On receiving an email from FAWC [Food and Wine Classic] that this Hawkes Bay-wide festival was cancelled for 2025-2026, those of us who usually take in events with such pleasure were a little aghast!
But on reading to the bottom of that same email we were greatly relieved to find some new alternatives were featured. One of these was a dinner organized by Hastings’ Cellar 495 more than just a wine bar.
“Cellar 495 combines warmth and hospitality with world-class wine expertise. It blends wine bar, bistro, tasting room and wine shop – all led by the world’s 495th Master of Wine, Michael Henley.
Our wine selection represents the finest from around the globe, served alongside seasonal cuisine from Head Chef Carlita Campbell that captures the spirit of New Zealand.”
Cellar 495 partnered with a local farm business, Matangi, who are a boutique family-owned farming business producing premium 100% grass-fed Angus beef and chicory-finished lamb with a sole focus on eating quality and no comprises along the way. They have a Butchery and Showroom at 308 Heretaunga Street East, Hastings, or to find out more visit them at www.matangi.co.nz
MATANGI BEEF & BORDEAUX DINNER EXPERIENCE
This excellent evening was a collaboration between two Hastings businesses and was excellent exposure for the people who attended.
Both for Matangi Beef and Cellar 495 – the small seating restaurant the meal was held at.
French wines were matched with each course with everyone in attendance was exposed to different cuts of meat than usually consumed, rounded off by excellent cooking and presentation from the Chef.
As a bonus, everyone got to meet and talk with both the café owner and the Matangi Beef owners.
Matangi talked about their philosophy on their farming style, animal selection and why, and their seasonal butcher shop over the road from the restaurant Cellar 495.
The evening’s menu:
Steak Tartare, Sous Vide Egg, Pecorino – rump with herbs [tarragon and chives]
MATCHED WITH: 2022 Chateau de Seuil Graves – a white burgundy
Beef Shin Croquette, Horseradish Potato Cream
MATCHED WITH: 2020 Domaine de La Solitude – from the same sub-region as the above wine, owned by Nuns! This is a Merlot/Cab Sauvignon blend
Grilled Flank, Chimichurri, Hasselbacks – slightly spice, delicious
MATCHED WITH: 2019 Famille J.M. Cazes Saint-Estephe – Cab Sauvignon/Cab
Blanc Slow Braised Beef Chuck, Celeriac Remoulade
MATCHED WITH: 2015 Le Petit Vauthier Saint-Emillion Grand Cru – Merlot/Cab Franc
Then we finished with a lovely dessert wine: 2015 Bordeaux Saturn – smooth on the palate but not too sweet, golden kiwifruit/pear notes
Our table’s pick of the night for the wines was the 2019 Famille J.M. Cazes Saint-Estephe, smooth in the mouth, red fruit on the nose and well balanced with the meal.
The pleasant surprise of the night for those of us whose only exposure to steak tartare via the Mr Bean sketch from years ago, was the steak tartare – a delightful starter for the evening, well balanced and tasty.
We would recommend giving Cellar 495 a try if you’re in the Hawkes Bay, they’re at 319 Heretaunga Street East, Hastings; phone (06) 870 6308; email: enquiries@cellar495.co.nz
While up in the Hawkes Bay for FAWC during Queens Birthday weekend, as well as attending the Fun Do evening [read Fondue!], we visited the Abbey Winery and Brewery – an excellent choice too!