I went to The FoodStore in Auckland’s Viaduct for an amazing 4 course dinner matched with Amisfield wines. Dishes included wild rabbit & apricot canapés, slow-cooked Cardrona merino lamb and a mouthwatering kingfish & moon clam broth. Chef Jay Sherwood flew up from Amisfield and joined Mark Southon and team at The FoodStore. Two of my favourite dining experiences combined in one. Visit both. Check out more photos here.
About The Transformationist
Tash McGill is a broadcaster, writer and strategist who works with people and organisations to solve problems and create transformation. She believes people are the most important thing and that stories are powerful ways of changing the world. You can find out more at tashmcgill.com or by visiting her LinkedIn profile.