Portfolio Sensorium 2023 (Christchurch)
The Dhall & Nash Portfolio Sensorium where every sensory receptor is engaged, illuminated, and enhanced!
Join Dhall & Nash this September 6th in Christchurch to taste, savour, and experience outstanding Fine Wines from 50 highly prestigious Dhall & Nash producers during an atmospheric walk-around tasting – this will be a super "Sensorium" extravaganza!
You’ll have a unique chance to talk with many of our esteemed international and national winemakers, proprietors, and representatives whilst tasting their exquisite fine wines in an incredible NOT-TO-BE-MISSED event.
For anyone who loves wine, wants to taste through the portfolio then this event is IT!
The session time is:
| Current Session Times* | |
| 12:00 - 4:00pm | Portfolio Tasting (Free for Trade)* |
| *Please note: that whilst this is a free event for hospo trade to attend, there will be no 'door sales' available and registration will be required for entry. We will not allow anyone who is unregistered into the tasting. | |
Registrations are closed due to capacity, but if you would like to be on a waiting list, please contact us.. Please note: that whilst this is a free event for hospo trade to attend, there will be no 'door sales' available and registration will be required for entry. We will not allow anyone who is unregistered into the tasting.
This is a TRADE ONLY event.
Portfolio Sensorium 2023 (Wellington)
The Dhall & Nash Portfolio Sensorium where every sensory receptor is engaged, illuminated, and enhanced!
Join Dhall & Nash this September 11th in Wellington to taste, savour, and experience outstanding Fine Wines from 50 highly prestigious Dhall & Nash producers during an atmospheric walk-around tasting – this will be a super "Sensorium" extravaganza!
You’ll have a unique chance to talk with many of our esteemed international and national winemakers, proprietors, and representatives whilst tasting their exquisite fine wines in an incredible NOT-TO-BE-MISSED event.
For anyone who loves wine, wants to taste through the portfolio then this event is IT!
| Current Session Times* | |
| 12:00 - 4:00pm | Portfolio Tasting (Free for Trade)* |
| 1:00 - 2:00pm | Masterclass: Bordeaux with Puneet Dhall [TICKETED EVENT] |
| 3:00 - 4:00pm | Masterclass: La Chapelle with Jean-Luc Chapel [TICKETED EVENT] |
| 5:00 - 7:00pm | Ticketed Portfolio Tasting - Open to the public [TICKETED EVENT] |
| *Please note: that whilst this is a free event for hospo trade to attend, there will be no 'door sales' available and registration will be required for entry. We will not allow anyone who is unregistered into the tasting. | |
Registration is open. Click Here to register.
The Lodge Pauatahanui - Culinary & Wine Pairing
Celebrate a unique progressive dining experience through a seasonally inspired eighth stage degustation menu showcasing innovative combinations and locally sourced ingredients.
Dinner will be presented by renowned Chef Marc Soper. A highly accomplished international Chef, feeding royalty and the rich and famous.
Your MC for the evening, Anthony Lugo Sharpe, will take you on a journey of entertainment, networking, and collegiality with like-minded people. His astonishing career has taken him to Royal residences around the world. Buckingham Palace serving the late Queen Mother her G&T's, looking after the Royal family's needs, and preparing filet mignon for former US president Bill Clinton. Employed by American top league billionaires and right-hand man to Lady Gaga, Madonna and Beyoncé, he will personally host you with his talent as a great conversationalist and raconteur.
Your evening is accompanied by an exceptional wine tasting and pairing experience with Michelin trained sommelier Francis Auclert. From Paris, a certified Sommelier, Francis’ career has seen him work in several Michelin star restaurants in France, London, and Singapore. His knowledge and passion for wine are entertaining and contagious.
Travel in style to your event with luxury transport provided by Executive Private Transport all-inclusive of cost. Operating a fleet of immaculately presented, high quality European and American vehicles, Executive Private Transport is a trusted and professional chauffeur service specialising in executive, government, and professional transport needs.
