SANDER DE WILDT KARAKA CUISINE (BLENHEIM)

Winner of the café section, Karaka café’s chef Sander de Wildt’s dish was deceptively simple, yet stunningly pretty. The preparation of each ingredient truly let it shine. The hero of the plate had to be Cranky Goat’s ‘The Reginald’, a whiterind goat’s cheese with earthy mushroom and hay flavours and a distinctive layer of ash. Accompanying zucchini ribbons were lightly dressed with lemon thyme, softening the crunch of raw zucchini to just the right side of tender. Peppery nasturtium and dill cut through the earthy richness of the cheese. Black garlic featured in a smooth paste with black olives, a great balance of bitter and sweet. Just the right amount of crunch came from the home-baked linseed crackers, made with rye for a denser texture, and super-sweet, giant, fresh hazelnuts from Uncle Joe’s. De Wildt designed this dish beautifully, each accompaniment complementing the cheese, which was the star on the plate. It was served with local Banjo Brews’ Ginger, Lemon and Verbena Kombucha, which is not too sweet and a great midday option. Karaka is a smart, modern café serving the surrounding Riverlands Estate area.

2019 RESTAURANT FINALISTS

Bay of Many Coves / Dish: Marlborough Wild Game Venison Hans Herzog Bistro / Dish: Wild Hunt Punga Cove/ Dish: Flavours of the Forest

2019 CAFÉ FINALISTS

Karaka Cuisine / Dish: The Reginald Meets Some Seasonal Locals Mills Bay Mussels / Dish: Mills Bay Mussel Float Vines Village/ Dish: King of the Beaver