“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.
I’ve always had a tenuous grasp on reality, I trust my imagination more than my senses. Before I started my sommelier training I used to think that they were mutually exclusive. In the past I’d go to wine tastings and wait for the host to tell me what I was experiencing. I was too afraid of getting it wrong to contribute to the conversation. Forest floor? Oyster shells? Wet rock minerality? I’ve been to enough forests, oceans, and rivers to let my imagination fill the gaps for my senses. I’m familiar with the taste of raspberries, mushrooms and plums; and the smell of violets, leather and tobacco smoke. I just never trusted those sensory notes in the wine unless someone told me they were there.
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.