DAM FINE FOOD

We had lunch at Shed Five late last week. It was interesting to compare it with its sister restaurant Euro. The maitre de at Shed Five is a lovely Basil Faulty wise cracking laugh a minute man who knows food and wine. We started with Southern Glory Oysters. They are huuugggee! They are Bluff oysters farmed in the sheltered waters of Big Glory in Paterson Inlet. We had a dozen between three of us.

Even BB, known for her ability to open throat beer faster than anyone she has been pitted against, could not swallow these buggers whole. They are stunning. We texted Cactus and I swear we could hear her scream of outrage across a couple of oceans. We matched the oysters with a lovely Yealands, Sauvignon Blanc. Then we had a flounder for main. It was simply the finest flounder I have ever had at any restaurant in NZ. I eat a lot of flounder, I buy it about once a fortnight so I reckon I am a bit of a connoisseur. It was in a light asian styled broth. We will endeavour to get the recipe.

We then asked for a stinky, hard and blue cheese board.. It was fantastic - all smelly and rich . We could go into the descriptions but you can find them on the menus here

And we have no relationship with Shed Five or the Nourish Group. We just like their food.

FRIDAY ROUNDUP

Sala Sala is an exceptional japanese restaurant in Christchurch. We went there with the Wanaka Fishermen. Lovely sashimi and all went well with a nice bottle of Church Road Pinot Gris. We had the most succulent lamb for main. We highly recommend it.

One of the new sensations in the foody scene is Southern Glory Oysters. grown in the beautiful waters of Paterson Inlet on Stewart Island. They are huge. While not yet in huge quantities the owners expect to be producing a million a year in three years time. They are pricey $5 an oyster but we think that they will become legend. We have it on good authority that Simon Gault of Euro and Nourish Group Fame is also impressed with the same company's fabulous mussels.


We were interested to see the public face of TVNZ as it scambled to cover its arse over the fact that it informed staff that the razor gang was in the green room. We led with the story with NBR second out of the gate and the Herald following soon after. Interestingly TVNZ'a own website has the story that closely resembles the info given to us by a staffer.

In a message to staff, CEO Rick Ellis says its budget reduction may involve job cuts but this will not be decided until after the executive team works with 50 senior staff to identify all options.

This will take place over the next few weeks.

Which contrasts to what NBR dragged out of them

"Over the next couple of weeks, 50 senior managers will be working with Rick and going over all the options. Leaving the staffing levels alone is a priority but we have to acknowledge that they may not be unavoidable."

And for those who hate / love the gossip...


Is Parekura sick of politics ? Is that why he is dusting off his CV?

Which SOE could be in for some carving up and selling off?

Have we heard the full story on ACC yet?

Is it true that Maryann Street and her gal pal Kathryn Street are known as the intersection?

PESCATORIAL HEAVEN - SHED FIVE

When I had a lot to do with the seafood industry on a daily basis, Shed Five was one of my favourite restaurants to take visitors from overseas and it still is a favourite for a special night out or a languorous long lunch.

My Auckland haunt remains Euro.

Simon Gault is one of the best and I will always remember an extra fine dish of Moonfish washed down with Dom Perignon, with my cousins from Bluff, at Euro , on the day they left to fly out for the Tua fight in Las Vegas... many years ago.

It was one of those days. They are crayfishermen, but the moonfish that day is a meal they still talk about.

I also remember a couple of great lunches there with the media Lothario, the late Rod Pederson - he knew food, wine and good times intimately. He introduced me to Te Motu of which I have a few bottles tucked away for drinking in the far future to remember him by.

So I was delighted to get an invite to a night out at Shed Five next week, which is part of the Gault stable the Nourish Group. The evening is called Aqualine 08 and it promises Gaults finest and champagne..

My favourite entree there is West Coast Whitebait with blond asparagus and aioli. Bliss!

And they do a nice turn with Alaskan King Crab for main.

so no blogging next Thursday ...