Henry Onesemo

The array of ingredients complement each other in texture and taste and include tangerine curd, mandarin marmalade and segments, whisky-infused Mānuka Honey, hokey pokey, mandarin coconut sherbet, pavlova, coconut yoghurt, fermented pepper and carrot wafers, hard’ granola, white strawberry flowers, frozen coconut milk granita and tangerine sorbet.

“When we tried the honey we knew it was the missing piece of the puzzle to help round of some of our signature dishes. The technique of infusing whisky in Mānuka Honey is the sort of obsession into a product that we relate to at Tala, where every detail throughout the process from product to packaging has been thoroughly crafted and thought over.”

Henry Onesemo
Executive Chef
Tala