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:

Degustation Menu

Canapés
Pelorus Rosé
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,

Amuse Bouche
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

Cheese
Dessert

Cloudy Bay Late Harvest Riesling 2005
Elderflower Gelée, Roasted Rhubarb, Lemon Peel Puree,
Yoghurt Panna Cotta, Grated Almonds