KEY POINTS:
"Brothers, come quickly, I am tasting stars!" Dom Perignon is supposed to have cried at the moment he discovered the secret of Champagne.
Some 300 years later the prestigious Champagne house named for the blind 17th century monk has turned the tables: culinary stars have created a tasting
menu for Dom Perignon.
Called The 7 Sensualities, it's a seven-course degustation menu - served on unique, specially created dishes and eaten with one-off cutlery - designed to show off the qualities of Dom Perignon 2000.
For New Zealand, Geoff Scott of Vinnie's was trained in the artform by Pascal Tingaud, executive chef of Moet & Chandon (Dom Perignon's owners) and the Michelin three-star Chateau de Saran in France.
Scott travelled to France earlier this year to learn from Tingaud and has adapted several courses from the original to New Zealand ingredients. He is now offering the three-hour-long "gourmet voyage" at his Herne Bay restaurant.
Viva's Eating Out columnist Ewan McDonald has tried it and proclaims it "sensational. What else?" And no, we can't tell you what's on those special plates - part of the fun is that the surprises are only revealed during the meal. Bookings: www.vinnies.co.nz, ph (09) 376 5597.
I love pies
Okay, it's not really pie time of year, and we're all supposed to be focusing on looking good in our swimsuits (see page 18), but if you're looking for an easy meal that's oh-so-tasty then the range of I Love Pies, available at Jones The Grocer, is the answer. There are four flavours to choose from: Angus pure beef steak and caramelised onion, smoked fish in a creamy bechamel sauce, manuka smoked bacon and egg with tomato relish and Angus pure beef mince and mozzarella cheese. One pie easily feeds four, and with good pastry (made decadently with sour cream) they're better than home-made. $19.90 or 2 for $35. Jones The Grocer, 143 Carlton Gore Rd, Newmarket. Ph: (09) 522 9161.
Sweet and sour
Now is the time for barbecues and salads, and that's why we're loving Earthbound Honeygar - a sweet and sour mixture of New Zealand honey and cider vinegar made out at Bethells Valley on the West Coast. Try it as a dipping sauce with oysters, drizzle over salads, fresh tomatoes or grilled vegetables or use it to marinate meat. $12.99 from Farro Fresh Food, 80 Lunn Ave, Mt Wellington. Ph: 570 7071.
Signature dish
Leading Auckland foodie, food writer and publisher Annabel Langbein will be at the Flagstaff Gallery in Devonport tonight, between 6-7pm, to celebrate the launch of her latest book Celebrate: A Calendar of Cakes for Special Dates ($34.95). The book is full of delicious cake recipes, legends and stories, as well as whimsical illustrations by Wellington artist Annie Hayward. This is a beautiful book that goes far and beyond being a cookbook. Flagstaff Gallery, 30 Victoria Rd, Devonport. Ph: 445 1142.
