Hāngi Kumara Ice Cream with Yorkshire Pudding & Macadamia Brittle

The Duke of Marlborough Hotel, Russell

This dessert is a playful celebration of Northland ingredients and the Duke’s culinary story. At its heart is silky hāngi roasted Dargaville kūmara ice cream, made in-house to capture the earthy sweetness and natural creaminess of this prized local root. The ice cream is paired with crisp Yorkshire pudding, a nod to the Duchess and the Duke’s heritage, bringing a light, airy contrast to the dish.

Handpicked watercress adds freshness and a subtle peppery note, while Northland macadamia brittle introduces a crunchy, nutty caramelised element that complements the creamy and fluffy textures. To add an extra layer of playfulness, we include delicate fried kūmara chips, echoing the ice cream’s sweet, earthy depth in a crisp form.

Every element has been thoughtfully sourced and crafted: the kūmara from Dargaville, macadamias from Northland, and herbs from the Duke’s gardens, ensuring a true taste of the region. The dish celebrates sustainability, creativity, and the connection between land and plate, balancing sweetness, texture, and subtle savoury notes.

Paired with Marsden Late Harvest Muscat, the dessert reaches its full expression. The wine’s honeyed, floral richness and balanced acidity lift the ice cream and brittle, while complementing the Yorkshire pudding’s gentle savouriness. Each bite, together with the wine, creates a layered, harmonious experience a modern, playful tribute to tradition, locality, and the Duke’s story.

DETAILS:
Dates: 01st – 31st October
Time: 12pm – 3pm (Lunch) & 5pm to late (Dinner)
Cost: $20 (For the pairing)

BOOKINGS:
Phone: 09 403 7829
Email: restaurant@theduke.co.nz

Website: Duke of Marlborough Hotel

VENUE:
Duke of Marlborough Hotel
33 The Strand, Russell, Bay of Islands