40 LISTENER SEPTEMBER 14 2019
THIS LIFE
1 tbsp olive oil
3 small shallots, finely chopped
2 small red capsicums, finely sliced
750ml vegetable stock
black pepper
2 cups sliced kale or spinach
1 lemon, juice and zest
200g hot-smoked salmon (Regal Double Mānuka
smoked)
salt to taste
2 tbsp toasted pine nuts
2 tbsp chopped parsley or corianderPreheat the oven to 170°C.
Wash and soak the rice in cold water.
Heat the oil in a heavy, ovenproof casserole
pan until medium-hot. Stir the shallots and cap-
sicum slices into the hot oil, then cook gently
until the shallots are golden – about 10 minutes.
Drain the rice well, add to the pan and sauté
for 1 minute, stirring continuously. Stir in the
stock, then season with pepper. Bring to the
boil. Cover, then place the dish in the oven.
Cook for about 30 minutes, then stir in the kale
or spinach and lemon juice and zest. Replace
the lid and return to the oven. Cook for about
15 minutes or until the rice is tender and most
of the liquid absorbed. Check occasionally,
adding water if necessary. Once the dish is out
of the oven, let it stand for 5 minutes. To serve,
break the salmon into large chunks and stir
through the rice. Taste, then add salt and more
pepper as necessary. Garnish with a scattering of
pine nuts and herbs.
Serves 4-6.
Wine match: riesling. lby Michael Cooper
WINE
W
hen Chris Yorke joined
New Zealand Winegrowers
as global marketing direc-
tor in 2004, the industry’s
exports were valued at $300 million.
Today, exports are generating more
than $1.7 billion, and Yorke is off
to a new job – chief executive of the
Austrian Wine Marketing Board.
Born in the UK, Yorke studied busi-
ness and German for his BSc. Before
joining New Zealand Winegrowers,
he was marketing director for Ameri-
can Express NZ. In his Vienna-based
job, which he takes up on January 1,
he’ll be overseeing the marketing of
an industry that, although slightly
smaller than New Zealand’s, has six
times as many producers.Has it been hard to create a national
marketing strategy, supported by all
wineries?
You’ll never create anything that
offends no one, so you design a
programme with sections for different
groups. Our education programme,
for instance, involves the presenta-
tion of masterclasses around the
world. Visits are crucial, too – bring-
ing influential figures to New
Zealand, then organising them to
front tastings after they return home.What are your most satisfying
achievements?
One was helping to get Sauvignon
2016, an international celebration ofsauvignon blanc, off the ground in
Marlborough, and attracting global
influencers to that. Pinot Noir 2021,
to be staged in Christchurch, should
also have an enduring impact. But,
only about 250 of our 700 members
are actively involved in export, so we
are also working hard to encourage
inbound tourists to visit cellar doors.Some argue that a big decline in the
average export price achieved by New
Zealand wine over the past decade
means growth does not equal success.
Prices have come down, because
the volumes have exploded. If you
compare us with the rest of the world,
the two countries that achieve the
highest average prices for their wines
are France and New Zealand.Should New Zealand keep trying to make
more and more wine?
In Marlborough, where there are
limited areas of suitable, unplanted
land, interest is growing in raising the
value, not the volume, of exports. For
existing vineyards, that might mean
changes – in the varieties planted
and the way the vines are managed- to enable them to produce better,
higher-priced wines. l
Tak ing NZ
to the world
Leading marketing
man Chris Yorke
talks about the
wine industry’s
rosy future.
He’s done it
again. Nigel Slater,
one of the UK’s
most admired
food writers,
has produced a
stunning little book
of simple recipes
that, once he’s
finished work for the
day, are his “casual
yet spirited meals with which I sustain myself
and whoever is around”. Greenfeast: Spring,
Summer (Fourth Estate, $49.99) is packed
with seasonal vegetable recipes, including
courgettes, dill and chickpeas; greens
and coconut curry; halloumi, mint and
aubergine; and beetroot, carrots and sugar
snaps. They’re sure to sustain any caring
cook through the next few months. Warmly
recommended.Slater’s seasonal greenfeast
Muddy Water Waipara Pinot Noir
2017
From mature vines, this organically
certified red has strong personality.
Matured in French oak barriques, it is
highly perfumed, with good density
of youthful, ripe cherry, plum and
spice flavours, and nutty, savoury
notes adding complexity. $40WINE OF THE WEEK
Chris Yorke