14 minute read
EAT, DRINK + BE MERRY
ORGANIC WINE AND LOVEBLOCK
Loveblock is the latest chapter to unfold in the remarkable Kim and Erica Crawford story.
Moving on from the staggering success of their own label, they are today focusing on two very elevated spots in the Awatere Valley where they are making very terroir-focused wines.
Sited in such stunning scenery, Erica and Kim adopted organic processes to produce their precious, pristine offerings, allowing the remarkable sites to be fully expressed in their remarkable wines. As they say themselves: "We have learnt that the rhythm of the land is immoveable, that we need to submit to it and respect it to get the best from it."
Organic grape cultivation eschews the use of synthetic fungicides, herbicides, fertilizers, and other artificial processes. The wines themselves are regulated through legislation that can vary from country to country. One of these certification challenges is derived from the USA, where wine and food are conflated under organic regulations.
There, in order to protect various food products, the term 'organic wine' can not be applied because of the sulphur present, resulting in the designation 'made from organic grapes'. We encounter that in New Zealand when the producer labels both their domestic and exported product with the one label. Labelling confusion aside, organic wines are strong in New Zealand with a now impressive 10% of total production organic.
Certification is important. Whilst transitioning to fully certified organic, producers may refer to 'being in transition'. The two certifications recognised in New Zealand are BioGro and AsureQuality.
Loveblock wines are certified organic and the feature winery at Dida’s this month.
DIDA’S, 60 Jervois Road, T: 09 376 2813, www.didaswinelounge.co.nz
“A safe spacing for your small catch up.”
EAT, DRINK + BE MERRY FACES @ GREY LYNN FARMERS MARKET
Grant Hewison can be found entertaining market goers with his local band, Group Therapy.
How often are you at the Grey Lynn Farmers Market? Every second Sunday, Covid-19 and holidays permitting.
Who is in your band? There are five of us – Alan, Billy, Geoff, Jo, and me. We are all multi-instrumentalists so we like to mix it up a bit, have a bit of fun, and share around the roles. As well as being one of the main vocalists in the band, I also play guitar, ukulele, drums, harmonica, and I’ve been experimenting with a mini sax. We like to write our own songs too.
What do you like about playing at the market? It pushes us to keep practicing and improving. It’s fun to be part of the community of regulars and locals enjoying the market. The thing we didn’t expect was the amazing reaction that we have had from children.
What reaction have you had from children? We noticed that children really enjoy being able to get close to the music, so we have shakers, tambourines and ukuleles that we bring along for them to play. They really picked up on those, so we have added in some songs that suit our younger fans. We’ve been playing at the market for four years and we love seeing our young fans growing up before our eyes.
Have you always been a musician? Not at all. I owned a guitar when I was a teenager but didn’t really learn to play it. In my 40s, I set myself a goal to learn and it’s been a wonderful journey of lessons, online tips, forming our band, and learning from each other. Playing in the band is very social and it has taught us a lot about listening to each other and respecting the skills of each other. My grandmother learned to play music as an adult, so maybe it runs in the family.
Is music your day job? No – I’m a lawyer and policy consultant. I have worked for some large law firms but I also had a stint working at Greenpeace many years ago. I also worked at Auckland Council before the creation of the Super City. Now most of my work is social justice type legal work and policy work.
You think of yourself as a lawyer with a focus on social justice. Yes – I have done a lot of pro bono work supporting South Auckland communities to keep new liquor outlets out of their areas. We’ve been very successful; in the past four years there have been no new liquor outlets opened in vulnerable communities in South Auckland despite some robust attempts. I also do some resource management work and am privileged to also appear before the Waitangi Tribunal on their Kaupapa enquiries into health, housing and mana wahine. I also am pleased to do policy work on climate action for the local board. Here my role has been to activate community action, but also to set broad policy to make change. One of the great successes of that has been the songwriters4climateaction initiative.
And you are also a trustee on the Grey Lynn 2030 Trust. Yes - that role came out of connections made at the market. GL2030 was inspired by the transition town movement and was born out of a desire to transition away from fossil fuels and toward greater social justice. I love the way that the trust provides a vehicle for locals to initiate community projects that contribute to reducing our climate impact. It’s all about empowering our community to take action.
Why Grey Lynn? When I moved to Auckland to study law at university, I flatted in Grey Lynn. I have lived here on and off since then. My heart is in Grey Lynn. I love the character of the place, the old villas, pocket reserves, the trees, and the people in our community. I have deep roots here now - family and friends – and music.
greylynn2030.co.nz
GREY LYNN FARMERS MARKET @ the Grey Lynn Community Centre, 510 Richmond Road, www.greylynnfarmersmarket.co.nz
ISLAND GELATO CO ARRIVES AT 124 PONSONBY ROAD!
Without gelato there would be darkness and chaos.
About us: Back in 2014 The Island Gelato Co was conceived on the beautiful isle of Waiheke and has since evolved to a store in the historic Ferry Building, Newmarket’s Westfield rooftop, and now Ponsonby Road, lucky us!
