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Thursday, August 7, 2014

The Millhouse at Millbrook Resort wins exclusive award for Wine Excellence for third year running

Millbrook Resort’s award-winning restaurant The Millhouse has received the prestigious Wine Award for 
Mt Difficulty Pinot Noir from Central Otago just one of the wines on the list_menuExcellence by US Magazine Wine Spectator for the third year running.

Only a handful of restaurants in New Zealand have received the accolade in the influential magazine’s 2014 wine awards, which applauds restaurants with a wine list of over 100 that accurately match the restaurant’s food and character.

Millbrook Resort’s food and beverage manager Russell Heron said the win once again reflected the restaurant’s attention to detail and ability to “create beautiful food harmonised with wine that perfectly complements the flavours”.

“It’s just fantastic news that we’ve won this award for the third year running. We’re constantly searching for new and exciting wines to add to our list, which has an impressive array of organic and sulphate free wines and well-loved classics. 

“We also incorporate rare vintages and more traditional French varietals such as Chenin Blanc, Semillon and Viognier, which is unusual for a New Zealand wine list,” said Mr Heron
Russell Heron (Food & Beverage Manager), Tracey Alderton (Head Chef), Lenka Hejrova (Restaurant Manager), Andi Bozhiqi (Exec Chef)_media“Our fantastic team of chefs -- led by Andi Bozhiqi -- work incredibly hard with restaurant manager Lenka Hejrova to ensure all our wines match the seasonal menu and also reflect the history, ambience and feel of The Millhouse.”

“Delivering the ultimate culinary experience for our guests is our number one priority. We’re proud of the food and wine offering we create and love finding new produce, techniques and styles to ensure we always offer sublime food, balanced with the perfect wine in the most magical setting, he said.

“We craft contemporary-style dishes utilising the best locally-sourced seasonal produce, complementing wild game and fresh seafood in dishes blending European concepts with a Central Otago influence.”
“We use only the freshest local ingredients in our dishes and the menu changes seasonally to reflect not only the amazing produce we’ve sourced but also the wines on our list. Ensuring a perfect harmony of flavours with food and wine is always our goal.”

Russell Heron and Andi Bozhiqi_mediaWine Spectator began its program to recognize and honour the world’s best wine lists in 1981. This year the 3,748 award winners span all 50 U.S. states and over 80 other countries and territories.

Wine Spectator editor and publisher Marvin R. Shanken said: “The commitment of this year’s winning restaurateurs to building high-quality wine programs has been extraordinary. 

There has never been a more exciting time to be a wine lover.”
Wine Spectator executive editor Thomas Matthews added: “As wine consumers’ knowledge and interest continue to expand, wine directors are taking advantage of new opportunities to develop inventive programs that put the world’s most interesting wines on the table.”
“We’ve been delighted to see the emergence of a growing number of bold, diverse wine lists, both large and small.”

The Millhouse at Millbrook Resort_mediaMr Heron said that while there was a focus on local Central Otago and New Zealand wine that matched the tastes of Central Otago on the menu, The Millhouse menu also catered for the tastes of the resort’s many international guests to ensure there’s variety within the range.

“We cater to all our guests and incorporate specific wine regions and varietals including Australian Syrah, French, Italian favourites and of course champagne for those special occasions,” he said.

“We also firmly believe that good wine shouldn’t cost a fortune and everyone should be able to enjoy the perfect wine matched with the food on our menu. We work closely with local wineries and always look out for new and exciting labels and varietals.”

“Being recognised by one of the world’s most celebrated and well-known wine magazines is a huge privilege. It’s in direct recognition of the passion and dedication of executive chef Andi Bozhiqi and restaurant manager Lenka Hejrova who put so much into conceiving great food and wine matches.”
The stunning Wild Hare Loin and Confit Leg dish_mediaOne of Chef Bozihqi’s favourite wine and food matches is the restaurant’s Wild Hare Loin and Confit Leg accompanied by Jerusalem artichoke, oyster mushroom, cavolo nero, and granny smith slaw served with a Mt Difficulty Pinot Noir 2009 Central Otago.

“The earthiness of the hare perfectly complements the rich and complex flavours of the Pinot Noir. It’s a stunning infusion of flavours,” said Chef Bozhiqi.

Situated amid 500 acres of pristine grounds, with rolling hills and babbling brooks, the Millhouse Restaurant is perfectly positioned in the centre of Millbrook Resort.
Brimming with character part of the building is the original wall from the old mill house which operated when the resort was a wheat farm during the gold rush era. The mill house water wheel still works today and adds to the historic ambience.

To find out more about The Millhouse please click on this link http://www.millbrook.co.nz/resort/dining/the-millhouse/
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