The day progressed from shooting to the piping of the haggis, and then the quaint and often hilarious "addressing of the haggis" a sacred ceremony of great import. Then it was off to dinner to dine on a dish outrageous as it was tasty - the legendary Turducken. Turkey, stuffed with duck stuffed with chicken. I was hoping for a quail tucked up its bum but alas twas not to be. The haggis was very good perhaps not as chunky as some but devoured with gusto.
The wines were from Urlar and its affable owner and Scotsman Angus Thompson was resplendent in his kilt with its badger sporran . Urlars wines are some of the best in the Wairarapa - and indeed a star performer in the Gladstone sub region. The whites in particular are flinty with considerable depth and length. Wines to be savoured not quaffed.
The second Wellington on a plate event was the gorgeous ladies lunch. And GOOOORGOUS it was. About a 100 well coiffured women turned out to wine, dine and whisper loudly of food, politics and family. Catered by the Medici café in Martinborough - the fare was rich and aromatic . The wine was from the Poppies vineyard - which is also home to the stunning Poppies function venue where for the feast redolent of Casablanca enthralled us all . Poppies Pinot Gris, in the Alsace style was superb but at $40 for a take home bottle a little pricey.
It was also a privilege to meet Mary Biggs of Lavenders Green Fame. It was warming to meet so many inspiring and talented and well connected women who keep the wheels of commerce and community turning in the Wairarapa. It will be a must attend event next year .
Finally a good and talented friend who stayed with me and was my plus 1 for the gorgeous ladies lunch, bought me a jar of olives she had brined herself as a gift for her bed.The interesting thing was they were from trees planted in Roxborough St in Wellington by the WCC for public use. This is an idea that appeals to the forager hunter gatherer in me. I'm happy to climb fences to pick damsons from an ancient plum trees on my travels around Wairarapa and on a dewy autumn mornings can be found, basket in hand, merrily picking the freshest of field fungi for my brunch.
Thank you Wellington on a Plate Wairarapa team. You did good.