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That’s fresh

Fresh and foraged are the focus for Jiwon Do, the new Executive Chef of Hippotamus at QT Wellington.

The signature dish of his new menu, Le Chevrueil Sauvage, features helicopter hunted Central Otago wild venison, Horopito and wild spinach from North Canterbury and Kaikoura, and kelp from the Wairarapa coast. Awatoru Enterprises, a wild food supply company based on the Kāpiti Coast, is providing most of the wild and foraged items.

‘I want to tell the story of New Zealand through food to create a dining experience with a difference,’ he says.

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