The joys of Spring

The weather is noticeably warmer and its finally starting to feel like spring time so we thought we'd celebrate in style with a long lunch at our Waterfall Bay Restaurant.

Seresin’s favourite Cook, Marcia Chang-Hong, will prepare a four course menu of new season local produce; Asparagus, Marlborough Sounds Scallops, Spring Lamb and Strawberries.

Marcia first cooked for Michael Seresin, while working as Chef at iconic London restaurant Kensington Place, and we have been enjoying her food since she moved to Marlborough six years ago. Seresin staff will serve lunch and matching new-release wines in the relaxed setting of the small dining room on the water’s edge.

Lunch: Sunday November 15th
Tickets: Lunch with matching wines $120 per person, water taxi $40 return from Picton.
Boat departs Picton at 11.30am, limited to 40 people.
Reservations: Contact Moir Laird: moir@seresin.co.nz or Ph +64 (0)3 572 9408

And just in time for the long weekend a spring recipe from Marcia using freshly picked artichokes from our garden and Seresin Lemon Olive oil.

Artichoke and Goat's cheese dip
6 artichokes
2-3 tbsp lemon oil
4-5 tbsp goat's cheese. You can use either a hard cheese, grated or a softer creamy one.
salt and pepper to taste
juice of 1 lemon

Bring artichokes to boil in a large pot of salted water. Simmer gently till artichokes are just cooked. Test by gently pulling at an outer leaf, it should just slip off with the slightest tug.

Drain and cool the artichokes. Peel off the tough outer layers till you get to the heart and use a teaspoon to scoop out the hairy centre. Puree the hearts with coarse sea salt, pepper, cheese, lemon juice and lemon olive oil. Adjust seasoning to taste.

Serve with crusty bread or as a spread on sandwiches. Will keep up to a week refrigerated.

Enjoy!