Lockdown Case Recipes

Coal Pit Sauvignon Blanc

Pan Fried Salmon with Pea and Feta Risotto

Serves 4

4 salmon fillets ,pin boned and descaled
150g fresh or frozen peas
1 large white onion
1 celery stick
4 garlic cloves, peeled and finely chopped
2 sprigs thyme 
50ml olive oil
150ml dry white wine
400g arborio rice
1100ml chicken vegetable (carton preferable)
75g feta
40g salted butter


Finely chop the onion, celery and thyme. Sweat down in the olive oil.
Add the risotto rice and stir until all the rice is covered by the oil and it starts to crackle.
Add the white wine and stir until it is absorbed by the rice.
Slowly add the stock until it has all been absorbed, 15-20 minutes
Now add the peas and stir until they are heated through
Just before serving mix in the feta and butter
Season the salmon on both sides with salt. Heat the oil in a frying pan. Once it is hot, add the salmon fillets, skin-side down and cook for 4 minutes.
Flip over and cook for one minute more.
To serve, pour the risotto into your desired serving plates and place the salmon on top.
Garnish the dish with some freshly dressed leafy greens.


You can also serve the risotto with pan fried chicken breasts, smoked salmon or some roasted portobello mushrooms, yum!

To make this dish vegetarian replace the chicken stock with vegetable stock and add more green vegetables like broccoli, green beans or courgette ribbons when you add the peas.

You can also use any leftover risotto to make arancini, a classic Italian snack which also goes great with great wine!

Domaine Thomson Rosé

Spaghetti alla Carbonara

Serves 4

500g high-quality spaghetti
10g butter
10 slices pancetta (or high-quality smoked streaky bacon)
1 tsp coarse cracked black pepper
1 whole egg & 5 egg yolks
5 tbsp pecorino (or parmesan/grana Padano)


In a large pot, start cooking spaghetti in boiling well-salted water
Melt the butter in a frying pan, add the pancetta and fry until golden
Using a slotted spoon, transfer to a warm plate
Add the cracked pepper to the same pan for a few seconds to release aromas, then add a couple of spoons of the pasta water to deglaze the pan
In a separate bowl, mix the eggs, yolks and ¾ of the cheese, adding a little pasta water at a time until you get a creamy texture
Drain pasta, reserving a little of the water and add to the frying pan with the pepper and pancetta
Next transfer to the bowl off egg & cheese, toss well adding a little pasta water if needed until fully coated in a silky mixture
The heat of the pasta will cook the eggs without scrambling them, serve with remaining cheese sprinkled over


Carbonara is one of the world’s favourite dishes, a dish that can be so simple, yet many different varieties have been created when it comes to the recipe.

Some use cream, mushroom, parsley, chicken, thyme and many more various ingredients to change or add to their carbonara and that is always up to you and your preference.
Here however I am going to show you the classic recipe of roman cuisine.

Once you’ve tried and enjoyed the classic, play around by changing the pasta types, swapping out the pancetta or even trying a different cheese… You never know what you may create. 
To make this vegetarian swap out the pancetta for some juicy portobello mushrooms 

Hawkshead Pinot Gris

Whole Roasted Chicken

Mix of vegetables (e.g leek, kumara, parsnip, pumpkin, potatoes…)
1 free range chicken (approx. 1.5kg)
1 onion
2 carrots
1 lemon (halved)
1 bunch of thyme
25g butter


Set oven to 190C degrees
Roughly chop onion and carrots, place at the bottom of a roasting tray
Season the cavity of the chicken, stuff with the lemon and thyme
Sit the chicken on top of vegetables and rub the breast and legs with butter, season
Chop the seasonal vegetables roughly into large pieces, place around the chicken with a little oil, salt & pepper
Place in the oven for 1h20

How to check?  
Pierce the thigh with a skewer and the juices should run clear
Once cooked: 
Turn off oven and leave to rest inside for 20 minutes
If only using part of the chicken, carve your favourite parts and serve with the roasted vegetables and juices from the pan, preserving the rest of your chicken for another day.

A few ideas for the rest:

Chicken & Bacon Pie

Mix leftover chicken pulled from the bone with some bacon, leek and a white sauce. Cover with pastry for a simple pie.

Chicken Caesar Salad

Cos lettuce, bacon, parmesan and Caesar dressing to go with your leftover cold chicken
Chicken Pesto Pasta

Remove leftover chicken from the bone and toss into some cooked pasta with some vegetable stock, crème fraiche and red or green pesto
Sandwiches and wraps with all your other favourites

Chicken stock:
Once your chicken is all used up, don’t forget to use the bones.

Place bones in the oven (160 degrees C) with some roughly chopped onions, carrots & celery for 30 minutes

Transfer everything to a saucepan and cover with cold water

Bring to the boil and leave to simmer for 1 hour

Leave to cool and pass through a sieve

How about for a vegetarian/vegan or speedy alternative try some roasted jackfruit. Its so easy and flavoursome. It is a great substitute for any pulled meat and is similar in texture to pork when cooked this way! 

Hawkshead Pinot Gris Vegetarian Option

Rosted Jackfruit

2 x 565g tins young jackfruit in brine
50 ml olive oil
1 tsp salt
1 tsp brown sugar
2 tbsp dried mixed herbs
8 garlic cloves peeled
1 tsp smoked paprika
1 tsp cumin
1 tsp black pepper


Preheat oven to 200c
Line a baking tray with baking paper.
Drain the jack fruit in a colander and rinse slightly with cold water then pat dry with some paper towel.
In a separate bowl add the dry in ingredients and mix together until combined.
Add the jackfruit and the garlic to the other ingredients and give a good toss.
With a fork break up the jackfruit a little bit so it is no longer in big chunks and can absorb all of the other flavours better.
Now spread the jackfruit on the lined baking tray
Cook in the oven for around 30-40 minutes, giving a good turn half way through
It should be slightly crispy but not burnt


Use up any leftovers in salads, wraps and pasta dishes

Kinross Waitaki Pinot Noir

Kinross White Chocolate Chip Brownies

250g Dark chocolate
250g salted butter
115g plain white flour
135g white chocolate bullets or buttons
4 eggs
165g brown sugar
165g caster sugar

Don’t worry if you don’t have the white chocolate chips on hand, it won’t affect the recipe if they’re not in there, we just add them for that extra bit of cheekiness!


