HOME WINE CELLARS

Cellaring wine at home

Wine enthusiasts dream about having their own cellar and often it is easy enough to turn dreams into reality.

Ahome wine cellar may be as simple as a spare hall cupboard, a section of the pantry or the garage, an upcycle sideboard, or as complex as a complete purpose-built room. Before deciding where to put your cellar, think about temperature. Generally wine likes to be stored at between 10 and 15 degrees Celsius, with humidity between 50 and 80 percent. Direct sunlight is bad for wine, so avoid rooms with lots of windows, although if you do plan to store wine for a long period of time, you’ll need a place with little light, enough humidity to keep corks moist, and cool temperatures. Here are some ideas:

KITCHEN WINE CELLAR

Incorporate a wine fridge or a kitchen wine rack into an existing pantry, or add a new one if there’s space.

CLOSET CELLAR

Convert a spare closet into a wine cellar, with built-in wine racks, soft lighting, and a tasting table. Finish with a wrought iron door.

BUY A WINE CABINET

Wine rack cabinets designed specifi cally for storing wine help save space in a small home or wine cellar.

REINVENT AND REPURPOSE

Old cabinets, dressers and hutches make great stand-alone wine storage. Build shelves, add glass hangers, and a small wine fridge if room.

cuisine Roasted roots soup

Serves 2 adults + 2-3 children Prep time 15 minutes Cook time 1 hour 10 minutes

Recipes and images extracted from YUM! by Nadia Lim, Annabel Inglis and Dieticians Jenny Douglas and Lisa Daniels, Published by Nude Food Inc, RRP: $55.00.

Ingredients

1kg pumpkin, skin on, seeds removed 500g orange kūmara, peeled 3 carrots, peeled 1 large onion, diced 2 cloves garlic, roughly chopped 2 teaspoons mild curry powder 2 teaspoons mild curry powder 400g can coconut milk or cream 400g can coconut milk or cream 500ml homemade (or salt-reduced) 500ml homemade (or salt-reduced) chicken or vegetable stock chicken or vegetable stock

Method

Preheat oven to 200°C and line a tray with baking paper. Cut the pumpkin, kūmara and carrots into 5cm chunks. Toss with a good drizzle of olive oil on prepared tray and roast for about 1 hour, or until very tender. Turn halfway through cooking to ensure even colouring.

Heat a good drizzle of olive oil in a large pot over a medium heat. Add onion and cook gently for about 8 minutes until just starting to colour. Stir often to prevent catching and turn down the heat if cooking too quickly (you want to cook long and slow to bring out the natural sweetness of the onions). Add garlic and curry powder and cook, stirring, for another minute. Scoop the pumpkin fl esh from the cooked pumpkin (discard the skin). Add the vegetables to the pot with coconut milk and stock and bring to a simmer. Cook for a few minutes and remove from the heat. Allow to cool slightly then blitz in a blender or with a stick blender until smooth. For adults and older children season to taste with freshly ground pepper and salt. Serve with toast or bread for dipping.

Photography by Matt Quérée and Isabella Harrex.

Verify your

Food Control plan Recognised national leader in the verification of food control plans and national programmes across the wider food industry sectors in New Zealand. Our personable team are immersed in this process everyday & are here to assist you.

redred

BY LYNDA PAPESCH wine

Sipping a sauvignon takes on a whole new meaning when we’re talking about cabernet sauvignon.

Arguably the most widely planted red grape variety, cabernet sauvignon is many people’s fi rst venture into the world of red wine. Why red? Research suggests that drinking an occasional glass of red wine is good for you. It provides antioxidants, may promote longevity, and can help protect against heart disease and harmful infl ammation, in addition to having higher levels of antioxidants than white wine. Let’s not forget it tastes good, or in some instances amazing. The list of reds is lengthy, and there’s nothing like a drop of montepulciano from Italy, a French merlot, pinot noir or cabernet sauvignon from Bordeaux, Bergerac, Cahors and Languedoc-Roussillon, or syrah, cabernet franc and gamay, most of which are also grown in New Zealand.

