Wednesday, April 29, 2009

Seresin Carrot Cake

Chris from Marlborough Wine Tours has very kindly shared with us the recipe for her famous Carrot Cake made using Seresin's citrus olive oils.

The recipe has been tried and tested by our Cellar Door Manager Amanda Bartholomew (we were lucky enough to enjoy a slice or two). Amanda used the Orange Oil in her version but feel free to substitute with Seresin Lime or Lemon oil. To make sure the cake isn't too heavy Chris recommends using half Olive oil and half grapeseed oil.

Seresin Carrot Cake
2 cups grated carrot
425 gm crushed pineapple
2 tsp baking powder
1 cup brown sugar
6 tbl oil - (3tbl grapeseed oil + 3tbl Seresin Orange Oil)
2 cups organic flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg (or 2 tsp mixed spice)
½ tsp salt
3 eggs
¼ cup chopped walnuts (optional)

Sift flour, baking soda, spices and salt into a bowl. Stir in sugar.
Beat together oils and eggs. Add to dry ingredients.
Stir in carrot, pineapple and nuts.
Pour into large baking tin. Bake at 160*C for 1-1 ¼ hours.
Skewer test to check if done.


3 tbl soft butter
60gm cream cheese-soft
Juice of 1 lemon or orange
Zest of orange
250gm icing sugar

Mix well and spread over cake. Add orange zest as garnish.

Friday, April 24, 2009

Raymond Boyce: Sculpting the Empty Space

We are pleased to be able to support the opening night of Raymond Boyce's exhibition 'Sculpting the Empty Space' at Toi Whakaari: NZ Drama School.

In 2009, Dr Raymond Boyce, one of New Zealand's first professional theatre designers, gifted 9 sets of models to the NZ Drama School. The exhibition is a public acknowledgement of Dr Boyce's generous gift and consists of the 9 gifted models with three additional models loaned by the Royal New Zealand Ballet and Victoria University of Wellington, including relevant production documentation.

With Dr Boyce's association with Wellington's Downstage Theatre, and with Michael Seresin's father Harry Seresin, we're especially pleased that guests at the opening night function will be enjoying Seresin wines.

The exhibition opens on May 2nd and runs until May 9th at Toi Whakaari: NZ Drama School, 11 Hutchison Road in Newtown, Wellington.

Wednesday, April 8, 2009

Getting behind Seresin

Hislops Wholefoods Cafe in Kaikoura is a great place to stop for good food and wine if you're visiting or passing through Kaikoura. As well as the fresh local seafood Kaikoura is famous for, there's a great range of organic and seasonal ingredients used in the menu.

Pictured above are Adam and Lou, behind a range of Seresin wines presented at a tasting hosted by Hislops last week, which included a special menu, matched to Seresin wines.

Saturday, April 4, 2009

2009 Vintage Update

Vintage 2009 officially began back in March with a small pick of Chardonnay and Pinot Noir for our bubbly base. Cooler weather slowed down ripening and, after a two week delay, we began picking in earnest on April 1.

It is still early days but I am very excited with the quality of fruit coming into the winery. Our Chardonnay is looking phenomenal, with fantastic acid structure and the Pinot Noir is pristine.

If the weather is kind to us it looks like 2009 could be a classic Marlborough vintage!
- Clive Dougall, Winemaker