Bay Harbour: November 04, 2020

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PAGE 12 Wednesday November 4 2020 BAY HARBOUR Latest Canterbury news at starnews.co.nz Wine Port is complex on the palate • By Mark Henderson PORT IS a fortified wine from the Douro Valley in northern Portugal. Its history dates back more than 300 years to the wars between the English and the French, which curtailed the supply of wine from France. Enterprising English merchants began looking further afield and began shipping the dark and powerful wines from Portugal. To maintain the wine’s freshness and stability on the journey to England, brandy spirit was added to the barrels of wine - its higher alcohol affording greater protection against spoilage. At some point, brandy spirit was added to the still fermenting wine, and port was born. The grape must (the mix of grape juice and grape skin) is run into fermentation vessels, with fermentation allowed to proceed for barely a couple of days. The addition of neutral spirit then kills the yeast, arresting fermentation and thus retaining the natural grape sugars in the wine, while also extracting colour and flavour from the skins. In the final wine, spirit makes up roughly 20 per cent of the volume, leading to an alcohol level ranging from 18-20 per cent. Tawny ports take their name from the colour of the wine, resulting from ageing and controlled oxidation of the wine. Unlike the boldly fruit-driven Ruby, LBV and Vintage styles, Tawny styles offer mellow, nutty, “rancio” characters, classically paired with nuts and blue cheese, or contemplatively sipped by themselves. Burmester Jockey Club Tawny Reserve Port Price: $46-$47 Rating: Very good to excellent Caramel/butterscotch, raisins, spices/clove, walnut with a sherry-like hint. This offers a sweet golden syrup-like character with toffee apple and creme brulee “burnt sugar” echoing on the palate. The overt sweetness pares back with aeration, while crispness grows, bringing this into a nice place. Shows more aged tawny characters than fruit. www.burmester.pt Taylors Fine Tawny Port Price: $37-$39 Rating: Very good Bonfire smoke, charry notes, burnt toffee, boot polish, spiced fruit. Creamy and viscous, mouthfilling, there’s sweetness here, yet a tangy undercurrent, too. As it opens up, there’s stewed plums, berryfruit and sultanas, flowing to a smoke and walnut accented close. I may be curmudgeonly on my rating, but I find the burnt/charry elements dominating. www.taylor.pt Fonseca Tawny Port Price: $37-$39 Rating: Excellent to outstanding Subtle yet attractively expressed nose with toffee, walnuts, spices and fruit cake, a little wood smoke with time. Sweetness initially, but drier overall with freshness and crispness driving the palate adding nuts, spices and dried fruits. There’s excellent complexity here with time adding a rancio nuance. Nicely balanced, rich, mouthfilling and full of appeal. www.fonseca.pt Niepoort Tawny Port Price: $38-$40 Rating: Excellent to outstanding More fruit evident on the nose adding treacle, orange oil and growing fragrance: lots going on. Creamy and rich on entry, the fruit leading backed by burnt orange and milk chocolate. Grows in power and depth, showing excellent complexity and a long, fruit-filled close. Delightful and rather moreish. www.niepoort-vinhos.com Need a high quality builder to provide you with good, old fashioned workmanship? We also provide peace of mind, experience, confidence and trust. • Specialising in high-end and hillside construction or renovation • Detailed, bespoke, high quality work • Practical, technical solutions For a reliable builder you can trust to manage your lifestyle investment, give Mark a call to start a no obligation discussion. 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Wednesday November 4 2020 Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 13 Tasty Bites Stuffed spuds make a tasty change THE POTATO really is a versatile vegetable. It can be mashed, chipped, scalloped, and boiled, or more, and it makes an excellent shell in which to bake a tasty filling to create stuffed spuddies. You can pre-cook the potatoes in the oven; they will take an hour or so depending on the size. Be sure to prick them with a fork or the tip of a knife first as they can — and do on occasion — explode and make an awful mess. If you want to speed it up a bit, place the well scrubbed and pricked potatoes in the microwave until they start to feel soft. Four fist-sized potatoes will take at least 10min. Then just pop them in a preheated oven for 10min or so to crisp up the skin. It is also wise to scoop out the flesh while they are still warm. Each of the following recipes will fill four fist-sized potatoes. Ham, Cheese and Corn- Filled Potatoes Ingredients 4 potatoes, cooked ½ onion 25g butter 200g of canned creamed corn ½ cup frozen peas 2 big tablespoons sour cream 80g tasty cheese plus extra to grate over the top 100g diced ham Directions Melt the butter in a frying pan and add the finely diced