Preheat oven to 180c and line a 27.5cm x 17.5cm x 3.5cm brownie tin with baking paper
Start by sifting the flour on to a large piece of baking paper, this will help you add the flour if you are making them by yourself
Melt the butter, chocolate and both sugars together in a pot until completely smooth
Let cool slightly before whisking in the eggs
Slowly fold in the flour being careful to not add it to fast as you don’t want to form any floury lumps
When the flour is fully incorporated fold in the white chocolate
Pour in to the baking tray
Cook for 30 minutes

It will appear very moist and soft at first but till harden up when chilled
When cooled down enough put in the fridge overnight

Portion to your desired size or just grab a fork!

Valli Bannockburn Pinot Noir

Roasted Leg of Lamb with Boulangere Potatoes

Serves 4

1 leg of lamb
12 garlic gloves
12 small sprigs of rosemary
Sea salt 
Cracked black pepper 
Olive Oil 

1 tbsp olive oil
2 onions
6 sprigs thyme
1.5kg agria potatoes
2 tbsp butter (diced)
300mL vegetable stock
Salt & Pepper


Preheat the oven to 120C degrees
Thinly slice the onions and fry in the oil with the thyme until soft and tightly coloured
Peel and thinly slice potatoes and layer them in a large gratin dish, layering the onions and butter
between the potatoes, seasoning between each layer.
Finally pour the warm stock over the potatoes and cook in the oven for 10-20 minutes, just to brown and crisp the top.
Remove from the oven & lower heat to 160C degrees.
To prepare the lamb, cut around 30 small holes in the upper flesh and push in bits of garlic, rosemary, salt & pepper.
Place the lamb on top of the potatoes, rub the leg with oil and sprinkle with salt & pepper.
Cook all together for 60 minutes or a little longer for a more well-done meat.
Leave to rest in a warm place for 15-20 minutes before carving & serving.


Before preparing the lamb, remove any silver skin visible as this will not break down in the cooking process. 
One side of the lamb will have more fat – make sure to cook with this side facing up making a few cuts in the fat.
Any leftovers can be easily frozen to reheat. Place in the same way in a smaller dish with a little stock in the oven for around 15 minutes.

Wild Irishman 'Kinross' Pinot Noir

Tacos from scratch!

Serves 4 people

Spice mix
1/8 tsp turmeric 
¼ tsp garlic powder
¼ tsp onion powder
½ tsp dried oregano
½ tsp chili powder
½ tsp cracked black pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp table salt

Flour tortillas
250ml  milk
60ml canola or vegetable oil
450g plain flour
2 tsp baking powder
1 ½ tsp table salt

Pico De Gallo (Mexican Salsa)
1 red capsicum , deseeded and diced
1 red onion , finely diced
4 vine ripened tomatoes
1 red chilli, deseeded and finely chopped
1 lime or lemon, juice and zest
1 bunch coriander, finely chopped, stalks as well
1 pinch ground cumin

Time to eat!

500g of your protein of choice (Rump steak, chicken breast, beef mince, lamb rump or even pork loin works great!)

100ml of water

You can also use jackfruit, banana blossom or a medley of vegetables or black beans!

Spice Mix

Place all the ingredients in a bowl and mix together.
Store in an airtight container until ready to use.
This will keep for up to 6 months so you can increase the recipe quantity next time if you like it! Feel free to play around with the quantities if you like, for example if you prefer a spicier taco add more chilli. 

Flour Tortillas

In a medium sized mixing bowl and the flour, baking powder and salt and mix until by hand
Add the milk and oil to the flour mixture and mix together until it comes together as a ball
Knead on a lightly floured bench for 15 minutes or until smooth in appearance and stretchy
Work it into a nice ball and set aside in a clean lightly oiled clean mixing bowl, cover with cling film or a clean damp cloth and let rest for 30 minutes
Divide the dough into 12 and roll into balls, keeping them covered with a clean damp cloth
On a lightly  floured work top roll the tortillas very thin, about 2mm, trying to keep them as round as possible by rotating them 90 degrees after each roll
Layer them up on a plate with baking paper between each layer and store covered in the fridge until ready to use
When cooking the tortillas use a hot dry frying pan and cook for 1 minute on each side.

Pico de Gallo (Mexican salsa)

Mix all of the ingredients in a bowl and season with salt and a little cracked black pepper
Set aside in the fridge until ready to use

Time to eat!

Chop the meat or vegetables into 1 inch pieces
Place into a mixing bowl and marinade in the spice mix for no less than 10 minutes
Heat up a large frying pan and room your protein for about 6 minutes stirring occasionally
If the mixture is sticking add a little water and just before serving stir in the rest to deglaze any flavour stuck to the bottom of the pan
Meanwhile start cooking your tortillas
Serve it all up in the middle of your dining table and enjoy good food with good wine and great company.


They can be served with guacamole, sour cream, mixed leaves and of course all of your favourite hot sauces and condiments!
I like mine with Kaitaia fire hot sauce and sometimes Aldersons smoky chipotle hot sauce or both!
Enjoy guys!