Labour week just passed on the weekend of October 22 and 23rd.
The Saturday of that weekend found Cuisine Concepts at the Millton Vineyard and winery in Gisborne, preparing and serving a 4-course lunch. A long table was dressed in formal white, beneath a canopy of chestnut Trees. The occasion was celebrating the new vintage of the Millton grand cru, Clos de Ste. Anne range of wines.
Four courses started with Fennel cured salmon and steamed courgette Terrine. Platters of spring vegetables, dressed simply with good olive oil and seasoning were served next. Main of Angus eye filet, mushroom risotto, béarnaise and red wine jus followed. Simply cooked and seasoned, creating a platform to taste two stunning red wines. Platters of ciabatta with olive oil and salad leaves accompanied the meal. The last course was Hohepa Gouda cheese served with pears.
A stunning day in Gisborne was matched by simple good food and stunning Millton wines. A memorable day in the company of James and Annie Millton, their staff and a long white table filled with very happy lunch guests. Fantastic day!!