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Fig, Feta & Rocket Salad Like so many Marlborough locals, we love supporting and encouraging local growers, makers and artisans who care about quality, the environment and their craft. Emily of Marlborough’s Old Road Estate has been a long-time supporter and friend of Wairau River. We’ve always loved seeing her smiling face on her visits …
You know the situation; you’re invited to dinner and told not to bring a thing. Well for many of us that’s just never going to fly and a box of Cadbury Favourites won’t quite cut it. Not that we have anything against those – we are referencing their ad here. Of course we all bring …
Mussel chowder makes a great lunch for friends and is always popular with the family for weekend meals, and it’s a firm favourite at our winery restaurant. 1kg / 35oz mussels in shells1 large or 2 medium onionsI Tbsp canola or other oil1 large carrot2 large celery stalks2 medium-sized potatoes50g / 2oz butter1/2 cup standard …
No scent is quite as evocative as the smell of mulled wine. The rich aromatics of cloves, cinnamon and nutmeg fill the air with warmth and comfort. PREP TIME: 5 mins | COOKING TIME: 20 mins | SERVES 6 Ingredients1 orange1 lemon1 lime100g caster sugar3 whole cloves2 cm piece of ginger peeled and sliced1 nutmeg …
Spicy mulled wine – another great way to enjoy red wine Read More »
This easy mid-week Thai chicken curry is warming and hearty and pairs well with both our Estate and Reserve Sauvignon Blanc and Chardonnay. PREP TIME: 15 mins | COOKING TIME: 15 mins | SERVES 4 Ingredients2 cups Jasmine rice1 bunch coriander1 stalk lemongrass, white part finely chopped2 small red chillies, deseeded and chopped2 cloves garlic5cm …
INGREDIENTS 2 tablespoons extra virgin olive oil800 grams boned chicken thighs, skin onsea salt and freshly ground pepper2 onions, thinly sliced3 cloves garlic, thinly sliced1 1⁄2 teaspoons cumin seedspinch saffron, toasted1-2 tablespoons harissa2 x 400 gram tins tomatoes, crushed1 x 300 gram tin cooked chickpeas 1 preserved lemon METHOD Chicken: Heat the olive oil …
White fish Sashimi is the perfect starter for any summer meal; and it pairs perfectly with our Pinot Gris. 130g / 4.5oz Blue-nose or any other white fish; scaled, and pin-bonedSea saltFreshly ground black pepper2 Limes1 Pomegranate, halved1 thumb-sized piece of fresh gingerExtra-virgin olive oilFresh baby Basil leaves With a sharp knife, slice the fish …
This delicious soufflé has been on our menu for as long as we can remember, and every time we think we might take it off there are howls of protests from our regulars. So what better way to celebrate our 30th vintage than to share with you our most popular dish from our restaurant. Enjoy! …
Serves 4 Gnocchi 1kg agria potatoes 200g plain flour 2 large eggs 2 teaspoons salt Method: Preheat oven to 200oC. Prick potatoes with fork & bake for 1 ½ hours, or until soft when tested with a skewer. When cool enough to handle, cut in half, and scoop out flesh. Press flesh through fine sieve …
Green Pea & Asparagus Gnocchi with Pesto Cream Sauce Read More »
Ginger, soy, & sesame sauce 25g fresh ginger 2 cloves garlic 1 small red chilli 80g caster sugar 1 spring onion (cut 1cm rounds) 200ml light soy sauce 1 tsp sesame oil Method: Finely chop ginger, garlic & chilli. Stir together with the other ingredients Stir fry ingredients 200g fresh salmon cut into 3cm chunks …
