Home' Greymouth Star : October 7th 2015 Contents Greymouth Star
8 - Wednesday, October 7, 2015
ctober is 31 days of
‘Food Glorious Food’
with World Vegetarian
Day; Friday October 9
is/was World Egg Day; it’s the official
New Zealand cheese month; the 20th
is National Nut Day; and Gisborne
celebrates its Food and Wine festival
the weekend of the 24th.
New Zealand has such an amazingly
diverse range of locally-made cheeses
that it would take over a year to taste
and enjoy them all. Most of us have
our favourites and my current one is
creamy goat ’s cheese. I love it spread on
my morning toast, topped with diced
avocado and a drizzle of pomegranate
syrup. This dash of decadence only
applies to Sunday ’s toast after being to
the local farmers’ market for my fresh
supply of creamy goat ’s cheese and five-
New Zealand produced Swiss cheese
is another of my faves. It has a mild
nutty flavour, is an excellent cooking
cheese and ideal in sauces. Lower in
salt, Swiss cheese has ‘holes’ or ‘eyes’
created by the carbon dioxide released
Feta is always a good standby.
Crumbly, tangy and salty, feta is a
classic Greek cheese traditionally made
from sheep’s or goat ’s milk. However, in
New Zealand, cow ’s milk feta is more
common. Feta is excellent crumbled on
salads, soups or pizzas, in scones and
muffins, dips and stuffings. I enjoy it
baked until it is melting then topped
with a fruit salsa.
For me, cheese is an everyday
ingredient. It is not only for
cheeseboards or snacks, but as a filling
for filo parcels, a topping for tacos and
tarts, and an important ingredient in
many popular pastas.
Nutty cheese ball
A mixture of nuts offers better
nutritional benefit and that is why I
have combined three different nuts
in this popular party piece and ser ved
them with nutty crackers.
1⁄2 cup walnuts
3 cups grated tasty cheddar cheese
1⁄2 cup butter, softened
2 cloves garlic, crushed
1 teaspoon each: Dijon mustard, finely
1⁄2 teaspoon Worcestershire sauce
1 tablespoon sherry
1⁄4 cup each: chopped almonds (with
skins), pistachio nuts, coarsely chopped
Toast the walnuts lightly either in the
microwave for about 4 minutes or in a
180degC oven for 8-10 minutes. Cool,
then finely chop.
In a food processor, combine the
cheese, butter, garlic, mustard, rosemary,
Worcestershire and sherry. Mix until
smooth. Stir in the walnuts.
Roll into a ball. Place the almonds and
pistachios on a plate and roll the ball in
the nuts to coat. Press in lightly. Wrap
in plastic film and chill. Excellent ser ved
with hazelnut oat crackers.Ser ves 8-10.
This traditional Greek main, lunch
dish or starter combines four different
cheeses baked in a filo pastry shell.
Pronounced ‘ter op it ar’.
200g feta cheese, crumbled
100g each: parmesan, Swiss cheese,
2 large eggs, beaten well
3⁄4 cup creamy milk
3 tablespoons finely chopped mint
freshly ground black pepper to taste
1⁄2 cup olive oil or melted butter
10 sheets filo pastry
Crumble the feta into a large bowl.
Mash with a fork. Grate the parmesan
and Swiss cheese. Add to the feta
together with the ricotta, eggs, mint and
black pepper. Mix well. Cover and chill
for 30 minutes.
Preheat the oven to 180degC.
Lightly butter or oil a 20cm x 30cm
metal pie dish or slice pan. Brush one
sheet of filo with oil or butter. Line the
base and sides of the pan. Repeat using
4 more oiled or buttered sheets. Pour
in the cheese mixture. Cover the top
with the remaining filo brushing each
sheet with oil or butter before adding.
Roll in the edges. Brush the top with
oil or butter, spray with a little water
and sprinkle with sesame seeds. Make a
small slit in the centre for the steam to
Bake for 45-50 minutes until the filo
is crisp and golden. Ser ves 6 as a main
I used Kahurangi Creamy Blue cheese
250g cream cheese
125g blue cheese, crumbled
1⁄4 cup each: finely chopped fresh
dates, fruit chutney
1 tablespoon lemon juice
4 tablespoons finely chopped walnuts
Beat the cream cheese, until fluffy.
Add the blue cheese, dates, chutney
and lemon juice. Mix thoroughly. Place
in a ser ving dish and sprinkle with the
walnuts. Cover and chill, until ready to
ser ve. Ser ve with crostini or crackers.
Makes about 2 cups.
goat ’s cheese
Turn this starter into a light meal by
ser ving with a baby salad greens and
steamed baby potatoes.
