Home' Greymouth Star : March 26th 2014 Contents Greymouth Star
Can we become world famous as a red wine
producer the way we have with the white
e grape growers and winemakers of
Pinot Noir think we can. It has taken them 30 years
of practice to learn how to control this fickle grape.
One of the ways is by reducing the yield, the amount
off each vine, so the grapes get really ripe and have
vinosity, the essential flavours and complexity.
ey need a long mild, dry autumn, which they are
getting with this March weather. Martinborough,
Nelson, Marlborough, Waipara and Otago are the
regions where it happens.
e best are as good as the famous wines of
Burgundy, in France, where the grape variety
originated. e other place doing well is Oregon,
e special quality of Pinot Noir is its soft, rich
flavours and aromas of cherries and strawberries and
spice, with light tannins and a long redolent aftertaste.
ere are hundreds of Pinot Noir produced here
each year. You have to pay over $30 to get a premium
quality wine. Under $20 look for Haha, Ara Pathway,
Contour Ridge, Mission and Fairmont. Cheaper
wines under $15 will be thin, light and short on the
e mid-price $20 to $30 are good wines. Look for
Aronui, Delta, Villa Maria Cellar. Some like Rabbit
Ranch, Roaring Meg, Te Tera, e Clyde, Main
Divide and Pencarrow are second tier wines from
premiums costing $45. ese will improve for up to
four years in a cool dark place. e premiums should
cellar for eight years.
Older matured Pinot Noirs develop rather acquired
tastes of mushrooms, umami and boiled beetroot.
You will need some training, perhaps. e food
matches for Pinot Noir are light flavoured meat
dishes, cold meats, fish, quiche, souffle and vegetarian.
Enjoy this steadily evolving local international wine.
Arnold Palmer --- A classic southern USA cocktail.
Into a bowl put 5 teabags, 4 cups boiling water, ¾
cup sugar, tsp lemon zest and stir. Strain into a jug
and add 4 cups cold water, cup Bourbon and ½ cup
lemon juice. Chill, then serve with ice. Leave out the
Bourbon for the non-alcohol version.
"Beer is the national beverage of New Zealand.
Excepting in the case of teetotallers, beer is used by
all classes, but more especially, beer is the drink of
the working man. e labourer working in the open
air will at noon eat his dry dinner of bread and meat
brought with him; and feel he has dined well if he can
wash the food down with a pint of good colonial beer.
is draught serves him instead of soup or pudding or
other accessories to a good meal." --- 1896
How devious do the marketers get? e Red Bull
energy drink company paid a British Universities
admissions service a large amount for student e-mails
and addresses. en they sent sample cans of three
new drink flavours to 17,500 students selected as
being early adopters in order to create a social media
Wednesday, March 26, 2014 - 7
You enjoy seafood but it burns a hole in
Well, take the heat off with the
Sometimes smoked fish is up to $9
per kilogram cheaper than fresh fish and you can
also purchase it in smaller portions in vacuum packs
which also increases the shelf life.
Smoked fish goes further because some of the
moisture has been removed during the smoking
process --- plus the flavour is intensified.
About 200g would be a typical fresh fish serving
and with smoked fish you only need about 100g.
ere are two chief methods of smoking --- hot
For hot smoking the temperature ranges between
70 and 80degC and the food is smoked for up to 12
hours depending on its size. e flesh looks opaque
and the exterior can be golden-brown.
For cold smoking the temperatures are much lower
ranging from 21 to 30degC, and the food may be
smoked for days depending on the size and flavour
required. It may be thinly sliced and eaten cold or
used in hot dishes.
Before being smoked the fish is treated with brine.
e salt acts as a preservative, firming the flesh
and adding flavour. If preferred, smoked fish can
be soaked in milk or water before use to tame the
flavour and remove some of the salt.
Smoked seafood is a versatile mealmaker. Pies,
pasta sauces, chowders and even many Asian-
inspired recipes can all benefit from the addition of
Smoked mussels in vacuum packs in plain, chilli,
Mediterranean and garlic flavours are an excellent
standby to have in the refrigerator for salads, stir-
fries, soups, fish cakes or to serve on crackers topped
with salsa verde to served with as nibbles with
Do not overlook canned smoked fish which is
value for money --- although the fish is not truly
smoked, it just has a smoky flavour. Canned smoked
fish is excellent for pies, soups and fish cakes and
marries well with strong flavours.
