Bay Harbour: March 31, 2021

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Bay Harbour News Wednesday March 31 2021 ARA INSTITUTE OF CANTERBURY Flexible business courses at Ara Work, family and other commitments can sometimes feel like a barrier to study, but they needn’t be. Ara Institute of Canterbury’s business degrees and graduate diplomas come with a level of flexibility that make it possible to work, study and have a life. Part-time options and a choice of daytime or evening classes mean you can create a schedule that works for you. If you have pre-schoolers, Ara’s City campus offers two on-campus childcare options where your tamariki can be cared for while you attend daytime classes. Ara also offers comprehensive student support services, and its tutors are known for going above and beyond to ensure students achieve their study goals. Olivia Smith says she felt supported throughout her time at Ara. “The tutors were amazing – 100% supportive and they helped us every step of the way.” Fellow business student Rachel Fraser describes her tutors as “lovely” and says they cared about students’ wellbeing and education. As well as creating a flexible, supportive study environment, Ara offers extensive subject choice. Its business degrees and graduate diplomas come in a wide range of specialties including accounting, entrepreneurship, project management, operations and production management, human resources, strategic management, event management, marketing and sales and hospitality management. Originally from Italy, Anita Dazzi enrolled to study a Graduate Diploma in Business at Ara, specialising in human resources. “I chose Ara because it had really good graduate options and it’s very practical. I’d already studied for five years so I only wanted to study for one more year. I knew after a year I’d have a qualification and skills that I could start putting into practise.” At university, Anita recalls being among 300-or-so other students in lectures. “The lecturers wouldn’t know if I was there or not, let alone know my name. At Ara, the tutors have a real ability to share their passion and engage students. They’re approachable, personable and always there to support you. If I had questions or I wasn’t able to attend a class because I was working, they were happy to meet me and go over what I’d missed.” To learn more about Ara’s business qualifications, visit ara.ac.nz or call 0800 24 24 76. 16 WINE Rose setting its own identity and style with grape combos • By Mark Henderson AS ROSE becomes more about its own identity and style, we are seeing less mention of the grape varieties that produce it. Two of today’s featured wines have chosen interesting grape combos, with the Brennan example utilising tempranillo and zinfandel (they are the only winery in Central Otago growing this latter grape), while the Helio is a tempranillo, montepulciano and cabernet franc blend. What might otherwise be a mouthful becomes simply rose, and is all the better for it. 2019 Brennan Gibbston rose Price: $35 Rating: Very good Subtle but attractive nose, flecks of strawberry and peach, a savoury nuance with stony salinity. A rush of sweet and sour on the palate, an almost tingly quality offers bracing refreshment, which softens over time. Dry, a savoury touch, running to a saltinflected close. Salinity more marked with time; would neatly cut through the fattiness of sausages off the barbie. www.brennanwines.com attractive creaminess building, making this round and supple. Hints of spice with a ripe cranberry/fruit pastille element carrying on to the long finish. Develops a grainy edge to the texture with time, adding palate interest. A lot of appeal here. www.rabbitranch.co.nz 2020 Helio Hawke’s Bay rose Price: $25 (500ml) Rating: Excellent An intriguing scent of mixed white flowers and dried strawberry, time sees this open up adding savoury nuances and a brown bread-like note. Tangy palate, a savoury quality, quite dry, whipped into line by the zesty acidity. There’s a bittersweet edge to the finish which really gets the gastric juices going. More of a food style than a fruit bomb. www.helio.wine and good with food too. www.mahiwine.co.nz 2020 Taylors Adelaide Hills pinot noir rose Price: $19.99 Rating: Excellent Subtle nose of musk, strawberry and citrus zest, growing over time. There’s a suppleness to this, textural richness building as boysenberry, summer berries and orange citrus grow yet with a lovely tanginess on the close. Initially feels just off-dry, but feels drier as the acidity becomes more racy and a chalky phenolic note adds extra grip. Lots of appeal here. www.taylorswines.com.au 2020 Jules Taylor OTQ Single Vineyard Marlborough pinot noir rose 2020 Rabbit Ranch Central Otago rose Price: $23 Rating: Very good to excellent Musk, gum fruit jubes a grassy note. Fatter in the mouth, an 2020 Mahi Marlborough rose Price: $24.90 Rating: Very good to excellent Brightly scented and boldly aromatic with lashings of strawberries and cream. Creamy entry, tangy, hitting the refreshment button. Bright acidity and a saline/sea-shell character. Fruit jube and mixed berries appear on the close. Really gets the salivary glands going. Warm day aperitif, Price: $34.99 Rating: Excellent Boldly scented nose, musk, gum, dried strawberry, savoury elements, clotted cream with time. A rush of strawberry and berryfruit with stony/minerally nuances. With aeration there’s a little sea-salt entwined with a ‘sucking on hard candy’ thing going on. A cool touch to this. Good depth, nicely balanced and eminently drinkable. www.julestaylor.com
