Billecart-Salmon Celebrations on VOMO Island

Puneet Dhall on Vomo Island with guests

Puneet and Vomo guests

Take one luxury tropical island resort, one Master chef and one of the World’s greatest Champagnes, and what do you get…

Last week Dhall & Nash were lucky enough to be on Vomo Island in Fiji with World class Kiwi chef Nic Watt (of MASU in Auckland amongst others). Why? We had gathered to celebrate the 200th anniversary of Maison Billecart-Salmon. Vomo is a proud ‘Billecart’ Island, and so it was a fitting tribute to open some of the World’s best Champagne in this idyllic setting with some exceptional cuisine from Nic.

A series of events over 4 days culminated in a 5 course Billecart-Salmon degustation as the sun set over the reef at ‘The Rocks’. It really was something special.
Such was the success, that we are considering making this an annual event. Contact us if you would like to be involved next year.

Big thanks to the Vomo family, in particular Mark and Renee Leslie, Andrew Clark in Food and Beverage with his assistant Bhishnu and Vomo chef de cuisine – Thushan Iranga.

Paul Jaboulet Aîné NZ Events

Earlier this month we announced that Dhall and Nash will be the new exclusive agent in New Zealand for Paul Jaboulet Aîné. To celebrate this new addition to our portfolio we invited Gwenaële Chesnais, Paul Jaboulet’s Regional Director for Asia Pacific, to visit NZ and help host three fantastic dinner events showcasing their Rhône Valley wines.


 Auckland Dinner Event
at Paris Butter

Tuesday 8th May

Menu:

Bread and truffle butter, sourdough velouté egg cup, sutra french caviar and cauliflower, salmon pot and its roe, mahurangi oyster and rhubarb
Paired with Paul Jaboulet Aine 2016 Parallele 45 Blanc

Sashimi crayfish and kiwifruit, poached crayfish, almond gazpacho, bisque jelly, grapes
Paired with Paul Jaboulet Aine 2016 Domaine Mule Blanche

Olliff Farm 64ºC egg, grilled mushroom mousse, local mushrooms, truffle gel, saucisson, parmesan custard
Paired with Paul Jaboulet Aine 2015 Les Jumelles

Charcoal duck breast, beetroot and vanilla, cabbage, radish, raspberry, sherry
Paired with Paul Jaboulet Aine 2012 La Petite Chapelle

Lemon meringue
Paired with Paul Jaboulet Aine 2014 Muscat de Beaumes de Venise


Wellington Dinner Event
at Sofitel Wellington

Wednesday 9th May

Menu:

Herb panna cotta, beetroots, soft goats curd, freekeh, walnuts
Paired with Paul Jaboulet Aine 2016 Parallele 45 Blanc

Atlantic scallops, saffron bisque, pickled green lip mussels, flageolet beans, baby vegetables
Paired with Paul Jaboulet Aine 2016 Domaine Mule Blanche

Pork belly from the rotisserie, Parisienne sweet potato, pickled mustard seeds, Bosc pear, amaretti crumb
Paired with Paul Jaboulet Aine 2015 Les Jumelles

Lamb backstrap cooked on Manuka wood, ash baked onions, almond cream, salsa verde
Paired with Paul Jaboulet Aine 2012 La Petite Chapelle

Feijoa, cinnamon and white chocolate mousse, roasted banana ice cream
Paired with Paul Jaboulet Aine 2014 Muscat de Beaumes de Venise


Christchurch Event
at St. Germain

Thursday 10th May

Menu:

Lamb sweetbread terrine, herb chantilly
Paired with Paul Jaboulet Aine 2016 Parallele 45 Blanc

Monkfish, petits legumes, squid ink tuile, saffron sauce
Paired with Paul Jaboulet Aine 2016 Domaine Mule Blanche

Anchovy stuffed lamb belly, persillade sponge, lentil ragout, thyme jus
Paired with Paul Jaboulet Aine 2015 Les Jumelles

Duck breast, plum sauce, pumpkin purée, celeriac purée
Paired with Paul Jaboulet Aine 2012 La Petite Chapelle

Poached pear, beetroot sorbet, meringues and crumble
Paired with Paul Jaboulet Aine 2014 Muscat de Beaumes de Venise


The Wine List

 

2016 Paul Jaboulet Aine Cotes du Rhone Parallele 45 Blanc Wine Bottle

2016 Paul Jaboulet Côtes du Rhône Parallèle 45 Blanc

An attractive bouquet with citrus and floral notes. Fresh, balanced and juicy.

