Ahoy Scallop Lovers!

We're rapt to announce that one of New Zealand's foremost food writers and celebrity chefs will be joining us as guest chef at the Scallop Festival on Saturday 26 August.

Ray McVinnie is a food editor for Cuisine magazine and Sunday Star Times, Sunday magazine, has also written four popular cookbooks and is a regular guest chef and consultant for many cooking schools and restaurants.

Ray will be cooking a few of his favourite seafood recipes live on stage on the day and a few lucky festival goers will get to taste a sample of his culinary delights.

FOOD STANDS

An up to date list of this years dishes are now on the website. Check out www.scallopfestival.co.nz

GUGGEMUSIK

Last week we announced some of the headline bands including dDub, Kokomo and Gahu. Here is something a little different we have lined up for entertainment...

The Guggemusik carnival band will be helping us to farewell winter on the day. They band carries on a Swiss tradition of chasing away winter spirits with masks and plenty of noise. You would have seen them last year dressed in all sorts of different costumes and playing all sorts of tunes you know with trombones, trumpets, drums, etc. This year you will catch them wandering around the Scallop Festival and streets of Whitianga and.... they have been busy making Scallop Costumes for the 18 members of the band!!

MAVEN WINEMAKERS DINNER

A five course meal with each course accompanied by a different wine from winemaker Mike Just (Winemaker for Maven and Clayridge) will kick the festival off on Thursday night. If you want to pre-register your interest for a table or tickets let us know by replying back to this email. The opening dinner is strictly limited numbers.

FESTIVAL TICKETS - SATURDAY 26 AUGUST

The 6000 tickets for Saturday have all but sold out, if you are lucky you will still be able to snaffle up some of the last tickets from Ticketek or www.browniepoints.co.nz but make sure you do so in the next few days!! Entry to the festival is via prepurchased tickets only!!!

RESTAURANT BOOKINGS

Friday and Saturday night of the festival are two of the busiest days of the year and are pre-booked well in advance. Book your tables now!

ODE TO THE SCALLOP

The Ode's are starting to pour in. Make sure you put pen to paper and then get your entry in on the website.

A hot contender is this one from Pat Brunton from the Hamilton Chardy
Club:

Scallops, scallops, on my plate
my taste buds can barely wait,
the chef de jour....
in whom I trust,
drives me wild with gastronomic lust....

with eyes glazed and fork held ready,
"keep control...hold hands steady"

the delicious aroma, it drifts up,
almost enough
to fill my cup.

the presentation- it's devine....
soon my lovelies,
you'll be mine.

gaze upon this epicurean delight,
indulge your senses
a wicked sensuous sight.

scallops scallops on my plate,
an orgasmic moment-
OH! I salivate...

scallops scallops on my plate,
I put one in....
we consummate!!

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The Scallop Festival is proudly sponsored by
-Maven Wines
-Monteith's
-Ray White
-Whitianga Waterways
-Mercury Bay's 100% Electrical

ENDS

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