Last of Four Winters Feast: Wellington Viand 2

1 Wendy’s almond risotto cakes with Hataitai oregano

2 Asparagus, Clevedon Valley Buffalo Mozzarella, 301 Karaka Bay Road lemon, Maldon sea salt (Wendy taught us to eat lemon on mozz)

3 Absolute Kumera Gnocchi with Uncle Joe’s Walnut Oil

4 Bacon wrapped date and lamb chop

5 Cliché-vu pizza: Sundried tomatoes, Puhoi Valley goat cheese, basil, black pepper, truffle oil from AlanR. On Jim Lahey’s no-knead bread with butter layered in… (Kiala organic Australian flour)

6 Smoked fish watercress salad with macadamias and kiwis Cribbed and modified from Yello Bistro, Sydney

7 Spicy Island Bay Butchery Sausage on roasted carrots with nutmeg

8 Xiao’s Tofu: A luxury vegetarian dish filled with oyster mushrooms, leek, and two textures of Tofu — one with Chinese Magic. Chinese chef performs his master’s most profound magic of putting any ingredients into a dish and taste great.  Enjoy the dish with a peaceful mind and feel the energy from the food.

9 South Indian Cabbage (Omar taught us this, and laughed at us for refrigerating eggs)

10 Kathryn’s Pastry Swans in Berry Coulis because Iain insisted… (Monavale Blueberries, Omaha Strawberries and Raspberries, Kiwis from Nelson)

Wine tastings from Mt. Koinga Vineyard: Richardson Pinot Gris 2007 available from Richardson Chardonnay 2008 will be available here once its released. Pinot Noir is blended into Richardson Pinot Noir 2008 and will be available here once its released.

All produce and baking ingredients from Commonsense Organics Market.

Lamb from from Ti Kouka farms via Commonsense Organic Market

Cheese from Moore Wilson Freshmarket

Bacon and Sausage from Murrellen Pork, Canterbury, via Island Bay Butchery