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In March, our Auckland team enjoyed an evening of social and competitive cooking at Sachie’s Kitchen in Parnell, an event organised by our social club.
Staff and partners were split into four teams, each assigned a different cuisine, and challenged to cook a range of dishes within a 40 minute timeframe. The competitive format meant that the teams were judged on knowledge of cuisine, presentation, timing, taste, and their oral presentation of the dishes.
New graduate Jack Chipperfield won valuable points for his team – the Red Dragons, who were responsible for a Korean Bibimbap with his colourful recounting of how the dish formed an integral part in peace talks between North and South Korea, outscoring Courtney Groundwater’s story of her green curry and Son-in-Law eggs from Thailand made by Team Orangutans.
Meanwhile, team Incredible Bulk cooked Indian Tandoori Chicken, Chana masala (chickpea curry) and Poori (deep-fried bread), and team Fantastic Four cooked Malaysian Satay and Sago pudding, winning the presentation prize for creative cucumber carving. The evening finished with all four teams devouring the feast followed by a chopstick transfer race and origami challenge.
Overall Team Incredible Bulk triumphed primarily due to their superior ability to follow the rules by buzzing in correctly. A fun night out for all, with some delicious new recipes to take away.
