Home' Greymouth Star : April 9th 2014 Contents Greymouth Star
Wednesday, April 9, 2014 - 7
They are working hard for you.
ey are out in the vineyards in
the hot sun picking the grapes for
you to drink the wine.
It is hot, boring work --- snip,
snip, snipping o the bunches of
grapes and dropping them into a bucket or box.
e rows of grapes stretch out into the distance. It
is boring. Headphones and music helps.
You are paid by how much you pick but you
can not throw all the grapes in; they have to
be perfectly ripe --- not overripe, raisined and
shrivelled or under-ripe, so you can not switch o ,
you have to keep making decisions.
Most of the grapes in our country are picked by
machine. ese are big harvesters that straddle the
vines, shake them and convey the falling grapes by
conveyor belts to a truck travelling alongside.
e 'cellar rats' (winery workers) are waiting for
the trucks of grapes to arrive so they can get them
crushed and fermenting.
ose handpicked grapes will be treated
separately to be a premium wine $25 to $50. ey
will get much more attention --- less stirring,
expensive oak barrels, secondary malolactic
fermentation. You, the purchaser, need di erent
levels of quality for di erent drinking occasions.
e 'cash cow ' of grape growing and winemaking
is Sauvignon Blanc.
It ripens early in the season, grows twice as
many grapes per vine, ferments quickly and can be
bottled and sold two months later. It is bubbling
away at the moment in those huge tanks all over
Marlborough. e big harvest this year may cause
another savvie wine lake.
Rain and early frosts are the big worries prior to
har vest and this year there has been none so far.
Party time of drinking some of last year's wine
starts when the juice is all in the tanks before
the temporary workers from around the country
and around the world are paid o and head
home, promising to be back next year and renew
You can try the rst 2014 Sauvignon Blanc in
May or June. I am looking forward to the sharp
fruity avours already.
¬ e cocktails
Grand Passion --- Shake with ice 45ml gin, 30ml
passion fruit juice, 2 dashes grenadine and strain
into a cocktail glass. Tequila can work well instead
Alcohol-free cocktail: New York Egg Cream ---
Put 3 tbsp chocolate syrup and 2 tbsp egg white
into a tall glass and whip with a fork, add ¼ cup
cream and whip, then top with soda water and stir.
1. "We stagger out of La Cagouille as night falls,
unquestionably drunk. And happy. After all the
discussion one simple reality reasserts itself. No
drink, no gastronomic pleasure, can exist as an end
in itself. Wine is just a vector of exchange between
human beings." --- Jonathan Nossiter, 2009
2. "I'm not so think as you drunk I am." --- Sir
John Squire, 1932
Flours are becoming more specialised
in response to the increasing interest
of home and commercial bakers in
producing breads, cakes and cookies
with a di erence.
Health bene ts and trends are
constantly being monitored by the our industry. A
new range of sugar-free and salt-free our mixes for
mu ns, buns, cookies, pizza bases and breads are
now available from Canterbury's Farmers Mill in a
joint venture with French company Lesa re.
At present these are for commercial bakers
only but this means the mu n you buy today
may be healthier than the one you bought
yesterday. Hopefully, the range will make it to the
supermarkets shelves soon.
But what about the di erent ours available to
us now? Is there any di erence and why should we
select various types of our for our baking?
ŁStandard or plain our is best for everyday
pikelets, biscuits, cakes and shortcrust pastry and
for thickening sauces. As with other white ours,
standard our has had all the bran and wheatgerm
ŁSelf-raising our is standard our with a raising
agent. It is ideal for sponges, mu ns, scones, some
cakes and pancakes. You can substitute one cup of
self-raising our with one cup of standard white
our and one teaspoon of baking powder.
ŁHigh grade our has a higher gluten content
than standard our which makes it stronger and
better able to support the fruit in festive cakes and
puddings. It is also ideal for making bread and aky
and pu pastry. Gluten is a protein that forms those
elastic strings you see when our is mixed with
ŁGluten-free ours are suitable for people who
su er from wheat intolerance and/or are coeliacs.
Gluten-free our contains no wheat. It may contain
a mixture of rice, tapioca, maize, sorghum, potato
and garbanzo ours to name a few. e contents of
each brand is di erent so you need to experiment to
nd the one that best suits your purpose.
ŁWholemeal our contains the bran and the germ
of wheat grain so is more nutritious than white our.
It provides taste and texture ( bre) and is great in
mu ns, breads, pancakes and some cakes and loaves.
Gluten-free chocolate cake
I used an all-purpose gluten-free our.
¾ cup caster sugar
3 large eggs, separated
200g dark chocolate, grated
½ cup ground almonds
1 cup gluten-free our
1 teaspoon baking powder
¼ cup dark cocoa powder
2G3 cup milk Chocolate topping
50g butter, softened
1 cup sifted icing sugar
50g dark chocolate, chopped and melted
Preheat the oven to 180degC. Lightly grease and
line the base of a 5-cup, non-stick ring pan, about
21cm in diameter.
