PHIL PARKER: WHOSE WINE IS IT ANYWAY?
Martinborough revisited Around 20 years ago, word started spreading about some excellent wines north of Wellington, just over the winding, windy Rimutuka Ranges. DSIR scientists had discovered a climate and soil type similar to the classic French region of Burgundy that was suitable for growing pinot noir and a few other grape varieties. And now the Wairarapa, and Martinborough in particular is one of our top boutique regions, producing not only internationally acclaimed pinot noir but also sauvignon blanc, riesling, pinot gris, gewürztraminer and even some big reds like syrah. Famous wineries like Dry River, Ata Rangi, Kusuda, Martinborough Vineyard, Palliser and Te Kairanga all hail from this region. Great food and upmarket boutique accommodation has made this one of our main wine tourism regions for both locals and foreigners. The broad, flat plains bake in summer months, but in winter it becomes a misty, dreamy adventure land of fine wines and excellent food. Whatever the season - it is just right for a weekend away. Seven years ago, I visited for the first time when I was researching my wine region guide - The Mad Keen Wine Buff’s Road Trip (Random House 2008). And just recently I was lucky enough to spend two days there with a group of fellow wine writers. We tasted many wines over the two days and visited a number of wineries. Current Aromatic Releases - my picks: Te Kairanga Estate Riesling 2013, Big Sky Sauvignon Blanc 2013, Hamden Sauvignon Blanc 2013, Poppies Pinot Gris 2013, Dry River Pinot Gris 2013, Dry River Gewürztraminer 2013, Brodie’s Angels Sigh Pinot Rose 2013. Current Chardonnay Releases - my picks: Palliser Estate 2013, Julicher 2013, Nga Waka 2013. Current Pinot Noir Releases - my picks: Te Kairanga Runholder 2013, Poppies 2012, Kusuda 2012, Schubert Marion’s Vineyard 2011, Te Hera Reserve 2011, Cabbage Tree 2009, Dry 2012.
Disclaimer: I was hosted by Wine From Martinborough New Zealand www.winesfrommartinborough.com (PHIL PARKER) F PN
Barrel Samples (i.e. not botled yet but showing huge promise): Ata Rangi, Big Sky, Margrain, Martinborough Vineyard, Te Hera.
Read Phil’s Blog at nzwineblogger.blogspot.co.nz. Phil Parker is a wine writer and operates Fine Wine & Food Tours in Auckland www.insidertouring.co.nz
ONE A PENNY, TWO A PENNY Andrea Wong, publisher of the So D’lish website dedicated to ‘the best of New Zealand food and drink’, has kindly shared her hot cross bun recipe with Ponsonby News readers as Easter approaches. She says, “Why spend $6 for a 6-pack of hot cross buns when you can make a batch of 20 for about $3! Try this easy recipe to make in your breadmaker: I’ve added a bit of chocolate because it is Easter after all.”
Chocolatey hot cross buns
photography: Andrea Wong
Makes 18-20 buns INGREDIENTS For the buns 290 ml room temperature water 1 egg, lightly beaten 2 Tbsp rice bran or canola oil 2 Tbsp sugar 1 tsp salt 525g flour (13% protein content, minimum. I use high grade flour) 3 Tbsp milk powder 2 1/2 tsp breadmakers’ yeast (yeast with bread improver) 1 Tbsp mixed spice 1 Tbsp ground cinnamon At the beep 100g sultanas 100g chocolate, chopped or chips
68 PONSONBY NEWS+ April 2014
For the cross 1/4c flour water For the glaze 1/2c icing sugar 1 tsp all spice 1 tsp cinnamon 3 Tbsp water (approx) DIRECTIONS Put the ingredients for the buns into your breadmaker, in the exact order as stated. Set your breadmaker to its dough setting. My breadmaker beeps 5 mins before it finishes kneading, so I can add some extras. Add the sultanas and chocolate at this stage. Once the dough has finished kneading, turn it out onto a lightly floured board. Cut the dough in half and form a thick sausage with the first half. Cut the dough into approx 2cm slices. I weigh each one and make them between 55-60g each.
Roll the bun quickly in your hands to make them round and place on a greased or lined baking tray. Repeat until done and do the same with the other half of the dough (you should have 18-20 buns). Cover with GladWrap and leave in a warm place until they have doubled in size. Mix the flour with enough water, to form a thick but runny batter. Spoon into a piping bag with a small nozzle and pipe crosses onto the buns. Bake for 15 minutes in an oven heated to 190ºC. Once baked, place on a cooling rack and mix the icing ingredients together in a small bowl and brush over the hot cross buns with a pastry brush. Serve warm or toasted with lots of butter. F PN Happy Easter everyone! SO D’LISH, www.dlish.co.nz
PUBLISHED FIRST FRIDAY EACH MONTH (except January)