The Dish

TIME FOR TEA

High tea has been further elevated at The Langham where a new partnership with Wedgwood sees decadent treats served on finest bone china and a delicate brew valued at more than $1000/kg poured. The Darjeeling Pre-First Flush tea is among 12 specially chosen teas on the new menu at the Auckland hotel’s Palm Court. Specially commissioned The Langham Rose china by Wedgwood adds to the elegance. Alongside traditional favourites such as cucumber and salmon sandwiches and scones, find tea-inspired sweet bites such as lemon and ginger tea mousse on biscuits with freeze-dried raspberries. Enjoy The Langham Afternoon Tea with Wedgwood during March and go in the draw to win an overnight stay and another afternoon tea experience.

• For bookings and times, ph (09) 300 2924 or see auckland.langhamhotels.co.nz

MENU PICKS
What we're loving around town right now…

• Hand-cut fries from Takapuna's Tokyo Bay: served Japanese style with a trio of mayos: garlic, wasabi and soy.
Janetta Mackay

• The spicy vegetarian quesadilla at Bennetts of Mangawhai, served with home-made pesto, extra seeds and crinkly chips. Great for the hungry punter.
Angela Casley

• The strawberries and cream dessert from TriBeCa: bavarois, strawberry pearls and mini meringue.
Anna Lee

SAY CHEESE

No prizes for guessing what expat Kiwi Juliet Harbutt has been up to while back home this week from Britain. The globally recognised cheese expert (and consultant to Prince Charles), has been having a “lovely time” tasting buffalo milk ricottas from Clevedon, French-style goats’ cheeses from Mt Tamahunga and washed rind cheeses from Hawkes Bay.

“A good cheese is like a good wine,” she says. “You taste one that’s exceptional and memorable and complex, and you know it has something right. Cheese should have its own unique character as opposed to being a dull copy of European cheeses, as many are.”

Harbutt is back to host a series of master classes and workshops, starting with Fermented Friends, a wine and cheese matching event tonight, at the New Zealand School of Food & Wine, 6.30-8pm, ($95). She’s also at the Waiheke Vintage Festival on Saturday at Batch Winery, 5-6.30pm, ($45), and on March 19 she’ll host an event at Farro Fresh in Grey Lynn, ($45).

Finally, on March 21, she'll host an artisan cheese masterclass and dinner, with funds raised at the event going to Tear Fund's anti-trafficking work, 7-10.30pm, ($150). For more information, see thecheeseweb.com