This time last year I cooked a series of winter pop-up lunches at Bannockburn’s Desert Heart vineyard with owner Jane Gill.
The vineyard kitchen has now closed permanently to enable Jane to get on with new adventures but a whole lot of sweet memories remain of the good times had among the vines with a woman who put the hospitable into hospitality.
The cellar door, protected only by drafty curtains of plastic from the southerly climes, was always an October to April venue until Jane suggested we give it a go in May - crank the gas heaters up, get some lively music going and fill the place with warm, happy bodies. What could go wrong? Nothing (bar a couple of minor electrical issues) as it turned out and our Day in May was followed by a Matariki celebration in June and a mid-winter warmer in July.
Diners appreciated being given a reason to break out of hibernation to fill their hearts and bellies with love, and requests for the featured recipes have been overwhelming.
So here we go, only one year later for all who asked and anyone needing inspiration for their own heart- and belly-filling winter gatherings.
These recipes are from our Day in May. The third course of this bistro-style menu was Jane’s bread and butter pudding with caramel sauce. Unfortunately there is no recipe because it is in Jane’s head and unlike me, she has no ODT deadlines making her write them out. I’ll keep on her though.
Roasted, spice-rubbed beef sirloin
This recipe comes from chef Geoff Scott who I worked with in Auckland some time ago after he sold Vinnies - his Herne Bay restaurant that was more fine dining than bistro with exemplary French technique.
The heady notes of this spice rub say French or Swiss Alps to me so it works well for winter and is also great for venison. For a simply-roasted piece of meat, cooked medium-rare, the flavour is fantastic and blows those who associate roast beef with an unappetising lump of leather away.
Trust the measurements and cooking times on this one and you will not be disappointed.
Serves 4
Ingredients
1kg beef sirloin
5 juniper berries
1 tsp ground mixed spice
¼ tsp freshly ground black pepper
2 tsp sea salt flakes
1 tsp fresh or dried thyme
1 bay leaf, fresh or dried
Zest of 1 small lime
Zest of ½ lemon
Method
Finely chop all the spice rub ingredients together.
Rub the spice mix all over the sirloin, massaging it into the meat and the top cap of fat.
Place the sirloin on a wire rack, uncovered in the fridge overnight or for at least 6 hours.
Heat the oven to 200°C, transfer the sirloin and rack to a roasting dish.
Cook for 20 minutes, then reduce the heat to 170°C for a further 20 minutes depending on how well cooked you like it.
Take the sirloin out, cover it with foil and a tea towel and let it rest for 20 minutes.
Carve thick slices to serve with fries and a seasonal salad.
Smoky roasted tomato and red pepper soup
Roasting tomatoes, peppers and onions brings out sweetness and an elevated level of flavour from the vegetables. The quality of your smoked paprika is important.
I am a fan of La Chinata which seems to be more available in supermarkets these days. If I have left this a little late for tomato season, canned works just fine - roasting the peppers and onions still bringing out the desired flavour elevation.
Serves 6
Ingredients
2 red peppers, deseeded and chopped in half
2 onions, peeled and chopped in quarters
4 large ripe tomatoes, chopped in half
2 Tbsp olive oil
400g can chopped tomatoes
1 litre vegetable or chicken stock
1 Tbsp smoked paprika
Extra virgin olive oil and basil or thyme leaves, for serving
Method
Heat the oven to 180°C.
Place the peppers, onions and halved tomatoes in a baking tray. Drizzle with oil and season with salt and pepper. Bake for 40 minutes, turning occasionally, until peppers are soft.
Remove from the oven and allow to cool slightly. Using your hands, peel the skin from the peppers and tomatoes and discard.
Place the peppers, tomatoes, onions and any juices in to a large saucepan with the canned tomatoes, vegetable stock and smoked paprika. Bring to the boil, reduce heat and simmer for 20 minutes.
Blend until smooth.
Reheat if necessary and serve with a drizzle of extra virgin olive oil and a sprinkle of basil or thyme leaves.
Bistro salad with pear, blue cheese and walnuts
A classic salad that rounds out a meal of steak and fries to perfection.
Serves 4
Ingredients
¼ cup extra virgin olive oil
20ml cider vinegar
2 tsp Dijon mustard
4 cups seasonal salad leaves
1 small pear
80g blue cheese
40g walnuts, toasted and roughly chopped
Method
Whisk the oil, vinegar and mustard with a couple of pinches of sea salt flakes and a good grind of black pepper to create a dressing.
Place the salad leaves into a bowl. Core and slice the pear into the bowl and crumble in the blue cheese.
Toss gently, pour over the dressing and sprinkle with walnuts.
