Stefania Palermo
Head Chef at KINGI
Photography by Manja Wachsmuth
Confit Salmon with Saffron Fregola, Kawakawa Oil & Honey-Dressed Roe
A beautiful dish about balance and purity. The richness of the confit salmon is offset by the bite of the fregola, the citrus of the finger lime and the aromatic lift of the kawakawa oil. The honey dressed roe brings the perfect touch of sweetness and salinity to pull everything together.
The technique includes low-temp confit in vac-pack, fregola cooked risotto style and native oil emulsion. The key ingredients are sourced from New Zealand; Mount Cook Salmon, hand-rolled saffron fregola, kawakawa oil, finger lime, salmon roe, dressed with the whisky-infused Mānuka Honey and finally sprinkled with lemon zest.
“It wasn’t just the flavour, it was a feeling. The Southerly carries the wildness of New Zealand, the fire of the whisky and the softness of something ancient. It reminded me of Sardinia, woodsmoke, wild herbs, late summer air. That’s rare. It brought not just depth to the dishes, but soul.”
Stefania Palermo
Head Chef
KINGI
Smoked Eel with whisky-infused Mānuka Honey Lacquer, Cauliflower Horopito Cream, Samphire & Black Garlic Purée
It’s not a common choice but a unique bridge between Māori and Sardinian values; a deep respect for wildness, the ocean and tradition.
The ingredients included fresh eel, native horopito, black garlic, samphire, sesame and whisky-infused Mānuka Honey reduced into a glossy smoky haze.
I served the dish with samphire that I hand-picked to recreate the eels natural habitat. Which made this incredible dish feel whole and complete.
Smoked Eel with whisky-infused Mānuka Honey Lacquer, Cauliflower Horopito Cream, Samphire & Black Garlic Purée
It’s not a common choice but a unique bridge between Māori and Sardinian values; a deep respect for wildness, the ocean and tradition.
The ingredients included fresh eel, native horopito, black garlic, samphire, sesame and whisky-infused Mānuka Honey reduced into a glossy smoky haze.
I served the dish with samphire that I hand-picked to recreate the eels natural habitat. Which made this incredible dish feel whole and complete.
Flambéed Bombe Alaska with whisky-infused Mānuka Honey Semifreddo, Hazelnut Sponge & Coffee Meringue
The Bombe Alaska is a love letter to my favourite dessert, tiramisu.
I combined the uniquely flavoured whisky-infused Mānuka Honey with toasted hazelnut, espresso and a bitter-sweet meringue before a tableside flambé.
I wanted to honour the dish with layers of semifreddo, coffee meringue, hazelnut sponge and the theatre of flame.
Making it alive, emotional and textural, much like this special honey itself.
MORE CREATIONS
