Dine with Dish and Esk Valley Estate

Join Dish and Esk Valley for a very special night of fine wine and exceptional food at Josh Emett's Rata in Queenstown.
Book two tickets to dine with Dish and Esk Valley at Josh Emett's Rata and go in the draw to win your night's accommodation, including breakfast, for two at Queenstown's beautiful Hotel St Moritz. Winners will also receive a gift basket filled with delicious food, a gift from Esk Valley and a voucher to dine at Queenstown's Madam Woo.*
Join Gordon Russell for a night of fine Esk Valley wines matched with superb food from iconic Queenstown restaurant, Rata. Gordon will take diners on a journey through Esk Valley’s wines, including its premium Winemaker’s Reserve and a very special release on the night.
Esk Valley is a boutique winery renowned for its premium hand-crafted wines. Winemaker Gordon Russell produces wines that are both elegant and sophisticated, and which truly reflect the character of Esk Valley's individual vineyards.
A runner up in the Winestate Magazine ‘Winemaker of the Year 2013’ award, Gordon Russell has established himself as one of New Zealand’s most recognised winemakers with his passionate approach to winemaking and the enormous success he has achieved in tastings and competitions, including collecting the Champion Merlot Blend trophy at the Air New Zealand Wine Awards in 2014.
Esk Valley Estate, nestled in the Hawkes Bay area of Bay View, is a boutique producer of premium New Zealand wine. The wines are crafted using traditional methods and local knowledge to bring out the best of every vintage. Grapes are sourced from Hawke's Bay including the world-renowned Gimblett Gravels and from Martinborough.
Don’t miss this opportunity to enjoy exceptional wines from one of New Zealand’s leading wineries with a very special menu. Seats are limited so book your tickets now.
*Winner will be drawn on Wednesday 14th of October 2015. Accommodation prize is for one night only on Tuesday 20th of October 2015.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!