Home' Waiheke Weekender : August 9th 2012 Contents Waiheke Weekender 9
9 August 2012
After four years the grove returned just
four bottles of oil and Berni was in heaven, so
with 2012 looking to be a bumper yield, she is
expecting to be pretty liberal with her Azzuro
oils in the kitchen these days.
A keen gardener, and away from the opos-
sum depridations of Titirangi, Berni has enjoyed
establishing her outstanding garden with its
dramatic, sweeping sea views. She has a hot-
house to raise the seedlings and enjoys nothing
more than harvesting their own produce from
Furthermore, Berni believes she has the
perfect secret ingredient in abundance.
Initially Kerry would mow the steep coastal
slopes on which the groves were planted but
when they attended an olive conference held on
an olive grove that also farmed alpacas, Kerry
turned to Berni and said “let’s get a couple”.
The pellets of alpaca manure, she says, are
perfect for the garden and easily collected by
her outdoor vacuum Lady Muck.
One of her raised beds is dedicated to garlic
which was planted in traditional style on 22
June – another perfect culinary combination
with her oil.
There are now 20 alpacas and alpaca
garments knitted by Bev Beetlestone are an
added attraction at the Azzuro gift shop.
So much for retirement. These days Berni
runs the giftstore through the summer months,
although in winter she spends a lot of time with
her cookbooks, testing recipes and finding time
for more leisurely lunches with friends
in the city.
Roasted fresh snapper with parsley
“I love cooking fish. Fresh snapper is a
Kiwi privilege because we can all catch
what we need in the waters around
Waiheke or we can purchase from the
Fish Market at Wynyard Quarter.”
2 very fresh whole snapper, about
3 tbsp plus 1/4 cup Azzuro Groves
Extra Virgin olive oil
1⁄2 tsp paprika
Salt and freshly ground pepper
1 onion cut into slices
1⁄2 cup flat leaf parsley leaves
1⁄4 cup lemon juice
2 tsp Dijon mustard
Heat oven to 200oC and line a baking
tin with baking paper. Place snapper
in the tin, then rub the fish inside and
out with 2 tablespoons of olive oil and
sprinkle with paprika, salt and pepper.
Coat the onion with the other table-
spoon of oil and season, then arrange
the onion over the fish.
Bake until snapper is just opaque and
the onions are beginning to brown –
about 20 minutes.
Meanwhile blend the parsley, lemon juice and
mustard in a blender until the parsley is finely
Gradually blend the remaining 1/4 cup of
Azzuro extra virgin olive oil and then season
with salt and pepper.
Drizzle over the fish and enjoy.
Earliest cooking memory: Because I got
married young, cooking came as a bit of a shock
but after years of experimenting, I realised I had
a passion for it and became more adventurous
in the kitchen.
Favourite food memory: My teenage son
cooking for my birthday – it was the best Beef
Wellington I have ever had.
I wouldn’t be without: The fabulous set of
chef ’s knives my husband bought me.
Favourite ingredient: Azzuro Groves extra
virgin olive oil (made by my husband).
Best local ingredient: Vegetables from my
herb and vegetable garden.
Most influenced by: Those passionate chefs
who make the most out of fresh New Zealand
I love to eat at: My daughter ’s house in
Devonport – it is always great fun.
Favourite fast food: Arancini (rice balls made
from left-over rissotto).
Best ever foodie tip: Season well and use
lots of extra virgin olive oil – it’s not just for
Drizzle the parsley pesto over
the fish and serve.
Right – A kitchen full of gadgets.
Castles in the sun
It is at about this time each year that
you start to stare longingly at those full-
colour beach scenes and sun-drenched
landscapes in magazines and brochures.
The thought of being warmed right
through without having to be in close
proximity to an artificial heat source is
most enticing. So if you can’t jet off to
the beaches of Spain this winter, at least
you can console yourself with something
from a castle in Spain in your glass.
Castillo Perelada Brut Reserva is a
wonderful smoky Spanish cava, made
in the traditional methode way with the
second ferment being in done in the bottle.
It will court this week’s dish and disarm
it with its wonderful sensory breadth.
It has hints of apple blossom and dried
fruit all pulled together with a clean, taut
finish which will have it bowing down to
Wine columnist Linda Jones matches Berni’s
roasted snapper with a Spanish suitor
AZZURO GROVES PRODUCES WAIHEKE
2012 EXTRA VIRGIN OLIVE OIL
152 Te Whau Drive, Phone 372-2700
Open Sat/Sun 11am to 4pm
Six flavoursome oils to choose from
Tuscan Blend, Leccino/Pendolino, Frantoio, Picual,
Koroneiki, & our new Azzuro Blend
Try these beautiful olive oils at Azzuro’s shop - the
sensory experience will amaze you
Fresh is best - taste the passion at Azzuro’s shop
where the great Autumn weather has produced
some amazing flavours in our olive oil.
Be generous with the olive oil, sprinkle
over the onion and bake until the fish is
just opaque – about 20 minutes.
the baked snapper
to the last drop.
It is made
from three tradi-
Xarel lo. This
been in produc-
tion since the Middle Ages, with the Carmelite
monks bodega situated within its grounds. Their
wines have been consumed at royal banquets
and peasant feasts alike and their Rosado Cava
was noted as an absolute favourite of Salvador
It sits on the shelf for under $20 so you
won’t have to pay a king’s ransom to sample
their fare; so let this bubbly put a bit of Spanish
sparkle into a dreary winter ’s day.
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