Recipe

RICHARD BRIGGS PHOTOGRAPHY

Cloudy Bay clams

Featuring Cloudy Bay ‘Diamond Shell’ clams, orzo, Peter’s Chorizo and cherry tomato, this delicious seafood dish is sure to delight.

Ingredients:

2 kg Cloudy Bay Clams ‘Diamond Shell’ 2 x Chorizo from ‘The Swiss Butcher’

200 gm Orzo Pasta 1 x large handful Fresh Parsley, chopped 1 x punnet Cherry Tomatoes 2 x cloves garlic, chopped Local Olive Oil

Flaky Salt Zest of 1 lemon

0.5 Teaspoon Chilli Flakes 2 x Sprigs of Fresh Thyme 1 x Good Splash of White Wine Method:

Bring pot of water to the boil, add a good amount of salt, so it tastes like sea water. Once boiling, add the pasta and cook until al dente (9-10 minutes). Drain the water set aside. Chop the chorizo in small chunks and fry on a medium heat until crispy and some of the oil has come out. Pick out the chorizo and add the oil to the cooked pasta in a bowl, so the pasta will be coated in the oil and add the lemon zest. Roast the cherry tomatoes in an oven with a little oil, salt and pepper until just soft. Put a large pot on the stove, put on full heat. Once hot, add the olive oil with the thyme, chilli flakes and garlic. After 10 seconds, add the clams and white wine. Put a lid on the pot and let steam until the clams are just open. Now assemble the plate. Put two tablespoons of orzo in the middle. Put clams on top and drizzle a bit of the stock over the orzo. Scatter the chorizo over the clams. Put a couple of cherry tomatoes on top. Sprinkle some chopped parsley over the dish and a little flaky salt. Enjoy!

Spend winter days at Rock Ferry Wines

ROCK FERRY WINES

130 Hammerichs Road, Blenheim P: 03 579 6421 E: cellardoor@rockferry.co.nz

This special wine company takes its name from a site of historic beauty, Marlborough’s Wairau River where original settlers crossed. In 2005 this remarkable place was the inspiration Tom Hutchison and Fiona Harvey needed when it came to naming their emerging wine label.

Converting their vineyards to organic certified in 2006, the first wines, a Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling, and a Blanc de Blancs all came from the same special vintage. This first remarkable vintage needed the talents of an exceptional wine marker and Tom and Fiona welcomed Winemaker Allan McWilliams on board.

“Our wines are all sourced from company-owned vineyards in Marlborough and Central Otago which are certified organic” says Allan. Rock Ferry Cellar Door Winter hours open Wednesday to Sunday 11am to 4:00pm Visit them for organic wine tastings, delicious food platters, and daily soups with friendly, passionate staff. Closed public holidays.

The friendly team at Rock Ferry Wines.

To maintain complete control over quality Rock Ferry Wines developed their own winery in 2009 where Allan and his team, including Winemaker Jordan Hogg, continue to ply their craft. In early 2020 the close-knit team made the move to their brand-new Rock Ferry Cellar Door on The Corners Vineyard. The bigger, comfortable space easily accommodates larger groups and boasts a large deck on which people can relax and soak up the Marlborough sun. In winter, wine tasting and sharing platters make Rock Ferry the perfect place to catch up with friends and family.

Join us under the stars to celebrate the Winter Solstice at Rock Ferry Wines

Saturday 19th June Doors open at 4pm Drinks by Rock Ferry wines Food by the Boom! Chef Fran Nolan

Live music by Double Shot Tickets $15 pp, including a glass of Rock Ferry Wine Purchase at Rock Ferry Cellar Door or trybooking.co.nz For more info email marketing@ rockferry.co.nz or call 03 579 6421 T&C’s apply

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