 

2016 Paul Jaboulet Aine Crozes Hermitage Domaine Mule Blanche Wine Bottle

2016 Paul Jaboulet Crozes Hermitage Domaine Mule Blanche

Fresh with mineral and fruity notes giving very fine balance and length.
Robert Parker, Wine Advocate | 90 points

 

2009 Paul Jaboulet Aine Cote Rotie Les Jumelles Wine Bottle

2009 Paul Jaboulet Côte Rôties Les Jumelles

Notes of peony, potpourri and black olives with a rich, velvety mouthfeel.

 

2009 Paul Jaboulet Aine Hermitage La Petite Chapelle Wine Bottle

2009 Paul Jaboulet Hermitage La Petite Chapelle

A mineral streak highlights nuances of violet, berries and spice.
Antonio Galloni, Vinous | 93 points

 

2014 Paul Jaboulet Aine Muscat de Beaumes de Venise Wine Bottle

2014 Paul Jaboulet Muscat de Beaumes de Venise

Dense and rich but enhanced with a beautiful freshness. A wine of great flavours.

Let the 2018 Billecart Celebrations Begin…

Billecart-Salmon celebrate their bicentenary in 2018

Billecart-Salmon celebrate their bicentenary in 2018 | Photo by Champagne Billecart-Salmon

As Maison Billecart-Salmon celebrate their 200th anniversary in 2018, so do we.


Celebratory Degustation – MASU, Auckland
3rd May 2018

Masu Nic Watt

Nic Watt of MASU | Photo by MASU

Join us for an evening of fine Billecart-Salmon champagnes and exquisite, eye catching dishes at SkyCity’s MASU by Nic Watt in Auckland to celebrate the bicentenary of this prestigious Champagne House.

Finesse, elegance and balance have long been the hallmark characters of the Billecart-Salmon champagnes and these qualities are also reflected in the cuisine at Masu, where executive chef Nic Watt carefully and creatively prepares the most beautiful and delicate dishes.

It is set to be a wonderful evening, stimulating the senses and indulging in some of the finer things in life. This evening marks the start of a series of wonderful bicentenary celebrations, the next being a five day culinary event set on the beautiful island of Vomo.


VOMO Island Culinary Event
24th – 28th May 2018

VOMO Island Fiji

Photo by VOMO Island Fiji

Imagine sipping one of the finest and most historic champagnes, whilst the waves are lapping at the shores and Nic Watt again is serving his imaginative and sumptuous dishes. The setting is idyllic and the small group of diners will ensure the ambiance is both decadent and relaxing.

The celebrations continue again on New Year’s Eve when there will be a Billecart-Salmon degustation, followed the next day with champagne sundowners.

Founded in 1818 by Nicolas François Billecart and Elisabeth Salmon, sparkling champagne was in its infancy so they are considered some of the original pioneers of the champagne industry as we know it today. The House has been passed down from generation to generation and is still family owned. The family have always strived for perfection, bringing to us the most elegant champagnes which are enjoyed at celebrations around the world. Now it is time to celebrate their success.

Schloss Lieser in New Zealand

At the end of March we were lucky enough to have Lara Haag, daughter of Thomas Haag of Schloss Lieser, Mosel with us in New Zealand for a few days to help host a series of fantastic Schloss Lieser Riesling events with Dhall & Nash in both Auckland and Wellington. Lara was able to tell her inspirational family story as well as present some of Schloss Lieser’s award winning wines.

While Lara was in New Zealand, she took part in various trade visits in Auckland and in Wellington where she was able to talk first hand about the Schloss Lieser wines, specifically from the 2016 vintage.

2016 was a year of extremes. It started off with a cool, long, damp spring with a lot of work keeping the fast growing canopy under control at Schloss Lieser. Flowering came late in mid-June, followed by an uneasy summer of both sun and rain. Finally by August everyone could breathe a little easier. Warm temperatures continued until Autumn, enabling the grapes to ripen perfectly. Harvest began on 10th October and for four weeks they were able to harvest extremely healthy, very ripe, golden yellow grapes. The result is a vintage of wonderfully fruity, high quality wines, with racy balanced acidity.

Xuxu Dumpling Bar

Lara Haag with Jahn Hansen, General Manager of Xuxu Dumpling Bar

Lara Haag at Sidart

Puneet Dhall & Lara Haag with Sophie Beaton from Sidart Restaurant


Auckland Dinner Event

A degustation was held at Culprit Restaurant in Auckland on Tuesday 27th March which included a range of impressive dishes and 4 of the Schloss Lieser Rieslings from the 2016 vintage. The evening began with a glass of the Feinherb and the Niederberg Helden Trocken GG. The Niederberg Helden Spatlese and Auslese were introduced later on in the night to accompany the various dishes.

