This is halibut which was poached in a white wine (Niersteiner Spatlese, late harvest) and terragon leaves served on a strip of fresh corn. The sauce was made with roasted tomatoes, onion, herbes de provence, peppers, kiwi, veg. broth, white wine, honey, to a reduction then sieved, split, adding 35% cream for the two-tone. Diamond cut potato with sesame seeds and a kiwi relish, this dish later had a swoosh of lime oil and topped with fresh thyme.