Rare beef and horseradish choux canapés | by Unna Burch


Rare beef and horseradish choux canapés | by Unna Burch

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This recipe was written by Unna using her Grandmother's choux pasty recipe. She's chosen to fill these canapés with a horseradish crème fraiche, and nothing goes better with horseradish than beef. (and a topped up glass of Huia bubbles)...

Makes: 24

Time: Takes a bit of effort

For the choux

57g butter

1 cup water

57g flour

Pinch salt

2 eggs

For the beef

400g eye fillet beef

3 tablespoons olive oil

50g butter

To serve

1/2 tub (125g) crème fraiche

1 1/2 tablespoons horseradish crème


1 small red onion

Rocket micro greens (or any other green garnish, herbs or other micros)

For the choux pastry

Preheat oven to 200°C Fan bake / line two baking trays with baking paper and set aside.

Dice butter into cubes, so that it melts all at the same time, and add to a medium sized pot with the water. Bring to the boil so that the butter melts and its bubbling. Turn down to medium heat, add the flour and stir quickly with a wooden spoon for about 40-60 seconds until the flour forms a dough and comes away from the sides.

Put the mix into a bowl and mix with a wooden spoon for 1-2 minutes to cool mix slightly. Add the eggs one at a time beating until well incorporated with each addition. The choux pastry mix should eventually drop from a spoon in a clump rather than easily falling off. That’s the consistency you are looking for.

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Use a little of the mix to stick the baking paper down to the tray in each corner. This will help keep the paper in place and not lifting when piping. Spoon choux pasty mix in to a piping bag or snaplock bag, using about a 1.5cm opening (or a #15 nozzle) and pipe th e dough into little circles, remember you want them to be bite size, and they also double in size in the oven. With a damp finger, press down any tips formed on the tops of each circle otherwise they can burn.

Bake at 200°C Fan bake for 6 minutes and then reduce oven to 180°C Fan bake and bake for 11-15 minutes oruntil puffed and browned. The choux pastry, when cut open, needs to be dry and hollow, if they are sticky on the inside they are not quite cooked. When done, remove from oven and using a tea towel to hold, take a serrated bread knife and slice each one open to allow steam to escape. This will help keep them crisp. Set aside.

For the beef

You want your beef to be at room temperature when you cook it so the shock of going from cold to hot doesn’t make the meat tense up. Heat a cast iron skillet or heavy fry pan on the hottest heat and get it smoking. Rub the beef with olive oil and season with salt. NOTE: open all windows, it's going toget smoky! Quickly sear the beef on each side for 15 seconds and then remove beef. Add about 2 tablespoons canola oil first and then 50g of butter. Once melted return to the heat, on medium/high cooking the beef for around 2 minutes on each side. When seared on each side, remove, season with pepper, cover with foil and let it rest for 30 minutes.

To serve

Cut the red onion in half and slice thinly into half circle shapes. Put in a bowl of cold water to soak and set aside. This will mellow the raw onion taste. Slice the rested beef as thinly as you can using the sharpest knife you have. I cut each slice in half lengthwise to make it go further.

Mix the crème fraiche in a bowl with the horseradish crème, season with pepper.

Taste and adjust with more horseradish if needed.

To assemble

Take a choux pastry and half. Fill with a heaped teaspoon of horseradish crème fraiche, then 1/2

slice of beef, a little of the onion (make sure they are drained off, I put mine on a few paper towels to absorb excess water) followed by the micro greens. Serve immediately before the choux goes too soft.

Pour yourself a glass of Huia bubbles and ching ching!


Sauvignon Blanc can be a hard wine to match with food. Not so in the case of this great recipe by UNNA BURCH.


Sauvignon Blanc can be a hard wine to match with food. Not so in the case of this great recipe by UNNA BURCH.