So what is Gelato you ask? Gelato is Italian for ice cream, but it's batch churned and has less air, sugar and fat than regular ice cream. This produces a more dense chewy scoop with lots of flavour. This process also enables Island Gelato to create sorbets (which are dairy free) with bases such as coconut milk, oat milk and fresh farm fruits.
With 24 flavours in the cabinets at anytime, creativity is a big part of Island Gelato’s philosophy, sourcing fresh seasonal fruit to be turned into swirls and jams or fresh sorbet is a beautiful part of the process.
All the cream based gelati are made with fresh organic jersey milk from Jersey Girl Organics and their genius patisserie chefs produce caramels, brittles, and chewy bits to adorn the silky pillows of fresh creamy gelato.
Some of I.G.C’s signature gelato flavours include salted Sicilian pistachio, Pics peanut butter choc and caramel, mango lassi, plum and meringue pavlova, Banoffee pie, coffee affogato, choc whiskey and truffle, buttermilk and dulce de leche.
AND the sorbets, tamarillo, salted coconut passionfruit, basil and lime, peached ice tea - plus many more.
To step it up a notch, try a combo of any flavour (we suggest a cream and sorbet combo) and if you'd like next level add a shot from their flowing choc tap (80% couverture chocolate). Come on get in there! We pride ourselves with our select vegan cabinet (12-16 rotating flavours) and our new range of bespoke delicious gelato cakes, made for any special occasion and soon to be available to walk in and purchase.
OPENING SPECIAL: With this article we welcome you to an ADDITIONAL free scoop with any scoop purchased.{NOTE please cut out this article and present as a coupon}. See you soon. valid to 31/04/22
EAT, DRINK + BE MERRY PHIL PARKER: TOP DROPS
This month as usual – some fantastic wines. This time especially for the great endless Auckland summer, whether it’s something light to go with salads and seafood or a bigger red for BBQs and beyond, here are some stunning wines. Cheers!
Astrolabe Discovery Kēkerengū Coast Marlborough Pinot Gris 2021 - $30 Grown on a low river terrace of free-draining limestone loam above the Kēkerengū River. Elegant and just nudging dry on the palate, this wine has spiced Nashi pear, apple and a hint of quinine with soft acids and a clean, crisp finish. Great with seafood. Available: astrolabewines.co.nz
Astrolabe Grovetown Marlborough Spätlese Riesling 2020 - $30 Medium sweet, and could pass for a quality German riesling. Flavours of lemon sherbet, beeswax, and clear apple juice, with a hint of toffee apple. Crisp clean finish. 9% alcohol. Great with Thai or Malaysian food. Available: vinofino.co.nz astrolabewines.co.nz and possibly New World.
Astrolabe Comelybank Vineyard Marlborough Pinot Noir 2020 - $50 As a youngster, it’s a little bit edgy and showing more tannin compared to the 2018. But very savoury and lean with flavours of soy, spice and earthiness. Shows good cherry and dark fruit with a dry finish. Match with rare eye fillet, slowcooked lamb shanks or a rich ratatouille. Available: Caro’s, astrolabewines.co.nz
Ata Rangi Martinborough Pinot Noir 2018 - $75 From an iconic Martinborough producer, this wine has savoury and dark fruit characters, with a palate of spiced black plums, liquorice and cherry with a hint of earthy umami soy. Medium tannins. Food: Anything mushroomy or with five spiced duck. Available: Meldrum Philips, blackmarket.co.nz
Penfolds Bin 138 Barossa Valley Shiraz Grenache Mataro 2019 - $49 From the company that makes the legendary Grange shiraz. A big and glorious knockout Aussie red with a velvet heart. Flavours of fruitcake, spiced plum, cherry and medium persistent tannins. Match with hearty red meats, your best BBQ fare, or a rich ratatouille. Available: widely.
Penfolds Bin 389 South Australia Cabernet Shiraz 2019 - $99 Another bold, yet silky and seductive typical Aussie red from Penfolds. It’s a seamless medley of dark chocolate, spiced plum cake, luscious cassis and black berry fruits. A hint of vanillin oak and a long finish. Superb! As above, great match for hearty red meats, rich tomato-based pasta or spicy ratatouille. Available: Glengarry. (PHIL PARKER) PN
Astrolabe Marlborough Chardonnay 2019 - $24 Mouth filling and rich with lovely balanced flavours. Toasty buttery oak and hazelnut with canned peach, stone fruit, grapefruit and mandarin citrus. Good food match for a rich and creamy chicken, seafood, or pasta dish. Available: astrolabewines.co.nz whiskyandmore.co.nz
Astrolabe Marlborough Pinot Noir 2018 - $27 A classical Burgundian take on the pinot noir variety. Light bodied yet packed with flavour and nuance, from funky, earthy and savoury through to cherry, and red berry fruits. Soft tannins and low acids. Food match: pasta with truffle and mushroom sauce. Available: Caro’s, astrolabewines.co.nz blackmarket.co.nz
FINE WINE & FOOD TOURS
“No. 2 Auckland Wine Tour” – TripAdvisor
Your host, Phil Parker wine writer.
