Home' Greymouth Star : February 15th 2017 Contents Greymouth Star
rench gourmet Jean Anthelme
Brillat-Savarin called truffles
“the diamond of the kitchen.”
They are considered one
of the most exotic tasting
fungi in the world and are
Fortunately the fungi’s appeal is captured
in oil which makes it more affordable and
its unique umami flavour is excellent in
vinaigrettes and sauces and also drizzled
over potatoes, pasta, risotto or eggs.
However, most truffle oils have never seen
Extra virgin olive oil has natural truffle
flavour added but it is still worth a try —
only a little is required to enhance a dish.
Try your local deli for a bottle.
Coriander oil similarly has powerful
flavour which means the cost is justified.
Prepared from crushed coriander seeds,
the oil reportedly offers health benefits
galore as an analgesic and antispasmodic
plus a detoxifier, deodorant, digestive and
fungicidal. It is also high in mono and
polyunsaturated fats omega 9 and 6. Just
a few drops are needed to add pizzazz
to Asian dishes, dressings, seafood and
soups. It is not recommended for pregnant
women. New Zealand-made coriander oil is
available at some delis and on line.
Duck fat has become popular with chefs
around the world. It provides fabulous
flavour and crispness to roasted vegetables.
The smoke point is higher than butter
but not as high as good quality olive oil.
However, it is a fat and there are nine
calories in each gram!
Fettuccine with truffle
oil and mushrooms
Use truffle oil to finish a dish, not for
200g each: shiitake mushrooms, small
brown button mushrooms
2 tablespoons olive oil
1 teaspoon each: thyme leaves, finely
salt and freshly ground black pepper to
2 cloves garlic, crushed
11⁄2 cups vegetable or chicken stock
1⁄2-1 teaspoon truffle oil
1⁄4 cup each: chopped parsley, finely grated
Cook the fettuccine in a large saucepan
of salted water according to the packet
Meanwhile, discard the mushroom stems
and thinly slice the caps.
Heat the olive oil in a non-stick frying
pan on medium heat. Add the mushrooms,
herbs and seasonings and cook — stirring
occasionally — until the mushrooms are
Add the garlic then the stock and simmer
until the liquid has reduced to about 1 cup.
Drain the fettuccine and drizzle with the
truffle oil. Toss with the mushrooms and
parsley and ser ve topped with the parmesan
cheese. Ser ves 4.
Avocado salad with
coriander oil dressing
Coriander oil is spicy, sweet with just a
hint of bitterness. I used Uncle Joe’s oil from
2 tablespoons mirin
1 tablespoon light soy sauce
1 teaspoon caster sugar
1⁄4 teaspoon coriander oil
2 medium avocados, halved, stoned, peeled
2 Lebanese cucumbers, halved lengthwise,
seeded and sliced
1⁄2 cup each: coriander leaves, mint leaves
Whisk the ingredients for the dressing.
Place the salad ingredients in a bowl and
drizzle with the dressing. Ser ves 4.
Imported and local duck fats are available
from delis and supermarkets.
8 small-medium roasting potatoes
6 tablespoons duck fat
flaky sea salt and freshly ground black
pepper to taste
2 cloves garlic finely chopped
3-4 tablespoons finely chopped parsley
Peel and wash the potatoes. Place in a
saucepan of boiling water and cook for 6
minutes. Drain and steam dry in the pan.
Score the potatoes with a fork.
Preheat the oven to 200degC.
Place the duck fat in a roasting tray and
place in the oven. When the fat has melted,
add the potatoes turning over to coat evenly
in the fat. Season. Roast until crisp and
golden, about 30 minutes.
Ser ve sprinkled with the chopped garlic
and parsley. Ser ves 4-6.
Currently almond milk is a popular
replacement for other dairy-free milks. It is
low in fat, has a low glycaemic index and is a
good source of calcium. (This recipe is not a
true ice-cream — there’s no cream!)
1 tablespoon powdered gelatine
2 tablespoons cold water
4 eggs, separated
1⁄2 cup caster sugar
11⁄2 cups almond milk
2 teaspoons vanilla paste
pinch cream of tartar
Soak the gelatine in the water in a small
bowl, until swollen.
Place the egg yolks in a bowl with a 1⁄4 cup
of the caster sugar. Beat until creamy and
Bring the almond milk to the boil.
Dissolve the softened gelatine in the hot
milk. Slowly pour the milk over the egg
yolks, whisking continuously. Stir in the
vanilla paste. Chill until almost set.
