foodiegemsofwellie

For worthy eating and drinking experiences around Wellington, NZ (and the greater region) – you can also catch Heather out and about hosting Zest Food Tours around the city…

Archive for the tag “Burger Wellington”

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!

 

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 2012 highlights…

The ‘Juices Flow at the Love Shack’ long lunch.  Especially the potted rabbit with Lavender’s Green roast lemon chutney on Ortega’s ciabatta, and Lavender’s Green lemon curd tart with liquorice ice cream (unusual sounding and looking, but amazing together in the mouth). And especially sharing it with one’s best friend.

The Schoc white chocolate and Soprano lemoncello fondue with strawberries and madiera cake at Beach Bablyon.

A fitting follow up to Kingsmeade Emmentaler cheese fondue to start!

Pecha Kucha Imbibe at Downstage Theatre.  Hilarious, heartwarming and thought-provoking presentations.  Best $10 spent in a long time.

The sweet burger at Artisan – Sweetness Incarnate – Whittaker’s chocolate marquise with a poached EcoEgg meringue, mango purée and lime jelly on a doughnut bun, with shortbread shoestrings.

Unfortunately the best laid plans went awry and I didn’t get to the Fratelli sweet burger to compare (but bring on some more sweet burgers next year….).

The Doctors Degustation at GP.  7 courses of pub grub through the ages with modern twists + 7 locally crafted beers. Really really good.

Food well exceeded expectations and some of the craft beers had been brewed especially for the event.

Favourite dishes being the pork and picked walnut sausage rolls, the fish’n’chips of raw tuna loin with citrus salad, flashfried whitebait and potato chips/sticks (sorry very low light environment with no flash), the delicate seafood lasagne of crayfish, mussels, prawns and clams with a crayfish bisque, the potted game bird with pistachio nuts set in clarified butter with Yeastie Boys Pot Kettle Black beer bread, and the deconstructed meat pie (slivers of venison back strap with tiny sweetbreads, duck livers, lambs kidneys, and a roll of pastry encasing bone marrow, completed by truffle game jus).

Favourite beers of the night being the Tuatara Ardennes Belgium style golden ale with NZ hops, orange fruit and spices (yeah, yeah, its a girl thing), the Kereru Moonless Black, pouring pitch black (but not thick) with roast coffee bean and chocolate aromas, and the Black Dog Brew Co Rich Bitch black forest gateau beer (truly tasted like berries and cake).

And to finish, the Hop Garden’s Casablanca Kid burger. Superb.
Moroccan-spiced wild Wairarapa goat patty with roasted aubergine, couscous (square you can see at top), lettuce, tomato and harissa sauce in a toasted Brezelmania bun, with handcut chips and weissbier aioli.
And now, New York, New York for me.  I may or may not blog whilst there, but will share some highlights in due course….

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