Home' Greymouth Star : November 19th 2014 Contents Greymouth Star
olidays are coming and
there is a fine Kiwi
tradition of lazing in
the sun at a wine and
food festival eating
local cuisine, drinking good wine and
listening to live music. So get into the
spirit and try to take in a few of these
December 6: South Island Wine
and Food Festival, Hagley Park,
Christchurch, with a large selection of
Canterbury and other wineries, plenty
of food and entertainment.
January 24: Bridge Pa Wine Festival,
Hastings, with eight wineries in the
Bridge Pa Triangle and hop-on hop-off
January 28: Ocean and Orchard Food
and Wine Festival, Kerikeri Domain,
with gourmet food and stomping
Februar y 14: Marlborough Wine
and Food Festival, Brancott Estate,
Blenheim, the longest running and well
March 7: Wairarapa Wines Har vest
Festival with 16 wineries at ‘The Cliffs’,
March 14: Hokitika Wildfoods
Festival, everyone knows this one but
have you been there?
March 14: Havelock Mussel Festival,
with mussels and wine.
March 21: Nelson Marchfest with
local beers, wines, cuisine and music at
March 22: Waipara Valley Wine
and Food Festival at the Glenmark
Domain, with 30 wineries to choose
from and a variety of foods and
March 26-28: Chocohol’Art
Festival at Carterton Events
Centre, Wairarapa, with chocolate
and wine and many other imaginative
The Musical Winery Tour this year
has Dave Dobbyn, Don McGlashan,
Supergroove and Anika Moa touring,
starting on January 24 at Mills Reef
Winery, Tauranga; January 25 at Villa
Maria, Mangere, Auckland; February
7 at Ascension Winery, Matakana;
February 13 at Black Barn Vineyards,
Havelock North; February 14 at Luna
Estate, Martinborough; February 20 at
Vilagrad Winery, Hamilton; February
21 at Sentry Hill Winery, New
Plymouth; February 27 at Neudorf
Estate, Upper Moutere, Nelson;
February 28 at Waipara Hills Estate,
Waipara, North Canterbury.
All you have to do is get there with
some dollars in your pocket.
The Mussel Inn at Onekaka, Golden
Bay, is rated as one of the five greatest
pubs in New Zealand. Why?
“ We built the building ourselves 24
years ago and the woody funkiness is
very us. The DIY nature of the bar is us,
too. The staff are locals and the music
is very much our taste. O ur Captain
Cooker (manuka infused beer) is the
most popular. It’s about 60% of our
sales even though there are more than
a dozen to choose from. Fresh steamed
mussels in wine with garlic bread is
the most popular dish on the menu, no
extra sauces just the taste of the local
mussels. Music depends on who’s in the
bar and which staff member is putting
it on. For live music we steer away
from heavy metal and thrash, usually
it is folk music or dance rock. George
Harrison from The Beatles visited once,
but he didn’t play.”
Snowball — Into a tall glass put some
ice cubes 45ml Advocaat, a little lime
cordial, top with lemonade and stir
“Q uickly, bring me some wine, so that
I may wet my mind and say something
clever.” — Aristophanes 491 BC
Wednesday, November 19, 2014 - 7
e are all encouraged by
health professionals to
enjoy more vegetables
— at least five servings
a day. However, several
younger members of my family screw
up their noses at the thought of eating
asparagus and broccoli. The trick is to
disguise veggies in terrific tasting dishes
that have eye appeal.
A meaty spaghetti bolognese can be
easily enhanced with veggies. For example
onions, tomatoes, diced carrots, courgettes,
mushrooms and peppers plus sweet corn.
You could forget the mince and just
add veggies to a good helping of pulped
tomatoes and ser ve over spaghetti.
Is the globe artichoke a flower or a
vegetable? It can be both. The immature
bud of this relative of the thistle is
considered a sensuous vegetable. To enjoy,
simmer the trimmed bud in boiling water
to which a little lemon juice has been
added to prevent discolouration. Once
cooked, the flesh at the base of the leaves
can be dipped in melted garlic butter and
sucked off or scraped off with your teeth.
As my family says — Yum!
The fine hair-like choke inside the bud
should be discarded to allow the tender
part — the heart — to be enjoyed ‘as is’ or
in salads, pasta sauces or antipasto platters.
Globe artichokes appear in late spring and
should be devoured as soon after picking
as possible. However, if left to grow,
the artichoke can develop into a large,
stunning purple-blue flower.
The five or more ser vings advocated
for healthy eating, can include fruits. A
ser ving is the amount that will generally
fit into the palm of your hand. As a guide,
half a cup of cooked vegetables (50-80gm)
is one ser ving.
One medium potato, half a cup of salad
or one tomato also form one ser ving. With
fruit, one ser ving is equivalent to one
banana, apple, pear or orange or two small
apricots or plums, half a cup of fresh fruit
salad or half a cup of stewed fruit.
250g orange kumara, peeled and cut into
4 stalks asparagus
2 yellow or red peppers (capsicums)
1 tablespoon olive oil
1 cup wild rocket, chopped
3 tablespoons basil pesto
flaky sea salt and freshly ground black
pepper to taste
1 medium tomato sliced
1 tablespoons finely grated parmesan
Preheat the oven to 200degC.
Boil or steam the kumara until just
tender. Meanwhile, trim the asparagus and
cut into 2cm lengths. Add to the kumara
during the last 2 minutes of cooking.
Halve the peppers lengthwise. Remove
the ribs and seeds. Brush with olive oil.
