Noel Pinn, Sunergise/Todd Solar

Step up to the plate and hit us with your elevator pitch. What does Sunergise do?

Sunergise provides reliable, cost effective solar power services for businesses, communities and governments. With a Sunergise SunPlus power purchase agreement you only pay for the solar power you use every month, giving you clean affordable energy all year round.

Why have you decided to do Bayleys Plate Up for a Purpose this year?

Sunergise is owned by the Todd Corporation and our philanthropic arm is the Todd Foundation. The Foundation provides funding to organisations supporting our vision of an inclusive Aotearoa where all families and young people can thrive and contribute.

We see Bayleys Plate Up for a Purpose as a great event to get behind, that fits with the Todd Foundation's principles, and we’re looking forward to raising as much money as we can to help such a worthy cause.

Who’s your chef hero and why?

My chef hero is my nephew, Elliott Pinn. Elliott’s worked at some of Australia and New Zealand's top restaurants. In Melbourne he was Head Chef at the Jackalope Hotel and a director of the Rascal Brunswick, and he’s currently Head Chef at the new Hinchcliff House in Sydney. Anyone who’s had the pleasure of sampling Elliott's cuisine will know why I rank him as one of the best. He has a real flair for food, that’s all too rare. Elliott started off washing dishes at the George, Christchurch, with my other nephew Guy Stanaway, who’s another top chef.

What’s your signature dish?

My signature dish, popular with friends and family, is slow cooked beef rendang. The special recipe I use with fresh herbs and spices is a taste sensation. Marinating the meat and slow cooking allows the rendang flavour to really hit the taste buds. It’s finished off on a special cauliflower rice, also with plenty of flavour.