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Mahi Events and Dinners

'Big Night in the Cave' at the Mahi Winery - August 2010

In March of this year, acclaimed Christchurch chef Jonny Schwass was at Mahi to cook an amazing six-course degustation dinner. It was a great evening, with fantastic feedback from everyone who attended. It sold out quickly and we loved working with Jonny, and the matching of his food with our wines.

When Jonny was up here we were talking about food, wine and movies, and our favourite films based around restaurants. We all loved the brilliant 1996 movie, Big Night, involving a serious Italian chef and his unfailing attention to authenticity and quality, so thought we would use this as the basis for another dinner.

This was another stunningly successful evening.

The 'Big Night' Dinner

Antipasto
Pigs head terrine
Gorgonzola and walnut arancini
Aubergine caviar cones
Salt cod fritter and aioli
Proscuitto and melon
Prosecco - Zonin

Primo
Rabbit and truffle brodo
Mushroom risotto
Individual timpano
2007 Mahi Pinot Gris

Secondo
Quail in red wine, leeks and sage
Slow smoked salmon
Slower braised belly of pork
2007 Mahi Rive Pinot Noir

Contorno
Braised fennel Rosemary roasted potatoes
Pumpkin and amaretti
Confit artichokes
2008 Mahi Twin Valleys Chardonnay

Fromaggio
Gorgonzola
Taleggio
Grana Padano
2008 Mahi Rive Pinot Noir

Dolce
Pannacotta
Tiramisu
Gelato
Canolli
Michele Chiarlo Nivole
Moscato d’Asti

Degustation Dinner - March 2010

Jonny believes in simple, flavoursome food to be shared with friends – a perfect fit with our style of winemaking.  Courses were matched to both new release Mahi wines and older vintages from our library.

Restaurant Schwass was South Island Restaurant of the Year in 2008 and a finalist in the Cuisine Restaurant of the Year awards last year. It was praised by judges for being a truly local restaurant, using ingredients direct from Jonny’s 2 hectare organic garden.  Jonny took the same approach for the Mahi dinner, cooking with local, seasonal and organic produce.

Jonny's Menu with Mahi Wines

Canapés to begin
Three tastes of heirloom tomatoes
Chicken liver and cognac parfait
Mushroom and gorgonzola arancini
2007 Mahi Pinot Gris

Lemon gnocchi, warm vichyssoise & a bluff oyster
2008 Mahi Ballot Block Sauvignon Blanc

Organic chicken terrine, crisp fried brawn & hazelnut salad
2007 Mahi Boundary Farm Sauvignon Blanc

Poached monkfish, ruby chard, curds & whey
2007 Mahi Twin Valleys Chardonnay

Cucumber, mandarin and pimms sorbet

Free range pork, pickled cabbage & two pears
2007 Mahi Rive Pinot Noir

Lamb shoulder, duck neck sausage & wild blackberries
2004 Mahi Byrne Pinot Noir

Properly matured cheese
Pecorino from Neudorf Dairy
Windsor Blue from Whitestone
Triple Cream Brie from Over the Moon Dairy

Handmade chocolates to finish

Mahi Missive

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