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Loaf Degustation

March 21st, 2011

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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