“I’d never seen them before,” Chef Analiese Gregory said of the flax seeds that garnished her dish of crayfish, butterfish, kombu and wild plums. “You see flax plants everywhere, but it never occurred to me to open them up and take something out.” In a world that too often puts convenience over authenticity, it was beautiful to have a reminder that food is all around us.
This is the best of the best, the top five things to do on Waiheke Island. Thanks to the lovely Carmel / George Sand Studio for helping me out with all that eating and drinking, I relied heavily on her expertise when I put this piece together. Carmel and I met at a restaurant where she was Maitre ‘D and I was bartending. Before we reconnected on Waiheke, a mutual friend asked if Carmel was ‘still the same, like some magical creature?’ I can answer definitively, yes, she is still a magical creature.