Why This London Pastry Chef Left Michelin-Starred Kitchens for NZ Farmers' Markets | StoryBites

Do you remember when you were younger, and every experience felt like a first? Where did that magic go?

From pure chocolate sculptures of cherries, tree trunks and magic mushrooms to carrot cake soil and kumara and sage leaves to reflect our Autumnal energy, this high tea isn’t your average high tea.

Julie Han of @tablebloomnz brought Ōtautahi a glimpse of that wonder and awe a few weeks ago when her team collaborated with Nel Vicencio of @mindyourtemper and Simon Suffolk of @ilexbotanicgardens to put on this Edible Garden in quite possibly the best venue in the heart of the Botanic Gardens.

We are super excited to be releasing this new documentary highlighting Julie, not just as the highly acclaimed pastry chef this city knows her as, but the incredible human who by all accounts has overcome hell or high water in the pursuit of being of service to others.

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Learn more about Julie: https://www.tablebloom.co.nz/