March 24th, 2009
South Island Sojourn Part 1
Raupo’s Vegetable Stack.Blenheim.
I have just returned from 10 days away and what an amazing 10 days they were! Having chosen to see NZ, (on my son’s air dollars) instead of going to the Melbourne Wine and Food Festival, I have to say I don’t feel I was shortchanged. I met so many interesting people in so many fields from artists to winemakers and bed and breakfast hosts that I feel extremely stimulated and have taken on board the sign I saw in an Akaroa general store.” We would like everyone to know we are not participating in the recession!”
Undiscovered parts of Christchurch such as Sol Square were revealed to me and there were so many small acts of kindness bestowed on me that I felt very spoiled. Having visited the Foundation Foods’ Factory whose wonderful stocks and glazes I have used for some time, I was loaded up with product and driven to my next two stops as I was on foot that day. After buying some blue cod for dinner then Morbier cheese at Mercato (a bit like Sabato) I was offered a ride back into town by yet another kind store owner. I did have a Wheelie bag but I appreciated the offer and accepted! Had some exceptionally good homemade crumpets with a finger lickin’ lime and ginger syrup at the Crumpet Club in Durham St. That is one idea worth recipe testing!
Next stop, Governor’s Bay with a pit stop at the Lyttleton Farmers Market to stock up on supplies for a few days of cooking for my sister who is Line Producer on a new TV drama series being filmed on Banks Peninsula.I found a new variety of potato like Agria , fluffy mashing type. Unfortunately I cant remember it but it was a Maori name which I will try and find out soon. The venison rack we bought was expensive but we were feeding the producer so we lashed out! The produce is really good at the Lyttleton Market (there is no supermarket there but an excellent food store called Ground Culinary Centre at 44 London St which stocks a number of things sold at the market plus Rachel Scott bread). In fact Lyttleton seems to be almost all cafes and not much else.
I had some research to do for an article and so headed over to Akaroa .I called in to see Bruce and Carol Hyland at Maison de la Mer, a gorgeous B and B www.maisondelamer.co.nzI was enjoying myself so much I forgot to take any pictures but the website has plenty.Had a glass of wine at a cafe on the water’s edge called Truby’s (as it used to be the Plunket rooms) and did take a photo of that. I had been introduced to the owners of No 83 (another B and B ) by my sister and spent a very happy evening there in their company. They have some splendid sculpture in the garden and a bush fringed property just up the hill from town.
My return to Governor’s Bay was hair raising to say the least as my sister telephoned to ask if I could take some items to the production location in remote Okain’s Bay. Now I’m not that fond of high winding roads, particularly with sheer drops, no matter how good the view is, as I’m usually too scared to notice. Let’s just say this was a mission and a half to get down there. I hugged the centre line (yes, there was one of those, amazingly!) in fact crossed it a few times on the really scary bits and no cars came up the other way, thank heavens. Got a fright when A HUGE truck appeared just as I got to the bottom of the hill!By the time I got to Blenheim I was buzzing so when my hosts Toni and Terry Gillan told me the social calendar for the next few days I was ready to go! Five days of meeting new people, dinner parties and the like kept me humming. I put on a dinner for Toni and Terry. We had whitebait fritters where all I had to do to find whitebait was stroll across the road to the little market and pick some up from a stall . Delia Smith’s tomato-stuffed capsicums were the first course, Duck Breast with cherries, mushroom risotto cakes and beans followed and we finished with nectarines topped with a macaroon mixture and baked served with a passionfruit flavoured mascarpone and creme fraiche combo.
Raupo is one of the new cafes in Blenheim and Toni and I had coffee there after our walks! Jan Bilton and I had lunch there too and the photo above was my selection. It was topped with bacon but could be a good vegetarian option without bacon. I really enjoyed it .
I must mention a wonderful garden I visited with Toni and Terry. They told me we were going to Domaine Georg Michel’s for dinner and it didn’t hit me till we drove up the drive that this was a “garden” to visit. In fact when I spotted the Monet inspired bridge and the river running through the property I realised I had seen it on television many years ago. I hadn’t brought my camera, as one doesn’t normally do so when going for dinner.Needless to say I growled at my hosts (nicely) for not warning me about just where we were going that evening.Do visit the website www.hortensiahouse.com and then the garden when in the area, as it is worth it, particularly if you like hydrangeas.
