Māhī at Hillside Kitchen & Cellar.

On the 18th & 19th of March we were hosted by Hillside Kitchen & Cellar where we created a menu showcasing New Zealand produce from the summer that were preserved using a variety of techniques to be served alongside fresh autumnal ingredients. Such pairings included rockmelon sorbet with pickled rose petals, wild pork with fermented mushrooms and preserved berries gathered from the regrowth of the Canterbury Port Hills fires.

IMG_0596


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s