An invitation to come along to celebrate WSET (Wine & Spirit Education Trust) courses offered in New Zealand with a tasting of French wines lead by Sommelier Andrea Martinisi. This represents the growth of the wine industry in New Zealand and we are proud to be the 1st country in the world to host this event!
WSET, the largest global provider of wine qualifications, is launching the first ever global ‘Wine Education Week’ from 9 -15 September 2019. Part of WSET’s 50th anniversary campaign, Wine Education Week aims to engage with the growing population of wine consumers worldwide, encouraging them to learn more about wine.
Date: Monday, 9th September 2019
Timing: 6:00 PM - 8:00 PM
At: New Zealand School of Food and Wine
We also have Four WSET One hour seminars + tasting of two wines scheduled for the 10th - 11th September.
More details in the link below!
Speed reductions on around 700 Auckland roads will be decided this afternoon.
Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.
People are divided on whether reductions should be enforced. What are your thoughts?
Hi neighbours, Poor public transport is among the most pressing challenges facing Auckland's tourism industry, multiple studies have found.
Auckland Transport hopes a new public transport system to the airport will help solve the problem. What do you think of Auckland's public transport? How does it compare to other cities you've visited? What should be done to improve it?
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
125 gr Butter per 500 ml liquid.
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.