As I was doing some work on an article about breakfast trends in B and B’s, Toni introduced me to two delightful couples who owned Brookhurst and The Peppertree. Brookhurst is a newish house but has a luxurious feel to it and charming hosts Brian and Helen understand how to spoil their guests. Peppertree is very old ( see below).Werner and Heidi Pluss, originally from Switzerland, live on this 10 acre block with fruit trees, miniature cattle, sheep, olives and grape vines. They use much of the produce in preserves which are served at breakfast and even make their own wine. 
I had missed the cherry season but Blenheim is a lovely place to visit anytime particularly if you love food and wine.My next trip is to see the Autumn colours in Queenstown in April.
Posted by Sue Story // Filed in Gourmet travel, Uncategorized
January 31st, 2009
Dukkah-crusted pumpkin
This idea came from an experience in Adelaide as part of Tasting Australia. Quantities are loose as it can be cooked for 2 or twenty! You will obviously need more egg and Dukkah as well as more oil. One egg will do enough for 4-6 serves.Dip one side of evenly shaped pieces of peeled pumpkin into a beaten egg then Dukkah and place Dukkah- side up on a shallow roasting tray lined with baking paper. Drizzle over about 1/3 cup olive oil and roast till golden brown 180c fan for about 25-30 mins. Save the oil for a dressing mixed with a spoonful of red wine or sherry vinegar. Serve with diced feta (I like Chevre Salade from Puhoi or try their gorgeous fresh goat’s cheese), roasted red peppers and a pile of spinach leaves dressed with the oil /vinegar combo. Season to taste. Also nice as a main course with a piece of roasted chicken on top and blanched beans underneath.
Posted by Sue Story // Filed in Recipes
January 5th, 2009
Mascarpone trifle with real strawberry jelly
This Photo is of an upside down version of the trifle recipe. Lovely for an elegant dinner.
This has sliced Nectarines in it as well.
Serves 6 -8
Strawberry jelly (see separate recipe)
8 or more sponge fingers (Savoiardi Biscuits)
Orange Juice and lemon liqueur for dipping or just use Limoncello for a powerful kick.
(About ¼ cup liqueur and ½ cup orange juice)
2 eggs
½ cup sugar
3 tbsp Limoncello or an orange liqueur
Juice of one lime or one small orange
2 gelatine leaves or 1 tsp gelatine softened in a little water and heated to dissolve
250 g Mascarpone
Garnish of toasted flaked almonds or other nuts
Make the jelly first. (You can make ½ the amount of juice as jelly then use the rest as syrup if you like). Place into a large bowl glass bowl or individual ones and chill to set several hours.
To make mousse topping
Beat eggs and sugar in a bowl then place over a pot of simmering water and beat until warm and thick. Beat until cold.
Soften gelatine leaves in cold water then drain and zap for 20 sec in microwave.
Add to mousse with lime juice and Limoncello. Cool mixture stirring occasionally.
Stir the Mascarpone and gradually add the mousse mix to it.
Assembly
Place the sponge fingers, which should be dipped in the liqueur and orange juice mixture on top of the set jelly and top with mousse. Garnish with fruit, strawberry syrup and flaked toasted almonds when set. Alternatively use cocktail glasses for an individual serve.In the photo I put the jelly on last.
Sometimes I use the Monin Syrups as a garnish
Fresh Strawberry Jelly
This can be made with powdered gelatine but the texture will not be as fine. Do try it with the leaf gelatine at least once. For the quantity of powdered gelatine see below. Cointreau could be left out if children are eating it but it will change the flavour. Serves 4-6
1 kg ripe strawberries, hulled and sliced
Juice of 1 lemon
3 tablespoons Cointreau
55g (1/4 cup) caster sugar
4 gelatine leaves
Place the sliced strawberries in a 2-litre microwave jug and cover with plastic wrap. Microwave for about 10 mins or until the berries have released all their juice. They will look pale and pulpy. Watch for boil-overs. You could cook it on medium power to prevent this but it will take longer. Suspend a jelly bag or muslin cloth over a bowl and tip in the mixture. Either tie it to a laundry tap and leave to drip or place in a sieve over a bowl. When it has finished dripping discard the pulp and measure the liquid. Add the lemon juice, Cointreau and enough water to make 550ml.
Place the leaves of gelatine to soak in a bowl of cold water. While this softens, gently warm the juice in a pot or the microwave, add the sugar and stir to dissolve then lift out and squeeze the gelatine leaves and add to the warm liquid. Don’t let the gelatine boil. Stir well.
