Restaurant Strawberries

When we’re not in the kitchen, we love discovering the incredible produce grown right here in Hawke’s Bay. Recently, we visited Ichigo Strawberries in Clive, where premium strawberries are cultivated all year round using advanced glasshouse technology and a meticulous growing process inspired by Japanese horticulture.

Stepping inside the glasshouse, we were greeted by rows of lush strawberry plants suspended at eye level, each berry glistening with freshness. The team shared their story of combining precision farming with a deep respect for the land, and as we tasted the strawberries straight from the vine. The flavours spoke for themselves: sweet, vibrant, and balanced.

Back in our kitchen, we wanted to showcase that freshness in ways that let the strawberries take centre stage. Their natural sweetness and fragrance inspired two new creations.

We began behind the bar with a Strawberry Gin Sour, a bright, refreshing twist on a classic. Fresh strawberries bring a vivid hue and subtle sweetness, perfectly complementing the botanicals of local gin and the crispness of lemon. It is light, elegant, and a taste of summer in a glass.

Strawberry, Basil, Mozzarella and Spring Lettuce with Chardonnay Vinaigrette

In the kitchen, we paired the strawberries with fresh mozzarella, basil, and tender spring lettuce, finished with a Chardonnay vinaigrette. The balance of creamy, sweet, and slightly tangy elements creates a dish that feels simple and refined, a reflection of how the best ingredients need little embellishment.

Our visit reminded us how fortunate we are to be surrounded by such dedicated growers in Hawke’s Bay. Their commitment to quality and innovation mirrors our own approach to food: start with the best ingredients, treat them with respect and let their natural character shine through on the plate.