Special Packages Available Now
Food and Wine Weekends NZ$1,650 per couple
Join us for one of our 5th annual Food and Wine experiences in 2010. These have become so popular that October is etched in many diaries for a compulsory return visit. The weekends are strictly limited to eleven couples and space fills quickly.
This year Martin Bosley and Tim Heath of Cloudy Bay, and Al Brown and Duncan Forsyth of Mount Edward will again collaborate. We are also delighted to add Geoff Scott, owner/chef of Vinnies Restaurant in Auckland along with Warren Gibson of Trinity Hill Winery, Hawke’s Bay.
The tariff includes two nights accommodation in private room with ensuite bathroom, all meals including cocktails and canapés followed by a relaxed dinner Friday night at Poronui Lodge, the Gala Degustation Dinner Saturday night with matched wines in the Wine Cellar, country breakfast each morning and picnic lunch on Saturday.
Activities for Saturday and Sunday are optional and not included in this rate.
These events always sell out quickly, so don’t delay, make a booking inquiry now!
Please call Eve on +64 7 384 2080 or
contact us by email.
The 2010 Food & Wine Calendar at Poronui
1st – 3rd October, 2010
Geoff Scott – Vinnies Restaurant, Auckland
Geoff is passionate about cooking New Zealand produce. His career has taken him outside New Zealand to work with internationally renowned chefs in top restaurants including Le Gavroche in France and Chez Nico in London. He is influenced by many things but you can be assured of originality, the freshest produce and the unique inspiration of a Kiwi upbringing. In 2008, Vinnies was named NZ Restaurant of the Year in the Auckland Culinary Fare competition. Geoff also consults to Air New Zealand on their business class food in his spare time!
Warren Gibson, Trinity Hill Winery
Trinity Hill has won wide critical acclaim for its wines produced on the outstanding Gimblett Gravels and hinterlands. Their Homage Syrah and Gimblett Gravels Syrah 2008 were both awarded 5 stars by Cuisine July 2010.
8th - 10th October, 2010
Martin Bosley – Upstairs at Royal Port Nicholson Yacht Club, Wellington
A Head Chef at age 20, Martin Bosley quickly established a reputation as an innovative chef at Grain of Salt and Brasserie Flipp winning the ‘Best Restaurant in New Zealand Award’. Martin’s food philosophy is centered on very simple and pure beliefs – eating fresh, local and seasonal produce. These fundamental precepts have resulted in many awards and a devoted group of diners that have followed his food for more than a decade. His current restaurant upstairs at Royal Port Nicholson Yacht Club has won numerous accolades, and is a previous recipient of the Supreme Winner Cuisine Best Restaurant of the Year.
Tim Heath, Cloudy Bay Winery
Cloudy Bay Vineyards was established in 1985 by Cape Mentelle Vineyards in Western Australia, and is today part of Estates & Wines.
The main varieties grown are sauvignon blanc, chardonnay, and pinot noir with lesser quantities of gewurztraminer, riesling, and pinot gris.
Cloudy Bay believes that the future success of specialist wineries lies in the production of high quality wines from varieties best suited to specific regions. At Cloudy Bay emphasis is placed on individual fruit character and the development of a recognisable estate wine style.
15th - 17th October, 2010
Al Brown, Logan Brown and Hunger for the Wild
Showing passion and respect for our local produce, Al’s approach to cooking is all about simplicity, combined with elements of surprise – served up with uncomplicated excellence. His love for food extends to the whole experience of the gathering, the preparation and most importantly the sharing of food with friends and family. Al co-presented TV series Hunger for the Wild and has a new show, Coasters, due to be screened late this year. His book Go Fish was awarded Best Single Subject book at the 2010 IACP International Association of Culinary Professionals Cook Book Awards.
Al is known to many through his television series ‘Hunger for the Wild’, which sees him chasing down some of New Zealand’s finest food, and preparing dishes of wild game and seasonal delicacies
Duncan Forsyth, Mount Edward Winery
Mount Edward wines in Central Otago is a specialist producer of Pinot Noir and Riesling. In the British Government’s successful bid to win the 2012 Olympic Games for London, officials used a Central Otago Pinot Noir to woo the International Olympic Committee. Mount Edward Central Otago Pinot Noir was one of the wines served at the dinner.
Don't Delay - Book Now!
We would love to share the magic of Poronui and these magnificent chefs and winemakers with you. These gourmet food and wine weekends always sell out fast, so make a booking inquiry now.