A Recipe for Success

A collaboration between two high-end companies, serving the goodness of fine New Zealand cuisine and wine in an authentic Central Otago environment, Akarua Wines & Kitchen by Artisan near Queenstown is cooking up some serious popularity. Jacqueline Taylor tastes the result.

WINTER 2017

If you’re looking for the perfect recipe for an après-ski long lunch, or a quick bite while shopping, then this is undoubtedly the best. 

Gather up your ski suit or your winter coat and create a memorable dining experience that will leave you with a lasting sense of difference.

Ingredients

First, you’ll need two long-standing and premium Central Otago brands, Akarua Wines and Artisan Catering. 

Form a collaboration between the two, include a large serving of two highly-talented and creative chefs, John Pickens and Dirk Stark, and deliver high-quality gastronomy and wine to the public showcasing the unique experiences and quality interactions Central Otago offers. 

Method

Take a short drive from Queenstown, beyond the shores of Lake Hayes en route to Arrowtown. 

Stop at the majestic walnut tree by the historic Walnut Cottage. Line the courtyard garden with plenty of clear skies and sunshine, bean bags, and a cluster of braziers. Add a pinch of mulled wine, and a bucket-load of winter fondues and artisan platters. 

Fill the cottage with comfort, character, and plenty of social goodness. Decorate with an eclectic mix of rustic, industrial furniture, add a modern marquée, adorn with festoon lights, and scatter in some olive trees for a Tuscan flavour. Fire up the wood-fired pizza oven, and let the entertainment begin.

Add several handfuls of high-quality produce from the South Island, including Wakanui beef, merino lamb, Mount Cook alpine salmon and some Cloudy Bay clams. Slow-cook meats for 12 hours. Blend seasonality with Central Otago flavours and mix in locally-foraged watercress and saffron. Garnish with home-grown thyme and oregano, and a significant bunch of quality and class.

Finish with a bang by combining sweet and savoury in all dishes with layers of texture and crunch. 

In a separate container, pour in the minerality and acidity of Bannockburn, add some layers of complexity and hints of oak, and allow for some ageing on the lees. Open the cellar door and pair a glass of powerful, yet elegant pinot noir and a flute of award-winning méthode traditionelle with your favourite fare.

Combine all components and deliver with high-calibre service, sensational presentation, and a passion for all things wonderful that the South Island terroir offers.

Bon appétit!

akaruaandartisan.co.nz

www.akarua.com

www.artisancatering.co.nz

 

Central Otago Merino Lamb Oyster Shoulder

Akarua Wines & Kitchen

 
 

WINTER 2017

By Artisan Executive Chef John Pickens

20gm peeled garlic cloves

5gm rosemary leaves

100ml canola oil

1 Silere Merino lamb oyster shoulder (1.2kg)

1 bottle Akarua pinot noir

2 litres lamb or chicken stock

1kg mirepoix (roughly chopped onions, carrot, leek, thyme)

10gm mint leaves

In a small pot, place the garlic cloves, canola oil, and confit on the stove at the lowest heat for 30 mins without colouring the cloves. Once cool add the rosemary and blitz with a hand blender. 

Rub the blended mixture over the oyster shoulder and leave overnight.
Any leftover rub will keep for several days in a container, just pour over a little oil to help preserve it.

Pre-heat your oven to 130° C. Find an oven proof dish with high sides that fits the lamb snugly. Add the mirepoix then the lamb on top followed by the stock and wine. 

Place some baking paper on top of the lamb then tightly wrap the top with foil. Slow cook for 6 hours. 

Remove the lamb and keep warm under foil. Reduce the stock and add the mint leaves. 

Serve with caramelised onion jam, black garlic salt and minted lamb jus.