WHICH DISH WOULD YOU LIKE TO TASTE?
VOTE FOR YOUR FAVOURITE AND BE IN TO WIN!

This year Taste have teamed up with Cuisine magazine to set a challenge with 9 Auckland chefs  to create an Icon Dish, an extravagant taste sensation, available to try in limited numbers at each session.

We want YOU to be the judge, and tell us what dish you most want to taste. Simply let your eyes do the eating and select the dish that makes your taste buds tingle the most and share your entry on Facebook to enter – it is that easy.

BE IN TO WIN:

A taste of the winning dish, VIP tickets for 2 adults to Taste of Auckland in partnership with Electrolux, return flights from any New Zealand domestic airport to Auckland, 1-nights’ accommodation at Hilton Auckland including breakfast Terms and conditions apply.

1947 Eatery Man Mohan

Dish: Bombay Bunny Chow; spicy boneless dry goat curry cooked to mouth melting perfection, filled in a soft bread bun, topped with tangy yoghurt and pickled baby carrot.

Artwok Jason Zhang

Dish: HeiJiao NiuZaiLi; medium rare Savannah Angus eye fillet, utilising a quick sear Chinese woking technique, semi cooked red onions and house-made black pepper sauce.

Baduzzi Ben Bayly

Dish: Wood-fired Karitane crayfish with totara.

Euro Bar & Restaurant Gareth Stewart

Dish: Smoked Te Mana Lamb with sheeps milk labneh, wild wheat tabouli and dukka. The lamb has been rubbed with a combination of spices, smoked for 8 hours and then slow cooked in a bath for an additional 8 hours.

Miss Moonshines Ryan Clarke

Dish: Grass-fed 350g short rib, smoked for eight hours with pohutukawa, pickles and dog sauce.

Paris Butter Nick Honeyman

Dish: New Zealand scallop with roasted roe and sashimi of the scallop meat, celeriac, lemon gel, cured pork cheek and wakame seaweed.

Saan Lek Trirattanavatin

Dish: Ka Nom Jeen Gang Gae; Te Mana lamb rump with rice vermicelli, asian eggplant, pickled cucumber, grilled chilli and coconut sauce.

Tok Tok Cameron Knox

Dish: Ruakaka Farm Kingfish; clams and picked pork green curry.

Vodka Room Murray Wiblin

Dish: Russian seafood salad; king crab, hot smoked salmon, Antarctic toothfish, salo, spring greens, sous vide egg yolk, black bread, caviar and horse radish

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