A couple of Sundays ago we were very happy to be a part of Dough Bros Locavore Long Lunch. The team at Dough Bros wanted to celebrate their favourite local suppliers and the impressive bounty of food produced here in the Waikato. Over a leisurely four-course lunch foodies were able to rub shoulders with some of the growers and artisan makers that are putting the Waikato on the map as a food destination.
On arrival we could choose between these cocktails, divine:
Persimmon and lavender shrub with lemon, Sweetree Honeysyrup, soda and Reid Reid gin
Tamarillo and ginger shrub with lemon, Sweetree Honey
syrup, soda and Dancing Sands vodka
We enjoyed nibbles on arrival including Volare sour dough bread with Bellefield cultured butter, Whangape Grove olive oil and Peppers sweet and spicy dukkah.
The first course included Soggy Bottom's amazing smoked leg ham, Magills smoked port, garlic sausage and finocchio salami, pickled baby veggies from Southern Fresh, Peplers beetroot relish & whiskey mustard and Volare bread. Mmm mmmm!
The second course was a salad of Magill's ham hock, mixed leaves and chioggia beetroot from Southern Fresh, whole grain mustard vinaigrette.
The third course was Magill's beef short rib carbonnade, celeriac puree with Sweetree Honey and franjelico glazed baby vegetables, Cilantro chèvre, sage grilled Southern Fresh baby leeks and fennel remoulade.
The pud was amazing! It was tiramisu bathed in Manuka Brothers wood-fired roasted coffee and enriched with mascarpone made locally by Cilantro, topped off with a yummy cheese board.
It was all so delicious! And for someone who is always eating home meals cooked by me, it was a huge treat!
Huge thanks to the great team at Dough Bros for putting together a fantastic event! We're looking forward to another one!
Here's a copy of the menu we enjoyed:
