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
Related Links
Related Photos
Anotaki Salmon Farm - Nelson, New Zealand
Nelson, New Zealand
Chef Neil Ward of The Orangerie Restaurant - Nelson, New Zealand
The Orangerie Restaurant
Nelson, New Zealand
Chef David Verheul of Kitchen at Hotel de Brett - Auckland, New Zealand
Kitchen at Hotel de Brett
Nelson, New Zealand
Latest Photos
Dave Arnold and Bar Techniques at Booker and Dax - New York, NY
Booker and Dax
New York, NY
Monastic Mixology: Cocktails with Chartreuse with Jim Meehan and Jeff Bell of PDT - New York, NY
PDT
New York, NY
From Our Farms to You: Whiskey-n-Victuals at The Fat Radish - New York, NY
The Fat Radish
New York, NY