Guest Chefs Archives - Page 29 of 37 - Cuisine Magazine - From New Zealand to the World

LAMB RACK, KOJI & TEXTURES OF KŪMARA

CHICKEN LIVERS ON A WITLOOF & WALNUT SALAD WITH WALNUT OIL DRESSING

CHEDDAR, GRUYÈRE & SMOKED PECORINO SCONES WITH MUSTARD CREME FRAICHE

RIBEYE ON THE BONE WITH BÉARNAISE SAUCE

BULL KELP VEGETABLES

CHARCOAL EGGPLANT WITH CUMIN DRESSING

BLACKENED FISH HEADS, GRANNY’S PICKLES, SALSA VERDE & MUSTARD MASCARPONE

SALAD OF GRILLED PLUMS & BLUE CHEESE WITH CIDER & MUSTARD DRESSING

PORK BELLY SKEWERS WITH SUGAR SNAPS & WATERCRESS SAUCE

OCTOPUS WITH GRAPEFRUIT & CITRUS MAYO