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For worthy eating and drinking experiences around Wellington, NZ (and the greater region) – you can also catch Heather over at KNOW Wellington's Word on the Street Blog or hosting Zest Food Tours around the city…

Archive for the category “Events”

#wellyonaplate best of the rest 2016

A few others that stood out in addition to the ones I published last week.

Being places you shouldn’t forget for general food and drink experiences:

  • Apache – all of their food is fresh, light and flavourful (this their Bang to Death chicken burger with kumara bim bim)

Apache bang bang cix2

  • Bangalore Polo Club – always a great place for a drink with dramatic decor and peanut floor polishing (this their Churchill Toast cocktail – very good flavours, and visually appealing)

Bangalore Churchills Toast

  • Capitol – again always fresh, tasty and often with a wee twist, especially brunches (this their Cavolo nero and ricotta ravioli with burnt butter and sage – best crispy sage I think I’ve ever had)

Capitol ravioli

  • Charley Noble – even if a bit noisy at times for dining, their bar is a delicious stop with excellent service (this their mocktail with ginger and vinegar – surprisingly very moorish. Vinegar just might be an ingredient we see more of)

CN mocktail.jpg

  • Portlander – don’t be fooled by the steak theme, the small plates and desserts out of kitchen are often very memorable (this their ox cheek donut with beetroot and jerk salsa, and their chilli basil panacotta with tomato vanilla syrup)

Portlander ox cheek donut

Portlander basil chili panacotta.jpg

 

  • Sterling – new kid on the Terrace from the Egmont Street Eatery folks, with the same high standards and a wood-fired oven (excellent pork belly, and wood-fired roast pear tart with coconut sorbet)

Sterling wood roast pear coconut

  • 1815 at Wellesley – sometimes sliding under the radar, but turning out interesting fare (this the crispy pig ears with mushrooms three ways)

Wellesley cripsy pigs ears.jpg

As I’ve said before, we’re pretty darned lucky in Wellington with the quality and profusion of eating and drinking opportunities.

Thanks Welly on a Plate for bringing more of them to the fore.

 

#wellyonaplate 2016 first stand-outs

Ten days in.

Best burgers:

  • Egmont Street Eatery’s Sichuan two-tooth – an excellent mix of flavours and textures, very appealing visually, and interesting crispy tentacle side.

ESE two tooth sichuan

  • Artisan’s Longbush ‘spam’ burger- delicious house spam, tender marshmallowy crumbed brain, and superb house apple and pineapple salsa. Excellent fries too, although we didn’t detect any of the advertised chilli butter on them.

Artisan longbush spam brains2

  • Louis Sergeant’s Le Canard du Roy – rich confit duck and crispy greens in the perfect brioche bun (many of the brioche buns are falling between a smidge and a lot short in my view this year) and superb duck fat fries.

LS Le Canard Du Roy

Best DINE dishes:

  • Larder’s Elk with celeriac, smoked onion puree and greens – tender, lovely textures and colours, executed exceptionally well.

Larder elk

  • Glasshouse’s Pork shoulder apple crumble with custard and blue cheese gelato – the best element of surprise to date (mains looking like desserts and vice versa), with excellent flavours and textures. Followed by the equally good peanut butter and jelly sandwich.

Glasshouse pork custard

  • Egmont Street’s Sunset blue, baked feijoa and house gingerbread – simple but very effective flavours and textures.

ESE gingerbread blue baked feijoa

  • Gelissimo’s Five flavours of fun – the roast chicken dinner flight tasted just like roast chicken, carrots, peas, beetroot (unforuntately!) and hokey dessert. Watch out for a new nut flight this week.

Gelis roast dinner

Best cocktails:

  • St John’s Elitist martini v2 – superb champagne popsicle, lovely flavours in the drink, and a bit of theatre.

St Johns Elitist Martini4

  • CGR’s BGR – a clever take on the burger and beer competition. A warming mulled beer with a delicious head (can I say that in public?), and a sweet side elevated to outstanding by the addition of mature Moore Wilson Linkwater cheddar.

