Home' Greymouth Star : August 28th 2014 Contents Greymouth Star
Our once most popular wines
Thursday, August 28, 2014 - 5
e all know that
kiwifruit packs a
punch — crammed
vitamins C, E and
folate as well as being a great aid
for digestion. But kiwifruit has been
particularly good to me.
Back in the 1980s the microwave
heralded a new approach to cooking
and I attended two culinary
schools in California to hone my
skills. Students asked what we did
with kiwifruit in New Zealand
and on my return home I realised
there was a need for a cookbook
to spread the word on the fruit ’s
versatility. My imagination ran wild
creating innovative recipes based on
international cuisines. But, not being
able to persuade anyone to publish
the book, I gritted my teeth and self-
published the New Zealand Kiwifruit
The book sold 10,000 copies in one
month and was republished twice
within the year. There have been
four editions. This led to being asked
to promote kiwifruit with top food
television and radio personalities
in the United States, Canada,
Australia and Asia. Kiwifruit was
combined with local foods or cooking
techniques of the places visited.
In Calgary the annual Stampede
festivities had just started so Kiwifruit
Stampede (kiwifruit and strawberries
flambeed in brandy) was devised and
cooked on air at a radio station.
In Atlanta the famous local peaches
were combined with kiwifruit in
summer salads. In Toronto they
were served on pancakes with maple
syrup. In Bangkok, limes, mint
and coriander were added to diced
kiwifruit to make a relish. It certainly
proved that kiwifruit is versatile.
Some of my favourite local combos
Th inly sliced roast lamb, diced
avocado and kiwifruit served in a pita
pocket with plain yoghurt combined
with chopped mint.
Crostini topped with sliced
kiwifruit and smoked salmon.
Smoked mussels, diced celery
and kiwifruit dressed with a well-
Ripe rock melon and kiwifruit
drizzled with passionfruit pulp.
Following are a selection of new
international ideas. Enjoy!
Choose kiwifruit that is firm but
ripe. Best made just before serving.
1 kaffir lime leaf, finely julienned
finely grated rind 1 kaffir lime
1 tablespoon kaffir lime juice or
common lime juice
1 long red chilli, cut into rings
2 tablespoons coarsely chopped
coriander leaves and stems
3-4 each: common mint leaves,
Vietnamese mint leaves
3 large firm green kiwifruit, peeled
Combine the ingredients in a bowl.
Great served with poached prawns
tossed with chilli sauce and fresh
herbs, or with grills or curries. Makes
about 11⁄4 cups.
Use fresh peaches if possible.
Alternatively use well-drained,
canned sliced peaches. A 425g can
is provides 11⁄2 cups sliced
Base: 125g unsalted butter
2 tablespoon bourbon
1 cup plain flour
1 tablespoon baking powder
1⁄2 cup sugar
1⁄4 cup milk
Topping: 2 firm but ripe
1 1⁄2 cups peeled and sliced
peaches, well drained
1⁄4 cup brown sugar
1 teaspoon ground
Preheat the oven to
Place the butter in a 20cm
heavy frying pan suitable
for the hob and oven. Melt
on medium heat until nutty
brown, about 5 minutes. Stir
in the bourbon.
Meanwhile, combine the
flour, baking powder and
sugar in a bowl. Stir in the
milk. Crumble over the butter
Peel the kiwifruit and halve
lengthwise. Cut each half in
quarters lengthwise. Arrange
the fruit attractively over the
crumble mixture. Sprinkle
with the combined brown
sugar and cinnamon.
Bake for about 40 minutes,
until lightly browned and set
in the centre.
Excellent served with ice
cream. Serves 6-8 .
2 tablespoons rice bran oil
12 large raw prawns, shelled
1⁄2 cup ginger wine
1 tablespoon each: soy sauce, finely
grated root ginger
2 green kiwifruit, peeled and sliced
Heat the oil in a wok. Stir-fry the
prawns until pink and just cooked.
Remove to a warm bowl.
Add the ginger wine to the wok
then the soy sauce and ginger.
Simmer for 2 minutes. Add the
kiwifruit and warm through. Pour
over the prawns.
Great served on crisp noodles.
Serves 2 as a starter or light meal.
Pastry: 1⁄4 cup plain flour
140g ground almonds
3⁄4 cup desiccated coconut
1⁄4 cup sugar
Filling: 1⁄4 cup caster sugar
1 egg plus 1 egg yolk
3 tablespoons flour
2 tablespoons cornflour
1 3⁄4 cups milk
2 drops almond essence
1⁄2 teaspoon vanilla essence
Topping: 3-4 kiwifruit
4 tablespoons sieved apricot jam
1 teaspoon lemon juice
1 tablespoon water
Preheat the oven to 180degC.
Lightly grease a 20-23cm flan dish.
To make the pastry, combine the
dry ingredients in a bowl. Rub in
the butter. Press into the prepared
flan dish. Bake for 15 minutes until
To make the filling, cream the caster
sugar, egg and egg yolk, until smooth.
