The Blondie Tartine (above)
WOOING TREE VINEYARD, CROMWELL
The pairing of this tartine with Wooing Tree Blondie almost looks too perfect to consume. Made of lightly-toasted locally made sourdough topped with peach, prosciutto and feta cheese with a hint of mint, it sounds like the perfect light lunch.
Local Products: Local feta cheese, mint and sourdough.
Beverage Match: Wooing Tree Blondie – included in the dish.
The SAMURAI (above)
THE STOAKER ROOM, CROMWELL
Whether you’re keen for a hangover cure or a food coma, the SAMURAI looks like it will deliver. This decadent burger is made up of a 100% Wagyu beef patty with Wagyu beef brisket, duck liver pate, onion marmalade and chipotle mustard, served with roast potatoes and honey mustard.
Beverage Match: Wild Earth 2019 Stoaker Edition Pinot Noir.
Orangapai Venison Burger (GFO, DFO)
THE WAIPIATA COUNTRY HOTEL, WAIPIATA
You don’t come across a venison burger every day, so we’re looking forward to trying the Waipiata Country Hotel’s burger featuring a juicy venison patty topped with hay cheese, accompanied by house sauces and berry chutney, encased within a soft bun and served with steak fries.
Local Products: Mrs B’s Chutneys, Red Tussock venison, housemade hay cheese.
Beverage Match: Emerson’s Pale Ale $12 pint.
Main Meals
Lamb Three Ways (GFO) (above)
OLIVERS RESTAURANT & BAR, CLYDE
Kiwis love their lamb, so a dish that prepares the meat in three ways is bound to be delicious. The dish uses premium Silver Fern Farms lamb served with peas and beetroot.
Local Products: Silver Fern lamb, Three Miners Vineyard Pinot Noir.
Beverage Match: Three Miners Pinot Noir 2018.
Apricot and Walnut Stuffed Chicken Thigh (GF, DF)
THE ORCHARD GARDEN, ALEXANDRA
Chicken thighs but make them fancy – The Orchard Garden has them stuffed with dried apricots and walnuts, wrapped in bacon and baked, served with Orchard Garden relish and salad greens.
Local Products: Dunstan Hills Sunbury Park apricots, Central Nuts, Earnscleugh leaves and greens.
Beverage Match: Weaver Estate Sauvignon Blanc.
Panzerotti Pasta con Tartufo e Porcini (V) (above)
ARMANDO’S KITCHEN, CROMWELL
We can’t go past a decadent pasta dish, so we are very excited to taste the panzerotti pasta from Armando’s Kitchen filled with black truffle, porcini mushroom and ricotta cheese, served in a creamy gorgonzola sauce with toasted walnuts, rocket, truffle oil and parmesan.
Local Products: Rocket, truffle, ricotta, walnut.
Beverage Match: Central Otago Quartz Reef 2018
Slow Cooked Roasted Merino Lamb (GFO)
BLACK RABBIT KITCHEN & BAR, BANNOCKBURN
The slow cooked and roasted Cardrona lamb from Black Rabbit is surely a dinner to die for. It’s served with parsnip purée, Bannockburn Lindis Gold honey roasted baby carrots, rosemary and lamb jus and topped with a mint pea and almond pesto.
Local Products: Cardrona lamb, Lindis Gold Honey.
Beverage Match: Domain Road 2018 Bannockburn Pinot Noir.
Desserts
Experience Central Otago Dessert (DF) (above)
PITCHES STORE, OPHIR
This sweet celebration of honey looks right up our alley with its thyme honeycomb and blue cheese with honeycomb bavarois.
Local Products: Honeycomb honey, Whitestone Windsor blue cheese.
Beverage Match: Aurum Port Molyneux.