BGR at CGR

  • Burger Liquor’s Smooth sailer – a classy soda with excellent Zany Zeus cream and baby ice cream sammie.

Burger Liquor smooth sailor

And the header pic – one of The Library’s sweet slider surprises. Also definitely worth a visit.

Bring on the next seven days!

WOAP 2016…

I’m not usually this quiet for this long huh?

I’ve been salivating over the Wellington on a Plate (WOAP) programme for 2016, trying to shortlist what I most want to try.

And trotting round all the new bars in the city (a post on those next week for you).

So to WOAP, here are my observations:

Ram shop burger

The Ramen Shop noodle burger, 2015

More interesting burgers this year, with quite a few new players to the game. Some of the ingredients that popped out at me:

  • yorkshire pudding bun (Furnace, Trentham)
  • Creole spiced meat and crispy grits (Coco at the Roxy)
  • house-made cashew bun (Apache)
  • lasagne toppers as buns (Scopa)
  • monkey gland sauce (Butcher and Brewer, Petone)
  • ghost chilli cheese (Hideaway)
  • kangaroo in a wattle bun (The Larder)
  • foraged seaweed (The Ramen Shop)
  • grilled lambs liver (WBC)
  • turkey breasts as buns in a turducken (Five Boroughs)
  • eel (Kelburn Pub)
  • soft shell crab (Coene’s Provisions, The Olde Bailey, the Crusty Crab food truck)
  • pork belly with octopus (Zibibbo)
  • beetroot in EVERYTHING!
Concrete cocktail

My favourite cocktail last year – Concrete (bacon and maple)

More cocktail players, with a variety of entree/main/dessert tapas:

  • 10th Year Delight – rum, lemon, eggs and sauerkraut with the remains of a rueben on the side (Hawthorn)
  • Shogun – Japanese whisky, plum brandy, sake and mirin (phew!) with local sashimi (WBC)
  • the Elitist Martini V2.0 – citrus martini with liquid nitrogen-charged champagne popsicle (St Johns Bar)
  • BGR – salted caramel rum with orange juice, spices, red wine and cardamon spice foam, with a dessert burger of macarons, Wellington Chocolate Factory patty and aged cheddar (CGR Merchant)
  • A Regional Tale – bourbon with dessert wine and chocolate bitters, limoncello, thyme liquer and champers, accompanied by bone marrow fudge, oxtail and almonds (Matterhorn)
  • you need to like grapefruit (beware those on some types of medications!)
  • a whole section of mocktails, some just tame versions of the above, some totally separate concoctions.
Portlander WOAP licorice

Portlander’s liquorice cheesecake, 2015

Changes to the DINE menus so that restaurants can offer a festival dish on its own at lunch-time (i.e. don’t need to have 2 or 3 courses, and will be able to dine quicker), with many offering different lunch and dinner options:

  • the theme this year is ‘element of surprise’
  • again, many new players to the game
  • some super-cheap options – $15 dish and beverage at The Kanteen (NZ Post House) and Southern Cross
  • a good few unique Gelissimo gelato flavours at various restaurants – American pale ale gelato (Backbencher), blue cheese gelato with a pork main (Glasshouse Rydges Thorndon), rose petal (One 80 Copthorne Oriental)
  • and a good bit of craft beer flavouring – Panhead Blacktop Oat Stout cheesecake (Backbencher), Garage Project Aro Noir stout gravy (Bethel Woods), Tuatara Dubbel-braised beef short rib, and Panhead Canhead Hardtail Henry Oaked Stout ice cream (Little Beer Quarter) and more
  • also a bit of vegan – seitan ‘steak’ (Bin 44), jackfruit with beans, kumara and pickled snap peas (Little Beer Quarter), walnut and mushroom meatballs with beetroot noodles and coconut bacon (Southern Cross), tamarillo tarte tatin with feta panna cotta, onion marmalade, rosemary and chocolate dirt (Glasshouse, Rydges Thorndon) and more
  • and the most unusual menu in entirety – free range crispy pigs ears wth black garlic and mushrooms three ways, free range pork brawn dumplings, and Wellington Chocolate Factory cacao and pig’s blood mousse with sweet pickled walnuts, praline and pear (Wellesley) – crikey!