Try this relatively quickto-assemble chicken pie — you can make it as one large family pie around eight individual pies. It will cook in around 90min. Or if you prefer a pork meal, our hoisin pork belly is a twist on this modern favourite. If the family needs more variety a seared beef salad or fish cakes could make a refreshing change Wednesday March 31 2021 Bay Harbour News FOOD 17 Chicken pie will tempt the taste buds Chicken and cider pie Serves 6 Ingredients 2 tbsp oil 2 boneless skinless chicken breasts, sliced or chopped into small pieces 1 leek, sliced lengthwise then finely chopped 1 medium apple, peeled, quartered and sliced 1 carrot, peeled, sliced lengthwise and cut in thin semi-circular slices 2 tbsp plain flour 300ml apple cider 1 tsp chicken stock powder ½ tsp dried thyme or a few sprigs of fresh thyme a pinch of mixed herbs salt and pepper to taste 1 x 400gm block or three sheets frozen flaky or rough puff pastry, defrosted 1 tbsp wholegrain mustard beaten egg or a little milk to glaze Directions Preheat the oven to 210 deg C. Grease a pie dish if using. Heat one tablespoon of the oil in a large frying pan and seal the chicken in batches, stirring, setting each batch aside once it is sealed. Then add the remaining oil to the pan and, when heated, add the leek, sliced apple and carrot, and cook gently until the leek is softened. Return the chicken and any juices to the pan, then stir in the flour, mixing well. Add the cider a bit at a time, mixing it in with a wooden spoon so the flour doesn’t form lumps. When all the cider is added, sprinkle in the chicken stock and herbs and stir in the mustard. Simmer gently until the liquid has almost evaporated, season with salt and pepper and allow to cool. If using a pie dish, roll out enough pastry to line the base. Use the rolling pin to lift the pastry and press it gently into the tin with your fingers. Spoon in the cooled filling. Roll the remaining pastry to make a lid. Brush the pastry edges with water, then place the lid on top. Use a sharp knife to neatly trim the edges, then pinch, crimp or use a fork to press all the way around the edge to fuse the pastry together. Use any trimmings for decorations; a dab of water will make them stick. Brush the pie or pies with beaten egg or a little milk. Bake for 35-45min until golden and crisp. This filling can also be used for pasties or turnovers. Hoisin pork belly Serves 4 Ingredients 500-600gm boned pork belly roast 1 tbsp canola oil fresh flaky sea salt 2 tbsp hoisin sauce 1 tbsp lightly toasted sesame seeds Directions Preheat oven to 220 deg C. If using a traditional pork belly roast, remove skin. While roast is cooking, rub skin with oil and grill to make crackling. Trim any excess fat off roast, if preferred. Brush with oil and rub with sea salt. Cover with baking film. Place pork in an oven pan. Roast for 30min at 200 deg C then reduce the temperature to 170 deg C and continue roasting until cooked, about 30min. This will depend on thickness. The internal temperature should be 71 deg C. Cover and rest for 10min before serving. Brush pork with hoisin sauce and sprinkle with sesame seeds. Seared beef and couscous salad Serves 4 Ingredients 500gm beef fillet 1 tsp ginger 2 cloves crushed garlic 2 tsp brown sugar 1 tbsp oil 200g couscous 500ml chicken stock 1 red onion, sliced ½ red pepper, sliced 200gm pumpkin, sliced ½ tsp turmeric 1 tsp coriander ½ tsp cumin 2 tbsp olive oil 100gm beans, blanched 1 cup fresh herbs, chopped roughly Dressing 2 tbsp Lemon juice 2 tbsp sweet chilli sauce 2 tbsp olive oil This chicken pie filling can also be made into individual pies, pasties or turnovers. It’s not too late in autumn to try a seared beef and couscous salad. Directions Place the beef in a small bowl. Add ginger, garlic, brown sugar and 1 tablespoon oil. Combine well and set aside for 20min or until ready to cook. Cook couscous in the chicken stock following packet instructions. Heat oven to 180 deg C. Place red onion, pepper, pumpkin, turmeric, coriander, cumin and paprika on an oven tray. Toss in the 2 tablespoons of oil and bake for 20min until slightly brown and cooked through. Heat a pan to a high heat and sear beef on all sides and place in the middle of the vegetables. This will also take 20min. Remove and rest for 10min. In a large bowl, mix couscous with dressing and gently add vegetables. Place on a platter. Slice beef and arrange with the salad. Smoked fish and kumara hash cakes Serves 8 Ingredients 2 tbsp butter 700g kumara 2 lemons 400gm smoked fish 4 spring onions ¼ cup fresh parsley 1 to dust flour 2cm oil Directions Peel and cut kumara into chunks and cook in boiling salted water until tender. Drain well and coarsely mash with melted butter and the juice of 1 lemon. Set aside to cool. Combine flaked fish with kumara, finely chopped spring onions and parsley. Season well with salt and pepper. Form mixture into eight patties. Dust patties with flour. Heat a nonstick frying pan with a little oil and gently fry fish cakes over a medium heat for three to four minutes on each side until golden brown. Serve with lemon wedges.
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Bay Harbour: March 31, 2021

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