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VINTAGE roundup

Wine columnist and connoisseur DENNIS KNILL gives his views on Church Road’s new range of Gwen wines.

Although our wine culture is relatively young, Hawkes Bay with more than 100 vineyards is the oldest wine region in the country and second only to Marlborough. With hot summers and crisp autumn days and an unbeatable environment for grapes to thrive grape wise there is nothing that cannot be grown here.

Founded in 1897, Church Road is one of our oldest wineries and the first in New Zealand to craft high quality Bordeaux reds. Previously owned by Tom McDonald who brazed a trail in the 1950’s proving the regions suitability for growing red varietals, (most notably the countries first cabernet sauvignon in 1949), today Church Road is at the forefront of Hawkes Bay’s traditional winemaking techniques. It produces some of our most highly acclaimed award-winning wines.

Among the several label tiers from the wineries stable is the new Gwen series named in the honour of Tom’s wife Florence Gwendolyn Brown. Chris Scott, chief winemaker using his expertise and passion has overseen the introduction of many new varietals, collecting some major trophies along the way.

1. ’20 Gwen chardonnay RRP $25 dry and moderate driven by a lighter body and style accentuated with a delightful fusion of acidity and a wave of fl oral fruit that will not disappoint ’20 Gwen pinot gris RRP $25 medium to full bodied with a low but crisp acidity and inviting aromas and a bouquet of spice loaded with fruity fl avours makes for great balance and appeal

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3. ’20 Gwen rose RRP $25 an appealing full bodied and concentrated example crafted with a crisp dry fi nish that displays lots of fl oral and fruit intensity with plenty of fl avour on the palate

HARISSA SPIKED YOGHURT FETA DIP

with roasted vegetables

Brightly coloured and fl avourful, this yoghurt feta dip (courtesy of Clevedon Buffalo Co) packs a punch of harissa. It's delicious with roasted vegetables, with pita chips, or slathered in a sandwich.

Serves 4-6 as a side dish

prep time 15 minutes | cook time 30 minutes

INGREDIENTS

• 800g root vegetables, such as carrots, beetroot, or kumara • 2 tablespoons olive oil • A few sprigs thyme leaves • 2 teaspoons cumin seeds • 150g Clevedon Buffalo Co

Natural yoghurt • 150g Clevedon Buffalo Co

Buffalo feta • 1 roasted and peeled red capsicum • Grated zest of a lemon • 2 cloves of garlic, peeled • 1-2 tablespoons harissa depending on spice preference • 2-3 tablespoons dukkah • A small handful fresh coriander

Preheat the oven to 200°C and line a baking tray with baking paper. If necessary, cut the vegetables in half or into wedges. Toss with the olive oil, thyme and the cumin seeds. Season with salt and pepper. Roast for 30 minutes or until the vegetables are tender.

Put the yoghurt, feta, capsicum, lemon zest, garlic and harissa into a food processor and blend until smooth. Add seasoning to taste.

Spoon some of the dip on a serving platter, top with the roasted vegetables and scatter over the dukkah and coriander serving the remaining dip alongside.

Taste

From tempting tipples to tasty treats, life can be ‘fare’ enough, thanks to these new (and recent) additions to shelves. additions to shelves.

DOUGH SO DEAR!

During lockdowns or while in isolation, many of us discovered just how good home baked bread, brownies and other treats can be. However, those new to the craft can experience a few fl ops before they (and their efforts) rise to the occasion. That’s where Flour & Dough comes in with perfectly balanced, premixed ingredients and sure-fi re instructions. Saving time and helping ensure top results, these mixes are helping ensure top results, these mixes are available online at www.fl ouranddough.co.nz.

HOPPING GOOD DROP!

Where in the world is Alice? Well, she may be living it up in Wonderland, but her creator is more at home in Pokeno. In the meantime, those keen to pick up a pack of tea (which packs a punch!) will fi nd Alice Hard Brewed Tea at the Clevedon Farmers’ Market. Available in coconut and peach, these beverages come in 330ml bottles (5% ABV), with mixed four-packs also on offer. DRY TIMES BAR SIDE

Offering more than just a touch of sophistication — or class for one’s glass — Peel & Tonic dehydrated fruit is now on the menu in New Zealand. Whether employed as garnishes for cocktails or sweet additions to cheese boards, these natural, nutritional morsels can also be enjoyed as snacks or in baking. Featuring oranges, lemons and limes, as well as strawberry, pear, apple and pineapple, Peel & Tonic’s range is available via www.cookandnelson.com or Farro Fresh stores. RRP $13.99-$44.99, 25-100gm packs.

LET THE GOOD TIMES ROAR…

Tiger is taking another bite out of the beer market. Despite being a regular strength brew, Tiger Crystal Ultra Low Carb is 70 per cent lower in carbohydrates than the Tiger Original variety. Filtered at sub-zero temperatures — a process intended to ‘enhance its smooth drinkability’ — Tiger’s latest addition is available from liquor stores and supermarkets (RRP $24.99 per 12 pack) as well as bars nationwide.

Keep calm and curry on

As temperatures dip, it’s time to dish out a heartwarming and healthy Kumara and Chickpea Curry. The recipe of this hearty curry comes from @5adaynz.

KUMARA AND CHICKPEA CURRY

Serves: 4 | Preparation: 5 minutes | Cooking: 20 minutes

Check out their website www.5aday.co.nz for more winter treat ideas.

INGREDIENTS METHOD

• 2 large or 4 small kumara, cut into 1.5cm cubes • 1 onion, diced • 2 tsp grated ginger • 2 garlic cloves, crushed or fi nely diced • 1 tbsp coconut or neutral oil • 2 tbsp red curry paste • 1 can (400ml) coconut milk • 1/2 cup water or vegetable stock • 1 can (400g) chopped tomatoes • 1 can (400g) chickpeas, rinsed and drained

Garnish (optional)

• Handful of fresh coriander • 1/2 cup toasted peanuts (optional) In a large non-stick wok or heavyset pan, heat oil over medium heat.

Add onion and fry until softened.

Add kumara, ginger, garlic and curry paste and fry until coated, about 1 minute.

Add coconut milk, water or vegetable stock, and canned tomatoes and simmer covered for 10 minutes.

Add drained chickpeas, stir through and simmer for another 5 minutes, until fragrant and the kumara is cooked through.

Serve with rice or with hot naan bread (or both). Garnish and relish the aromatic flavours!