Overview
Recently, Hayden McMillan, one of Auckland's top chefs, curated a 5 course degustation menu titled Amici di Peroni, that was shared with some invited guests in Oneroa, on Waiheke Island (video below). The menu includes a Tomato and Watermelon Gazpacho, Betroot Cured Salmon Gravlax, Pork Belly with Avocado and Prawns, Milk-fed Lamb with Peas, Dates and Yoghurt and topped off with a Mint Slice. And thanks to Peroni, this menu will be shared over the coming weeks on the Peroni NZ Facebook page.
And taking things one step further, Peroni have kindly offered the below prize up for grabs for one lucky Concrete Playground reader:
To go in the draw to win 5 x 24 Packs of Peroni that can be enjoyed in two twin packs of Peroni glasses, simply email auckland@concreteplayground.co.nz with the subject line: PERONI to go in the draw. You must be subscribed to Concrete Playground in order to win.
We decided to catch up with Hayden McMillan, to talk inspirations, favourite haunts, kitchen pranks and tips for Valentines.
So, although this might be a pretty standard break-the-ice first question for an interview, let's kick it off with the basics. What was the moment you realised it was your dream to become a chef?
I've always loved food. I loved eating it and loved cooking it, so I just guess I was really destined to be a chef from the early days. That or a pilot, but I'm too tall to be a pilot and sh*t at maths, ha ha.
Tell us a little bit about how you got started?
I left school really early (like most chefs) and headed to uni to train up as one. I worked at some pretty mediocre places, but it wasn't until I started at Vinnie's, which back then was super fine dining, that I got totally addicted to food at that level. It was exciting. Sure, you work a lot of hours. But the gratification that comes with the grind, and the creativeness involved in putting something on a plate to then have people experience it, is amazing. After Vinnies I searched for the best, most exciting places to work at and learn. I went to the French Cafe, Huka Lodge and Meredith's and now I'm at my first head chef post at TriBeCa.
What's the biggest kitchen blunder you've ever made in your career?
I've made a lot of mistakes in my time but none too crazy or serious. On the other hand, I'm quite the prankster, especially on last days of employment. I've brewed a couple of month-old scrap buckets with fish bones, squid guts, eggs, oysters, you name it, and plant them somewhere safe and cover them. It's always a challenge because they usually know it is coming; we are always hatching elaborate schemes.. sometimes involving a chase with a dummy bucket to around a corner where the real one is waiting.
What's the longest stint you've ever done in the kitchen?
Like, 630 am to 3am. I slept in the restaurant on the banquette and then was straight back into it. That was three back to back weddings at a place I first worked at.
What's the best ever meal of your life?
It was at Agape Substance in Paris. It's a small place, only 16 seats on a long table. I had 16 courses in 1 and a half hours. It was totally innovative food without being pretentious. Every single dish was a winner in striking that balance between creativeness and simplicity. It was my first day in Paris so I was walking on air after the lunch and stumbled across the Louvre. I was totally the happiest person alive.
The top three dishes you've created?
Valrohna Crunchie Bar dessert, Oxtail and Paua 'Miso Soup', Peroni Ginger and Apple N2.
When you spend all night in the kitchen cooking delicious meals, what do you come home and fix up for yourself?
At the moment, usually a massive bowl of vegetables and sweetcorn with sliced almonds and butter.
So, Valentine's Day is coming up. For all the chaps out there without a clue, what are your fail-proof tips for a V-day date?
If you're heading out, either The French Cafe, Clooney, or Milse (new dessert bar in Britomart). Otherwise, find out their likes and dislikes and create a meal for them. It is always nice to go out and buy flowers or head to a fancy dinner, but it doesn't require much effort to cook for your girl. It'll definitely put a smile on her face. Do an easy 3 course with bubbles to start and entertain them whilst you cook. Its a definite winner. Oh, and finish with chocolate fondant or mousse, its sure to lead you in the right direction, ha ha ha.
And in true CP style, what are your top 3 for best brunch, best bar and best Sunday session?
Best brunch is Cereal Killa on Dominion Road, it's got the best menu along with awesome coffee and fresh juices. Mea Culpa for cocktails, and Sunday session would be Golden dawn or west coast beach. I live at Bethells and you just can't beat it.