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- Ginger Infused Marlborough Salmon
- Ruby Roasted Pears
- Lemon Herb Fritters with Goats Cheese
- Day Boat Snapper with Vanilla Fennel and Clam Espuma
Lunch with Friends
- Chermoula Marinated Chicken
- Summer Shrimp Salad
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- Roast Scampi Tails, Cured Ham, Kumera Gnocchi, Parsnip Puree and Butter Sauce
- Lamb Tagine
- Balsamic Glazed Chicken with Spring Onion Mash
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Lemon Herb Fritters with Goats Cheese
What makes this recipe so great is that you can pre-prepare the fritters and then just heat them on the day and add the beautiful toppings to be enjoyed by you and your guests.
This recipe is from the kitchen of renowned New Zealand chef, Annabel Langbein who has been ever so generous in allowing us to reproduce it here.
1½ cups plain flour
3 tsp baking powder
1 cup chilled soda water or cold water
½ tsp salt
ground black pepper
1 cup finely chopped mixed soft herbs, eg basil, parsley, chervil, mint
¼ cup lemon juice
finely grated zest of 1 lemon
2-3 tbsp flavourless oil, e.g. grape seed, for frying
Combine flour, baking powder, eggs, soda water or water, salt and pepper in a mixing bowl, beating to make a smooth batter. Cover and store in the fridge until ready to cook – up to 4 hours ahead.
Heat a heavy frypan over medium heat and spray lightly with oil. Cook dessert spoonfuls of mixture, 2-3 at a time, turning to cook the other side as bubbles form in the mixture. Lightly re-oil pan between batches. Transfer cooked fritters to a rack.
Top with goat’s cheese and a sprig of watercress. Accompany with a green salad or with a dipping sauce if serving as finger food.
Storage Cooked fritters can be chilled for up to 12 hours and reheated in a hot oven for 5-6 minutes.