Uzair Khan

These beauties from @oceanspeared Getting ready for dry aging. Photo taken by our Sous Chef and Photographer @chef_ok_please

Proof that quick trips make the best memories 📍St. Arnaud

All the prayers I pressed into the sky, answered in this person of mine ♥️✨

Aoteroa on film Shot on Nikon FM10 Film by @lazyfilmlab #NewZealand #topofthesouthnz #Nikon #35mm #StayBrokeShootFilm

Focus set to infinity

Wanted to take a moment to express my heartfelt gratitude to each and every one of my team. The hard work, passion and dedication you bring to the kitchen at @harvestrestaurantmarlborough every day are truly inspiring. It’s no small feat to consistently deliver the exceptional quality and creativity that our guests have come to expect, and you all do it with such skill and commitment. The teamwork, the long hours, the attention to detail – none of it goes unnoticed. Every dish that leaves our kitchen is a testament to your expertise and your care, and I’m proud to work alongside such a talented and dedicated group of people. You make every service feel seamless, and it’s your collective effort that sets Harvest apart. I’m especially grateful for the positive energy and camaraderie in our kitchen. It’s clear that this team works as one, supporting each other through the challenges of every service. Your resilience, professionalism and passion make all the difference and it’s an honor to be part of this team. Thank you for everything you do. Your work doesn’t just feed our guests – it creates experiences, builds memories, and elevates the reputation of Harvest. I’m so grateful to have such a wonderful team by my side.

Sunset greetings from my newest adventure. 🌄

Chicken à la Pangari 🥭 Curated by Chef Uzair Khan This recipe is a celebration of local heritage and rich flavors, thoughtfully crafted by Chef Uzair Khan using the finest Alphonso mango pulp from The Mango People. Using locally sourced, fresh ingredients and traditional marination techniques, Chef Uzair Khan blends smoky spices with the natural sweetness of the mango pulp to create a tender, juicy chicken dish that’s both vibrant and comforting. Ingredients Chicken & Marinade: •Whole chicken (1 to 1.2 kg, with skin) •250 g Alphonso mango pulp from The Mango People •75 g red chili paste •50 g chopped coriander root •60 ml fresh lemon juice •Salt and freshly ground pepper Mango Salsa: •100 g finely chopped onion •100 g finely chopped capsicum •50 g finely chopped green chilies •50 g Alphonso mango pulp from The Mango People •30 ml fresh lemon juice •50 g freshly chopped coriander •2–3 tbsp reserved marinade •Salt and freshly ground pepper Method •Create the marinade by mixing mango pulp, red chili paste, coriander root, lemon juice, salt, and pepper. •Gently rub the marinade under the chicken’s skin and over the surface. Chill for 2 hours, reserving some marinade for basting and salsa. •Grill the chicken slowly, turning often and basting with reserved marinade, until juicy and lightly charred (internal temp ~75°C). •Toss the salsa ingredients together, seasoning to balance the natural sweetness and spice. •Serve carved chicken topped generously with fresh mango salsa. #recipe #themangopeople #mango

Wonderful times at Pangari with the @themangopeopleofficial Grateful for the memories and excited to share something special soon! Stay tuned 🥭♥️

Found my person. And our cat.