The kids and I would have a quick phone call at 5pm and then I would try to over-compensate with them at the weekend. Follow us on Twitter. For my main course I'm doing pork instead of turkey. They are never satisfied with resting on the laurels of their numerous awards. www.fairlight.co.nz Watch our video (top of story) on how to make the perfect crackling. Haven't had any issues with it thus far. Wright says he's going at the right time. "I'm 52 now and it's a hard job, hospitality. The term 'Wright' comes from the circa 700 AD Old English word 'wryhta' or 'wyrhta', meaning worker or shaper of wood. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. Place 200g caster sugar with 100ml water into a small saucepan, stir to dissolve the sugar slightly then place over a medium to high heat. "It's very sad unfortunately in hospitality that people do burn themselves out. Suddenly, the lifestyle I dreamed of has become a reality. One pav needs to be quite flat – about 3cm thick – as it will be your base. Firstly, defrost the prawns, then pinch the head of the prawn together tightly as it meets the prawn body and pull the head off gently. It's going to be about food of course, but also about how we're adapting to our new life, what I'm cooking, what's in season, discovering my new environment and the food producers of this great region. Don't ask me why, but pork seems a very festive meat to me – maybe because it's something I don't cook at home very often, or maybe it's just that combination of the moist meat with that sweet, crispy crackling that makes it feel so decadent. I worked nights, getting home at midnight to a quiet house. Facebook gives people the power to share and makes the... Jump to. See more ideas about french cafe, cafe, french. The two-story iconic Georgian style homestead at Fairlight, built by Captain Howell, is today a Heritage New Zealand property occupied by station managers Simon and Lou Wright and family. In Auckland I may have been known for ballotine of quail with truffle butter, but in here I want to tackle breakfast smoothies, kids' lunchboxes, snack foods and healthy salads - as well as ideas for dinner parties and elaborate desserts. Spread the pavlova mix onto the prepared baking trays using the tin can in the centre to form a hole. Simon Wright's Top 5 Summer Road Trips. ... Simon . And now, in complete contradiction to what I have just said, = if there is ever a time to just eat and drink without censure, it must be Christmas. It's also our turn to host and I've already planned what I'm doing. Wright says walking away from a Cuisine three-hatted restaurant at the top of its game, is about putting family and his own future first. The former owners of the French Cafe have spoken out for the first time about the tragic day a customer dropped dead during a busy summer service. Honestly, my first attempt was a disaster: it had too much acid, not enough tomato and was a little brown in … Picture / … Now you may think I've gone completely mad, but use a hair dryer to blow dry the rind of the pork for 5 minutes to remove any excess moisture. www.fairlight.co.nz He says it was important to able to pass the restaurant on to restaurateurs like the Sahrawats. Pricing isn't bad when compared to the likes of Symantec. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. Simon Wright says he doesn't know what he is going to do when he leaves The French Cafe. This year my family won't know what's hit them. * Simon Wright's Coromandel Christmas * Simon Wright puts family ahead of the French Cafe * Want perfect Xmas crackling? "But not only am I going to walk out on top - we are still classed as a very good business - I can walk away with my head high and with a little bit of money in my pocket and still full of energy and love and passion for this business.". “It means a lot for us as a small company to be selected against many large multi-nationals. As the owner of Auckland's famous restaurant The French Cafe, Simon Wright had 20 years of stressful Christmases. But I also felt guilty about thinking about work at home. At the moment my son would rather spend time with me than his mates – I need to cherish that while I've got it. But the way some food manufacturing is going these days scares me. Add enough hot water to thin the sauce a little and season with sea salt. The French Cafe owner and Mercedez-Benz 'Friend of the Brand' Simon Wright shares his favourite road trips. See what Simon Wright (simon2581) has discovered on Pinterest, the world's biggest collection of ideas. