Dish

B

eing greeted with a champagne

flute of effervescent Tuatara Weiz

Guy Hefeweizen kicked off a fun

evening of delicious food and hearty brews

at Dine With Dish at The Grounds.

From the start, diners were wowed by

the mouth-watering choice of canapés – a

selection of Crayfish and Scampi Sausage

Rolls, leaving them in little doubt of the

culinary treats that were in store from

talented head chef, Ben Bayly.

Once seated, the first course arrived on

cue – Grilled Squid with freshly, and thanks

to Ben, flamboyantly hand-carved Jamon

Iberico, romesco, rocket and sourdough

bread served with a perfectly matched

glass of Tuatara Helluva Lager, a smooth,

balanced beer with hints of lemon and

bready malt.

A perfect partnership of two original

brews – Tuatara Mot Eureka Pilsner and

Sauvinoa Single Hop Pale Ale – were a

seamless match to the robust flavours

of the second course, Te Mana Lamb,

Roasted Loin and Crispy Belly.

The third course of Long-cooked

Wagyu Short Rib, served on the bone with

winter spices, Jerusalem Artichokes and

Heirloom Beets was a tastebud sensation

and matched beautifully with the tropical

fruits and orange marmalade flavours of

Tuatara’s Kapai Aotearoa Pale Ale.

Next up, cheesemonger and twitter

sensation, Calum Hodgson, aka

@CurdNerd, introduced the fourth course,

a selection of farmhouse New Zealand

cheeses, all crowd-pleasers, especially the

small but perfectly-formed, Cheese with

No Name, made even more tantalising

by the plum and raison, chocolatey malt

of Tuatara’s Dubbel Barrel and the spicy

clove and orange sweetness of the Tripel

Barrel Belgian Ale.

Dessert came too soon, but finished off

the evening as decadent as it began, with

a sinfully rich Valrhona chocolate fondant

with caramelised pears topped with a

smattering of hazelnuts. The Tuatara

Amarillo American Dark Ale, with its

ruby-coloured hue and serious tangerine

swagger was well worth raising a glass

to – the perfect end to a flawless and

highly-satisfying evening.

Guests were treated to a perfectly crafted menu matched to

exceptional Tuatara Brewing Co. beers at a recent Dine with

Dish event at The Grounds restaurant.

ADV2017

VALRHONA CHOCOLATE FONDANT,

CARAMELISED PEARS, HAZELNUTS

Matched with Tuatara Amarillo American

Dark Ale

“Amarillo’s dark chocolate malt

complemented the chocolate fondant, while

the orange sorbet lifted the hops in the ale.”

TE MANA LAMB, ROASTED LOIN AND

CRISPY BELLY

Matched with Tuatara Mot Eureka Pilsner &

Sauvinova Single Hop Pale Ale

“Both the Mot Eureka and Sauvinova have

robust bitterness and subtle malt which

balances out the richness of the lamb.”

a hearty brew

Carl Vasta from Tuatara Brewing Co.

shares his thoughts on three of his

favourite matches:

THE WINE & FOOD

W

tuatarabrewing.co.nz

FARMHOUSE NEW ZEALAND CHEESES

PRESENTED BY @CURDNERD

Matched with Tuatara Dubbel Barrel Ale &

Tripel Barrel Belgian Ale

“The full-flavour of both the Dubbel and

Tripel strong Belgian ales softly floats the

cheese off the tongue.”

REVIEW