I’m sure that’s enough to well whet your appetites. Bring it on!

 

Wellington Food Show giveaway

It’s that time of year again folks.

The Wellington Food Show is returning to Westpac Stadium from 20-22 May 2016, with the latest and greatest from Wellington and around the country. Over 100 exhibitors, 14 live cooking demonstrations over three days, countless new ideas, and new products to add to your shopping lists – what more could you ask for? (and I guarantee you’ll come away with a full tummy too).

The Wellington Food Show have kindly donated  a gourmet prize pack valued at $140 to give away, so you can attend and be inspired. The prize includes 1 x double pass to the show, and a goodie bag of exhibitor products as below. The tickets will be made available at the door for the lucky winner, and the goodie bag shipped to you.

WtgFoodShowHamper

To enter, simply email your name, street delivery address (where best to send that goodie bag should you be the lucky winner!), and contact phone number to heatherc@hcnutrition.co.nz, with ‘Wellington Food Show’ in the title, by 5pm Tuesday 17 May. The winner will be selected at random and notified by email on Tuesday evening 17 May. I will also post the winner’s name in the comments section below so you can check back to see who won.

Conditions of entry:

  • Open to NZ citizens only.
  • One entry per person.
  • Your contact details will be deleted after the competition has been drawn, and are not retained or used for any other purpose.
  • All other costs and expenses not specifically listed as part of the prize pack are solely your responsibility.
  • The prize is non-transferable and no substitution or cash swap is permitted.

Have a wee peek at what’s going on at the show, get your entry in, and note that you can get tickets online at the best rates also. Access to all show features and cooking demos is included in your ticket.

Game on.

 

Pinot May – Tequila Joe’s

2016 is the inaugural Catch Pinot event, courtesy of the Visa Wellington on a Plate team. To celebrate the pinots that come out of the Wairarapa region, restaurants across the region have free reign to match them to whatever food they like. To be as creative as they fancy.

CATCH-PINOT-BANNER-2-620x420

Given I like the unusual and slightly out-of-the-box, my first stop was Tequila Joe’s (more below), but some of the others that take my fancy are:

  • Afrika’s crocodile tail gumbo – crocodile meat soaked in lime juice and grilled, with wok-fried maize and salad. With a Pencarrow Pinot Noir.
  • Coco at the Roxy’s glass of Paddy Borthwick Falloon Block Pinot Noir 2014 with a culinary cocktail bringing together a new way to experience Pinot Noir – a modern fun cocktail experience with molecular gastronomy and a side serving of childhood nostalgia (intriguing!).
  • The Larder’s duck confit with pomegranate molasses, confit gizzards, roasted cauliflower, liver and chestnuts. With a Porters Estate Pinot Noir.
  • One80’s masala lamb cheeks, sago sandige, and mango mint chutney. With a Russian Jack Pinot Noir.

So Tequila Joe’s. A fun Mexican taverna and cocktail bar near the corner of Vivian and Tory. I’d spotted their maytag fries (never heard of them) with Applewood smoked bacon (ditto) and exclusive gorgonzola bleu cheese sauce, matched with a Paulownia Estate Rose 2014. Definitely in the I-can’t-imagine-how-that’s-going-to-work category.

The Rose was so delicious on its own, I damn near hoovered it all up before the dish arrived – off-dry and with plenty of body and flavour, so a more intense Rose than I’d expected – but I did manage to control myself and enjoyed it with the dish as well (and the ‘Death Rides a Pale Horse’ blonde ale we sampled was pretty fine too!).

The maytag fries are a crispy waffle cut fry imported from the USA (took a month to get here), as is the Applewood smoked bacon, while the bleu cheese sauce is made just for TJ’s. Because the Rose was richer than expected, and the smoked bacon and bleu cheese more subtle than expected, the flavours actually met and melded well. The waffle-cut chips gave great texture and crunch against the softer bacon, with the only issue being the bottom chips sogging before getting to them (I can confirm the plate was clean at the end though!).

