Lauraine Jacobs

Food & Wine Writer

6 June 2017

DAY2 SEA: WITH GIULIO STURLA OF ROOTS AT CREATIVE MATAKANA

All the way from his award winning Roots Restaurant in Lyttleton, Giulio Sturla arrived to create a stunning seafood feast with local seafood. The famous Hays of Mahurangi Oysters shucked their shellfish on the deck, overlooking Omaha Beach, before the fishy feast commenced.

Giulio had brought a few surprises from his kitchen, yet foraged for local produce too. surprises, food, chatter and love.

To start: Freshly shucked Mahurangi oyster, fermented capsicum sauce, watercress and verjuice dressing Jones Road Cider

Entrée: Fresh Lee Fish Kahawai Escabeche, broad bean miso, Lime cured Kahawai, Duck Breast Prosciutto With pickled radish, gooseberries, cherries and local Red Globe grapes Plume Bakery Bread with Salumeria Fontana new season’s unfiltered extra virgin olive oil Wine OBV Pinot Gris 2015

Main: Roasted and smoked hapuku, with hazelnut milk and black garlic. Local runner beans with almonds. Wine match OBV Montepulciano 2013

Dessert: Matakana Feijoas roasted on the bbq, goat cheese ice cream, buckwheat crumble with Matakana honey comb