Plume Restaurant is the ultimate dining destination. Nestled into the idyllic wine country of Matakana, you will find a culinary genius heading up the kitchen – Beef + Lamb Ambassador Chef, BJ Sebastian.

Unlike most chefs who rely on meticulously planned recipes and ingredient lists, BJ’s culinary journey begins with a vision of the flavours he wishes to showcase. He doesn’t let ingredients dictate his creativity, instead he lets the essence of fermentation guide him.

Through his Ambassador Series dinner, BJ was able to showcase his skill using New Zealand beef lamb which offered the perfect canvas for his imagination. Through fermentation, BJ explores new and exciting flavour pathways, transforming familiar meat cuts into extraordinary gastronomic delights for his guests.

For chef BJ Sebastian, fermentation is a key process in creating his dishes. It is more than a cooking technique; it is an alchemical process that unlocks the very essence of umami. BJ has mastered the art of transforming seasonal ingredients through fermentation and pickling, creating a symphony of flavours that awakens the palate all year round.

Arriving early at Plume Restaurant, the intriguing sight of BJ’s fermentation jars immediately caught our attention. You could be forgiven for thinking you had stepped into a science laboratory, but their presence served a more delicious purpose – they were an integral part of BJ’s flavour making process. BJ pointed out that having them on display creates a great talking point with guests and he often takes the time to come out of the kitchen and proudly explain the fermentation process and how it contributes to the unique flavours on his menu.

Plume is a must-try Matakana winery restaurant in 2023. Surrounded by rolling hills, rustic vines and breathtaking sunsets, this hidden gem offers a unique blend of contemporary cuisine and rustic charm that will leave you wanting more. Here are 5 reasons why Plume should be at the top of your list for your next meal out.

 

1. Location
Plume Restaurant is situated in a prime location in Matakana, next to their very own vineyard and overlooking the Tamahunga Range. Only an hour’s drive from Auckland, dining at Plume is a perfect way to enjoy a hot summer’s day or balmy evening, whether you choose to sit indoors or outdoors. The restaurant offers a great selection of their own Runner Duck wines, as well as other wines, beers, craft beers, and spirits, all expertly curated by the Maitre D’ and his locally employed staff. Make the most of your visit to Plume by experiencing all Matakana has to offer, visiting the bustling farmers market on Saturday, local shops, art galleries, sculpture walks, Morris & James pottery, beautiful Omaha beach and more.

2. New award-winning head chef
Plume has recently welcomed BJ Sebastian as their new head chef – one of NZ Beef & Lamb’s current Ambassador Chefs. BJ grew up in South India where he learned to cook from his mother and grandmother – teaching him the art of foraging, fermentation, preserving, and aging. Having worked for one of Gordon Ramsay’s prestigious restaurants in London, and most recently as executive chef for Mudbrick on Waiheke, he brings a wealth of experience to Plume’s kitchen. BJ’s food philosophy is “nature to table,” using only seasonal ingredients, many out of the garden at Plume itself. As an experimental chef, BJ is still pushing the boundaries learned in childhood when it comes to fermentation, foraging, preserving, and aging, making his own cultures and vinegars – some of which take weeks to make. You might even notice some of the pickling and fermentation jars dotted around the restaurant!

 

3. New menu
Plume’s new menu offers a truly immersive dining experience. The restaurant prides itself on its food philosophy, which is centered around using the freshest, locally sourced ingredients to create dishes that are both delicious and visually stunning. BJ sources only the best of meats, duck and award-winning cheeses from the South Island and the best fish available. One of the most exciting things about Plume’s new menu is how it’s been designed to work. Rather than offering a traditional set menu, the restaurant has opted for a more flexible approach. Diners are able to choose from a variety of small plates, mains, and desserts, allowing them to customise their meal to suit their taste and appetite. BJ recommends a 5-course experience to be fully satisfied and to “truly taste the quality of the menu” – he says: “If it were me at the table, I’d have the Volcanic Ciabatta to start, followed the the salmon entrée, the duck or lamb main plus any side and the lemon tart for dessert!” Plume’s front of house staff are all well versed to help you choose the best wine pairing for each dish as well.

 

Summer comes alive at Plume Vineyard Restaurant in Matakana, with the restaurant now open on Thursdays for dinner.
Plume Restaurant’s new menu, created by chef Atesh, is inspired by summer living. High on his priority list is making tasty dishes, using fresh ingredients, sourced locally.

Everything is made fresh from scratch using only the best produce and ingredients. What you see is what you get, and you will be taken to foodie heaven.

Plume Cafe will be open daily from December 18 onwards, with new manager Amanda at the helm. In fact the only days the restaurant and cafe close are December 25, 26 and January 1.

