Chef Peter Gawron of Saffron - Arrowtown, New Zealand

Bloody Mary Balls

Grilled Stewart Island Scampi with Tomato, Coconut, and Coriander Dressing

Crisp Fried Beef Cheeks with Cauliflower and Apple Puree with Curry Oil

Crisp Fried Beef Cheeks with Cauliflower and Apple Puree with Curry Oil

Central Orago Pheasant Breast with Porcini Mushrooms and Hazelnuts and Leg 'En Croute' Braised with Wild Mushrooms and Sauteed Grapes

Central Orago Pheasant Breast with Porcini Mushrooms and Hazelnuts and Leg 'En Croute' Braised with Wild Mushrooms and Sauteed Grapes

Central Orago Pheasant Breast with Porcini Mushrooms and Hazelnuts and Leg 'En Croute' Braised with Wild Mushrooms and Sauteed Grapes

Trio of Curries: Red Duck & Pineapple Curry; Green Curry of Steamed Swordfish and Basil; and Lemongrass Curry of Beef and Bamboo Shoot

Trio of Curries: Red Duck & Pineapple Curry; Green Curry of Steamed Swordfish and Basil; and Lemongrass Curry of Beef and Bamboo Shoot

Trio of Curries: Red Duck & Pineapple Curry; Green Curry of Steamed Swordfish and Basil; and Lemongrass Curry of Beef and Bamboo Shoot

Trio of Curries: Red Duck & Pineapple Curry; Green Curry of Steamed Swordfish and Basil; and Lemongrass Curry of Beef and Bamboo Shoot

Condiments and Black and Jasmine Rice

Crisp Fried Soft Shell Crab on Kumera and Fennel Remoulade; Beetroot and Radish Glass Crepe with Hot Smoked Salmon and Creme Fraiche; and Chargrilled Swordfish & King Prawn with Kaffir Lime Vinaigrette

Crisp Fried Soft Shell Crab on Kumera and Fennel Remoulade; Beetroot and Radish Glass Crepe with Hot Smoked Salmon and Creme Fraiche; and Chargrilled Swordfish & King Prawn with Kaffir Lime Vinaigrette

Chef Peter Gawron

Saffron

Saffron

Saffron

Saffron

Saffron

Saffron