General Blog

How to Win a Diamond Necklace

By May 23, 2013No Comments

Every year, bespoke jewellers TORY & KO run a promotion in conjunction with Logan-Brown Restaurant and Louis Roederer Champagne. For every glass of Champagne you order with your meal, you are given a wee black velvet bag with a crystal quartz briolette gemstone which could win you one of two diamond necklaces, each worth $1,800.00. It’s a promo that’s so easy and enjoyable to partake, that I have a go each time it runs. (Click here for more about the competition).

Whether you win a necklace or not, you really can’t lose, as Louis Roederer is a firm favourite of all the Champagnes, and the food at Logan-Brown is always first-class. The gems you get given are actually valuable, and they can be set into a piece for you by TORY & KO, if you wish!

This year, Sue and I, friends Claire and Phil, joined Kirstin O’Brien of TORY & KO (she’s the KO) and her husband Michael for lunch at Logan-Brown to see if we could win one of the necklaces. We ordered from the Bistro Lunch Menu, which offers incredible value. Two courses costs $35.00 pp, and three courses is $45.00 pp. There is the option of having wine matches with this, but we had the Louis Roederer Champagne ‘Brut Premier’.

The Champagne
Louis Roederer ‘Brut Premier’ is one of the most consistent non-vintages in quality, and its richer style is one that always pleases me. I’ve found that the shipments over the last couple of years have actually been fresher than in the past. There’s still the classical bready-yeasty autolysis with depth and richness, but the oxidative nutty notes and ‘Marmite’ elements have been cleaned up, making the wine better. This was the case with the two bottles served. Click here to see my review of Louis Roederer ‘Brut Premier.

 

The Lunch
Being a hearty eater, I had three courses, but in retrospect two would have sufficed. Logan-Brown baked bread was served first, a white bun and a slice of herbed bread. My entrée of Maple smoked Ora King salmon with potato gnocchi, crumbed feta and sorrel pistou was a textbook example of smoking and superb salmon. Rich and oily, but countered by the firm and dry textures, the smoking was positive and permeated through the flesh. The main was Spiced free-range pork belly with pearl barley ragout and buttermilk onion rings. Another rich dish, the spicing subtle and the crackling sensational. The dessert of Limoncello panna cotta with orange cake, mandarin and stem ginger combined sweetness with clear-cut flavours.

With the Bistro Menu, there’s a choice of two entrees, three mains and two desserts. You can supplement these with a choice of six side dishes of which we chose Truffled fries and Broccolini with sweet soy and ginger butter.

After the meal, we were presented with our gems in little velvet bags. Kirstin checked them over for us, so we didn’t need to take them into TORY & KO to see if any of us were winners. Unfortunately we weren’t, so the two diamond necklaces are yet to be won! We’ll call into TORY & KO anyway to discuss with Kirstin or her business partner Victoria (she’s the TORY), about making something from the stones we took away from lunch. www.toryandko.comwww.loganbrown.co.nz

 

Kirstin O’Brien – TORY & KO

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