Two cookery students from Otago Polytechnic‚Äč's Central campus take their 'Paddock to Plate' philosophy to new heights by diving into the beauty and wilderness of World Heritage Area, Dusky Sound, creating a fine dining experience for guests, as part of a collaboration with Pure Salt, using nothing but caught and foraged ingredients.
Under the guidance of television personality and renowned chef Michael Van de Elzen. Our students spent 4 days fishing and diving for everything from Crayfish to Kina, the students created a range of dishes for four paying guests as they cruised through Fiordland.

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