Spacifik Issue No.17 Nov/Dec 2006

 

The Menu:

NZ salmon smoked with honey and balsamic vinegar

Champagne ham glazed with mustard, lime and honey

Sides: 

Rarotongan potato salad (Spasifik Magazine Issue No. 14 May/June 2006)

Chunky homemade coleslaw with Brazilian nuts, pear and blue cheese

Dessert:

Koko rice creme brulee with a strawberry semifreddo