2 minutes with Shaun, the man behind the Burger Cake
July 2, 2018
Shaun Clouston is a busy guy. From Grill Meats Beer, to Logan Brown to the under new food-management, Bellamy’s at The Beehive, he’s yet to find the time to hang with the politicians, but feeds them well…
What are your eateries putting on for Visa WOAP this year?
A party themed set menu at Logan Brown will run for lunch and dinner for the length of the festival, plus a very special two night collaborative event with Frank Camora of Melbourne's Iconic Movida Restaurant.
Also there will be Burger, Burger & more Burger
How were you inspired by the theme of Party?
We love to celebrate and party, all of our food and drinks are going to rock for Visa WOAP’s 10th birthday bash. And as we have said about our Piggy McPigface burger at Grill Meats Beer "it’s not a party without bacon"
Describe your favourite birthday cake growing up?
What’s your best Visa Wellington On a Plate memory
There has been a few. Cooking at Rimutaka Prison with the inmates, learning skills and flavours of Gujarati cuisine, making fresh truffle cheese from raw milk.
But a true stand out was cooking with refugees and new migrants to Wellington in 2016 as part of our "Welcome Home Dinners". Also, the party afterwards is always good.
Whats your earliest memory of food?
When I was 4 and taking a tray of toast and accompaniments to mum for a breakfast in bed. I knew then that cooking and making people happy through this was what I wanted to do.
What will Wellington's food scene look like in the next 10 years?
A global mecca for the world to visit and enjoy, all that is amazing with New Zealand Cuisine and we lead the way for the rest of the country.
Who inspires you and your work?
All the team that work with us, our produce and the drive to make New Zealand cuisine stand out in the world.
If you had free time to go to a 2018 Visa WOAP event (not your own) what would it be and why?
"The Magnum Party" at Capitol Restaurant and the "North End Kapiti Island Long Lunch". Any spare tickets?