Champagne Bollinger Dinner

Saturday, 30 August 2014

Sepia_Chef_Martin_BennNow an annual institution at Huka Lodge, this year the Bollinger Champagne Dinner hosted by Clive Weston, Managing Director of Negociants New Zealand, features something truly unique for champagne aficionados.

Clive’s career spans over thirty-five years of working with wine, both in the UK and New Zealand. Champagne houses that Clive has represented include Lanson, Möet et Chandon, Salon le Mesnil, Ayala and for over twenty years now, Champagne Bollinger. As you can see he is well placed to help you appreciate the fine champagnes that will be the theme of this fabulous evening.

Champagne Bollinger have just announced that there will be an R.D. (récemment dégorgé) release made in 2014. Only the very best among vintage champagnes become Bollinger R.D. and the Bollinger R.D. 2002 is considered to be one of the most promising vintages of the last decade. This champagne has been aged on lees for an exceptionally long time, resulting in a full-bodied and powerful flavour. The global allocation for this is small. However Huka Lodge guests will be able to ‘taste’ this rare wine at the event, along with other more readily available Bollinger vintages.

‘Drinks International’ magazine reveals its ranking of the ‘Most Admired Champagne Brands’. Champagne Bollinger was ranked No.1 by a jury comprising 200 professionals, top international buyers, sommeliers, journalists and Masters of Wine. 

Sepia_Chef_Martin_Benn_BonitoOur guest chef for this truly special occasion is Martin Benn from Sepia Restaurant and Wine Bar in Sydney. He was born in England and began his carreer in London’s Oak Room, learning French gastronomy under Michel Lorrain. He moved from there to the Landmark and later the Criterion, where he came under the tutelage of Marco Pierre White.

Moving to Australia in 1996, Martin spent two years as Sous Chef at Sydneys’ Forty One Restaurant and then gained a place at Tetsuya’s, where he became Head Chef at the age of twenty five.

In 2004, Martin moved to the Boathouse on Wattle bay in the role of Executive Chef, returning to Tetsuya’s before moving to Hong Kong to undertake consultancy work.

Back in Sydney, Martin Benn and George Costi joined forces and opened Sepia Restaurant in 2009 – the rest is now culinary history.

This highly regarded culinary genius has enjoyed a stellar career with many titles and awards to his name – with many more to come. In the Sydney Morning Herald’s Good Food Guide 2014 Sepia Restaurant was again awarded Three Chefs Hats and named Restaurant of the Year 2014.

We also have our fingers crossed that Martin may have advance copies of his first book SEPIA with him!

This event is presented on a complimentary basis, at no additional cost beyond that of our normal tariff.