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BAKED GOATS CHEESE PARCEL WITH CELERIAC WALDORF SALAD

Recipes

These are our favourite recipes and wine pairings from the team at Aurum Wines.

BAKED GOATS CHEESE PARCEL WITH CELERIAC WALDORF SALAD

BAKED GOATS CHEESE PARCEL WITH CELERIAC WALDORF SALAD

BY DEBBIE CROMPTON INGREDIENTS FOR WALDORF FOR 4 PEOPLE AS A LUNCH: About 10 freshly shelled walnuts, roughly chopped2 apples julienned – Coxes Orange or Braeburn200 ml mayonnaiseJuice of half


DAMA BIANCA “LADY IN WHITE” ANTIPASTO OR SALAD

DAMA BIANCA “LADY IN WHITE” ANTIPASTO OR SALAD

This relies on the simplest of combinations, and it’s so easy to prepare, however the very best quality ingredients are crucial. In Italy it is made with fresh Buffalo Mozzarella,


YELLOW THAI SEAFOOD CURRY

YELLOW THAI SEAFOOD CURRY

Yellow curry is milder than other Thai curries in terms of spiciness. It gets it’s golden, slightly orange colour from the ground turmeric used. This seafood curry is soft sweet


CRISPY ROAST PORK BELLY WITH QUINCE

CRISPY ROAST PORK BELLY WITH QUINCE

By Debbie Crompton RECIPE FOR 4 PEOPLE: 1kg pork belly, skin on, bones removed2 finely sliced onions250ml Aurum 2009 Pinot GrisApprox 500ml chicken stockSprig fresh thyme2 quince, quartered peeled and


CHINESE PANCAKES

CHINESE PANCAKES

By Lucie Lawrence RECIPE SERVES 6: Homemade Hoisin Sauce 4 tablespoons soy sauce2 tablespoons smooth peanut butter1 tablespoon dark brown sugar or honey2 teaspoons rice wine vinegar1 garlic clove, finely


CENTRAL OTAGO CHRISTMAS CAKE

CENTRAL OTAGO CHRISTMAS CAKE

This white port has hints of peach and dried fruit.What better accompaniment than my Central Otago fruit cake.I always make a Christmas cake on November 15th every year, and spike


PORT MOLYNEUX WITH OAT CAKES, BLACKMOUNT CHEDDAR, AND NECTARINE CHUTNEY

PORT MOLYNEUX WITH OAT CAKES, BLACKMOUNT CHEDDAR, AND NECTARINE CHUTNEY

Freshly made oat cakes and Blackmount Aged Cheddar from Blue River – it’s made from 100% pure sheep’s milk. The port, cheddar and oat cakes are especially delicious with Provisions


BARBEQUED QUAIL WITH GRILLED APRICOT SALSA, PILAF AND PINE NUTS

BARBEQUED QUAIL WITH GRILLED APRICOT SALSA, PILAF AND PINE NUTS

BARBEQUED QUAIL WITH GRILLED APRICOT SALSA, PILAF AND PINE NUTS Drinking Aurum Chardonnay it was like being transported to an orchard pack house full of fragrant Central Otago apricots. Its’ stone


ENTRÉE OF CURED SALMON WITH FENNEL CUCUMBER SLAW, CAPERS AND PINK GRAPEFRUIT

ENTRÉE OF CURED SALMON WITH FENNEL CUCUMBER SLAW, CAPERS AND PINK GRAPEFRUIT

Blanc de Blanc: In New Zealand we tend to drink bubbles before dinner, or with canapés, rather than with a meal. But a glass of elegant and dry Blanc de


LAMB TAJINE

LAMB TAJINE

The complex fragrances of the spices, quince and fennel with the richness of the lamb are perfect with the Amber wine as it provides mouthfeel, acidity and its own middle


PASTA PRIMAVERA

PASTA PRIMAVERA

This recipe is a celebration of spring. I am giving you here one version but any fresh , often green, vegetables from the garden can be used. Don’t hesitate to


Chilli Con Carne

Chilli Con Carne

CHILLI CON CARNE WITH VENISON, GREEN CAPSICUM AND CUMIN By Debbie Crompton INGREDIENTS SERVE 5 PEOPLE: 2 x 300g cans red kidney beans, drained 100 – 200ml olive oil 500g


Venison with Juniper

Venison with Juniper

VENISON STEAK WITH JUNIPER BLUEBERRY SAUCE By Debbie Crompton RECIPE SERVES 4: 4 sprigs thyme leaves, stripped off their stalks 5 juniper berries Salt and pepper Extra virgin olive oil


Central Otago Pinot Noir Lamb Recipe

Central Otago Pinot Noir Lamb Recipe

LAMB LOIN RUBBED WITH PORCINI MUSHROOM POWDER AND THYME BOULANGERIE POTATOES Merino Lamb has a distinct delicious flavour in this recipe but it’s not necessary if you have trouble sourcing


Central Otago Pinot Noir Lamb Recipe