Food & Wine Weekend - Martin Bosley
25-27 October $1,995 per couple incl GST
Martin Bosley of Martin Bosley's, Royal Port Nicholson Yacht Club, & Brian Bicknell, Mahi Winery, Marlborough
Join this acclaimed chef and owner of Martin Bosley's, who will present a gala degustation dinner in our atmospheric underground wine cellar. Martin is one of New Zealand’s most awarded chefs and is constantly innovating his masterful and internationally acclaimed style.
After the resounding success of our 2012 event, Martin will be joined again in 2013 by Brian Bicknell, wine maker and owner of Mahi Winery, who will match each course with a wine from his range and explain his choices during the dinner.
>> Read the menu from the 2012 event here.
The Saturday night dining experience is always held in our wine cellar. Brian will share his expertise with you throughout the meal and Martin will join the table when he is finished in the kitchen.
NZ$1,995 per couple, including GST, provides two nights accommodation, all meals including the dinner Friday night, the Gala Degustation Dinner Saturday night with matched wines, country breakfast each morning and picnic lunch on Saturday.
These events always sell out quickly, so don’t delay, call Eve or Claire on +07 384 2080 or email firstname.lastname@example.org
Martin Bosley – Martin Bosley's, upstairs at Royal Port Nicholson Yacht Club, Wellington
A Head Chef at age 20, Martin Bosley quickly established a reputation as an innovative chef at Grain of Salt and Brasserie Flipp, winning the ‘Best Restaurant in New Zealand Award’. More recently, Martin’s cookbook won Best Chef Book at the World Gourmand Awards, he makes monthly TV appearances on TVNZ's 'Good Morning Show', runs the Wellington City Market, a weekly farmers’ market that sees over 3,000 people visit every Sunday, writes a monthly column for Air New Zealand's in-flight magazine Kia Ora, and his first book has now sold out after critical acclaim.
His current restaurant upstairs at Royal Port Nicholson Yacht Club has won numerous accolades, including:
2012 CUISINE named Martin Bosley’s - Best Specialty Restaurant.
2010 CUISINE RESTAURANT OF THE YEAR - BEST SMART DINING (RUNNER-UP)
2009 WELLINGTONISTA WELLINGTONIAN OF THE YEAR
2007 SUPREME WINNER CUISINE MAGAZINE RESTAURANT OF THE YEAR
2007 CUISINE RESTAURANT OF THE YEAR WINNER - FINE DINING
2006 and 2007 SUPREME WINNER MONTANA WOW EDIBLE ARTS
Brian Bicknell, Mahi Winery
Brian Bicknell's botany degree took on a whole new dimension when he started working weekends at an Auckland wine store. Drinking wine and learning about it became a passion and from then on his university projects revolved around grapes.
Twenty years on, Brian is now the owner and winemaker at Mahi Wine in Marlborough and he is as curious, enthusiastic and experimental as ever. Mahi means “our work, our craft” in Maori and Brian focuses on single estate wines, as well as a Marlborough range, made very much as nature intended. “The style of winemaking is very hands-off. I want the vineyards to speak for themselves and produce wines with real palate satisfaction rather than fruit-bombs.”
When Brian isn’t in the vineyard or winery he travels the world meeting distributors, sommeliers and chefs. He has also caught the eye of wine writers such as Steven Spurrier in Decanter: “Brian Bicknell, who was behind the early success of Seresin, is now making truly remarkable Pinot, Sauvignon and Chardonnay from his own Mahi winery. This [Marlborough Pinot Noir] has dense, pure and expressive vineyard fruit, magnificent balance and length – a new benchmark for NZ Pinot Noir.”