Fairbourne Estate

Premium Sauvignon Blanc

A little spice is very nice!

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16th January marks International Hot & Spicy Food Day! While it’s common to reach for a beer when you’re eating a curry, we encourage you to sip a glass of Fairbourne premium Sauvignon Blanc instead! Our easy drinking wine makes a perfect partner for fragrantly spiced cuisine, such as a mild Indian curry.

Something spicy for the Southern Hemisphere

If you’re reading this in the Southern Hemisphere you’re likely to have rolled out the barbecue, but summer doesn’t have to mean saying goodbye to your curry! How about some spiced Tandoori chicken?

Spiced Tandoori Chicken

Ingredients:

  • 4 chicken portions
  • 1 tbsp oil
  • 1 lemon
  • 4 cloves garlic, crushed
  • 2 cm fresh ginger, grated
  • 1 green chilli, finely chopped
  • 200ml Greek yoghurt
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tbsp chilli powder
  • 1 tbsp fenugreek

Method:

  1. Mix the garlic, ginger and chilli in to a paste with the juice of your lemon and oil. Pour over the chicken.
  2. In a separate dish, mix the dry ingredients (salt, garam masala, ground cumin, chilli powder and fenugreek) with the yoghurt to create a paste. Add this yoghurt paste to the chicken and massage into the meat.
  3. Cover, refrigerate and leave to marinade for at least 30 minutes, but the longer the better.
  4. Grill your chicken until cooked through, it should be tender and a little charred.

Serve your spiced tandoori chicken with a green salad, homemade raita (find a recipe here), naan bread and a glass of chilled Fairbourne Sauvignon Blanc.

Something spicy for the Northern Hemisphere

If you’re bedding in for winter, and can’t be tempted to venture out to the local takeaway, why not make your Friday night curry at home. There’s a popular misconception that curries need a whole host of specialist ingredients, but as long as you buy good quality curry powder that’s not necessarily the case. We love this simple chicken curry recipe from BBC Food.

Easy Chicken Curry

Ingredients:

  • 6 spring onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 tbsp oil
  • 200g tinned chopped tomatoes
  • 2 tbsp curry powder
  • 1 tsp ground ginger
  • 400g boneless skinless chicken thigh, cubed
  • 100ml Greek-style natural yoghurt
  • salt and pepper

Method:

  • Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don’t burn.
  • Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
  • Add 250ml water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
  • Take the curry off the heat, stir in the yoghurt then season with salt and pepper.

Serve your chicken curry with boiled rice, mango chutney, naan bread and a glass of chilled Fairbourne Sauvignon Blanc.

Head to your local Majestic Wines store to buy your Fairbourne Marlborough Sauvignon Blanc. Or contact us in N.Z.

Seasonal veggies and Sauvignon Blanc

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This post is for our U.K. based Fairbourne Sauvignon Blanc fans. We’ve been reliably informed that following a long hot summer, the first whiffs of autumn are in the air. Autumn is one of our favourite seasons, not least because of the wonderful harvest of vegetables that you can find in your garden, allotment or even at the farm shop and farmer’s markets.

It’s the season for beetroot, broad beans and sweetcorn. If you have a glut of any of these favourite veggies here are three recipes that you can use to create a perfect weekend lunch or light supper.

Beetroot & Goat’s Cheese Salad

  • A few heritage beetroot, cooked and cubed
  • A handful of walnuts toasted, drizzled with maple syrup and left to cool
  • A little orange juice, balsamic vinegar and olive oil, whizzed into a dressing
  • Mixed salad leaves or rocket
  • Goat’s cheese, cubed

Lay the mixed leaves on your serving platter, top with the beetroot, goat’s cheese and walnuts, then drizzle with the dressing. Serve with a chilled glass of Fairbourne Marlborough Sauvignon Blanc.