Peppers, chilli mussels and pasta
A yummy one-pan meal for two. e chilli mussels
are packed in a special chilli sauce that provides great
flavour for the recipe.
100g dried spaghetti
1 each: small red and green peppers (capsicums),
180g packet Sealord Smoked Chilli Mussels
4 tablespoons creme fraiche
2 shallots, diced
2 tablespoons chopped parsley
finely grated rind and juice 1 juicy lemon
flaky sea salt and freshly ground black pepper to
Cook the spaghetti according to the packet
instructions. Add the julienned peppers during the
last minute of cooking.
Meanwhile, remove the mussels and their sauce
from the packet. Halve the mussels lengthwise, if
Drain the pasta reserving 2 tablespoons of the
cooking liquid. Return the pasta and peppers to the
saucepan. Carefully mix in the remaining ingredients.
Smoked salmon salad with dijon
Cold or hot smoked salmon is great for this lunch
200g smoked salmon
50g button mushrooms
½ small cucumber, peeled, halved and seeds
1 each: small red and green peppers (capsicums),
celery stalk, avocado
6-8 large lettuce leavesDressing
2 tablespoons lemon juice
1 teaspoon each: Dijon-style mustard, sugar
3 tablespoons extra virgin olive oil
Slice the salmon into thick strips or beak into
chunks. Finely dice the mushrooms and cucumber.
Seed the peppers and thinly slice. Dice the celery.
Halve, stone and peel the avocado. inly slice. Place
the lettuce leaves on a platter. Carefully combine the
salmon with the other salad ingredients and place
on top. Whisk the ingredients for the dressing and
sprinkle over the salad just before ser ving. Serve with
hot crusty bread. Makes an excellent light lunch.
Curried smoked fish cakes with
ese delicious, economical fish cakes are made
with canned fish with a smoked flavour.
400g orange kumara
310g can smoked-flavour fish fillets, drained
1 small egg, lightly beaten
1 spring onion, finely diced
1-2 teaspoons curry powder
salt and pepper to taste
1 teaspoon chilli paste or sambal oeleck
½ cup fine polenta or dried breadcrumbs
rice bran oil for frying
½ cup mayonnaise
2 cloves garlic, crushed
1-2 teaspoons lemon juice
2-3 tablespoons chopped chives or spring onions
Peel, chop and boil the kumara, until tender. Drain
well and mash.
Meanwhile, place the fish in a bowl and flake using
2 forks. Combine with the cooled kumara, egg,
spring onion, curry powder, salt, pepper and chilli
paste. Mix well. Form into 6-8 cakes. Coat in the
polenta or breadcrumbs. Chill until ready to cook.
To cook, heat the oil in a non-stick frying pan.
Pan-fry the fish cakes for about 3-4 minutes each
side on medium heat, until golden and hot. Combine
the garlic mayo ingredients. Ser ve with the fish
cakes. Serves 4.
Smoked seafood chowder
300g mixed skinned and boned smoked seafood, eg
hoki, salmon, smoked garlic mussels
2 medium potatoes, peeled and diced
1 onion, finely diced
salt and pepper to taste
3 tablespoons flour
1 cup fish or chicken stock
2 cups milk
1 cup assorted vegetables eg diced peppers, peas,
Flake the seafood or chop into small pieces. Melt
the butter and saute the potatoes and onion on low
heat for about 10 minutes, until the onion is soft.
Stir in the seasonings and flour. Slowly add the stock
and milk and cook until the potato is soft.
Add the fish and vegetables and heat through
gently for about 8 minutes. Great ser ved with crusty
bread. Ser ves 4.
White wine choice
Villa Maria Viognier 2013 Cellar selection ---
Big flavours of stonefruit and almonds in this
interesting wine from Hawke s Bay. is is for
you chardonnay drinkers who like hints of oak
and butteriness. Full bodied with alcohol
hotness, it is not for the lighthearted. Drink now
till 2017. Dry, $21.
Peppers, chilli mussels and pasta.
Will our pinot noir make it to the world?
Non-alcoholic drink choice
Hansells Lemon, Ginger and Honey Quench
--- is is a sugar free sweet mixer with delicious
refreshing natural flavours that you can use with
soda or water at four parts to one. 500ml. $3.
Krounbacher Weizen --- A traditional
wheat beer made in Germany. It has a
hazy golden colour with fine beads of
tiny bubbles that provide you with a
good mouthfeel enhanced with flavours
of grapefruit, herbs, spices and a light
caramel that lasts long on your palate.
500ml, 5.3%, $4.
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