This was held at Field & Green in the Wellington CBD last month. It was well attended, albeit we did have a couple of last-minute cancellations due to Covid, which meant we did not hit the maximum seating of 48 that we were booked for at the beginning of that week.
Everyone was welcomed with a glass of the Club’s bubbly, and a good variety of wines was brought to create a jovial atmosphere for the evening. The food was well presented, and the committee received a host of favourable feedback after the event, indicating that this was a venue that members would like to attend again sometime in the future.
We know members particularly enjoyed the Treacle Tarte with clotted cream. Laura, the chef at Field & Green, has kindly agreed to share her recipe with club members, and you will find it as a separate attachment to this newsletter. Thanks, Laura and thanks, Helen, for securing this for us.
We thank Terry Friel for suggesting Field & Green and working with them to produce an excellent menu for the night.
Central Otago: The New Zealand wine region with vineyards to rival Burgundy
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