Olé: Edrick Corban-Banks

On a clear blue-sky day, the café at Orton Bradley Park in Charteris Bay offers a slice of paradise. Sunlight streams through a magnificent chestnut tree, brightening the outdoor dining area adorned with daffodil-yellow sunshades. At the heart of this space, Edrick Corban-Banks oversees a large paella pan. He prepares a traditional Alicante paella, sizzling chicken and pork in olive oil, adding saffron, sweet smoked paprika, garlic, and tomato. Since Edrick and his wife Clare took over the café in October 2023, their  ‘Paella Sundays’—the traditional day for paella in Valencia—have seen remarkable growth.

Edrick comes from a family with a deep-rooted love for good food. Four generations ago, in 1890, his great-grandfather Assid Abraham Corban emigrated from Lebanon and promptly established Corban’s Wines, becoming one of New Zealand’s foremost wine producers. “Cooking runs in my family,” he shares. “Being Lebanese means you face fierce honesty from family critics. I grew up enjoying traditional Lebanese dishes. We savoured hummus and tabbouleh long before they gained popularity here.”

Edrick graduated with a Bachelor of Music in guitar performance from Victoria University and then ventured to Spain, where he quickly learned the language. He encountered many Spanish music legends before returning to New Zealand to pursue a full-time career in classical guitar performance and teaching. Edrick met his wife Clare, a professional viola player, at one of his concerts. They have been happily married for 39 years and are proud parents of six children—a bond even stronger than that with his paella pan.

While sautéing prawns in garlic for the traditional tapa, Gambas al Ajillo, Edrick recounts how his career took an unexpected turn from music. After a deeply considered decision to enter the Anglican ministry and earning a theological degree, he became a minister in Churton Park, where he planted a new church. Five years later, he answered a call from the South America Missionary Society, and working with the Spanish Episcopal Church, became the rector of Iglesia San Pablo in Alicante, Spain. He later served  as the Anglican chaplain on Ibiza. “Shortly after arriving in Ibiza, I invited everyone from the church, a lot of Ibicinco’s, including a few of the Catholic clergy and the Bishop of Ibiza, over for a Lebanese meal prepared with traditional dishes.”

They questioned Edrick where he learnt to cook Ibicinco food. “It wasn’t surprising how closely Lebanese and Spanish cuisines are related, both rooted in Mediterranean traditions, especially in Ibiza’s recipes, which reflect Phoenician history and culture.” Edrick honed his paella-making skills in Alicante, thanks to the generosity and guidance of a neighbour. “Jose Luis Carrasco was an exceptional chef and out of work for a while. He would come over every day for lunch and cook for us. After a few months of being immersed in Spanish cuisine, I decided to make him – what I thought was – paella,” Edrick explains. “I thought he would be amazed, but instead he took one look and walked out.” Edrick chuckles at the memory. “An hour and a half later, he returned with a bag full of ingredients and taught me how to prepare a proper Valencian paella.” Edrick, laughing, tells me his creation “bore no resemblance to an authentic paella. It was a disaster”.

A fragrant steam envelops Edrick as he pours water into the paella pan, immediately releasing a mouth-watering aroma. His fascination with paella led him to register Casa Paella as a business upon returning to Nelson. Eight years later, in 2012, they relocated to Tasmania, where he became the rector at Christ Church, Longford—an important turning point in his career.

While in Tasmania, Edrick travelled to Spain to participate in the prestigious paella competition, the Concurs Internacional de Paella Valenciana de Sueca. “I thought it was a local village event, even when I met the other chefs the night before. It wasn’t until I saw them in their chef uniforms the next day I realised they hailed from the top restaurants in the region.” Edrick continues, “The Concurs Internacional de Paella Valenciana de Sueca is the oldest and most prestigious cooking contest in Spain. The winner of this contest is regarded as the world’s leading paella chef. To my surprise, I placed fifth, which motivated my return the following year to secure fourth place. Since then, I’ve attended every year and refined my paella skills, and trained with some of the leading Valencian paella chefs.” Edrick explains. Over the years, the event has attracted Michelin-star chefs, showcasing its high standards. Edrick notes that all contestants work with the same ingredients and must prepare a traditional Paella Valenciana based on the authentic recipe.

As Edrick adds rice to the paella pan, he shares the secret to achieving the perfect rice-to-liquid ratio: pour it in as a cross, just above the stock. “Once the rice is in the pan, spread it evenly and then do not touch it.” Stirring is reserved for risotto. After serving the guests, we head to a picnic table, plates full. I glance at his accolades. In 2018, he received their highest award, Paeller D’Honor, for promoting Valencian cuisine. He also joined the judging panel for the Concurs Internacional de Paella Valenciana de Sueca in 2018, becoming the first non-Valencian to judge this national dish.

Having organised four semi-finals in Australia for the International Paella Competition, Edrick is set to host the inaugural New Zealand Concurs Internacional de Paella Valenciana de Sueca semifinals in March 2026. In May, Edrick will co-host New Zealand’s first National Salmon Paella competition in collaboration with Akaroa King Salmon and Fresca Mediterranean. These family-friendly events, which are free to attend, will be held at Orton Bradley Park, celebrating and immersing participants in Spanish culture. On Sunday, 4 May, both amateur and professional chefs will showcase their culinary talents by creating their own versions of Edrick’s salmon paella recipe using only local ingredients