Upcoming Town Tonic Talent, Luke Little, shares with us his experience at Pasture

Upcoming chef, Luke Little, started his journey with Town Tonic three years ago as a part-time kitchen hand and is now a full-time commis chef, learning from the talented and inspirational Jamie Bennett. On the 3rd of November, Jamie sent Luke up to Auckland to experience the restaurant, Pasture, "a small team of passionate people committed to innovation, creative experimentation and risk-taking. We are independently owned, with a distinct sense of place in New Zealand and a deep respect for this land"

We caught up with Luke to find out about his trip....here's what he had to say:

I went to Pasture on the 3rd of November and had an incredible time! 

Seeing all of the effort and attention to detail that went into every dish was a truly inspiring experience. So much time went into making each dish unique and memorable, and it was interesting to see all of the techniques that they used, like fermentation and ageing.

These techniques added a new depth and love to the food, giving me a fresh perspective on the ingreadiants used. The simplest dishes were innovative, like their bread and butter dish which had butter ageing since June in order to help it develop a salty yet almost cheesy flavour. The bread was handmade sourdough and was crisp and caramelized on the outside but soft and moist on the inside. The bread was served in a cloth which was wrapped to hold in the steam, so that when it was opened ("like a gift" the lady who had served it told me) the steam billowed out.

I look forward to going back there again.

For more information on Pasture, head to: https://www.pastureakl.com/#home