"Coming from a large, isolated farming background in the North Island of New Zealand my passion and knowledge of food grew out of being part of a family where the natural way of life meant that we grew, nurtured and butchered everything we put on the table. Today, I still have the same enthusiasm to create wholesome food using only the best local ingredients, whilst combining them with inspirations I have picked up during my travels around the world."
Being a Master Chef has also given Chris the opportunity to produce a couple of successful television series. He recently visited Greenland and had the chance to cook some amazing dishes using fantastic, traditional Greenlandic ingredients for a forthcoming series.
Tonight Chris will present a menu fetauring our own Eastern Shore natural larder, with his spin. These will be pairied with wines selected by Mark.

$88 per person for four courses and four wines. 6.30pm.


"The Flying Kiwi" Dinner and Wine Pairing

Friday 5th May 2017

Canapé of soft Quail Egg with velvet Hollandaise and Caviar
Domaine de Bernier Chardonnay France 2014

Cauliflower Veloute with Truffle Oil
and toasted Hazelnuts

Sautéed king Prawn/Scallop
in a Watermelon Curry with Coriander Yoghurt
Columna Albarino Galicia Spain 2014

Grilled Spring Lamb Cutlet with crumbed Lamb Shoulder, fried Sweetbread
mashed Potato, roast jewelled Vegetables and Red Wine Jus
The Ned Pinot Noir Marlborough New Zealand 2014

Mini Kiwi and Passionfruit Pavlova
with a trio of Chocolate and Sugar Shard
BEX Rielsing Mosel Saar Ruwer Germany 2012


Saturday 6th May Cookery Demonstration and lunch with Chris $50 per person 10am start.

Demo by Chris Coubrough - Fab with Fish

Seared Scallops with Celeriac Remoulade a crisp Puff Pastry Case and smooth Pea Puree

Halibut on the bone, Black Pudding Mash with rich Shellfish Bisque

10 am two hour cooking demonsrtation with Chris
12 noon two course lunch and a glass of wine with Chris