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LEADERSHIP QUOTE OF THE DAY (23 May 2012): You gain STRENGTH| COURAGE AND CONFIDENCE by every experience in which you really stop to look fear in the face. You must do the thing you think you cannot do. - Eleanor Roosevelt

FOOD & DRINK

Return of the Maitre d’

The Grove
Since opening its doors in 2004 in St Patrick’s Square, Auckland City, The Grove has set the bar for dining out. The owners, Michael and Annette Dearth are so passionate about their restaurant that it reflects in the food, in the service and in the atmosphere.

Adding to the exceptional legacy of founding chef, Michael Meredith, new head chef, Sid Sahrawat has injected his own brand of innovation to the menu. Still in his 20s, Sahrawat even picked up Chef of the Year at the 2006 Lewisham Foundation Awards.

A trained sommelier, Michael Dearth will also choose the perfect bottle of wine from his 250-bottle wine list to match your meal.
thegroverestaurant.co.nz

Michael Dearth’s VANILLA ISLAND TEMPTATION

–    1 ripe pineapple
–    Vanilla pods
–    5 tablespoons of sugar
–    1 cup of water
–    Plain organic yogurt

1.    Clean pineapple and trim with a knife. Cut into small, evenly diced cubes. Set aside in a plastic container.

2.    Take sugar and water, and mix together in a saucepan over low heat, and stir until mixture turns into a sugar syrup.

3.    Take vanilla pods, cut in half and scrape out the vanilla beans. Place pod and its beans into the plastic container with pineapple and mix.

4.    Pour sugar syrup on top of the pineapple and vanilla mixture, and pop it into the fridge for up to six hours.

5.    After the mixture has cooled in the fridge for six hours, place a nice portion of vanilla infused pineapple on your serving dish, next to a dollop of yoghurt. For presentation, add a sprig of mint, or for an extra touch, serve the yogurt on a sponge base