1 Sarah Tuck, Editor
age Restaurant, Paroa Bay: While in Northland making this issue (see page 42), we dined at Sage, where the carefully curated menu had us swooning. We got underway with fabulous Tunisian-inspired Lamb Ribs, followed by the Ricotta Croquettes with Greens, Twice-cooked Cambridge Duck with Braised Fennel and 12-hour Slow-braised Lamb Neck. It was lucky