Rinse out a jelly mould and pour in the strawberry liquid and chill till set. Individual molds or wine glasses can be used or use it in a trifle.
You will never use a packet jelly again.
Tip. Freeze the juice for use when the season is over or before Christmas then thaw and continue as per recipe. Summer revisited!
Leaf gelatine is available in good delicatessens. If you can’t get it use 2-3 metric teaspoons powdered gelatine softened in a little cold water and gently heated in a cup over hot water or however you normally use it.
Posted by Sue Story // Filed in Recipes
January 4th, 2009
Summer Plum cake
This recipe is adapted from one in Stephanie Alexander’s Cook’s Companion. A real gem of a book, by the way. Thank you to all the Newstalk ZB listeners who emailed me for the recipe.
150g butter, softened
125g sugar (just over ½ cup)
100g plain flour (3/4 cup)
100g self-raising flour
2 eggs
1/3 cup yoghourt and milk mixed or just milk
½ cup chopped almonds or other nuts, lightly toasted preferably
6 or 8 ripe plums depending on size
Topping
60g melted butter
½ cup sugar
1 tsp cinnamon
2 eggs
Preheat oven to 170c fan. Grease and line a 23-24cm tin with baking paper. Tin size is important, as the batter must only come ¼ way up the sides of the tin.
Beat the butter and sugar till light and fluffy then mix in flours. Add eggs and milk to make a soft dropping batter adding a little more milk if necessary.
Spoon into tin and sprinkle with chopped almonds.
Cut the plums in half and remove the stones then place cut-side up on top of almonds
Melt the butter for the topping and add the sugar and cinnamon then allow to cool before beating in eggs.
Spoon onto and around plums. Cook for about an hour or until the cake is firm on top and doesn’t wobble when given a little shake.
When I cook the cake I have the oven on 180c fan for the first 40 minutes then turn it down but 170c would be good for an hour. Ovens vary widely so always check it at the 40-minute stage.
This is best served slightly warm but leftovers can be chilled then reheated in the microwave for about 20 seconds. I serve it with a zabaglione crema which is cooled zabaglione and whipped cream combined but plain cream is fine.
Posted by Sue Story // Filed in Recipes
July 23rd, 2008
American Food and wine highlights
“Chicago, Chicago , that fabulous town”, is a line from a song, I’m sure and I have to agree. I’ve got to know the city pretty well lately as Nick (eldest son) lives there. In June I had the chance to spend 3 days in town checking out the restaurants with a good Kiwi friend.It was agreed we would have one splurge night and chose the Trump restaurant Sixteen as there was an Aussie chef Frank Brunacci heading up the team there.The view from the sixteenth floor is fascinating, looking right into the top of the Wrigley building and on out to the lake.The standouts for me were the appetisers of Scallop, foie gras, sweet potato and spiced pecan plus an extra taste of a main, as an appetiser, of turbot, wild asparagus, butternut squash, pearl onions and crisp potato salad.The dessert of Baba rum, Pina colada icecream , roasted pineapple and tropical fruit gastrique was another delight.
The young sommelier with the perfect name for that sort of job,Kairos Cuillan Des Rosiers, was beautifully discreet when I asked about my favourite Willamette Valley Oregon Pinot Noirs. Guiding me with a gentle “and what sort of price range were you thinking of” I said, not too extreme and so the selection was made at $US81 for the delicious Sineann Pinot Noir 2006, Lachini Vineyard.It was just the sort of Pinot I love with full rich cherry flavours and a lovely savoury overtone.
The other restaurant which impressed was Nacional 27 which we happened on by chance, chatting to someone in a coffee place. I wanted to go to Frontera Grill which was always overbusy and she recommended this place as a good alternative.As it happened the manager knew Lauraine Jacobs so I figured we had struck it lucky.It was Wine Down Wednesday which meant the tasting menu came with wine included for $US44, a bargain indeed when you consider the famous Alinea charges $US 145 for the tasting menu and extra for the wine match. Ok, they are in a different league but this was still great value and excellent food and wine.They even have salsa dancing on a Friday night!
The Green Market at Lincoln Park was worth a visit too (See the Heritage tomatoes above.)Demos and great seasonal produce.
