FISH: Lunch With A View

FISH: Lunch With A View

Honest food, he says. “What is that, exactly?” I ask. Meanwhile, dessert is a difficult choice between chocolate tart and the exquisite cheese selection. I’m having lunch with Fraser Shenton, head chef at FISH at Hilton Auckland. Chef decides on the chocolate tart which is indulgent. Thankfully I’m good at indulgence.

A Night In Paris (Butter).

A Night In Paris (Butter).

Last night, I spent the evening in Paris Butter (the restaurant, not the condiment) and I remembered. Firstly, I remembered delicious meals at Vinnies, as I stepped over the familiar V in the entrance tile. And then I remembered Paris, with the winter light crisp in the air and the delight of the menu du jour awaiting me.

Trusted The Chefs.

Trusted The Chefs.

I went to The FoodStore in Auckland’s Viaduct for an amazing 4 course dinner matched with Amisfield wines. Dishes included wild rabbit & apricot canapés, slow-cooked Cardrona merino lamb  and a mouthwatering kingfish & moon clam broth. Chef Jay Sherwood...