Archive Bar and Bistro recently won Best Regional Restaurant in New Zealand by Silver Fern Farms Restaurant Awards 2018.
It is the first award going to Mudbrick’s more casual bistro since its opening two years ago, and restaurant manager Corinne Brown says she is so proud of everyone.
The dish that won the award is the popular Slow-cooked lamb shoulder that is first cooked in lamb stock for four hours before it gets its crisp skin. It is served with a carrot puree, burnt red cabbage, sunflower tahini, pomegranate and dukkah.
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