Rick Stein!

Last Saturday a friend and I flocked to see Rick Stein live, along with hundreds of other Wellingtonians.  I was surprised to look around and note that we were perhaps 20yrs younger than the median age of Rick Stein groupies; I'm not sure why this surprised me as surely Rick, being as polite and gentlemanly as he is, appeals to an age-group who may find Gordon Ramsay, for example, a tiny bit crass or, common (as my mother would say!).

I wouldn't say that I learned anything new about food or cooking but the show was very entertaining.  I had tears in my eyes from laughing at some of the clips they played on the big screen - particularly the Chalky scenes!  But I am bias when it comes to cute dog stuff!  It was however, very interesting to hear about Rick's life.  I never realised he wasn't a classically trained chef - which gives me hope for some sort life in the food industry, after all anything is possible.

Another highlight of the evening was going to Capitol restaurant for dinner before the show.  What a revelation!  I had been to Capital before for brunch/coffee but never for dinner and I was extremely impressed with the quality of the menu, the wine list and, of course, the food!  Unfortunately, due to rushing off to see Rick, we could only enjoy one course in the beautifully ambient space, but every mouthful was bliss.

I had the baked lamb rack with wet polenta and broad beans.  The lamb was perfectly pink and juicy and the broad beans sweet and delicious.  The whole ensemble was brought to life with the most distinct jus I have ever tasted!  The jus was unpretentious and simply tasted of lamb, which was fantastic - why mess with perfection?!  Also, very apt given that we were off to see a chef who has previously criticised what he calls 'cheffy food'.

The meal was very reasonably priced and I can't wait to head back to Capitol for a more extensive sample of the menu!