Christmas is done properly at Plume, with beautifully decorated gift vouchers making perfect Christmas gifts for loved ones.
You can simply phone or email details to staff at Plume who organise everything, making Christmas easy. And for only $7 extra they’ll courier the vouchers directly to the recipient.

These gift vouchers can be used all year for birthdays, anniversaries and other milestones.

Santa will make a welcome appearance at Plume Cafe on December 21 at 2pm, with Heiko also putting up his iconic Gingerbread House.

Don’t miss baker Heiko’s Christmas Stollen – made from marzipan, almonds, dry fruit, and secret herbs that can’t revealed.

New Year’s Eve is also cause for celebration. On December 31 Plume Restaurant offers an a-la- carte menu, with stunning specials, and a surprise singer who will captivate and enchant guests. Book now for this incredible night.

Plume Villas opened in July, and are an integral part of the Plume Collection alongside the Restaurant and Cafe. The 12 villas are set in a beautifully landscaped environment and are perfect for conferences.

The complex can cater for up to 40 guests, with one, two and three-bedroom options offering boutique luxury serviced accommodation where guests can relax and rejuvenate in a peaceful country setting. The swimming pool is now open and very popular, surrounded by the best scenery anywhere in the world.

There are a few dates left for corporate Christmas parties, but contact restaurant manager Farida Cooper now to secure a date.
Runner Duck’s Passion Syrah 2014 is now available, with a Chardonnay and Albarino coming out next year. Stop by the Cellar Door at Plume Restaurant and you could find some pretty good bargains.

Look out for Plume’s promotion deals which will also make ideal Christmas gifts.

The hard-working and professional team is currently looking for summer staff and a ‘front of house service champion’ who can assist Sebastian.

Plume – the Vineyard Restaurant is at 49a Sharp Rd, Matakana. Phone (09) 422-7915.
Plume Cafe is located next to the round-about on Matakana Wharf Rd, Phone (09) 423-0390.
Email [email protected] for information.

Every bride dreams of beautiful sunny weather and glorious scenery on her wedding day. Not only is this helpful for getting the best photographs, but makes traveling from ceremony venue to reception easier and protects the beautiful gown from damage. This might be why most weddings take place in the spring and summer, but a winter wedding can be just as special if you prepare in the right way.

Bridal Style Options for the Cooler Months

Although you will not experience freezing cold temperatures like you might find in Europe or the United States in a New Zealand winter, the average temperature hovers around 15 degrees Celsius. While the groom can put on an overcoat without messing up his tuxedo, a coat could ruin the look of a beautiful wedding gown.

Add layers of warmth against the winter chill, consider wearing tights under your address and using a small jacket, shrug, cardigan, or shawl for trips between cars and venues.

Choose Decor to Reflect the Season

Embrace the beauty of the winter season with decorations suitable to the time of year. Instead of pastel springtime flowers, consider foliage and bold coloured roses instead. Table centerpieces and reception hall decorations can also reflect this time of year.

One major benefit of having a winter wedding is cost. While fresh flowers may come at a premium price because they will have to be shipped from farther away, other important aspects of your big day may be found at discount. Fewer people get married in the winter, so venues may have more openings, and caterers and photographers may offer cheaper prices.

Plan for Any Weather Events

If you only have to handle cooler temperatures for your winter wedding day, consider yourself lucky. This time of year is also known for its frequent showers and rainstorms. While some people may consider it good luck to have rain on the wedding day, it can also play havoc with your transportation to and from the church and reception hall, and make things unpleasant for you, the bridal party, and guests.

Proper planning for an elegant event at this time of year requires consideration for those who may have to deal with rain. Outdoor weddings may be a bad idea in the winter season. Consider getting a tent or temporary overhang for venues where guests may have to stand outside for any length of time. Make large umbrellas available for the entire wedding party and hand them out to guests before they arrive.

With proper planning, a wedding in the wintertime can be a beautiful event that is not hampered in any way by the cooler temperatures or likelihood of rain. Every bride dreams of the day she will remember for only the best things for the rest of her life. From the most elegant gowns with matching jackets to choosing the right indoor reception hall, there’s no reason an off-season wedding can be any less elegant or memorable as one at a more traditional time of year.

Below is this years delicious Christmas Menu: a 3 course meal, with a choice of 2 mains Menu, available for Christmas/end of year parties at Plume. The cost is $80 pp, with a minimum of 15 guests and maximum of 35. Above 35 would be “alternate drop” of the mains selected.

Add a glass of French Bubbly at $10 extra pp! Available for Lunch Wednesday to Sunday, and Dinner Friday and Saturday. We can open on other days for parties of 50 or more too!

