“Eat, drink and be merry,” was the directive of the evening at the MiNDFOOD 12th birthday celebration at MASU in Auckland in December.
Guests dined out on a 12-course degustation dinner, created by acclaimed MASU head chef Nic Watt and hosted by MiNDFOOD’s Master Sommelier Cameron Douglas.
The evening kicked off with bubbles and spot prizes, with our Master Sommelier host guiding guests through the wine and food pairings of the night. Chef Watt delighted guests with enticing dishes, including oysters with grapefruit ponzu, wagyu beef with bamboo shoot gyoza, and baked king crab.
The meal finished with three delectable desserts of green tea marshmallow, nama chocolate mousse, and strawberry and ume cake.
Guests enjoyed a selection of local wines from Tohu, Leefield Station, Yealands Estate, Wither Hills, Madam Sass, Giesen, Akarua and Astrolabe, all perfectly matched to bring out the flavours of Watt’s Japanese-inspired dishes, and complemented with Antipodes water.
With fine food and wine, exceptional service and birthday gifts, it was a joyous celebration to thank our readers for their support throughout the year.