Today, Anne prepares Oysters Rockafella, Oysters & Chorizo, Bang Bang Chicken and Kaimoana Dashi Broth.
Tūtohu Kai. Ngā hua 61 - 70 o te 500 mō
Ngā hua 61 - 70 o 500
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Ngā hua kimi
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Oysters Rockafella
Today, Anne prepares Oysters Rockafella, Oysters & Chorizo, Bang Bang Chicken and Kaimoana Dashi Broth.
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Oysters & Chorizo
Today, Anne prepares Oysters Rockafella, Oysters & Chorizo, Bang Bang Chicken and Kaimoana Dashi Broth.
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Kai with Anne Thorp, 1 Ūpoko 9
Ka whakaritea e Anne Thorp ngā kai reka mā te whakamahi i ngā hua mata o Atoearoa. He Tio Rockafella, Tio & Chorizo, Heihei Bang Bang me te Dashi Broth Kaimoana ka whakaritea e Anne i tēnei pō.
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Hāngī Pit Masters, 1 Ūpoko 10
Kei te tunu reme me te kuku mā Taste of Auckland a Kasey rāua ko Karena, engari kei te raru te haere o ngā mahi.
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Raw Trevally Salad with Pomegranate
In a fitting conclusion to Island Feast, chef Peter Kuruvita explores breathtakingly beautiful areas of the Cook Islands, learning how to spearfish and hunt mud crabs by traditional means, before cooking a crowd favourite with a local twist for his final meal.
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Hangi Pit Masters, 1 Ūpoko 9
Ka tūtaki a Rewi kia Kasey rāua ko Karena Bird, kaitao rongonui. Ka kite tātau i ngā whakahaerenga a ngā wāhine nei mai i te taone iti o Maketū, me tā rāua mahere mō Taste of Auckland.
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Octopus with Surf Clams and Udon Noodle Salad
The island of Rarotonga in the Cook Islands provides Chef Peter Kuruvita with not only spectacular vistas but also unique opportunities to learn from friendly locals on how to hunt and gather native fare.
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Coconut Jelly, Coconut Sugar Caramel, Mango & Lime
Today, Anne prepares Duck Confit with an Avocado and Beet Salad as well as Steamed Pork Buns and Coconut Jelly Dessert.
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Steamed Pork Buns with Hoisin
Today, Anne prepares Duck Confit with an Avocado and Beet Salad as well as Steamed Pork Buns and Coconut Jelly Dessert.
