Blanc de Blanc: In New Zealand we tend to drink bubbles before dinner, or with canapés, rather than with a meal. But a glass of elegant and dry Blanc de Blanc is really lovely with a light crisp dish, so I’ve chosen ingredients for this match...
Read moreBarbequed Quail with Grilled Apricot Salsa, Pilaf and Pine nuts
Drinking Aurum Chardonnay it was like being transported to an orchard pack house full of fragrant Central Otago apricots. Its’ stone fruit bouquet and creaminess makes me think of roast chicken and grilled apricot. Quail cooks a lot faster than...
Read morePort Molyneux with Oat Cakes, Blackmount Cheddar, and Nectarine Chutney
Freshly made oat cakes and Blackmount Aged Cheddar from Blue River – it’s made from 100% pure sheep’s milk. The port, cheddar and oat cakes are especially delicious with Provisions of Central Otago Roast Nectarine Chutney. Invite guests over to...
Read moreCentral Otago Christmas Cake
This white port has hints of peach and dried fruit. What better accompaniment than my Central Otago fruit cake. I always make a Christmas cake on November 15th every year, and spike it with brandy or port each two weeks leading up to Christmas...
Read moreChinese pancakes
By Lucie Lawrence Recipe serves 6: Homemade Hoisin Sauce 4 tablespoons soy sauce 2 tablespoons smooth peanut butter 1 tablespoon dark brown sugar or honey 2 teaspoons rice wine vinegar 1 garlic clove, finely minced 2 teaspoons sesame seed oil 1...
Read moreVenison Steak with Juniper Blueberry Sauce
By Debbie Crompton Recipe serves 4: 4 sprigs thyme leaves, stripped off their stalks 5 juniper berries Salt and pepper Extra virgin olive oil 800g Venison Loin or Denver Leg, portioned into 4 x 200g steaks 1 onion finely chopped 2 cloves garlic...
Read moreChilli Con Carne with Venison, Green Capsicum and Cumin
By Debbie Crompton Ingredients serve 5 people: 2 x 300g cans red kidney beans, drained 100 – 200ml olive oil 500g diced venison: Chuck, shin, or any stewing cuts. Avoid topside which is too lean. A little flour to toss the diced meat in...
Read moreLamb Loin Rubbed with Porcini Mushroom Powder and Thyme Boulangerie Potatoes
Merino Lamb has a distinct delicious flavour in this recipe but it’s not necessary if you have trouble sourcing it. Dried Porcini mushrooms are now readily available, and if you are in Central Otago, using wild thyme is a must! The following...
Read moreCrispy Roast Pork Belly with Quince
By Debbie Crompton Recipe for 4 people: 1kg pork belly, skin on, bones removed 2 finely sliced onions 250ml Aurum 2009 Pinot Gris Approx 500ml chicken stock Sprig fresh thyme 2 quince, quartered peeled and cored 1 Tablespoon grated orange zest...
Read moreYellow Thai Seafood Curry
Yellow curry is milder than other Thai curries in terms of spiciness. It gets it’s golden, slightly orange colour from the ground turmeric used. This seafood curry is soft sweet and aromatic, with fragrance from the basil, mint, papaya and lime...
Read moreDama Bianca “Lady in White” Antipasto or Salad
This relies on the simplest of combinations, and it’s so easy to prepare, however the very best quality ingredients are crucial. In Italy it is made with fresh Buffalo Mozzarella, however it is delicious made with creamy soft goat cheese. It is...
Read moreBaked Goats Cheese Parcel with Celeriac Waldorf Salad
By Debbie Crompton Ingredients for Waldorf for 4 people as a lunch: About 10 freshly shelled walnuts, roughly chopped 2 apples julienned – Coxes Orange or Braeburn 200 ml mayonnaise Juice of half a lemon 2 fennel bulbs, cut into same size as...
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