onion. Cook until soft. Slice a side off the cooked potato and scoop the middle into a large mixing bowl, being careful not to break the skin. Cut the potato flesh roughly with a knife so that it is in smallish chunks. Thaw the peas in the microwave and add to the potato filling along with the cooked onion, creamed corn, sour cream, grated cheese and ham. Mix thoroughly but gently so that you don’t mash it all up. Season well with salt and pepper. Pile the filling ingredients back into the waiting skins. You will have loads of filling so pile it high and then top with a little extra grated cheese. Place in a 200 deg C oven for 15min to warm through. Cheese and Onion Souffle Potatoes Adding beaten egg whites to the filling makes for a lighter filling. Be sure to eat them immediately upon removing from the oven. Ingredients 4 potatoes, cooked 50g butter 1 large onion 3 tblsps cream or milk 50g parmesan cheese plus extra to sprinkle on top 2 eggs salt and pepper a small handful of finely chopped parsley Directions Cut the onion into a fairly small dice and place in a pot with the butter. Let them cook together gently until the onion is really soft but not coloured. This will take 10-15min. Cut the top off the potatoes and scoop the middles into a large bowl. Mash with a fork until smooth and add the cooked onion, cream or milk, grated parmesan, chopped parsley. Season generously with salt and pepper. Mix well. Separate the eggs and mix the yolks into the potato mixture. Whisk the whites to firm peaks and fold into the potato using a metal spoon. Spoon the filling back into the skins and top with the extra parmesan cheese. Bake at 200 deg C for 20min. Kumara with Bacon and Orange Filling Ingredients 4 large kumara 100g bacon 1 orange 2 tblsp cràeme fraiche salt and pepper grated cheese to sprinkle on top Directions Scrub the kumara and bake until soft. As with the potatoes you can speed this up by placing them in the microwave to give them a head start. When they are cool enough to handle, slice of a side and scoop the middle into a mixing bowl. Chop roughly. Fry the slices of bacon until they are crispy and chop finely. Finely grate the orange rind and squeeze the juice out of half of it. Add to the chopped kumara along with the bacon, sour cream and some salt and pepper. Mix together and pile into the skins. Top with the grated cheese and warm through for about 15min in an oven that has been preheated to 180 deg C. CHRISTCHURCH MANAPOURI- - CHATHAM ISLANDS DIRECT The Chatham Islands are the closest most New Zealanders can get to international travel without packing their passport. Due to ever increasing popularity and in conjunction with Air Due Chathams to ever increasing and Hotel popularity Chathams, and in we conjunction have decided with to Air run Chathams another and tour Hotel out Chathams, to the Chatham we have Islands again chartered during April an ATR 2021. Aircraft for another two special flights from Manapouri Airport to the Chatham Islands. We will be using a 68 passenger ATR aircraft, where we will have Tour up to 8 #29 fully guided days to explore our most eastern island before Sun returning 27th Dec 2020 home depart to Christchurch. Manapouri 1.00pm Pitt - arrive Island 4.30pm is an option (CI time) as is fishing. Sun 3rd Jan, depart Chatham Islands 10.00am - arrive Manapouri 12.15pm This tour would give you the opportunity of being the first in the world to see the sun for 2021 as well as having New Years Eve on Chatham. The other special attraction on this tour is the Chatham Island Races. This is probably Chatham Islanders biggest “Family Fun Day” of the year. The Jockey Club was first formed in 1874 and reputed to be the oldest Jockey Club in NZ Sun 3rd Jan 2021 depart Manapouri 2.00pm – arrive 5.30pm (CI time) Sun 10th Jan 2021 depart Chatham Islands 8.45am - arrive Manapouri 11.15am I can Make also offer up discounted your party Air Travel now only, ONE and WAY--- take EITHER advantage WAY at $600 per of person your Make preferred up your party accommodation now and take advantage while of availability your preferred lasts. tour and preferred accommodation. While availability lasts! www.chathamislandtours.nz/ https://chathamislandtours.nz/ contact/booking_enquiry contact/booking_enquiry 2293459 CHATHAM ISLANDS DIRECT Tour #30 8 days & 7 nights on Chatham X Christchurch Tues 20th April 2021 Depart Ch-Ch 2pm Arrive Chatham at 5pm Tues 27th April 2021 Depart Chatham 10am Arrive Ch-Ch 11:45am Tour #33 All inclusive costing Per person X Christchurch: All SINGLE inclusive shared Costing facilities $3,995 Per TWIN person / X DOUBLE Manapouri with ensuite $4,155 SINGLE SUPERIOR / Shared facilities SUITES ................ $4,370 $4,235 STANDARD TWIN/DOUBLE ............. $4,470 SUPERIOR DOUBLE ............................. $4,570 MERV’S CHATHAM ISLAND TOURS Phone 03 249 8294 chathamislandtours@gmail.com
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Bay Harbour: November 04, 2020

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