Croc 'wow' factor a dinner winner

Crikey mate, here's a chance to mix it with Crocodile Hunter Steve Irwin in a win-win situation.
The crocodile comes looking innocent, slow-cooked and served on a plate - and is guaranteed to make you smile.
Despite misgivings about eating something that eats us, I found the crocodile the highlight of the Monteith's Wild Food Challenge menu at Coyote on The Strand.
The lean, white meat, in a roulade wrapped in bacon, was tender and with a slightly sweet taste, no doubt from the honey used in the bacon smoking.
Chef Peter Turner, who has returned to his hometown after several years in Auckland, says he and his staff came up with the dishes four months ago, the basic idea being to celebrate the restaurant's position facing the sea.
The crocodile is imported from a farm in Cape York, Australia, and was chosen for its "wow" factor.
Coyote boss Andy Ruzich has constructed a large papier mache croc for the front window as part of the push to be a wild-food winner.
Having thought I would prefer the koura dish, I found it slightly disappointing, possibly because the kina jus was a new and unusual taste for me and possibly one that takes a while to acquire.
It certainly overwhelmed every other flavour, including the fish stock used in the risotto.
However, what better way to eat wild food than with your hands (finger bowls provided)?
The koura, although small, are generous in numbers and easy to peel, while the potato bread adds another nice Kiwi detail to the meal.