We are roaring through 2011, gearing up for Visa Wellington on a Plate, World of Wearable Arts, and not to forget Rugby World Cup,
the jury is out on how that will be for us. The plan as always, is to be ready for anything!
Wellington on a Plate 2011, sees us teaming up with Nga Waka Wines from Martinborough.
Roger Parkinson who was the first wine maker to visit us as we opened and found our feet with the direction and scope of the Floriditas Wine list.
Nga Waka Home Block Chardonnay, was a fine introduction to Roger and his wines.
2009 Sauvignon Blanc,
2009 Pinot Noir,
Green split pea & roasted fennel seed spread, Thyme roasted balsamic baby beetroot & grilled flatbread
Grilled haloumi, green olive & lemon salad with grilled flatbread
Grilled thyme marinated chicken, white bean puree, radicchio & mint salad
Tuatua’s steamed with saffron, herbs & fennel
with garlic rubbed whole wheat sourdough bread
Madagascar Milk & Dark Ghana chocolate, hazelnut torte, orange toffee sauce & Cointreau crème
Coconut & lime tart with coconut sorbet & brown sugar tamarillos
Choice of two courses and a glass of wine
CHOICE OF 2 GLASSES OF NGA WAKA VINEYARD WINE
$70 per head
Pork & chicken terrine, apple cider vinegar pickled onion & grilled ciabatta bread
Rocket & walnut pesto, smashed green olives & Pea tendrils & parmesan linguine
Char-grilled aged black angus sirloin, cavalo nero & rosemary roast potatoes
Crumbed Ecco pork chop,
warm red & green cabbage slaw,& baked vincotto apples
Dark Ghana chocolate mousse cake, Pedro Ximenez raisins,
Crème fraiche & sherry glaze
Baked Vanilla ricotta, caramel pears & gingerbread crumbs
James wanted to call it the F Burger, but derision was our response to that idea.
Our burger offering for lunch is a Warm buttermilk bun,thyme & parmesan crumbed chicken,crunchy iceberg lettuce and lashings of chimichurri,
a wickedly good Argentinian green sauce, with parsley, coriander, cumin, green chilli, smoked paprika, lime juice and red wine vinegar.
There is also a burger & Tuatara Pilsner beer option
For some years now we have had people through the bakery as part of Zest Food Tours. One thing that has struck me about these passionate cooks is their total fear of pastry.
I mentioned this in passing to Catherine,owner of Zest and the hands on course was born. it sold out in about 30minutes with Cath texting to say we had 25plus on the waiting list.
Thought we would fill the classes its hands on and only 6 in each but was surprised at the speed and interest generated. We now have 40 on the waiting list and need a larger venue!
BRACADALE FARM; Walnuts & Hazelnuts
COPIA: Extra virgin olive oil, Martinborough
COQ AU VIN; Free range chicken
FLORIDITAS BAKERY; Whole wheat sourdough, flat breads, buttermilk burger buns
HARRINGTONS; Ecco pork
MELA; Apple cider vinegar
NGA WAKA VINEYARDS
OTAKI FORKS LIMES; Limes
TUATARA BREWRIES, Plisner
WHITTAKERS, Madagascar Milk & Dark Ghana Chocolate
YELLOW BRICK ROAD, Tuatua
ZANY ZEUS; Haloumi, crème frachie, mascarpone, ricotta
Hold on to your hats its all go.