My latest High Tea Society Review At Bolton Hotel, Artisan Restaurant is up and it is a goody. I am currently trying to convince the family to go on holiday to Singapore so I can’t get myself a teapot. Postage from the website may be cheaper but Singapore has so much food to try and the Postie doesn’t.
Last weekend on Facebook I had some great news, I won the special Monday metre long pizza at Mediterranean Foods. Yes, 1 meter long. I was very good and shared with my family and friends. It was very impressive and very good. We got to choose 3 different pizzas to be featured. We had Italia, SicilIa and Chioggia. It fed 5 of us and for $55 I think that is pretty good. The novelty of the huge pizza was easily matched by the great taste. The restaurant and shop have been refurbished and look fantastic.
Yes, I have had a week that has been all about food. That is every week but this week has been extra foodie with the pizza above and a few changes at work. I started new hours at and this meant a whole hour for lunch. Working in the suburb I work in means I have plenty of choices for lunch. This week I had a very good Palak Paneer with naan bread ($9.50) at The Curry Pot and Huarache Patria ($13 beef with green sauce) at Viva Mexico. Both were so very good and rather cheap.
Today I also had pancakes ($16) at the new cafe in Petone, Seashore Cabaret. They were the best pancakes I have had in the Wellington Region, the coffee was also good and I love the decor. I wasn’t expecting the place to please me, but it did.
If you are Tim my personal trainer, I would still give myself 7/10 for my diet. There was fruit and veg involved.
A few months ago I got a surprise message on twitter from a fellow former blogger, Lady Loves Cake. The message was asking if I would be interested in taking over her post as reviewer of all things High Tea in the Wellington region for the High Tea Society. The answer was a swift yes.
After a few emails back and forth and pinching myself a few times, I got my first assignment at Martha’s Pantry. As photography was required I invited my birthday buddy and fellow food focused Brit along, Lucy from Wellington Foodies. We are now a High Tea Team.
Our first experience was lovely and at the same time, overwhelming. We ate, we laughed and were made to feel very welcome. After a couple more reviews we are both more confident and enjoying our journey.
This weekend we will be at another venue scoffing our faces and trying to behave. I can’t wait. Thank you Michelle Milton for giving us the opportunity to indulge.
Here are the reviews Lucy and I have sacrificed ourselves for so far. I would like to say to my personal trainer Tim that I don’t eat it all but we both know that is a lie.
The Intercontinental Wellington
The Gear Homestead
I am sorry, only a few of you will know Jessie from the Fast Show but it speaks the truth.
My friend Lucy suggested that I should have the title Professional Scoffer and that left me feeling happy. I will take that title and I am tempted to get some business cards made saying just that. She did make the comment after we had had a rather marvellous High Tea at Gear Homestead in Porirua. There will be more about when my review is published on the High Tea Society or you can check it out yourself.
Talking of the High Tea Society, you can see two more reviews of mine with Lucy’s photo here-
Intercontinental Lobby Lounge
This week I also went for dinner at Hillside Kitchen in Thorndon with a group of friends. It was a Meatless Monday dinner and we had a feast. I am still amazed at how nice the onion flower (that awful weed) tastes, how pretty a purple carrot with a bit of orange carrot looks when arranged as a rose and a chocolate tart can contain tofu and you wouldn’t know. Oh, one last one, those teeny tiny lemon meringues….. how do you get them that tiny and not crush them when filling?
Here are a few pics. Hope you had a good week too.
Thanks you for letting me borrow your pic Nikki.
I have exciting news, but first –
We are back from out wonderful trip. It is lovely to come home to New Zealand and all our normality and friends. I may have been born in Brighton but Wellington is definitely home.
Since leaving the UK we have been to Vancouver for 5 days visiting my sister in law. We went blueberry picking, had a wonderful birthday cake, ate lots of good food and I finally managed to get Miss and Mr Muffin to try poutine. Miss wasn’t too keen but Mr agreed, it is a thing, a good thing. There first poutine experience was at Dunn’s Famous and I do recommend it for trying all things Canadian.
And now on to the news……
I am the Wellington based contributor for the High Tea Society and you can see my first review here.
*March 2017 I have review LS for The High Tea Society.
I have been to Louis Sergeant’s for cake and a drink with Miss Muffin but never for High Tea. I have heard mixed reviews about the High Tea and the opportunity to go had never arisen, until today.
A friend was visiting Wellington from Dunedin and it was the perfect opportunity for a few friends to meet and indulge in a French High Tea. And indulge we did. I walked in with no expectations and we were seated at a long table with a perfect white table cloth and laid with beautiful tea cups. When it was established that our empty seat wasn’t going to be filled we were educated on the way of the Louis Sergeant High Tea. Tea was the first thing we had to choose.
We were given a clipboard with drink options and told the tea from the front of the menu was refillable and we could swap teas if we wanted, I had the City of Light. I liked this as often it is just the one cup and/or choice. We could have had champagne but we all chose to focus on the food.
When the food arrived it was explained by a staff member with a very French accent. We got the gist but did get muddled up with the green domed savoury on the middle layer. We were sure we were told peppermint but it was defiantly pea and not peppermint. This was the only thing served that many didn’t like. I did but then I love mushy peas and will happily eat them cold from the tin (shhh, don’t tell the food police).
Everything else went down a treat, Oh I tell a lie. Some of the table found the chocolate cake too strong and were unsure about the texture. I saved the day and helped them get over their guilt by eating it for them. Overall, this was a most excellent high tea and I was impressed with the skills used to make it. Everything was different and just the right size. I have no idea how the little version of the of the red domed pistachio morsel was made. It was a nice change to have a hazelnut creme in the choux pastry. I am not going to go through everything because when you go it may be different. If you want to ask me anything, ask away.
I am now going to let you look at the photographs, please don;t blame me if you lick your screen.