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22 November 2012
grove, with varietals including Frantoio, Picual, J5, Verdale and
Ascalano. All the trees are tended and pruned by Anne herself.
In 1996 the couple travelled to Italy on a research trip.
While they were in Florence, in a little wine bar just across the
Ponte Vecchio, they got chatting to a local named Giancarlo.
"Giancarlo was a typical swarthy Italian who was endeared
to mischief," says Anne. "As it turned out, he owned an olive
grove just outside of Florence and an invitation to Sunday lunch
was extended. The lunch began at noon and fnished at 2am.”
Anne says she will never forget that insight into how life
should be lived. "We were sitting in make shift table out in the
olive grove with a pizza oven in the garden and the extended
family and neighbours all around cooking, chatting, laughing
and enjoying great food. The table was laden with jugs of olive
oil, baskets of homemade bread, jugs of local wine, cured meats
and big chunks of parmigano. A wonderful zucchini risotto was
brought along to be one course, followed by Florentine steaks
cooked on the fre, fresh vegetables cooked lightly and drown-
ing in olive oil."
"Since that day we have remained good friends with Giancarlo
and his family and returned many times to stay with them."
Later, Colin returned to the farm to help with the olive harvest
and was able to gain valuable frst-hand experience. Colin also
went to a trade fair in Bologna where they bought the frst of
their olive mills. In 1997 their harvest commenced with the new
mill based at Stonyridge Vineyard.
One of the main infuences on Anne’s culinary ability is her
sister-in-law Tessa. Anne describes her as an amazing cook and
says she has always been in the background inspiring and tutor-
ing her. Anne is also good friends with Julie Buiso so it is no
surprise Anne has her full cookbook collection and uses a lot
of her recipes.
With the busy life Anne leads, running the business and rais-
ing their children, her kitchen feels like a quiet place for refec-
tion and inspiration. She loves thinking about what to cook for
dinner and trying out new recipes and says she fnds preparing
a meal relaxing and grounding. "It is like you are coaxing the
elements of the meal along as you prepare and cook and fnally
bring them together on a plate. I like thinking about all the nutri-
ents that I am giving the family and how good wholesome food
makes you a good wholesome person."
With so many olive recipes under her belt, Anne selected an
olive oil and carrot cake for today’s epicurean. “It’s a really easy
recipe and always turns out lovely and moist."
Olive oil and carrot cake
½ cup of extra virgin
Waiheke olive oil
1 cup castor sugar
½ tsp vanilla essence
1 cup currants or sultanas
½ cup chopped walnuts
1 cup plain four
1 tsp baking powder
½ tsp mixed spice
½ tsp salt
1.5 cup grated carrot
Combine eggs, sugar, olive oil
and essence and mix well.
Sift the dry ingredients togeth-
Add wet ingredients and beat
on a low speed or with wood-
en spoon until the mixture is
Stir in currants, carrots and
walnut and mix well.
Pour the mixture into a well
greased 20cm ring tin.
Bake at 180ºC for 40 to 50
-- you can build an entire meal around it.
Best local ingredient: Rangihoua Extra Virgin Oil and
Most infuenced by: Tess, my sister-in-law. She has made me
the cook I am today.
I love to eat at: Friend’s houses, when everyone brings part of
the meal. Good friends and good food make for a great time.
Best ever foodie tip: Always keep olive oil in a cool dark
cupboard or the fridge.
OPEN DAILY 11am - 3pm
Enjoy Kennedy Point
wines and Olive Oil
at The Olive Festival
or at Kennedy Point
for our full range
44 Donald Bruce Rd
Ph 09 372 5600
Anne's olive oil and carrot cake: "It's a really
easy recipe and always turns out lovely
The Waiheke Olive and Artisan Food Festival will be
delighting the tastebuds again this Saturday 24 and
Sunday 25 November.
Held at picturesque Rangihoua Estate, at 1 Gordons
Road in Rocky Bay, the festival is always a popular
event with visitors and locals alike, and this year
features artisan food producers, food stalls, live
music and a range of the island's award-winning
extra virgin olive oils.
The entry fee is $15 on the door with children
under 12 free. No BYO or dogs please.
Food, music and delicious
Earliest cooking memory: My dad’s Bulgarian favours – I
clearly remember the smell of the foreign spices.
Favourite food memory: Cleaning and cooking porcini mush-
rooms in Italy. We picked them at 4am in the morning and then
sliced and sautéed them with parmesan, olive oil and salt and
pepper -- simply amazing.
I wouldn’t be without: My new frypan – a Circulon. It’s big and
deep and a great all rounder that goes from stovetop to oven.
Favourite ingredient: Other than olive oil? A can of tomatoes
145 Ocean View Rd Tel 372 7174
Exclusive to Take Note Waiheke
NZ post international airmail CHRISTMAS DEADLINES
Australia: Monday 10 December
South Pacific, East Asia, North America, UK & Europe: Monday 3 December
Rest of the world: Friday 30 November
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