Tell us the occasion and we'll help you find the right meal:
An Occasion to Remember
- 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
- Mushrooms & Beans with Sour Cream Lime Dressing
- Asparagus, Spinach & Lemon Risotto
- Roast Scampi Tails, Cured Ham, Kumera Gnocchi, Parsnip Puree and Butter Sauce
- Lamb Tagine
- Balsamic Glazed Chicken with Spring Onion Mash
- Pad Thai
- Cote De Boeuf A La Grandmere
Find the perfect meal and the perfect wine for any occasion.
Ruby Roasted Pears
Don't be put off by the preparation for this dish as most of it you can do the night before. It eliminates any unwanted fuss when you are entertaining 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. You can also find it in her most recent book The Free Range Cook.
2 cups sugar
3 cups red wine (or use pomegranate juice)
2 cinnamon sticks
4 bay leaves
1 vanilla pod
6-8 just ripe pears, with stems intact
Choose a pot that will fit 6-8 pears sitting snugly upright in a single layer. Heat sugar, wine cinnamon sticks, bay leaves and vanilla pod, stirring until the sugar has dissolved.
Peel pears, leaving them whole with stalks intact. Slice or peel the base of each pear so it will stand upright. Place in the pot with the poaching liquid, arranging the pears so they are covered as much as possible by the syrup. Simmer gently for 30 minutes or until tender, turning occasionally.
Cool pears then place with their syrup in a covered container, cover and chill for at least 24 hours or up to 3 days. Then turn them occasionally so that they colour evenly
Lift pears out of the syrup and arrange in a shallow baking dish. Place the syrup in a pot, bring to a rapid boil and continue cooking until reduced by half – about 20 minutes. Remove bay leaves, cinnamon and vanilla pod
When you are ready to serve the pears, preheat oven to 220 degrees. Base the pears liberally with syrup, ensuring they are well coated and roast for 12-15 minutes. Brush with more syrup as they come out of the oven. Place on serving plates, drizzle with a large spoonful of syrup and top with Crème Fraiche.