Loaf Degustation

March 22, 2011

What happens when you put New Zealand’s top Food Editors in front of one of Auckland’s top chefs and let him loose to create a degustation menu from the Loaf product range?

Dallow’s talented chef Nick Honeyman collaborated with Sean to create a menu that was both visually and literally mouth watering ...
 

FIRST COURSE
pain au levain sourdough
served as a carpaccio of scallops, sourdough puree and coriander air

 

 

 

 

 

 

 

 

 

 

 

SECOND COURSE
ciabatta
served toasted with olive oil paste and Serrano ham

 

 

 

 


 

 

 

 

THIRD COURSE
seeded loaf
served as a bruchetta croute with tuna and avocado cream and lemon olive oil dust

 


 

 

 

 

 

 

 

 

FOURTH COURSE
brioche
served with marinated goats cheese, roasted beetroot and pears

 

 

 

 

 

 

 

 

FIFTH COURSE
polenta burger bun
this has been served as a small 20g burger side by side with a supermarket burger bun, both with an angus beef patty - the taste difference was incredible!

 

 

 

 

 

 

 

 

 

SIXTH COURSE
challah
this is a play on french toast, served with ice cream and maple syrup bubbles

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