Dine with Dish, Brown Brothers and Taylors Wines at Botswana Butchery
Don’t miss the chance to experience very special wines from Brown Brothers and Taylors Wines matched with a delicious menu at Botswana Butchery in Auckland.
Taylor Brown is the joint venture, exclusive to New Zealand, of two family-owned Australian wineries, Taylors Wines and Brown Brothers. Both families share a passion for outstanding wines, a love of winemaking and belief in the innate power of family. Experience this passion at a unique Dine with Dish event at Botswana Butchery.
The six-course menu will be designed and executed by Botswana Butchery’s group executive chef, Stuart Rogan. Each course will be matched with a special selection of Brown Brothers and Taylors Wines. Justin Taylor from Taylors Wines and Caroline Brown from Brown Brothers will guide diners through the food and wine matches.
Taylors Wines call the Clare Valley in South Australia home. The family estate was established in 1969 when the family found a 226-hectare location, nestled in the Wakefield Valley, from which to produce their range of fine wines. Guests will enjoy a selection from the Taylors Clare Valley Luxury Collection – from the St Andrews, The Pioneer and The Visionary ranges – a unique embodiment of the very best of Australian wine-making.
Brown Brothers have been making wine in Milawa in North East Victoria for over 125 years. Family matriarch Patricia Brown dedicated 60 years of her life to the Brown Brothers family and business. To honour her, the Brown Brothers Patricia range carries her name. The wines are a selection of the very best in viticulture and winemaking. Put simply, Patricia is the product of love. Not just for its matriarchal heritage, but also the dedication and commitment which highlight its long journey from vineyard to bottle.
Botswana Butchery is located in the historic Ferry Building on Auckland’s waterfront. Stuart’s menu for the Dine with Dish event promises to be a unique experience of premium wines matched to the fantastic food Botswana is known for in Auckland and Queenstown. Don’t miss out – seats are limited so book early.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.