Seafood at F&W can be finicky, as we saw with the lobster claw. It can easily be overcooked and not as forgiving as red meat. It seems most people pay attention to the Lamb Slider at New Zealand, but this year we decided to try the Seared Sea Scallop with Kumara-Red Curry Puree and Apple Radish Salad. We saw some of the scallop dishes leaving the booth, and thought they looked well prepared.
Kumara is a root vegetable similar to a sweet potato. The puree had some heat the crept up on you, and the apple radish salad helped mellow it out. The scallop was nicely seared and cooked just right. We were definitely impressed. The flavors and textures played well together.
I also decided to try the Mohua Sauvignon Blanc. I didn’t care for this wine. It had a flavor that tasted a bit off to me, and Matt agreed. Fortunately, they didn’t give me a great pour. I’ll have to give the Whitehaven SB offered at the booth a try next time.
And while we haven’t had it this year, here’s the 2010 Lamb Slider with Tomato Chutney. We’ll likely pick one up towards the end of the festival, once we’ve exhausted the new stuff we want to try.
Have you tried the scallop and found it was prepared properly as well? How about the other wines or Lamb Slider?