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A home-grown initiative is already seeing compliments dished out to the chefs by diners and growers alike.
The Country Table is expected to help celebrate Franklin chefs and growers, bringing their talents together.
The first in what promises to be a regular, seasonal series of feasts, a dinner at Tuakau’s LaValla Estate, proved the perfect starter.
Guests sampled a six-course feast focused on the humble carrot – including carrot ice blocks, jelly and more – all produced by one of the region’s best-known growers, Pukekohe-based AS Wilcox and Sons.
The company’s CEO, Akash Varma, confirms that the meal – created by LaValla’s head chef, David van Staden – went down a treat with guests.
“The team at LaValla delivered an outstanding showcase of the humble carrot’s versatility,” Varma says. “From carrot foam to delicate shards, the passion for local produce and the curiosity in the room made for a truly memorable evening of connection.”
Van Staden welcomed the challenge to make Franklin-grown carrots the crowning glory of his menu.
“Even the simplest produce can be the focus of a meal, rethinking the dynamics of a meal gives new insights to the complexities we too often overlook in our produce,” he says. “If a carrot is a carrot, and a king is a king, then a carrot can be king!”
While the chefs will deliver in the kitchen and the growers from the fields, The Country Table concept comes courtesy of Ararimu local and food and beverage marketing specialist, Wendy Voegelin.
“Over the years, I’ve worked closely with growers, producers and hospitality businesses,” she says. “I wanted to strengthen connections across our community, especially at a time when many growers and hospitality operators are under real pressure.
“With a few other Ararimu residents, I helped establish a group that brings producers, growers and hospitality providers together to support one another. From that, The Country Table was born.”
The Country Table dinners are set to be held seasonally. Scheduled for July, the next event will spotlight another Franklin grower with a menu built specifically to showcase another classic crop.
Although details are yet to be confirmed, it’s likely that the next chefs to bring their skills to the table will be able to stand the heat in the kitchen when the chips are down.