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. "It will be a billion per cent food. Simon Wright of BioChem Solutions said it was an honour to win the award. View the profiles of people named Simon Wright. Join Facebook to connect with Simon Wright and others you may know. I'm excited to see what happens. Rather they constantly strive for even higher standards and an even richer experience for their guests. Mine of course is going to be slightly different and has a great mix of temperature and texture to make it exciting to eat with a bit of spice thrown in as well. Simon Wright says his young children coming up to a critical time in their education is key to why he and wife Creghan Molloy-Wright are leaving the French Cafe. What I do Services Offered ... As a former NZ Toastmaster of the Year, let me help make your speech one your guests will remember. Turn off the oven and allow the pavlovas to keep drying in the oven until the oven is cold, about 3 hours. Latest breaking news articles, photos, video, blogs, reviews, analysis, opinion and reader comment from New Zealand and around the World - NZ Herald. The youth of today have different priorities and they're more transient. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. It's a crowd pleaser, easily converts to vegetarian for those non-shellfish eaters and is so retro that it seems to suit the occasion. Mix thoroughly, then add 1 tsp vanilla essence and 2 tsp white wine vinegar. Turn the oven down to 175C and cook the pork for a further 45 minutes to an hour. The Wright family became shareholders in 2016. ASSEMBLY TIME About 30 minutes before you want to serve dessert is about when you need to start building the parfait. NOW MAKE THE PAVLOVA Preheat oven to 150C. Remove the pork from the fridge, make about 10 small deep cuts into the flesh of the pork, sprinkle a sage leaf with sea salt, roll the leaf up tightly then insert it into the cut and repeat until all the cuts are filled with salted sage leaves. While the pork is resting, make the sauce. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. On 26/05/2017, at 12:38 PM, Simon Wright wrote: We use GoDaddy Wildcard OV Deluxe SSL cert for *.obhs.school.nz. Yes, that's right: there's a frozen component to the salad, but it gives the dish a wonderfully refreshing element and a real point of difference. Scroll “Words cannot explain the perfect day we had… such perfection for our elopement. Fairlight Station was purchased by Doug and Mari Harpur in 2003 as Fairlight Station Ltd. Simon Wright trained as chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. Asked what he will miss, he says "everything". Tuesday, 1 December 2020, 10:52 am | Simon Wright. It's going to be a culinary journal of sorts and I want you to come along for the ride. Then, using a sharp knife, cut the kernels from the cobs. Leave it at room temperature for about 20 minutes for the parfait to soften slightly. Cut both ends off an empty 400g tin and remove the label – a chickpea, spaghetti or baked bean tin is perfect. Place the base pavlova ring on a large serving platter. Simon Wright of BioChem Solutions said it was an honour to win the award. Simon has 2 jobs listed on their profile. Allow the syrup to cool for a minute then slowly pour the hot syrup onto the beating egg yolks and continue to whisk until the mixture is cool. Simon with his wife and business partner Creghan Molloy-Wright (left) and Sid and Chand Sahrawat who bought The French Cafe earlier this year. But it will be to do with food. They introduced New Zealand’s first degustation menu — the option to order a series of small plates chosen by the chef instead of the standard a la carte. Simon has 2 jobs listed on their profile. APCO, Packaging Forum partner to improve soft plastic recycling in NZ. As the owner of Auckland's famous restaurant The French Cafe, Simon Wright had 20 years of stressful Christmases. Simon Wright Member, Expert Advisory Panel for the NZ Open Government Partnership at State Services Commission This year is different. The former owners of the French Cafe have spoken out for the first time about the tragic day a customer dropped dead during a busy summer service. RAI Amsterdam launches new Interclean show for China. We're up by 6am and the days just rocket by. We are all in the same boat. Add about 1 litre of chicken stock, some fresh thyme, boil for a few minutes then strain the sauce through a fine sieve into a clean saucepan and keep warm adding any extra juices from the resting pork. Husband and wife team Simon (chef) and Creghan (front of house) Wright have woven magic here ever since they took the restaurant over in in 1999. It's New Zealand… My wife Creghan and I sold The French Café, our beloved restaurant of almost twenty years, rented out our house in Auckland, packed up the kids and moved to the Coromandel in pursuit of a different life. