New Zealand Dinner
Bailliage of Wellington
Wellington, August 21, 2020
Around the world at the Wellington Club
" The courses were perfectly matched with iconic New Zealand wines "

The Bailliage’s first event after emerging from COVID-19 lockdown was held at the historic Wellington Club. The Club was founded in 1841 with the present building opened in February of 1990 by HRH The Duke of Edinburgh.

As we are restricted from travelling out of New Zealand, the Wellington Club’s Executive Chef Hartsonge and General Manager Justine Mitchell, who is a Maître Hôtelier Chaîne member, created a stunning dinner featuring dishes from around the world to celebrate coming out of lockdown.

The courses were perfectly matched with iconic New Zealand wines.

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Yellowfin tuna tataki
sesame, ginger, edamame, coriander
Zephyr Gewurztraminer 2019 - Marlborough

Pani Popo
(Samoan coconut bun)

40-degree olive oil poached salmon
Pamu deer milk ricotta, pickled beetroot
fennel, Ora King caviar
Man of War ‘Valhalla’ Chardonnay 2018 - Waiheke Island

Rack of lamb
chermoula, preserved lemon, olive couscous
smoked yoghurt
De La Terre Syrah 2017 - Hawke’s Bay

Deconstructed Black Forest
Hawkes Bay cherries, kirsch
‘Whittaker 72 dark Ghana’ chocolate
Madeira Full Rich

The evening started in a Japanese vein with the yellowfin tuna tataki served with the delightful Zephyr Marlborough Gewurztraminer 2019. Truly a taste sensation!

The next dish featured the very best of New Zealand, with a 40-degree olive oil poached salmon. The salmon was incredibly tender and silky textured with a pure salmon flavour that is hard to achieve with any other cooking method.

The standout for the evening was a Middle Eastern inspired rack of lamb. The accompanying De La Terre Syrah 2017 from Hawke’s Bay was rich, full bodied and soft. It proved to be an inspired pairing with the spicy lamb dish.

The evening was a perfect way to celebrate the end of the COVID-19 lockdown. At last the members seated around a well-presented table could share the spirit of friendship together with the enjoyment of wonderful food and delightful wines.

David Shackleton
Bailli Délégué

Credits

Photo at top: (c) The Wellington Club