A fantastic weekly food and wine market showcasing Wellington artisans. Tucked inside the atrium of the iconic Chaffers Dock Building on Wellington’s waterfront, the City Market is the capital’s number one destination for a taste of the region.
Championed by award-winning chef Martin Bosley and Rachel Taulelei of local food company Yellow Brick Road, the City Market brings a star-studded line-up of local food and beverage producers together under one roof. Each week sees new restaurant in the Market Kitchen, fabulous wine, cider and craft beer tastings, event previews, book signings, chef demonstrations and cooking classes in the Gaggenau Kitchen, and entertainment.
Providores at the City Market are Wellington’s best – real people
The Wandering Palate will also be there, having recently relocated to my hometown, and living in the very same building!
Amid the tightest security seen for any wine show in the world, the ‘Discover California Wines’ show was held at the Hyatt on the Bund, on Wednesday May 21.
Police, security, scanners and metal detectors were the order of the day, with each guest-and there were plenty-having their bags scanned and being searched. It would make for a great scene in a wine thriller, but alas the security measures were all part of the lockdown in Shanghai due to the 4th Conference on Interaction and Confidence Building Measures in Asia. Read More >
“Agrapart Les 7 Crus Champagne: a perfect crisp, clean champagne with extremely long aftertaste, crisp fruit character and a very elegant mousseux. It offers great value for money.” Master Sommelier Alexander Koblinger Read More >
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
We all have our mountains to climb—in life—some tougher than others. New Zealanders seem to be good at tackling the most difficult ones, like winegrower Duncan Forsyth at Mount Edward in Central Otago, assailing the treacherous slopes and objective dangers of being a vigneron, and having reached the elusive peaks of perfection with the perilous pinot noir grape. Read More >
Admittedly, arriving at the ‘Wandering Palate Restaurant of the Year’ is essentially informed subjectivism; there is no avoiding the emotional and mental reactions of the individual; you will simply have to trust my palate and meta-ethics. Read More >
Sommelier Isabelle Brunet is our 100th Sommelier’s Palate interview, which is most fitting as she is the sister of Christophe Brunet, the first Sommelier featured to launch this column. Isabelle is a highly respected Sommelier at the top of her game having spent the last 10 years at the legendary Monvinic wine bar in Barcelona as Sommelier and Wine Buyer and has just been nominated in the “Premios Nacionales de Gastronomia” in the category ’Mejor Sumiller’. She recently left Monvinic to embark on an exciting new project of her on.
The Sommelier’s Palate continues to grow in popularity and many readers have commented on how valuable the restaurant and wine bar recommendations are, as well as the excellent wine insights. So, onwards and forwards…to our next target 200 Sommelier’s Palate. Read More >