• 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



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To discriminating anglers, Poronui is an historic fly fishing lodge where they go fishing for superb NZ brown and rainbow trout in pristine waters.

To sportsmen, Poronui is a supreme hunting lodge where they can hunt majestic deer in a hauntingly beautiful landscape. To others, Poronui is the ultimate luxury wilderness retreat, a place where they can relax or explore 16,000 acres of timeless wilderness.

To match the premier quality of the outdoor experience, Poronui offers three supremely comfortable accommodation options: the legendary Poronui fishing lodge, luxury camping down by the Mohaka river at Safari Camp or stately Blake House - the choice of celebrities, captains of industry and royalty.

Whether your passion is New Zealand fly fishing, hunting or hiking, our guests talk of the magic of Poronui – the breathtaking location, the genuine Kiwi warmth, and the camaraderie they share with guides and fellow adventurers.

Come and experience the legend of Poronui.

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