Ask any Kiwi what New Zealand food is all about, and they’ll immediately sing you an ode to the country’s free-range meats and farm fresh produce. As we’ve eaten our way down the North and South Islands, we’ve enjoyed some delicious meals that truly celebrate this abundance. It would be impossible to review everything we’ve sampled, so instead we bring you Eating New Zealand – a series of blogs on our most memorable and colorful meals. First up: Cru at Sale St. We loved this meal for it’s pure inventiveness, and even barged our way into the kitchen where Executive Chef Nick Honeyman showed us his surprising sous-vide cooking style. Watch the video at the bottom of this post and stay tuned for more Eating New Zealand updates!
Cru at Sale St: 5 Course Degustation
Course 1: Sashimi Yellow Tail with Rock Melon Sorbet, Cucumber, Yuzu Foam and Black TruffleCru at Sale StCourse 2: Wild Venison with Liquorice soil, Roasted Eggplant, Charcoal Puree, Beetroot, AsparagusCru at Sale StCourse 3: Tete de porc with Corn Puree, Pork Tails, Canadian Scallop, PopcornCru at Sale StCourse 4: Quail Wrapped in Serrano Ham, with Sherry Gel, Quail Egg Nog, Confit Quail Leg, Thyme, TruffleCru at Sale StCourse 5: Hot Yoghurt Italian Meringue with Strawberries, Raspberries, Jerusalem Artichoke Ice-creamCru at Sale StBonus Course: Beetroot & Chocolate with Delice au Chocolate, Valrohna Chocolate Soil, Beetroot Ice-cream, Hazelnut & White Chocolate Brownie
