We started with blinis. I made a very simple blini mix and served half with smoked salmon spread and mock caviar and half with a mixture of pesto and artichoke and sour cream.

Then we had roast duck cooked with spices, herbs and orange accompanied by port wine gravy and cherry sauce with crunchy Brussels Spouts, kumara mash and duck fat potatoes.

Desert was a divine berry pavlova. We were all extremely replete afterwards.

The matariki flag is now up and flying hoisted on a hefty bamboo flagpole.