Our FAWC 2014 offering at Smiths this November heralded the coming summer and everything we love to taste through those hot Hawke’s Bay months.
Sharing good food with friends and family is a common refrain but still has truth and honesty to it. That really is how we spend our summer time.
Our FAWC menu began with picnic food, cranked up a notch. No flies here! Mussels grilled on the half shell with a bacon crumb – yum – pickled pork and piccalilli of summer vegetables. Kingfish ceviche with fennel confit. Local buttery olive oil. Kick and bite, fresh and smooth, rich where it needs to be, sharp to cut through.
New season zucchini flowers are a delight. A natural gift that needs no fussing. Baby carrots. Healthy dark leafy greens. Lamb of course.
To bring all this together seamlessly, honestly, effortlessly takes considerable toil. We share our ideas with our local suppliers then go back and forth on exact requirements and ingredients. It’s an ongoing conversation considering each element and how it works for the greater good. There’s a nervous watch on the weather, one mistimed frost or douse of rain can force us to change direction. If there is a menu change it’s always for the best because no one wants half-pie produce on the plate: the cooks, the growers, least of all the diners.
So FAWC is done now for 2014 and we can get down to the delights of feeding people through the best Hawke’s Bay has to offer. From roudy family get togethers at Opera Kitchen and cosy catch ups with nearest and dearest at Smiths, to healthy food for everyday at Albion Canteen (our play on quick and easy): bring on summer with all its fruit, salads and seafood, outside cooking and fresh warm air.