Polys Pinot Noir - from our Bannockburn Road campus

Outlets for this suberb wine are:
Otago Polytechnic office, Cromwell $30
New World, Cromwell $33
Golden Gate, Cromwell $33
Or enjoy a glass at our restaurant matched with some of our divine dishes.



Tasting Notes
Colour: Bright, clear and rich ruby red
Aroma: Cherries and sweet berry fruit
Palate: Well balanced with soft tannins and mild astringency. This wine is ready to drink now but will also benefit from cellaring.
Technical Analysis Harvest Date: April 2006 Alcohol: 14.5% Brix at Harvest: 24 Residual Sugar: <2g/l>

RECIPE OF THE WEEK - PLUM FRIAND

90 grm Butter

40 grm Flour

pinch salt

120 grm icing sugar

60g Ground almonds

3 egg whites

3 tinned plums( fresh is best if avail)

Melt butter in pot until it is golden in colour. Allow to cool.

Sieve flour, salt, icing sugar and then mix in almonds.

Stir in egg whites until smooth batter, add melted butter.

Divide mix into prepared friand tins, place a half plum on top of each friand.

Bake at 180c for 15 - 20 mins.

Allow to cool in tins for 5 minutes before turning out on to cooling rack.

Dust with icing sugar.

MENU FOR 8TH MAY

11am -2pm
To Start
Italian style Tomato bacon & bean soup with freshly baked bread
$7.50
Salad of chargrilled Moroccan lamb with a saffron mint & coriander couscous & cumin yogurt dressing
$10
~~~
The main affair
Lasagne of roasted chicken, pumpkin, spinach, mascarpone & pinenuts with a tomato basil coulis & fresh parmesan
$12
Hot smoked salmon medallion set on toasted brioche with wilted spinach topped with a poached egg & hollandaise sauce
$13
~~~
To sweeten you up
Pear & pistachio frangipani tartlet with a citrus crème fraiche
$6
2 courses $18.50 - 3 courses $23.50

WELCOME TO DINE@POLY

DUE TO POPULAR DEMAND

WE HAVE EXTENDED OUR

LUNCH SEASON

BOOKINGS ARE ADVISABLE
0800 765 9276 or
Book on line GaynorS@tekotago.ac.nz

INTRODUCING THE CLASS OF 2008

Throughout 2008 Molyneux restaurant will be run by 1st year ( Level 3 )students.
This year we are proud to welcome Linda, Elizabeth, Dexter, Nick & Russell to our campus who over 42 weeks will train to become chefs.
Prior to commencing the course on the 18th February many of these students had never held a knife,worked with food, set tables or poured a glass of wine.
Already 2 months into the course their skills have developed remarkably and with confidence soaring 2008 is set to be a very successful year for a small but very driven and talented class.

Highlights this year will include :

• Cervena venison demo with the very popular Graham Brown.



• The in house "BLUE WATER SEAFOOD'S" cookery competition.



• The SOUTHERN LIGHTS REGIONAL SALON CULINAIRE in Dunedin.



• Their final 3 course meal prepared in 3hrs.



• 3 weeks industry placement



• Graduation

So join us as our journey continues through the year and experience our hospitality as we will tempt you with some tantalizing fare at unbeatable prices matched with our very own Pinot Noir produced at our Bannockburn Vineyard by our Viticulture students.