Tomato, Basil, and Goat Cheese Salad with Balsamic Reduction and Extra Virgin Olive Oil
1 of 6
Salt-Crusted Snapper Fillet with Roasted Kumara, Bok Choy, and Green Curry Coconut Cream
2 of 6
Twice Cooked Pork Belly with Fondant Potato, French Beans, Smoked Apple, and Calvados Jus
3 of 6
Crisp Skinned Salmon, Sauteed Cabbage and Bacon, Prawn Raviolli, Tomato, Sweetcorn, and Chive Chardonnay Veloute
4 of 6
Sous Chef Andrew Paul
5 of 6
Chef Stuart Cliffin of Relish - Nelson, New Zealand
Photo: Antoinette Bruno | March 2010
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