Handing us a glass of 2015 Craggy Range Rosé, we embarked on a leisurely walk through the vines to the kitchen garden – one imagines kitchen hands easily clock up their steps each day, as they run back and forwards fulfilling last minute requests for freshly picked vegetables and handfuls of herbs – set within lush protective hedges.
Aaron Drummond, General Manager and Casey McDonald Head Chef talked us through the change in direction for Terroir Restaurant – a more relaxed atmosphere and an increased focus on showcasing locally sourced produce – something we experienced firsthand as we enjoyed an array of tantalising dishes served as shared plates with Craggy Range wines to match. The potato focaccia was such a hit, the recipe is included at the bottom of this post if you fancy making it yourself.
Sitting on the terrace we devoured dish after dish of locally sourced Hawke’s Bay produce, and enjoyed catching up with other members from around the country so much, that a planned visit to the wine cellars was something that would need to wait until next time.
Ensure you visit Craggy Range Winery when you’re in Hawke’s Bay – if you’re keen to see the kitchen garden, ask if it possible when you book your table – you won’t be disappointed.
ps Foodwriters NZ were guests of Craggy Range Winery, but as with every The Foodie Inc post, the views expressed here are those of the writer.