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.


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