Comments 0 | Posted by: Global Administrator,
October 2010, and the 5th year Al Brown and Duncan Forsyth have combined their talents at Poronui for a Food and Wine Weekend. Over the years Al and Duncan and their wives Liz and Helen have become part of the Poronui family.
The menu for the Gala dinner epitomised Al’s simplistic approach to cooking with his passion and respect for local produce and always that element of surprise. I couldn’t think of a better match than the Mount Edward wines. Duncan’s in-depth understanding of soil types combine with his organic methods to produce wonderful Pinot Noir, Riesling, Pinot Gris and Pinot Blanc.
The Artichoke Soup with Shiitake and Truffle, matched with the Pinot Blanc 2009, and served outside around the roaring fire at the Cabana set the scene for the evening. Keep an eye out for Duncan’s Pinot Blanc, its hard to find but well worth the search.
The combination of texture and taste of the Trevally Carpaccio with Fresh Wasabi Custard and the Drumlin Riesling 2009 generated much discussion and many "oohs" and "aahs".
The Crab Cakes with Gribiche proved a crowd favourite matched with the Pinot Gris 2008.
My personal favourite was the Roasted Pork Hock with Cauliflower and Apple Salsa Verde. The hock - juicy and succulent and topped with the crunch of the crackling was for many a new gastronomic experience. Al may well be responsible for pork hock going up in price!
For many of the guests it was the Duck Confit with Lentils and Collard Greens that stole the show. Both the Morrison Vineyard Pinot Noir 2008 & 2009 truly complimented this dish, although everyone had their favourite vintage.
Dessert was a Lemon Panna Cotta – clean and creamy to finish.
Saturday’s warm, sunny weather was a real bonus. While relaxing was a distinct possibility most were drawn to the outdoors. Some chose to explore the property on foot, mountain bikes and horse back. Others took to the rivers to fish, while still more rose to the challenge of the sporting clays, archery and air rifle courses. Some even managed to make time for a massage and facial during the day. The Safari Camp as always proved a popular lunch spot. It was a shorts and tee shirts for picnic lunch.
The opportunity for sika deer stalking was taken early Sunday morning. Finally, following a leisurely breakfast and much discussion on recipes and wines guests began to make their way home, many planning their return trip!
Al has become a true friend of Poronui, not only for the Food and Wine Weekends but also our the Ready for the Wild Challenges. He and Duncan are already confirmed for November 2011 and keep up with other Al Brown events at Poronui by finding us on Facebook, or checking our blog regularly.
Al Brown and Duncan Forsyth
Food and Wine Weekend
Mount Edward Pinot Blanc 2009
Artichoke Soup with Shiitake and Truffle
Mount Edward Drumlin Riesling 2009
Trevally Carpaccio with Fresh Wasabi Custard
Mount Edward Pinot Gris 2008
Crab Cake with Gribiche
Mount Edward Pinot Noir 2008
Roasted Pork Hock with Cauliflower and Apple Salsa Verde
Mount Edward Morrison Vineyard 2008 & 2009
Duck Confit with Lentils and Collard Greens
Lemon Panna Cotta with Passionfruit
Comments 0 | Posted by: Global Administrator,
A truly gastronomic experience. Martin’s menu was exciting and innovative with wonderful flavours. Tim Heath’s knowledge and passion for wine and wine making provided an added bonus to the Gala evening in the wine cellar.
It was hard to tell which course drew the most interest. For some it was the Te Matuku Bay Oysters with the Tapioca and potato cream. These oysters are a must.
For others it was the texture of the 65/65 egg yolk combined with the flavours of the asparagus, wild garlic flowers, scallops, fennel emulsion and salmon caviar. This dish with the Cloudy Bay Te Koko 2007 was indeed a conversation stopper.
I know many guests were totally captivated by the Crispy Free-Range Pork Belly, Kale, Apple, Oyster Gelée, Corn Parfait, Katsuoboshi Butter Emulsion with the Cloudy Bay Chardonnay 2007.
The Ox Tail and Porcini-crusted Tuna took surf and turf to a whole new level. The mushroom sponge caught the diners’ attention and the smooth and fulsome carrot puree drew the flavours together. The Cloudy Bay Pinot Noir 2007 truly complemented this dish.
Image 1 - Asparagus, 65/65 Egg Yolk, Wild Garlic Flowers, Roasted Scallops, Fennel Emulsion, Salmon Caviar
Image 2 - Crispy Free-Range Pork Belly, Kale, Apple, Oyster Gelée, Corn Parfait, Katsuoboshi Butter Emulsion
Image 3 - Slow Braised Ox Tail, Braised Red Cabbage, Mushroom Sponge, Porcini-crusted Tuna, Carrot Puree, Watercress
Photos by kind permission of Patrice Nilsen
The weekend had even more to offer, starting with the informal meet and greet on the Friday evening followed by dinner at the Lodge. Having met and chatted with Martin, his sous chef Amy Gilles and Tim Heath of Cloudy Bay there was an air of anticipation as guests retired for the evening.
Saturday for some was an opportunity to relax, picnic at the Safari Camp and soak up the Poronui atmosphere while others fly-rod in hand took to the rivers. The chance to stalk Sika deer was also a draw card.
Sunday morning over Reti’s famous soda bread scones, free range poached eggs, bacon and black pudding the events of the weekend were recounted and recipes and menus discussed.
The Martin Bosley / Cloudy Bay combination are such a good fit for the Poronui experience.
Martin and Tim are already planning for next year - mark November 2011 in your calendar! Here is the full menu:
Octopus, Aioli, Black Olive Powder
Sardines on Toast, Raisins, Pine Nuts, Burnt Onion
Bone Marrow on Toast, Roasted Cauliflower, Avoado Cream, Hazelnuts
Housemade Bread, Whipped Butter,
Te Matuku Bay Oyster, Tapioca, Potato Cream
Cloudy Bay Te Koko 2007
Asparagus, 65/65 Egg Yolk, Wild Garlic Flowers, Roasted Scallops, Fennel Emulsion, Salmon Caviar
Cloudy Bay Chardonnay 2007
Crispy Free-Range Pork Belly, Kale, Apple,
Oyster Gelée, Corn Parfait, Katsuoboshi Butter Emulsion
Cloudy Bay Pinot Noir 2007
Slow Braised Ox Tail, Braised Red Cabbage, Mushroom Sponge,
Porcini-crusted Tuna, Carrot Puree, Watercress
Cloudy Bay Late Harvest Riesling 2005
Elderflower Gelée, Roasted Rhubarb, Lemon Peel Puree,
Yoghurt Panna Cotta, Grated Almonds