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It doesn’t really sound like the most appealing thing to slip down your gullet, but chef and recreational fisherman Ben Barton is determined to prove that there’s more to fishing bait than what you would typically find in a service station freezer.
Many of the species that are typically thrown back overboard in New Zealand are considered a delicacy in other parts of the world. With dwindling fish stocks worldwide, the sustainability focussed event aims to educate on how we can lessen the impact on any one species by broadening our sense of edible seafood.
This Restaurant Month, Barton will transform disregarded ocean treasures into a seven-course work of art at pop-up farmer’s market Scarecrow. The artisan food store is known for its abundance of organic and free-range goods from local food producers.