Most days someone from the editorial team will go to some type of event. Beauty launches occur almost daily, and to stand out from the crowd they range from being stylish and functional (“here’s our new cream and a cup of tea”) to total extravagance (well it is a multi-billion dollar industry).
My most memorable event to date was a trip to NYC for the launch of a Ralph Lauren fragrance hosted in one of Manhattan’s most exclusive burlesque clubs, The Box. Totally over-the-top? Yes. But truly fabulous and memorable.
My favourite events though are the food-related ones. No doubt it’s because my enthusiasm for dessert is greater than my love of mascara. So it was with pure joy that I just spent two hours at a lunch hosted by the new Hilton hotel in Queenstown.
I have yet to make a trip to the city, but if this ‘taste of Queenstown’ is anything to go by I’m moving there soon. Hilton Queenstown’s executive chef Peter Thornley and pastry chef Brian Campbell came over to cater for the event and brought with them a whole range of local ingredients and delicious wines. If you are planning a trip to the area soon treat yourself to dinner at Wakatipu Grill at Hilton Queenstown. You won’t be disappointed.
Here’s our menu to get your taste buds tingling …
Salmon, bitter orange ice, Coppers-folly wasabi, tiny radishes
Pigs head pickup sticks, truffle mayonnaise
Quartz Reef Methode Vintage Traditionelle Brut 2006
Cauliflower jelly, Auckland Island scampi (divine!), one eye bouillabaisse, lipstick pepper, Meyer lemon paste, almond milk
Gate 20 Two Pinot Gris Bannockburn 2010
Partridge, caramelised witlof, date ryveta, wild mushrooms, cocoa husks
Two Paddocks Pinot Noir Gibbston Valley 2008
Rhubarb and vanilla custard capsule, lemon verbena, shortbread, anise hyssop
Le Fou Riesling Gibbston Valley 2010 (which was beautiful)
Coffee infusions and trinkets
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