Food Design Conference 2016

These mouthwatering images just in from chef Hannes Bareiter and Glenfalloch Restaurant of Dunedin. It was such an honour to be advised by chef Hannes that he would feature Lot Eight as a part of his creations for the Food Design Conference in Dunedin last month. Included are, ‘Silver Fern Reserve Fillet with sorghum, oyster mushrooms, garden carrots, snap peas and Lot Eight Harissa oil’ and ‘Vodka & Green Tea cured ORA King salmon with fennel, nasturtium, radicchio, preserved lemons and Lot Eight Yuzu oil’. Heavenly. Salmon&YuzuBeef.a.LOt