To reserve your tickets
Call us on +64 237 9007
Email us at enquiries@thelodgevenue.co.nz
Numbers are strictly limited
The Menu
Canapes
Tararua Ranges Wild Venison, Pickled Shallots and Baby Beets, Fresh Herbs and Goats Cheese
Zucchini, Artichoke and Green Olive Roulade with Basil Pesto and Candied Tomato
Seared Scallop, Smashed Pea, Fresh Chive
Bread Served with Pork Crackling Whipped Butter
Pairings
Curried Carrot and Ginger Soup, Labneh, Toasted Almond, Stinging Nettles
ANDRE CLOUET GRANDE RESERVE CHAMPAGNE FRANCE
Sumac and Brown Sugar Poached Salmon, Smoked Salmon Yoghurt Mousse, Honey Citrus Reduction, Soy Caramel, Rhubarb, Fennel and Grapefruit Salad
2017 FOLIUM RESERVE SAUVIGNON BLANC MARLBOROUGH NEW ZEALAND
Orzo Pasta and Wild Rabbit and Hare, Pea, Pumpkin and Fresh Lemon, Mascarpone, Truffle
2020 LOUIT JADOT MACON VILLAGE BOURGOGNE FRANCE
Pork Belly & Miso Butter Poached Fillet, Pistachio Puree, Burnt Cos Lettuce, Roadside Apple Butter and Seaweed
2020 EASTHOPE FAMILY WINEGROWER GAMAY HAWKES BAY NEW ZEALAND
Lamb Shank Ballotine, Parma Ham, Wasabi Peas, Black Olive and Fresh Grape Salsa, Micro Herbs
2016 COL D’ORCIA BRUNELLO DI MONTALCINO TUSCANY ITALY
Beef Fillet, Salted Barley and Cranberry, Cauliflower, Duck Liver, Wairarapa Mushrooms, Butter Crème with Herbs
2016 CHATEAU LA MISSION LALANDE DE POMEROL BORDEAUX FRANCE
Rice Paper, Cow Feta Crème, Sheep’s Milk Blue, Candied Pear and Almond, Wild Watercress and Tea Soaked Apricots
2018 DE LA TERRE LATE HARVEST VIOGNIER HAWKES BAY NEW ZEALAND
Bitter Chocolate, Rosemary Scented Braised Pineapple, Salted Coffee Soil, White Chocolate and Sour Cream Crémeux
NV NIEPOORT TAWNY PORT DOURO VALLEY PORTUGAL
Mountford Estate Trade Lunch
Around 40 minutes north of Christchurch, you’ll find Waipara – one of New Zealand’s fastest growing wine regions. Dry and sunny, it is considered to be a very unique region, and it’s reputation – particularly for Pinot Noir and aromatic whites – is simply glowing. Mountford Estate is a big name in the region, known both for its wonderful wines as well as their stunning estate.
This extraordinary estate was brought back from crisis a few years ago when Takahiro Koyama of Koyama Wines bought it. He had cut his teeth making wine here many years prior, under the wing of esteemed winemaker CP Lin, and had many fond memories of it. It had fallen on hard times after CP left and the global financial crisis hit hard. Now, Takahiro and his wife Fumiko have returned the estate to its former glory. Together with Theo Coles and Matt Barbour on the winemaking team, they are an indomitable force in New Zealand wine.
Read more on the new dawn of Mountford Estate and its wonderful vineyards here.
Last week, Dhall & Nash sent one of our Wellington account managers to visit this fantastic estate with a few select customers from the hospitality industry. Read an account of his fantastic afternoon below;
Francis' Story
“It all started around 10:30 on a rainy morning. We gathered as a group while waiting for our driver to take us on a wonderful ride to Mountford Estate.
The journey definitely began well – just a taste of what was to come. Upon approaching the vineyard we travelled up a gravelly road, from which we could admire the vines that bring us Mountford’s ‘Liaison’ wines, and the grand estate in the background. We were welcomed by Matt Barbour & Takahiro Koyama when we got off the bus – friendly handshakes greeted us and we were all sharing excited smiles.
We all proceeded to step down and enter a bright tasting room – a hint of where we would enjoy our lunch. Matt poured some delicious 2018 Rosé to welcome us and we took our glasses outside where we could find the winemaking and barrel room, with some commentary on the winemaking processes and vineyard blocks from Matt.
There was some quality entertainment in the form of Ellie the dog – the nice estate Labrador – who was playing and trying to get attention from the whole group. He wanted all the attention on him (lol).
Afterwards we moved outside to admire the hill where the grapes of the cuvée Hommage is produced. A great blend of Riesling, Gewurztraminer, Pinot Gris and Muscat. In this cold weather, only a few minutes was sufficient and it quickly convinced us to move back to point A where we convened in the main room with the magnificent long wooden table – such a lovely convivial ambiance.
Introductions were made and everyone got comfortable, chatting and getting a better understanding of everyone’s backgrounds and current position within the hospitality trade. Fumiko – Takahiro’s wonderful wife – then graciously intervened to explain the meal we were being served, just to give us something to salivate about.
