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Christchurch Convention 2004 19th 20th and 21st of April The
first function was a Black Tie Dinner at Chateau On The Park.
We started with a Cloudy Bay Pelorous Sparkling Wine Vintage
1999 from Marlborough, which was served upon arrival with
canapés. The Appetiser was Duck Liver and Cognac Parfait
with glazed figs and walnut brioche accompanied by a St Helena
2003 Bernice Pinot Blanc from Canterbury. The Entrée
was Seared Scallop and Crayfish Medallions on Italian spinach
and truffle oil mousseline served with a Tyrells 1993 Hunter
Valley Vat 1 Semillon. Time out to refresh the palate came
with a Grapefruit and Orange Sorbet, which preceded a Main
Course of Loin of Venison wrapped in Savoy Cabbage Leaf with
Shitaki mushroom duxelle served over potato galantine and
elderberry glaze. A Haan 1997 Barossa Valley Merlot Prestige
and a Villa Maria 2001 Reserve Hawkes Bay Merlot accompanied
this course. A Cheese Course followed with Barrys Bay Havarti
melted on fresh fennel with honey and pine nut grapes accompanied
by Barrys Bay Gouda Pate, which was washed down with a Wynns
1996 Patriarch Shiraz from Australia’s Eden Valley and
a Craggy Range 2002 Block 14 Syrah from Hawkes Bay. And as
if all that wasn’t enough the dessert was an Iced Nougatine
Parfait Dome with Amaretto anglaise and Plum coulis accompanied
by a Giesen Estate 1995 Botrytised Riesling from Canterbury.
And if further liquid refreshment was necessary there was
Freshly Brewed Tea and Coffee available before the coaches
swept us back to the hotel for the night. Whilst the wine
and food were memorable the undoubted highlight of the evening
was the presentation by Beverley Sheldrick of the first ever
Wilkes Medal to |
Harold
and Joyce Wilkes. The medal is to be presented as an appreciation
to people who further Trans Tasman Wine and Food Society relationships.
There would be no one who would exemplify this more than Harold
and Joyce who have missed very few New Zealand Conventions.
We managed to be up by 9.45 on Saturday morning to catch the
coaches to the Waipara Valley north of Christchurch where
we were hosted for the day at the Pegasus Bay Winery with
a tasting of their wines plus other wines from the area namely
Bell Hill Vineyard, Mountford, and Muddy Waters followed by
lunch. The Donaldson family who were wine industry pioneers
in Canterbury developed Pegasus Bay, over the years they have
developed a complex of buildings in a monastic style, the
latest addition being a tasting room with a window allowing
a view into the barrel hall and winery. Back in Christchurch
for the evening, the Formal Black Tie Dinner was a night to
remember starting with a City Tram Tour during which canapés
and champagne were served. 
The
Formal Dinner was held in the Grand Hall of the old University
and was like something out of a Harry Potter movie set including
a huge stained glass window depicting history through the
ages back lit especially for us. We were greeted at the door
by two lines of Chefs and the whole meal was prepared on the
stage in front of us everything was filmed and showed on a
huge screen, a very brave undertaking, which seemed from the
floor to go without a hitch and matched perfectly to a memorable
selection of wines for every course. Menu and Wines Appertiser
Honey roasted fresh fig on Kikorangi cr me with walnut and
crispy prosciutto matched with Billecart-Salmon N.V. Champagne
and Blain-Gagnard Chassagne- Montrachet 2000 Entrée
Lacquered salmon with wilted bok choy and tomato vinaigrette
matched with Tyrrells Vat 47 Chardonnay 2000 Lime and green
apple sorbet Main Balsamic rubbed roasted duck with artichoke
puree and Pinot reduction matched with Akarua Pinot Noir 2002
and Volnay Dominique laurent 1999 Cheese Course Meyer Aged
Gouda, Gibbston Valley Monks Gold, Evansdale Farmhouse Brie
matched with Penfolds Bin 707 Cabernet 1988 and Ch. La Lagune
1995 Dessert Almond and apricot bavarois with sticky poached
fruits matched with Morris Old Premium Liqueur Muscat Coffee
and Tea We managed to roll out of bed by 8am on Sunday morning
to attend the AGM of the New Zealand Federation of Wine and
Food Societies in the Crowne Plazas First Edition Bar. This
meeting resolved to hold a Special Meeting hosted by Taupo
on Saturday 8 th May to discuss the future of the Federation
and to elect a new president and secretary. An hour later
the Australian Federation of Wine and Food Societies held
their AGM in the same bar. By 10.45 the coaches were loaded
again to whisk everyone to the Clearwater Estate Golf Resort
where a pre-lunch Australasian Tasting Wine Challenge featuring
New Zealand and Australian Pinot Noirs and Chardonnays was
followed by a leisurely lunch. A Post Convention Function
in the form of a light buffet was held at the Crowne Plaza
Webmaster Ray Toms ray@nzwineandfood.org.nz