Our factory shop will be closed over Easter and ANZAC day
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