The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
Makes: Enough for each person to have 200g of fresh fish
Notes: I tested this recipe with three commonly available NZ white fish.
Ling which took 10 minutes plus resting 5.
Gurnard and Tarakihi both took 7 minutes plus resting.
The resting gives you a bit of wriggle room but look for fillets about the same size. With the Ling for example I folded the tail of the fillets under to make them the same width as the fatter section of the fillet.
Olives are my favourite quick snack with evening drinks. I always have the canned olives stuffed with anchovies or garlic in the pantry. Stepping up the olive game is simple, and olives store well in the fridge. Making you ready for your friends and family and that favourite bottle at short notice.
Kalamata olives traditionally pair well with Rioja, Syrah, tempranillo or a crisp white. Think of the lovely hot olive-loving countries, Spain, and Greece.
Salmon always looks and tastes amazing. A party favourite and available in most places.
In this instance, the Amisfield Rosé is particularly chosen as a match for a higher fat-content Salmon. Saltwater salmon is the most common farmed salmon sold in New Zealand. Think creamy pink salmon paired with the freshness of strawberries and a fabulous afternoon.
When I am preparing food for people to serve themselves, usually from the end of my kitchen bench, I think about how it'll look in 30 minutes. This salad tastes fantastic but also holds up well on a buffet.
The lovely sweetness of proper bacon and savoy cabbage pairs perfectly with Ceres Black Rabbit Riesling. It's a wonderful and clever match. I'd serve this with a late-night bacon sandwich too.
27 Steps Christchurch shares their favourite Venison recipe with The Wine List. Serve with Dog Point Pinot Noir.
Served with beet and blackberry puree; potato, fennel and olive gratin; winter vegetables, and jus.It is one of owner, Emma’s favourites.