“I would describe myself as an experimental chef who likes to keep things simple. I love to experiment with bringing simple flavours and cuts together to create dishes that pack a real punch.”
Mrinal Ghosal is the head chef at Mudbrick Restaurant on Waiheke Island.
Growing up in Auckland, Mrinal's culinary passion was sparked at a young age, influenced by the food and rich flavours of his Indian heritage. Starting in kitchens early granted him insight into a career in hospitality, leading him to train as a chef at AUT.
Eager to expand his cooking experiences he embarked on a global journey exploring some of the top kitchens in New Zealand, Australia and Asia. These diverse culinary landscapes provided him with a wealth of knowledge and insight, broadening his culinary repertoire and honing his skills.
Returning home to New Zealand reignited his passion to create amazing dishes using beef and lamb, applying the methods and techniques he had learnt from his travels.
Now heading up the kitchen at Mudbrick Restaurant, Waiheke Island's beauty fuels his menu inspiration, highlighting local produce alongside New Zealand's premium grass-fed beef and lamb.
His upbringing and career start in New Zealand underscores his appreciation for kiwi farmers' dedication to growing the best beef and lamb in the world, driving his mission to honour their hard work on every plate.
signature DISH
Lamb Loin | Lamb Rib Bon Bon | Sorrel | Lamb XO | Parsley Chlorophyll | Marmite Lamb Dressing | Goats’ Cheese Hollandaise
Mrinal’s lamb dish is inspired by the beautiful grass-fed lamb which stands as the hero of the dish. He uses a multitude of cuts - loin, rib and offal - to showcase the versatility of lamb and the amazing flavours that come from combining these cuts with fresh seasonal ingredients. The assortment of sauces in this dish elevate the lamb while cutting through it’s richness. Every mouthful is designed to be an explosion of flavour.
The dish consists of a bon bon made from the slow cooked lamb rib combined with ingredients to keep the palate fresh. Using offal has always been of interest to Mrinal and by incorporating hearts and kidneys into the XO sauce he is adding flavour and working sustainably. For an extra umami hit he created a delicious marmite sauce, and to bring everything together he adds a light airy goat cheese hollandaise. The deep green parsley chlorophyll sauce is a technical masterpiece. This dish is best enjoyed by combining all sauces together with every mouthful.
Delicately filled courgette flowers picked fresh from the gardens at Mudbrick sit alongside a perfectly cooked loin which Mrinal keeps simple - well seasoned and pan fried with the fat rendered to add a crispy texture and beautiful flavour.
Overall, this dish is an excellent representation of New Zealand cuisine, proudly showcasing the best lamb New Zealand has to offer matched with fresh seasonal ingredients.
