A CORKER OF an evening

Fine food, bubbles and high spirits summed up the final 2018 Dine with dish. Dubbed Bubbles at The Culpeper, the event included a six-course menu perfectly paired with top sparkling wines and champagnes from The House of Lanson.

As if by magic a dreary, wet Monday transformed into a fabulous evening as the clouds parted and the sun shone through.

Guests arriving at Auckland’s The Culpeper restaurant for the last Dine With dish on the 2018 calendar were greeted with a glass of Lindauer Vintage Series Limited Edition Brut Cuveé 2016. Everyone mingled and corks popped as executive chef of the Nourish Group and dish columnist Gareth Stewart and his team effortlessly prepared the six-course meal.

First out was Gareth’s take on Asparagus Rolls – aparagus delicately rolled in a Truffle, Pancetta and Bricohe topped with Smoky

Yolk, which worked splendidly with the Lindauer Vintage Series Limited Edition Brut Cuveé 2016. dish Editor Naomi Larkin warmly welcomed everyone and outlined the night’s proceedings. Jane De Witt, Head Winemaker for Lindauer, spoke next, explaining why this is a particularly special wine and Gareth detailed the rest of the much-anticipated menu.

The mingling and drinking continued as the second course of Cured and Smoked Trevally, Poke Dressing, Avocado Sorbet, Finger Lime arrived alongside Daniel Le Brun Méthode

Traditonnelle Blanc de Blanc. Champagne flutes were attentively refilled as guests made their way to their seats.

Here, Smoked Te Mana Lamb Shoulder,

Wild Wheat Tabbouleh and Pistachio Labneh was served, family-style. The glasses were swapped out for Daniel Le Brun Méthode Traditonelle Rosé NV. Jane was impressed by the Gareth’s choice to pair the lamb with the rosé. “The rosé is 100 per cent Pinot

Noir, so even though it has delicate aromas of raspberries and cream it has richness, structure and complexity. It is an amazing match with the smoked lamb”.

Big Glory Bay Salmon, Grilled Artichoke Barigoule, Watercress accompanied by Lindauer Special Reserve Blanc de Blancs, followed. And, the last of the mains – Gareth’s Rotisserie Chicken ‘Aunties’ Jerk Spice’, Green Succotash, ‘Rice and Peas’ was enjoyed with a glass of Lanson Black Label Brut Champagne NV. The final course delighted as one-byone people received a voluptuous doughnut, with sesame curd, strawberry and miso ice cream, paired with the delicious Lanson Rosé Champagne NV.

A marvellous night all round.