FOOD

HAMLIN ROAD ORGANIC FARM

Just a stone’s throw from East Auckland in Ardmore, Hamlin Road Organic Farm is a local gem that’s been winning a raft of organic and sustainability awards. It’s secret ingredient? Love! The reason this farm exists is to support and grow people! You can ‘click and collect’ certified organic produce, seedlings and plants through their online webstore or visit them at the Clevedon Markets on Sundays, when we’re not in lockdown. 140 Hamlin Road, Ardmore info@hamlinroadfarm.co.nz www.hamlinroadfarm.co.nz @hamlinroadfarm

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OUR FULL MENU IS AVAILABLE FOR CLICK + COLLECT IN LEVEL 3

JOURNAL CAFE

Fancy making our famous winter warmer during lockdown at home? Here’s the secret for our Kumara Latte... Ingredients • 600g Gold Kumara • 300g Hot water • 10g Sweetener of your choice • 50g Honey • Pinch of salt Ormiston Town Centre Phone 09 212 3638 Email info@journalcafe.co.nz www.journalcafe.co.nz Directions Bake the kumara and blend into a puree along with hot water, sweetener, honey and salt. Heat your milk of choice, add some kumara puree, mix and enjoy

SUNDAY MARKETS

Weddings – Birthdays or any special occasions

RED SHED PALAZZO

WINNER Rural Cafe of the Year. Recommending this cafe is easy – the food and service are that good and directions couldn’t be more straight forward: head along Karaka Rd and look out for the big... red shed! Along with their team, Paul (a chef with 30 years’ experience) and Kristina Smith serve quality food amidst beautiful, family and animal friendly, garden surrounds. Creative breakfasts, morning and afternoon teas, gourmet-style lunches and moreish cakes are all on offer at this fully licensed slice of rural paradise. OPEN 7 days 8.30am-4.00pm

16 Jesmond Rd (just off Karaka Rd), Drury Phone 09 294 6687 www.redshedpalazzo.co.nz PalazzoRed Shed

OPEN FOR TAKEAWAYS IN LEVEL 3

HUNUA FALLS CAFE & BAR

A country drive and Hunua Falls visit wouldn’t be right without stopping at the friendly Hunua Falls Café and Bar – a fully licensed rural gem, serving lunch and dinner with a delicious fusion of Kiwi and Indian flavours. Located in the heart of Hunua Village, this welcoming café is a favourite with locals and visitors alike. And during Covid-19 lockdown Level 3 the café will provide a takeaway service including NZ-made Grinders coffee to-go and meals from the menu too – now, that’s hard to beat! Level 3 – Open Mon-Sun 11am-8pm 2330 Hunua Rd, Hunua, Ph 09 217 4898 or text 027 602 9778 to order hello@hunuacafe.co.nz www.hunuacafe.co.nz

H U N U C A AFE F B A AR L L S

Taste Try our latest flavours of the month and experience a range of new products with a real taste difference.

A CLASS OF ITS OWN

Forget horses, the race is on to try a Kentucky distilled, straight-shooting bourbon whiskey which has arrived on Kiwi shores courtesy of Beam Suntory NZ. It is here to broaden the horizons of those with the predisposition that bourbon is to be matched with cola. Artfully aged at a mild 40 per cent in American oak barrels and rested over the warm Kentucky summer, bourbon lovers can expect a spicy backbone coupled with fruity notes and hints of vanilla, peach and subtle oak. Best enjoyed neat, on the rocks, as a cocktail or with a splash of water it’s available at selected liquor stores nationwide with an RRP $79.99 – see cocktail recipes page 28.

HOKEY POKEY MILK — TREAT FOR ‘TOFFEE NOSES’

Regardless of whether we put our left or right foot in first, heading into supermarkets could well lead to many a Kiwi doing the Hokey Pokey. Touted as ‘a collision of iconic Kiwi with a twist of Lewis Road magic’, Lewis Road Creamery’s new Hokey Pokey milk features a hokey pokey sauce, honeycomb and vanilla extracts. Available from supermarkets nationwide (RRP $4.49 per 300ml bottle), this tempting treat is only available while stocks last. So, those keen to try it best step up or risk missing out on shaking it all about.

