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Episode Eleven (00)

You may have noticed Alison Mau sitting amongst some beautiful antiques. She is at the home of Richard Matthews Antiques, his store is at 411 Remuera Road.

We meet based lighting designer, Petr Cvejn. He gives us the do's and don'ts of task lighting, mood lighting, etc. He is in the home of Denise Dryland of Denise Dryland Interiors who gives you ideas on how to simplify and beautify often at almost no cost.

Petr Cvejn
PO Box 90 322, AMSC, Auckland
Tel: 09-376-5211

Denise Dryland Interiors
Tel: 09-445-9828

Catch a ferry across Auckland's harbour to Waiheke Island, and you could be forgiven for thinking you are in the heart of Europe when you reach this romantic weekend hideaway, Glenora Estate. Most of the building materials have been imported from Europe, and it even has a little cottage you can hire if you don't want to stay in a room in the main house.

Glenora Estate
Tel: 09-372-5082
Prices are from $300 per couple per night, or you can hire the separate cottage - "The Brittany Barn" at $400 per couple per night.

Pete Cronshaw meets Eric Boullard - French ski instructor and, in this case, "Funyak" king. He shows Pete the ropes of going on a funyak, which is like a blow up kayak, along the Dart River out of Queenstown. A one day funyak trip like Pete did is $179 per person, of $98 for children. There are family packages available.

Auckland Wilderness Kayaks
Tel: 03-442-7374
Fax : 03-442-6536


Ray McVinnie cooks Moorish lamb followed with Chocolate and Cinnamon Semi-freddo with Chocolate Syrup.

Moorish lamb

2 Tablespoon olive oil
1 kg boned fillet of lamb, (not the thin true fillet but the lower part of the leg), fat trimmed off
2 onions, diced
4 cloves garlic, chopped
1 small carrot, diced
1 cinnamon stick
1/2 teaspoon ground cumin
zest of 1 orange
1/4 teaspoon salt
1/2 cup raisins soaked for 20 minutes in 4 T medium sherry
1/2 cup coarsely chopped, blanched almonds
1 1/2 cup beef stock
grind of black pepper

Preheat the oven to 200ýC
Heat the oil in a deep ovenproof pan and brown the lamb all over. Remove from the pan and set aside.
Turn the heat to moderate and add the onions, garlic, carrot, cinnamon, cumin and orange zest.
Sauté, without browning, until the onion is soft.
Add the raisins in sherry and almonds and mix well.
Add the stock and bring to the boil.
Put the lamb on top and place in the oven for 1 hour.
Remove from the oven, take lamb from pan and skim fat off pan.
Slice the lamb and serve with the raisin mix on top of the lamb, with rice or couscous and a green salad.

Serves 4.

Chocolate and Cinnamon Semi-freddo with Chocolate Syrup

3 organic eggs separated
1/4 cup caster sugar
1 teaspoon ground cinnamon
1 cup cream, whipped
100g grated dark chocolate
100g finely chopped dark chocolate

Beat the egg yolks, sugar and cinnamon until pale, fluffy and doubled in bulk.
In another bowl beat the egg whites until they hold well-defined peaks.
Fold the whipped cream, egg whites and chocolate into the yolk mixture.
Pour into a deep non-reactive metal tray, cover tightly and freeze solid.
Remove from the freezer 10 minutes before serving to soften and serve with the following Chocolate Syrup.

Chocolate Syrup:
1/2 cup brown sugar
1/2 cup water
3 Tablespoons cocoa
1/2 cup golden syrup

Mix the sugar, water and cocoa together well in a small saucepan so there are no lumps. Add the golden syrup and bring to the boil stirring to dissolve the sugar and golden syrup.
Boil 30 seconds, remove from the heat and cool.

Serves 6.