Dish

ATLAS

Wellington

We need to talk about garlic. Specifically, the black garlic, plum, coconut and bitter chocolate dessert that Atlas executive chef James Pask has just placed in front of me. Not only is it one of the tastiest things I’ve ever eaten, it should also be filed under ‘most creative use of garlic’.

“It’s the unexpected element of the dessert that surprises customers,” says James with delicious understatement. “But that’s what we’re here to do

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