Pumpkin and spinach ravioli with burn sage butter sauce to match with HUIA Sauvignon Blanc 2016

A super easy pasta cheat is using won ton skins to make ravioli. You can find them in the freezer section of Asian supermarkets. They are inexpensive and have the perfect thickness and texture! My favourite filling is pumpkin and it has to have a burnt sage butter sauce! The Parmesan gives a salty/creaminess and the pine nuts add extra nuttiness. This is such a good entrée and depending on what else you were serving, I would say two pieces per person would be a good serve. You can also make these ahead of time but make sure you layer baking paper between if you wish to stack them and make sure they are air tight in the fridge so they don't dry out.

 Recipe & images by Unna Burch |  The Forest Cantina

Recipe & images by Unna Burch | The Forest Cantina

Makes: 12
Time: A little bit of effort 

For the ravioli  

1/2 butternut (approx 500g)  
Pinch nutmeg
2  cups tightly pack baby spinach, chopped
1 small clove garlic, crushed
1 medium lemon, zested 

1/3rd pack wonton skins
To serve
150g butter  
30 sage leaves  
3 tablespoons pine nuts, roasted
Shaved parmesan
Micro greens 

For the ravioli
Dice the pumpkin into small cubes and bring to the boil in a medium sized pot. Cook, covered until the pumpkin is soft and can be pierced easily with a sharp knife. Drain and put back into the pot, with the heat now turned off, let the pumpkin continue cooking in the residual heat to 'dry out', mashing and stirring with a wooden spoon for about 1 minute. This will remove excess moisture from the pumpkin. Add the nutmeg, spinach, garlic and lemon zest. Stir to combine. You want the spinach to soften in the warm pumpkin. Taste and season with salt and pepper. Allow to cool to slightly before making ravioli.  
Put some plates in the oven to warm, and put two large pots of water on to boil.  
To make the ravioli, there is a cornflower dusted side to each won ton skin, put this face-up and take a pastry brush and brush the surface of the skin with water. Take a tablespoon of the filling and put a rounded pile in the centre. Take another wonton skin and brush the cornflower side with water again and lay over the top (the water and the cornflower acts as a 'glue') sealing the edges around the filling first, and then making sure all the air bubbles are out. Lift and give it a final press. You want to make sure there are no openings otherwise the filling will come out during cooking. Repeat process, putting each one on a baking paper-lined tray to prevent sticking together.  

To cook, generously salt each pot of water. Drop ravioli in (don't overcrowd - I do 6 per pot) and cook for 4 minutes. While the pasta is cooking, heat the butter in a small sauce pan over a medium/high heat and brown it so it goes nice and dark and nutty, but not burnt. Add the sage leaves to go crispy then remove from the heat. 
Pull the ravioli with a slotted spoon and put on to the warmed plates. Spoon over the butter and crispy sage leaves. Top with pine nuts, Parmesan, and micro greens. Serve immediately with a generous glass of chilled Huia Sauvignon Blanc! 

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CAPITAL at Capitol. We hit Wellington and decided to appeal to the hankering of the sweet tooth with pudding at one of the city's most-loved spots.


CAPITAL at Capitol. We hit Wellington and decided to appeal to the hankering of the sweet tooth with pudding at one of the city's most-loved spots.

Capitol Restaurant has long been a bastion of the bistro scene in Wellington. It's a small dining room, intimate but social and yet still cozy and private. Owner and Chef Tom Hutchison, along with his wife Kate, are those sort of folk with such a laid-back, kind nature that it makes you want to dine at their joint whatever is being served. The good news is, the food is consistently utterly delicious.

Based on Italian cuisine, the Capitol menu is staunchly seasonal with a concerted effort towards supporting local suppliers. On the restaurant website, the food is described as 'uncluttered' and that resonates for us here at Huia Vineyards. We're pretty big on letting the natural ingredients speak for themselves so you can see why the place appeals to us.

The Huia Blanc de Blancs 2010 is currently poured at Capitol and when we spoke to Tom about what dish would match the wine but that most people wouldn't think of, we agreed on dessert. 

One thing that we love right now is having a palate-refreshing glass of Methode at the end of a meal - especially if we've indulged in a degustation. There's something so refreshing about that fizzy acidity and it leaves you feeling invigorated.