Affordable tours for small and large groups.
E: phil.parker@xtra.co.nz www.finewinetours.co.nz
SOFIA ROGER WILLIAMS: VEGAN VIBE
As I’ve been making my way along Ponsonby Road’s greatest vegan eateries over the past year with Ponsonby News many new restaurants have been opened and added to my list to experience and review - Ockhee being one of the relatively recent ones.
On one of my favourite foodie blocks of Ponsonby, just a couple doors down from Khu Khu Eatery and neighbours to The Gyoza Bar, Ockhee brings “hot and sexy” Korean soul food to the people of Ponsonby. Although it is by no means 100% vegan, no vegan will go hungry with their plant packed menu.
I visited for the first time with my boyfriend and his family for his birthday, where I was the only vegan in our group. His family have been regular diners at Ockhee and had been practically begging me to join them on their next dining adventure there, which I was more than happy to do after hearing them rave and speak so highly of it. Kindly, the group chose to eat vegan with me that night too.
After receiving very prompt and friendly service, we simply told our waiter that we were hungry, to surprise us, and make it vegan. He was very accommodating and proceeded to bring us the perfect amount and variety of dishes and delicacies for us to indulge in.
We started off with what I took away as my personal favourite; a sweet and spicy glazed tofu. The flavour and texture was perfectly balanced and the piquant sugary sauce was truly addictive. The next dishes bombarded us with more excitement - crispy broccoli and cauliflower with Yuza and Korean soybean dipping sauce followed by zucchini chips, Chun Sa Chae noodle salad and seaweed rice balls.
Similar to the sweet and spicy glazed tofu, the dipping sauce of the crispy broccoli and cauliflower was equally addictive. So much so that we continued to dip the zucchini chips and rice balls into the leftovers. Somewhat surprisingly, the most simple dish - the zucchini chips - turned out to be particularly raved about amongst our table. Their texture was superbly soft, light and fluffy, while still with a light crunch from the perfectly seasoned batter. These nibbly morsels paired beautifully with everything else on the table, as well as just on their own.
I thoroughly enjoyed the interactive aspects of both the Chun Sa Chae noodle salad and the seaweed rice balls. The noodles were new and exciting - like nothing I’d ever had before. Being seaweed noodles, their texture could be compared to glass - completely transparent with the most satisfying crunch that could be described as a bouncy break each time. Try them - you’ll understand!
Equally, the seaweed rice balls had that interactive aspect. They were presented to us as a bowl of rice, unmixed and not yet formed into balls, together with a plastic glove and one of us was asked to volunteer to mix the ingredients and make the balls for all - fun and not like anything I’ve experienced. Left slightly peckish still, we opted for a Korean pancake and salady main consisting of a range of veg and pickles with which we each filled our pancakes - another dish to build and make your own.
To say the least, Ockhee sated my appetite. Its social and trendy environment makes me feel confident that I’ll be taking my friends and family there in the very near future. (SOFIA ROGER WILLIAMS) PN
NATURAL WINES FROM SANTA JULIA AVAILABLE AT GLENGARRY
Santa Julia, the winery of Julia Zuccardi, whose grandfather planted his first vineyard in Mendoza over 50 years ago, is a winery which aims to produce wines that express the unique characters of Argentina while maintaining a strong respect for the environment.
With three vineyard areas, two of which are now certified organic, the goal is for 100% certification. All of the water used in the winery is repurposed for irrigation and only natural fertilizers are used, with impressive recycling and programmes to reduce waste.
Santa Julia is the first winery in Mendoza to achieve the 'Fair for Life Certification', a programme promoting fair trade within responsible supply chains and corporate social responsibility. The vineyard site at Santa Rosa has classrooms for the purpose of adult education, providing opportunity for their employees to finish their education.
They provide a creche, a gym, a library, study zones, and land has been donated to house a kindergarten. Everything from Santa Julia is about the whole eco system including the people and their families.
We have instore a wide range of wines from Santa Julia, including two of their Natural wines. These are not only incredible wines, they are also brilliant value for money. Check out the packaging - how cool are these?
Santa Julia Blanco From the Finca Maipú certified organic vineyard, this has been crafted with minimum human intervention. No added yeast or sulphites, no clarification. White peach and rose petal aromas, a touch of jasmine and geraniums. Refreshing bold acidity and a long citrus finish.
Santa Julia Malbec Natural wines are those that have the least possible human intervention from the vineyard to production. No sulphites are added, and only natural yeasts are used. The wine is bottled unfiltered.
This wine displays typical Malbec aromas, such as violets and red and black fruits reminiscent of cherries, plums, and blackberries. In the mouth, pleasant tannins and balanced acidity are perceived. Fruity and spicy finish. Bottled unfiltered. Fruit forward and generous, with a vibrant, spicy finish. Chill this a little and sit back in the sun.
www.glengarrywines.co.nz
NEW NATURAL WINES INSTORE NOW
WWW.GLENGARRY.CO.NZ | P: 0800 733 505 | E: SALES@GLENGARRY.CO.NZ