If you’re not used to reds, here are a few suggestions to guide your taste buds:

CABERNET SAUVIGNON

A full-bodied red wine with dark fruit fl avours such as black cherry, blackberry, and blackcurrant. It also has savoury notes of spice and black pepper. Aroma notes include vanilla, clove and green pepper.

SYRAH/SHIRAZ

Dark, full-bodied wines with dark fruit fl avours ranging from sweet blueberry to savoury black olive. Widely grown in Australia where it is called shiraz, it has a spicy peppery aftertaste.

PINOT NOIR

A dry, lighter red wine, typically pinot noir has complex fl avours that include cherry, raspberry, mushroom and forest fl oor, plus vanilla and baking spice when aged in French oak.

MERLOT

Merlot is a medium varietal best known for its red-fruit fl avours, such as cherry, plum and raspberry, easydrinking tannins and super-soft fi nish.

MONTEPULCIANO

Montepulciano is known for its deep colour, powerful tannins, and strong aromas and fl avours. Imagine hints of oregano, pepper, tobacco, and black fruits in a more rustic style wine.

597 Springs Road, Prebbleton Ph: 03 344 0559 unionfare.eatery@gmail.com www.unionfare.co.nz

THE ATHENS YACHT CLUB

GREEK CUISINE AT ITS FINEST OPEN 7 NIGHTS 179 VICTORIA STREET

The ‘art’

of High Tea

For too long high tea has been dismissed as an ancient, somewhat formal affair but now — just like your mum’s beloved vintage bell bottoms — high tea is chic again.

Crowne Plaza has returned to the Christchurch high tea scene with a classic three-tiered o ering available every day in it’s expanded 1851 Social lounge. Mini iced carrot cakes, white chocolate profi teroles, fresh baked scones and petite vanilla crème brulée take centre stage, amongst other high tea classics. Round up the girls, or family and friends, and indulge your palate with its selection, accompanied by aromatic T2 teas, Vittoria co ee or a glass of Laurent Perrier champagne. “We’ve created a classic high tea where everything is lovingly crafted inhouse. It’s a lavish but still accessible selection of my favourite sweet and savoury treats, just perfect for a group get together or a special occasion” says Executive Chef Katherine Mueller. Bookings are essential, book online, or for group bookings of 15 or more people, call 03 741 2813.

The Crowne Plaza is giving away FIVE DOUBLE VOUCHERS for High Tea, including a glass of Laurent Perrier Champagne. Each voucher is valued at $120. To go into the draw to win one of the vouchers, head to the Metropol Facebook page to fi nd the details, or email deputy.editor@metros.co.nz. Entries close 14 July 2022, 5pm.

www.christchurch.crowneplaza.com

WIN

HIGH TEA FOR TWO

WE ARE OPEN!

Book online for a fresh taste of Canterbury, or treat yourself to an indulgent afternoon.

christchurch.crowneplaza.com

Gorgeous FoodIndulge your family and friends with Gorgeous Food - delicious catering to share.

Gorgeous Food Gorgeous Food

Open Monday to Friday 6am-3.30pm |66/68 Springs Road, Wigram Retail Shop 03 344 6043 Kitchen 03 344 6044 www.gorgeousfood.co.nz

WYNDHAM GARDEN IS NOW OPEN

Get Comfortable in Christchurch

glass RAISING A Whether it be whisky, gin, or something else, you’ll find your perfect tipple at Big Daddy’s.

Highland Park 12yrs Single Malt Scotch Whisky 700ml $79.99

Gold Bar Whisky 700ml $94.99

Macallan 12 yrs Double Cask Scotch Whisky 700ml $139.99

Manly Spirits Gin 700ml $69.99

Cold, wet winter days are the perfect excuse to tuck up and stay warm indoors, and – once the sun is over the yardarm – enjoy a warming shot of your favourite spirit. A “yardarm” is a horizontal bar on the mast of a ship, and in times gone by it was generally assumed (in northern latitudes) that the sun would show above the yardarm by 11am, which was about the time when many officers would slip below for their first drink of the day. You don’t need to be on a ship to sail into Big Daddy’s Liquor and stock up on rum, whisky, gin, or wine. Whatever your favourite wine or spirit there’s a huge selection from which to choose.

