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Chef Marco Edwardes of Te Whau Vineyards Restaurant - Waiheke Island, New Zealand

Seared Venison Carpaccio with Honey and Rosemary Vinaigrette, Porcini Panna Cotta, Red Pepper Coulis, Micro Crest, Shaved Parmesan, and Beetroot
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
Waikanae Coast Paddle Crab Salad with Wasabi Mousse, Radish, Coriander, Mint, and Salmon Caviar
Waikanae Coast Paddle Crab Salad with Wasabi Mousse, Radish, Coriander, Mint, and Salmon Caviar
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
Grilled Angus Beef Tenderloin with Gingered Mushrooms, Fondant Carrots, Cress, Soy, and Black Vinegar Caramel
Grilled Angus Beef Tenderloin with Gingered Mushrooms, Fondant Carrots, Cress, Soy, and Black Vinegar Caramel
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
Chef Marco Edwardes
Te Whau Restaurant
Te Whau Restaurant
Te Whau Restaurant
Te Whau Vineyard
Te Whau Vineyard
Seared Venison Carpaccio with Honey and Rosemary Vinaigrette, Porcini Panna Cotta, Red Pepper Coulis, Micro Crest, Shaved Parmesan, and Beetroot
Seared Venison Carpaccio with Honey and Rosemary Vinaigrette, Porcini Panna Cotta, Red Pepper Coulis, Micro Crest, Shaved Parmesan, and Beetroot
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Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
2 of 21
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
3 of 21
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
Seared Sesame and Spice Encrusted Tuna with Carrot and Mango Confit, Coconut Chutney, and Orange Dressing
4 of 21
Waikanae Coast Paddle Crab Salad with Wasabi Mousse, Radish, Coriander, Mint, and Salmon Caviar
Waikanae Coast Paddle Crab Salad with Wasabi Mousse, Radish, Coriander, Mint, and Salmon Caviar
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Waikanae Coast Paddle Crab Salad with Wasabi Mousse, Radish, Coriander, Mint, and Salmon Caviar
Waikanae Coast Paddle Crab Salad with Wasabi Mousse, Radish, Coriander, Mint, and Salmon Caviar
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Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
7 of 21
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
8 of 21
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
Twice Cooked Duck with Spicy Oxtail Dumplings, Bok Choy, Shiitake Mushrooms, Cashews, and Mandarin Jus
9 of 21
Grilled Angus Beef Tenderloin with Gingered Mushrooms, Fondant Carrots, Cress, Soy, and Black Vinegar Caramel
Grilled Angus Beef Tenderloin with Gingered Mushrooms, Fondant Carrots, Cress, Soy, and Black Vinegar Caramel
10 of 21
Grilled Angus Beef Tenderloin with Gingered Mushrooms, Fondant Carrots, Cress, Soy, and Black Vinegar Caramel
Grilled Angus Beef Tenderloin with Gingered Mushrooms, Fondant Carrots, Cress, Soy, and Black Vinegar Caramel
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South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
12 of 21
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
13 of 21
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
South Island Crawfish, Fennel and Orange Salad, Pinenuts Aioli, and Saffron Emulsion
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Chef Marco Edwardes
Chef Marco Edwardes
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Te Whau Restaurant
Te Whau Restaurant
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Te Whau Restaurant
Te Whau Restaurant
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Te Whau Restaurant
Te Whau Restaurant
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Te Whau Vineyard
Te Whau Vineyard
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Te Whau Vineyard
Te Whau Vineyard
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Chef Marco Edwardes of Te Whau Vineyards Restaurant - Waiheke Island, New Zealand
Photo: Antoinette Bruno | March 2010
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