Being 100% Chardonnay and factoring in the type of vintage we had in 2010, the characteristics of our Blanc de Blancs 2010 spoke well to matching something a little bit sweet, a little bit fruity but with nice little kick of acidity. So, we asked Tom for a serving of lemon Mascarpone mousse with pistachio praline.  He kindly complied and these are the pictures that tell the story. 

The following is a short recipe for this amazing little dessert.

Lemon Mascarpone Mousse with Pistachio Praline. 

Step One - Call 04 384 2855 and book at table. 
Step Two - Order an Uber ride so you can indulge in more than one glass of Huia!
Step Three - Arrive at Capitol Restaurant. 
Step Four - Order a bottle of Huia Blanc de Blancs 2010 and a serving of Lemon Mascarpone Mousse. 
Step Five - Eat. Drink. Enjoy. 


PH 04 384 2855 // Open Brunch, Lunch & Dinner but check the website for the daily timetable. 

capitolrestaurant.co.nz  and on Instagram @capitolrestaurant_nz


Wild duck, prune & barberry terrine // by Cazador


Wild duck, prune & barberry terrine // by Cazador

Cazador Restaurant has been an Auckland institution for 30 years now. Second generation owners, Rebecca Smidt and Dariush Lolaiy have continued the legacy started by Tony and Barbara, Dariush's folks. That legacy of hunting, gathering, preparing and serving some of the best food found in these here parts has earned Cazador many well-deserved accolades. These guys also love good beverage (our kind of people) and proudly offer astute, educated matching suggestions from what is a beautifully crafted selection of sherry, beer, wine, ports and the likes. 

We're mighty proud that our wines take their turn at this joint with our Huia Blanc de Blancs 2010 currently being poured by the glass. It's a great palate refresher but also goes so well with this terrine and the rest of the Cazador Charcuterie board. 

Thanks to the Cazador whanau for sharing this amazing recipe with us. 

WINE MATCH // Huia Blanc de Blancs 2010, Huia Chardonnay 2014, Huia Pinot Noir 2013

Wild duck, prune & barberry terrine. 

Makes about 15 slices

If you don’t have a mincer, have a chat with a friendly butcher and ask them to mince your meat for you. If you do have a mincer, before you begin making your terrine, chill the roughly chopped meat, fat and mincer attachments in the freezer for 1 hour – this ensures the fat won’t emulsify during the mixing process.


3 shallots, peeled and finely diced

2 cloves garlic, chopped

small handful thyme leaves, chopped 

2 bay leaves

60 ml brandy

50 g pistachios, toasted and chopped

10 pitted prunes, soaked overnight in black tea

3 tbsp barberries, gently warmed in a little butter

handful flat-leaf parsley, chopped

100 ml sherry vinegar

300 g back fat, cubed

650 g wild duck breast

For the base

Gently sweat 2 shallots and the garlic, thyme and bay leaves in a pan on low heat. After about 10 minutes, when the shallots are soft, add the brandy and cook until the brandy ignites and burns off. Remove the bay leaves, and allow the shallot mix to cool.

Add the mixture to a mixing bowl along with the remaining raw shallot and chopped pistachios. Halve the prunes, then add them to the mixing bowl with a few tablespoons of their soaking liquid. Add the barberries, parsley and most of the vinegar, then mix together.

For the meat

Add 100 g cubed back fat to a large mixing bowl. Cut 150 g duck breast into small cubes, and add it to the bowl. Mince the rest of the duck breast and the rest of the fat through a medium hole plate. Add half of the mince to the mixing bowl with the cubed fat and meat, then put the remaining mince back through the mincer on a fine plate. Add the fine mince to the mixing bowl and season liberally with salt and pepper.

To help bind the terrine, divide the meat mixture in half once again, then use a mixer with a paddle attachment to mix one half of the mixture on medium speed until it starts to get sticky (about 2 minutes). Add the sticky mixture back to the other half of the mixture, and mix it thoroughly by hand.

Cook a spoonful of the mixture with a little fat in a pan on low heat to check the seasoning – it should taste slightly saltier than you would want, as it will be served at room temperature. Adjust the seasoning with salt or vinegar to your taste.