A simple pasta dish with Broad Beans and Parmesan

  • Your favourite pasta, fussilli, pappardelle or spaghetti
  • Broad beans, blanched
  • Mint
  • Olive oil
  • Juice and zest of a lemon
  • Parmesan cheese

Cook the pasta according to the packet instructions, drain and reserve a little of the cooking liquid. Toss in the broad beans, chopped mint, juice and zest of the lemon and some olive oil. Loosen with the reserved cooking liquid if necessary. Top with freshly grated Parmesan and black pepper. Serve with a chilled glass of Fairbourne Marlborough Sauvignon Blanc.

Sweetcorn and Bacon fritters

  • Corn kernels stripped from two fresh cobs
  • A couple of spring onions chopped
  • Two eggs, separated
  • A few slices of bacon, cooked, cooled and cut into pieces

Mix together the corn kernels, spring onions, egg yolks and bacon in a bowl. Whisk the egg whites, until stiff, and fold into the mixture. Fry spoonfuls of the fritter mixture in a blend of butter and oil. Serve with avocado, salsa and a chilled glass of Fairbourne Marlborough Sauvignon Blanc.

Head to your local Majestic Wines store to buy your Fairbourne Marlborough Sauvignon Blanc.

Spring is here! Or is it?

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If you’re living in the U.K. spring should officially have sprung… But it seems the weather is as changeable as ever. A hint of sunshine and warmth is followed by steady rain, and even snow! However, the vagaries of British weather, shouldn’t stop you enjoying your Fairbourne Marlborough Sauvignon Blanc, which is always consistently good! We believe that your favourite varietal transcends all seasons, and tastes as good sipped by the fireside, as it does slurped in the sunshine!

With that in mind, here are a few suggestions for spring suppers and light lunches that will pair perfectly with your favourite Sauvignon Blanc, no matter what the weather gods throw at you.

For rainy days when only comfort food will do – A warming bowl of soup makes the perfect lunchtime treat. Turn it into an evening meal with some crusty bread and an antipasto platter. Classic seafood chowder is a great choice, but if you’re looking for more soupy inspiration, check out this blog post from the archives, for two recipes that both pair perfectly with Fairbourne Marlborough Sauvignon Blanc.

For spring suppers when the sun comes out to play – As new season produce hits the shelves look out for tender, sweet British asparagus. This Asparagus and Cheese Tart recipe, served with a simple salad and a bottle of Fairbourne Sauvignon Blanc, shouts springtime! And if things really start heating up, roll out the barbecue, but think beyond the humble sausage and burger. Choose chicken, fish or seafood to pair with Fairbourne premium Marlborough Sauvignon Blanc.

For days when it’s complicated – If you’re planning an event ahead of time and have no idea what the weather will be like then cover your bases by choosing a simple pasta dish. Comforting enough if there’s a chill in the air, but equally good eaten al fresco! For something different try Spaghetti with Anchovy Carbonara. Find a recipe HERE.

Head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc.

One chicken, one bottle of wine, two mid-week meals.

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The evenings are darker and the temperatures cooler… Winter has well and truly arrived in the U.K. and with it comes the desire to hunker down mid-week with some good old-fashioned comfort food, a glass of wine and Blue Planet on catch up!

Nothing can be more comforting than roast chicken and veggies… That’s why we believe that Monday should be the new Sunday!

Okay, we understand that you might not want to cook a full roast meal on a Monday evening after work, but in all honesty, if you throw your bird in the oven when you walk in the door, by the time you’ve changed into your civvies, sorted your to-do list for the next day and poured a glass of Fairbourne Sauvignon Blanc, your chicken will be almost cooked. Make things easier for yourself… Substitute roast potatoes for creamy, mashed spuds and stir fry some seasonal veggies to keep things simple.

