In case you missed the week's big beer news, DB is New Zealand's champion brewer for 2010.
The country's second-largest brewer...
Beer & Chefs
Which goes with what?
Chefs of participating Restaurants and Bars in the Wellington area were given the challenge of matching a craft/premium New Zealand beer to a dish served in their establishment. Judged by Dish magazine editor, Victoria Wells, and guest judge, Paul Mercurio, the winning Chef received a trip for two to Melbourne, including flights and accommodation at the Amora Riverwalk Hotel.
Fancy participating in this event this year (2010)? Click here to register your interest today!
*Note: Entries must be received by no later than 4pm on Wednesday, 11 August 2010 in order to be judged. Entries received after that time will not be considered.
Want to taste some of the entries yourself? Get along to any of the eateries below and be your own judge!
|
Entrant |
Meal |
Beer Match |
|
Mac's Brewery Bar |
Dug leg confit served with sauteed potatoes, green beans and petite salad |
Mac's Sassy Red |
|
D4 |
Lamb rump stuffed with blue cheese, walnuts and spinach, with parsnip cake and fruit stuffing. |
Tuatara Porter |
|
The Tasting Room |
Wild venison on roesti potato with black beer battered oysters, chocolate and black beer molé sauce. |
Monteith's Black |
|
Vivant! |
Sirloin with potato gratin, watercress, onion rings and red wine jus. |
Mac's Sassy Red |
|
Grill Restaurant |
Prime angus beef, grilled onion and mushroom, melted Kapiti cheese, mustard mayo served in a fougasse bun. |
Mac's Sassy Red |
|
Lagerfield |
Tuatara Pilsner braised duck with apple and fig jam and cider foam. |
Tuatara Pilsner |
|
Plum Cafe |
Panfried grouper on sauteed fennel, leek, capsicum and Cavolo Nero with a curried mussel veloute. |
Mike's Pilsner |
|
Cafe Polo |
Rustic pork terrine with apple and saffron relish, peppered "Black Bru" jelly and light rye bread. |
Mata Black Bru |
|
Hashigo Zake |
Free Range Venison Vindaloo Pie |
Mike's Organic Imperial IPA |
|
The Four Kings |
Beef Beerguignon (Bourguignon) slow cooked in Macs Sassy Red served with boiled new potatoes carrota and Baguette. |
Mac's Sassy Red |
|
The Corner Store |
Honey smoked pork belly with roast parsnips and Jerusalem artichoke chips |
Monteith's Golden |
|
Bistro 169 at Abel Tasman Hotel |
Lamb hotpot, sweet red cabbage, and butternut puree. |
Three Boys Oyster Stout |
| Logan Brown 192 Cuba Street Te Aro Wellington |
Cardamom and Rose Water Panna Cotta with Pistachio Wafers & Rhubarb |
The Mussel Inn Captain Cooker |
| Le Canard 10a Murphy Street Thorndon Wellington |
Tournedos of pork stuffed with prunes, wholegrain mustard sauce and "Gratin Dauphinois". |
Tuatara Ardennes |
| Meow 9 Edward Street Wellington |
Roasted wild venison fillet on organic bogard kumera puree with organic blackberry Jus finished with wild watercress and puy lentil vinaigrette |
Mata Taniwha |
LATEST NEWS
Hi everyone, on behalf of the Brewers Guild we want to say a huge thank you for entering the Beer & Chefs competition this year, the judges...
DB Breweries is the New Zealand Champion Brewery of the 2010 BrewNZ Beer Awards. Announced tonight at an Awards Dinner held at the Duxton Hotel...
ROUND THE BARS
Fill your Beer Miles Passports
to win a trip to Melbourne!!!
Simply collect stamps during beervana week by tasting selected beers at participating bars and when your passport is full you're in the draw to win a holiday for two in Melbourne, including flights and accommodation!
CLICK HERE FOR MORE
