Recipes: Trailblazers
The New Zealand food industry has come a long way in the last ten years. Many products that were once considered niche have really come of age and are now firmly entrenched in our culinary consciousness. In this programme we meet visionary kiwis who have paved the way in the country's wine and food industries. Featuring the pioneers of olive oil The Village Press, Waiheke Island producer Margaret Edwards, Allpress Coffee, trail blazing chef Peter Thornley and Rippon Vineyard in Wanaka.
Matiatia Grove
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Oneroa
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Waiheke Island
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Tel: (09) 357 6646
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Email: matiatiagrove@actrix.co.nz
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Contact: Margaret Edwards
Since commercial production of olive oil in New Zealand began in the 1980's the industry has gone from strength to strength and it's not just locals who rate the local product, internationally New Zealand oil is being ranked alongside the best. Margaret Edwards is at the forefront of the local industry; she's attended training seminars worldwide, is a senior judge at the New Zealand Olive Oil awards and last year judged at the prestigious LA County Fair competition. Margaret also produces her own award winning oil at her Matiatia Grove Estate on Waiheke Island. Matiatia oil is available at selected Auckland outlets and by mail order from Margaret. For more information about the local industry and the New Zealand Olive Oil awards, visit www.olivesnz.org
The Village Press
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Sileni Estates
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2016 Maraekakaho Road
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RD1 Hastings
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Tel: 06 879 8768
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Fax: 06 879 7187
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Contacts: Maureen and Wayne Startup
Maureen and Wayner Startup founders of the The Village Press in
Hawkes Bay are setting the pace for production and marketing of
olive oil in New Zealand. They are our largest producer
bottling 35,000 litres of oil last year and The Village Press oil
is on the shelves in lucrative overseas markets such as The U.K and
The States. Maureen and Wayne specialise in single variety
oils rather than blends. There are five in their range
including; Manzanillo, Barnea, Frantoio Picual and
Leccino. The Village Press oils are available at retailers
nationwide or you can order on line at
www.thevillagepress.co.nz
Allpress Coffee
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Browns Mill Building
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Adelaide Street
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Freemans Bay
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PO Box 90069
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Auckland Mail Centre
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Tel: (09) 307 5555
In 1986 the love of traditional Italian espresso prompted Mike Allpress to leave his career as a chef and establish one of New Zealand's first specialist espresso companies. Today Allpress coffee is available at cafes throughout New Zealand as well as at Caffeteria the stylish new Allpress café located in The Browns Mill Building. Mike recognises that roasting and preparation are as important to the flavour of the coffee as the beans. With this in mind Allpress became agents for La Marzocco espresso machines which are regarded internationally as the leading brand. They've also developed a barista training programme and guide outlining the techniques required to produce the perfect cup. For more information about training and La Marzocco machines, go to www.allpress.co.nz.
Trail Blazing Chef
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Peter Thornley
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'Soulbar'- Viaduct Harbour
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Auckland
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Tel: (09) 356 7249
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Fax (09) 356 7265
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Email: enquiries@soulsearch.co.nz
Peter
Thornley's career has taken him into leading kitchens around the
globe and he's won numerous awards for his innovation and culinary
excellence. His most prestigious came in 1987 when he competed
against 1200 European chefs in the Mandarin Napoleon Culinary Grand
Prix, and won. The accolades didn't stop there, Peter was named
Singapore Chef of the Year four years running and more recently Te
Papa's restaurant Icon, under Peter's guidance was named in New
York as the best museum restaurant in the world. Peter has
been at the helm at Soul in Auckland's Viaduct harbour for just
over a year now and continues to receive critical
acclaim. Soul is open for lunch and dinner 7 days and brunch
is served on weekends and public holidays.
