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New Zealand's foraging culture has recently been greatly impacting the culinary scene in the nation's most established restaurants. Essentially, early hunters and gatherers would know exactly which ingredients go into every meal they made, and that quality is a treasure that today's renowned chefs are trying to return to. When you take a medical job in New Zealand, you can sample some of these back-to-roots dishes at Cloudy Bay Vineyard.
In the heart of Marlborough, foragers enter a foodie's playground, where the soil is infinitely fertile and the growing season is one of the longest in the country. Here, harvesters can gather stone fruit, honey, olives, beef, venison and lamb, as well as hundreds of mussels just to the northeast of the South Island. Recently, the staff from Cloudy Bay embarked on a two-day foraging adventure through this vast wilderness of Aotearoa.
After gathering a variety of prized fare, including saffron, crayfish, paua and manuka honey, the members at Cloudy Bay craft these ingredients into succulent dishes for three-course lunches with a sommelier twist. Only the highest-quality ingredients make it into these dishes, all of which come straight from the Land of the Long White Cloud.