As promised, fellow gastronomes, more culinary highlights from this July trip when we hosted 10 incentive buyers from the US and Canada....
Day three had us arrive into Queenstown, where cloud and snow (it is winter after all!) saw us postpone our Milford flight and head for the Kawarau Bungy Centre. Of course your fearless correspondent stepped up to the plate to "take one for the team" and blaze a trail for the Bungy virgins...
An impressive 50% of our guests took up the challenge and even more impressively there was a 0% "baulk" rate.
Of course near death experiences tend to stimulate atavistic urges but lacking the appropriate facilities we had to settle for eating rather than sating other pressing urges...
Henry Van Asch, in addition to running the Bungy operation, also owns and operates the Winehouse & Kitchen, a lovely restored farmhouse adjacent to and overlooking the bungy bridge. Henry, as is his wont, has established a very talented team around him, and gave us a very memorable experience.
There is a very tempting a la carte menu, but take my advice, choose the platters. Themed for wine varieties there are three to choose from - Sauvignon Blanc, Chardonnay and Pinot Noir. We of course chose all three. All were fabulous but I have to say, given the wintry day, the Pinot Platter with its Confit Lamb Shoulder on paparadelle, Seared Lamb Shank Terrine and Sweet Briar Merino Lamb Pie (with swede and mint jelly) was the standout. Washed down with some wonderful Van Asch pinot, our North American friends were left well-satisfied.
1 comments:
You jumped off there like a pro although I note that you were wearing dark trousers which I imagine was carefully planned?
That food sounds stupendous and reminds me that it is nearly time for lunch. I don't think a cheese and tomato sandwich will cut it now though. Maybe peanut butter and mango chutney...
Puerile question I know but I have to ask. Did the Merino lamb pie have any wool in it? Oh my sides are splitting.
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