To cook

Preheat the oven to 160ºC.

Line a cast-iron terrine mould with cling film, then pack the terrine mixture very tightly into the mould. Seal and place in the oven in a bain-marie for 1 hour– the internal temperature should read 63ºC. Let the terrine cool, then press it with a weight and refrigerate for at least 24 hours.

To serve

Bring the terrine to room temperature and slice into 1.5 cm sections. Serve with chunky, toasted bread and your favourite pickles and chutneys.

This recipe, along with a myriad of other Cazador crackers, is contained within the pages of the Cazador Book - Game, Offal & the Rest. It's a must have and can be purchased here.

 Photo by  Pippa Drummond

CAZADOR is located at 854 Dominion Road, Auckland. Open Tuesday to Saturday from 5pm Ph: 09 620 8730


Confit chicken with courgette, corn, mint & mustard puree // from KINDRED Restaurant


Confit chicken with courgette, corn, mint & mustard puree // from KINDRED Restaurant

Kindred Restaurant is owned & operated by Jeff & Tom Wiley with their father, Dennis. They are collectively known as The Wiley Boys and are the brains behind Miss Clawdys (just a few doors down from Kindred) and Sausalito in Northcote Point. 

This family of hospitality talent has poured a lot of our wine over the years.  We are very proud to share a recipe from the Kindred kitchen now under the caring eye of Chef Pawan Sidhu. 

Here he shares a recipe from the newly released menu where this dish is matched at Kindred with our very own Huia Gewurztraminer 2015. 

WINE MATCH // Huia Gewurztraminer 2015 or Huia Chardonnay 2014

CHICKEN preparation

·      500 grams chicken thigh skin // bone out

·      chicken stock 1 litre

·      30 grams salt

·      8 grams fresh thyme

·      10 grams grounded pepper

·      1 lemon

·      2 fresh garlic cloves

·      1 litre of chicken stock



Wash chicken thighs and let the water rinse properly for 5 minutes & pat dry afterwards,  Marinate the chicken with fresh thyme, crushed garlic, lemon juice and zest, salt & pepper. Rest the chicken in refrigerator minimum for 12 hours or up to 36 hours if you have the time. Basically what you looking is to get the water out of chicken and the delicious marinade flavour in.

Rinse the chicken thighs in cold water and pat dry. Place the chicken in an oven-proof cassarole style dish skin side up on the top of a sheet of baking paper. Add chicken stock and top with water to cover chicken. Add another layer of baking paper and cover with aluminum foil.

Cook the chicken in the oven for 90 degrees for up to 3-4 hours until it starts to fall apart.   


Mustard Puree preparation

·      Half a white onion sliced

·      10 grams of  Dijon mustard

·      1 large potato peeled & chopped

·      salt

·      2 bay leaves

·      15 grams olive oil


Heat up the olive oil in a pot and add bay leave. Wait until the aroma is released. Please note, it will be quick so don't let it burn. As soon as you can smell the fragrance add the chopped onion and let it sweat, careful to not cook it to the point where it's starting to colour.

Afterward add roughly diced potato skin and mustard to the pot. When the mustard starts to stick to the bottom of the pot add cold water to cover the potato and bring it to boil. Simmer until potatoes get soft.

Remove the bay leaves and then, using a blender, blend the mixture from the pot at high speed until nice and smooth. 

CORN preparation

·      1 sweet corn

·      ½ red onion thinly diced

·      salt

·      1 lemon (zest & juice)

·      8 gram fresh coriander (chopper)


Fill a pot with water and bring to the boil. When your water is ready blanch the corn for 5 minutes in boiling water, keeping the lid on while boiling to get the heat to the center of corn cob.

When the cob is cooked, remove the kernels with a sharp knife. Wash the kernels under cold water and pat dry. Transfer the kernels in a salad bowl. add the rest of ingredients to the bowl. Season it with salt according to taste. Set aside.

Courgette preparation

·      4 courgette

·      1 lemon

·      salt


Shave 2 courgette oven mandolin super thin and then dice remaining courgette very small with a sharp knife.


