Recipes

SAUVIGNON BLANC

Sauteed Prawn and Pea Risotto-688
Sauteed Prawn & Pea Risotto


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BBQ Cray 1-507
Barbecued Crayfish with Flavoured Butters
Issue 45
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Oysterrs 1-109
Oysters with Champagne and Shallot Dressing
Issue 48
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Shu Mai
Chicken, Lemongrass and Coriander Shu Mai
Issue 82
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Fish Orange Fennel
Market Fish with an Orange and Fennel Salad
Issue 86
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PINOT GRIS

Asian Glazed Grilled Salmon-396
Asian Glazed Grilled Salmon



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TN PG Cured Salmon THUMB-568
Cured Salmon & Cucumber Salad
Issue 80
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Pancetta 1-177
Pancetta Roast Chickens with Peach, Couscous & Pinenut Stuffing
Issue 44
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pot stickers
Pork & Prawn Pot Sticker Dumplings
Issue 85
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Brandade of Smoked Fish
Indonesian Spice Roasted Poussin
Issue 49

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Southern Clams with White Wine, Garlic, Chilli and Parsley
Southern Clams with White Wine, Garlic, Chilli & Parsley
Issue 56

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Brandade 1-716
Brandade of Smoked Fish
Issue 65


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CHARDONNAY

Pork Loin
Roast Loin of Pork with a Saffron, Apricot and Almond Stuffing
Issue 43
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Arancini-160
Gorgonzola and Porcini Mushroom Arancini
Issue 78
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Braised Pork 1-16
Braised Pork & Duck Confit with White Beans
Issue 50

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Roast Chix
Roast Chicken with Herbed Cheese Stuffing
Issue 83
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Baked Ricotta-889
Baked Ricotta with Caper, Olive & Tomato Salsa
Issue 54

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Candied Mixed Nuts with Smoked Paprika and Rosemary-184
Candied Mixed Nuts with Smoked Paprika & Rosemary
Issue 60

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HONEYED PEARS WITH DUKKAH AND BLUE CHEESE-450-978
Honeyed Pears with Dukkah and Blue Cheese
Issue 67

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ROSÉ

Salmon
Salmon Crostini with Lemon Crème Fraiche
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The Ned Rose Strawb 1-3
Strawberry & Pistachio Tarts
Issue 62
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Le Cachat
Le Cachat
Issue 64
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The Ned Watermelon 1-311
Watermelon & Prawn Salad
Issue 70
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Prawn Fennel Slaw Sliders-47
Prawn & Fennel Slaw Sliders
Issue 81
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PINOT NOIR

Lamb
Rack of Lamb with Salsa Verde



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tempsnip
Red Wine & Star Anise Braised Lamb Pies
Issue 79

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BBq Rack-31
Barbecued Rack of Lamb with Salsa Verde
Issue 46


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Duck legs
Roasted Duck Legs with a Cherry, Hazelnut and Lentil Salad
Issue 84
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5-spice Roast Ducks with Black Cherry and Star Anise Relish-232
5 Spice Roast Ducks with Black Cherry & Star Anise Relish
Issue 52
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Fig and Walnut Jam-7
Fig and Walnut Jam
Issue 55



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Red Wine and Mustard Glazed Chorizo-801-344
Red Wine and Mustard Glazed Chorizo
Issue 61


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Molten Chocolate (1)-924-655
Molten Chocolate and Raspberry Puddings
Issue 66


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NOBLE SAUVIGNON BLANC

Fig and Almond Fruit Bread  -567
Fig and Almond Fruit Bread
Issue 47 


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Hazelnut and Raspberry Meringues with Poached Fruit-914
Hazelnut and Raspberry Meringues with Poached Fruit
Issue 51 

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Tarts
Caramel and Hazelnut Tarts
Issue 57


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Glazed 1-499
Glazed Cherry Tarts
Issue 63 
 

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