Posted by Sue Story // Filed in Gourmet travel
June 4th, 2008
Gourmet North-East Victoria
What an amazing week I’ve just had.The passion and enthusiasm of everyone involved in the food and wine industry in this area is fabulous.
Some of the highlights were; making gnocchi at Rinaldo’s in the King Valley and sharing the warmth and love of an Italian family;walking in the cool, crisp air before sunrise at Casa Luna Gourmet Retreat in the Myrhee Valley and spotting 6 kangaroos in a meadow nearby;sharing some delicious Muscat (a fortified wine for which the Rutherglen area is famous) with Tom Campbell the winemaker and his daughter.
Then there was the beautiful Asian duck lunch (see above) I shared with the young Brown siblings at All Saints Winery and the generous Damien Adams, in charge of Rutherglen tourism, who showed me around the area and arranged a lovely dinner with two female winemakers.
The colours of the late winter trees around Beechworth and Bright were fading but there was still enough to imagine what the previous month would have been like for Autumn festival.
The whole experience made me realise why Vogue Entertaining just voted this the best wine and food region in Australia!
I would tell you more but need to save it for my article in the Inspire magazine coming out near Christmas.In the meantime if any of you are thinking about a trip to somewhere different with fantastic food and wine, watch out for a tour next year. I would love to go back there very soon.
Posted by Sue Story // Filed in Events
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May 26th, 2008
More to savour
As promised, more on this foodlover’s extravagansa. Actually not just food but wine. One of the sessions was a tasting of 8 Pinot Noir from around the world. Represented were France, Oregon and New Zealand.I have already had a couple of Pinots from Oregon and love them so was pleased to see another here. It’s rare to find them in this part of the world.
Anthony Dias-Blue andMartin Tillard entertained and educated us with a blind tasting which was fascinating. Lining up several same-variety wines is always so enlightening. My favourite was Domaine Serene (sorry Kiwis)from Oregon.
Back to the food sessions I went, very mellow, as some of those wines were too nice to spit and I was catching the ferry home!
Jason Dell from the stunning Blanket Bay Lodge impressed with his Regal Salmon dishes and I loved the silky texture of the Olive oil mousse. He used the Olivenz “Barnea” variety which actually smelt of bananas and we all know how well banana and chocolate go together!
Johnny Schwass from Christchurch was an irreverent “mile a minute” talker who has a passion for sourcing the freshest produce available and actually has a gardener who grows for him. His comment about gardening which impressed with its simplicity was “you put a seed in the ground, water it, shit happens and up comes a plant”.You see what I mean by irreverent and please excuse the language.
My next post will be on the region of North-East Victoria where I am headed to do a gourmet article for the House of Travel’s Inspire magazine.If I can hook up my computer I will send a post from Rutherglen, providing I don’t have too many of the famous Liqueur Muscats that is.
Posted by Sue Story // Filed in Events
May 11th, 2008
Savour NZ 2008
Anyone who knows me well, would understand what fun I would have at a weekend immersed in food and wine classes.
This year Savour NZ was held in Auckland and I went along on the Sunday for a day of food and wine classes.I had been to the previous one in Christchurch and had a great time but thought I was going to be away at the time of the 2008 version.However the fates conspired and I got a chance to indulge for one day at least.
The classes I selected were Govind Armstrong, Johnny Schwass, The Pinot Noir session and Jason Dell.No matter what you select there is always one more you wish you could fit in but I was pleased with my selection.
Govind is an LA based chef who also consults for Air NZ and who popped up on Oprah last week so he will be really famous now! Dreadlocked and personable he cooked three dishes, two of which we got to taste. The dish that impressed me the most was the caulifower which, as my family knows, I don’t even like, and rarely cook, so when I tasted this Cauliflower “Couscous” and loved it I decided I’d better plant some in the garden pretty damn quick!
Govind served this with Sauteed John Dory, grapefruit and chilli oil but I am going to try it as a salad with chicken as well. I also picked up a nice idea of a Potato terrine (Year of the Potato and all that!) with asparagus through the middle. I will have to try that in Chicago next month as asparagus is out of season in NZ.
The Churros (a Spanish sweet piped doughnut ) with Dulce de Leche ice cream and Mexican Chocolate sauce will most certainly get an outing in the winter though I think the recipe which is supposed to serve 4 would almost serve 40! Some testing coming up and will post the recipe then.
More on Savour in the next blog.
Posted by Sue Story // Filed in Events