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Terrôir in your kitchen

Not everyone is fortunate enough to visit the Hawke’s Bay and sample Terrôir’s award-winning cuisine first hand, however we can provide the tools so that others can experiment with the recipe at home. It is for this reason we’ve decided to share the ‘secrets’ to some of our favourite menu items.

The 2009 Te Muna Road Noble would make an excellent pairing

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Buffalo Yoghurt Ice-cream with Te Muna Road Pinot Noir, Stawberry and Orange

A simple and full flavoured dessert... the key is just using the best quality strawberries, oranges and our 2011 Te Muna Road Pinot Noir.

Mignonette:
250ml milk
250ml cream
300g "Clevedon Valley" Buffalo yoghurt
10 free range egg yolks (reserve whites for later)
150g sugar
300mls 2011 Te Muna Road Pinot Noir
100g caster sugar 2 x oranges & zest
1 x punnet strawberries
100g caster sugar (extra)
110ml water
2 x cardamom pods
1 x hand full of mint leaves
1/2 cup freeze dried mandarin segments

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Buffalo yoghurt ice cream
In a metal bowl whisk the egg yolks & first measure of sugar together until pale, In a sauce pan bring the milk & cream up to the boil & Pour over the egg mixture whisking to combine. In a clean sauce pan return the liquid to the heat and stir until it reaches 83c (or untill thickens) gently stirring the whole time. Remove from the heat and cool. Once completley cooled add the Buffalo yoghurt and mix together. To churn the ice cream base follow the manafacturers instructions on your machine. Place frozen ice cream in freezer untill required.

Pinot Noir syrup
300mls 2011 Te Muna Road Pinot Noir 100gm caster sugar Reduce the Pinot Noir with the sugar untill a thick syrup. Set aside

Strawberry & orange salad
In a sauce pan bring the second extra measure of sugar, water & cardomomn pods to the boil to dissolve the sugar, simmer for a couple of minutes then remove & leave to steep. To get the zest from the oranges, use a peeler to remove large pieces of the skin, then slide a vegetable knife under the white pith and remove it. Cut peel into thin strips. Add the orange zest to the sugar-water to infuse. With a knife remove the left over orange skins & discard. Remove all the orange segments and set aside.

To assemble
Wipe the strawberries to clean & cut them in half, toss strawberries in a bowl with the Pinot syrup and then divide into serving bowls. Add the orange segments, Place a few pieces of zest and drizzle some zest syrup over. Add a few freeze-dried mandarin segments on top of the oranges. Break up the mint leaves and scatter over then finish with a scoop of the Buffalo yoghurt ice cream.

Bon Appétit!