We Won!

Hay's Restaurant won the Waipara Valley Wine Challenge for 2007, the South Island's prestigious food and wine competition.

This competition requires restaurants to create two courses and match them with two Waipara Valley wines.

2007 Waipara Valley Wine Challenge Menu

Fiddler’s Green Sauvignon Blanc 2006
Ravioli of Gruff Junction Fromage Blanc with asparagus velouté

Spring goat’s cheese and asparagus are both classic matches for Sauvignon Blanc. This Waipara wine is fresh and lively with mouth filling body, tropical aromas and a soft mineral finish. The wine is complemented by the velvety texture and mild tanginess of goat’s curd and the fresh herbaceous flavour of asparagus.

Copyright: Guy Frederick

Fiddler’s Green Pinot Noir 2004
Char grilled Inveralloch Farm lamb with Pinot Noir jus, puy lentils, olives and sautéed spinach

Tender lamb from our farm on Banks Peninsula is enhanced by this elegant Waipara Pinot Noir. The wine has cherry and plum notes, a spicy bouquet and soft mouth feel. Puy lentils, sautéed spinach and olives are savoury, earthy flavours which complement this wine’s well rounded smooth finish. Lamb jus infused with Pinot Noir marries each element in the dish.

The kudos for Hay’s in winning the challenge is complemented by a $10,000 advertising campaign from the Christchurch Press as well as a $5000 radio advertising prize.

“For all of us at Hay’s, and we have been open since 1994, it is great to have this recognition and to know that our cuisine is still highly regarded by our peers and customers,” comments owner Celia Hay.

As part of the prize, Head Chef Liliane Huckle travelled to the United Kingdom with the Waipara Valley Wines to cook the winning menu and demonstrate the dish at the Christchurch, Dorset, Wine and Food Festival in May 2008.

Copyright: Guy Frederick