An afternoon tea affair

Tafternoon AN EA AFFAIR

Coeliac Link talks to two talented chefs ZACHARIAH MEADS, and SAM HEAVEN, who both have a passion for gluten free dining at the PARK HYATT in Auckland.

FTERNOON

tea – what’s not to love? A delicious and mouthwatering selection of pastries, savouries, cute cupcakes, biscuits, specialty teas and perhaps a glass of bubbles if you’re in for an afternoon affair. But unfortunately, most of the finger food delights which we associate with traditional afternoon tea can’t be enjoyed by those following a strict gluten-free diet – or can they? Meet two chefs who believe that food should be enjoyed by everyone. Find out what inspired Zachariah to reinvent this English tradition at the Park Hyatt; and where Sam's top award will take him.

THE MENU WAS ADDED PROOF THAT COOKING AND BAKING GF IS COMPLETELY POSSIBLE IN EVERY HOSPITALITY ESTABLISHMENT

We are moving in the right direction by providing the opportunity [for coeliacs] to experience the full food journey that we offer.

Zachariah Meads When I was in my late teens my mother was diagnosed with gluten intolerance. Albeit not with coeliac disease she was still stuck with a coeliac diet. At the same time, I was progressing through college and chef training. So, for practice I ended up making the majority of my trial's gluten free, so that my number one taste tester could try as well. Who else better to critique?

A few years down the line working full time in the hospitality industry with more experience under my belt, it has opened my eyes even more with the need to provide fully gluten free menus and dishes to those affected by coeliac disease, as they have always

SAM HEAVEN TAKES out the TOP AWARD

In response to the challenges presented by the successive hospitality lockdowns the The Nestlé Golden Chefs Hat Award inspired young chefs to push the boundary of their culinary talent.

IN RESPONSE to the challenges presented by the successive hospitality lockdowns the The Nestlé Golden Chefs Hat Award inspired young chefs to push the boundary of their culinary talent. Moving to video entries in late 2020 enabled New Zealand chefs to enter the competition despite the travel restrictions. This allowed even more young chefs to put themselves to the test, showcasing their best dishes to judges in a virtual presentation. Sam Heaven’s was awarded as the winner of the Nestle Golden Chefs Hat Award and his entry can be seen online at youtube. com/watch?v=Cn8Usf3orcg

Sam says, “What motivates me the most is the fact that I’m third generation hospitality, my grandfather and my father were both pastry chefs and I really wanted to follow in their footsteps, but I wanted to make my own path and make my own journey at the same time. I really wanted to use the passion that they passed down to me because hospitality is really in my blood, but I want to find my own way in the industry so that’s why I picked cookery.”

Sam works in the banquet team at Park Hyatt Auckland and has the ambition to continue his culinary learning in Scandinavia before one day returning to New Zealand to open his own restaurant. had trouble dining out.

With that in mind, while creating the Park Hyatt Auckland Autumn Afternoon Tea Menu I set out with an aim to make all the savoury dishes 100% gluten free. Successfully creating the menu was added proof to myself that cooking and baking gluten free is completely possible in every hospitality establishment; and to provide an experience just as good for those suffering coeliac disease as those who can consume gluten.

For the future of the industry and food scene I strongly believe 100% gluten free menus are a necessity. And for us here at Park Hyatt I believe we are moving in the right direction by providing everyone who suffers from coeliac disease the opportunity to experience the full food journey that we offer for the Afternoon Tea Menu from savoury to sweet. CL

See p36 for Sam's vegan nut bread and mushroom puree recipe.