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8 Waiheke Weekender
Richard's Honey Shack roadside stall in Palm
Beach was modelled on the Berenstein Bears
A cheeky little rascal
A cheeky table fellow to adorn this week's dish is the wine varietal arneis, pronounced 'are nays'.
The grape originates from Piedmont in Northern Italy, where it was often used to soften down the
big Barolo wines. When this practice lessened, the production of this wine reduced dramatically,
almost to the point of extinction, but fortunately it has gained some traction in its homeland and
domestically, with a few local vineyards investing in it with great success.
Its name translated literally means 'little rascal' and that is what it is in the glass. It is a
playful wine, easily enjoyed without drawing too much attention. This week's wine is the Villa
Maria cellar selection Arneis 2011 from the Hawkes Bay. If sauvi-
gnon blanc is your thing then this could be a nice side-step into some-
thing new. It has citrusy, refreshing fruit characteristics of mandarin,
leaning into a stone-fruit profle with a vibrant mouth-feel. It is a
fruit and foral gardener’s delight in a glass and will race around the
favours in this week’s Asian infuenced pork dish. Villa Maria have
just celebrated their 50th vintage and is the only founding vineyard
in Auckland to still be in family hands. There is a Villa Maria Private
Bin Arneis 2011 available, which is lighter in style and the perfect
accompaniment to summer seafood and aperitif dishes. A captivating
wine partner and defnitely a welcome Italian infuence at any Kiwi
barbecue this summer.
Wine columnist Linda Jones matches Richard's sticky spare ribs with a little
known varietal called arneis.
Earliest cooking memory: Making breakfast in bed for my
parents. My dad built me a box to stand on so I could reach what
I needed and gave me a lasting lesson on 'hot'. He asked me to
put my hand on the element and turned it on, of course I took it
off when it became too hot and never once did I burn myself.
Favourite food memory: The rollmops my mum used to buy as
a treat. I fondly remember the salty, vinerger favour.
I wouldn't be without: My Wusthof classic knife. There isn't a
day in my life that I haven't cooked with it. Breakfast lunch or
dinner, it serves me well
Favourite ingredient: A keen gardener, I love fresh seasonal
vegetables and herbs. The fresh mint at the moment is divine.
Currently too I have a real fascination with paprika and am using
it in everything.
Best local ingredient: Besides my honey... I love the island
olive oils, we are so spoilt for choice.
Most infuenced by: Cookbooks. I collect old cookbooks and
are flled with inspiration. I like to read them and then re-create
the dishes my way.
I love to eat: At home with friends and family. In the summer
there is nothing better than cooking on a wood-fred barbecue.
Favourite fast food: Fruit and nuts, particularly almonds soaked
Best ever foodie tip: Honey has been found to keep levels of
blood sugar fairly constant compared with other types of sugar.
So next time you go for a workout take a spoonful of honey to
help you to go the extra mile.
If you are feeling low and lethargic in the morning, instead of
reaching out for a energy drink, try honey. Spread it on toast or
replace the sugar in your tea for a refreshing surge of energy.
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