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Nick Honeyman - Auckland

Nick Honeyman Auckland

I love using the best local and south pacific produce and playing with different flavours and textures to enhance dishes. Heilala Vanilla beans are soft and supple, very shiny and oily with a high moisture content. The caviar is sticky and fragrant and I love pairing it with Salmon. I look forward to visiting the vanilla plantation in Tonga and hand pollinating a vanilla flower!

Executive Chef at Paris Butter, New Zealand & Le Petit Leon, France



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