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EDITOR’S LETTER
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ROOTED OAXACAN NEGRONI
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RICE PAPER ROLLS WITH BEEF & MUSHROOM & SPICY PEANUT OIL
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FRENCH OMELETTE WITH SHELLFISH & GINGER BUTTER
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GOLDEN KIWI, MINT & VANILLA SALSA
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DESIGN FILES
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TRY IT... YOU’LL LIKE IT
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PULLED BACON HOCK, ROASTED SLAW, PEA & PARMESAN GRAVY WITH OAT & BARLEY BANNOCK
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SAUSAGE, CHARD & BEANS WITH KŪMARA SOMUN
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KŪMARA SOMUN
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BEEF, SLOW TOMATOES &
BEANS WITH PICKLED LETTUCE & CORNBREAD
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SARDINE, LEMON & GREEN LENTIL SALAD WITH OLIVE & OREGANO FLATBREAD
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CHICKEN & CAULIFLOWER ‘BIRIYANI’ WITH LENTIL ROTI
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WHITEBAIT & SOLE PAUPIETTES, HORSERADISH CREAM & DILL OIL
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VENISON FATTOUSH
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BRED WITH PURPOSE, COOKED WITH PASSION
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PICKLED PORK, ALMOND CREAM, CHARRED CABBAGE & MANDARIN DRESSING
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BEN BAYLY, AHI, AUCKLAND WILD GAME
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LAMB RUMP, MINT, SEAWEED SAUCE, SOUSED SPRING ONION
& SHEEP’S YOGHURT
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GEORGIA VAN PREHN, ALTA, AUCKLAND LAMB
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ALFIE INGHAM, HUGO’S BISTRO, AUCKLAND BEEF
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ROASTED MATANGI BEEF RUMP CAP, RAGÙ OF SPRING VEGETABLES WITH A WILD ONION BUTTER & ANCHOVY CREAM
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ASHER BOOTE, DAISY’S, WELLINGTON CHICKEN
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POACHED BOSTOCK BROTHERS’ CHICKEN SALAD WITH FINE HERB BROTH
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JAPANESE CURRY
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CHAWANMUSHI WITH CLAMS – SAVOURY EGG CUSTARD
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CASTELLA – JAPANESE SPONGE CAKE
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KOKO BROWNIE
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KŪMARA & MANGO CREAM PIE
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MACERATED PINEAPPLE & RASPBERRY CAKE
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NOQU VITI (MY FIJI)
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HALLOUMI FATTEH
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SIMPLE CHICKEN PARCELS THREE WAYS
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TOP CHARDONNAY