Keep in mind I am not a food photographer - by any means. But I can speak to the taste: divine. This dish above was rice husk smoked salmon over confit coriander potatoes and sherry chive creme fraiche. Topped with a gentle ginger apple relish.
The new chef at Mozaic from New Zealand (we'll go to his restaurant in Auckland next month!) is working alongside Chris to plate the delicious dishes we made.
Mango three ways: seared fois gras with mango shallot sauce over mango puree with green mango chips and thyme. One of the things Chris likes to do is use the unripe and ripe versions of fruits in the same dish.
Seared duck breast over a young unripened jackfruit (has a taste similar to artichokes!) and cepe mushroom beef broth reduction with ripe jackfruit relish and rosemary.
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