Labour Weekend, 2016
We rounded off our 2016 Food and Wine Series at the weekend with Martin Bosley and Brian Bicknell of Mahi Winery. It was truly a celebration of New Zealand’s finest produce from start to finish.
Many thanks to Martin and Brian for yet again helping make the weekend a terrific success, educational and lots of fun.
Martin as always threw in a wild card to test the diners. For some, the sea urchin with the Chawan Mushi, and Kimchi was a triumph and they enjoyed the textures and the saltiness of the sea urchin. While for others it was a case of very nice but not for me!
Brian admitted that this dish posed a challenge for him in terms of choosing a wine. The crisp finish of the Alias Sauvignon Blanc was perfect.
It was very hard to choose a favourite dish but certainly the roast octopus with the crispy whitebait served with XO sauce certainly caught lots of people’s attention. The chardonnay balanced the richness of this dish.
Check out the menu and wine match below. It was certainly a weekend for foodies and wine lovers.
Martin’s quote of the weekend ‘You nailed it” needed a bit of translation for one of Poronui’s chefs Francoise. You may need to ask the team!
Lots of ideas were tossed around for next year. Watch this space!
Thanks again to all our guests who supported us for the weekend.
Eve
- Seared Venison Back Strap Recipe From Al Brown
- New Zealand Autumn/Fall Fly Fishing
- Epic Fly Rods – The Spirit Of Craftsmanship
- Poronui Lodge Lauded In International Travel Awards
- Ben Hall Retires
- Huka Honey Hive’s Winter Team Retreat
- Al Brown And Mount Edward Food & Wine Weekend
- Hunting Season Off To A Great Start, March 2010
- The Red Hut, Nov 2009
- Poronui | The story
Want to ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out about available dates? We would love to hear from you!
Simply fill in your name and contact email address with a short message and we will get back to you.
