Cloudy Bay has changed the approach of its annual wine and food pairing series for 2018. Usually showcasing the attributes of pinot with waterfowl to mark the start of duck shooting season, this year the New Zealand winery will focus on balancing the red varietal with the richness of dry-cured prosciutto.
For Pinot & Prosciutto over 20 chefs have signed on to create a signature prosciutto dish designed to complement the Cloudy Bay Pinot 2015 or the Te Wahi Central Otago Pinot Noir 2015. Offerings are available for the month of May.
Masterclasses are another new addition to the series and will see Auckland's Gusto at the Grand and Wellington's Foxglove host interactive classes under the guidance of Sean Connolly and Kate Marinkovich of Tomboy.
The full list of participating Auckland restaurants includes: Harbourside Ocean Bar & Grill, Botswana Butchery, Grand Mercure, Hugo's, Gerome, Headquarters, Pullman Hotel, Gusto and Vivace.