FOOD & BOOZE NEWS

CLOUDY BAY SHACK POPS UP
As al fresco drinking goes, it doesn’t get much more civilised. The Cloudy Bay Shack, Cloudy Bay’s annual pop up vino lounge in Parsons Green, returns next weekend (July 30-31). This year the company has also stepped it up a notch, collaborating with Petersham Nurseries’ chef Skye Gyngell to offer an accompanying wine-paired menu. Gyngell has created five dishes for the event, each matched to a different Cloudy Bay variety. A salad of Heritage tomatoes and goats curd cheese is offered with Cloudy Bay Riesling, a delicious salad of spinach, mozzarella, and fennel paired with the vineyard’s flagship Sauvignon Blanc. There’s also heartier fare in the shape of slow cooked veal with black olives, paired with Cloudy Bay’s Pinot Noir.

The Cloudy Bay Shack is being held all weekend and will see Parsons Green transformed in to an outdoor lounge with deck chairs and a live jazz trio to entertain. This year more enthusiastic revellers can also take turns to forage in a specially designed herb garden, created by Petersham Nurseries. (Don’t worry. You can always unwind afterwards, parsley in pocket, with a glass of Chardonnay.) Prices start at £8.50 for a glass of wine and food dish. Cloudy Bay wines will also be available by the bottle. www.cloudybay.co.nz

ROSE TUTORIAL WITH CHATEAU BOUNDARY
What’s left of the summer should be celebrated with a sound dose of rose wine. There’s no better way to deepen your knowledge of the pink stuff than through the swanky Boundary Restaurant’s series of wine tutorials. Join Ray O’Connor on 8 August
on the Rooftop to explore roses from around the world in their many different forms; from Champagnes to classic provencale pinots. Apertifs from 6.45pm on Boundary Rooftop. £40 per ticket. www.chateauboundary.com