Fine Dining using New Zealand Native Herbs. By Chef Tewi Barbarich
Creations by Chef Tewi Barbarich from Crab Farm Winery
Stuffed Lambs Heart
Sausage meat, Horopito (native bush pepper) & Kawakawa leaf stuffed lamb heart wrapped in bacon, on roasted potatoes with sautéed Pikopiko (bush asparagus) asian port based jus.
Venison Eye Fillet
Seared venison on flanned potato with kawakawa infused crust, rocket & chilli salad dressed with hemp oil on a fresh kawakawa leaf with beef & red wine jus