Review: Delicious winter fare that won't hurt your wallet at St Georges Restaurant

Pumpkin risotto with St Georges vegetable medley, red onion, crispy parmesan and edible flowers.

June heralds the beginning of winter but that's no reason to stay indoors, because Winter F.A.W.C! is back and with it, F.A.W.C! by 5.

From this Friday until July 9 you can dine your way around Hawke's Bay with spectacular deals from some of the region's top restaurants, cafes and bars.

FAWC! by 5 is all about food, wine and excellent value for money with menu selections in $5 offerings.

So grab some friends and make a date to enjoy some delicious food, wine and beer at one of the participating venues.

I will be previewing some of the meals so you know what you have to look forward to.
St Georges Restaurant

452 St Georges Road, Havelock North
Main course and glass of wine, $25

When it comes to food presentation St George's Restaurant owner and Chef Francky Godinho is an expert.

He believes that the "eyes need to be feasting first". "You should be able to see the quality of the food before you eat it," Mr Godinho said.

There was no doubt about the quality of the food that was placed in front of me and my dining companion at St Georges. We certainly feasted with our eyes before diving in.

There are two F.A.W.C! by 5 dishes to choose from. Slow cooked beef short rib with organic celeriac, roasted red onion and beef reduction or pumpkin risotto with St Georges vegetable medley, red onion, crispy parmesan and edible flowers.

Plus a house wine - all this for just $25 - what a bargain.

And believe me it is a bargain. Absolutely delicious food and fantastic service in a wonderful setting.

I chose the pumpkin risotto and Ashridge barrel fermented sauvignon blanc.

It looked incredible. The colour was amazing, there was purple, pink, yellow and green.
The risotto was creamy and full of pumpkin deliciousness. The parmesan crisps were a perfect contrast with their crispy cheesy taste.

All the vegetables and flowers were straight from St Georges' garden. They couldn't have been any fresher or tasted any nicer. Beautiful, warming winter food.

My dining companion described the beef short rib: "It was a superb winter dish. A generous portion of slow-cooked meat, embellished with a perfect amount of gelatinous fat that fell apart at the touch of a fork.

"Served with broccoli, organic celeriac, roasted red onion, creamy puree and a silky reduction. An earthy dish that sat well with the equally earthy Te Awanga Estate syrah; a holy marriage if ever there was one.

"At $25, the generous portion and decent glass of top-shelf plonk made for great value. Comfort food at its masterful best and the perfect plate to remedy June's chill."

Mr Godinho prides himself on the fact that all his dishes are based totally on their garden.
"I know exactly where everything comes from. I believe we have the largest restaurant garden in the region.

"Everything is made from scratch here. We don't have a microwave. I believe that our health is so important and we should be questioning where our food comes from. We are doing the best we can for the world when it comes to sustainability. We give produce to charity and we also trade our produce for produce we don't grow."

Before Mr Godinho became a chef he studied fashion design. "I've always been good at art but I get bored sitting in one place. So while I was studying fashion in the mornings I would work in the kitchen at night."

Now I know why his dishes looks so spectacular.

To book phone 877 5356