Tasting Success at Kai Franklin Chef's Table  

On Monday, 8 April, the character building at 1 Roulston Street heralded its one-night transformation into a pop-up restaurant for the Kai Franklin Chef’s Table event with a karakia led by Jordon Taiaroa. This unique occasion celebrated the rich culinary contribution of local producers and growers from the Franklin region.

The evening began with guests treated to a refreshing welcome cocktail dubbed the ‘Raspberry Pōkeno Whisky Smash’ masterfully crafted by Franklins Bar & Eatery. This mix featured Pōkeno Single Malt Whisky, vibrant fresh raspberries, and a large splash of soda and was garnished with a dried orange slice, setting a lively tone for the night ahead.

The event saw one hundred guests from across the motu dining together, seated along two elegantly arranged long tables beautifully decorated with fresh vegetables from The Fresh Grower and floral arrangements by Dianna Marie Floral. Adding to the evening's charm, the decorations were offered as gifts for guests to take home.

The eagerly awaited menu, born from a collaborative effort of Pukekohe’s most cherished food establishments, was unveiled and brought to life by the chefs of each course. They took centre stage at the ‘chef’s table’ at the front of the room, with their culinary showcases beamed to TVs throughout the venue.

Special guest, NZ Food Story host and local Franklin gardener, chef Ben Bayly, engaged the chefs with insightful questions about their creations, weaving his anecdotes and experiences with local producers. His contributions offered attendees additional culinary expertise and entertainment, deepening the connection between food, its origins, and the Franklin community.

Chef Holly Jansen and her team at The Daily Goods captivated guests with a trio of canapés showcasing the best of local produce. The selection included succulent Black Pond Beef croquettes accompanied by mustard mayo; a delightful local potato rosti topped with chive sour cream, award-winning Wild Fermentary Smokey Kapeti kraut, and smoked salmon; alongside a refreshing bite of Curious Croppers tomato with Clevedon Buffalo bocconcini, sprinkled with basil salt and freeze-dried balsamic vinegar.

One attendee, who enjoyed the evening with her husband, shared her enthusiasm for the event and its culinary offerings. "My favourite dish was the beef croquettes made by Holly. They are all our favourite restaurants in Pukekohe, so you can’t go wrong. It was a very nice event, and we also made some new friends. It’s a great idea. I’m loving it,” she remarked.

Following the canapés, SuMei’s owner and chef, Eugene Hamilton, introduced the entrée course, taking a modern twist on the traditional steamed dumpling. Guests were treated to Easterbrook duck dumplings, perfectly complemented by pickled cherry, with a drizzle of Crunchili oil for an added depth of flavour. Adding an interactive element to the evening, chef Oliver Xie of SuMei stepped forward, captivating guests with a brief, engaging lesson in dumpling-making skills, sharing insights and techniques.

The main course, presented by Blue Ox Babe, was a culinary masterpiece: Pōhutukawa wood smoked beef cheek, cooked low and slow for 18 hours, paired with a fresh Thai chimichurri, and complemented by a crisp green papaya salad. This dish highlighted the restaurant's unique Asian fusion BBQ style, famously cooked in a custom-built smoker dubbed ‘Eleanor’ – a Texan import six and a half meters in length, processing one tonne of meat a week on average.

Mark Woodward, the visionary behind Blue Ox Babe, shared his thoughts on the Kai Franklin event's collaborative spirit, saying, “We are all very close here in Pukekohe and look after each other. Behind the scenes, each restaurant's teams helped one another deliver the courses. It was a lot of fun and went very well. The Chef’s Table is a fantastic platform to showcase the best of what Franklin and Pukekohe have to offer, and it was heart-warming to see everyone in the community come together.”

