An Insight Into Our First Central Otago Pop-Up Supper Club

An Insight Into Our First Central Otago Pop-Up Supper Club

Let's rewind to yesterday when we hosted our very first Central Otago Pop-Up Supper Club – a culinary adventure that's left taste buds tingling and hearts content.

The Kitchen Garden, together with Penny Black, dished out an unforgettable evening of flavours, camaraderie, and pure Central Otago goodness.

A Look Back at the Menu

Picture this: a table set with anticipation, and a menu that reads like a love letter to local ingredients. We kicked things off with Tasters that brought the party to life:

• High Country Salmon Tartare: Think zesty citrus, crisp celery, and aromatic fennel perfectly dancing with the delicate flavour of High Country Salmon.

• Merino Lamb Empanada: A spicy, lemony kick with caramelised onion, and tender Merino Lamb that'll make your taste buds do a little happy dance.

Then came the Gypsy Oven Ciabatta – the crunchy, fluffy bread that whispered of tradition and modern flair. Drizzled with Windy Ridge cream and sprinkled with NZ's finest flaky sea salt, this plate set the tone for the culinary ride ahead.

Second Plate – The Southern Waters had us hooked with Moki served alongside Gibbston Valley Jerusalem artichoke, fresh sorrel, and miner's lettuce. Imagine a burst of Otago's flavours in every bite!

Third Plate – Ah, The Kitchen Garden's Pumpkin Gnocchi. Soft pillows of goodness paired with Raggedy Range sheep's pecorino, creamy ricotta, a splash of Martinez chorizo, and the sage's wise touch.

Fourth Plate – The spotlight shone on Fiordland Wild Catch Venison. It danced with Judge Rock pinot noir, embraced doris plum, and mingled with Gibbston Valley vegetables for a symphony of tastes.

Fifth Plate – The grand finale was the Central Otago Wild Apples kissed by Windy Ridge Farm's labneh, honey, and a sprinkle of calendula magic.

Getting to Know Our Central Otago Suppliers

Now, let's give a shoutout to the legends behind the scenes:

• Windy Ridge Farm: They brought their pasteurised milk game to the table all the way from Clutha District, keeping it old-school with glass bottles and holistic practices.

• High Country Salmon: From the glacial hydro canal systems to your plate, these guys know their salmon like no other.

• The Fridge Butchery: Cromwell's treasure trove of meats and cheeses, where Jayne McMillan's passion shines through every offering.

• Harbour Fish: A family-run gem in Port Chalmers, making sure you get the freshest catch while keeping Mother Nature happy.

But that's not all, folks:

• Gypsy Oven: Leo and Javier brought their A-game from Argentina to Queenstown, giving us bread baked with a sprinkle of French flair and Latin pizzazz.

• Raggedy Range Cheese: Nick and Faith's cheese journey began 10 years ago, nestled in the foothills, bringing us distinct flavours from their sheep and goat's milk magic.

• Martinez: From chorizo dreams to a charcuterie paradise, Vaughan and Nadine took us on a flavourful ride from Cromwell.

• Fare Game: They scoured Southland, Fiorland, and Central Otago for wild game meats that hit all the right notes – traceability, sustainability, and sensational taste.

When is our next Pop-Up Supper Club?

Glad you asked! Well, keep those peepers peeled because this was just the beginning.

Our first Pop-Up Supper Club marked the launch of a culinary journey that's here to stay. We're already cooking up plans for the next event, and trust us, you won't want to miss it. So stay tuned, friends, and get ready to dive into another round of Central Otago's finest.

Here's to great company, unforgettable flavours, and the promise of more Supper Club magic in the near future. Until next time, cheers! 🍽🥂