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
Stir fried Salmon with Ginger Soy & Sesame Read More »
Rock sugar, lime & coriander dressing 300g coriander root and stem 250g long red chilli, de-seeded and chopped 75g garlic 1lt water 250ml rock sugar syrup (dissolved in water) 150ml rice wine vinegar Salt and white pepper 2 tomatoes deseeded and finely diced Fresh lime juice Method: Blend chilli, coriander root and garlic until smooth
Freshly Shucked Oysters in the Half Shell with Rock Sugar, Lime & Coriander Dressing Read More »
This is a dish that has featured on our menu from time to time, it’s always popular and goes really well with a chilled glass of Sauvignon Blanc, Rosé or Pinot Gris. Ingredients 3 large onions 1 bunch celery 4 large potatoes 750g butter 8 tablespoons green curry paste 25g salt 10 g black pepper
Spicy Mussel Chowder Read More »
Serves 2 Ingredients: 12 medium sized raw prawn tails (deveined & tail removed) 100g #5 spaghetti 50ml olive oil 2 cloves garlic (sliced) ½ brown onion (diced) 1 anchovy fillet (chopped) 1 small red or green chilli (chopped) 250ml Albariño wine 400ml cream 100ml liquid chicken stock 1 Tbsp. Capers ½ cup chopped parsley ½
Prawn Spaghetti with Chilli, Basil, Caper Cream Sauce Read More »
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. 120g / 4.2oz butter 40g / 1.5oz rice flour40g / 1.5oz potato starch 750ml / 25oz full fat
The Famous Blue Cheese Soufflé Read More »
Best Foods to Serve with Sauvignon Blanc Because Sauvignon Blanc is our hero grape here in Marlborough, we often get asked what the best food is to serve with it. This zesty vibrant wine is perfect to pair with fresh bright food (think fresh herbs and white meats) and fish and with bold flavours like
Top 10 Foods to Match with Sauvignon Blanc Read More »
We have just had some very good news, Dish Magazine (a top foodie magazine here in New Zealand) just awarded our Rosé first place and 5 Stars in their latest magazine! They had this to say about the wine: In our last rose panel, this wine rocked in at number 2 and this year they claimed victory! How excellent. ‘Such a a lovely nose
What do you eat with Rosé? Read More »
Serves 4 Ingredients 6 chicken thighs (boneless, skinless) 4 cloves garlic 2 stalks lemongrass (white end only) 4 Tbsp fish sauce 2 Tbsp soy 1 Tbsp palm sugar Pound lemongrass, sugar, garlic in a mortar and pestle, add soy & fish sauce. Marinate chicken thighs for minimum 2 hours, then BBQ slowly on a low
BBQ Chicken Salad with Sweet Chilli Sauce Read More »