Among the vines at Gibbston, executive chef Mark Sage will be found creating "matches made in heaven" at Gibbston Valley Winery's restaurant.
"The challenge for me is to create dishes that will complement the wines that we produce with all the nuances that the different terroir within the vineyards provide," Mr Sage said.
Celebrating the 25th anniversary of its first commercial harvest this year, the winery is well known as a producer of fine wines. Mr Sage and his team keep the quality of food at the same high levels.
Sharing his passion for fine food and wine is Mr Sage's wife and Gibbston Valley Winery sous chef Sue.
The couple has been with Gibbston Valley Winery for more than a decade, bringing innovation and passion to the kitchen, driven by the belief that "good food should be enjoyed with good wine".
"I enjoy using the best of New Zealand produce as the main ingredients in our menu, enhanced by the best of unique ingredients sourced from other countries.
"I like to challenge our chefs in the kitchen, and of course our customers, with innovative food," he said.
Just as important as creating delicious meals was Mr Sage's role in suggesting a perfect wine match to accompany each dish.
But as he is quick to point out, these matches are only suggestions, not rules.
"We very much encourage people to experiment, and our knowledgeable staff are more than happy to make suggestions or take particular preferences on board."
This winter, the menu at Gibbston Valley Winery is full of flavoursome delights, including slow-cooked Havoc pork, South Island fish stew with toasted buckwheat, and the Gibbston Valley harvest platter.
This week, Mr Sage shares his recipe for slow-cooked beef short ribs with white beans and polenta.
This warming winter meal is full of rich, hearty flavours, perfect for a winter's evening.
Slow-Cooked Beef Short Ribs with White Beans and Polenta
Serves 8
Ingredients
4-5kg beef short ribs
8 shallots or 2 large onions (diced)
8 whole cloves peeled garlic
3 peeled and diced carrots
3 Tbsp cabernet sauvignon vinegar
Juice of 3 oranges
Salt and pepper
2 litres fresh beef stock
2 tsp sugar
2 bay leaves
20 sprigs fresh thyme
Pinch of saffron
2 fresh tomatoes (diced)
2 small tins cannellini beans
Sola Polenta ingredients
1 cup instant polenta
700ml beef stock
60g diced butter
30g grated fresh Parmesan
Method
Fry the shallots, garlic and carrots in a little olive oil, until coloured. Take out of the pan and fry the beef ribs until golden.
Season.
Put the ribs and vegetables into an ovenproof dish. Deglaze the pan with red wine vinegar and orange juice.
Add the fresh beef stock, sugar, bay leaves, fresh thyme, saffron and tomatoes.
Cover the dish tightly with foil and cook in a slow oven (120degC) for about 12 hours.
Add the cannellini beans and cook for another hour.
Remove from the oven and skim off excess fat. Taste, season and cover.
Polenta Method
Heat stock and whisk in polenta.
Cook over gentle heat whisking continuously until polenta has thickened (about five minutes).
Whisk in the butter and cheese. Taste for seasoning.
Serve with the ribs when the polenta is ready.
CHEF'S TIP
It would be perfectly matched with a Gibbston Valley China Terrace Pinot Noir.
