Chef’s Table … taste the emotion

Glen chats about schnitzel … so synonymous with veal and shares a few techniques to ensure you can make the perfect schnitzel at home. Or drop in and have him make you one for lunch at GILT in Auckland’s CBD.

Sergio loves vitello tonnato, a classic dish from his wife’s home town Piedmont in Italy. This delightful combination of veal eye round and tuna mayonnaise is just that - DELIGHTFUL!

Phill loves to celebrate the entire animal, and using different cuts is what he does so well. In this dish Phill has braised veal tails and stuffed inside a tomato, and he chats with unbridled excitement about the next veal dish he was imagining! .

Logan has created a special classical dish - the cotoletta - a crumbed veal rib cutlet topped with a runny egg and beautiful sticky veal jus. Heavenly!!