Scallops, chorizo, black garlic, and sake
Chorizo brings a smoky salty dimension to these succulent scallops. The umami of the black garlic and the freshness of the lemon and sake perfectly prepare your mouth for the next course.
Paua Fritters
This very simple paua fritters recipe highlights the taste of the paua. Why add lots of additional tastes – the paua is the star of the show and deserves to be.
Cold tomato soup with sweet potato and cauliflower mash
The cold tomato soup is delightful on its own, but pairing the chilled tomato with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is divine.
Gin cured salmon with citrus and star anise
Cured salmon, or gravlax, has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon. The citrus, gin, and star anise add new layers of flavour to what can be achieved with the basic curing process.
Balsamic glazed octopus on a black garlic and anchovy puree
I have eaten octopus at Japanese restaurants – pondered those big tentacles at the fish market – eaten Vietnamese style stir-fried baby octopus many times – marvelled at the giant squid at the Te Papa museum in Wellington, New Zealand. This glazed octopus is the synthesis of those experiences.