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Slow Cooked Food Promotion At Hyatt Regency Auckland

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Fuseworks Media
Fuseworks Media
Slow Cooked Food Promotion At Hyatt Regency Auckland

Using traditional slow cooking methods from across the globe, Executive Chef Nitin Kumar will take you on a culinary journey.

Prolonged cooking periods and precise technique intensify and enhance aromas, resulting in a dish that is complex but delicate in flavours.

Traditional braising sees Beef Bourgogne with Truffle Potato Puree, Shallots and Bacon on the menu, while sous vide, a modern technique of vacuum cooking, creates a tasty plate of Chestnut Chicken, Maple Poached Cherries, Baby Radish and Morel Sauce.

For something light, try the Salad of Olive Oil Poached Tuna, and for the more adventurous, the Sweet and Sour Marinated Angus Beef Ribs will awaken your taste buds.

Visit Asia with the Indonesian style Braised Ox Tail, Shanghai style Pork Hock or Dum ka Murgh - traditional Muglai style Chicken with Yoghurt and Cardamom.

 

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