Daniel Fraser
Executive Chef at The Lindis
Photography by Manja Wachsmuth
Whisky-infused Mānuka Honey Kingfish with Pickled Grapes & Sago Crisps
A refined dish showcasing the elegance of Ruakaka-farmed Haku Kingfish and elevated with a vacuum-infused glaze of whisky-infused Mānuka Honey. Paired with basil oil, pickled grapes, pistachio and sago crisps for texture and complexity.
The Kingfish is gently infused with The Southerly using a vacuum method, then finished over coals for a smoky edge. Served with bright, fresh accompaniments to highlight the natural sweetness of the fish and the aromatic depth of the honey.
“We were struck by the boldness and balance of The Southerly. Once we tasted it, the direction was clear, this luxurious honey was made to shine, not hide. It’s an ingredient we’ll keep reaching for at our collection of restaurants.”
Daniel Fraser
Executive Chef
The Lindis
Honey-Glazed Poaka Pork Cutlet
Poaka free-range pork rack from Canterbury is glazed with whisky-infused Mānuka Honey over fire and served with roasted butternut purée, fried brussels sprouts enriched with gouda and finished with the seasonal depth of fresh Black Quail Estate truffle.
Honey-Glazed Poaka Pork Cutlet
Poaka free-range pork rack from Canterbury is glazed with whisky-infused Mānuka Honey over fire and served with roasted butternut purée, fried brussels sprouts enriched with gouda and finished with the seasonal depth of fresh Black Quail Estate truffle.
Citrus & Whisky-infused Mānuka Honey Posset
A citrus posset, crafted with fruit from our gardens and whisky-infused Mānuka Honey, is elevated with basil oil, kaffir lime, honey sorbet and a delicate citrus glass, a refreshing finale with layers of texture and contrast.
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