Two cookery students from Otago Polytechnic​'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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