Diary of a Chef | Day 2: "Like a Kid in a Candy Store"




Photo | JB Prince - I was like a kid in a candy store!

Highlight of the day had to be paying a visit to 'Korin' - Voted New York's number one for fine tableware and chef's knives.  It's home to perhaps the most extensive collection of Japanese chef knives in the world - including Japan - plus the rarest natural sharpening stones.

Located in the heart of Manhattan, Korin was VERY tempting for my wallet and boasts an inventory that caters for any 'kitchen samauri'.

Only a short yellow cab ride away is 'JB Prince' that sells specialised chefs' tools, utensils and equipment used in the preparation of fine cuisine.A 'must do' as it'll turn any chef into a kid with it's Aladdins Cave bounty ... My wallet was truly exploited here!

In the afternoon after months of email and phone-tag, Mark Rose, The Rees Hotel's CEO and I finally met the Team at New Zealand Trade and Enterprise (NZTE) who have kindly assisted with all the arrangements of 'Flavors of New Zealand' - finally we get to put faces to the long list of ladies' names.

Post meet and greet with NZTE, we made a short journey to Michelin Award winning, 'Public Restaurant' where we were greeted with their signature brilliant hospitality from Matt and Jesse!

What can we say gents, but we devoured the uber delicious "tapas" - fried oysters drizzled with yuzu and wasabi mayo, seared scallops spiced delicately with sweet chilli, anchovies with quinoa fritters, Kobe beef tongue peppered with cumin and aubergine pickle and fantastic charcuterie all washed down with a good cold beer.

Next on the 'to-do' list was a visit to 'Public's' sister restaurant, 'Double Crown' for more of the same hospitality and boy, we weren't disappointed. The highlight had to be gin cocktails mixed with homemade jams!!!