With a dinner prepared by Chef Finn Gybel and their Advanced and Diploma Students. New Zealand School of Food and Wine's menu reflects is inspired by Autumn flavours and starts with Chef Finn's signature smoked fish on Barley Bread, inspired by his Danish heritage. Naturally, they are using organic lamb for the main course with chorizo sausages. For dessert there will be an apricot theme with apricots prepared in a number of surprising ways..
Wine pairs are chosen for some of the most loyal supporter including the Brajkovich Family of Kumeu River, Hans and Therese Herzog and the Donaldson Family from Pegasus Bay.
Canapes with Kumeu River Cremant
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Lightly smoked Hapuka with Kina & jus of Moonshell Clams on crustade of sweet malted Barley Bread with Samphire, pickled onion and dill
Hans Herzog Mistral 2019
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Crusted Pigeon Bay Lamb with Ragout of our lamb Chorizo, Pinot jus, blanched peas, yellow & green beans
Rockburn Pinot Noir 2019
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Apricot Dream with Caramel & Noble Rot Infusion
Pegasus Bay Aria
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Coffee & tea
Flat fee of $7 per day on weekends at Fanshawe Street carpark. Find out more.
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