Cuisine
15 October 2017
A celebration of Maori cuisine and tried and true New Zealand favourites.
Could Steven Paterson, our head chef, have been inspired by the Edmond’s Cookbook? As he said ‘You can’t go wrong with their recipes. I then included great New Zealand produce and ‘funky favourites’.
Steven and Tom combined their skills and passion for food to produce stunning feasting dishes.
Canapés
Green Lip Mussels, Marmite Glaze, Panko Garlic crumb
Poronui Sika Venison Kebabs w/- Rosemary Aioli
Lamb Fritters w/- Avocado Salsa
Feasting Dishes
Hot Smoked Salmon w/- Fennel and Brown Sugar served on a Bed of Charred Broccolini, Soft Boiled Egg, Rosemary Croutes and an Olive and Sundried Tomato Dressing
Hangi Pork, Sweet and Sour Apples, Watercress and Walnut Pesto
Hangi Chicken, Smoked Butternut, Fresh Herb Salad and Baby Gem Leaves
To finish
Ginger Crunch, Louise Cake, Lemon Curd Pavlova w/- Fresh Fruit
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