HU­RUNUI

Go Travel New Zealand - - Contents -

Long lunches are still to be en­joyed in this beau­ti­ful val­ley, but in­stead of sun­shine, they will most likely be eaten in front of a roar­ing open fire, in a stylish warm in­te­rior with great am­bi­ence, some re­ally tasty hot food off new au­tumn/win­ter menus ward­ing off the frosty bite out­side.

You can prob­a­bly walk in any­where mid-week, but it’s ad­vis­able to book if you’re plan­ning a week­end lunch.

Pe­ga­sus Bay, awarded New Zealand’s best win­ery restau­rant by Cui­sine for the fifth con­sec­u­tive year, loves the change of sea­son, and Ed­ward Don­ald­son, its mar­ket­ing man­ager, says the food re­flects the move, as much as pos­si­ble gath­ered from their own gar­den.

Pe­ga­sus Bay’s “feast­ing

menu” for groups, is a pop­u­lar choice when the tem­per­a­tures drop.

“It’s a two or three course op­tion, with four dif­fer­ent en­trees, three dif­fer­ent mains, and four desserts and it is a great ca­sual, in­ter­ac­tive way of din­ing which peo­ple re­ally en­joy.”

Shared dishes, like the Pe­ga­sus Plat­ter for two, are al­ways pop­u­lar, but ev­ery dish on the menu is de­signed as both a meal for an in­di­vid­ual, but also suit­able for shar­ing.

Wine lovers will dis­cover be­tween five and 10 vin­tages of each va­ri­ety on of­fer and also an older vin­tage and a cur­rent vin­tage avail­able “by the glass.” Or you can select a half glass of each – for ex­am­ple a 2001 Ries­ling and a 2010 Ries­ling, which al­lows for some great dis­cus­sion and com­par­isons. The Tast­ing Room and Cel­lar Door is open from 10am-5pm daily and the restau­rant from 12-5pm ev­ery day.

At Waipara Hills Win­ery and Café there’s a mouth-wa­ter­ing Osso Buco – Waipara Hills-style us­ing veni­son shanks – on the new win­ter menu, and a chicken stack with mush­rooms, pesto and camem­bert to tempt, plus win­ter desserts like Sticky Date Pud­ding and Choco­late Tortes. Jenny An­der­son, man­ager, says they’ve just

re­leased the Equinox range, their Waipara Hills Pre­mium range, just the thing to ac­com­pany a fab­u­lous lunch in a splen­didly grand set­ting. Waipara Hills is open seven days a week from 10am-5pm, and there’s a won­der­ful fire­place roar­ing out a wel­come for guests as they ar­rive.

The stylish Black Es­tate, eigh­teen months old, has be­come “a re­ally busy place” says mar­ket­ing man­ager Pene­lope Naish. Open from Wed­nes­day to Sun­day from 10am5pm, they’ve moved to a more sub­stan­tial menu, when­ever pos­si­ble us­ing fresh in­gre­di­ents – or­ganic or spray free spray - har­vested lo­cally.

“We’ve got a sim­ple short menu, with starters, en­trées, mains and desserts, but we still have cheese­boards and char­cu­terie boards.

“We want peo­ple to come and have a re­ally lovely win­ter meal and en­joy the beau­ti­ful view over the vine­yard down the val­ley and across to the main di­vide be­yond.”

There is al­ways cof­fee and cake avail­able, too if you’re pulling off the road to take a closer look at one of Waipara’s newer des­ti­na­tions. Lun­cheon guests can en­joy a com­pli­men­tary wine tast­ing.

Waipara Springs wel­comes the colder months, of­fer­ing lunch by the fire and an ear­lier open­ing time, (10am-4pm) per­fect for brunch – any­one for Eggs Benedict with hol­landaise sauce or French Toast.

Mar­ket­ing Man­ager Dee Atkin­son says other daily spe­cials in­clude Soup of the Day with Home­made Bread and Gourmet Pizza. Lighter meals in­clude home­made Quiche with salad, and Chicken Ter­rine with chut­ney and crack­ers. Greek Chicken Sou­vlaki and a daily spe­cials board pro­vide more hearty fare.

“We have Devon­shire tea for group book­ings of 10 or more, avail­able un­til 3.30pm on week­days, and we will have theme nights, start­ing at $25 a per­son for two cour­ses. Those com­ing up in­clude Thai, Best of British, Asian Flavours and In­dian.”

Plat­ter at Waipara Springs Tast­ing Room Pe­ga­sus Bay

Pe­ga­sus Bay Win­ery

Waipara Hills court­yard

Win­ery Waipara Hills

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.