Trust The Chef
Trip Start Oct 04, 2010
56Trip End Feb 15, 2011
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Prosciutto, buffalo mozzarella and roasted fig with baby greens: We had never tried roasted fig. Now we plan on incorporating this into our next dinner party.
Green shell mussels and clams in white wine and butter: Our only request. They were amazing. Sacha is the big fan of muscles. I thought I’d just try it. We nearly fought for the last one. They were big, meaty and tasted like lobster.
Whitebait: This one was a little scary but we are glad we tried it
Snapper with avocado and tomato salsa: a surprisingly harmonious combination
Prime rib with chorizo and wild mushroom: mmmmmeeeaaaattttttt
For dessert we had Eton Mess, a pile of meringue-y, pavlova-y goodness with cream and fruit, and affogato, another dish we plan on bringing home.
Our entertainment during plates was the regatta on the adjacent bay and the slow, slow New Zealand sunset. Cheers to the good life!