Beat the egg whites with the cream of
tartar and remaining sugar until thick and
glossy. Fold into the chilled mixture. Pour
into a mould and freeze.
Great ser ved drizzled with a fresh fruit
puree. Ser ves 8.
6 - Wednesday, February 15, 2017
s it our signature wine?
Is it our iconic wine we sell to the
What is an iconic wine?
We are sauvignon blanc to the
wine drinkers of the world. They
may know nothing else about New
Seventy per cent of our wine production is
sauvignon blanc and most of it is shipped to
What will happen if it goes out of fashion
and we end up with a sauvignon blanc wine
lake? We might have to set up industrial
distilleries and make it into methanol to fuel
our cars, as France had to do with the same
problem 30 years ago.
The New Zealand winemakers are bored with
it because it is simple to make in huge stainless
tanks and they have been doing it for decades
and it all tastes the same.
The seasons vary a bit but they can cope.
So what they like to do is play with the juice
and develop some variations to the standard
tropical fruit — passionfruit, pineapple —
and temperate flavours — capsicum, grass,
So they are giving the juice more time in the
tanks with the skins to get other flavours and
Barrel fermentation and ageing softens the
sharp fruit intensity and provides creamy
mouthfeel. The more time in the winery
costs money but the wines are much more
interesting to drink.
Look on the back label for ‘lees contact ’
and ‘oak ferment ’ and try Babich Winemakers
Reser ve, Greystone, Cloudy Bay Te Koko, Mt
Riley 17 Valley, Tohu Mugwi, Framingham
F Savvies, Spy Valley Envoy, Yealands
Winemakers Reser ve, Hunters Kaho Roa, Te
Mata Cape Crest, Geisen the August.
Your average savvy is sharp, fruity, delicious
and refreshing but you should try some of
these from the next level.
Rusty Nail — Pour 60ml of a blended Scotch
whisky and 15ml drambuie into a short glass
and fill with ice and stir. Some people like it
more half and half for the sweetness of the
drambuie. Other variations to this classic are
‘Smoky Nail’ where you use Islay single malt
and ‘Rusty Bob’ where you use bourbon.
One person’s idea of the most interesting
craft beers of 2016.
Michael Donaldson was awarded as New
Zealand top beer writer in 2015 so he knows
his stuff, and he has chosen Emersons Bird
Dog; Choice Brothers Reet Petite a red IPA
with candied ginger; Townshend ’s Old House
ESB; Garage Project Party and Bulls..t looks
like muddy water but tastes like Muddy Waters
music; Epid Thunder a top APA; North End
Oud Bruin a modern take on a Flanders
Brown Ale; Dale’s Doppelbock with luscious
caramel toffee malt characters; Renaissance
Empathy a 2.4% beer that is really tasty;
Craftwork Red Bonnet — sweet, sour, funky,
fulfilling, faultless; Hop Federation Brown Ale;
Invercargill Brewery Smokin’ Bishop; Panhead
Black Sabbath; Parrotdog Kowhai Double
IPA a beautiful beer with a beautiful label; 8
Wired Wild Feijoa Ale a sour ale that is a cross
between wine, cider and beer; Outlier Cartel
Apricity the surprise beer of the year; Tuatara
So all you have to do is to find these beers
and see what you think about their drinkability.
“There have been many theories about
how mankind took to living in communities:
that they were driven to it by climate change,
or by the wish to stay by their dead, or by a
powerful desire to brew and drink beer which
could only be indulged in by staying in one
place.” — Bill Bryson
Fettuccine with truffle oil and mushrooms.
Are you drinking the icon?
Moa Pilsner Methode — Light gold, light fizz, rich
caramel malt body, light resin Motueka hop that gives
a long grapefruit aftertaste. 330ml. 5.2% $4.
Red wine choice
Triplebank Pinot Noir 2015 — A fine tasty pinot
from the cooler Awatere Valley in Marlborough with
a marriage of sweet and sour from the sweet cherry
fruit and the savoury yeasty winemaking of umami,
that indescribable fifth taste. A lovely aftertaste of light
tannins completes the experience. Drink now till 2019.
Dry. $15 to $20.
White wine choice
Yealands Single Vineyard Sauvignon Blanc 2015
— Very ‘cool’ cool-climate style of sauvignon blanc
with delicious limey citrus, capsicum, grassy, asparagus
flavours that hang out on your palate. Drink now. Very
Ovi Hydration Peach — An infusion of green
tea, peach juice, honey and water that is soft,
light flavour and light in sweetness and as it is
labelled, it is for hydration. All the way from
Japan. 500ml. $3.
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