The Schloss Lieser wines were paired with the following menu:

NZ Wakame & Market Fish, preserved lemon mayo, sesame, furikake wafer

Pork Cheek Nduja, Olafs Volkorn Toast, radish, cress, parsley, lemon oil

Heirloom Tomato Gazpacho, smoked mussel, cucumber

Chicken Liver Parfait, donuts, pinot noir syrup, char

Duck Fat Fried Brussel Sprouts, buttermilk ranch, old bay vinegar

Roast Bone Marrow, dill pickle gel, old edam toast, shallot & caper salad

On the Side

Culprit Roast Duck, hoisin sour cream, plum sauce, peanuts, iceberg

Cloudy Bay Tuatuas, chorizo XO sauce, fried vermicelli

Dessert

Steamed Ginger Kiss, vanilla mascarpone, stewed rhubarb, fairy floss


Wellington Dinner Event

A 5 course wine matched dinner was held at Noble Rot Wine Bar in Wellington on Wednesday 28th March with all of our Schloss Lieser Rieslings, including a special sweet Beerenauslese Riesling with dessert.

Schloss Lieser Noble Rot

Menu:

Crayfish Carpaccio, cucumber, celery, verjuice, seasoned roe
Paired with Schloss Lieser Wehlener Sonnenuhr Riesling Kabinett

Organic Chicken and Hock Roulade, confit carrots, pink grapefruit, dashi, brioche
Paired with Schloss Lieser Niederberg Helden Riesling Spatlese

Catch of the Day, hazelnut, cauliflower, broccolini
Paired with Schloss Lieser Niederberg Helden Riesling Trocken GG

Baked Endive, granola padano, cabernet vinegar, malt & walnut crumb
Paired with Schloss Lieser Niederberg Helden Riesling Auslese

Dessert

Whittakers 50% Dark Ghana, soft chocolate, tomato raisin, thyme, feijoa
Paired with special Schloss Lieser Niederberg Helden Riesling Beerenauslese


Schloss Lieser Feinherb

2016 Schloss Lieser Riesling Feinherb

Slate-like fruit aroma. A juicy, piquant and salty Riesling.

 

Schloss Lieser Niederberg Helden Riesling Auslese

2016 Schloss Lieser Niederberg Helden Riesling Auslese

Rich, deep, complex mineral aroma. Complex, concentrated, and piquant on the palate.

 

Schloss Lieser Niederberg Helden Riesling Spatlese

2016 Schloss Lieser Niederberg Helden Riesling Spatlese

Very fine, elegant mineral notes. Fresh and racy with a lots of grip.

 

Schloss Lieser Wehlener Sonnenuhr Riesling Kabinett

2016 Schloss Lieser Wehlener Sonnenuhr Riesling Kabinett

Very fine, clear and precise perfume. Ripe lemon flavours. Piquant and slate-like on the palate.

 

Schloss Lieser Niederberg Helden Riesling Trocken GG

2016 Schloss Lieser Niederberg Helden Riesling Trocken GG

A masterly scent of peaches and classy exotic fruits. Great complexity with an infinite elegance.

2018 Events and Key Dates

We at Dhall & Nash are proud to be creating polished campaigns and events conducted in intimate and exclusive settings to taste and communicate the stories of our incredible wines, and we’re thinking 2018 could be the best yet. Between the Bicentennial celebration of Billecart-Salmon Champagne and an array of iconic personalities visiting the team, we are definitely in for a treat.

La Marca Prosecco Launch

Saturday, 25 November was a very joyous date for Dhall & Nash and one we will remember for a long time. At Parked up on the Green in Victoria Park, we hosted the launch party for La Marca Prosecco – New Zealand’s newest premium prosecco brand distributed by Dhall & Nash. Featuring astonishingly good authentic Indian cuisine fresh from the tandoor oven of Little India, fresh oysters and a beautiful, flowing prosecco tower – this party went down a treat.

La Marca is the top-selling premium prosecco in the US and is growing fast – and it’s easy to see why. Dry, crisp and packed full of refreshing flavour, it’s easy to drink as it comes, or splashed into a delicious prosecco cocktail. Stunning bottles with elegant and recognisable labels look the part everywhere from poolside brunch to moody evening events and come in small formats too.

We’d like to whole-heartedly thank all those who attended this fabulous evening and we hope you enjoyed it as much as we did.

 

 

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