AGM 2020 & Dinner with Des

  • Nidhi Wadhwani

Here we are, with another delicious dinner, to celebrate the AGM of the New Zealand Sommeliers and Wine Professionals. This Dinner with Chef Des Harris was prepared by the culinary students at New Zealand School of Food and Wine and the service by the hospitality and management students.

NZ Somm AGM Dinner 2020 - and about to devour the Des Harris's Citrus cured salmon with salt-baked beetroot.

NZ Sommeliers and Wine Professionals AGM 2020 with Tori Therese, Andrea Martinisi, Jessica Bell, Suraj GC and more.

Chef Des Harris presented a 4-course menu which featured some of his signature dishes and was paired with wines from NZ Sommelier & Wine Professionals partner vineyards -LoveblockVilla MariaPernod Ricard and Clos Marguerite.

Citrus cured Salmon with salt baked golden betroot.

Venison Tartare, caramelised deer milk labneh & smoked beet oil.

Celia's Organic Pigeon Bay lamb shoulder, rolled and then cooked slowing under sous vide for over 15 hours, new season's asparagus, shiitake mushrooms and kombu butter.

Rhubarb & yoghurt meringue bomb with rhubarb sherbet and edible flowers.

Chef Des Harris and his team of New Zealand School of Food and Wine students come forth from the kitchen.

Wines of the night: Clos Marguerite Sauvignon Blanc 2019 from Marlborough, Church Road Grand Reserve Syrah 2018 from Hawkes Bay, Hans Herzog Estate Tempranillo 2016 from Marlborough and to finish, Loveblock Sweet Moscato 2014.


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