Te Mana Lamb 'Hind Shank' Ravioli, with Red Bell Pepper, Chanterelles & Mint. Michelin 🌟 『Octavium, Private kitchen by Bombana』 4 Hands Te Mana Lamb @Temanalamb & New Zealand Produce @Eatthekiwi_homedelivery Dinner with Octavium's Star Chef Silvio Armani x Frantzen's Kitchen Chef Jim Lofdahl 🙌🏻🙌🏻. What an amazing meal and combination of Talents and Ingredients..
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If u think of a uniquely marbled, high mountain farmed Te Mana bred DNA Lamb yet a muscular Shank part requiring slow cooking braising, served with also seasonal Chanterelles, encased into fresh Ravioli pasta skin. The addition of Red Peppers bring just the right sweetness, acidity & slight fieriness instead of Tomatoes only.. The Mint was a genius part, as many modern Fine Dining or Michelin eaters could even look down upon the very traditional Lamb recipes pairing with a simple Mint or various Herbs for its unique reason developed over hundreds or thousands of years, and Italians also make a Mint rather than Parsley version of Gremolata to pair with Lamb. It's cross transitional cuisine throughout Europe, but here Chef @Silvioarmanni brings it all together like it's his 2nd nature.. BRAVO ✔️🌍😍
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