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Here at Golddiggers Tairua, we are
fortunate to stock a range of the wines
recommended in Cuisine Magazine
on our stand each month. Each issue
features a particular wine varietal, and
tastings conducted by the “boffins” are
star rated with top performers being
awarded a coveted gold 5 star label.
September concentrates on top NZ Merlot and
NZ Cabernet blends. Not surprisingly, top wines
in both categories are from the Gimblett Gravels
region in Hawkes Bay where climate and soil
types suit the ripening of these thicker skinned
red grape varieties.
We feature Sacred Hills 2010 “Brokenstone” as
our top 5 star Merlot winner which, while blended
with 13% Syrah, offers concentrated berry-
fruit aromas with a thread of choc-mint. A well
balanced, medium bodied wine, it is well matched
to roasted lamb rack, herbed and grilled chicken,
braised and roasted pork belly or meats flavoured
with Moroccan seasonings.
Other merlots that feature on the “Cuisine” stand
this month are from renowned wineries – Esk
Valley, Trinity Hills, Craggy Range, Elephant Hill
and Marlborough’s Spy Valley.
Two 5-star beauties are in the NZ Cabernet mix
– Church Road’s Reserve Hawkes Bay Cabernet
Merlot 2009 and Villa Maria’s Reserve Hawkes
Bay Cabernet Sauvignon Merlot 2010.
With a little bit of age on Church Road’s Cab
Merlot, this muscular wine is inky with a lovely
nose of dark fruits and rose petals. Rich and
full and supported by fine ripe tannins – just the
thing to serve with braised lamb shanks and a
red wine jus.
Villa Maria’s Cab Sav Merlot was produced during
the wet 2010 growing season which proved
difficult for fruit ripening. However winemakers
were still able to produce a savoury wine full of
black fruit flavours and spice with grippy tannins
that underpin its powerful aura. If a lush tomato
based
Osso Buco
is your cup of tea, then this
wine will suitably match and impress.
Mills Reef “Elspeth” Cabernet Sauvignon 2010
is the last Cabernet featured on our stand. Rated
4½ stars – this wine is medium bodied with a
meaty and earthy savouriness along with fragrant
berries and coffee like oak notes. Would be a
great accompaniment to a juicy, pink roasted
lamb rack.
While hints of spring are definitely in the air, there
is still plenty of time to enjoy a hearty red with a
tasty red meat casserole before the new season’s
Savs and Pinot Gris’ start to dominate the scene. I
am sure these will feature in upcoming editions of
Cuisine–drop by and see!
Tairua Wine Club:
If tasting wine with matched food pairings in a
convivial environment appeals, then hop into Golddiggers and give
Gary your contact details for the wine club database. They have over
80 members and have been meeting monthly at Gauguin’s Shells to
enjoy a featured winery. You don’t have to be a wine buff to enjoy
these nights but it‘s a great way to increase your knowledge and
learn about food and wine matching.
Cold Beer // Wine // Spirits
RTDs //Non-Alcoholic
Gary Barker,
Manager of
Golddiggers in Tairua, shares
Cuisine Magazine’s Spring
recommendations.
I like to cook with wine, sometimes I even add it to the food. - W.C. Fields
1 portion (374.7g per portion)
4 x 14g each (56g) 50mm
paua, Purely Paua
15 grams - Garlic,
whole peeled
25 grams - Butter,
salted, Anchor
10 grams - Parsley, italian
75 grams Llnguini pasta,
Pasta Madero
1 x 52.7g portion of
Preserved Lemon Recipe
150 ml - Cream, fresh
Soften butter and chop garlic and parsley and mix Into a
garlic butter. Top paua with a half teaspoon of the butter
and roast paua in shell at 180c for approx 10-12 minutes.
While paua is in oven, roughly chop preseved lemon and in
a small pot, cook, colourlng the lemon. Cut preseved lemon
into slices and char grill or bbq until golden brown. Add the
cream to the coloured preserved lemon and reduce cream
with salt and pepper. When the cream is half reduced add the
cooked linguini and continue cooking until sauce consistency
is achieved. Roll linguini on a roasting fork and place in centre
of plate spooning some sauce on. Place roasted paua around
linguini evenly. Add some of the excess garlic butter from
the cooking tray drizzllng around plate, arrange char-grilled
lemon on top and serve.
Hot Water Beach Baby Paua
In the spirit of our Paua theme, Chef Rhys agreed to
share the recipe for this popular Puka Park starter.
Plan now for your holiday celebrations, family dinners
or company parties. Whether 10 or 110, Chef Rhys and
team will help make it a success. Book for dinner or
the Chocolate Degustation evening, and stay tuned for
updates on the jubilee. Be sure to tell them you saw them
in PakuViews.
Besides vacations, retreats, day trips, and dining, Puka
Park Resort provides the perfect setting for a conference,
corporate retreat, product launch or an intimate wedding.
07 864 8088.
The Lodge’s “Roof Shout” for those who helped bring the Hoehn’s
dream to fruition 25 years ago. The lodge continued to provide
jobs to a staff of over 50 for years to come as the largest
employer in the community. Many still live in the area.
Puka Park’s General Manager Tim Brown and Executive Chef Rhys Thorton