Meet Your Maker | Outstanding Producer Profile
We’re delighted to have caterer extraordinaire and NZ Life & Leisure Food Editor Ruth Pretty hosting our first Wellington Winner Dinner on 19 September 2018. Ruth took 15 minutes out of the kitchen to chat…
Thirty years catering for Kiwis have given Ruth Pretty an insight into exactly just how peoples’ tastes are changing.
Of course, there’s the ‘free from’ dietary requirements, with more diners requiring meals free from gluten, onions, garlic and other ingredients to help manage the increasing incidence of health issues like coeliac. That aside, Ruth says the most significant difference is the move away from the traditional meat and three veg.
As Ruth explains, 30 years ago when working on large events like weddings 80% of people would have wanted red meat. In 2018 it’s more likely that only 50% will want it with the other half of guests opting for seafood. And that’s not all – Ruth believes Kiwis are generally more adventurous with tastes and flavours than they were in the 1980s and she’s also noticed people are more educated about food than ever.
Ruth Pretty gives us a nod, crediting the Outstanding NZ Food Producer Awards, media and other accolades for helping to educate food lovers and introduce them to producers.
She’s delighted to do her bit too, educating palates and introducing new produce to Kiwis who are happy to explore new flavours and meet new people. To this end, Ruth Pretty’s Outstanding Winner Dinner menu features a whopping 30 products from our producers!
To stay on top of her game Ruth is always looking for new producers and new foods – often finding them in conjunction with Wellington’s great providore Moore Wilson’s Fresh. Remember that Wellingtonians as if there are any of those delicious 30 products you are looking for after Ruth’s dinner you’re likely to find them there.
Without further ado here’s Ruth Pretty’s menu, take a look and make sure you organise yourself and a group of friends for what is sure to be an amazing evening.
Book online here
Passarounds On Arrival
Genevieve’s Truffled Duck Liver Parfait on The Clareville Bakery Ginger Snap Cookies
Genevieve’s Mahurangi Oyster Mousse on Line’s Knækbrød Rosemary with Hauraki Sea Salt Danish Crackerbread
First Course – Thai Salad
Turk’s Corn-Fed Free Range Sriracha Chilli & Lime Butterflied Chicken with
Speirs Food’s Whole Mix Noodle Medley Thai Salad (gf) (df)The Clareville Bakery Miche Sour Dough with Bellefield Cultured Butter, Chilli & Lime Flavour (v)
Second Course – Grass Fed Girls Lamb All Ways
Lamb Racks with Jenny’s Kitchen Hot Tamarind Chutney (h)
Lamb Leg Baked in Paper with Slow Roasted Beekist® Chef’s Selection Tomatoes (h)
Braised Lamb Shoulder with Forage & Ferment’s Marigold & Turmeric Wild Kraut (h)
Sticky Lamb Ribs with The Lucky Taco Habanero Hot Sauce (h)
Served with
Baked Jacket Potatoes with The Drunken Nanny Lemony Lush Goats Cheese (v) (gf) (h)
Long Stemmed Broccoli with Lemon Infused Olive Oil (vg) (gf) (h)
Third Course – Cheese Platters
Whitestone Cheese Co Vintage Windsor Blue Cheese (v)
Whitestone Cheese Co Lindis Pass Brie (v)
Whitestone Cheese Co Lindis Pass Camembert (v)
Clevedon Buffalo Company Marinated Buffalo Cheese (v)
Greytown Honey Kamahi Honey (v)
NZ Tamarillo Cooperative’s For the Love of Tams Tamarillo Relish (v)
Molly Woppy Gluten Free Sticky Date Walnut & Chia Handmade Artisan Cookies (v) (gf)
The Clareville Bakery Ginger Snap Cookies (v)
Line’s Knækbrød Rosemary with Hauraki Sea Salt Danish Crackerbread (v)
The Clareville Bakery Clareville Lavash Style Flatbread Crackers (v)
Fourth Course – Dessert
Apple and The Clareville Bakery Honey & Cinnamon Cookie Crumble (v)
Forty Thieves Salted Macadamia with Maple & Vanilla Butter and Chocolate Truffles (v)
Wooden Spoon Boutique Freezery Ca Phe Da Ice Cream (ef) (gf)
Acme & Co Plunger Coffee, Loose Leaf Tea, Herbal Tea Infusion
