Ahi: Celebrating Authentic New Zealand Cuisine

 

The te reo Māori word ‘Ahi’ translates to ‘Fire’, symbolising not only Chef Bayly's culinary passion but also the kitchen's dedication to delivering the finest New Zealand kai. The entire Ahi whānau is united by a deep love for Aotearoa, its cuisine, and its people, embodying the warm principles of Manaaki - hospitality - and Whanaungatanga - relationships. Celebrating authentic New Zealand cuisine, Ahi's menu honours the people who help them bring magnificent food to our table. The passionate suppliers and growers from all over New Zealand, whose exceptional produce empowers Ahi to tell an authentic food story of Aotearoa. The restaurant's organic growing practices at Patumāhoe, nestled in rich, red volcanic soil, guarantee the freshest flavours and ensure the shortest possible time from harvest to table. Chef Bailey and his team prepare a constantly evolving seasonal menu, and are on-hand to help with the perfect New Zealand food and unique wine regions and styles. 

Quite simply, Ahi was absolutely outstanding, from beginning to end with sensational dishes, excellent service and phenomenal wine. The handmade wooden dishes used to serve all dishes at Ahi, known for their unique character, are crafted by Tom Muir of Kitchen Artefacts, who uses ethically salvaged native New Zealand timbers like ancient swamp kauri to create distinctive bowls, platters, and utensils, bringing a truly Kiwi connection to the dining experience. 

Nautilus Cuvée Marlborough Museum Release at Ahi

an exceptional premium sparkling wine from a small, family-owned winery 

Glass of Nautilus Cuvée Marlborough Museum Release,

was delicious and recommended by the sommelier

The lovey cozy interior of Ahi

Ahi’s kawakawa sourdough bread and house-cultured butter

was warm and absolutely delicious, with the butter served on New Zealand wood

2024 Smith & Sheth Heretaunga Albariño from Hawkes Bay, New Zealand

A dramatic and absolutely delicious Albariño with a beautiful bright, golden straw colour

from our perfect table overlooking Waitemata Harbour and Queen's Wharf

Te Matuku oysters with yacon mignonette and wild onion oil

and served on hand carved New Zealand wood bowls

Poached Scampi with koji butter sauce and crispy wasabi

White Asparagus with broad beans and shaved beef tongue, pine nut brown butter and ice plant

Wood-Fired Crayfish with heirloom carrots and mustard butter

Steamed Snapper with wood fired cabbage and wakame with

Ora’s mushrooms, roast turnips and seaweed vinaigrette

Roasted Broccolini and Carrots from the Ahi Garden served with buttermilk dressing 

and toasted sunflower seeds

Outrageously delicious, I put the crayfish shell back together as an act of homage

The kitchen is united by a deep love for Aotearoa, its cuisine, and its people

Ahi Chef Ben Bayly

ahirestaurant.co.nz

Kingfish Crudo

Serves 2

Recipe courtesy of chef Ben Bayly

160g Kingfish

Avocado purée:

6 ripe avocados

Juice of 3 limes

100g ice cubes

Salt

Shiso dressing:

1600 mls shiso vinegar

800 ml soy sauce

2 garlic clove

2 coriander stalk & roots

70g ginger

250ml saké

1 chilli, sliced

15g Bonito flakes

Crispy shallots:

500g peeled shallots

1 litre milk

1.5 litre canola oil

Fillet and skin the fish then cure with flaky salt for 15 minutes. Rinse in ice water, pat dry then slice into long thin pieces. For the avocado purée, place all of the ingredients into a blender and purée until silky smooth. Transfer the purée into a piping bag, tie the top and chill. For the Shiso dressing, bring all of the ingredients to a simmer, cool and then strain and set aside. For the crispy shallots, slice the shallots 1mm thick on a mandoline, the soak in milk to take out the bitterness. Heat up the canola oil to 340°F, then gently fry until crispy and golden. Drain on some paper towel and season with salt. Store in an airtight container until required. To serve, arrange sliced Kingish onto 2 serving plates and garnish with dots of avocado purée, nestled with some sliced radish, and garnish with shisho oil and crispy shallots.