“The beef cheeks were delicious,” shared Rupert Ross, Chairman of the Pukekohe Business Association, who highly praised the collaboration and community event, “I’m so pleased to see Pukekohe promoted in this way, highlighting all it has to offer. The dinner's unique tastes were delightful, and the courses worked well together. The entertainment and atmosphere were outstanding, all within this wonderful character building. We must host these events more often so more people in Pukekohe can experience this. The night was a 12 out of 10!”

The evening culminated with a dessert that was as sophisticated as it was delicious, crafted by chef Yongchan Park and presented by Veronica Kotara-McDougall, the manager, owner, and chef at Seddon 64 with over 30 years of hospitality experience. Guests were treated to a Chocolate Nemesis, encased in a meringue shell and filled with a luscious Clevedon Buffalo ricotta and blueberry mousse.

Highlighting the commitment to local produce, the dessert incorporated blueberries and honey from nearby suppliers, free-range eggs from Sunset Farm, and Clevedon Buffalo ricotta. Mercer Cheese was also featured in the creation of this exquisite finale. Kotara-McDougall then took the opportunity to share with the guests the intricate process of assembling this masterpiece, adding a personal touch to the culinary experience.

The evening’s entertainment captivated the audience, highlighted by two live performances from the Pukekohe High School’s stage band. Fresh off their triumphant win in Wellington, where they clinched the New Orleans Trophy for Best Big Band at the National Youth Jazz Competition, their talent was undeniable, and their energy infectious.

The performance by Roz Turnbull, a multi-talented musician and actress, at the Kai Franklin Chef’s Table event was truly mesmerising. With her background as a trained mezzo-soprano, Turnbull showcased her vocal prowess in a captivating solo singing performance while skilfully accompanying herself on the guitar. Her passion for music and live performance radiated through her engaging presence and dynamic delivery, leaving a lasting impression on the audience.

An emotionally charged rendition of ‘Somewhere Over the Rainbow’ by cellist Dominic Lee left many attendees visibly moved. Lee, a seasoned performer, launched his solo career at the tender age of 13. Since then, he has graced stages worldwide, performing with orchestras and ensembles, including his debut at New York City’s prestigious Carnegie Hall. Alongside his musical endeavours, Lee is a Community Programme Specialist with Auckland Council. His performance at Kai Franklin Chef’s Table was elevated by the masterful keyboard accompaniment by award-winning conductor Raymond Chan.

Connie Clarkson, at the helm of The Kitchen Project as its manager, is at the forefront of ushering aspiring entrepreneurs into the first Pukekohe-based food business incubator programme, set to be hosted at 1 Roulston Street late April. She gave heartfelt gratitude towards the Pukekohe Business Association, Franklin Local Board and Eke Panuku Development Auckland for their unwavering support, which was pivotal in bringing the event to fruition.

Special thanks were extended to the participating restaurants and producers, whose tireless dedication in the months and weeks leading up to the event was instrumental in the night’s success. Their meticulous planning, careful preparation, and flawless execution on the day ensured a memorable culinary experience for all. Gratitude was also directed to the local businesses and suppliers, including Blueliners Entertainment from Pukekawa and The Production Agency, whose invaluable contributions played a significant role in the night’s AV success.

Furthermore, the volunteer students from Pukekohe High School were lauded with a warm round of applause from the attendees, coupled with high praise for their flawless dinner service, underscoring the community’s collective spirit.

Clarkson is enthusiastic about the untapped potential of 1 Roulston Street, envisioning it as a vibrant hub for community events. “The success of initiatives like Kai Franklin Chef's Table has only scratched the surface of what we can achieve here until the building is required for redevelopment,” says Clarkson. “Our vision is to host a diverse array of events every quarter, enabling local businesses to benefit from these activities, laying the groundwork for a lasting legacy of community wealth building and future possibilities.”

The evening wrapped up with sincere words of appreciation for the Pukekohe community, with Clarkson saying, “Thank you to each and every one of you for joining us tonight. Your presence truly made our event memorable. We’ve thoroughly enjoyed hosting you here at 1 Roulston Street. See you for the next one!”