Home' Waiheke Weekender : 4 October 2012 Contents Waiheke Weekender 7
4 October 2012
the actual juices from the butter.
Jolene prefers to use muscular cuts such as chicken
legs or thighs because they have more favour. Breast
fllets will tend to dry out faster during cooking.
To accompany this lovely zesty chicken, she
recommends simple vegetables; pan roasted gourmet
potatoes, baby purple heirloom carrots and slender
stem broccoli. Pan roast the halved gourmet potatoes
which have been parboiled using the butter saved
from the chicken. Once there is a nice golden colour
on the potatoes, pop them into the oven to continue
While the potatoes are roasting away, peel the baby
purple carrots and blanch them until slightly tender.
Blanch broccoli until they’re bright, vivid green.
Remove from the water and put into ice water to stop
the cooking process – nobody likes grey, overcooked
Next step... the jus. Reduce the saved chicken juices by two-
thirds, whisk in two tablespoons of the cold chicken butter one
spoon at a time, this will thicken the jus.
Sauté the carrots and broccoli using the chicken butter. Don’t
forget to season all the components with salt and pepper just
To assemble, place potatoes in centre of a plate, place chicken
on top and scatter broccoli and carrots around.
Dress with the jus and enjoy.
Earliest cooking memory: Cooking biscuits for Christmas with my
Favourite food memory: Most of my mum’s cooking, which I’ll be
enjoying again soon as she is coming to visit me this summer! She even
makes tripe taste great.
I wouldn't be without: Victorinox knives – they’re awesome.
Favourite ingredient: Couverture chocolate.
Best local ingredient: Ringawera bread, made on Waiheke.
Most infuenced by: Lesley Jacobs and Kevin Gericke from The Food
and Beverage Institute in South Africa.
I love to eat at: Home with my partner René (guinea pig), friends and
Favourite fast food: Steamed mussels.
Best ever foodie tip: Don’t be afraid to experiment in the kitchen and
always keep your knives sharp!
There are just about as many wineries on the island nowa-
days as there are years since the Goldwaters’ planted their frst
vines in Ostend in 1978. Before it was fashionable or even, by
many experts, believed to be feasible, the couple would visit
on their days off to plant one of our frst vineyards. What an
illustrious history cultivated by those many dedicated people
for us all to enjoy.
The wine to meld easily with the classic favours in
this week’s lemon and herb chicken is Goldie’s ‘Island’
Chardonnay 2012. This is the second tier chardonnay produced
by Goldwater and is a ripe, easily quaffable style. The succu-
lence of the chicken and herb favours will be sealed off by the
ripe fruit and good structure of this wine.
The iconic Goldwater label with its beautiful pohutu-
kawa tree has gone, but the same dedication to producing
handcrafted wines has remained with the Goldie label. This
Wine columnist Linda Jones muses on the early days
of the island vineyards.
Jolene recommends simple vegetables to
accompany the chicken; pan roasted gourmet
potatoes, baby purple heirloom carrots and
slender stem broccoli.
re-branding was not due to
some marketing directive,
but through Goldwater wines
merging with Vavasour in
2006. When this was subse-
quently sold to Bill Foley, the
Goldwaters’ retained their
beautiful island vineyard,
but lost the Goldwater brand.
This has been retained by
the Marlborough vines they
had nurtured into sauvignon
If you want to visit the
Goldie tasting room, it is now
open Wednesday to Sunday
from midday to 4pm and the restaurant is open at weekends.
With glass in hand I recommend you take a stroll up the hill
to that beautiful, iconic tree. And any children in tow for the
holidays will be equally enamoured by the famous tyre swing
outside the tasting room door.
A celebration of 50 years of the Billy Apple® brand.
Billy Apple has worked with Waiheke Winemakers to produce
the 'Billy Apple®: Official Selection'.
Vintners' choices are from the classic 2010 vintage of Kennedy Point,
Man O'War, Miro, Obsidian, Peacock Sky and Poderi Crisci.
RESERVE YOUR BILLY APPLE® CASE OF PREMIUM RED WINE NOW!
OPEN 7 DAYS 10AM -- 4PM
2 Korora Road, Oneroa Ph (09) 372 9907
" Simplicity is the ultimate sophistication." LEONARDO DA VINCI
Open 7 days 10am – 5pm • 2/116 Ocean View Rd • 372 6873
Links Archive 27 September 2012 11 October 2012 Navigation Previous Page Next Page