Add the flours and a little milk to
moisten. Mix well.
Scald the remainder of the milk and
slowly whisk into the egg mixture.
Heat gently, stirring constantly, until
boiling. Cool then stir in the essences.
When cold pour into the flan.
To make the topping, peel and
thinly slice the kiwifruit. Arrange in
circles over the filling. Heat the jam,
lemon juice and water and brush over
the fruit. Chill. Serves 6-8.
Vietnamese kiwifruit relish.
here is one alcohol
drink that has
disappeared from your
regular drinking. That
is that once popular
group of drinks called fortified
Why don’t you drink sherry and
port any more? For 130 years from
1840 to 1970 they were the wines
that New Zealanders consumed,
and in large quantities. These
were red or white wines that were
fortified with brandy or grape
spirit to 18% to 20% alcohol. This
gave these rather sweet wines the
distinct advantage that you could
open them and pour a drink or
two whenever you wanted for a
month or so without them going
‘Port ’ and ‘Sherry’ they were
labelled, though they had little
resemblance to the classical
European wines they were named
In the 1960s and 1970s the
new plantings of Muller Thurgau,
Chardonnay, Riesling, Cabernet
Sauvignon, Merlot and Pinotage
came on stream and people
preferred these lovely fruity
wines, and the ports and sherries
declined. So much so that hardly
any is made here now. They come
from Australia, and of course
Portugal and Spain.
They are political wines that
occurred due to the state of
trade warfare between England
and France 400 years ago.
Wine merchants had to find an
alternative to the French Claret
and Burgundy. They found a dark
red wine up the Douro River in
Portugal and shipped the barrels
from Oporto at the mouth of the
river. Brandy was added to help
keep the wine in good condition
for the journey back to England.
Sherry became popular in
England when Sir Francis Drake
attacked Cadiz and ‘singed
the King of Spain’s beard’,
capturing 3000 barrels of wine as
Sherry can vary from dry-fino or
amontillado or manzanilla — to
sweet-oloroso or cream. It has
nutty caramel boiled-lolly flavours
with hints of vanilla and coconut
from years in oak barrels.
Port has a natural sweetness as
the brandy is added when the
wine has half fermented, thus
killing the yeast. Ruby Port has
been three years in barrels so it
has some berry fruit flavours and
vanilla oak. Tawny Port has lost
its colour from the five years in
barrels and is more dried figs
and butterscotch. Late Bottled
Vintage and Vintage Port are
much more expensive as they
depend on two years in oak and
long bottle maturation for their
Try them, they are still here and
they are perfect in cooler weather
for that inside warmth.
Coffee habits: Flat white at 32%
is the national favourite coffee.
This no surprise from the recent
De Longhi on-line sur vey. Latte
is next at 14%, cappuccino at
11%, long black 10%, instant 16%,
other 16 %.
Some regional preferences
have Otago drinking flat whites
and instant as equal favourites.
Manawatu and Whanganui drink
lattes, Hawke’s Bay cappuccinos
and Aucklanders flat whites. A
quarter of the respondents drink
one a day, a quarter two a day and
20% three. Why drink coffee?
Most answered “for the taste”;
half said it “ was the cafe
experience”; quarter drank from
‘ habit ’; quarter wanted the
‘energy’; quarter wanted the
‘c affeine hit’.
The sur vey showed that coffee
consumption is increasing and
many people think New Zealand
has the best coffee in the world
and they would be right. De
Longhi are interested in selling
domestic coffee machines
particularly the pod type. For
coffee at home they found 64%
use instant, 34% plunger and 28%
Oh My Gosh — Put 15ml
Amaretto and 15ml peach
schnapps into a mixing glass with
2 ice cubes and stir. Strain into a
“ Taking food and drink is a
great enjoyment for healthy
people, and those who do not
enjoy eating and drinking seldom
have much capacity for enjoyment
or usefulness of any sort. ”
Charles Eliot, 1911
Red wine choice
Shingleback Shiraz 2011 — Intense dark red wine
from South Australia with blackcurrant, cocoa and
plum flavours that surround your palate with a friendly
tannic grip and hints of liquorice and coconut from a
year maturing in oak barrels. Drink now till 2016. Dry
$22 to $26.
Simply Squeezed Balance — A dense fruit that
tastes of apples, feijoa and mango with a light
sweetness. The label claims the health ingredients will
help you. “It ’s a hard road balancing life’s demands:
work, family, sport, being healthy, walking the dog, the
in-laws” — 750ml. $3.30 .
White wine choice
Villa Maria Chardonnay 2013 Cellar Selection
Quite a citrus flavoured bomb of a wine with
grapefruit and meyer lemon to start your saliva
flowing, then the winemaker’s influence with
butterscotch flavours and a smooth mouth feel. Drink
now till 2017. Dry $16 to $21.
Links Archive August 27th 2014 August 29th 2014 Navigation Previous Page Next Page