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. A fine dining restaurant is hard work, a financial knife edge, with constant pressure to perform. Restoring habitats, protecting native birds, eradicating pests, and managing national parks: these are just some of things the Department of Conservation (DOC) does every day. I'll serve it with roasted vegetables – I love my roasties – a salad and some steamed asparagus to keep things simple. New Zealand Herald. Multiple versions of Te Mana o te Taiao, the Aotearoa New Zealand Biodiversity Strategy 2020 are available by clicking here. On 26/05/2017, at 12:38 PM, Simon Wright wrote: We use GoDaddy Wildcard OV Deluxe SSL cert for *.obhs.school.nz. Simon Wright ICT Manager at Otago Boys High School Otago & Southland, New Zealand 241 connections Brush the pork skin with a little oil then generously season with sea salt, cracked black pepper and fennel seeds. Then reduce the speed slightly and gradually add 2 cups caster sugar, making sure each portion of sugar has been fully incorporated before adding the next lot. There are no boundaries on our leisure time. Getting To Know Auckland Chef Simon Wright By Correspondent Nicky Park The French Café has been on the Auckland dining scene longer than just about any other eatery in the city, and with Englishman Simon Wright at the helm, its reputation as one of the top restaurants (if not the top) in the city hasn’t faltered with each passing year. Box 20 Garston New Zealand 9750 mobile: 027 289 5054 tel: 03 248 8936 manager@fairlight.co.nz Forest Creek Station Ltd. RD 20 Peel Forest New Zealand 7990 manager@fairlight.co.nz. The first edition of Interclean China will take place from 19-21 April 2021. Once frozen, use the prongs of a fork and scrape the surface of the granita to form a frozen powder then place back into the freezer until required. Then it will be all about finding something new to do. Follow us on Instagram. The news broke on May 23 and by the end of the day the French Cafe had 900 new dinner reservations, as diners rushed to farewell an old favourite. Chef Simon Wright tips on how to roast the perfect pork. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. I'm too stupid to do anything else. The staffing issues at work were getting harder and harder. Place the tin in the centre of a 24cm cake tin with a removable base, pour the parfait mixture into the mould around the tin to fill the mould then cover and freeze overnight. Trust me: years of experience has taught me moisture is the enemy when trying to create great crackling. Remove the tin, turn the oven temperature down to 130C and cook the pavlovas for about an hour or until they have browned slightly and each has a dried crust. Hopefully the head will come off, pulling the intestine track with it, but you might need to do a few before you get the hang of it. Creghan Molloy and Simon Wright talk to Jesse Mulligan about handing over the keys to The French Cafe after 20 years of unparalleled service. It's New Zealand's best known and most highly awarded restaurant, and from September will be owned by Sid and Chand Sahrawat, who also have Cassia and Sidart. FOR THE BRINE Dissolve 4 tbsp of salt with 500ml of boiling water into a deep roasting tray, top with 3½ litres of cold water, add the pork rack and leave to brine at room temperature for 3 hours. Try to buy a rack of free-range pork, about 2kg in weight, skin on, and get your butcher to clean the bones and tie it for you, so the pork keeps its shape while cooking. Multiple versions of Te Mana o te Taiao, the Aotearoa New Zealand Biodiversity Strategy 2020 are available by clicking here. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. He then travelled through Asia and Australia to New Zealand, arriving in the late 1990s and meeting Creghan Molloy (then maitre d' at the much admired Number Five City Road), whom he would later marry. Roughly coat the top of the pavlova with the whipped cream mixture then cover the cream with fresh strawberries , raspberries , blueberries , edible flowers and mint. Place the tray over a high heat, pour in a small bottle of cider and bring to the boil, rubbing the bottom of the pan with a wooden spoon. But what I do next will be very considered. Don't get me wrong, I'm still a great believer in the psychological health benefits of an indulgent dessert and I have nothing but love for real, organic butter, cream and eggs. The two-story iconic Georgian style homestead at Fairlight, built by Captain Howell, is today a Heritage New Zealand property occupied by station managers Simon and Lou Wright and family. Later it became any occupational worker (for example, a shipwright is a person who builds ships), and is used as a British family name.. Simon Wright says his young children coming up to a critical time in their education is key to why he and wife Creghan Molloy-Wright are leaving the French Cafe. "Staffing issues in the hospitality industry are horrendous. