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Terrôir in your kitchen

Leyton shares his extraordinary secrets so you can recreate Terrôir-inspired dishes in your kitchen.

Perfectly complemented by a glass of 2012 'Aroha' Pinot Noir

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Melted Le Montagnard des Vosges, mushroom duxelle, truffle, grape jelly, lavosh 

Leyton's simple, French-inspired food and wine match for the 2012 Craggy Range 'Aroha', Te Muna Road, Martinborough. 

112g wholemeal flour 
336g plain flour 
1 cup rosemary sprigs
1 tsp salt 
3 tsp dried yeast 
280g luke-warm water
Sea salt for seasoning 

Combine the yeast in the water and stir. Sift the flour, rosemary and salt in a bowl. Make a well in the centre of the flour mix and add the yeast water. Stir the mixture to combine. Pour onto a clean, lightly floured work surface and knead for a few minutes until smooth and doughy. Place dough back in a bowl, cover with wrap and set aside somewhere warm to prove (should almost double in size). When doubled in size, knead again on floury surface then rest for 5 minutes. Roll the dough fairly thin (about 1-2mm),  cut it into wide strips and place it through a pasta machine on the thinnest setting (you can also do this using a rolling pin). Lay out onto greased baking trays and leave for 10 minutes to rest. Sprinkle some sea salt over the dough and bake at around 180c for 4-5 minutes or until crispy. Store in airtight container, will keep for two weeks.

Red grape jelly 
1L red table grape juice 
2 lemons, juiced and zest grated 
800g sugar
2 star anise 

Combine in a saucepan and bring to the boil. Remove and set somewhere cool. 

Mushroom Duxelle 
250g button mushrooms, wiped clean 
1 large shallot 
1 tbsp of fresh thyme leaves 
2 tsp good quality truffle paste (available in good food stores)
Olive oil 
Salt & pepper

Finely dice the mushrooms and shallot. In a saucepan on low heat, add the shallots with a little olive oil, stir and sauté until clear and soft. Increase the heat and add the diced mushrooms, store and cook out until dry (around 5 - 10 minutes), remove from heat. Add the thyme leaves, truffle paste and season to taste with salt and pepper then cool. 

Fold this through your favourite bread dough recipe and bake as per normal - best served warm. 

Melted Le Montagnard des Vosges 
200g Le Montagnard des Vosges 

We have chosen this cheese as a high-quality washed-rind cheese and is available in good food stores. You can replace this with any good-quality washed-rind cheese, this particular cheese is a favourite at Terrôir. 

Simply remove the cheese from the box. Using a sharp knife, slice off the top (as thin as possible - eat or discard). Place the shell back into the box. Carefully spoon out the centre leaving the shell intact, place cheese centre into a saucepan and warm over very low heat. Melt. Once melted, add back to the cheese shell and serve immediately. 


Arrange lavosh, red grape jelly, mushroom duxelle and melted Le Montagnard des Vosges on a platter and serve. 

This earthy dish is perfectly complemented by a glass of the 2012 Craggy Range 'Aroha', Te Muna Road, Martinborough.