Throughout Otago, people with a love of food and fresh produce are turning out amazing products. For some it is just a hobby, for others it has turned into their livelihood. Christina McDonald reports.
So it was only natural he went on to establish his own vineyard.
Mondillo Vineyards is nestled in ''the warmest site in the coolest region'' in Bendigo, Central Otago.
Originally from Rhode Island, in the United States, Mr Mondillo trained in hotel and restaurant management and culinary arts before starting Mondillo Vineyards in 2001.
''I was originally intrigued by my grandfather making it [wine] in his basement,'' he said, ''so when I was a little fella I always had my feet in grapes.''
He has immense passion for growing grapes and making wine, but insists he never sees the romance in viticulture.
''The reality of it is it's primary production - it's a lot of hard work.
''It's obviously rewarding to produce a product that puts a smile on people's faces. I mean, nobody really gets too excited about tomato sauce, do they?''
He is clearly enthused about the imminent release of the vineyards' 2013 wines, which were in the barrel when Mr Mondillo was interviewed by the ODT.
The vineyard obviously has a recipe which works, as the long awards list will testify. The biggest challenge, he said, was dealing with frost.
It was ''the single biggest challenge in Central Otago'' which Mondillo Vineyards tackles with two wind machines and overhead sprinklers but, ultimately, ideal site selection at the very beginning was essential, he said.
''We haven't had any major damage since we planted the vineyard.''
To accompany Mondillo Vineyards' riesling
Ingredients
1 large salmon fillet
Sea salt
½ cup roughly chopped almonds
Method
Heat the oven to 180degC Remove bones from the salmon and sprinkle with salt.
Place in a lightly-oiled baking dish.
Cover with foil and bake for 20 minutes (time is dependent on size of fillet).
Remove the foil and sprinkle salmon with chopped nuts and place back in the oven on grill for 1-2 minutes to lightly toast.
Place salmon on a large serving plate and surround with the sweet and sour capsicum dressing below garnish with fresh herbs.
Ingredients: Dressing
1 tbsp olive oil
2 spring onions finely chopped
½ red pepper, ½ green pepper both seeded and finely chopped
1 tsp finely chopped fresh ginger
1 tbsp finely chopped coriander
Freshly ground pepper
¼ cup red wine vinegar
1 tbsp soy sauce
1 tbsp tomato sauce
½ cup liquid honey
Method
Heat oil in frying pan, gently sauté the spring onions, peppers and ginger for 3 minutes. Add coriander and grinds of pepper.
In a small pan, gently heat the vinegar, soy sauce, tomato sauce, honey and 1/4 cup water. Stir until the honey melts.
Add pepper mixture to the sauce and serve with the baked salmon.
