Breezy Mediterranean brunch

After a sell-out inaugural Avenues EATS event, 70 guests will now have the opportunity to experience a taste of the Mediterranean right here in Ōtautahi. Some of the biggest flavour makers of the city will create a bespoke brunch inspired by the food of the Mediterranean, using some of the best local ingredients (think Akaroa Salmon and Middlehurst Lamb), at inner-city restaurant Odeon.

Akaroa Salmon has been sustainably raising King Salmon in the cold, clean waters of Akaroa Harbour since 1985. This exquisite-tasting King Salmon has been awarded numerous times and is ranked among the best in the country. Most recently, they won a Gold in the 2023 Outstanding NZ Food Producers awards for their hot smoked salmon – crafted with the same time-tested recipe for over 25 years: Mānuka smoke, New Zealand sea salt, and fresh Akaroa Salmon, straight from the farm. Situated in the rugged, arid, and remote mountains of the Awatere, Middlehurst Station is one of New Zealand’s original high country runs and covers 16,500 hectares.

The challenging conditions of the high country and the dedication to preserving the land and nurturing their flock result in a product that is not only delicious but also ethically and sustainably produced. The lambs are hand-picked to ensure consistency and quality, and the unique flavour of the lamb is the result of their diet of high-country herbs and lush green grasses of the Canterbury foothills.

Odeon chefs Shafeeq Ismail and Jack Burgess, along with Table Blooms’ Julie Han, will create a bespoke menu with these products on the day.

Chef Patron Shafeeq Ismail has extensive experience cooking in different countries and cultures, and will bring these global flavours to the brunch with his righthand man, Jack Burgess, who trained in Wellington and worked at Amok before bringing his skills to Christchurch. Jack worked briefly at Bar Yoku before coming to Odeon. The pair will bring a unique twist to a showcase of Andalusian-inspired dishes.

Working alongside these food geniuses is another, Julie Han. With 15 years of experience as a sought-after pastry chef in London, Julie has worked at prestigious places like Claridge’s, the Lanesborough, and the Lord Mayor’s residence. She also has created Michelin-starred desserts and is used to providing exclusive experiences to clients such as Chanel, Dior, and Sir Elton John. Julie will be treating guests to a plated Mediterranean sweet garden to finish.

The sommelier at Odeon, Loren MitchellMoore, will also create a signature aperitif for guests to enjoy on arrival before being seated for a feast of deliciousness. After moving to Wellington, Loren started work at Charley Noble, where she grew to create cocktails and run the bar team; it was there she found her passion for wine knowledge which took her to Ortega, where she ran the bar and met people from all over the world. After moving back to Christchurch, Loren helped open Cellar Door and is now the energetic general manager at Odeon, making sure the guest experience is top notch.

As always, the day will include a live Q&A with the chefs and food producers hosted by Avenues’ food editor, chef, and cook book author, Sam Parish.

This is a celebration of flavour and an opportunity to ‘travel’ through food in our backyard. If you need a good excuse to get out this winter and enjoy a long brunch with family and friends, this event is for you.

A TASTE OF THE MEDITERRANEAN: A MID-WINTER BRUNCH AT ODEON

Sunday 6 August, 11am–2pm | Odeon, 165 Gloucester Street | $75 + booking fees

Get your tickets now at avenues-eats.nz

Pork filling

1kg pork mince

4g salt

35g sugar

10g cooking wine

20g chopped ginger

1g white pepper

30g spring onion

12g dark soy sauce

20g soy sauce

10g oyster sauce

5g sesame oil

70g stock

15g potato starch

1g baking soda

50g pork fat

600g pork consume (gelatinised pork broth)

Pork consume

1kg pork skin

2 litres water

4 chicken feet

2 slices of ginger

1 spring onion

5g cooking wine

8.5g salt

22g sugar

13g soy sauce

2g dark soy sauce

Pastry

1kg flour (medium gluten)

12g salt

660g warm water