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Search Eat & drink

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Baddeley's career has been punctuated by his unrelenting insistence on using the absolute best ingredients from around New Zealand. Martinborough, well-known as a fabulous wine region, provides a perfect food and wine canvas for Baddeley's art.

Food Editor of Cuisine Magaine, Laurain jacobs, said: "My Awanui beef fillet, topped with crisp crayfish quenelles typified Baddeley’s skill - moist tender beef contrasting textural crunch from the light-as-air quenelles. Masses of flavour and smart, careful presentation."