Ata Rangi Big Red Dinner with chef Guillaume Brahimi, Sat. 01 October 2016

Bringing together extraordinary cuisine from Sydney Guest Chef, Guillaume Brahimi and the celebrated, powerful and intense wines of Ata Rangi.

At Huka Lodge, Taupo, New Zealand on Saturday, 01 October 2016, we present another extraordinary annual Big Red Dinner with famed Guest Chef, Guillaume Brahimi. An evening hosted by the founders of much-celebrated Ata Rangi, Clive Paton and Phyll Pattie, promises opportunity to savour the deliciousness and intensity of their stunning 2013 releases – Juliet Syrah, Célèbre and signature Pinot Noir – truly big red wines.

Clive dreamed of producing a world-class red wine, encouraged by a 1978 soil and climate report that identified the free-draining Martinborough Terrace  as an ideal location for wine-growing. He was joined a few years later in life and business by partner Phyll Pattie, herself a pioneer of sorts as one of only three women winemakers in New Zealand at the time. 

Together with Clive’s sister Ali and stellar winemaker Helen Masters, they have taken Ata Rangi from humble beginnings to recognition as one of New Zealand’s most respected producers. Today, Ata Rangi produces around 16,000 cases annually and exports to 28 markets.

Ata Rangi Pinot Noir is one of only two wines in New Zealand to be given ‘Grand Cru’ status by industry peers, with the 2013 vintage recently ranked No. 5 in influential US writer James Suckling’s TOP 100 Wines of the World for 2015 – out of 9,000 wines tasted. French magazine En Magnum recently named Clive in their list of the world's Top 10 influencers of excellence in Pinot Noir.

French-born Guillaume Brahimi is one of Australia's most popular and acclaimed chefs. He trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s.

In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, opening this spectacular venue in November 2001 as Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food, as well as international recognition.

Guillaume at Bennelong had its last service on New Year’s Eve 2013 and Brahimi and his acclaimed team opened their new restaurant, Guillaume, in August 2014, in Sydney’s Paddington. Here, Guillaume continues the high standard of service and food they became renowned for in their 12 years at Bennelong.

Gilles Mereau, from La Fromagerie, the French cheese specialist company with Maison Vauron, invites you to taste some classics, some characters, some artisans, and rare cheeses that are the wealth of France.

For more information about this event, please click here.