Tuesday, July 27, 2010

Seresin with Fish in Dish

In this month's issue of Dish Magazine was this delicious looking recipe matched with the 2009 Seresin Sauvignon Blanc. We can't wait to try it out!

Market Fish with White Wine, Grapes and Tarragon

For the fish:
750 gram fillets firm white fish, such as gurnard
1/2 cup plain flour
2 tablespoons olive oil
knob of butter

For the sauce:
2 spring onions, thinly sliced
1 clove garlic, crushed
1 teaspoon dried tarragon
1/2 cup white wine
1/2 cup chicken or fish stock
3 tablespoons cream
1 cup seedless grapes, halved
1 tablespoon finely chopped flat-leaf parsley
sea salt and freshly ground black pepper

Method for the fish:
Put the flour in a shallow dish and season with sea salt and pepper. Dust the fish in the flour, shaking off the excess.
Heat the olive oil in a saute pan and drop in the butter. Add the fish and cook until golden on both sides and just cooked through. Transfer to a plate and keep warm.
Don't wash the saute pan!

Method for the Sauce:
Add the spring onions, garlic, tarragon and white wine to the pan. Cook over a high heat until most of the wine has evaporated., scraping the base of the pan to release any sticky bits. Pour in the stock and cream and cook until reduced and syrupy, then add the grapes and flat-leaf parsley, season and heat through.

To serve, place the fish on serving plates and spoon over the grapes and sauce. Serve with a root vegetable gratin and salad. Serves 4.

Wine writer Yvonne Lorkin says 'such a rich, creamy, herb-laden sauce and fleshy fish needs only the Seresin Marlborough Sauvignon Blanc 2009 to reach perfection. It's a funky, multi-layered wine boasting elderflower, white peach, green nectarine and lovely hazelnut characters.'

Recipe is care of Dish Magazine.

Thursday, July 15, 2010

You can't beat great Bangers & Mash!

Local Blenheim restaurant, Hotel d'Urville has created a dish to match our 2008 Leah Pinot Noir. For dinner, you can enjoy a glass of Leah beautifully complemented by a plate of spicy venison sausages, swede mash, spiced red cabbage and game jus. The dish is a new take on a winter favourite - each sausage is made with all natural ingredients, just meat, herbs and spices. Executive Chef, Maree Connolly, says "a good sausage with mash is a thing of beauty - everyone loves them!"

Hotel d'Urville maitre'd Jesse Gould is pictured here with the match. Picture courtesy of the Marlborough Express.

For those that cannot make it to Hotel d'Urville, Maree has kindly shared the recipe for one of her favourite winter meals, Lamb tagine - best enjoyed alongside a glass of Pinot Noir!

Lamb Tagine
1 Kg lean cubed lamb, cut from the shoulder
3 Tblsp oil
1 large onion, diced
6 cloves garlic, crushed
1 tsp cinnamon
1 Tblsp fresh tarragon, chopped (or 1 tsp dried)
2 tsp ground cumin
2 tsp ground coriander
2 cups chicken stock (or water)
1 cup freshly squeezed orange juice
1 tsp orange zest
Salt and pepper to taste
15 pitted prunes
2 Tblsp clear honey
¼ cup blanched almonds
¼ cup sesame seeds
¼ cup raisins

Heat oil in large pan. Sear lamb in batches over moderate heat until evenly browned. Add onions, garlic and sauté until tender. Add spices, herbs, stock, orange juice and orange zest. Mix well and pour into large oven proof dish. Cover and bake 1 ½ hours at 160 C. Check occasionally and if getting dry add more stock.

Check seasoning. Add Prunes and Honey. Bake a further 10 minutes to soften prunes.

In a small pan, fry almonds and sesame seeds to golden brown. Add raisins, swirl in pan to heat through and sprinkle over lamb to serve.

Serve with couscous or rice.

Tuesday, July 13, 2010

The Big Shwop ticket giveaway

We have two tickets to the upcoming Big Shwop in Wellington, along with two bottles of MOMO wine to give away!

To enter, simply email us at moir@seresin.co.nz with your details. Plus for every friend you get to enter, you'll receive an extra entry in the draw. Just get them to tell us you recommended them when they enter.


Nairobi Trio playing in Marlborough

If you're in Marlborough this weekend, you're in for a treat!

The Nairobi Trio are playing at Le Café in Picton this Saturday, alongside a tasting of Seresin wines and oils.

Tickets are $75 for the event, including wine tasting and a three course meal, or $25 for just the jazz. To book, please call Le Café on 03 573 5588.

We're really looking forward to an evening of good food, good wine, and good jazz!

Friday, July 9, 2010

The Big Shwop Returns

We're pleased to be part of The Big Shwop's return to Wellington this winter - with a bundle of exciting new surprises under its belt.

For the first time The Big Shwop will be open to men, with a dedicated shwopping area for a He Shwop.

The first floor gallery of St James Theatre on Courtenay Place will be transformed into an eco-shopping extravaganza, where hundreds of fashionable Wellingtonians can swap up to twenty of their barely worn quality clothes from their wardrobes for fabulous new ones.

Shwoppers will be treated to some complimentary goodies, including a glass of the official wine of The Big Shwop - the certified organic 2009 MOMO Sauvignon Blanc - and some treats from Ecostore and Trilogy.

Big Shwop tickets are $20. To pre register and for all event information, please visit The Big Shwop webiste.

Friday, July 2, 2010

Celebrity Organic Vineyards

According to this Huffington Post article, 'no celebrity career is really complete without their own wine'. They have profiled 10 organic vineyards and their owners in the film and music industries - featuring Sting, Danny Glover, Sam Neill, Brad Pitt and Angelina Jolie, and Seresin's own Michael Seresin. Although the article is light-hearted, its always nice to see organics in action. Click here to take a look at the article.

Providores and Seresin Chiaroscuro

If you are in London this month you're in luck.

Throughout July The Providores and Tapa Room Restaurant will be pouring the 2007 Seresin Chiaroscuro by the glass.

First produced in 2007, the Chiaroscuro was inspired by Michael Seresin's enjoyment of the co-fermented white wines produced in North-Eastern Italy. The Seresin Chiaroscuro is a blend of co-fermented Chardonnay, Pinot Gris, Riesling and Pinot Meunier. An Italian term, Chiaroscuro, is the contrast of light and dark, luminosity and shadow and a reflection of the different characteristics of the wine's composite grapes. Only 400 bottles were produced and the wine is now sold out.

Providores Bar Manager, Melanie Ellis, says the 2007 Seresin Chiaroscuro was selected as the wine of the month because of its uniqueness.

"We believe it is one of the very special wines to come out of NZ. Very rarely are wines made this way and the story behind how it evolved is such a nice one to tell. I think people are a little dubious about ordering it off our list as it is so unique and without guidance people are unaware of it’s potential. We want to get people to understand and love this wine, the way we do!"

Providore's Chef and co-owner Peter Gordon, suggests matching a glass of Chiaroscuro with a salad of crispy pork belly and green papaya with lychees and tamarind caramel dressing.