Seared deep sea scallops, toasted wheat and cranberry muesli with lime and coconut froth
Ingredients
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420gms Scallops roes removed
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1 cup elby (durum wheat from France)
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1/2 cup cranberries dried soaked
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1 cup coconut cream
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1/4 tsp green curry paste
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2 limes juiced
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1 kaffer lime leaf cut into julienne
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25gms ginger cut into julienne
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2 tbsp peanut oil
Method
Cook the elby in 4 cups boiling salted water for approximately 10 minutes until tender. Drain and spread on a tray and allow to cool. To make the coconut lime froth, in a saucepan place the coconut cream, curry paste, lime leaf and ginger, bring to a simmer for 3 to 4 minutes and add the limejuice. Pour the sauce through a fine sieve to remove any debris. Keep the sauce warm and do not allow to boil.
To Serve.
In a large
non stick fry pan heat the peanut oil till hot, add the elby and
toast till a
light golden colour, 4 minutes (take care the elby pops like
popcorn) add the cranberries and toss together, season with sea
salt and freshly milled white pepper.
Season the scallops with freshly milled white pepper and sea salt,
heat a non-stick
fry pan and sear the scallops on each side for 30
seconds. Spoon the toasted muesli into the middle of the plate
and arrange the scallops on the muesli. Froth the sauce using
a whiz stick till large bubbles appear and spoon over the scallops.
Drizzle with a little curry oil and 3 to 4 strips each of lime leaf
and ginger.
Fillet of hereford prime beef, fine carrot tart, and wild
mushroom etuvee
Ingredients
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6 x 180gm Hereford prime beef fillets
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4 tbsp grapeseed oil
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Etuvee wild mushrooms
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100gm cepes
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50gm chanterelle
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50gms trumpet de la moet
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3tbsp unsalted butter
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1 bay leaf
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2 sprigs thyme
Method
Season the beef fillet with freshly milled pepper and sea
salt. Place the beef fillet on an oven rack and sear in the
oven at 300 degrees for 3 minutes, remove beef from the oven and
cool the oven to 83 degrees. Then return beef to the oven and
cook for a further 30 minutes,
Sauté mushrooms with butter and thyme until golden.
To
Serve
Spoon the mushrooms into the middle of the plate and set the fillet
on top. Drizzle around a little sauce or extra virgin olive
oil.
Rippon Vineyard
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Mt Aspiring Road
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PO Box 175
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Lake Wanaka
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Tel: (03) 443 8084 Fax: (03) 443 8034
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Email: info.mills@rippon.co.nz
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Contact: Lois Mills
Lois and Rolfe Mills were the first to plant grapes in Central Otago back in 1974. Since then Rippon Vineyard has set the pace for growers of Central Otago wine claiming many other firsts including first gold medal for a Central Otago wine with their 1991 Pinot Noir. Today 40% of production is dedicated to Pinot Noir with Sauvignon Blanc, Gerwurtztraminer, Riesling, and Chardonnay making up the balance. Rippon Vineyard is open daily for castings from December to April. The cellar door is closed May and June and from July through to November is open 1.30 to 4.30. Online purchases are available at www.rippon.co.nz.
Peta cooks: Rabbit casserole with leeks and wild
thyme
Ingredients
(Serves 6)
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1 rabbit cut into 6 joints
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Sea salt and freshly ground black pepper
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Extra virgin olive oil
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150gms thickly sliced bacon, diced
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2 leeks
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Half cup of Pinot Noir, half cup of Verjus
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6 good springs of wild thyme
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1 bay leaf
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1 whole head of garlic halved crossways
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1 cup chicken stock
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1 tbsp apple syrup or honey
Method
Preheat oven to 180 degrees. Cut most of the green leaves off the leeks and cut a deep cross at the green end. Wash thoroughly and cut into four chunks. Sprinkle the rabbit pieces with pepper and salt and fry in a little olive oil till golden on both sides. Transfer to a casserole dish. Add a little more oil to the pan and fry the bacon and leeks until golden and transfer them to the casserole. Deglaze the pan with the wine and add this to the casserole along with all the other ingredients. Cook uncovered in the oven for an hour, turning occasionally. Remove rabbit and leeks to a serving platter and keep warm. Pour the sauce into a clean saucepan and reduce by boiling to 2/3 its volume.
To Serve
Pour sauce over the rabbit and garnish with sprigs of thyme.
