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Fine Dining Experience

Celebrating our partnership with BAFTA for another year, in the lead up to the Virgin Media British Academy Television Awards this year, we have teamed up with BAFTA's Head Chef, Anton Manganaro, and Front of House Manager, Graham Lloyd-Bennett to create a delicious and award-worthy menu designed to complement some of our finest wines that will elevate any special moment. #MadeForTheMoment

Make The Full Menu At Home

(serves 2 people)

 

Starter: Grilled asparagus with a soft poached hen’s egg, St George’s mushrooms, spring pea puree and confit tomato oil

Wine pairing: Villa Maria Cellar Selection Sauvignon Blanc 2020

Ingredients

  • 8 spears of medium asparagus washed and peeled
  • 50ml olive oil
  • Salt and pepper
  • 2 large free-range eggs
  • 100ml white wine vinegar
  • 160g St George’s mushrooms washed and trimmed
  • 50ml of rape seed oil
  • 100g diced butter
  • 2 cloves garlic slightly crushed
  • 4 stalks thyme
  • Squeeze of lemon
  • 200g of very ripe plum tomatoes
  • 100ml of olive oil
  • A few stalks of tarragon
  • 1 small shallot very finely sliced
  • 1 clove garlic sliced
  • 1 egg cup of diced tarragon
  • 200g finely grated Berkswell cheese
  • 500g fresh peas
  • 150ml of vegetable stock
  • 50g butter
  • 10 mint leaves

Method

  1. Blanch the asparagus in boiling salted for 1 minute and drain and place in a shallow tray. Sprinkle the spears with the olive oil and roll in the tray to cover them with the olive oil, season with the salt and pepper and place on the hot griddle pan and carefully turn every 2 minutes to cook all over. Keep warm.
  2. Bring the water to the boil and add the vinegar, turn the heat down to you have a rolling simmer in the pan. Crack the eggs into separate ramekins and gently lower them into the pan, stir them gently with a spoon. Poach for 4 minutes, then remove and plunge into ice cold water. Store there until needed.
  3. Heat a non-stick pan until smoking then add rapeseed oil and mushrooms. Colour the mushrooms for a 2-3 mins then add the butter, garlic, and thyme. Turn the mushrooms in the foaming butter and season. Cook for 2-3 minutes longer and add the lemon, remove from the pan keep somewhere warm.
  4. Wash and remove the eyes from the tomatoes. Cut them in half and then each half into 8 pieces, place into a small metal heatproof bowl. Cover with olive oil and add shallots, garlic, basil stalks, salt, and pepper. Place the bowl over a pan of just simmering water for approx. 1 ½ hours until the tomatoes are soft. Carefully remove the bowl of tomatoes from the pan and decant into a jug blender, then blend until smooth. Season and pass through a fine strainer. Add the diced tarragon just before serving.
  5. Sprinkle the finely grated Berkswell cheese onto a tray and place into an oven heated to 180°. Cook for 8-10 minutes until golden brown. Allow to cool slightly and cut out with a small cutter. Set aside.
  6. Bring the vegetable stock and butter to the boil and season. Add the peas and bring back to the boil, cook until tender. Add the mint leaves, drain, and puree in a blender adding back the liquid and seasoning.

 

Main Course: Slow braised shoulder of spring lamb with charred grelot onions, broad beans, baby carrots, Jersey Royal fondants and slow roasted rump of spring lamb

Wine pairing: Villa Maria Cellar Selection Pinot Noir 2019

Ingredients

  • 300g shoulder of lamb
  • 20g of thyme flavoured honey
  • ½ onion diced
  • 1 small carrot diced
  • ¼ leek diced
  • 1 stalk of celery diced
  • 5 ½ cloves of garlic
  • 50ml of pomegranate molasses
  • 1 small piece of star anise
  • 1 litre of light lamb jus
  • Few stalks of thyme
  • 200g white bread diced
  • 100g picked tarragon and parsley mixed
  • 1 small, chopped shallot cooked in 100g butter
  • Salt and pepper
  • ½ teaspoon grain mustard
  • 4 grelot onions
  • 200ml vegetable stock
  • 50g butter
  • 20ml of rapeseed oil
  • 300g fresh broad beans
  • 6 washed and peeled baby carrots
  • Reserved grelot cooking liquor
  • 80g of cooked and chopped spinach
  • 150g of double cream
  • 10 small or 6 medium Jersey Royals, washed and scrubbed
  • 150g of sliced cooled butter
  • Few sprigs thyme
  • 1 rump of lamb trimmed
  • 50ml olive oil
  • A few rosemary leaves
  • 1 rump of lamb trimmed
  • 50ml olive oil

