The Dish: We'll drink to that!

Cloudy Bay winery. Photo / Supplied

Pinot lovers arise - and make your way to Marlborough. "Pinot at Cloudy Bay" is an annual event and this year there are just 140 places available for the blind tasting of pinots from the 2006 vintage. Cloudy Bay's oenologist, Nick Lane, has selected a number of local wines along with a unique range of international wines from places as diverse as the Mornington Peninsula to Oregon and Burgundy for this wonderful chance to experience the subtle nuances found in the different regional and varietal styles. The tasting will be followed by a lunch prepared by leading Wellington chef Martin Bosley - along with plenty more pinot. Now in its 10th year, this popular event is on Saturday, June 27 from 10am-3.30pm. It costs $350 per person (includes lunch) and is held at the Cloudy Bay Winery, Jackson Rd, Blenheim, ph (03) 520 9197.

You're invited

Considered New Zealand's biggest dinner party, the Chandon Supper Club hits Auckland on Thursday, June 25. From The French Cafe to the Auckland Racing Club, 38 of the finest restaurant and private venues across town are taking part to help raise money for The Child Cancer Foundation. Tables cost $3000 and after dinner guests are taken by taxi to a secret location for the after party! It's a glamorous and fun night. To find out more, ph (09) 303 9976.

New look

Fans of the Mac's brewbar in Newmarket's Nuffield St will be pleased to know it re-opens its doors tomorrow night. Surrounded by stylish boutiques, the bar obviously felt the need for a makeover and along with a refurbishment will have a new Asian-inspired fusion menu. To mark the opening, there will be party with La Beat Debauchery playing from 7pm, and free bubbles until 8.30pm, as well as drink specials all night. Look out, also, for their live jazz afternoons which will take place every Sunday from 4.30pm.

Relish this

If you're looking to add some spice to your life, we recommend this delicious Bhindilu relish. Hand-prepared by Aromatics, this Indian Gujarati version of kasundi is made with tomatoes, garlic, chilli and roasted peppers. Try it alongside your eggs in the morning, in a sandwich and lunch or with curry or meats at night. $8.99 from Farros, 80 Lunn Ave, Mt Wellington. Ph (09) 570 7071.

Sweet scent

In winter, when it's too cold to open the windows, cooking up a storm in the kitchen can sometimes create unwanted odours in the house. That's why we love Candles of New Zealand's Chef's Candle. With its unique blend of mixed herbs, lemon and vanilla it works a treat to keep the kitchen smelling good. $24 from www.candlesofnz.com

Stock up

Another favourite in the fridge at the moment is the Essential Cuisine range of stock and jus. Their beef stock won a Superior Taste award in 2008, while the classic beef and lamb jus are delicious finishing sauces made by caramelising vegetables, adding natural stock, red wine and herbs. Simple and oh-so-impressive, they're perfect with that Sunday roast. For more info, go to www.essentialcuisine.co.nz