We had some exceptional fishing off the coast of Te Arai this summer and there’s no better way to savour summer and those salty sunny days than with this vibrant market fish crudo. Assembling this crudo feels a lot like creating a “Pollock-esque” piece of art – the marble platter becomes the canvas and the bright infused-oils the medium. Although there are a few elements to prepare in advance, this dish is extremely simple and satisfying to make, and it’s a real showstopper – a visual spectacle. 

With plenty of time on our hands and even more potatoes pilling up in our pantry, we’ve been having some fun in the kitchen making gnocchi. Don’t worry, we’ll definitely be serving them on the menu next season, but for now, with winter on it’s way, we’re enjoying our fair share as there’s nothing more comforting than a warm bowl of pillowy dumplings doused in butter and covered in a cloud of Grana Padano, right?!