Members of the Chaîne in Wellington gathered at Bellamy’s, New Zealand’s Parliament dining room, on Friday, May 19th. This was to raise funds to support Josh Ross, the Bailliage’s Jeunes Chefs Rôtisseurs (JCR) national champion for 2022, as he prepares to compete in the International Final in Mexico City later this year.

A wonderful four course degustation menu with accompanying wines was enjoyed by 39 members and friends from like-minded culinary groups. Josh, who is Bellamy’s Head Chef, supervised the proceedings.

First up was a serving of fish rillettes with toasted brioche and pickled shitake mushrooms accompanied by a crisp, moderately mineral Pinot Gris from Martinborough.

There followed pan-fried snapper, a delightful white fish, served in a broth with poached chorizo, celeriac and octopus. A milder slightly aromatic white was served.

The main course was wild venison served two ways with artichoke puree and jus. It was partnered by a 1989 Pinot Noir. Magnums of the wine had been bequeathed with the instruction that they should be used to support a good cause. The wine was well-aged, well-rounded, flavoursome, rich with true Pinot character and much enjoyed.

Concluded the meal was a mille-feuille featuring feijoas on layered puff pastry with whipped crème fraiche and a feijoa sorbet. With it was a Pinot Gris from Central Otago that “drank like a Muscat”.

Bailli Délégué David Shackleton thanked and praised Josh and his team for beautiful food and wonderful service.

Josh said he was honoured to represent his country and was training hard for the competition. He thanked his staff, trainers, supporters and diners.

John Bishop
Chargé de Presse