CHEF NORKA TAKES ON A NEW CHALLENGE

If there is one thing we have learnt over the last year it is how to deal with being out of our comfort zones.  It’s an uncomfortable feeling for most of us but with it comes the opportunity for growth.

So when a new opportunity appeared on Chef Norka’s radar, she decided to step out of her comfort zone and step in to a growth zone.  She says she saw her move to Kinloch as a step up in her career but added that it was difficult to leave Mangapapa as she had such an awesome team who she looked upon as family.

But the time was right and she felt the challenge would be good for her and after only three weeks as head chef at Kinloch Manor and Villas she has settled in quite nicely!  I asked her what the best thing about working at Kinloch was and she said the people, the place and of course the breath-taking views – but we will get to that later!

She was warmly welcomed by the staff at Kinloch who are a close-knit team and like to call each other Whanau, which has made Norka feel like she has already gained a new work family.  This has made the transition much easier for her and she is looking forward to her partner and children joining her from Hawkes Bay very soon as they all settle in to a new life on the shores of Lake Taupo.

Norka says she is most excited about creating new menu items which reflect her ethos as a chef.  She loves to create dishes that are enjoyable, full of flavour using the freshest ingredients from as many local producers as she can find.

 “I have only been here three weeks so are looking forward to getting out and about to find all the delicious produce and products of the region that I can incorporate in my menus” says Norka.

It’s certainly a stimulating environment for a chef to be exploring and Norka can’t wait to showcase the local produce that Taupo has to offer and get to know new guests coming into the dining room. 

She says working in a new environment with new kitchen staff, in a state of the art kitchen has been just what she needed to get her creative ideas flowing.  Brainstorming new menu ideas has begun and she is hoping for a shared vision with her team on where the new menu will go.

So let’s get back to that view… and did I also mention Norka’s new work home is a state of the art, take your breath away building, constructed by an award-winning architect?

Her new kitchen pass looks straight through the dining room and out to views of Lake Taupo and the mountains beyond.  It’s no wonder her creative juices are flowing and she feels inspired every day turning up to her new job!

The main building which houses the reception, the restaurant and a collection of lavishly furnished lounges with roaring fires, fine art and object d’art is simply stunning.  If the view doesn’t take your breath away then the lush furnishings and inspired architecture will.  The property also has a golf course, private villas tucked away on the hillside - each with their own stunning view - and of course a kitchen garden for chef Norka to forage for her daily menus.

But back to the new menu – Norka’s feet have hardly touched the ground and she is already thinking of the new beef and lamb dishes to grace her menu.  And with National Lamb Day coming up her lamb dishes are front of mind!

“We are planning an amazing entrée of lamb shoulder croquette with a broth and a little bit of prawn on the side and of course the main course will have to be lamb rack for such a special day - why wouldn’t you?”

Norka has fond memories of eating lamb while growing up in Chile. Big family gatherings each Sunday were part of her life where family and friends took the time to catch up and there was always a roast lamb on the table! If you find yourself a bit partial to roast lamb, then click here to find Norka’s special mint sauce recipe and the sweet little story behind it!

And if roast lamb doesn’t whet your appetite, Norka has shared with us another of her favourite lamb pairings – lamb loin with stewed puy lentils, labneh, dukkah and lemon. See the recipe below.

LAMB LOIN WITH STEWED PUY LENTILS, LABNEH, DUKKAH AND LEMON
By Norka Mella Munoz

 Serves 4

For the lamb:
2 whole lamb loins (approximately 240g)

 Lamb rub:
2 stalks rosemary, finely chopped
Olive oil to rub
Salt and pepper to rub
1 clove garlic, crushed garlic

Mix the rub ingredients together and rub over the lamb and leave to marinate for 20 minutes.  Brown the lamb in a hot pan and place in the oven to finish cooking for 7 minutes at 180C

Rest and slice each loin in half ready to serve.

 For the lentils:
200g puy lentils
600ml vegetable stock
1/2 carrot, finely diced
½ onion, finely diced
2 cloves of garlic, crushed
1 bay leaf
Pinch of paprika
Pinch of cumin
Salt & pepper to taste

In a pan bring the stock, carrots, onion, garlic and spices to a simmer.  Add the puy lentils and simmer until soft and cooked through. 

To serve:
Labneh – natural yoghurt drained in a tea towel overnight.
Dukkha – store bought
Lamb jus – store bought or you can make your own

Spread a dollop of labneh and a spoonful of lentils on the plate.  Place each half of the loin on top of the lentils and sprinkle with some dukkha.  Finally drizzle some lamb jus around the lentils and lamb and serve.