Winter warmers – the perfect match Braised Beef Ragu with Pappardelle This month we partnered with the impressive family-owned Greenlea Butcher Shop to bring you this hearty winter recipe by Roz McIntoch in NZ House & Garden. Like Wairau River, Greenlea is a family owned and operated business with a strong sense of community. More […]
Winter warmers – the perfect match Read More »
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
Fig, Feta & Rocket Salad Read More »
A dessert match made in heaven 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
A dessert match made in heaven Read More »
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
Creamy Mussel Chowder Read More »
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
Thai Chicken Curry Read More »
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!
The Famous Blue Cheese Soufflé Read More »
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 »
