Stefania Palermo
Head Chef at KINGI
Photography by Manja Wachsmuth
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.
Confit Salmon with Saffron Fregola, Kawakawa Oil & Honey-Dressed Roe
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
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