The show was definitely getting started. One after the other we had the opportunity to go through a wonderful gastronomic journey via the home cooking of Fumiko and Takahiro. Great share platters were enjoyed, complete with cheeses, cold cuts, bread and butter. Afterwards we got pumpkin soup and a green bean salad with mustard vinaigrette. Pressed salmon sashimi followed this, prepared by Takahiro with his super-sharp Japanese sashimi knife. The main was a braised pork belly; so yummy.
The conversations were flowing from topic to topic, about wine, food, industry and stories. This was when we got started on the Pinot Noir lineup and ’WOW’ was heard from many around the table. Simply divine, it’s hard to not love the Old Vine Pinot Noir, the Rise and the Gradient – the estate’s top bottlings.
Our last drop was the 2011 Pinot Gris served with ice cream and fresh berries. Happy tummies and satisfied guests.
Time flew very fast and it was already time to leave. Matt & Takahiro surprised us all by presenting each person with a gift before we jumped back into the minibus. A great gesture, the cherry on top of a day that will live on in my memories.”
Eat Drink Love Ponsonby: Sapphire Series Events
Eat Drink Love Ponsonby | Sapphire Series
Ponsonby's month-long restaurant festival
Rose Tinted Flowers & Bubbles
We learned how to create a showstopping tablescape for a dinner party with the art of formal and informal tables and flowers, alongside the tastiest Sartori Prosecco or Barefoot Pink Moscato cocktails to start the night. This event was all about learning the ultimate art of dinner party styling with cocktails on arrival, canapes and styling tips galore.
High Cheese Tasting
Starting the night off with a glass of Prosecco, we tried new and unique artisan cheeses with a bunch of like minded cheese lovers, matched to the organic whites and rich reds of northeast Italy’s leading name in fine wines, Sartori.
Worldwide Wine Discovery Tasting
We tasted our way around the world with a selection of our favourite wines from different corners of the globe, experiencing red, white, rosé and sparkling wines from France, Italy, Spain, Portugal, Germany, USA, Canada, Chile and Argentina.
To learn more about our upcoming and past events, head to our events page.
Celebrating Burgundy Premier Cru
Celebrating Burgundy Premier Cru
We passionately believe in building a bridge by education and experience…
We held two outstanding dinners on the same evening for our Burgundy Premier Cru events – one at the iconic Pacifica Restaurant in Napier and the other at Augustus Bistro in Ponsonby, Auckland.
The reputation of Dhall and Nash is now reaching new heights globally. We are now securing incredibly fine and rare allocations of the most highly sought after wines in the world. This is an immense privilege and has taken years for these incredible producers to lock away tiny parcels exclusively for the New Zealand market. Our audience truly appreciated the sublime and exceptional quality of the Burgundy producers we put forward at our two events. Premier Cru wines do come with a price tag, but as we all know, if you want the best… and when paired with the right cuisine, their magnificence shines through in their uniqueness, rarity and ability to age to perfection over decades.
That is what you are paying for.
Pacifica Restaurant, Napier
Augustus Bistro, Auckland
To learn more about our upcoming and past events, head to our events page.
Les Merveilleux Producteurs: A Natural Wine-Matched Dinner
Last month we hosted an exclusive natural wine-matched dinner at Ponsonby’s daring restaurant, Orphans Kitchen. We enjoyed four divine courses alongside a selection of the finest natural, biodynamic and organic wines from our portfolio including a De Martino Viejas Tinajas Muscat, Denavolo Dinavolo Vino da Tavolo Orange Wine, La Stoppa Trebbiolo Rosso, and the star of the evening – the 2016 Domaine des Pothiers La Chapelle. The wines had a chance to shine alongside a goose rillette with warm baguette, beef rib roast, and assorted canapes and cheese, making the evening a sensory experience of the highest order that natural wine lovers did not want to miss.
Check out some of our favourite photos from the event below:
Vintage Billecart-Salmon Masterclass with Sebastien Papin
When we arrived at Neo Cafe & Eatery to finish the last touches for our Vintage Billecart-Salmon Champagne Masterclass, we knew instantly that we had made the right decision in choosing this venue for the occasion.
Heading up the escalator of Queen Street's Queen's Arcade, we were lead to the bright and spacious restaurant with all doors wide open to the terrace. We noticed the decor and ambience of elegance without being over powering or old fashioned - a perfect match to the Champagne we were about to taste.
Our account manager Matt Haussrer arrived with Sebastien Papin, Billecart-Salmon's Asia Pacific Ambassador, followed by the guests who were all very much looking forward to the extra special Champagne afternoon.
