A celebration of Maori cuisine and tried and true New Zealand favourites.
Could Steven Paterson, our head chef, have been inspired by the Edmond’s Cookbook? As he said ‘You can’t go wrong with their recipes. I then included great New Zealand produce and ‘funky favourites’.
Steven and Tom combined their skills and passion for food to produce stunning feasting dishes.
Canapés
Green Lip Mussels, Marmite Glaze, Panko Garlic crumb
Poronui Sika Venison Kebabs w/- Rosemary Aioli
Lamb Fritters w/- Avocado Salsa
Feasting Dishes
Hot Smoked Salmon w/- Fennel and Brown Sugar served on a Bed of Charred Broccolini, Soft Boiled Egg, Rosemary Croutes and an Olive and Sundried Tomato Dressing
Hangi Pork, Sweet and Sour Apples, Watercress and Walnut Pesto
Hangi Chicken, Smoked Butternut, Fresh Herb Salad and Baby Gem Leaves
To finish
Ginger Crunch, Louise Cake, Lemon Curd Pavlova w/- Fresh Fruit
- Seared Venison Back Strap Recipe From Al Brown
- Brief History Of The Origins Of Poronui Trout
- What’s The Best Rod To Use For Fishing In New Zealand?
- The inaugural Poronui Passage
- Flies For Fishing New Zealand
- Bamboo Redo – Bamboo Fly Rods
- Team Highlights | Head Chef, Adrian Walker
- Christmas at Poronui
- Winter wedding wonderland: Emily and Jamie Clarke
- Fly Tying with Sean
Want to ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out about available dates? We would love to hear from you!
Simply fill in your name and contact email address with a short message and we will get back to you.
