Food and Wine Classic in Hawke’s Bay

Twice a year we get involved in FAWC in Hawke’s Bay. It’s an intense month long showcase of food and wine, where wineries and eateries get creative and pull out all the stops to give people a good time. Winter FAWC creates a month of excuses to get off the couch and out into the world, and it’s a great antidote to the winter blues.

This Winter FAWC we have three FAWC events. One has sold out already – our sourdough workshops – if you missed out we hope you will get to sign up to some other great treats, or perhaps we will see you next year. Our other workshop focuses on everyone’s best friend, CHOCOLATE. This workshop is very close to selling out so don’t hesitate, book here to be part of it. We are running it twice: Friday 3rd and Friday 10th June.

Our third event is a pretty special two-parter on Friday 17th June. We are focusing on Californian wines and food. We have Brendan Nash from purveyors of fine wines Dhall and Nash presenting on the characteristics of Californian wines and how they compare to Hawke’s Bay wines. Then we will serve up a delicious spread of Californian inspired cuisine. You are able to book for both parts of the event or just one. But, believe us when we say, it’s better together!

California Cruising will be held in Hastings’ newest space: Parlour Projects. This event will introduce you to this versatile gallery space that can be used for private dinners, with Opera Kitchen providing the catering. Parlour Projects is right next door to the newly reopened Opera Kitchen in Hastings.

 

Here comes the Sun

Our FAWC 2014 offering at Smiths this November heralded the coming summer and everything we love to taste through those hot Hawke’s Bay months.

Sharing good food with friends and family is a common refrain but still has truth and honesty to it. That really is how we spend our summer time.

Our FAWC menu began with picnic food, cranked up a notch. No flies here! Mussels grilled on the half shell with a bacon crumb – yum – pickled pork and piccalilli of summer vegetables. Kingfish ceviche with fennel confit. Local buttery olive oil. Kick and bite, fresh and smooth, rich where it needs to be, sharp to cut through.

New season zucchini flowers are a delight. A natural gift that needs no fussing. Baby carrots. Healthy dark leafy greens. Lamb of course.

To bring all this together seamlessly, honestly, effortlessly takes considerable toil. We share our ideas with our local suppliers then go back and forth on exact requirements and ingredients. It’s an ongoing conversation considering each element and how it works for the greater good. There’s a nervous watch on the weather, one mistimed frost or douse of rain can force us to change direction. If there is a menu change it’s always for the best because no one wants half-pie produce on the plate: the cooks, the growers, least of all the diners.

So FAWC is done now for 2014 and we can get down to the delights of feeding people through the best Hawke’s Bay has to offer. From roudy family get togethers at Opera Kitchen and cosy catch ups with nearest and dearest at Smiths, to healthy food for everyday at Albion Canteen (our play on quick and easy): bring on summer with all its fruit, salads and seafood, outside cooking and fresh warm air.

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Hawke's Bay, New Zealand
info@operakitchen.co.nz
+64 6-870 6020

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