And it would have been rude not to finish with the recommended apple cinnamon churros, right? Also light, crispy and flavourful. And refreshingly different to the norm.

So there you have it, a match that I thought couldn’t possibly work.

Here’s the full line-up of offerings to whet your palate further.

 

 

Burger Welly 2015 cook-off

Burger Welly logoI’m not sure I’d previously noticed a final cook-off to determine the Burger Welly winners each year after the public eating and voting is done. Apparently over 9,000 WOAP eaters voted this year, which gave the top 5 for each of the best burger and best burger/beer match competitions (the beer match using any of co-founder Garage Project’s beers, with some brewed just for the competition).

I was invited along to Le Cordon Bleu last night to see the cook-off in action, with the three judges being Chef Francis Motta of LCB, Davey McDonald from Ortega Fish Shack (on behalf of Garage Project) and Tara Nyström (who won the public competition to be the third judge).

Burger Welly judgingThe most important thing (other than who won) is that the finalists are all encouraged to continue producing their burgers for the next couple of weeks if possible, so keep an eye on all of the below venues for more opportunities.

The winners for 2015 were:

  • The Laundry for the matching competition with their Smoke Jerk Chicken Burger and Red Zeppelin beer (pink lemonade and red pilsner influences). The judges said both were excellent on their own, but enhanced each other together.
  • Egmont Street Eatery for the burger alone with their Cheese, Beets and Meat. The judges said they liked that it was a traditional burger, but done with a Kiwi smoky twist.

In no particular order, the finalists were….

Arborist Rooftop Bar and Eatery with their Ba Ba Baaa Ba Ba Bar Lamb burger. They started from the Garagista big hoppy beer and chose big meaty flavours to go with it, including pickled cucumber to cut through some of the richness. And those parmesan fries were damned fine.

BW Arborist

Charley Noble (last year’s champion burger) with their Ebisu fish burger. This one was about showcasing Japanese flavours alongside the smoky fish, inside a squid ink bun.

BW Charley Noble

Egmont Street Eatery with their Cheese, Beets and Meat beef burger. They’ve house blended three cheeses, smoked their own beetroot relish and pickled their own onions.

BW ESE

Grill Meats Beer with their Chook N Swine, Fire N Spice chicken and bacon burger with chilli fries. The secret ingredient being Mamia’s hot Ethiopian relish from a local Kilbirnie lass. Matched with GP’s White Mischief salted white peach soured beer (I can vouch for the beer, delicious – any leftover stock may be available at the brewery shop).

BW GMB

The Laundry with their Smoke Jerk Chicken burger and Red Zeppelin beer. Layered chicken fillets and smoked chicken remoulade with crunchy slaw out of a caravan kitchen. I believe there’s a little tamarillo flavour lurking around in there too.

BW Laundry

Five Boroughs’ Some Sort of (venison) Burger. The name inspired by a review in the past where one friend talked about how much her friend had liked ‘some sort of burger’ at 5B. Includes foraged wild blackberries against wild venison with truffled cheese and again, squid ink buns.

BW 5 Boroughs

Cafe Medici’s (last year’s burger beer match winner) Smokey and the Lambit burger. Using all local Wairarapa ingredients including pinot jelly and Claireville Bakery buns, the lamb burger was paired with crisp polenta fries which looked pretty darned fine.

BW Medici

Ti Kouka’s Apocalypse Now Longbush pork burger. Again big flavours designed to complement GP’s Death from Above beer, including ginger ale bacon, a dab of bbq bourbon glaze, Asian lime and coriander, Japanese chilli oil, pickles and a side of crackling.

BW TK

WOAP 2015 highlights…

So far anyway.

  • The Concrete Bar Levin the Dream cocktail of bacon infused vodka, banana liquer, and maple syrup with a fabulous quail egg, bacon, chorizo and potato rosti.

