Noted chef relishes challenge of another Taste test

Kyle Street's putting in bulk orders for the occasion, including 800 dozen Mahurangi oysters and Cloudy Bay tuatua. Photo / HOS

Last year top chef Kyle Street was at Western Springs rocking to the Foo Fighters.

Next week he will be back there shucking oysters and serving virgin seafood shots at the annual Taste of Auckland food festival.

As the park transforms into a giant al fresco dining experience from November 13-16, the Depot's 31-year-old executive chef is gearing up to feed the thousands of visitors.

And he's putting in bulk orders for the occasion, including 800 dozen Mahurangi oysters and Cloudy Bay tuatua. He's also got a contingency plan in case there's a run on seafood.

"We'll have the farmers down there working with us bringing the oysters in every morning."

He said the Federal St restaurant was showcasing a new initiative at this year's event The Depot Raw Bar, a supersized version of the popular eatery's oyster bar.

Street said his philosophy was delivering food that was simple and fresh, as well as unpretentious and joyous.

"I love being at Taste. I love getting to work with other chefs. We're normally working in our own silos and kitchens doing our own thing. This gives us a chance to talk and swap notes and do a bit of trading behind the scenes."

This year's event will include Waiheke Island eateries The Oyster Inn and Cable Bay and Ponsonby's Italian restaurant Farina.

Seven brewers and 20 wineries will also be represented at Taste and a champagne bar and a tea garden will also feature.

Win a prize pack

To celebrate Taste of Auckland 2014, the Herald on Sunday has the Ultimate Foodie Prize Pack to give away; including two VIP tickets to Taste of Auckland on Saturday November 15, plus show off your chef skills with a Yoder Pellet Smoker BBQ, valued at $3,550. Enter at: winwiththeheraldonsunday.co.nz and enter the keyword "taste". Entries close at noon, Wednesday November 5. Full terms and conditions are on the website.