Cheers!

Cardhu 12yrs Single Malt Scotch Whisky 700ml $79.99

Dimple Golden Selection Blended Scotch Whisky 700ml $69.99

www.bigdaddys.co.nz

Shop online and choose click and collect from one of our handy stores below.

In your kitchen

FOUR SQUARE SUPERMARKET HANMER

Our platters are now becoming a hit with younger ones for special occasions. Checkout out our facebook page for Birthday Platters and Birthday Cakes or call the store to discuss your party options when you are in Hanmer.

Ph. 03 315 7190 annie.truman@foursquare-si.co.nz

THE ARTISAN BISCUIT

Longing for a trip to the Mediterranean? Try our traditional Italian biscotti and specialty biscuits including Gluten Free and Keto. Twice baked, hand cut and lavished with local ingredients. Our lux biscotti range makes a perfect gift, or pop some next to your coffee machine. Order yours online today! sales@theartisanbiscuit.nz www.theartisanbiscuit.nz

TRICKETT’S GROVE WALNUTS

High in omega 3 and 6, and packed with protein and fibre, Trickett’s Grove walnuts deliver powerful plant-based nutrition. Use them in salads, baking, pasta dishes, and as a convenient healthy snack. Experience the delicious freshness of Canterbury grown.

www.trickettsgrove.nz

NICKY’S BOUTIQUE CATERING

Need catering for an event that needs to be a little special? Look no further than Nicky’s Boutique Catering - specialist in Special event catering, Corporate catering and Posh Picnics! Get in touch today to create your ideal function.

info@nickysboutiquecatering.co.nz 022 175 5700

CREATE & PLATE

C&P specialises in grazing tables, platters, boxes and more. Whether it’s for your big day, corporate lunch or an edible giftbox to send a friend, there’s a little something for everyone. C&P prides themselves on using only the finest seasonal ingredients and baking loads of homemade goodies for every customised platter! hello@createandplate.co.nz www.createandplate.co.nz

MRS DENTONSMRS DENTONS

Come and treat yourself to a scrumptious scallop pie or maybe an Italian eggplant Come and treat yourself to a scrumptious pie! Fairlie Bakehouse pies in store too. scallop pie or maybe an Italian Fine. Food. Fast. Takeaway Cafe and Delicatessen eggplant pie! Fairlie Bakehouse pies Mon-Fri 8.30am-2.30pm in store too. Fine. Food. Fast. Takeaway Cafe and Delicatessen. Mon-Fri 8.30am-2.30pm 168a Kendal Ave, BurnsidePh. 03 357 4516 027 469 0206 Ph: 03 357 4516 or 027 469 0206 168a Kendal Ave, Burnside

THE LUNCHBOX CATERING CO

TASTE PASSION QUALITY Our food is handcrafted and delicious. Family owned and operated, The Lunchbox Catering Co is proud to serve the Canterbury Region. For all your event, function and corporate food requirements.

VINEYARD VALLEY FOOD CART

Outstandingly delicious cuisine handmade daily on-site and fresh to you! Guaranteed the best by Chef Barb. Pies, sausage rolls, sandwiches, scones, sweets. Full range of barista coffees. Friday night fish & chips 5-7.30pm. Easy access situated by the gas station. Open 5am to 2pm Monday to Friday. Waipara Junction Ph: 021 0906 5268

MRS HIGGINS OVEN FRESH COOKIES

Enjoy oven fresh cookies just like grandma used to bake. L’affare coffee, real fruit ice creams, cookie desserts and shakes, delicious pies and more. Great for office shouts or corporate functions just give us a call. 9.30am – 4.00pm, 7 Days. 10 New Regent Street Ph. 022 416 5077