Laurent Loudeac and Camille Furminieu of the Museum Art Hotel’s Hippopotamus Restaurant in Wellington are the global winners of the Dilmah Real High Tea Challenge 2015. The pair proved they had the the most innovative revolution in high tea with the theme “The Meeting of the Senses” using tea to cater to the senses of sight, smell, taste, touch…[Read more]
“Memories Shared” Series: Makoto Tokuyama
I was born and raised in a temple in the countryside of Saga in Kyushu, Japan, and I lived there until I left at the age of 18 to go to University. Because I lived in the country, we would often play outside. We would go fishing, climbing trees, and catching insects. And for our snacks, we pulled the fruits…[Read more]
Video – How to make Ōra King salmon sashimi
Watch ‘how to make Ōra King salmon sashimi’ with Makoto Tokuyama of Auckland’s Cocoro here… To accompany the video here is a step by step guide from Makoto: Sashimi is already widely understood as slices of raw fish meat. In the word ‘sashimi’, ‘mi’ means meat, but ‘sashi’ actually means ‘poke’ in English, not ‘slice’ or…[Read more]