NEWS

Upcoming Events

Dinner in the Cave with VIVO Enoteca Cucina
Saturday 25 February 2012

This year we are partnering with one of Wellington’s finest wine bars VIVO Enoteca Cucina for our annual ‘Dinner in the Cave’.  Blair Fryer, owner of VIVO will be travelling south with chef Sacha L'Estrange to share with us his enthusiasm and knowledge of wine and of course Sasha's beautiful rustic Italian food.

You will dine in the ambience of our candlelit underground caves feasting on a six course degustation menu designed around local New Zealand produce, and matched to current and museum release Mahi wines.

$165 per person
6.30pm for a 7pm start
Mahi Winery – 9 Terrace Road, Renwick

Numbers are limited to just 30 people so to book your place or for more information, email Deb at deb@mahiwine.co.nz or phone (03) 572 8859.

We look forward to seeing you!

MENU

Canapés
Bocconcini, melon, prosciutto & Te Mokutu Bay oysters three ways
Mahi ‘Marlborough’ Sauvignon Blanc 2011

First Course
Kingfish carpaccio, tuna tartar, grilled lemon, spring onion curls
Mahi ‘Ward Farm’ Pinot Gris 2009

Second Course
Fresh tagliatelle, Cloudy Bay clams, lobster sauce, basil & fennel oil, tomato concasse
Mahi ‘Ballot Block’ Sauvignon Blanc 2008

Third Course
Hunter’s style braised Marlborough rabbit & risotto
Mahi ‘Alchemy’ Chardonnay 2009

Fourth Course
Grilled beef fillet, Rive pinot & juniper sauce, Marlborough cherries, potato gratin
Mahi ‘Rive’ Vineyard Pinot Noir 2008

Finish
Summer fruit tart with lemongrass sorbet
Mahi ‘Twin Valleys’ Gewurztraminer 2010

Past Dinners

PORONUI WINE & FOOD WEEKEND  - MARTIN BOSLEY & MAHI
18th - 20th November, 2011

Poronui is the ultimate luxury wilderness retreat, set in 16,000 acres of back country New Zealand approximately 45 minutes from Taupo.

This year Poronui  are in the 6th year of their Gourmet Food and Wine Experiences.  Born out of their own love for exceptional food and wine they invite top chefs from around New Zealand to create a degustation menu in collaboration with a guest winemaker, and the results are always outstanding.  Only two Gourmet Food & Wine weekends are held annually and places are limited to 11 couples per event. 

In November,  Martin Bosley, acclaimed chef and owner of Martin Bosley’s, Royal Port Nicholson Yacht Club, will present a gala degustation dinner in Poronui’s atmospheric underground wine cellar. Martin is one of New Zealand’s most awarded chefs and is constantly innovating his masterful and internationally acclaimed style.  Mahi is delighted to be providing the wines and I will bring out some of our cherished museum wines no longer available for purchase.  All in all it will be a very special and memorable weekend.

Dates: Friday 18th November  - Sunday 20th November

Tariff: NZ$1,650 per couple, including GST, provides two nights accommodation, all meals including the dinner Friday night, the Gala Degustation Dinner Saturday night with matched wines, country breakfast each morning and picnic lunch on Saturday.

For further information or booking enquiries contact Eve Reilly from Poronui on +64 7 384 2080 or info@poronui.com

Dinner in the Cave - 19 March 2011
With Foxglove & Yellowbrick Road

Guests enjoyed a gourmet dinner prepared by one of New Zealand's finest Executive Chefs, Glen Taylor of the newly opened Foxglove Bar & Kitchen. Each menu selection highlighted sustainable, responsibly caught kaimoana, from Wellington food company Yellow Brick Road, matched with Mahi wine, and served by professionally trained and knowledgeable staff.

Te Matuku Bay oyster, vinegar selection
Cloudy Bay surf clam, New England foam, Jamon lberico de belotta
2010 Mahi Marlborough Sauvignon Blanc
2008 Mahi Ballot Block Sauvignon Blanc

Trevally, mango, compressed cucumber, soy-mirin pearls, sweet ginger air
Sardine, golden raisin, soya bean, miso jelly, corn puree, pork belly
2007 Mahi Ward Farm Pinot Gris

Yellow belly flounder, lemongrass-carrot puree,
singed ginger-micro spring onion, Japanese fungi
2009 Mahi Twin Valleys Gewurztraminer

Scorpion fish, cauliflower, fennel, king prawn, flaky almonds, chervil
2009 Mahi Twin Valleys Chardonnay

Caviar refresher

Packhorse crayfish, duck 'shank', tortellini, smoked potato, pinot, truffle
2008 Mahi Rive Pinot Noir

Foxglove handmade chocolate truffles

'Big Night in the Cave' at Mahi Winery - August 2010

In March of this year, acclaimed Christchurch chef Jonny Schwass was at Mahi to cook an amazing six-course degustation dinner. It was a great evening, with fantastic feedback from everyone who attended. It sold out quickly and we loved working with Jonny, and the matching of his food with our wines.

When Jonny was up here we were talking about food, wine and movies, and our favourite films based around restaurants. We all loved the brilliant 1996 movie, Big Night, involving a serious Italian chef and his unfailing attention to authenticity and quality, so thought we would use this as the basis for another dinner.

This was another stunningly successful evening.

The 'Big Night' Dinner

Antipasto
Pigs head terrine
Gorgonzola and walnut arancini
Aubergine caviar cones
Salt cod fritter and aioli
Proscuitto and melon
Prosecco - Zonin

Primo
Rabbit and truffle brodo
Mushroom risotto
Individual timpano
2007 Mahi Pinot Gris

Secondo
Quail in red wine, leeks and sage
Slow smoked salmon
Slower braised belly of pork
2007 Mahi Rive Pinot Noir

Contorno
Braised fennel Rosemary roasted potatoes
Pumpkin and amaretti
Confit artichokes
2008 Mahi Twin Valleys Chardonnay

Fromaggio
Gorgonzola
Taleggio
Grana Padano
2008 Mahi Rive Pinot Noir

Dolce
Pannacotta
Tiramisu
Gelato
Canolli
Michele Chiarlo Nivole
Moscato d’Asti

Mahi Missive

To receive our latest news detailing any upcoming dinners, wine tastings, events or new releases please join our mailer, the ‘Mahi Missive’. Send your details including your name, address, email address and phone number to:  deb@mahiwine.co.nz