Chef Peter Gordon has pushed the boundaries with his latest collaboration with chip brand Delisio, taking fusion cuisine in a new direction.
With the launch of The Delisio Degustation, a series of private dining events, the collab offers a three-course fine dining experience with the new Delisio Restaurant Series range.
Hosted at Homeland, guests will embark on a culinary journey that showcases the versatility and delicacy of the Restaurant Seriesas as they enjoy salmon and trevally sashimi with yuzu ponzu, sea grapes, coconut, sesame and crisp chicken skin fused with a Delisio Yakitori Chicken & Shallots where the chip acts as a scoop for the sashimi.
The mains include a spiced venison ragout doughnut with crunchy capers, jalapeño mayonnaise and mushroom truffle pâté fused with the Delisio Grilled Jalapeño Poppers.
The meal ends with a vanilla parmesan sponge with roast apple puree, maple bacon ice cream and toasted walnuts fused with the Delisio Triple Cheese Souffle, paired with an Apple brandy, parmesan and cider cocktail.
“There are some things in life that are always better with Delisio, including creating a degustation dining experience inspired by the new Restaurant Series. I’ve always loved experimenting with food and celebrating bold and unusual flavours, and this challenge has allowed me to be creative in a fun way,” said Gordon.
The Delisio Degustation will be available for Kiwis to experience this October at Auckland’s Homeland for $56.