Table setting at Devour

Wellington On A Plate marks the spot where Wellington declares it is the foodie hub of New Zealand.  We love our regional food and drink, loyally support our renowned eateries and we are not shy to indulge in the best.

Devour – a feast from City Market, our great restaurants and headed by Martin Bosley on the night was THE event of Wellington On A Plate for me. 100 guests seated at 1 table in the space that is City Market on a Sunday, transformed into a great hall of gourmand glory.

Described as “a stellar evening of sumptuous Wellington wine and food” it hit the mark and went beyond.  I found myself enjoying a cranberry, lime and Greytown Lighthouse Gin cocktail next to a simply enormous display of Te Matuku Bay oysters.  Declaring to my dining cohorts that I was not an oyster girl, I sampled and converted on the spot.  Mon Dieu!  That was the first surprise.

Canapés supplied by Gusto, Milk Crate, Citron, Matterhorn and Logan Brown followed.  The winner for me was Matterhorn’s delicacy of tuna sashimi on a potato crisp with wasabi and seaweed.

So far so good, but long-held memories of 6 hour dinners in France were coming back.  There was reason to pace myself but the choices were immense and the indulgence opportunity was huge.

Taking my seat I was struck by the scale of the undertaking.  It was the first time I have sat at a table and not been able to see the other end.  A sea of candles, glasses, guests, and by this stage, the feast platters were taking their places along the table.

Favourites of the evening included charcuterie from City Market suppliers, outrageously large whole baked fish accompanied by agridolce of onions and capers, a tagine-inspired 12-hour slow cooked Texel lamb shoulder with spinach and chick peas and Freedom Farms pork belly with miso and cabbage.

Outstanding wines flowed from Ata Rangi, Voss, Croft, Martinborough Vineyard and Alana Estate to name a few, but by the end of the dinner, it was magic Hema Water that dominated the table;  striking blue soldiers in a battlefield of flavours.

Martin Bosley’s whole-baked fish; and Hema bottled water

Martin Bosley plays tricks.  He visited us at the table and promised a friend close-by that a little bit more of the fish was available.  A few minutes later a monster of the sea appeared, stunningly arranged, and a further platter of slow cooked lamb shoulder.  It was a Henry VIII moment – when only the word ‘feast’ could mark the experience.

Devour as an event has placed a stake in the ground.  Dining on this scale, of this quality and with this passion is rarely encountered.  It will become a stupendous event in a city where business and creativity work effortlessly together.  It is hard to believe that Wellington On A Plate took less than two months from conception to execution.

Devour was the pinnacle.  I will never forget this evening.