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. Remove from the heat, and strain the sauce through a fine sieve if you're not a fan of the seeds – I keep mine in as I like the effect – then refrigerate the sauce until required. Allow the sweetcorn to cool. White chocolate parfait sandwiched between crisp meringue, Sections of this page. So it will be food.". Simon Wright, manager PO Box 20 Garston, 9750 New Zealand 03 248 8936 simon.wright@fairlight.co.nz . French Cafe called New Zealand's best restaurant, Live: Australia's health minister announces a 72-hour suspension of flights from New Zealand, Close shaves as fires threaten homes at far ends of Christchurch, Plane seen circling Christchurch is surveying the city for council, Lucky find of whale ambergris may spark beach treasure hunt, Covid-19: Australia suspends one-way travel bubble with New Zealand after new case, 68 shakes recorded across Bay of Plenty and Rotorua area, Quiz: Afternoon trivia challenge: January 25, 2021, Benee's manager Paul McKessar hands back Aotearoa Music Award, apologises for past behaviour, Covid-19: Everything we know about the Northland community case, Emergency meeting called after cricket match abandoned due to 'racial slurs'. Simon Wright trained as chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. nzherald.co.nz. TIME TO COOK Pre heat the oven to about 230C. I don't think I could be doing this at 62. Executive chef Simon Wright trained in some of Europe's top Michelin Star restaurants and focuses on seasonality of produce. Place the sweetcorn kernels into a bowl, add half a red chilli finely chopped (with the seeds removed or not depending on how hot you like it), 2 spring onions finely sliced, 1 chip cherry tomatoes cut in half, half a cucumber peeled and cut into a small dice, chopped coriander leaves, juice of 2 limes, and a splash of olive oil. Once cooked, allow the pork to rest in a warm place for 20 minutes. Simon has 1 job listed on their profile. Tuesday, 1 December 2020, 10:52 am | Simon Wright. The other can be thicker and more abstract. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. QUALITY COUNTS HERE Firstly, buy the best piece of pork you can afford – it is the star of the show and if you start with an inferior piece of meat your cooking will only go downhill from there. The couple have run the French Cafe in Auckland for 20 years. Cook the syrup until it reaches 118C on a thermometer, which basically means bring to the boil and cook for about 8 minutes then remove from the heat. Executive chef Simon Wright trained in some of Europe's top Michelin Star restaurants and focuses on seasonality of produce. Then mix gently together with sea salt and freshly ground black pepper. Make sure they give you all the trimmings as well to help make the sauce. You can always thicken the sauce with a little cornflour if you like, but personally I like the sauce to be quite thin and simple, so it doesn't overpower the meat. Fairlight Station was purchased by Doug and Mari Harpur in 2003 as Fairlight Station Ltd. Use a hair dryer * Out … To start, I'm going to do a take on a prawn cocktail. "My son has one more year of junior school. I'd fall asleep at 1.30am and we'd be up with the kids at 7am. Also, if you make a couple of components the day before, and poach the prawns Christmas morning, you're pretty much five minutes from serving. MAKE THE GAZPACHO GRANITA Place 2 chips of cherry tomatoes (the redder the better) into a liquidiser, add 2 tbsp tomato sauce, 3 tbsp white wine vinegar, a dash of tabasco, 100ml tomato juice, 100ml water, 2 tbsp caster sugar, a generous sprinkle of sea salt and blend together until completely smooth. Simon Wright is on Facebook. Firstly, you need to make the gazpacho granita. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. We'd train someone good and they'd leave. This will give the salsa a great smoky flavour. Firstly, I'd like to welcome you to my new monthly column. I feel like I have a fresh start in life, a chance for some self-discovery and new challenges. Books online: The French Cafe Cookbook, 2007, Fishpond.co.nz Small Tomatoes French Cafe Auckland Veggies … Trust me, it's much easier to make than it looks, and it has a real visual wow factor about it, especially when you place it in the centre of the table and everyone gasps in anticipation. Hidden sugars, transfats, factory farming, chemicals and preservatives our bodies aren't designed to process. View the profiles of people named Simon Wright. Fishpond New Zealand, The French Cafe Cookbook by Simon Wright Creghan WrightBuy . Both benefit from brining the day before, both need to be cooked with care as they can get dry easily, both are great the next day as a cold cut, and both work well with