PEDRO’S RESTAURANT

Press, 27 May 1981, Page 19

PEDRO’S RESTAURANT

Something * which Christchurch has sorely needed — Pedro’s: good, authentic Spanish restaurant — has finally opened upstairs at 143 Worcester; Street, in the old Regional Planning Building, between Manchester Street and Latimer Square.

The spacious, bright setting with big tables and straight-backed chairs, wooden floor, crockery, tureens, pots (even chandeliers from give the place the correct Iberian atmosphere. However, whatis more important is the food — and that is where Pedro Carazo, the 35-year-old chef-restau-ranteur, is fully in his element and guarantees to give you the “real thing.” Although born in Madrid, Pedro’s grandmother and mother were from the Basque area of northern Spain — and it it from there that many of his traditional dishes come.

As . with most Spanish dishes,, there is a heavy emphasis>’ »- on. - all kinds of seafoods: But-he also specialises in! the heavier foods for the ..colder climate of the Basijue area — which should suit Christchurch’-s weather and palates. Pedro is also quick to point . out some of the misconceptions about Spanish: cooking, such as the heavy use of garlic. He says that garlic is used but only to enhance (riot spoil) the taste of the main ingredients. Pedro also makes a point on his menus (which will be changed regularly) to specify in which dishes garlic has been used. Browsing over the menu, shows that a good dinner for two is available for less than $2O.

Pedro explains that some seemingly-high prices are

due to the high cost '.of seafood in New Zealand. On ’ the other hand, he seems surprised at the relatively low cost of rabbit, which he uses in one of his casseroles.

Anyway, let some excerpts of the menu-speak for themselves^—” ' ENTREES: Gambas al Asillo (garlic prawn); Ostras Buena Mujer (fresh oysters cooked with Spanish ham, made and cured by Pedro, and Pernod); Champinon al Roquefort (mushrooms with Roquefort cheese and butter); Huevos a la Flemca (eggs with vegetables and meat). MAIN COURSE: Solomillo con Mostaza (steak with mustard sauce); Cordero Chilindrow (casserole of lamb); Estofada de Cbwejo (rabbit stew with almonds and cinnamon); Polio al Ajillo (garlic chicken); Paella Valenciana , (Spain’s most famous dish of chicken, seafood, including prawns and lobster, with saffron rice).

Talking about changing food tastes and the growing proliferation of restaurants, Pedro’s wife, Christchurchborn Fae, proudly says: “The food is important to Pedro and, therefore, the kitchen is the most important factor. He is doing what he wants to do and is happy with what he is doing. “We are just an eatinghouse. All we want to do is to give people good food and atmosphere — we are not trying to be pretentious.”