Method

  1. Season and seal the lamb on all side in a hot pan, remove the lamb. Caramelise ½ in the residual lamb fat. Add the jus, honey, pomegranate molasses, star anise and thyme, bring to the boil. Skim well. Add the lamb back to the pan and braise very slowly until soft and moist. Slow cook at 70° for 12 hours. Allow the lamb to rest in its juices and remove from the jus once cool. Pass the liquor and reduce until it coats the back of a spoon. Season the pass and reserve. Pick the lamb, shredding the meat and discarding any sinews, mix the lamb with some of the jus to bind and moisten. Roll in cling film 5 cm in diameter. Chill, then slice into 2 pieces.
  2. Place the bread and herbs in a blender and blend until you have fin crumbs, add the shallot and butter mix. Remove from the blender and roll between 2 pieces of parchment paper 2-3 mm thick. Chill well.
  3. Wash and peel the grelots, then place in a small pan with the vegetable stock, butter, and seasoning. Bring to a simmer and cover with paper, then cook until the onions are tender 12-15 minutes. Drain, cool, and cut in half (reserve the liquor to cook the carrots in). Brush with the oil and sear in a hot pan to serve.
  4. Bring a small saucepan of water to the boil. Shell the broad beans and wash (make sure you have a bowl of ice water ready on the side). Plunge the broad beans into the boiling water for 2-3 minutes. Remove with a slotted spoon and chill immediately in the ice water. When cold, drain and remove the skin from the beans and allow to cool. Keep to the side.
  5. Bring the cooking liquor to the boil and add the carrots, bring to a simmer and cook until tender. Remove from heat.
  6. Melt butter in a small pan and add garlic. Cook for 2-3 minutes, then add the double cream and bring to the boil. Reduce to a ¼ then add the spinach. Season and reserve.
  7. Place potatoes, cooled butter, 1 crushed garlic clove, few sprigs of thyme and salt and pepper into a small pan and bring to the boil. Simmer gently in the butter until the potatoes are cooked.
  8. Place rump of lamb (trimmed), 50ml olive oil, 1 sliced garlic clove, a few rosemary leaves and seasoning in a small container and cover the lamb on all sides, leave in the fried for 24hours to marinate. Remove the lamb from the marinade and season on all sides. Heat a hot pan and add the lamb fat side down and cook the fat slowly until fully melted and brown, then turn the lamb on all sides in the pan browning well. Place into an oven at 80° for 45-55 mins, until the lamb reaches 55° core temperature.

 

Dessert: Goats curd vanilla panna cotta with textures of strawberries and verbena snow

Wine pairing: Reserve Noble Riesling Botrytis Selection 2018

Ingredients

  • 50ml milk
  • 125ml double cream
  • 20g caster sugar
  • 2 leaf gelatine soaked
  • 75g of goat’s curd
  • ¼ vanilla pod
  • 6 large strawberries with the hull removed
  • 100ml of stock syrup
  • 400g fresh strawberries washed and hulled
  • 40g icing sugar
  • 1 ½ leaves of gelatine soaked and squeezed
  • 4 strawberries hulled and washed
  • 30ml of strawberry puree
  • 3g dehydrated yoghurt crispies
  • 3g dehydrated strawberry crispies
  • Verbena water 320g
  • Egg white powder 18g
  • Sugar 75g
  • 75g water
  • 3g gelatine soaked and squeezed
  • Pineapple liquor 10g

 

Method

  1. Bring milk, sugar, and vanilla to the boil, then add soaked gelatine and stir. Chill to room temperature and add yoghurt strain, then pour into rectangle moulds that have been lightly oiled. Allow to set in the fridge then freeze slightly to turn out of the moulds.
  2. Slice the strawberries 2-3 mm thick and lay on a non-stick sheet. Brush with the stock syrup, then place into a warm oven heated to 55° or dehydrator overnight to dry the slices. Remove from the tray and reserve.
  3. Place the strawberries and sugar into a bowl and cling film. Put the bowl over a pan of simmering water and leave on a low heat until the juice comes out of the strawberries, approx. 2-3 hours. Do not boil the water, keep it at about 80°. Pass the liquid carefully through a fine sieve, add gelatine and pass again. Line 2 x 7cm rings with cling film. Lightly oil each lined ring and pour 30g of the jelly into the rings. Place in the fridge to set.
  4. Make verbena water by placing 500ml of water and 30g verbena leaves in a blender and blending until smooth and then passing it through a muslin cloth, reserving the liquid. Then, pour the verbena water into a mixer bowl and whisk on slow speed. Add egg white powder and continue to mix on slow speed. In the meantime, make a syrup with sugar and water by bringing to the boil, then adding gelatine and cooling it to 28°. Add the syrup to the juice and egg white powder when it has reached half the maximum volume, whip on high speed until the mixture reaches full volume, add the pineapple liquor, mix for 10 more seconds pour into a container and freeze.

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Awatere Valley