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@return_restaurant Michelin Star Chef ••• NZ Born and Raised Chopped CBS and NBC NY Glorified Dishwasher
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Recent posts
Had an incredible experience with @andyhearnden and @floodywastaken filming an episode for Andy’s youtube channel. It’s incredible to see the roads change for the professional chef. What Andy has done and continues to do is something i found profoundly inspiring. Andy has run his platforms with the intentions, vision and dedication i recognize in most talented chef/ restauranteurs. When they open restaurants. The crazy thing is the end goal is exactly the same keep the guests happy! Please go and watch this episode it was so fun and it really comes through. Like and subscribe his channel if you don’t already. @mrnigelng maybe review the out come lol i’m already a dad i’m trying to become an uncle. (shiiit im an uncle already also.)
so grateful for this opportunity and proud as fuck to call Andy a mate.
Very inspired to get my ass creating more content! grateful for all the day one followers here on the gram. As well as the new ones recently! if there’s anything you’d like to see me cooking or have any general cooking questions let me know in the comments the weekend is coming.
#PMA #dowhatyouloveordontdoit #Letsgoooo #food #cooking #chef #cook #algorithm #iykyk #nocap #foodphotos #hashtags #ifmattcancooksocanyou #thebookofmatthew
14 May 2024
Fiordland tahr | leg | fillet | swede
10 Nov 2026
Lamb fat caramel I sheep's milk
08 Nov 2026
Pork rillette | short bread | jam
04 Nov 2026
Forager × Return: Winemaker’s Evening
Fermented on a limestone hillside in North Canterbury served on Ponsonby Road.
Last night Dom Maxwell brought Forager to Return, with each wine matched to Matt Lambert’s menu.
Isolated Hill is a high-density Pinot Noir planting at around 210 m in inland Waiau, about 40 km from its nearest vineyard neighbour. The vines sit on ancient Amuri limestone, and the roots work down through fissures in the rock for water. The limestone and cool nights at elevation give the range its mineral line, length and freshness.
The winemaking starts in the vineyard. Fruit is crushed on the hillside and fermented outdoors in an open vessel, using only the site’s own wild yeasts and no temperature control. It stays on skins for close to a month, with the cap wetted by hand. That cooler, more variable ferment builds fine tannins that integrate early. Élevage is in French oak, and the wines are bottled unfined and unfiltered.
The line-up:
Little Forager Riesling 2026: ‘fish and chips’
Forager Chardonnay 2025: Ora King salmon, pear, watercress, yoghurt
Forager Pinot Noir 2022: mushroom, sourdough pork rillette, shortbread, jam
Forager ‘Kokowai Vineyard’ Pinot Noir 2024: Fiordland tahr, leg, fillet, swede
Forager Pinot Noir 2017 & 2019: carrot cake, cheesecake, espresso, chai
Thank you to Dom, and to Matt, Barbara, Jim, and the entire Return team.
04 Nov 2026
A little taste of New Zealand to finish: crunchy hokey pokey, a salty Marmite & brown butter caramel, classic French nougat and a rich peanut butter fudge.
Our Petit Fours.
03 Nov 2026
Highland tahr I swede, kale I kaffir lime
02 Nov 2026
Ora king salmon I pear I watercress I spiced yoghurt
29 Oct 2026
Pretty well settled into our spot here on Ponsonby Road.
We look forward to inviting new guests in, and having old friends return 😎
27 Oct 2026
King fish crudo I white asparagus
23 Oct 2026
@pearlvealnz | asparagus | eggplant | bordelaise I like it a lot. good times. @return_restaurant 📸 @jeromewarburton #nokiwijokes #flavor #spring #🤙
22 Oct 2026
Asparagus going with our @pearlvealnz dish on the current a la carte menu @return_restaurant . For kiwis that means order what you want to eat 🤣. 📸 @jeromewarburton #acoolhashtag
21 Oct 2026
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