Rockburn Wines winemaker Malcolm Rees-Francis has had his
fingers crossed for a ''No 1'' ranking for the past eight
years, since being named ''No 2'' in Cuisine magazine's
annual New Zealand pinot noir tastings in 2006.
This is a simple dish with complex flavours, and a variety
of textures, worth the time to make, writes Jason Moss, of
Waitiri Creek Wines. If you are not interested in hare,
replace it with another meat such as venison, beef or
Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier. This month Chef Pfyl shows us how to make
fromage blanc, rhubarb compote and granola, which can be used
separately or made into a fresh, healthy dessert.