PARIS BUT­TER

Cuisine - - FESTIVE SPECIAL - Nick Honey­man

New Zealand scal­lops with roasted roe and sashimi of the scal­lop meat, cele­riac, lemon gel, cured pork cheek and wakame sea­weed.

Mem­o­ries of fam­ily hol­i­days to a fish­ing vil­lage in South Africa called Her­manus. There was al­ways an amaz­ing sense of ca­ma­raderie with the lo­cals and I re­mem­ber col­lect­ing mus­sels and scal­lops from the fish­er­men and open­ing and eat­ing them fresh with my Dad.

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