The evening meal at Kauri Cliffs was a special event as top Australian chef Neil Perry and his team were over to cook. The lodge has a dress policy for dinner which is unusual for NZ but nice to see all the men wearing jackets.
The room was set up with two long tables seating 20 each, so the room was a buzz with people talking. Neil Perry explained the menu - all Italian cuisine, and the Italian wine matches that had been chosen by one of NZ's top wine distributors.
After a first course of various bruschetta, we were then served a beautiful dish of ham, parmesan and cabbage.
Third course was a seafood chilli risotto, this was cooked al dente, not to our usual taste, but still a very delicious dish with perfectly cooked paua, scallops and squid.
The main course was beautifully cooked lamb served with caponata and roast potatoes on the side.
Dessert was panna cotta with rhubarb, a lovely end to a fantastic dinner.
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