An interview with Jude Messenger Chef and Owner of Hatted restaurant the Bistro. On location in his establishment we talk everything food and wine. Time stamps 0:00-11:20 Intro & Blind Wine, 12:15-25 Judes story, 26:10- 34:50 Judes List, 34:50-35:50 Citrus cured fish match, 35:50-38:30 Beef and truffle match, 38:30-41:10 my Tuna and Pinot Story, 41:10-44 wine memory, 44-45:20 knives. Part B 0:00-3:40 red wine and choc, 3:40-4 Coconut Cheesecake, 4-6:15 brulee/ ceviche flavour balance, 6:15-10:45 matching with suggestions, 10:50-13:15 roast banana cake, 13:20-17 catshit/white pepper, 18-30 my tempranillo story/ Jude aha and blind wine, 30-35:30 pairing to pref. And dumpling, 35-39 3T’s and wrap with Jude, 39-finish WotW and wrap. Bondshawhoneyco.nz. A.Z.I.A

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