Dining out at Chameleon Restaurant Wellington

Have you ever had a meal and afterwards thought to yourself that it would take a lot for another meal to live up to it? I did.

Intercontinental Hotel Wellington Chameleon autumn menu

Thanks to Zomato, I was invited to dine at the Intercontinental Hotel Restaurant, Chameleon Wellington, for its first (of hopefully many) foodie meet ups to sample their new autumn menu.

infused Gin

As soon as I turned up I was handed my first drink for the evening, the most delicious gin and tonic I’ve had (the gin had been infused with cinnamon, orange and lemon rind  and rosemary). Sitting down I found myself reintroduce to Dani, who I’d meet at #Brunchclub, and introduced to Emma, Kahurangi, Mariee. Soon after the rest of the group, BlairTallulah, and Rachel arrived.

After talking business (read: blogging) and getting introduced to our hosts for the evening, we were invited to our table, where we each had our own personalised menu. It was great to see that each individual dietary requirement was able to be met, from gluten free to vegan and my own vegetarian menu.

Amuse bouche

Amuse Bouche

Before our first course we were treated to an Amuse Bouche. I received seared  tofu with blood orange on a chicory leaf. Looking suspiciously like lettuce, I expected to leave at least the chicory leaf on my plate. But woe and behold, the whole mouthful was gone almost as soon as it arrived (after photos of course)

Plate One

The first plate was avocado tartare, cornichon, roasted saganaki, beetroot chips, coriander juice paired with an Ata Rangi Dry Riesling. After having declared my love for avocado just earlier that day I was delight with this course and I think it might have even been my favourite of all three.

sweetcorn fritter

It wasn’t long before the second plate was brought out to the table, this time sweetcorn, couergttte, kumara fritters with chili jam and sour cream paired with a Craighall Chardonnay . My favourite of all the wines we had all night. This course was really when you begun to see the thought they put into creating different plates that everyone could enjoy.

four cheese gnoochi

Our third and final plate was four cheese gnocchi, crisp leeks, green olive and fresh tomato tapenade, olive crumb paired with either a Ata Rangi Pinot Noir or Syrah. I often find with four cheese gnocchi, the taste of cheese to overpower the dish greatly but this was the perfect mix and even though I was becoming very full at the point, I managed to finish the plate full.

It’s important to note that Chameleon want to move away from the notion of appetizers and mains and instead offer plates. This means that every plate you order is the same size and the same price (except for sides)  and you could have as many or as few as you would like. 

pina colada dessert

Our last plate was of course a sweet one and we were treated to a dessert of pina colada coconut yoghurt mousse, rum pineapple and coconut sponge.  What a perfect way to end the evening.. Or so i thought.

petit fours

Cue the petit fours and coffee. The only bad thing was I had to share!

And so ended one of the most amazing meals I had thanks to Chef de Cuisine Paul Limacher and to Wine Maker Ata Rangi for supplying the wine matches on the night. The service was great and the food even better.

Ata Rangi wineKitchen Cameleon

I was invited to dine at Chameleon as a guest of Zomato, however all views are my own honest opinion.And if you’re own zomato make sure you follow me!

#18 Take a cooking class

At the start of November the BF and I celebrated 4 years together. We spent the weekend exploring Canterbury and the Whitecliffs of Dover (I’ll save that for another post.) But my gift to him was to help me tick something off my list (Kinda selfish I know but at least I got him something with some meaning. Hint hint to him reading this)

I booked us a cooking lesson for two at one of Jamie Oliver’s Recipease restaurants.  We turned up and there wasn’t much in the way of knowing where to go, until we realised that the sign telling us which table to sit at was facing the wrong way. The group was made up of mostly couples but with a of couple groups of three thrown in. There weren’t many of us which meant that when it came time to cook for ourselves, one of the two staff were available to ask questions.

Once we sat down we were given our free drink, told where to put our bags and coats and given an apron. The lesson started pretty soon after that.

I'm so excited... I just can't hide it!

I’m so excited… I just can’t hide it!

We were told about all the different foods we would be making, and then it was straight into it. First they demonstrated what to do, explaining what each of the spices we were using were, then about the holy trinity (garlic,ginger and chilli)  and how to put them together (with some other ingredients) to make a decent. After explaining, we got to have a go ourselves. The BF, who is incharge of curries when we cook them at home, took onthe role of making the chickpea masala, while I got to make the Puri bread by using chapati flour and adding water free hand (more difficult then you would think). I then had to roll them flat and circular.


Clockwise from top left. 1. My rolled out Puri bread. Pretty good looking I’d day
2. The Puri bread after it had been deep fried. They are suppose to be balls of air really.
3. The different spices we worked with- chilli powder, black mustard seeds, turmeric, cumin salt and ground coriander
4. An assortment of vegetables we used, cabbage leaves, okra, red pepper and carrot

Once we done that it was back to the demonstration where we were  told the secret to rice, how to make a easy dal, then how to finish off the puri (by deep frying) and how to make Okra tasty using the same spices as in the masala and dal. I finished off the puri bread and the boyfriend made the okra (or lady fingers). I’d never eaten it before so wasn’t looking forward to it to much, but to y delight found that I really enjoyed it.

All of the above took 1hour and a half and once we had finished it was time to plate up and get stuck in!

The Finished product!

The Finished product!

I found the whole thing really fun and loved being able to get stuck in and give it a go. The staff who were taking the lesson knew their stuff and were able to give tips and hints when we were making the different foods. And after all of that it was delicious! (maybe a little to  much chili in the masala)

So with that done I have been able to tick another thing off my list. Next up, Take a dance class…TBC


Ps. All the views expressed here are my own,  I did really enjoy myself (shocking I know)I haven’t been given anything in exchanged for them, though I wouldn’t say no ;P