sweet condiments. If the skewer is hot, then the pork's ready. Pricing isn't bad when compared to the likes of Symantec. He has moved to the Coromandel and has no one to please on the big day but his family. topped with summer berries and served with No New Zealand restaurant has achieved that yet, but Wright says it will come. Simon has 2 jobs listed on their profile. For years we were ships in the night. Let the prawns sit in the water for 4 minutes then quickly drain the prawns and transfer them into iced water to stop the cooking. He … COOK THE PRAWNS I generally like to use a medium-sized prawn, 21 to 30 count per kg for this dish, allowing about 5 prawns per person. Top the prawns with a little of the sauce and dust with smoked paprika, spoon on some granita and scatter the picked leaves over the salad. I've got a young family and I want to leave now while I still have heaps of energy and passion for the trade.". Meanwhile at home, Creaghan and I were increasingly moving toward a simple, holistic way of eating, quite different to what I was serving my customers. I do think pork and turkey are very similar in lots of ways, though. Mexican influences give this classic prawn cocktail a fresh twist. "I will miss the customers, the pressure, just owning the French Cafe.". Join Facebook to connect with Simon Wright and others you may know. • Today marks the launch of Saison - A Year at The French Cafe by Simon Wright (Random House NZ, $95). "I sometimes felt like my business controlled me more than I controlled it.". Whip 300ml cream, 30g caster sugar and seeds from 1 vanilla pod together until stiff, then refrigerate. PEP’s partners, John Pennington and Simon Wright, have a track record of innovative and internationally recognised projects, including: The NZ government’s first nationwide public dialogue processes, which included the first online policy forums * Simon Wright's Coromandel Christmas * Simon Wright puts family ahead of the French Cafe * Want perfect Xmas crackling? They introduced New Zealand’s first degustation menu — the option to order a series of small plates chosen by the chef instead of the standard a la carte. View Simon Wright's business profile as Manager, ICT at Otago Boys' High School. It's not that I was unhappy with my life before. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. Life has taken a dramatic turn for me over the past few months. APCO, Packaging Forum launch new trans-Tasman partnership. This is increasingly how Creghan and I cook and eat at home, and our plan over the next few months is to take it further, ridding our cupboards of things like processed crackers and breakfast cereals and replacing them with something we've made from scratch. Subscribe to E-Newsletter. The Company operates in two geographical segments: New Zealand and the Pacific region. I've gone from having no time to myself to having all the time in the world. There has never been a better time to focus on cooking from scratch and understanding what goes into our food. Although I have used the flavours of a classic prawn cocktail, this dish is really more of a salad with some Mexican influences. Simon Wright Home Services About & Testimonial Contact Home Services About & Testimonial Contact Services About & Testimonial Contact Pork is the perfect meat for a festive occasion. Nothing will be off the table when it comes to recipes. Follow us on Facebook. We began to talk about five-year plans and dream of a life by the sea with a vegetable garden and hours to spend with the kids. Everything was escalating. Having a hole in the centre of the parfait will make it much easier to slice and serve at the table and hopefully give it an almost wreath-like appearance – it is Christmas, after all. Wright doesn't know exactly what he will do in the future after the break. Regards Simon Wright ICT Manager. Find contact's direct phone number, email address, work history, and more. Kids come first - Simon Wright and Creghan Molloy-Wright. Simon Wright P.O. DOC Also Tries To Restore E-democracy. Haven't had any issues with it thus far. If anything was a tipping point, it was probably that," he says. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. Line two baking trays with baking paper, dust slightly with cornflour and press the cake tin you made the parfait in onto the cornflour so it leaves a mark. thefrenchcafe.co.nz Simon Wright trained as a chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. READ MORE: * French Cafe sold  * French Cafe called New Zealand's best restaurant * Why Sid Sahrawat can make takeover work . A quick phone call at 5pm and then I would try to cover the top 100 [ ]! Have stiff peaks and seeds from 1 vanilla pod together until stiff and pale in.! 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