Taste

Recipes: Gisborne

Recipes: Gisborne

It's the first to see the light - a place of magic scenery and ancient stories. In this programme we travel east to meet a few lucky people living the good life in Gisborne.  Featuring; Lil's Kumara of Tolaga Bay, the crayfishing publican at Sunset Point Sports Bar Mahia Beach, Fouette Ice Cream a one woman operation on a remote country farm, Opou Country House and Amor-Bendall award winning wines.

Sweet Potato

Lillian Grey grows a traditional variety of kumara which her father grew before her. 
She produces around 3000 kumara each season with only her five children and a few hand tools to call on for help. Lil's kumara is regarded by those who know as the best around; it's a thin skinned variety that requires no peeling before cooking. Lil attributes this to the fine silky soil found in the region. Lil's kumara is available from her farm gate and at selected suppliers in Tolaga Bay.

Contact: 

  • Lil's Kumara
  • Lillian Gray
  • 9 Main Road
  • Hauiti
  • Tolaga Bay
  • Tel: (06) 862 6460

The Mussel Lady

Raewyn Johns is a fast food vendor with a difference. People come from miles around to her parked caravan where she serves an unusual signature fare - creamed mussels and fried bread. The mussels are made from Raewyn's secret recipe and the bread is based on a Maori recipe she once tried. Raewyn's caravan is open for business Wednesday through Friday from 9.30am on the main road in Kaiti

Contact: 

  • Raewyn Johns
  • Tel (06) 867 8983

Bar None

At first the Mahia Beach locals resisted the idea of a pub in their midst but that didn't deter Diana and Arthur Symes from following their dream and opening one anyway and five years ago the Sunset Point Bar and Bistro was born. Today the locals are first in the queue to sample the delicious house specialty - fresh crayfish. Arthur has fished for crays for 46 years and still goes out daily to bring in his pots. Diana is the chef and when it comes to preparing the catch simplicity is the trick, crays are halved and smeared with garlic and butter before grilling - haute cuisine Mahia Beach style.

Contact: 

  • Sunset Point Sports bar & bistro
  • Diana and Arthur Symes
  • Newcastle Street
  • Mahia Beach
  • (80km/ approx 45mins from Gisborne)
  • Tel: 06 837 5071/ 06 837 5134
  • Just Dessert

Di Sherrat started making her gourmet icecream ten years ago for just one customer.  Today her Fouette range includes a whopping 22 flavours and is sold at discerning establishments all around the north island. Di still does everything herself, from production, packaging, marketing and distribution and confesses to working through the night on occasion if an order depends on it. Fouette is all natural with no preservatives or colours and flavours include; gingerbread, lavender and honey and liquorice and prune.

Contact:  

Opou Country House

Opou Country House is a luxury retreat that has been described as a little bit of India in Gisborne. Hosts Robyn Bickford and her partner Manav Garewal returned to Gisborne, Robyn's home town after 27 years in the foreign service. With them came many reminders and memories of all the faraway countries in which they'd lived including those of Manav's homeland India. Along with the rest of the house, the kitchen is infused with flavours of the East although Robyn points out she'll prepare guests whatever food they like.

Contact: 


OPOU GOAT CURRY (ACHAR GOSHT)

This dish can be made with goat, chicken or diced lamb

  • 1 kilo diced goat or lamb   
  • 6 cloves garlic-crushed   
  • 1 teaspoon salt    
  • 2 tablespoons anise seeds (Sonf)  
  • 1 tablespoon mustard seeds   
  • 6 tablespoons grapeseed oil or similar 
  • 1 tablespoon butter    
  • 1 cup tomato puree
  • 750 grams plain yoghurt
  • 2 tablespoons shredded ginger
  • 1 teaspoon chili powder
  • 1 tablespoon methi seeds(fenugreek)
  • 1 teaspoon black pepper 
  • 1 teaspoon tumeric
  • 4 chopped onions

Heat the oil in a wok or frypan, add the onions and fry slowly until soft and brown.  This should take an estimated thirty minutes.  Add the crushed garlic and cook further until the garlic is light brown.

Add all the spices (fenugreek, mustard seeds, fennel, chili powder, tumeric) and stir until aromatic.  Add the goat meat, stir fry for a few minutes until the spices coat the meat.  Add the shredded ginger and the tomato puree and stir further until the tomato is absorbed.

Take the wok off the heat.  Dilute yoghurt with 1 cup of water and beat until smooth.  Add this slowly to the meat, stirring while adding.  Bring back to the heat and keep stirring until the yoghurt is absorbed into the liquid. 

Reduce heat and cover the meat. Cook very slowly for one hour then try the meat.  It may need another 30 minutes. Serve sprinkled with green coriander leaves

Award Winning Wine

Like many kiwi projects Amor Bendall wines started in a back yard shed.  Food technologist Noel Amor simply announced one day to partner Alison Bendall that he thought he might turn his hand to making wine -making - a week later the winery was operational, this was in 1998.  Since then Amor Bendall wines have collected more that 80 medals and media awards including two national trophies for their Sauvignon Blanc.  Noel and Alison's successful approach to winemaking is unique in that they don't own a vineyard themselves but rely instead on local growers for grapes which gives them flexibility in choosing the best available.  The cellar door is open daily from 8.00am until 6.00pm and wines can be purchased on line at www.amor-bendall.co.nz .

Contact: 

For more information about Gisborne wines and The International Chardonnay Challenge:

Contact:  

  • Prue Younger
  • Director of the International Chardonnay Challenge and Promotions and
  • Marketing Manager for Gisborne Winegrowers Society
  • Tel: 06 8689123
  • Mob: 0272 765 484


PETA'S CRAB AND ASPARAGUS SOUP

Serves 4 to 6

  • 1 litre (4 cups) chicken stock (home made if possible but Essential Cuisine Stock if not) 
  • 1/2 tsp sugar
  • 2 tbsp nuoc mam (Vietnamese fish sauce)
  • 250g (2 cups) fresh asparagus spears, trimmed and cut into 3cm (1 inch) sections
  • 1 tbsp vegetable oil
  • 6 shallots (about 100g) finely chopped
  • 2 cloves of garlic, finely minced
  • Freshly ground black pepper and sea salt to taste
  • 150g (1 cup) fresh (or canned) crab meat
  • 2 tbsp cornflour mixed with 2 tbsp cold water
  • 1 lightly beaten egg
  • Finely chopped spring onion and coriander for garnish

Method
Bring the chicken stock, sugar and fish sauce to the boil, throw in the asparagus and simmer gently until asparagus is cooked through. In a pan gently saute the shallots and garlic in the oil for about 5 minutes.Add shallots, garlic, pepper, salt and crab meat to the soup and simmer for a few minutes. Add the cornflour and simmer for a few minutes until the soup has thickened a little then slowly pour in the beaten egg and stir. Beautiful threads will form.

To Serve
Divide the soup into 4 or 6 bowls and garnish with spring onions and coriander.

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