Stoked to be part of this adventure in amazing Dusky Sound recently! Totally worth losing a drone for!
Three cookery students from Otago Polytechnic‘s Central campus take their ‘Paddock to Plate’ philosophy to new heights by diving into the beauty and wilderness of World Heritage Area, Dusky Sound, creating a fine dining experience for guests of Pure Salt using nothing but caught and foraged ingredients.
Under the tutelage of 2017 Cuisine Magazine Food Legend, Fleur Sullivan from renowned restaurant, Fleurs Place, our students spent 4 days fishing and diving for everything from Crayfish to Kina, which was then crafted into what guests described as “food fit for Kings”, while learning an important message about sustainability along the way.
Read more about this amazing experience in Cuisine Magazine, in stores February 12, 2018 of which I also took the photos for.