Archived: A Taste of Paper Daisy

with Ben Devlin & Gareth Stewart at Euro

For this one special night, we invite you to join us to celebrate the incredible bounty Australasia presents us with at one of Auckland’s most iconic waterfront restaurants – Euro.

Our creators and hosts for the evening are Ben Devlin direct from The Sydney Morning Herald Good Food Guide’s Regional Restaurant of the Year 2017 and Euro’s Executive Chef Gareth Stewart.

Paper Daisy hails from Cabarita Beach, Queensland and Australian coastal cooking is how Ben describes his style, with a penchant for foraging and seasonal produce. This skill has been honed during Ben’s years working under René Redzepi at Copenhagen’s famed Noma restaurant. And what better kitchen fellow to help source local and wild produce than Gareth Stewart whose executive chef role at Nourish Group has him sourcing ingredients for no fewer than 11 busy kitchens up and down the country.

Expect a night full of wild ingredients with some of Ben’s favourite accompaniments like Lilly Pilly, Lemon Aspen and Cumin Eucalyptus with wines to match. The hunting trip is planned, the preserving jars sealed, and the chefs promise a veritable feast of wild and wonderful cuisine with a huge nod to where we live in the world and what wonderful food we have to offer.


Fried Baby Leek, Oyster Cream, Sea Lettuce
Paua Toast, Buttermilk, Finger Lime, New South Wales Truffle
Fish Roe Finger Bun, Crème Fraîche, Horseradish, Davidson’s Plum

Roasted Kelp Sourdough, Smoked Macadamia, Wattleseed Butter 

Course 1.
- sharing style -
Scorched Venison, Horopito Leaf, Lilly Pilly, Wild Greens
Ricotta, Raw & Preserved Vegetables

Course 2.
Tuatua, Macadamia Milk, NZ Spinach, Lemon Myrtle Oil

Course 3.
Poached Squid, Grilled Piko Piko, Koreao Shoots, Salted Shiitake, Smoked Beef Fat, Anchovy Dressing

Course 4.
- sharing style -
Harakeke Wrapped Hapuka, Sea Lettuce, Clam Sauce, Sugar Loaf Cabbage, Fried Onion
Manuka Smoked Lamb rib, Bee Pollen, Wild Fennel & Thyme, Mustard Sprouts

Vegetables & Salad from the Farm

Course 5.
Strawberry Gum Meringue, Milk Ice Cream, Lemongrass Ants, Fennel Honeycomb

Petit Four
Kumara & Beef Fat Caramels
Roasted Karengo Liquorice

Special thanks to our partners: Negociants NZ, Vintners and S.Pellegrino & Acqua Panna.

Please note that the menu may change due to produce availability.

Presented by Viva

Tickets are selling fast extra seats released!


Unfortunately, due to the nature of the event no dietary requirements can be catered for.

Contact details

147 Quay Street
Tickets $200pp including a drink on arrival with canapés and 5 courses with matching wines