Food & Wine Weekends 2013
Each of our Food and Wine weekends this year got off to a great start with the informal dinner at the Lodge on the Friday night – the atmosphere of a typical house party. Both weekends attracted a mix of both regular and new guests.
On both weekends the weather on the Saturday cleared for a picnic at the Safari Camp, and there was even some blue sky. Many of the guests took time out from their activities to join a relaxed picnic on the banks of the Mohaka.
Martin’s and Al’s menus were delicious, interesting, with some great flavour combinations. There were the immediate hits like Martin’s Grilled Snapper, Pea Ravioli, Kelp Seasoning, Zucchini and Chives and Al’s Lamb Shoulder & Loin with Eggplant Kasundi & Cauliflower.
The challenges this year were Martin’s Cauliflower Risotto, Gaunciale, Duck Liver, Nelson Scallops and Citrus Powder and Al’s Warm Pastrami with Fennel Bulb Slaw. Always one of the fun aspects of the Gala dinner is the unknown menu until you are sitting at the table.
Duncan and Brian nailed it with their wine matches. If I had to choose a favourite I think it would be Mahi Boundary Farm Sauvignon Blanc 2011 and Man o’ War Dreadnought Syrah 2010.
The weekends are confirmed for October 2014 again.
Please see menus below.
Al Brown and Duncan McTavish
Food and Wine Weekend
11-13 October 2013
Gravestone Sauvignon Blanc / Semillon 2012
Tio Point Oysters – Natural & Tempura w/Wasabi
Exiled Pinot Gris 2013
Surf Clam Cocktail w/Ginger, Lime & Seaweed
Valhalla Chardonnay 2012
Seared Octopus & Chorizo Salad w/Whitebean Skordalia
Dreadnought Syrah 2010
Warm Pastrami w/Fennel Bulb Slaw
Warspite Cabernet Franc/Merlot/Malbec 2010
Lamb Shoulder & Loin w/Eggplant Kasundi & Cauliflower
Holystone Dessert Wine Sauvignon/Semillon 2012
Warm Cherry & Almond Tart w/Anglaise
Chocolate Truffles Coffee & Tea
Martin Bosley and Brian Bicknell
Food and Wine Weekend
25-27 October 2013
Whitebait Sandwich, Crayfish Mayonnaise
Venison Tartare, Confit Garlic, Sabayon
Sardine Chips, Horseradish Cream
Pea Panna Cotta, Hazelnuts, Goats Cheese Mousse
2012 Mahi Marlborough Chardonnay
Sourdough Bread, Cultured Butter, Herbed Lake Grassmere Sea Salt
Oyster, Pickled Cucumber, Avocado, Watercress
Roasted Carrots, Asparagus, Vadouvan, Roasted Jerusalem Artichoke, Salmon Caviar, Wild Herbs, 65/65 Egg Yolk
2011 Mahi Boundary Farm Sauvignon Blanc
Cauliflower Risotto, Guanciale, Duck Liver, Nelson Scallops, Citrus Powder
2011 Mahi Ward Farm Pinot Gris
Grilled Fish, Pea Ravioli, Kelp Seasoning, Zucchini, Chives
2010 Mahi Twin Valleys Chardonnay
Slow-Cooked Poronui Venison Casserole, Roasted Bone Marrow, Venison Loin, Beetroot Soubise, Quinoa
2010 Mahi Rive Pinot Noir
Strawberries, Basil Gelée, Strawberry Milk Ice Cream, Lemon Yoghurt Mousse, Balsamic Gastrique, Meringue
Coffee & Tea