The Bailliage’s March event was held at Wharekauhau Country Estate, a Chaîne member establishment. Set in the foothills of the Remutaka mountain range and the cliff-tops of Palliser Bay north of Wellington, it is one of the world’s top luxury lodges

The weather on the day was superb. Hot and sunny with a large turnout of Chaîne members an excellent event was guaranteed.

The new Executive Chef at the Estate is Norka Mella Munoz who is from Chile. Our lunch’s theme was therefore ‘family Chilean’.

Members were greeted with a glass of New Zealand bubbles. Before dining a visit to the extensive kitchen garden accompanied by a talk from the Head Gardener was enjoyed. A tour of the Lodge itself followed.

Lunch commenced with a pisco sour before appetisers of an empanada, ceviche, sopaipilla (fried pastry) and pan amasado (kneaded bread).

The entrée was the traditional Chilean fish broth, Paila Marina. The main course of Carne Mechada (shredded beef mixed with tomatoes and cumin) with a Chilean salad followed.

All washed down with an excellent Carmeniere, a medium bodied red. Originated in Bordeaux now grown almost exclusively in Chile.

A recipe of Norka’s grandmother was made for dessert: Torta de Panqueque de Manjar (a layered meringue cake) with orange and Chantilly cream.

Tea, coffee and a mini empolvado (a powder puff pastry like a beignet) finished the delightful meal.

Helen Meehan
Bailli

Photos courtesy of Horacio Ramirez