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First function Friday night Skyline
Skyrides. We were greeted at the bottom by members of the Rotorua
Wine and Food Society with a glass of Corbans Verde Methode Traditionelle.
After a scenic ride to the Skyline Restaurant, the convention
was opened by His Worship the Mayor of Rotorua Graham Hall. |
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International Smorgasbord
Menu |
South Pacific Seafoods
Prawns, Raw fish salad with coconut milk & lemon.
Shrimp Salad
Whole baked snapper with lemon & lime
Grilled Salmon steaks seasoned with fresh garden
herbs served with hollandaise
Europe
Antipasto platter selection
of:
Olives, sun dried tomato, cheese and continental meets
Lamb shanks in red wine
Fresh pasta selection with assorted toppings
Fresh Mussels with garlic & Wine
Roasted Pepper & pumpkin lasagne
Tuscan potatoes with sun dried tomatoes & rosemary
European Salads
Spinach salad
Greek salad
Char-grillled Provencal vegetables with vinaigrette
Caesar salad
Asian delights
Assorted Sushi selection
Miso & condiments of tofu
spring onions & ginger
Thai green chicken curry
Jasmine rice
Stir fried beef & vegetables in oyster sauce
French Connection
Gateaux, Chocolate Tore, Crepes Suzette, Creme Brulee, Fruit
tarts |
Villa Maria Clifford Bay Sauvignon
Blanc 2001
Corbans Huntaway Oaked Aged Semillon 1996
Collards Rothsay Chardonnay 99
Collards Queen Charlotte Marlborough Pinot Noir 97
Babich Mara Estate Merlot 97
Cranswick AUtumn Gold 97
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Saturday Lunch was in the delightful
setting of Rainbow Springs for The Henry Ford Picnic and
was opened by a traditional Maori welcome which was a big hit
with our Australian guests. |
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Menu
Secection of specialty breads
and rolls incuding: Freshly baked Bagels, Baps, Croissants, French
Sticks, Foccacia and Sour Dough |
Wines
2001 Lake Challice Sauvignon
Blanc |
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Selection of meats
and fish
Smoked CHicken
Smoked New Zealand Slamon
Hot roast beef
BBQ Scallops wrapped in bacon
Glazed Ham carved from the bone
BBQ lamb cutlets
Salad Selection
An assortment of Char-grilled
vegetables
Fancy lettuce, tomatoes, cucumbers, sprouts, onions etc.
Selection of pickles
and chutneys
Horseradish, mint jelly,
mango chutney, hot gravy, mayonnaise, French dressing, Gherkins,
pickled onions, olives and capers
Assortment of:-
Baby Danish pastries and
fruit tartlets
New Zealand cheeses and craskers
Tropical fruit platters |
2001 Milton Viognier Tietjen Vinyard
1998 Villa Maria Chardonnay
2001 Ata Rangi Pinot Noir
1998 Esk Valley Black Label Cabernet/Merlot
Kim Crawford Reka (late harvest
Riesling |
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Saturday night was the Formal
Black Tie Dinner at the Millennium Hotel
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Out going Chairman Neil Hodgson Presenting the Toast to the Rotorua
Wine and Food Society |
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Menu
Canapes Cocktail
Grilled garlic prawns with sauce Marie Rose
Tomatoes, fresh Mozzarella and basil
Smoked Salmon and sour cream on dill scones
Hot Cape Selection
Mushroom and chive vol au vent
Parmesan and herb coated mussels |
Wines
Quartz Reef Chauvet
Mud House Sauvignon Blanc
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Chefs daily bread with avocado
oil and rock salt
Entrée
Slow cooked Marlborough sea run Salmon Fillet with fresh lemon
and basil dressing
Sorbet
Tropical Lychee
Main
Roast Southland Lamb Rack on Mediterranean Spiced Sweet Potatoes
with Sweet Baked Honey Carrots, Vine Tomatoes and green vegetables
Cheese
Kapiti's rind ripened classical brick with wafers and fresh grapes
Dessert
Spiced orange bavarois stacked on candied orange with an orange
and cardamon reduction
Tea Coffee and petit fours |
1997 Huntaway Pinot Gris
2000 Kemblefield Chardonnay
1996 Coopers Creek Chardonnay
1999 Montana Reserve Pinot Noir
1989 Brookfields Cabernet/Merlot
1999 Te Whare Ra Noble Semillon
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The Sunday Luncheon was at the
Historic Bathhouse museum. |
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Menu
Soup
Old fashioned potato and leek soup with crispy bacon |
Wines
2001 Isobel Pinot Gris |
Main
Grilled venison medallions, served with stuffed cranberry apple,
braised red cabbage and potato cakes |
2000 Te Awa Pinotage
1996 Villa Maria Hawkes Bay Cabernet/Merlot
1998 Hunters Chardonnay |
Dessert
Waldorf pudding with caramelised walnuts and apples |
2000 Rongopai Vintage Reserve
Riesling |
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The wind up function was held at the Yacht Club and featured
a delicious selection of finger food by John Langton and a treasure
trove of fine wines contributed by the members. |
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