From food to fashion to film and the most fabulous of architecture, we’re massive fans of all things Japan here at Verve.
The engaging synergy between the sea and land is well executed with a menu that is back on form with seasonally influenced.
There are few places in the world where you get the sense of land emerging from the ocean — where you can trace the contours of the land down below the waterline, where sky, land and sea are continuous — and New Zealand’s Paroa Bay Winery and Estate is one of these places.
The first time I travelled to France the classic Niçoise salad quickly became one of my favourites. I’ve created this vegan version.
