Delicious duck dish at Malo

Malo Restaurant's F.A.W.C! by 5 dish Duck Breast with Craggy Range Syrah

June heralds the beginning of winter but that's no reason to stay indoors, because Winter F.A.W.C! is back and, along with it, F.A.W.C! by 5.

From this Friday until July 9 you can dine your way around Hawke's Bay with spectacular deals from some of the region's top restaurants, cafes and bars.

FAWC! by 5 is all about food, wine and excellent value for money with menu selections in $5 offerings.

So grab some friends and make a date to enjoy some delicious food, wine and beer at one of the participating venues.

I will be previewing some of the meals so you know what you have to look forward to.

Malo Restaurant, 4 Te Aute Rd, Havelock North 4130
Duck Breast with Craggy Range Syrah - lunch only

There's a new kid on the block in Havelock North and they sure know how to serve up some fine dining.

Malo Restaurant in Porter's Hotel offers "a fresh approach to the Hawke's Bay food and wine scene".

Restaurant manager John Logan said they were excited to be involved with Winter F.A.W.C! and F.A.W.C! by 5.

"Having only opened last year it's the first of many F.A.W.C! series for us and we are delighted to join a great line-up of Hawke's Bay restaurants taking part in the series. Our F.A.W.C! by 5 dish is the essence of the wonderful flavours, great service and ambience we offer at Malo."

Dining at Malo is a wonderful experience from the moment you walk through the door. Greeted by friendly staff, we were shown to our table, water was poured and then we waited in anticipation for our duck.

I love duck so I was really looking forward to it.

I like the way the food is delivered to tables all at once, even if that means two people taking it out. The staff seem to glide around, quietly going about their business.

The meal arrived and it looked superb. I ate it in with my eyes savouring the look of it before I picked up my cutlery.

The szechuan glazed duck breast, with master stock artichokes. choy sum, XO, and shitake and was served with a delicious glass of Craggy Range Syrah.

The duck was tender, juicy and pink with a crispy skin. Amazing. The flavours of the master stock and textures of the vegetable made this meal something really special. We also ordered a side of agri potatoes - crunchy and crisp on the outside with a deliciously soft centre - beautiful.

Malo head chef Jackson Smith said he wanted to create something different for the restaurant's first F.A.W.C! by 5 dish.

"I decided to use duck with European ingreduents and it came together really well," Mr Smith said.

"I love cooking with duck, especially in winter - it's a nice warming number."

Mr Smith thinks Winter F.A.W.C! is good for the region.

"It promotes Hawke's Bay and loads of people come to events and to eat from out of town."

Asked what the best way to cook duck was, he said "the best way is old school".

"Don't mess around with it. Make sure it's at room temperature and then cook 80 per cent of the time skin side and 20 per cent on the other side. This allows the heat to travel through and you should get a nice even cook.

"Rest it skin side up for three to four minutes. Duck doesn't need as long as red meat."

He said duck was a popular choice but people still went for the classic Hawke's Bay steak and pork.

"However, our raw fish and hot buns from the bar menu is proving very popular."

Don't miss out on this spectaculat dish.

Book on 877 2009.