Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times, Wednesday, June 12, 2013
AT WAIPUNA High Tea High Tea is available Monday to Saturday from 10am - 4pm. Bookings essential. Ph 09 526 3010 or email email@example.com (Please note our High Tea is made especially to order. We cannot accept walk-in guests) Classic High Tea $30 per person, $15 per person (6-12 years) Includes an appetiser, a three tier selection of sandwiches, pastries, savouries and sweets, luxury leaf tea or espresso co ee. Bubbly High Tea $35 per person Includes a glass of Kopiko Bay Cuvée, appetiser, a three tier selection of sandwiches, pastries, savouries and sweets, luxury leaf tea or espresso co ee. Bu et High Tea $39.50 per person (last Saturday of every month) Includes a glass of Kopiko Bay Cuvée, appetiser, a three tier selection of sandwiches, pastries, savouries and sweets, a beautiful and sumptuous display of nger sandwiches, scones, petite desserts, chocolate fountain and delectable canapés. Finish with luxury leaf tea or espresso co ee. Enjoy a sumptuous, traditional High Tea with a delightful modern touch. Created by Executive Chef Andrew Methven, and hand made on site in our very own bakery. 122619 www.times.co.nz Howick and Botany Times, Wednesday, June 12, 2013 --- 15 The wise man (or woman) who says 'not for all the tea in China' has probably never been to high tea. If they had they could never resist a beauti- ful spread of tea in china cups, dainty scones, sandwiches and cakes all piled high into a tower of pure seduction. Steeped in tradition, it's no wonder the revered practice of high tea has seen a revival with more pomp and circumstance than ever. It's certainly no tempest in a teapot! And now, instead of journeying to the city for this glamorous dining experience, east Aucklanders can slip on their high heels and strut to high tea six days a week, Monday to Saturday, at Waipuna's stunning restaurant, Wellington's. Just minutes away on the South Eastern Arterial, the hotel boasts state-of-the-art facili- ties and has long been a favourite for locals and businesspeople whether for corporate functions or dining, leisure and entertain- ment. Similarly, its latest offering is every bit as impressive as that of inner city counterparts. Perfect for special occasions, intimate tete- a-tetes, midday socialising and events, or just as a slice of daily indulgence, Waipuna's interpretation of high tea promises cheer on a gloomy day as well as a visual and gastro- nomic feast. As an added bonus, the view from the res- taurant offers the perfect accompaniment for such an elegant occasion. Overlooking the Panmure lagoon, the pic- turesque vista sparkles on a beautiful sunny day. But it's the food that truly takes the cake. The mastermind behind the menu is hotel executive chef, Andrew Methven, who has crafted a well-thought out and intelligent masterpiece. "High tea is an old tradition so we still want to give it the respect it deserves. At the same time, we've paired traditional favourites with some contemporary twists to add a more inter- esting dimension," he says. "Everything is handmade in our kitchen and every component has to be perfect. We give each item individual care and attention whilst making sure everything is well-balanced with each item complementing other items on the plate." The high tea experience begins with hot smoked salmon in a sesame cone served in a petite glass -- just the appetiser to rouse taste buds into action and prep the palate for yet another round of gorgeous flavours. Then, the tea is poured. With the addition of fine, exotic teas from Dilmah, tea connoisseurs can take their pick of tropical notes such as rose with French vanilla, rosehip with hibiscus flowers, and Mediterranean mandarin, or opt for the more conventional 'brilliant breakfast' and Earl Grey. When the three tiers of delectable delights arrive, maintaining composure will be dif- ficult for most. Arranged with precision and divine in appearance, every morsel is utterly irresistible. Savouries range from oven-roasted cherry tomato bruschetta with goat's cheese and tap- enade to smoked salmon blini with dill crème fraiche and caviar, and traditional cucumber sandwiches with the addition of fresh rocket and wholegrain mustard. In contrast, the sweet tiers are a bolder mix of flavours with pear and frangipani tartlets, saffron and pistachio cake with lavender icing as well as date and orange scones that could well melt any sweet tooth's heart. However, staunch traditionalists need not fear. Chocolate cake, madeleines, lemon cupcakes and strawberry jelly are all on the menu for devouring. Of course, scones are not scones without their usual condiments: jam and cream. And when it comes to the cream, the geniuses responsible for this afternoon tea staple have taken it to the next level. Group food and beverage manager Chris- tian Pulley who has overseen many high teas in his time says no detail has been overlooked. "We've tried to be as true as possible to the high tea experience at the Ritz. "Clotted cream is often served with scones instead of ordinary whipped cream, but as it is commercially unavailable here, we have attempted to replicate it using a blend of crème fraiche and cream for a heavier, richer consistency." Patrons can also look forward to seasonal changes with chef Andrew drawing some fresh inspiration when new fruits ripen. "We definitely want to incorporate seasonal flavours especially in summer when fresh berries are readily available." Incidentally, the ambitious professional is in the midst of exploring and designing new dining concepts for the Dilmah Real High Tea Challenge which sees chefs from all around the world competing to invent the best high tea menu as well as tea-inspired dishes. "There will be a lot more playful savouries," he says, smiling. Even more playful, is the chocolate fountain at the high tea buffets every last Saturday of the month. Children and adults alike will be thrilled to see the cascading feature which will, no doubt, be far more appealing to taste. For something truly different, visit Waipuna and prepare to be surprised. An experience hard to top, this is high tea in all its sky-scrap- ing finery. Bookings are essential (24 hours in advance), so call: Waipuna Hotel & Conference Centre, 58 Waipuna Road, Mt Wellington. Phone 526 3010. Email firstname.lastname@example.org. High time for high tea at Waipuna Hotel Beautiful lagoon setting for dining excellence Waipuna's executive chef, Andrew Methven, and group food and beverage manager, Christian Pulley. ■ Times photo Wayne Martin ADVERTORIAL 122619A A new taste of the fine life has come to our eastern suburbs in the form of a three-tier cake stand thanks to Waipuna Hotel & Conference Centre in Mt Wellington.
Howick and Botany Times, Wednesday, June 5, 2013
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