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March 21st, 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 ...
pain au levain sourdough
served as a carpaccio of scallops, sourdough puree and coriander air
served toasted with olive oil paste and Serrano ham
served as a bruchetta croute with tuna and avocado cream and lemon olive oil dust
served with marinated goats cheese, roasted beetroot and pears
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!
this is a play on french toast, served with ice cream and maple syrup bubbles
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