Home' Waiheke Weekender : 13 December 2012 Contents Waiheke Weekender 7
13 December 2012
iours and live long, contented lives.
The dramatic improvement in favour and the ability to focus
on sustainability will resonate with many islanders and being both
organic and grown within city limits will have added appeal to
those who love good food and care where it comes from.
Having enjoyed farm produce for years at home, Bev and
David were insistent that the butchery include the production of
small goods and pies, which are produced by an in-house chef to
capture the variety of favours in the meat of heritage breeds.
Contrary to what many expect of organic farms, due to its
increased soil fertility Muriwai Valley follows similar stocking
rates to most conventional operations and turns out comparable
volumes of meat. The real difference is in the quality of life
afforded to livestock and thus the quality of the meat produced.
Bev and Dave are committed to producing uniquely favoursome,
nourishing and fnely textured meats, from only ‘purpose-built’
animals, raised organically in the great New Zealand outdoors.
Here Bev shares her recipe for the perfect Christmas ham and a
light summer lamb dish for those summer evenings.
2kg ham joint
1 carrot, chopped
1 onion , peeled and chopped
1 leek, trimmed and chopped
1 cinnamon stick
1 tsp peppercorns
1 tsp coriander seeds
2 bay leaves
About 25 whole cloves for studding
For the glaze you will need
200g demerara sugar
25ml sherry vinegar
100ml Madeira wine
Place the ham in a large pan and cover with cold water. Add the
carrot, onion, leek, cinnamon, peppercorns, coriander seeds and
bay. Bring to the boil, then turn down to simmer for around two
and a half hours, topping up with boiling water if necessary. Skim
off any impurities on the surface.
Carefully pour the liquid away (I like to keep it for making soup),
then let the ham cool a little while you heat the oven to 190ºC,
170ºC fanforced or gas mark 5.
Lift the ham into a roasting tin then cut away the skin, leaving
behind an even layer of fat. Score the fat all over in a criss-cross
pattern, then stud cloves all over the surface of ham.
To make the glaze, put the sugar, vinegar and Maderia in a pan
and bring to boil. Add the honey, bring to a boil and remove from
Pour half of the glaze over the fat of the ham, roast for 15 minut-
ess and then pour over the remainder and return to the oven for
another 35 minutes, basteing with the pan juices 3 to 4 times as
Turn the pan around in the oven a few times during cooking so
the fat colours evenly, and keep basting. Remove from the oven
Open 7 days 11.30am till 5pm for lunch and wine tastings
Ph 372 8822 • 80 Onetangi Rd • www.stonyridge.com
Open for lunch Fri-Sun
Dinner 5.30pm-9.30pm 7 days. Bookings advisable.
Phone 372 5309
Restaurant & Bar on the Beach
Open for breakfast, lunch and dinner.
From 8.30 am. Tuesday to Sunday.
Closed on Mondays. Smiles on tap.
21 The Strand, Onetangi Beach - 09 372 4106
Enjoy our Allpress coffee & views
coffee • breakfast • lunch
Open 7 days 8am – 3pm. Licenced. Take out or dine in.
29 Waikare Rd, Oneroa. 372 9035 www.delightcafe.co.nz
Cafe: Sat & Sun 12-4 pm
Tasting Room: Wed-Sun 12-4 pm
18 Causeway Rd, Ostend
Phone 372 7493
FAST LUNCH ONLY $10
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DINNER 7 DAYS 5PM-LATE. Ph 372 9185
Downstairs, 149 Ocean View Rd, Oneroa
Italian Cuisine ö Open 7 days
Breakfast ö Lunch ö Dinner
Phone 3728711 ö www.fenice.co.nz
OPEN 7 DAYS
Wine tastings & lunch from 12pm
WEDNESDAY to SATURDAY
Degustation dinner from 6pm
Italian Long Lunch
12.30pm Bookings essential
PRIVATE TASTINGS &
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Tel 372 2148 or email
METRO RURAL RESTAURANT
OF THE YEAR AWARD 2012
Tailored catering solutions, menus designed for you.
We can design it, cook it, vacuum pack it, plate it,
deliver it. Ring for a quote.
FOOD EMBASSY CATERING COMPANY
Tel 372 7197 or 021 558 131. 102D Ostend Road
Waiheke Twilight Tour
Book at the i-Site or call 0800 AROUND
Departs Oneroa 5pm Thu & Fri.
Incl a vineyard tasting plus a beer/
wine on us at the iconic Charlie
Farleys in Onetangi.
Dinner options available.
Wine -- Food -- Ambience
Lunch & Dinner 7 days
Wine Tasting 7 days
Wine & platters 7 days
Phone 372 9050
HOME OF OBSIDIAN & WEEPING SANDS WINES
FOR TASTINGS & WINE SALES
Te Makiri Rd (o Seaview Rd), Onetangi
T: 09 372 6100 W: obsidian.co.nz
11AM - 4PM
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