Concrete cocktail

  • The Burger Liquor Tipsy Lamb burger – small but perfectly formed, with good quality lamb and tangy flavours. No sides, but only $14.Burger Liq tipsy lamb
  • The Ramen Shop Pig out on Ramen burger – gently flavoured and fabulously crispy. Again no sides, but only $10.Ram shop burger
  • The Lido caramelised carrot and walnut pudding with thick Zany Zeus yoghurt on their DINE menu – flavourful and sweetly moorish (their burger wasn’t bad either actually, see below).

Lido carrot cake

  • Beervana, for an excellent way to try many things, and with fantastic nibbly food (thanks Martin!), and Garage Project’s White Mischief beer brewed for Burger Wellington (with a lightly peach-infused flavour and much mischief on the can) – pictured below with the Lido’s smoked warehou sambal burger. Lido white mischief
  • The Little Piggy goes to Night Market event at Cafe Polo. A great evening of fun, even if our favourite dish didn’t win the pig and pickle competition (the winning slow roast pork hock with BBQ kimchi, coriander and crackling on char grilled flat bread below), and we didn’t win the masterclass for 6pax draw.

Polo white kimchi flatbread

  • The Foxglove DINE menu dessert choux burger with pears, hazelnuts and ginger nut ice cream (yep my sweet tooth is showing)Foxglove choux dessert burger
  • The Portlander Hunter Games venison burger and their DINE menu Apple Sourz and RJ’s liquorice cheesecake.Portlander WOAP burgerPortlander WOAP licorice

Wellington on a Plate 2013 (Part 2)

And so it continues.

This week included the Hummingbird Craydaddy burger, the Le Cordon Bleu Haute Cuisine du Terroir, and the Ti Kouka dine set menu.  Mmmm mmmm.

Craydaddy

The Craydaddy burger didn’t quite reach the score of the Moolander or High-5 sliders of last week, but was still pretty good.  Their hand made bun was delicious, the cray tender and fries suitably both crispy and feathery. There could have been a little less mayo in the burger for this kid to showcase the cray even further, but I freely admit to a low tolerance of fatty things so I might just be the minority on that thought.

The LCB evening was fantastic, interesting and long.  The intended three-hour event took nearly five and I’m sure all parties were feeling it by the end!  The students did a superb job, with each of the seven courses (plus palate-cleansing gorgeous pear granita, so really eight) hand-crafted and effortful.  LCB ham hock terrine

Dishes included warm goats cheese gougeres, ham hock terrine (check out the presentation in the glasses),  confit pave of salmon larded (stuffed) with smoked eel, roast breast of qual on duck ballontine, snail and parsnip millefeuille, and on it goes….

The point to the evening was french food matched with both a french bordeaux and a Martinborough equivalent at each course (other than first two) for comparison of old to new world.  The winemakers each introduced their wines and spent the night doing a kind of speed dating around the tables to chat to guests.

LCB wine colours

It felt like there were many courses with pinot noirs (but in reality only three), a kir, a gewurtztraminer, chardonnays, and a sticky/method traditionelle comparison finale with the dessert.  Such pretty colours in the glasses at times when comparing.  My favourites – the french chardonnay and the Palliser Estate Methode Traditionelle with the cassis bavarois.

What a big and wonderful effort from LCB. Look out for other events from them in the future.

 

And Ti Kouka?  Quintessential, clever Ti Kouka.

My picks from the ‘dine’ menu (as the burger had run out, doh!) – Wairarapa Eco Farm Jerusalem artichoke soup with pulled Longbush pork and Zany Zeus smoked yoghurt (so I still managed to get some of that delish pork!), and pear and ”Willis Street” sticky honey pudding with Pinnacle Grove walnut crunch.

Ti K artichoke soup

I think I now rest.  As do all the providers who’ve worked like crazy people to bring us this wonderful event.

Long live WOAP!