16 asparagus spears
4 long sprigs rosemary
2 rashers streaky bacon, halved
spray olive oil
Goat’s Cheese Dressing: 50g soft
goat ’s cheese
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1⁄4 cup chopped parsley
Snap the tails from the asparagus. Peel
the ends, if preferred. Blanch in boiling
water, until bright green. Drain and
refresh in icy water.
Take 4 asparagus spears together with
a rosemary sprig. Wrap with a rasher
of bacon. Repeat with the remaining
asparagus, rosemary and bacon.
Heat an oiled, ridged frying pan, until
very hot. Place the wrapped asparagus
in the pan. Pan-fry on all sides, until the
bacon is cooked.
To make the dressing, crumble the
cheese into a bowl. Add the remaining
ingredients and whisk to make a
smooth dressing. Drizzle over the
asparagus and ser ve. Ser ves 4.
Cheese to please
Nutty cheese ball.
White wines with grunt
ig red wines for winter and
big white wines for spring.
As the weather warms it is
time for Chardonnay and
Viognier. They are higher in
alcohol, 13.5 to 15%, and spend time
in oak barrels getting more complex
flavours — more grunt. If you are a red
wine drinker these are your white wines.
Chardonnay has been around forever
but Viognier is quite a new variety of
grape previously only grown in the
northern Rhone Valley. Pronounced
‘vee-yon-yay ’, it needs a warm climate
to ripen like Hawke’s Bay, Gisborne
and Waiheke. Waimea Estate in Nelson
made a fine Viognier but have just
pulled them out because the yield was
When you drink Viognier expect
highly perfumed wine (honeysuckle)
tasting of stonefruit particularly apricot
and marzipan with nutty, toasty, creamy,
spicy extras similar to Chardonnay.
Try Villa Maria, Morton Estate, Te
Mata, Herzog, Church Road, Coopers
Creek, Framingham, Cable Bay. They
are not yet popular enough to be readily
available, and another problem is that
people have difficulty pronouncing the
Chardonnay sales are bouncing
back from a lull during the 2000s, the
‘naughties’, when Pinot Gris was the
new white wine. Our Chardonnays
are world class and some have a price
to reflect that of $50 to $120. Do not
expect a full bodied grunty Chardonnay
if you pay less than $16. Those ones
depend on fresh fruit and little oak, if
any, for their juicy appeal.
Spend $17 to $30 and you are into the
big range of wonderful wines. Gisborne
ones have rock melon flavours, Hawke’s
Bay is stonefruit particularly peaches,
whereas the cooler Marlborough results
in hints of grapefruit. They all improve
with age, best from three to six years.
Do not ser ve grunty whites cold
or you will miss out on a lot of their
flavour — 15degC is good. Give them
some air before drinking, pour a glass
and leave half an hour.
Enjoy the great white wines of the
Planters Punch — Shake 6 ice cubes,
15ml (nip) white rum, 15ml dark rum,
15ml triple sec, 15ml lemon juice,
15ml lime juice, tsp sugar syrup, dash
grenadine and pour into a tall glass and
top with soda.
Breakfast cereal has been banned from
some boarding schools in Zimbabwe
because pupils were using it to brew
beer. Three schools have warned parents
that oats and other cereals would be
confiscated when pupils came back to
school after the holidays. They were
mixing the cereal with water, sugar
and yeast and leaving it in the sun
to ferment to make a potent, though
“Always drink wine before you cook
with it for a special occasion. Nothing
to do with flavour; it just numbs the
fear of cooking.” — Anonymous
Red wine choice
Saint Clair Syrah 2013 — From
an excellent vintage in Hawke’s
Bay giving a strong aroma of
fennel and violets. The mouth feel
is that of a satisfactory medium
bodied wine with gentle flavours
of blackberries, plums and white
pepper spice bound together with
mild tannins. Drink now until
2017. Dry $23.
White wine choice
Forrest Riesling 2012 — A
honey of a wine with hints of
honey in the aroma of floral
intensity. The flavours are a lovely
harmony of limes, lemons and
orange peel delivered on to your
palate with bright acidity, giving a
good length to your taste. Drink
now until 2020. Medium $19.
Monteith’s American Pale
Ale — Copper gold colour,
persistent bubbles, sweet caramel
malt flavours with an uplift of
friendly citrus and pine hops nicely
balanced with satisfying pulse of
power and a long aftertaste. This
is a limited release developed by
master brewer Tony Mercer. Classy
beer. 500ml. 5.7%. $6.
or more at any of these participating stores to go in the draw.
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