Dine with dish…with Greenlea Butcher Shop at Ostro
On Monday 21st October we hosted one of our favourite Dine with dish events ever. Ostro was a packed house, tickets having sold out within days of being available thanks to the allure of the uber-talented Josh Emmet and his team, and the outstanding produce supplied by the Greenlea Butcher Shop.
The evening started with fabulous Lighthouse G&Ts and an array of delectable canapes. We enjoyed fresh Trevally ceviche with lime, coconut cream, cayenne and shore sorrel, Steamed leeks with Windsor blue, sour cream and pine nuts on brioche rounds and Classic beef tartare. Appetites whetted for the main event we took our places at the tables and moved on to an entrée of Peppered First Light venison, liver and heart, lemon and caper butter. This sublime carpaccio was utterly fabulous and perfectly paired with the Vavasour Pinot Noir 2017, thanks to Foley Wines (and also for the other stunning wines). Next up was our first main of Greenlea beef fillet in a mushroom hotpot, with shitake cream. The tender, perfectly cooked grass-fed beef was matched with Te Kairanga John Martin Pinot Noir 2017. Our second main course consisted of Roast Ovation Lamb rack with a mouth-watering lamb cassoulet, tomato basil granita and crumbled feta and a glass of Mt Difficulty Bannockburn Pinot Noir 2017. Just when we thought we couldn’t squeeze in another bite the spectacular dessert arrived – Chocolate marquis with Maungatapere raspberries, intensely fabulous wild strawberry sorbet and a chocolate crisp with Mt Difficulty Ghost Town Syrah 2017 (every morsel was devoured).
During the evening we heard from Julie McDade of the Greenlea Butcher Shop who shared their passion for producing the very best premium beef and supplying world class Ovation lamb and First Light venison. All of their produce is New Zealand pasture-raised, grass fed, hormone and antibiotic free. To order your own stunning meat, head to the Greenlea Butcher Shop.
Josh Emmet was the host with the most as he explained the details of our dishes in between courses and chatted and mingled with guests – we were treated to a feast as well as a master-class in entertaining. Meanwhile the Ostro staff were attentive and helpful, efficient and timely. Our guests left, loaded dish goodie bags in hand, and we finished the evening buzzing at how smoothly the event had progressed as well as how much fun it was.
Keep an eagle-eye out for the details of our next Dine with dish event…I guarantee you won’t want to miss out!
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.