Barbequed John Dory with Cloudy Bay clams, charred cos, heirloom tomato and buttercup Photo: supplied
Auckland chef, Scott Denning cut his teeth at Michelin star restaurants in London, including Le Gavroche, The Square and Pied à Terre.
He's just landed the role of head chef at the degustation dining restaurant, The Grove in Auckland, taking over from Ben Bayly
He joins Jesse in our studio and shares a recipe for barbequed John Dory with cloudy bay clams.
