President Carol Pipe
Secretary Janet Cotterill
Unfortunately the scribe went on holiday and forgot how to write so it is now catch up time. The 28th of March a wine tasting was held with Dr. John Forrest, Bob Newton and Trevor Loomis. The selection of wines were as follows Forrest Sauvignon Blanc 2010 Newton Forrest Malbec 2006 The Valleys Wairau Dry Riesling 2009 Newton Forrest Syrah 2006 Forrest Chardonnay 2008 Newton Forrest Cornerstone 2005 The Doctors’ Riesling 2010 Forrest Pinot Noir 2009 John Forrest Collection Cabernet 2005. This was followed by a superb meal supplied and served by Brad Pinker and his staff of Triple Peak Enterprises who had also supplied platters of cheese and meats during the tasting. The members next enjoyed a Mid-winter Christmas at Peak House Restaurant where they were met by staff and a lovely log fire and lights not forgetting the beautiful panorama of light from the cities of Napier and Hastings. Lovely canapés were served with Shelter Bay Marlborough Sauvignon Blanc Turkey and beef and lots of vegetables were served with Hawkesbridge Marlborough Chardonnay Or Maori Point Pinot Noir. Christmas pudding and Pavlova was served with Beach House Noble Sauvignon Blanc. Crackers, miniature Christmas trees and background Christmas music made for a great evening. The finale of the evening was a Christmas cake made by New Zealand Federation President Philipa, which was served with coffee. Our next event is the President’s dinner to be held at Church Road Winery, which is one of the venues for next years Convention so if anybody is interested please contact the Secretary Hawks Bay Wine & Food Society Inc. President’s Dinner at Church Road Taradale 20th August 2011 5-45pm Crispy pork belly on red cabbage slaw with pomegranate dressing and crispy shallots. Scallop and kumara fritters with sweet chilli, lime-dipping sauce Medium rare beef slices on oat biscuits with blue cheese whip, caramelised onion and micro cress Tuscan style marinated seafood salad with sauvignon tomato broth, avocado salsa and Parmesan wafer Cuvee 2010 Sauvignon Gris Slow cooked lamb fillet on a creamy parsnip skordalia with speck and shallot confit, merlot jus, and roasted beetroot salsa Cuvee 2007 Malbec Vanilla pannacotta with passion fruit jelly and a tropical salsa Cuvee 2008 Pinot Gris Locally roasted Hawthorne Coffee and Dilmah tea selection $120 p. p.
Canapés and bubbles in the Museum
Dinner in the Barrel Room