Hi from Jeff,
On Wednesday night I had the pleasure and privilege to host a very special dinner in our FWDC Cellar Lounge. Canapés followed by 4-courses interspersed with Amuse, Cleanser and Cheese platter served up by Michelin Chef extraordinaire “Phillip Reynolds” of Difference Catering. The matching wines came from my cellar; which incidentally were poured throughout the evening by Sir Michael Hill (golfer-businessman) and myself.
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If you asked me what wine I would take with me if I was deserted on an island, I’d say none – just make sure I’m deserted on Waiheke Island with all the glorious fine wine and food you could ask for.
I can think of nothing better than getting on the ferry to Waiheke to indulge in a long lunch at Te Whau on a perfect day where the sun is shining and there’s not a cloud in the sky.
2 weeks ago we did just that with 35 wine and food loving customers and the experience couldn’t have been better.
It’s our turn to host Christmas this year and with 16-18 family and friends plus our three beautiful grandchildren there’ll be plenty of laughter, a plethora of food and lots of delicious wine of course.
While at Craggy Range, Greg caught up with consulting Chef David Griffiths. Together they crafted the perfect meal to match the Craggy Range Gimblett Gravels Syrah 2008. If you like it as much as we did you will want to make it straight away! Lucky for you we have a copy of this recipe! See below the video for the recipe in full from the Chef himself.
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