The Wellington hospitality scene goes into
overdrive in the second half of August with ‘Wellington on a Plate’, more than doubling
the offerings of last year’s extremely successful event. For 2010 there is a mind-boggling number of
breakfasts, lunches, dinners, classes, demonstrations and tours being conducted
by a host of cafes, restaurants, bars, with many associated festivals and
celebrations. Wellington
has the country’s best reputation for putting on events, and ‘Wellington on a Plate’ is like the N.Z. Arts
Festival gone wild with gastronomy. We
recommend you visit www.wellingtononaplate.com to see a comprehensive list of
the activities. Regional
Wines is involved in supporting many of the tasting and
dining events, working closely with wineries and eateries. We note two features of ‘Wellington on a Plate’ here. Also a special mention should be made of
‘Beervana’, on Friday 27 and Saturday 28 August, a celebration of brewing,
where Regional Wines & Spirits
has a strong involvement in supporting as well as having an exhibition stand. Our beer specialist Kieran
Haslett-Moore has some comments on Beervana, which can be
seen by clicking here For more, visit
www.beervana.co.nz
An Evening of Organic Fine Dining
and Wine with Commonsense Organics and Vynfields at The Ambeli
Saturday 14 August, 6.00 pm start,
Cost $150.00 pp
Venue: The Ambeli, 18 Majoribanks Street, Mt Victoria,
Wellington
Bookings: With The Ambeli,
Tel: (04) 385-7577
“We are what we eat” has taken on greater meaning nowadays as we become
far more discerning about the food we eat and the wine we drink. The sustainability of the environment is
recognized as one of the prime tenets to respect in the growing and making of
our consumable produce. Organic and
biodynamic growing regimes, respect for animals and our Earth leads to good
provenance, which in turn allows ethics and morality to be abided by. With this in mind, it is with pleasure that
The Ambeli in conjunction with Commonsense Organics and Vynfields, offer an
evening of Organic Fine Dining. Here is
the menu and wine list:
Framed sustainable hapuka with
fennel puree and tapenade
(or if hapuka unavailable – Organic
free-range chicken wrapped in proscuitto with carrot puree)
Vynfields Riesling Dry 2009
Walnut and gorgonzola ravioli with
honeyed walnuts, sage and burned butter
Vynfields ‘Classic’ Riesling 2009
Mariano’s free-range fresh chorizo,
butterbeans and pepperonata
Vynfields ‘Pêche de Noire’ 2009
Leeland lamb-shoulder rack with
mid-winter slaw
(or as a lamb alternative –
Buckwheat galette of slow-cooked duck, spiced tamarillo relish and calvolo
nero)
Vynfields ‘Estate’ Pinot Noir 2008
and Vynfields ‘Reserve’ Pinot Noir 2007
A selection of cheeses
Vynfields ‘Mad Rooster’ 2009
A trio of seasonal sorbets
Portuguese honey tart with poached
pears and praline ice cream
Vynfields ‘Classic’ Riesling 2008