A night of flavour

Dish - - What’s On -

Guests were treated to an el­e­gant menu per­fectly matched to Yealands Es­tate wines at a re­cent Dine with Dish event held at es­teemed restau­rant Pesca­tore at The Ge­orge.

As the sun shone on Christchurch, a group of lucky Dish read­ers were treated to an evening of de­li­cious food and fine wine at Pesca­tore restau­rant at The Ge­orge.

Ex­ec­u­tive chef Dar­ren Conole had din­ers sali­vat­ing from the start with a se­lec­tion of out­stand­ing smoked sal­mon canapés, which paired beau­ti­fully with both the sun­shine and the straw­berry flavours of Yealands Es­tate Sin­gle Vine­yard Pinot Noir Rosé.

As Jeff Fyfe, Yealands’ chief wine­maker, talked through the brand’s history, the ap­pe­tis­ers ar­rived– prawn ce­viché teamed with a lemon myr­tle spiced sin­gle oys­ter, served with Yealands Es­tate Sin­gle Vine­yard Sau­vi­gnon Blanc.

A de­li­cious en­trée of cof­feesmoked veni­son loin, dressed with baby car­rot, mint and vi­o­let and driz­zled with a liquorice and rose­mary jus, followed shortly after, matched to per­fec­tion with the lus­cious dark cherry spice notes of Yealands Es­tate Sin­gle Vine­yard Pinot Noir.

Next up, the main course was a show­stop­per. Pistachio and sumac-crusted duck with olive and pep­per caponata, topped with a honey, clove and mango sauce was the ideal ac­com­pa­ni­ment for Yealands Es­tate Sin­gle Vine­yard Tem­pranillo. This el­e­gant aro­matic wine, with notes of tamar­illo, prune and Christ­mas cake spice, was one of the night’s favourite va­ri­eties, made all the more spe­cial with the knowl­edge the team at Yealands planted this grape against the odds – and it has thrived.

Then for the gand fi­nale – a taste ex­plo­sion. Curry caramelised pineap­ple ice cream with rose mousse, straw­berry and fenu­greek couli daz­zled the taste buds and re­vealed hid­den flavour plea­sures when matched with Yealands Es­tate Sin­gle Vine­yard Noble Sau­vi­gnon Blanc.

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