The Dish: Silver thread

Lemon Z is a winner.

A Northland liqueur has scooped a top prize at the International Wine and Spirits Awards in London. Lemon Z, a limoncello liqueur made in Kerikeri, won a silver medal at the awards and was named best in class.

Owners James and Bronwyn Grigg are thrilled with the win. "We beat Pallini (a limoncello distillery in Rome), which got a bronze. They also make the Romana Sambuca, which they claim is the most sold Sambuca in the United States, so they are no small operation."

The Griggs launched Lemon Z late last year, after moving to Kerikeri and deciding to make the most of the region's citrus. The lemons are distilled with fine sugars and springwater to make Lemon Z, which has a lower alcohol content that most limoncellos.

Menu on the ball

Even if watching a rugby test doesn't excite you, a rugby-inspired four-course dinner at Vinnies is sure to top-score.

Owner and chef Geoff Scott is offering a Bledisloe Cup degustation menu at his restaurant from now until early next month.

It is based on four Australian boutique wines - Petaluma Hanlin Hill Riesling 2004, Giaconda Nantua le deux Chardonnay/Roussane 2002, Henschke Henry's Seven Shiraz/Grenache/Viognier 2003 and Peter Lehmann Botrytis Semillon 2005 - which are hard to find in New Zealand.

Scott has matched them with New Zealand and Australian herbs, fruit and game.

The menu features lime-cured salmon and spiced New Zealand hapuku, roast yabby, kangaroo fillet and Australian bush tomatoes.

"It's about offering some tastes and blends people may not have otherwise chosen or even been offered before," Scott says. "It's also about adding a touch of humour to highlight the theme which serves to remind us that fine dining doesn't always have to be a serious experience."

Salad days

First it was coffee bars, then juice bars. Now the trend is salad bars, which are popping up around Auckland. Without Orange in the Downtown Shopping Centre is among the latest.

There is a huge selection of goodies to choose from to top off your lettuce base. Mains (including chilli soy chicken, chorizo and tuna with aioli, capers and red onion) are $3.50. Sides (marinated tofu, olives, feta, dressed beans, grilled bacon, wild rice mix and more) are $1.50.

There are extra toppings such as croutons, crispy noodles and seeds.

A great healthy lunch option that you can create to suit your own taste.

Double delight

Another opening in Ponsonby. Ripe delicatessen is moving further down Ponsonby Rd to the corner of John St and the existing store will reopen as a gourmet select-a-sandwich and juice bar.

The sandwich store will offer a large selection of gluten-free fare while the new delicatessen will expand its range, with more homemade chutney, pate, terrines and takeout meals.

Owner Angela Redfern says both will open in about five weeks.