Food by Chantelle

09/02/2023

Zesty garlic prawn kebabs with a warm potato salad, wine matched with The sisters Sauvignon Blanc
For my recipe head over to http://www.thesisterswine.co.nz/

29/10/2022

"Those who know me know I love nothing more than a girls lunch in the sun with a chilled glass of vino in hand.
This is a quick and easy lunch to enjoy with the girls over the summer.
The chicken can be marinated ahead of time, and
flatbreads are pre-made.
Pinot gris and the flavours of tandoori go wonderfully together.
This recipe is for two but can easily be multiplied for more guests."
Recipe over at The sisters wine.

30/05/2022

recommends enjoying the last moments of the warmer weather by pairing a spicy pork belly bao bun with the refreshing dry Karakuchi taste of Asahi Super Dry.

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07/04/2022

AD - Time to start planning your weekend
menu!

Silver fern farms new pure burgers are your ticket to deliciousness at home.
Keto and allergen friendly.
Tender beef brisket, lamb rump, melt in your mouth short rib and also available in slider size to keep your little bambino’s happy.

Available in supermarket freezers now.

28/05/2021

Craving a fragrant noodle dish to warm up your senses?

The talented Chantelle from created this delicious wine and food match for us.

Noodle bowl matched with Rapaura Springs Rohe Sauvignon Blanc 2020.

INGREDIENTS
Broth:
500ml chicken stock
1 spring onion stalk
3 coriander stalks
2 cloves garlic
1 small piece of ginger
Pinch of chilli flakes
3 Tbsp miso paste
1/2 cup water
3 Tbsp cream
Juice of a lime

Noodle bowl:
200g packet udon noodles
500g piece eye fillet (chicken or fish work well too)
2 bok choy
2 spring onion stalks
2 cups mung beans
2 cups snow peas
Coriander to garnish
1 Tbsp rice bran oil

METHOD
In a large pot place all ingredients for broth leaving cream and lime juice till the end.
Gently simmer for 30 min.
After 30 min strain the liquid into another pot, discard the bits your now left with a broth place back over a medium heat, add fresh lime juice and cream.
Simmer for a further 10 mins.
Remove from heat.
Pre heat your oven to 180 fan bake.
Heat a heavy based oven proof fry pan on a high heat, roll your eye fillet in the rice bran oil sear the eye fillet in the pan until its brown all over.
Place in the over for 10 mins (or less if you’d like it rare) then remove cover and leave to rest.
Bring a large pot of water to the boil and add your udon noodles after 2 minutes add you bok choy and snow peas to the boiling water and noodles after 1 min of cooking strain. These vegetables don’t need long.
Turn your broth back on to warm.

Now its time to assemble your bowls...
Slice your eye fillet, place noodles and vegetables in bowls, pour over hot broth and garnish with coriander and lime wedges.

06/05/2021

04/05/2021

Perfect little spot for a Sauv!

Join Appellation Marlborough wine for a live Instagram tasting this Wednesday 5th May 2021 and raise a glass or 2 for Sauvignon Blanc day Friday 7th.

30/03/2021

Oysters and Sauvignon Blanc are a delicious match and we've teamed-up with Chantelle from Food by Chantelle who has put together this easy recipe for you.

Bluff Oysters with Mignonette matched with Forrest Sauvignon Blanc 2020

Ingredients:
1 doz bluff oysters
2 cups crushed ice
Greens to garnish (olive leaf)
1 lemon cut into wedges

Mignonette
1/2 cup red wine vinegar
2 Tbsp finely diced shallots
1 teaspoon finely ground red peppercorns
Salt to taste

Method
Combine all ingredients for mignonette in a small bowl chill for 30 minutes in the fridge.

In a large shallow serving dish place ice arrange oysters on the top place mignonette in a small ramekin in the middle garnish with greens and lemon wedges.

Serve with a chilled glass of Forrest Sauvignon Blanc. Enjoy!

Forrest Wines