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 “WOAP”

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!

 

 

 

 

 

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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

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