molten restaurant goings on

5 chefs raise 100,000 dollars for christchurch

April 7th, 2011

Five of New Zealand’s Top Chefs and Villa Maria Estate joining forces to raise
money for the Christchurch Earthquake Appeal.

Guests enjoyed a sophisticated seven-course luncheon prepared by five of Auckland’s most
renowned chefs,

Michael Van de Elzen / Molten

Des Harris / Clooney

Michael Meredith / Merediths

Sid Sahrawat / Sidart

Stephen Ward / O’connel street Bistro

All courses where matched with award-winning Villa Maria wines and with live music
and an auction.

The lunch will be hosted by well-known media personalities
John Hawkesby and Kerre Woodham.

100 per cent of all the proceeds went to Christchurch city misson

Check the TV link that was aired on TVNZ goodmorning

christchurch

Well done to all that where involved

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mikes taking over

October 27th, 2010

Hello all

My name is Michael van de Elzen

I am the chef / patron of Molten and Liquid Molten wine bar

After a long period of not posting anything, I have decided to take on the Blog in a more personal sense

I will endeavour to give you a little insight in what its like being a chef firstly, i will share recipes, likes and things just plan interesting

I invite feed back and if you have any questions or query’s about food, recipes, suppliers please ask and i endeavour to help

Look foward to hearing from you.

Mike

PS there will also be specials and fantastic give aways for both the restaurant and bar!

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Award-winning restaurant Molten is a small, unassuming nook in the heart of the Mount Eden village neighbourhood. Named in reference to the Mount Eden volcano, Molten’s ever-changing menu ensures a constant variety of tantalising treats like Confit Duck, Pumpkin and Orzo Pasta. Be sure to try one of their “untouchable” items, which have become mainstays on their menu Waikanae Crab, Fired Duck Livers and Sesame Salt & Pepper Squid.

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Best Neighbourhood Restaurant - Cuisine 2009

August 28th, 2009

Molten seems a home away from home for Mt Eden locals. But chef-patron Michael Van de Elzen’s innovative, assertive food attracts diners to this neighbourhood eatery from further afield and has won him the admiration of his peers. Three of his entrées are “untouchable” – no doubt a nod to the wishes of regulars. The Waikanae crab, spinach and ricotta linguine, with Pernod cream and crunchy shallots, for example, well deserves its sacrosanct position.

The well-conceived and generous mains are classically cooked with clever touches such as whitebait-crusted snapper served with cauliflower nuggets and candied tomatoes. Michael’s wife, Belinda, a chef herself, runs the front of house, orchestrating a controlled yet casual performance, with her welcoming charm and modest sophistication, reflecting the feel of the village. In true neighbourhood fashion, diners often know others in the room and our judges (who were not from the neighbourhood) felt quite at home. A well-chosen wine list with plenty of choices by the glass is pitched to match the hearty food. Those who enjoy a drink before dining would be well advised to call into the owners’ bar next door, Liquid Molten, which serves wines and excellent cocktails.

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liquid reds

March 25th, 2008

And here are the red wine selections for liquid molten.
Prices are a guide and subject to change.

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liquid whites

March 25th, 2008

The liquid Champagne and White wine menu is here.
As always prices are subject to change.

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liquid food

March 24th, 2008

Here is a link to the liquid molten menu.
Stay tuned for the wine and beverages list.
Please note all prices are a guide at this stage and are subject to change.

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liquid molten

March 21st, 2008

After many many hours of effort Mike and Belinda are pleased to announce that the opening of Liquid Molten will be Tuesday the 25th of March.

All are invited and we look forward to serving you as always.

Please stay posted for menu and wine selections.interracial sex video
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Seeing Stars

March 21st, 2008

Molten Restaurant has just been awarded four and a half stars from Peter Calder.

So, very rarely, we go somewhere that we know is no risk at all. Molten is one such. We went there, almost exactly three years ago, about six months after it first opened and were very impressed. On that occasion, the Blonde and I dined alone (in fact, arriving early, we had the place almost to ourselves as I remember). No chance this time. A string of complimentary reviews have ensured that this is one of the hottest tables in town.

Find the article here.

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