Hors d’Oeuvres

Prawn cocktail with chilli glazed pineapple, beef carpaccio with Tuscan mayonnaise, herb crusted goat’s cheese and bell pepper coulis

Mains (select any 2)

BEEF WELLINGTON, horseradish puree, smoked tomato and mushroom ragout, merlot jus
or
CHAMPAGNE HAM schnitzel, wilted spinach, crushed kumara and watercress, baby pear, calvados sauce
or
CHICKEN ROULADE, prawn farce, nori, sweet corn puree and puy lentils (GF)
or
AKAROA SALMON, prosciutto wrapped, mandarin puree, saffron poached potatoes, summer greens (GF)

Winter is setting in across New Zealand with the Auckland and Matakana region finally seeing the temperature drop, the days get shorter and the sun becoming more scarce. But don’t let that get you down, winter is still a fantastic opportunity to gorge on some comforting and hearty food and enjoy those picturesque winter days. As the weather gets cooler, the urge to delve into some hot and hearty food like casseroles, chutneys, soups, pies and crumbles sets in. Here are some of our favourite winter dishes for you to wrap your mittens around this winter:

Soup of the Day

A no-brainer for those crisp and cool days, our soup of the day served with warm bread always knows how to warm you up while pleasing your tastebuds at the same time. Whether it is Pumpkin, Vegetable or something a bit more flamboyant, the Soup of the Day never disappoints.

Authentic Indian

With head chef Atesh at the helm (coming from a Fijian Indian heritage) you know the selection of curries at Plume will remain authentic and delicious. Our coconut based home made curries are served with rice, pappadums, onion and cucumber salad, in a range of flavours including: Vegetarian, Fish, Chicken. The colder the weather the more a spicy dish can help you perk up and stay warm this winter. Yum!!!

Spiced Pork Belly

Another fantastic winter dish is our Spiced Pork Belly accompanied with red cabbage and apple confit, and honey roasted parsnip cranberry compote. Succulent and juicy pork sheltered by a crunchy and puffy crackling is what the doctor ordered in winter – there is no dish as indulgent or as delicious as a pork belly done well.

Sticky Date Pudding

Finishing off the night, there is nothing quite as tempting and scrumptious than our Sticky Date Pudding with salted caramel sauce and burnt orange mascarpone cream. This pudding is the ultimate dessert indulgence, perfect for a cold wintery night in. Soft, sweet, buttery pudding dunked in gorgeous caramel sauce – its pudding done the Plume way!

Choosing the perfect wedding venue is the most important thing to consider for your special day, even more so than your wedding dress or guest list. Providing a comfortable and memorable atmosphere for you and your future spouse as well as for your friends and family will create memories that will be treasured forever. So here are our top 10 tips to finding the perfect wedding venue:

Think about a guest list
Before you can start weighing up which venue best suits your wedding day requirements you need to decide on whether you want an intimate wedding with just close family and friends or if you want to invite the whole extended family as well as all your friends on Facebook. Most wedding venues have a guest count minimum – so make sure your number estimates are conservative.

Settle on a budget
Depending on the lavishness of the wedding venues you are researching you will need find out the going rates of all your options. Its best to have a rough estimate in mind, a range of sorts. Typically, you shouldn’t spend more than 50% of your wedding budget on the venue because there is so many more expenses to consider.

Pick a date
It seems like the most basic of things but as soon as your spouse proposes and the answer is yes, the next question is when will we actually get married? Engagements can be famous for lasting years with both partners tentative to set a physical date. Don’t over think it – i.e. we need to get married on the day we met or on our parents wedding anniversary date. If you’re flexible on the date you could choose an off-season month and you’ll surely be able to get a better rate.

There’s not a lot of Sangiovese in New Zealand, it’s quite rare here indeed. The classic red grape that is better known as the regional wine Chianti can be the most delicious and fruity grape from which to make wine.

Runner Duck Estate has released their first Sangiovese 2014 and it is superb. When you pull back the cork and smell the wine in the glass the fresh aromas on the nose remind you of days spent in Tuscany.

The aromas are complex and many. It has an immediate burst of blackberry and plum on the nose. On the palate it bursts of Blackberry, raspberry and juicy sweet Black Doris Plum. As it mellows and slowly oxidises a few hours later it’s got some raisiny Christmas cake flavours that are simply stunning.

The texture is soft and velvety, but there’s plenty of fine tannins and one would expect this wine would lay down for many years if stored correctly. It would make a perfect wine to accompany steaks, wood barbequed/cured meats.

Come on over and try it out at Plume! *Only available from the cellar door.