Mary Jeanne Hutchison, Director of Craggy Range Winery graced Huka Lodge with her presence and amazing red wines, while Guest Chef, Scott Pickett, along with his Sous Chef, Jordan Joubert, were very busy in the kitchen.
Scott travelled from his restaurants in Melbourne to create a menu especially for the dinner, leading off with Salmon, Calamari, Oysters & Rouille – accompanied by Craggy Range Gimblett Gravels Rosé 2016, from Hawke’s Bay.
The second course was Canterbury Black Truffle Rissoni, matched beautifully with Craggy Range Te Muna Road Vineyard Pinot Noir 2015, from Martinborough.
Venison served with Celeriac and Salt-baked Beetroot sat perfectly with the Craggy Range Gimblett Gravels Syrah 2015, from Hawke’s Bay.
Another great Hawke’s Bay star, apart from Craggy Range, has to be their Wagyu Beef. Scott presented this with Fermented Black Truffle & ‘burnt’ Carrot Purée. Craggy Range Le Sol Syrah 2015, also from Hawke’s Bay, was a brilliant choice to accompany the dish.
Dessert comprised a sensational combination of chocolate, kumquat and yuzu.