Waiheke Marketplace : August 3rd 2011
25 WAIHEKE MARKETPLACE, AUGUST 3, 2011 NEWS Advertise your winter menu with us - call Dene on 372 9231 Dine in or takeaway OPEN 6 DAYS WED-MON FROM 5PM CLOSED TUESDAYS (09) 372 2588 Fully Licensed ARTWORKS, ONEROA VINE &DINE on waiheke FUNCTION CENTRE Available For Group Bookings All Enquiries Phone 372 0046 E firstname.lastname@example.org Charlie Farley's Restaurant & Bar on the Beach 21 The Strand, Onetangi Beach - 09 372 4106 Breakfast Lunch & Dinner Tuesday to Sunday Thirsty Thursdays 3pm - 6pm "C'mon Cymru. Cwpan y Byd!" FREECALL: 0800 372 200 FREE LOCAL CALL: 09 372 6643 email@example.com www.waiheketransport.co.nz Chef off for a taste of Oz Still learning after 20 years: Te Whau head chef Marco Edwardes is off for a stint in Sydney. ' I am really looking forward to tasting some new flavour combinations, learning some new techniques and work with products I haven't used before. ' Marco Edwardes, head chef Te Whau head chef Marco Edwardes is off to work with one of Aus- tralia's leading chefs but he promises to return. Marco has been invited to do a stage'' at the famous Tetsuya Res- taurant in Sydney, ranked in the top 100 in the world. The res- taurant is so popular the waiting list for a reser- vation is over a month long. His visit will involve an intensive ten days in the kitchens. Marco says he was for- tunate to attend a masterclass by the restaurant's founder, Tetsuya Wakuda, at the Auckland Seafood School last month. Tetsuya is widely con- sidered as one of Aus- tralia's, and the world's, finest and most original chefs,'' he says. An invitation from Tetsuya's head chef, New Zealander Luke Powell, followed shortly after. Marco says: To be able to work with such an inspirational chef is an honour and a dream come true. Tetsuya's unique cuisine combines the Japanese philosophy of natural flavours using the freshest produce with classical French cooking techniques. Tet- suya creates imaginative dishes unparalleled any- where in the world.'' Even after over 20 years of cooking, Marco says there is still much to learn as a chef. I am really looking forward to tasting some new flavour combinations, learning some new techniques and work with products I haven't used before.'' He says it will be an inspirational journey and he is looking forward to sharing his experiences with the team at Te Whau and the restaurant's guests on his return. Mr Edwardes' last night before leaving for Sydney will feature a four-course degustation dinner of modern German cuisine on August 6, at Te Whau's refurbished restaurant. Phone Te Whau Vineyard Restaurant on 372-7191 for a reservation. Tastings and talk, above: The Kennedy Point Vineyard tasting room at its Wild Game Night. Merlot match: Nigel Robinson enjoys a taste of the Kennedy Point Reserve Merlot 2005 which was paired with a duck liver pate and merlot jelly. Wine list makes for wild night at vineyard A night of wine and food pairing gave connoisseurs the chance to taste a list of new release wines from Ken- nedy Point Vineyard matched with wild game hors d'oevres inspired by the cuisine of the Northern Rhone. From oysters with sauvignon blanc to gourmet potatoes and wild fallow deer matched with syrah, the Wild Game Night kept Island Indulgence chef Dave Roast busy mak- ing canape ´s to keep up with demand. Vineyard owner Susan McCarthy says the venue has extended its wine list to cater for the growing number of visitors. Launched at the event was an easy drinking chardonnay, called White'', paired with smoked scallops. The runaway success of the night was the res- erve malbec 2008, which was proclaimed as simply divine'' paired with ripe cheeses or chocolate biscotti. Phone 372-5600 or email info@kennedy pointvineyard.com You can bet this fundraiser will be a winner Viva Las Vegas: A punter tries his luck at the Rugby Passing Game at Ostend Market to try to win a chip worth $500,000 to use on the night of the Waiheke Rotary casino night fundraiser on August 13. Tickets to the event are available from Waiheke United Travel at 1 Tahi Rd. Phone 372-9606.
July 27th 2011
August 10th 2011