Drinks editor Yvonne Lorkin suggests drinks matches for these dishes.AND TO DRINK...
PROPS: Chicken with Cinnamon and Lemon Rice: Bowl from Bo Concept
(boconcept.com). Serving spoon from French Country (frenchcountry.co.nz).
Napkin from Alex and Corban (alexandcorban.co.nz). Serving bowls from Ann
O’Sullivan (annosullivanpottery.co.nz). Baked Sweet Potato and Coriander
Falafels: Bowls from The Poi Room (thepoiroom.co.nz). Small dish from Ann
O’Sullivan. Glasses from Tessuti (shop.tessuti.co.nz). Stir-Fried Lamb, Veges and
Mixed Rice: Serving bowl from Ceramic College (ceramiccollege.co.nz). Sauce dish
from Flo and Frankie (floandfrankie.com). Factory Ceramics dish from The Garden
Party (thegardenparty.co.nz). Rigatoni with Quick Pork and White Wine Ragu:
Vase and glasses from Tessuti. Napkin from Alex and Corban. Roasted Clams with
Capsicum and Smoked Paprika: Glasses and vase from Tessuti. Serving spoon
from French Country. Wooden board from Father Rabbit (fatherrabbit.com).
Rump Steak Kebabs with Fresh Pineapple Salsa: Factory Ceramics platter
from The Garden Party. Small dish and bowl from Anne O’Sullivan. Carafe and
glasses from Citta (cittadesign.com). Baked Eggs with Spring Greens: Gold
cutlery from Superette (superette.co.nz). Banana and Chocolate Frangipane
Ta r t : All props from The Props Department (thepropsdepartment.co.nz). All
uncredited props throughout from The Props Department. Ingredients from
Farro Fresh (farrofresh.co.nz).(^1) Chicken with Cinnamon
and Lemon Rice
I love the Tohu Single Vineyard
Marlborough Viognier 2015
($25) with this dish. The lift
of cinnamon and lemon are
delicious with the jasmine and
apricot characters in the wine.
Rich and luscious, yet crispy on
the palate, it’s perfect with this
tender, tangy chicken dish. Buy
from tohuwines.co.nz.
(^2) Baked Sweet Potato and
Coriander Falafels
Three Boys 10th Anniversary
Apricot Ale 330ml ($10.99)
is perfect with this dish.
They’ve created a super-
fresh, beautifully balanced ale
where apricot combines with
caramelised toffee malts to
give richness, complexity and
intense yum. For stockists
in your area, email office@
threeboysbrewery.co.nz.
(^3) Roasted Clams with
Capsicum and Paprika
There is nothing more drool-
inducing than a glass of snappy,
fat, passionfruit and lime-laden
sav to help you soak up this
gorgeous shellfish dish. The
Waipara Hills Marlborough
Sauvignon Blanc 2016 ($18)
hits that spot perfectly. Enjoy
the tang of basil, tomato leaf
and peach with this smoky,
plate-licking recipe. Buy from
waiparahillswines.co.nz.
(^4) Rigatoni with Quick Pork
and White Wine Ragu
Softly, softly is how the super-
floral example of the Gladstone
Vineyard Wairarapa Sauvignon
Blanc 2015 ($27) plays out with
this creamy recipe. Hints of
fresh lawn clippings, basil, sweet
pea and some plucky, preserved
Banana and Chocolate Frangipane Tart^12345678
I use this tart recipe year-round and ring the changes by
topping with whatever fruit is best on the day.
2 sheets pre-rolled butter puff
pastry (24cm x 24cm)
1 egg yolk or milk, for brushing
Filling
50 grams butter, very soft
but not melted
¼ cup caster sugar
1 tablespoon brown sugar
2 teaspoons cocoa
35 grams ground almonds
1 large egg, size 7
8 small or 4 large firm
but ripe bananas
1 tablespoon honey, warmed
raw sugar for sprinkling
To s e r v e
icing sugar, for dusting
ice cream or cream
Preheat the oven to 180°C fan bake.
Place one sheet of pastry on a lined, large flat baking tray.
Cut the second piece in half and gently press two edges together
to make a larger sheet. Cut the other half into 1½cm strips.
Brush the edges of the pastry sheet with egg yolk or milk and lay
the pastry strips to make a raised border, cutting them to fit.
Filling: Stir the butter and both sugars together until smooth.
Beat in the cocoa, almonds and egg.
Spread evenly over the pastry, inside the border. A small
offset spatula is perfect for this. Slice the bananas 1cm thick
and arrange over the top, slightly overlapping. Brush with the
warm honey. Brush the pastry border with egg yolk or milk
then sprinkle the entire tart with a little sugar.
Bake for 30 minutes until puffed and the base of the pastry is
crisp and golden.
Cool a little then dust with icing sugar and serve with cream or
ice cream. Serves 8
lemon layers give it lusciousness,
length and complexity. Buy from
gladstonevineyard.co.nz.
(^5) Stir-Fried Lamb, Veges
and Mixed Rice
Run out and grab a glass of
Akarua Bannockburn Pinot Noir
2016 ($43) pronto, because it’s
perfection with this snazzy stir-
fry. Clove, mace, baked cherry,
anise and buckets of bouncy,
plush acidity and cuddly, furry
tannins make this a “must try
before you die” wine. It’s darned
delicious. Buy from akarua.com.
(^6) Rump Steak Kebabs with
Fresh Pineapple Salsa
Reach for a squealer of Good
George Black Lager 946ml
($15.99) to sip with these
kebabs. A seasonal release
that screams coffee, seasoned
leather, caramelised, malty magic
alongside super-fresh acidity and
fruitiness – it works perfectly
with the citrus salsa. Buy from
finewinedelivery.co.nz.
(^7) Baked Eggs with
Spring Greens
Epic Brewing Chromium Pale
Ale 500ml ($7.49) has intense
caramelised malts, a delicious,
dried lemon rind aroma,
cheek-slapping richness and a
long, nutty finish. It’s perfect with
the creaminess of the eggs and
the aromatic spring greens. Buy
from craftbeeronline.co.nz.
(^8) Banana and Chocolate
Frangipane Tart
The toffee-infused, magically
musky terrificness of the
Ataahua Late Harvest Waipara
Gewurztraminer 2014 ($26) is
indulgently, dangerously good
with this banana-choc beauty.
Buy from ataahuawine.co.nz.
DISH 110