There’s not a lot to say about July – the month of mid-winter melancholy. But rather than glumly counting down the days until summer, we’re all about the positive vibes, and luckily, the seasonal institutions of guilt-free winter fare consumption and red wine appreciation are two activities we’re more than happy to get behind.
July is also the month where top chefs in New Zealand will prepare delicious duck dishes matched to Cloudy Bay Pinot Noir as part of the fifth international Cloudy Bay Pinot & Duck Tasting Trail. Perfect coincidence or what?
This year, 27 chefs around the country were tasked with creating a signature duck dish which would perfectly complement the bouquet of dark berries, cinnamon, cherry and soft tobacco found in Cloudy Bay’s 2013 Pinot Noir vintage. The resulting dishes are being served at participating restaurants between 1-31 July for a set price (see below for full list of restaurants).
FQ was lucky enough to sample three of the dishes on offer (from Auckland restaurants The Foodstore, La Fourchette and Monsoon Poon) and can confidently inform you that each chef fused succulent duck with tasty, seasonal ingredients to create a plate which matched perfectly with the Pinot Noir. It’s almost impossible to pick a favourite… But Monsoon Poon just edged it for us – their house-roasted Chinese five-spice duck with egg noodles gave the perfect kick of spiciness and warmth needed on a chilly winter’s day.
Check out the list of participating restaurants below and then book directly with your restaurant of choice:
Hotel De Brett
46 & York
Mikano Restaurant & Bar
Wakatipu Grill Hilton
No5 Church Lane