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.
- Seared Venison Back Strap Recipe From Al Brown
- 20 Years Ago at Poronui
- Poronui recipe series: Slow-Cooked Beef Cheeks
- Epic Fly Rods – The Spirit Of Craftsmanship
- Bamboo Redo – Bamboo Fly Rods
- Poronui Passage 2020: Before and after the main event
- What’s The Best Rod To Use For Fishing In New Zealand?
- Christmas at Poronui
- Steven Paterson – Chef Interview
- Poronui Trumps Weather on Wedding Day
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