Taylor Cullen
Executive Chef at Flockhill
Photography by Manja Wachsmuth
Flockhill Garden Crudités with Southerly Honey & Cultured Butter
A pure celebration of place and a seasonal expression of Flockhill, who wouldn’t want fresh heirloom vegetables dipped in whisky-infused Mānuka Honey and cultured butter?
Flockhill grows most of their produce on site and their stunning creations are a representation of the season. Garden vegetables are freshly picked and served raw or lightly blanched. Heirloom carrots, fennel, beetroot, radicchio, parsnip, kohlrabi and radish. The whisky-infused Mānuka Honey was paired with cultured butter.
“The Southerly is a beautiful representation of the country and the genesis of the idea came from a family farm close to my heart. The flavour, the story, the packaging, it all feels like home and it’s crafted to perfection. It allowed me to be more creative and push boundaries.”
Taylor Cullen
Executive Chef
Flockhill
Aged Duck & Honey
The duck is marinated in Shiokoji and whisky-infused Mānuka Honey for 20 minutes and then blanched and aged for one week.
We then roasted the duck and sat it above the coals in the smoke line for an hour, constantly brushing with honey mixed with home pressed cherry juice. The sugars catch the smoke and glaze the crown nicely.
We top with harvested fresh fennel and coriander seeds from our garden and season with a sauce made from roasted duck wing garum, pine syrup, bone marrow, yeast oil and cherry juice.
The preserves are placed like that so each bite you take is with a different preserve that transfers the dish so it provides a differently delicious flavour with each mouthful.
Aged Duck & Honey
The duck is marinated in Shiokoji and whisky-infused Mānuka Honey for 20 minutes and then blanched and aged for one week.
We then roasted the duck and sat it above the coals in the smoke line for an hour, constantly brushing with honey mixed with home pressed cherry juice. The sugars catch the smoke and glaze the crown nicely.
We top with harvested fresh fennel and coriander seeds from our garden and season with a sauce made from roasted duck wing garum, pine syrup, bone marrow, yeast oil and cherry juice.
The preserves are placed like that so each bite you take is with a different preserve that transfers the dish so it provides a differently delicious flavour with each mouthful.
Flockhill Beehive
This luxurious concoction is made up of white chocolate ganache, home grown pear gelato and crystalised pear.
We cook pear down in ginger juice and hay water then crystalise it the same way as crystalised ginger.
There’s a soft meringue topped with a honey foam made from Mānuka.
The rocket flowers add a nice peppery which add another sumptuous layer to the dish.
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