Pinot Noir NZ 2017 in pictures

Brown’s sous chefs heave a rack of freshly roasted lamb shoulder to the kitchen for preparation, providing the first day’s main course. Day two saw chef Graham Brown take to the kitchen to whip up a selection of plates focused on grass-fed New Zealand venison, while Josh Emett wrapped up the culinary programme with a menu that included smoked salmon, seaweed butter and king fish sashimi.

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