Kiwi Flavours Unveiled
The dynamic duo experienced the best of Kiwi cuisine. This included a vegetarian delight: #SeasonalStandout: Feijoa Clevedon with salted black beech honey
mousse, Patumahoe herbs, paired with feijoa sherbet, a unique blend of sweet and savoury. They also tried a DIY Kiwi salad, bursting with native herbs and forest flavours!
Pāua & Luxury Feast
They savoured Pāua prepared three ways – crispy, creamy, or comforting, reflecting the diverse culinary landscape. Rao and Patralekhaa enjoyed a luxurious feast: fresh green pumpkin with buttermilk and caviar! It highlighted the freshness and sophistication of New Zealand's ingredients.
Kawakawa Chicken & Lamb
A must-try Māori delicacy, Kawakawa Chicken, was definitely a highlight. They also enjoyed a Kiwi classic, Seared Lamb Rump, but with a Desi twist! It was paired with Kasundi and carrot purée, offering a familiar yet exciting flavour profile for the Indian palate.
Crayfish Capital Delight
No trip to New Zealand is complete without a visit to Kaikōura. They experienced fresh, freshly caught crayfish there, the ultimate crayfish capital! This experience provided a taste of the rich seafood culture, highlighting New Zealand's natural bounty.
A Kiwi-Desi Fusion
From Feijoa sherbet to lamb rump with Kasundi, the couple's adventures highlighted how New Zealand food seamlessly blends with Desi flavours. This journey offered a diverse taste of New Zealand's unique culinary scene, bringing a touch of Kiwi magic to India!