Beat the butter and caster sugar, until creamy. Add
the egg yolks one at a time, beating well after each
Fold in the chocolate and ground almonds. Sift the
our, baking powder and cocoa. Fold into the butter
mixture alternately with the milk.
Whip the egg whites in a clean bowl, until soft
peaks form. Stir 3-4 tablespoons into the batter then
gently fold in the remaining egg whites. Spoon into
the prepared pan.
Bake for 40-45 minutes, until a skewer inserted
in the centre comes out clean. Cool in the pan for 5
minutes then turn out onto a wire rack.
To prepare the topping, beat the butter and icing
sugar, until creamy. Beat in the melted chocolate.
Stir well. Spread over the cake.
Caramelised onion scones
3 tablespoons olive oil
4 onions, peeled and sliced
3 tablespoons brown sugar
1 tablespoon balsamic vinegar
3 cups standard our
4 teaspoons baking powder
½ teaspoon salt
50g cold butter, grated
1¼ cups milk
1 tablespoon fresh rosemary leaves
12 pitted black olives
To prepare the onions, saute the onions in the oil
in a non-stick frying pan on low heat, until lightly
browned. Stir occasionally. Add the sugar and
balsamic vinegar. Reduce the heat to low. Cover and
gently cook for 15 minutes.
Preheat the oven to 200degC.
Sift the dry ingredients into a bowl. Stir in the
Combine the egg and milk. Blend into the dry
ingredients to form a sti dough. Divide the dough
Roll the half dough on baking paper to form a
rectangle approximately 18cm x 27cm. Top with half
the caramelised onions.
Roll out the second piece of dough on another
piece of baking paper and invert over the lling. Cut
into 12 squares. Lift onto a baking tray. Top each
square with extra caramelised onion, rosemary leaves
and black olives. Bake for 15-20 minutes. Makes 12.
Sundried tomato and red
pepper mu ns
I used a roasted red pepper from a jar. Great served
with butter and basil pesto combined.
3 cups self-raising our
½ teaspoon each: baking powder, salt, chilli powder
1 tablespoon each: sugar, chopped chives
1 cup grated tasty cheese
8 sundried tomatoes, patted dry and nely
1 whole roasted red pepper, patted dry and nely
1½ cups milk
Preheat the oven to 190degC. Lightly grease a
9-hole mu n pan.
Sift the our, baking powder, salt and chilli powder
into a bowl. Add the sugar, chives, cheese, sundried
tomatoes and roasted red pepper.
Beat the eggs and the milk together. Stir into the
dry ingredients, until just moistened.
Spoon into the prepared mu n pans. Bake for
about 20 minutes or until a skewer inserted in the
centre comes out clean. Makes 9.
Wholemeal muesli cookies
1 cup each: wholemeal our, rolled oats, desiccated
¾ cup brown sugar, rmly packed
2 tablespoons each: nely chopped dried apricots,
125g butter, melted
1 tablespoon liquid honey
1 teaspoon baking soda
3 tablespoons milk
Preheat the oven to 160degC. Line a baking tray
with baking paper.
Combine the our, rolled oats, coconut, sugar,
apricots and prunes in a mixing bowl. Combine well.
Make a well in the centre.
Combine the melted butter and honey. Dissolve
the baking soda in the milk. Pour the liquids into
the well. Stir thoroughly.
Drop rounded teaspoonfuls onto the prepared tray.
Bake for about 20 minutes, until lightly coloured.
Makes about 40.
Gluten-free chocolate cake
ey're picking your wine now
¬Red wine choice
Wynns Cabernet Shiraz Merlot 2010 ---
We are lucky to have this top Australian
company readily available with its rich
dry red as a consistent good buy with
its powerful blackcurrant avours and
liquorice spice in a full bodied style and
long aftertaste. Drink now till 2016. Dry,
e Resident Spike's Red Rye Ale ---
is comes with a good story from the big
Independent Breweries boutique range of
Boundary Road beers. e resident brewer
is Spike Buckowski from Terrapin Beer Co,
Athens, Georgia, USA. Why? "To increase
the amount of brewing genius in our small
beer-loving nation by collaborating with
international brewing wizards, then kicking
them out when their visas arrive." Spike says,
"Red Rhye Ale is a smooth red ale infused
with Nelson hops and good old fashioned rye
giving it nutty and spicy notes. Very popular
Stateside is right up there with baseball and
Tom Seliek's moustache." 330ml 6%, $4.
¬White wine choice
Wither Hills Chardonnay 2011 --- Smooth
yummy Marlborough wine with aromas and
avours of grapefruit and stonefruit. ey are
balanced in a full bodied mouthful, with hints of
vanilla, coconut and buttery tastes. Drink now till
2015. Dry, $18-25.
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