Paul Froggatt
Executive Chef at ROKI COLLECTION
Photography by Manja Wachsmuth
Eastherbrook Duck
An elegant main featuring tender duck glazed with a reduction of whisky-infused Mānuka Honey, served with a layered jus that draws out the honey’s depth and structure.
The dish came together after several trials to deeply understand how the honey could balance the richness of the meat. Starting with high quality seasonal ingredients, the duck was cherry smoked on the bone and the honey glazed over it with soft spices. The sauce is built with aromatics and acidity to complement the honey’s character without overpowering it.
“I like my dishes to evoke a feeling. It’s not just technique on the plate. It’s something that makes people smile and leaves a lasting impression. And honestly, who wouldn’t enjoy these two flavours coming together in one spoonful?”
Paul Froggatt
Executive Chef
ROKI COLLECTION
Fiordland Crayfish
Crayfish is delicate so the cooking technique had to be gentle.
We wanted to balance the sweetness of the crayfish with the brightness of the ginger and the structure of this luxury product.
It was lightly roasted in salted butter and we tested a few combinations to get the interaction with the whisky-infused honey just right.
“The balance of sweetness and spice worked beautifully well with the honey and hint of whisky, highlighting its aromatic and textural elements in a really delicious way.”
Fiordland Crayfish
Crayfish is delicate so the cooking technique had to be gentle.
We wanted to balance the sweetness of the crayfish with the brightness of the ginger and the structure of this luxury product.
It was lightly roasted in salted butter and we tested a few combinations to get the interaction with the whisky-infused honey just right.
“The balance of sweetness and spice worked beautifully well with the honey and hint of whisky, highlighting its aromatic and textural elements in a really delicious way.”
Irish Coffee Dessert
A dessert with a sense of familiarity and a nod to a classic, reimagined in an elevated approach.
The richness of the chocolate, the warmth of the whisky, the depth of the coffee and the sweetness of the honey came together perfectly.
“We definitely went through a few iterations to find the perfect balance between richness and sweetness. We explored infusions, mousses, cream textures and garnishes to ensure every element felt indulgent and harmonious.”
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