MARVELLOUS MARINADES

Marinated meat – so, so good! And, cooks know the score – 30 minutes is long enough, maybe a little more if using the new range of delicious, tangy marinades from F. Whitlock & Sons. Just launched in selected supermarkets (RRP $6, 400ml) the bold, new flavours include: Yakitori Style Marinade, Sriracha Style Marinade, Korean BBQ Style Marinade and Texas BBQ Style Marinade. So, now’s the time to venture beyond the norm and experience an exciting culinary romp.

WHITTAKER’S RICH COCOA CREAMY MILK

Forget whiter shade of pale, Whittaker’s has prepared the perfect treat to tempt the palate when the lights are dimmed after dinner. A new, permanent addition to this Kiwi company’s range, Rich Cocoa Creamy Milk is made with 45% cocoa (from Ghanaian cocoa beans) to deliver a rich, decadent flavour. However, thanks to creamy milk chocolate, we bet this block will be better not bitter. Produced right here in New Zealand, this new choc on the block is available in 100gm blocks from supermarkets nationwide.

MARINADES make the dish!

When seeking added flavour and that special gourmet touch, marinades can make all the difference. So, the new range of delicious, tangy marinades from F. Whitlock & Sons, recently launched in selected supermarkets (RRP $6), is to be welcomed. This recipe uses the zesty Sriracha Style Marinade to elevate pork sliders.

SPICY PORK SLIDERS

Makes 10 5 mins prep Marinate 30 mins – 4 hours

INGREDIENTS:

• 1 kg lean boneless pork belly, trimmed • 1 x 400mL bottle F. Whitlock & Sons

Sriracha Style Marinade • 2 tbsp vegetable oil • 2 cups low sodium chicken stock • 1/4 cup Worcestershire sauce • 1/4 cup brown sugar

METHOD:

Place the pork belly in a non-metallic dish, cover with half the F. Whitlock & Sons Sriracha Marinade and turn to coat (reserve the other half for later). Marinate covered, in the refrigerator for a minimum of 30 minutes but ideally for four or more hours.

Preheat the oven to 180C or preheat a covered barbecue to a moderate heat. Take the pork out of the marinade, reserving marinade. Pat pork dry. Heat the oil in a pan over medium heat and sear the pork over medium high heat for 3 to 4 minutes, until brown on each side. Place into a 20 x 30cm oven dish. Mix the reserved pork marinade, chicken stock, Worcestershire sauce and sugar together in a bowl. Add to the oven dish, cover in foil, place in the oven or barbecue over indirect heat and cook for 1 hour.

After 1 hour, turn the pork over (you may need more stock or water to top up liquid level). Re-cover with foil and cook for a further 30-40 minutes. Take off the heat and allow to rest.

To Serve: Divide 1 cup thinly sliced cabbage (or coleslaw) between 10 toasted slider rolls, add sliced, or pulled pork plus store-bought kimchi (or sauerkraut) and some chopped, fresh coriander leaves, (optional). Serve.

Bourbon whiskey

A GLASS ACT!

As we look to the upcoming summer what better way to enjoy newly arrived Basil Hayden’s bourbon whiskey than in a cocktail? This classy drop has been formulated to change up the bourbon game for the better so, check out these three winners!

HAWKES BAY HIGHBALL

Here’s a tall, refreshing way to enjoy Basil Hayden’s® bourbon whiskey, using the finest lemons New Zealand has to offer and a little fizz from Schweppes soda water.

APRICOT SIDECAR

Catch a ride with our Apricot Sidecar, a modern take on the prohibition era classic in which cognac is swapped out for Basil Hayden’s® bourbon whiskey with a spoonful of Anathoth Farm apricot jam.

GINGER BUCK

A Kentucky classic, our Ginger Buck cocktail has a sweet and tangy kick with fresh ginger, lime juice, and Basil Hayden’s® bourbon whiskey.

INGREDIENTS:

• 1.5oz/45ml Basil Hayden’s bourbon whiskey • 0.05oz/15ml freshly squeezed lemon juice • 0.25oz/7.5ml sugar syrup • 120ml Schweppes soda water • Lemon peel (for garnish)

METHOD:

Fill a tall glass with ice.

Add Basil Hayden’s,lemon juice and sugar syrup, gently stir to combine.

