Inspiration
Looking for some inspiration for your fine dining restaurant? We have rounded up a range of incredible dishes from some of New Zealand's finest chefs to help you find some inspiration.
Creations by Chef Kieran Jr Genge
Private Chef - email kgprivatechef@gmail.com
Pan Seared Fallow Deer, Golden Beet Gel, Melanosporum Truffle, Agria and Native Pikopiko
Tomato and Kawakawa Consomme with a Cheddar Doughnut
Bluefin Tuna Eschabech, Handcrafted Caviar, Jerusalem Artichoke and Micro Greens
Ora King Salmon, Kombu, Saffron, Wakame Matcha and Squid Ink
Confit Salmon Mousse, Ora King Caviar, Chickpea Crackers and Violas
Creations by Chef Tewi Barbarich from Crab Farm Winery
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.
Creations by Chef Sam Heaven from SKYCITY Auckland
Petitgrain sous vide @orakingsalmon loin | grilled Piko Piko | Horopito and nori sea salt cured quail egg yolk, shallots, caviar | drift wood Umami gel | foraged sea herbs | fried kawkawa leaf this dish was matched with the perfume; Sephora AQVA pour home
Ruby chocolate | lemongrass meringue | oxtail flower | acorn cake nectar paste | dulce mousse | wild fennel | Kawakawa and honey gel | pine oil | stinging nettle tea | pine pollen buds serviced with a fresh cut grass aroma
Horopito Cinnamon Cured Duck
lamb bone marrow fudge | sheeps sorrow | chocolate mousse | sheeps milk ice cream | balsamic | acorn and olive oil cake | seasoned with foodies manuka smoked flaky sea salt
Heavenly Horopito Croissants
Creations by Chef Charles Royal
Hummus | Pesto | Soda Bread all made with freshly foraged NZ Native Herbs
Baby meringue | custard garnished | crispy deep fried kawakawa leaf
