The Big Red Dinner has become an institution for wine lovers and who better to host it this year than Mary Jeanne Hutchinson, Director of Craggy Range.
As a member of the Peabody family, Mary Jeanne has been integral to this iconic wine journey right from the very beginning. Nurturing the development of wines that are famed for their pure expression of a unique terroir, and an extraordinary vision for the creation of wines that display amazing lush complexity and fine aromatics – is the Peabody family legacy.
Combine all this with fabulous dishes created by guest chef, Scott Pickett, from ESP – Estelle by Scott Pickett, Melbourne, and you have an evening to recall for years to come.
Scott Pickett is one of Australia’s most exciting and innovative chefs, his energy is prodigious and has been the recipient of many accolades across all five of the restaurants he is involved with.
Mary-Jeanne Hutchinson, Director, Craggy Range
In 1993, Mary-Jeanne Hutchinson shared a long and leisurely meal with her father Terry Peabody and her mother Mary. The meal was not without purpose with Mary-Jeanne and Mary expressing to Terry that they wanted to extend the family passion and go into the wine business. Together, they decided they would make truly great wine somewhere in the world, later deciding on New Zealand.
With a strong family background in the hospitality industry and having studied wine marketing at the famed Roseworthy College in South Australia, Mary-Jeanne became involved in the sales and marketing of Craggy Range while it was in its infancy.
Ever the itinerant brand ambassador and with intimate knowledge of the wines, Mary-Jeanne travels throughout the world conducting tastings and wine dinners, “I never tire of seeing another bottle of Craggy Range wine ordered to the table at restaurants around the world”. Her background and knowledge offers Mary-Jeanne the advantage of being able to work closely with chefs, matching menus with wines to showcase both at their very best.
Guest Chef, Scott Pickett
Growing up on a farm in Kangarilla, South Australia, strongly influenced Scott’s passion for the best produce, and his time spent working in top international restaurants honed his skills and led to him becoming the successful chef and restauranteur he is today.
Even as a young chef, Scott drew awards and attention during the Salon Culinaire, with Judge, Bruno Cerdan declaring him to be “The One to Watch” and the winner of a gold medal. Scott also represented Australia internationally at the Bocuse D’or achieving their best ever placing at the time, with 14th ranking globally.
Scott’s most significant overseas experiences were with Phillipe Mouchel at Paul Bocuse and Langton’s, working under Donovan Cooke at the three-hatted restaurant Ondine and as Junior Sous Chef to Philip Howard at London’s two Michelin star restaurant, The Square.
In 2011, Scott opened his first restaurant The Estelle, in Melbourne and immediately received commendations. In 2014, a second venture Saint Crispin (with Joe Grbac) was launched and quickly established as successful a reputation as the first.
In late 2014, Scott’s first cookbook, Scott Pickett: A Cook’s Story was released, with further media exposure coming in 2015 with a television series, The Hotplate. This Channel 9 series aired with Scott and Tom Parker Bowles as hosts.
While filming, Scott also juggled the launch of two more restaurants, the casual Estelle Bistro and the fine dining degustation style, ESP – Estelle by Scott Pickett.
In 2016 there was further growth with Scott launching Pickett’s Deli & Rotisserie at Melbourne’s iconic Queen Victoria Market.
This event is presented with our compliments, at no additional cost beyond the normal rate.
From NZ$845.00 + GST per person, per night (on a double/twin occupancy basis). This includes pre-dinner drinks with canapés, gourmet dinner by guest chef, Scott Pickett with Craggy Range wines, full country breakfast, with return Taupo Airport transfers, if required.
While every endeavour will be made to follow this programme of ‘Events’ in the order and form in which it is currently published, there could be last-minute changes due to circumstances beyond our control.