The diversity of guests, from private to representatives of restaurants, hotels and corporate created an incredible atmosphere.
When all the guests sat down, they were given the 200th Anniversary brochure, and we introduced Sebastien to them all. To the guests pleasure, our staff started filling up the glasses.
Sebastien began his presentation with the beautiful and well known Brut Rosé, followed by the aperitif style 2007 Extra Brut and then the NV Premier Cru Sous Bois.
After a short 5 minute break, whilst everybody talked about the Champagne we had just enjoyed, Sebastien carried on introducing the wine dedicated to the original winemaker and brother of Elisabeth Salmon: 2006 Cuvée Louis Blanc de Blancs.
He then introduced the "married couple" wines dedicated to Elisabeth Salmon and Nicolas Billecart, whose romance was the beginning of this Champagne house's story: 2002 Cuvèe Nicolas François along side 2006 Cuvèe Elisabeth Rosè.
The canapès thoughtfully created by Neo were superb and perfectly matched to each Champagne.
The order forms were given to each guest which allowed us to join them and relive the wonders of these wines.
The NV Premier Cru Sous Bois, the NV Blanc de Blancs and the Cuvèe Nicolas François were the top scorers and favourites of the delightful afternoon.
Bringing in 2019 with Wine, Sunsets & Tropical Islands
Another year, and another celebration of good food, wine and island life at Vomo in Fiji.
I hit the ground running with a La Marca Prosecco cocktail demonstration at the legendary Rocks Bar. Such was our inventive flair that we invented a whole new cocktail - The La Marca Sparkler. One part elderflower cordial, one part gin, one part lemon juice, topped with La Marca Prosecco and garnished with cucumber. This drink was made for afternoons by the beach!
The following evening, with a magnificent sunset behind us, we worked through the exceptional Rosé wines from Sacha Lichine and we discovered a new equation in the process:
Whispering Angel + Sunset + Vomo = Divine!
..and then onto the big one - a New Year's Eve degustation. New chef Michael Fossbender was immense and designed an exceptional menu. For me the ‘hit’ of the night was the most simple - a natural oyster with a sip of great Chablis. C’etait incredible!
NYE MENU
Apperetif
NV Billecart-Salmon Brut Reserve
-
Something Small
Natural Oyster | Ginger & Tarragon Vinegar | Fresh Shallot
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To Start
Tuna & Toasted Sesame Tataki | Bush Lemon & Mint Sorbet | Passionfruit Butter Mayonnaise | Basil & Kaffir Glass | Salmon Caviar
Both served with 2015 Domaine Testut Chablis, Montee de Tonnerre
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To Follow
Local Fijian Prawn | Raspberry Vinaigrette | Pink Grapefruit & Peach Salsa | Long Beans | Roast Fennel Bulb | Dill
Served with 2017 Caves D’Esclans Whispering Angel Rosé
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Palate Cleanser
Cointreau & Cucumber Granita
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Main Event
Pan Seared Duckbreast | Beet & Anise Puree | Twice Cooked Dalo | Honey Cinnamon Glazed Baby Carrots | Orange Vanilla Jus | Raw Baby Beets | Basil
Served with 2014 Stag’s Leap Hands of Time Red Blend
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To Finish
Chocolate & Mango Delight | Brownie | Mango Mousse | Chocolate Mousse | Candied Vanilla Bean | Soursop Sorbet | Chocolate Soil | Isomalt | Gold Dust
Served with NV Billecart-Salmon Sous Bois
And so NYE came and went, and then it was 2019. The blue skies shone. A simple toast to the New Year - a celebration of 200 years of Maison Billecart-Salmon as we saluted the 1st day of the year with these beautiful Champagnes.
The week rolled on and we opened a few more gems for happy patrons including a Magnum of the 2015 Ogier Clos de l’oartoire des Papes Chateuneufdupape, NV Champagne André Clouet from Bouzy and Mac Forbes RS19 Riesling.
Life can be bitter, life can be sweet - The perfect life is bitter and sweet.
A bientot, Vomo.
- Puneet
Champagne Billecart-Salmon at the Deloitte Top 200 Awards
On Wednesday 21st November, Dhall & Nash had the great pleasure of serving our very own Billecart-Salmon champagne to the top 200 companies of New Zealand at the Deloitte Top 200 Awards. The evening was a proud celebration of great Kiwi ingenuity and innovation - we truly have some of the best businesses and leaders in the world. Hearty congratulations to all winners - Zespri for Company of the Year, Russel Creedy from Restaurant Brands as CEO of the Year, and Jon Raby from ASB Bank for CFO of the Year.