Place on a baking paper-lined baking tray
and bake for 2-3 minutes until slightly
Combine the kumara, asparagus and
rocket with the pesto and seasonings.
Spoon into the halved peppers. Top each
with a slice of tomato. Bake for about 15
Great garnished with small rocket or
basil leaves. Serves 2 as a light meal or 4 as
Potato gnocchi with
roasted tomato sauce
I used the Viva variety of potato for the
Roasted tomato sauce
1.5 kg tomatoes, halved
4 each: garlic cloves, thyme sprigs
1 sprig rosemary
2 tablespoons olive oil
flaky sea salt and freshly ground black
pepper to taste
500g floury potatoes
1 cup plain flour
1 egg, lightly beaten
1-2 tablespoons olive oil
To make the roasted tomato sauce,
preheat the oven to 180degC. Place all
the ingredients in a large roasting pan.
Roast for about 45 minutes or until the
tomatoes are soft and pulpy and starting
to caramelize. Cool a little then puree in a
blender and pass through a sieve. Reheat
when required. Makes about 21⁄2 cups.
Meanwhile prepare the gnocchi. Peel and
chop the potatoes. Boil in salted water,
until soft. Drain well and mash.
Beat the flour and the egg into the
potato in the saucepan. Mix until a soft
dough forms. Add a little more flour if too
soft. Knead until smooth, well combined
and sticking together. This could take up
to 5 minutes.
Divide the dough into 4. Roll out on a
lightly floured bench to form long skinny
sausages, about 2cm in diameter. Cut into
2cm-long pieces. The tops can be indented
with a fork, if preferred.
Bring a large saucepan of salted water
to the boil. Gently poach the gnocchi in
batches until they rise to the surface.
Drain and drizzle with a little olive oil
to prevent sticking. Ser ve topped with
Roasted Tomato Sauce. Great garnished
with freshly ground black pepper, basil
leaves and parmesan cheese. Ser ves 4.
4 medium globe artichokes
2 cloves garlic, diced
salt and pepper to taste
1⁄2 cup each: finely grated parmesan
cheese, fresh white breadcrumbs
1⁄4 cup chopped parsley
3⁄4 tablespoons extra virgin olive oil
1⁄2 cup white wine
Remove the toughest leaves from close
to the base of each artichoke. Trim each
stem to about 3cm.
Bring a large saucepan of water to the
boil. Add a squeeze of lemon juice and
the artichokes. Simmer for 15-30 minutes
depending on the size and freshness.
The artichokes are cooked when a leaf
from the middle pulls away easily and the
heart is tender when pierced with a knife.
Preheat the oven to 200degC.
Halve the artichokes lengthwise and
place in an oiled baking dish.
Crush the garlic and salt together to
form a paste. Combine with the black
pepper, parmesan, breadcrumbs, parsley
and a little olive oil. Spoon on top of the
artichoke halves and pat down. Drizzle
with more olive oil. Cover with foil and
bake for about 10 minutes, until hot.
Using a fork, enjoy the tender centre
(that includes the inside top of the stem)
then scrap off the flesh of the tougher
leaves with your teeth. Ser ves 4 as a starter
Raw beetroot salad
300g young beetroot, peeled and
1⁄2 small red onion, thinly sliced
1 red pepper (cpascicum), seeded and
1 apple, peeled, cored and shredded
1⁄2 cup chopped parsley
1 teaspoon toasted cumin seed
grated rind and juice 1 large orange
1⁄2 cup toasted walnuts, chopped
Place the vegetables, apple, parsley,
cumin seed and orange rind in a large
bowl. Drizzle with the orange juice. Cover
and refrigerate for at least 1 hour. Garnish
with the walnuts. Great served topped
with plain yoghurt. Ser ves 4-6 .
Capsicums, kumara and pesto
Holiday in the sun with wine and food
Red wine choice
Villa Maria Reser ve Cabernet Merlot
2012 — Very fine wine from premium
fruit of Gimblett Grevels sub-region of
Hawkes Bay showing intense aromas
of blackcurrant cassis on the nose and
complex flavours and a full bodied
mouthfeel and long satisfying aftertaste.
One of the best New Zealand reds.
Drink now till 2020. Dry. $46.
The Sisters Sauvignon Blanc
2013 — Beautiful blast of boisterous
flavours and aromas as you take in
that crucial first mouthfull. Smells
and tastes of capsicum and crushed
nettles, that wild pungency that is so
special to Marlborough sauvignon,
and pineappley fruits. Drink now do
not wait. Dry. $17.
Monteith’s Lightly Crushed Cider —
Crisp refreshing cider from Monteith’s
(DB) at 2.8% alcohol with gentle tastes
of apples and cinnamon spice with a
light dry acidity. It makes an alternative
drink for drivers, light drinkers of those
watching their calorie intake. Medium
dry. $2.50. 330ml. 2.8% .
Range varies by store. While stocks last.
Daniel Le Brun
With it’s gorgeous
biscuit and lemon,
delicate bubbles and
a long, nutty finish -
this is seriously good
local sparkling. It has
Delicate almond and
rising dough aromas
followed by a squeak
of lemon and toasty,
flavours, make this
Crafted by one of New
Zealand’s top sparkling
wine producers, this
wine boasts a soft
mousse and a
texture, making it an
Sparkling Rosé, NV
G. H. Mumm
Veuve du Vernay
This is a total
crowd-pleaser when it
comes to affordable
classic sparkling wine.
If the aromas of lemon,
apple, cashew nut and
almond meal don’t
tempt you, then the
mouthfeel will. Long
and vibrant on the
finish - it’s a winner.
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