Heat little olive oil oven pan. Add the confit chicken skin-side down in the pan. Let it get crispy in the oven for 5 minutes.

While the chicken is getting crispy, sweat diced courgette without colour in a new pan and set aside. Take the chicken pan out add 100 gram of chicken stock left over from the confit.

Reduce it to half. Spread a good spoonful of heated mustard puree on the plate. Add corn mix and shaved courgette in a salad bowl. Leave the mix on the top of puree. Dress one chicken on the top of garnish and sprinkle roasted courgette on it. 

Garnish it with micro herbs.

KINDRED Restaurant is an all-day eatery, located in Wynyard Quarter, Auckland. 

Open 7am Mon-Fri | 9am Sat-Sun | Dinner Wed-Sun




HUIA celebrates 20 years


HUIA celebrates 20 years

Inseparable Huia

 Inseparable Huia by Fiona Pardington, hangs publicly for the first time at the Huia 20th. 

Inseparable Huia by Fiona Pardington, hangs publicly for the first time at the Huia 20th. 

To commemorate 20 years of Marlborough's Huia Vineyards, celebrated New Zealand photographer Dr Fiona Pardington (Ngāi Tahu, Kāti Mamoe and Ngāti Kahungunu), Chevalier de l'Ordre Française des Arts et des Lettres, has created an original work of a pair of Huia, an extinct native bird of Aotearoa New Zealand.

Huia mated for life, their distinct male and female beaks a result of their close cooperation without which they could not survive. Pardington uses this pair to represent Claire and Mike Allan's love and commitment to each other and the making of fine wines. Like Huia wines, Pardington's photographs are painstakingly created to emphasise their feeling of authenticity, place and the love of the maker.

 Postcard design & photograph: Neil Pardington 

Postcard design & photograph: Neil Pardington 


Pardington has long been drawn to the beautiful Huia, driven to extinction by the demand for its feathers to decorate fashionable ladies' hats  in the nineteenth century and the destruction of its ancient forest habitat. Now examples of the Huia can only be found stuffed in museums and no recording was ever made of their cadenced flute-like call. Pardington captures this poignancy in her photograph, giving them a moment's second chance of life, reminding us to treasure and protect the unique and precious..

Huia feathers were worn by Māori chiefs as symbols of wisdom, dignity and elegance, something that also characterises Pardington's photograpy. These are central values to Huia Vineyards as well: the wisdom of twenty years of hand-crafted wine, the dignity of nurturing the land exclusively through biodynamic and organic practice, and the elegance of wines that speak only of the soil, water, air and geography they came from. - Andrew Paul Wood

Huia has chosen two hero wines that now adorn this very special, limited edition label. Inseparable Huia by Fiona Pardington Magnum - Huia Millennial Brut 2000

Inseparable Huia by Fiona Pardington 750ml - Huia Blanc de Blanc 2010 

While these wines are not available for individual sale, they are obtainable as part of select Huia parcels sold through ONVINE  who supply freight free, nationwide. 

Inseparable Huia 2016

With thanks to Canterbury Museum, New Zealand.

© Fiona Pardington Courtesy Starkwhite, New Zealand

Words // Morven McAuley 

Photography // Bonny Stewart-MacDonald

Flowers // MUCK FLORAL




Want HUIA wine? Online? OnVine!


Want HUIA wine? Online? OnVine!

When you're a boutique winery it can be tricky finding an easy way to share the wine you spend your life crafting. We wanted to find a way to ensure that those good people living outside the main centres in Aotearoa, could enjoy a glass or two of Huia but we didn't want to compete with those hard-working wine retailers by selling our wine on our own website. After all, if the wine retailers stay in business, so do we!

Enter Tom Howard of OnVine

Tom's idea for OnVine started while he was working vintage at Palliser Estate in Martinborough. He'd had the idea to start putting together mixed cases of wines, tailored to his friend's tastes and budgets. It was about sharing wines that were cool and interesting but not always accessible.

