Marlborough Mad Hatter's Tea Party

Thursday 10 December, 4.00 pm - 6.00 pm

Marlborough Vintners' Hotel

Rapaura Rd

RSVP: slowfoodmarlborough@gmail.com

The very first Terra Madre Day is being held on 10 December - celebrating Slow Food International's 20th anniversary and to recognise the importance of supporting local food producers.

To recognise the day, as part of events happening all over the world, Slow Food Marlborough is holding a “Marlborough Mad Hatter's Tea Party”.  Bring some locally produced food and drink, and enjoy it in the relaxed setting on the patio and under the cherry trees at Marlborough Vintners Hotel.

There will be a treasure hunt and local berries and cherries supplied for children - and maybe even some locally produced chocolates - so bring along your children, or someone else's !

This is a Sun-Smart event, supported by the Marlborough Cancer Society and Cancer Society representatives will be judging - with a Slow Food prize for the ‘Maddest hat’. 

It's also a chance to 'take a breather' and slow down before the Christmas rush, and in keeping with the season, we'll be collecting food donations and gold-coin donations for charity.

Thursday 10 December, 4.00 pm - 6.00 pm

Marlborough Vintners' Hotel

Rapaura Rd

RSVP: slowfoodmarlborough@gmail.com

BYO Food and Refreshments

Marlborough food, drinks, and ingredients please.

Fantastic Fish at Herzog

As with last year's bread-making, there was a strong response to the chance of attending a demonstration at the fantastic Herzog winery and restaurant.

The focus this year was on fish - the Blue Warehou - a species available all year round and caught mainly in the Cook Strait coasts and off Westland.

First of all the four Herzog chefs, each with a small group, demonstrated how to fillet the fish - the initial removal of the fins, then carefully cutting along the bony area to ease away the meat.

The result from the delicate operation was a fabulous, fleshy and juicy fillet. A few pin bones remaining were then removed.

Three recipes were then prepared.

A piece of the fillet was cut off for marinating. The marinade was a combination of seeds and herbs. This was packed on top of the fish fillet for refrigeration for 24 hours minimum.

Secondly, a Blue Warehou roll: wafer thin slivers of fish were sliced from the top of the fillet - unbelievably thinly - although we were assured it wasn't a problem if we didn't get the slices quite that thin! The filling was mixed and placed down the middle of the fillet which was then rolled up in a sausage shape. This was then put in the freezer until it was firm and easier to slice.

The third recipe was marinated Blue Warehou with wasabi cream and orange & basil vinaigrette. Again, thin slices of fish were placed on cling-film. The filling was then put on the centre of the fish, the edges of the cling-film pulled up and twisted to seal. The vinaigrette was served on the side.

Samples of all these were brought to us - while we enjoyed some wonderful Herzog wine - and were tasted with great enjoyment and gusto. They certainly weren't slow to disappear from the platters.

(With thanks to Sally Woolhouse for the article and pictures, and special thanks to Therese and Hans Herzog and the team at Herzog Winery and Restaurant for another special Slow Food Experience)