Wellington on a Plate 2013 (Part 1)

I have to talk about this, sorry!  There’s just so much wonderful food around at the moment.  And the good news is there’s still a week left to partake in many of these…

Muse pork pieFirstly, the set dinner at Muse on Allen.  Elegant refined food heading into fine dining territory. They definitely deserve their 2013 WOAP restaurant award (pictured here the Goodbye Pork Pie entree). The only issue I have with Muse is each time I come away thinking they’re in the fine dining territory in terms of food (portion size, cleverness, pricing) but their environment  and service isn’t what you’d expect for fine dining so there’s a sight disconnect for me.

Portlander moolander

 

Secondly, the Portlander moolander burger. Pretty damned good and very filling.  A decent wagyu pattie, and divine truffle steak fries.  I particularly liked the bun being brioche for something different.

Zico salmon burger

 

Thirdly, the Zico Salmon Flatbread burger.  Extremely delicious and very nicely done in my opinion. Georgous bread, tender salmon, fantastic polenta fries, and incredibly tasty pesto beneath a ball of bocconcini.

 

Then the Kai and Kakapo at Zealandia.  In the interests of not repeating myself too much, follow this link to my Wellingtonista post which has all the details (photos here because it was just so pretty).  But suffice it to say that this one has stayed strongly in the memory and was impressively done (including them growing and harvesting all their own natives for it).

Zealandia entreeZealandia dessert

 

 

 

 

 

 

Sadly French chocolat was cancelled on Friday due to pesky earthquakes (building needing inspection and clearance before re-use) and it’s likely to be re-scheduled for this coming Friday when one has other foodie engagements, doh!  Will have to live vicariously through a friend for that one now.

And lastly (for this week), the Artisan high-5 sliders. Delightfully presented, interestingly different, and mostly pretty tasty (I wasn’t such a fan of the dessert one as the mousse squished – technical word – straight out the side and the proportion of donut to filling was a bit much for me).

One week to go, bring it on….!

Monteiths Wild Food Challenge time again…

And fortuitously ending up at Fork and Brewer in Bond Street.

Wild Food sign

Wild Dim Sim three ways – wild goat dumplings with leek, garlic and chili paired with chili oil; wild wallaby wontons, wallaby and rice noodle mix marinated in hoisin, sweet chili and ABC sauces, paired with .50 caliber hot sauce; wild boar spring rolls of cider slow braised boar, cabbage, carrot and English mustard. Accompanied by a bowl of noodles, vegetables and Asian-style master stock.

Crikey.

The platter was extremely well presented and I liked the effort in creating a number of different experiences within an overall themed (and complementary) dish.

Wild food platter

The Challenge menu came as a mini scroll topped and tailed by two empty bullet shells too.  Nicely done.

The goat and wallaby parcels in themselves weren’t strongly flavoured (and the dumplings a smidgen chewy at the top where they were gathered), but good meaty textures and lifted by the sauces in the bullet shells.  The boar spring rolls were stronger in flavour, and the accompanying Asian noodles and Double Hopped IPA all complemented well (and I wouldn’t usually vote for an IPA at all).

Kudos to the Manager who (a) noticed me struggling to get one of the bullet shells out of its platter mooring without splattering all and sundry and (b) immediately raced out to the kitchen to grab me another.

Wild Food dessert

And at the end of that little lot, there was the offering of a $3 mini-dessert of vanilla ice cream with ginger and nut praline crumbs, as they’d noticed a number of people not getting through the whole bottle of IPA with the platter (of course he who had a boring burger fancied a little dessert too, so beer cinnamon donuts also found their way to our table!).

The staff at Fork and Brewer have always been spot on in my times there, and their standard ‘pub’ menu has some interesting offerings (manuka smoked duck salad), so worth a visit even if you’re not Wild Fooding.

As to the rest of the July Challenge, I’m rather fancying the SOI ‘History of the Hunt’ rabbit offering and the Realm Bar and Bistro ‘Wild Boar Meatball Burger’ (the appeal of rewana (Maori) bread with hand cut chunky kumara wedges alongside wild boar).

Have you got your Wild Food game on?

 

 

 

 

 

 

 

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