It wasn't long before the small idea became a large idea and Tom, along with his brother got to work on a business plan. Investment was made to build a highly functional online platform along with a physical base for a place to start stocking wine.  

The fundamental idea was to get people drinking really interesting wines that they would be keen to try but perhaps wouldn't when they feel intimidated by the risk of the purchase or they can't access a good wine store or they have little knowledge of a region or variety. 

So it’s about making it comfortable for people to try different wines from around the world with a strong focus on New Zealand wineries and this is done through a membership programme. 

Over the last two years, OnVine membership has grown organically and caters to kiwis from all over the country.  Members can personalise their own OnVine collections. There's no being dictated to by scores or stars. If someone thinks a wine is a 10 out 10 then they rate it accordingly. That is saved in their collection page for future reference and ordering. They can postpone or pause delivery for a month or two and can have their order delivered to the bach if heading to the beach for a holiday. 

At Huia we've been able to work closely with OnVine because it is an independently owned and operated business like us. We can all be flexible where needed and service is personal and dedicated. Tom has gone out of his way to assist Huia in ensuring we can sell our wines anywhere in New Zealand. We're proud that our entire range of both Huia wine and Hunky Dory is available at OnVine and we're continuing to support a great New Zealand retailer. 

OnVine delivery is within one or two days ANYWHERE IN NZ and shipping is FREE. 

To have Huia delivered to your door, go to: https://www.onvine.co.nz/huia






But you don't have to live in Auckland to get it. 

We're talking about the best little paperback guide to the good things that are going on in our largest city. THE SEASONAL. Live there or simply visit, this new magazine is what you need to make the most of Auckland this Autumn. 

Our Pinot Noir 2012 and Gewurztraminer 2014 feature alongside the fine conversation between NZ Comedian Guy Montgomery and Joel Herbert. (also see the video Comedy & Wine on the Huia Journal) Joel tests Guy on his wine prowess and understanding of terms like 'alluvial' and presents a pop-quiz that turns out to be more of a spelling bee. Guy responds well showing outstanding skills in improvisation, vital for a Stand-Up Comedian, by talking a little bit - un peu - français. 

Cazador Chef Dariush Lolaiy and The Fed Chef Kyle Street have a DAWG-off with some fine examples of how to make meat in buns amazing while Orphans Kitchen Chef Tom Hishon busts out some ideas on what to do with carrots, given this is their time!

Buy The Seasonal online // HERE 



Nothing but Sauvignon Blanc.


Nothing but Sauvignon Blanc.

So the very first conference dedicated to Sauvignon Blanc was quite something. It was a pleasure spending time with our peers reminding ourselves of the merits of this fabulous grape and what we have achieved with it and where we might travel with it next. 
It was also an insight having Courteney Peters of Gather & Hunt with us for the entire three days.  It's all very well the trade getting together in a room to talk shop but what would the person we're actually trying to sell the wine to make of it all?

That's why we popped Courteney on an Air NZ flight to Blenheim and surrounded her with wine folk and submerged her in nothing but Sauvignon. 

She embraced the challenge/opportunity with vim and vigour and made daily notes in her journal to document the experience. It's fair to say, she made some interesting observations.  Who knew spitting wine was so daunting to our customer but isn't it good we know that now?

Given Courteney has a passion for hospitality and regularly features the joints that are serving up goodness in Auckland across her media, is was also an eye-opener to see how intimidating she found describing wine aromas, especially when parked next to an expert like New Zealand's only Master Sommelier, Cameron Douglas (although who better to sit next to to learn about wine!)

The magic of having Courteney along as a guest of Huia was we saw the conference both through the eyes of the craftsperson and the customer. The organisers of the event did the green grape community proud. It truly was a fantastic way to take another look, a closer perhaps kinder look at our national grape but the greatest thing was watching Courteney, our customer, leave Marlborough with a determined sense of ownership of New Zealand's Sauvignon success. 

But don't take our word for it, read what she thought in her journal entries.

Courteney Peters, Sauvignon Survivor DAY ONE | DAY TWO | DAY THREE