INGREDIENTS:

• 1 ½-parts Basil Hayden’s bourbon whiskey • 1-part BolsTriple Sec liqueur • 1/2-part lemon juice • 1 bar spoon of Anathoth Farm

Apricot Jam • Lemon twist (for garnish)

METHOD:

Combine all ingredients in a cocktail shaker with ice. Shake hard until apricot jam is fully blended.

Strain into a coupe glass and garnish with a lemon twist.

INGREDIENTS:

• 2-parts Basil Hayden’s bourbon whiskey • 1-part lime juice • ½-part fresh ginger • 1/3-part simple syrup • 1 sprig of rosemary (for garnish) • Candied ginger (for garnish)

METHOD:

Add fresh ginger in a cocktail shaker and muddle until fine then add all remaining ingredients and ice to the cocktail shaker.

Shake and strain into a glass filled with ice. Garnish with a rosemary sprig and a piece of candied ginger for the rim.

CAULIFLOWER FRITTERS A CHANGE OF HEART

There are few cooks who haven’t made a cauliflower cheese dish at some point in their lives but the experts at 5 + A Day say there’s a lot more one can do with caulif lower to add variety and interest. What’s more, EastLife team agrees that these cauli’ fritters from 5 + A Day are sure to go down well.

CAULIFLOWER FRITTERS

Preparation: 10 minutes | Cooking: 10 minutes

INGREDIENTS:

• 1 head cauliflower, chopped into florets • 1/3 cup parsley or coriander, roughly chopped • 1 lemon, cut into wedges • 2 eggs • 1/2 cup standard flour • 1/3 cup Parmesan cheese • 2 tbsp olive oil • Pinch salt & pepper

METHOD:

Place the raw cauliflower into a food processor and process until the cauliflower resembles rice.

Transfer the cauliflower into a bowl and add the eggs, flour, parsley (or coriander), salt and pepper and Parmesan cheese.

Mix everything well – it should be paste-like. If mixture is too wet, add a little more flour.

Heat a fry pan over medium heat and add the olive oil. Using a tablespoon, scoop the mixture to form fritters. Fry the fritters for 3-5 minutes on each side or until golden.

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VINTAGE roundup

Wine columnist and connoisseur, DENNIS KNILL gives his view on Pegasus Bay.

A one-hour leisurely drive north of Christchurch, sheltered by the ancient limestone slopes of Mt Cass and Three Deans, lies one of New Zealand’s most unique grape growing regions.

In the short space of 50 years, Waipara Valley, with its carpet of vineyards, has become one of the country’s fastest growing winelands, renowned for producing some of the best pinot noir and riesling in the country.

The high sunshine hours, hot summers and the long autumn days makes for the ideal climate for grape growing. Although the number of wineries in the region are small, the quality of wines produced throughout the valley is outstanding.

Whilst the always popular sauvignon blanc is still widely planted many cellar doors are expanding their grape varietals into new and exciting territory. Of particular note are chardonnay, chenin blanc, gewürztraminer, pinot gris, semillon, merlot, cabernet and botrytis late harvest dessert wines.

A visit to Waipara Valley would not be complete without spending some time at Pegasus Bay Winery, one of the valley’s icons. Named after the bay which sweeps north from Banks Peninsula, the setting is spectacular.

The brainchild of Ivan and Christine Donaldson, who first saw the potential from making wines in their garage during the weekends to the present day, it has been no mean feat. With the help of their four sons, who all work in key areas of the business, the winery is a true family-owned enterprise

No meal would be complete without a good wine to wash it all down. Here is my pick from some of the best of the best from Pegasus Bay Winery:

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’19 Pegasus Bay Bel Canto riesling RRP $38 a perfect example of balance and flavour with a hint of sweetness and mouth-filling fruit coupled with a vibrant freshness on the palate. This wine will find popular appeal

’19 Pegasus Bay gerwurztraminer RRP $30 fresh and subtle packaged with layers of lively delicious fruity flavours and earthy undertones giving an off-dry succulent finish. Compelling all round drinking

’16 Pegasus Bay Maestro merlot cabernet malbec RRP $52 a fragrant trifecta with dark full-bodied fruit weighted with lots of flavour and food friendly tannins that makes it easy to drink. Another great wine from Pegasus

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