foodiegemsofwellie

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 tag “VWOAP”

WOAP 2017, here we go….

It’s that time again. The loose-waisted pants are out of the wardrobe. And life is managed by spreadsheet for 15 days.

Aside from just the sheer frivolity of it all though, it’s worth thinking about the theme put to chefs and mixologists – this year, celebrating food as part of New Zealand’s culture – and how you score your eats and drinks:

  • Celebrating the role that food plays alongside other cultural forms such as art, music and creative expression
  • What is New Zealand’s contemporary cuisine?
  • What role does our multicultural society play in our cuisine?
Ghouse pork puha etc

Glasshouse Restaurant’s pork, puha and paua on smokey hangi kumara hash

This is how mystery judges apportion their scores:

  • 15% service (knowledge, timeliness)
  • 15% presentation
  • 15% use of local ingredients
  • 5% beer, tapas or local beverage matching
  • 5% relation to the festival theme
  • 25% taste

Before adding the last 20% from final weighted average public scores.

We of course all have our own perspectives and benchmarks (my pet peeve – if a burger can’t be held in the hands and eaten easily, its not a burger), but it might be interesting to contemplate the above factors when deciding your scores.

WBC spicy crispy pork bao

WBC crispy Sichuan pork bao burger

So far I’ve had one experience at the Glasshouse Restaurant (Thorndon Hotel) where Nona was excellent at describing the dish components and how to maximise the tastes, and one at WBC where the festival theme was reflected in a fusion of Asian/New Zealand styles and ingredients by a renowned chef, Jenny Gao of Shanghai (although I only found that out later when chatting while paying).

And my last piece of advice? Keep your thoughts and probable scores written down somewhere for the first few days, as what feels like a 7/10 might become more or less once you have a few other bites and slurps under your belt to compare to.

Ghouse saus roll dessert

Glasshouse’s ‘sausage roll’ dessert

Lots to think about aye?

So have at it, have some fun and happy scoring (log into the VWOAP site and click the scoring link at the bottom of each Establishment’s page).

And I’ll see you for Slimming September on the other end!

 

 

 

 

 

Advertisements

Portlander (and their 2015 VWOAP pleasures…)

Things come in threes right? I’ve unexpectedly ended up at Portlander three times this week. Go figure.

Portlander lunchAnd looking back, I’m feeling pleasure about all three visits.

Firstly was lunch with a friend (why would you pay $10 for a panini at a crowded cafe when you could pay $15-$18 for a delicious salad at a serviced restaurant with a nice ambience?), secondly was an invite to a sneak preview of their VWOAP 2015 DINE plates and burger and thirdly was to someone else’s drinks (thanks for the guidance on the Japanese whisky Antonio!).

Portlander scallopsAlthough primarily a steak restaurant, Portlander do offer up dishes for a wider audience – seafood chowder, seasonal salads, soups, a range of burgers, and even some vego options (on the autumn menu there was both a smoked tuna and a vego kedgeree).

You will of course still find signature items like the Wakanui eye fillet (90 day grain finished Angus and Hereford Canterbury cattle), T-bones, venison, the daily seafood catch etc, with the most popular combination still remaining oysters, steak, and something chocolate to finish (and if you must have fried eggs on the side of your steak they at least will be truffle fried).

Portlander wakanuiPortlander like to use local product wherever possible (Otaki free-range pork, Palliser lamb, Zany Zeus smoked brinza) and are also conscious of recycling and managing food waste effectively. As an example they partner with Kaibosh to re-use the rest of the potatoes left over from the hand-cut chunky fries. Cool.

Because they understand the need for local support, Portlander host a range of regular events like ‘chic chat’ lunches for women with inspiring women speakers, sport-associated events (Melbourne Cup long lunch in November), and also have a free-membership Prime Club with a range of one-offs like masterclasses, whisk(e)y tastings, 2:1 lunches prior to Xmas, etc. They’ve also just announced a Backyard Cricket Long Xmas Lunch (yes you truly are going to play cricket) in conjunction with the Westpac stadium. Busy people.

Alongside all that, Portlander are a regular VWOAP contender. After getting to taste them all (I know, but someone’s gotta do it…) the dishes I’m still thinking about are the Hunter Games burger (wild venison patty, smoked bacon, cheese and cherry relish), the Yellow Brick Road Ora King Salmon main (cold smoked salmon on crushed
potato, house preserved lemon and extra virgin olive oil), and the RJ’s liquorice baked cheesecake dessert (individual baked cheesecake with apple sourz sorbet).

Portlander WOAP burgerAnd if you have the wild venison main during VWOAP, you’ll be given co-ordinates to an online map showing where your particular deer was caught by a shy local hunter (via QR code I believe). Can’t get much stronger provenance than that.

Portlander also have a significant drinks menu, featuring a large range of whisk(e)y’s, bourbons and cocktails (even a separate whisky cocktail section), and I like that wines can be purchased by the half glass.

Portlander is definitely not your usual hotel restaurant.

In Rydges on the corner of Whitmore and Featherston Streets.

Portlander WOAP licorice

Portlander WOAP pnut sw

Post Navigation