The interior was eclectic and meticulous all at once: the French bistro genre elaborated with vintage posters, awards, pictures, and general kitsch to create a visual jewelbox.
Bottle of wine #1 was a Peregrine Saddleback Pinot Noir, 07 from the Central Otago, one of New Zealand's hot wine-growing regions right now. It turned out to be the perfect accoutrement to the meal that followed...
We started with prawn and whitebait fritters (whitebait is a delicacy in NZ -- it's a white sliver of a fish cooked in oil or baked with spices) served with a sweet relish that complimented the light, slightly sweet and subtle flavor of the fritters.
My main dish was a seasonal vegetable tortellini, Italian interpreted by Kiwis. This dish was a treat: large green pastas filled with fresh spinach and pecorino romano cheese, surrounded by a bed of fresh, crisp asparagus, roast tomatoes, toasted walnuts and more delicious shaved pecorino romano -- yum yum yum! The dish also had hints of lemongrass and maybe even cardamom, but I was in foodie heaven because everything was balanced and complimentary, not a taste out of place.
Dessert was a simple creme brulee topped with a clever "Gas" sugar sculpture. So rich we couldn't finish, especially not with the beverage we chose to accompany it...
The final component of our meal at Cook N With Gas was a bottle of dessert wine. Not just any dessert wine, mind you, but a late harvest riesling. Konrad & Co. Sigrum Noble #2 Riesling '04 was a super rich, tasty bottle, cut with Sauvignon Blanc. Even so, one glass was more than enough to cap of a fine meal.