The good news is that the leftovers from your Monday evening meal, can be used in all sorts of thrifty domestic god/goddess ways, to create some fabulous mid-week winter warmers… Try one of these recipes:

  • A lovely mustardy bake with roast chicken and broccoli.
  • Warm things up with this spicy chicken and chorizo jambalaya.
  • These cheesy chicken crispbakes are easy to make mid-week, serve with a simple side salad.
  • Roast some Kumara and fill them with a tasty, creamy chicken mixture. View the recipe here.
  • Get double thrifty by stripping the meat from your chicken and boiling up the carcass to make your own stock. Then make some heartwarming roast chicken soup.

All of these meals need just one extra ingredient to make them perfect, a chilled glass of Fairbourne Marlborough Sauvignon Blanc. You may even manage to make one bottle stretch to two nights!

Head to your local Majestic Wines store in the UK to find yours.

Why Sauvignon Blanc and Autumn pair perfectly…

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Autumn has most definitely arrived in the UK. But that doesn’t mean you have to give up your beloved Marlborough Sauvignon Blanc for winter reds… Indeed not, at Fairbourne, we believe that your favourite varietal transcends all seasons, and tastes just as perfect while sipped by the fireside, as it does quaffed by the poolside!

Here are three ways to enjoy Marlborough Sauvignon Blanc even though the temperatures outside may have cooled:

A super soup – A warming bowl of soup makes the perfect lunchtime treat. But a seafood chowder is wholesome enough for a main meal supper time too! A great chowder doesn’t need to be complex, simply pick up some fish pie mix from the seafood counter at your favourite supermarket and a packet of cooked, mixed seafood from the freezer department, and everything else you need is probably in the fridge or the store cupboard. We love this recipe from the BBC Good Food website. It’s simple and fast to prepare.

A smashing salad – Just because the cooler climes are here you don’t have to give up on your salad, simply warm things up a little bit. This Trio of Warm Seafood Salad, uses mussels, halibut and scallops; and would pair beautifully with Fairbourne Marlborough Sauvignon Blanc.

A Sunday Roast – It’s no secret that seafood is a natural accompaniment for Fairbourne Sauvignon Blanc, but that doesn’t mean it needs to be reserved exclusively for the fish course. Its versatility and easy drinking nature also ensures it is very much at home with white meats, and what could make a warmer welcome for Autumn than a juicy roast chicken dinner with all the trimmings? Delight your Sunday lunch guests with a bottle of Fairbourne Marlborough Sauvignon Blanc for social sipping. Head to your local Majestic Wines store in the UK to find yours.

 

How to simplify your supper party… Pour Fairbourne Marlborough Sauvignon Blanc!

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With September comes the first whiff of autumn in the U.K. All too soon barbecue season is on the way out, and it’s time to get social with a kitchen supper party. If you’re anything like us the best at home dos, are those that are perfectly simple. The less time spent preparing, the better, it leaves more time for good food, great wine, and gratifying conversation.

One thing you can do to simplify your evening is choose just one delicious wine to serve throughout the evening. A particular delight of Sauvignon Blanc as a varietal is its versatility, and Fairbourne Marlborough Sauvignon Blanc is no exception, it can honour plain, simple seafood, fresh oysters, and steamed mussels, as well as salmon. But it also pairs with white meats like chicken and pork, even if these are served with herb sauces or rubs the Sauvignon Blanc holds it own. The wine’s vibrant flavors also complement spicy and ethnic cuisines.

With that in mind, we thought we’d share some recipes that pair perfectly with Fairbourne Sauvignon Blanc, taking you from canapes to the cheese board!

On Arrival:
Smoked Salmon Blinis – This recipe is our go-to crowd greeter. Simple is the only way to describe these tasty morsels, you can whip a platter up in just a few minutes, and the recipe requires just four ingredients. Find the recipe HERE.

A Soupy Starter:
Soup is such a great appetiser; it can be prepared ahead of time and reheated just before your guests sit down so you can enjoy the mingling and appear like a domestic god/goddess! This blog post has two soup recipes, both pair perfectly with Fairbourne Marlborough Sauvignon Blanc.

The Main Event:
A delicious fish pie is the perfect simple supper recipe. A real crowd pleaser, serve with a big bowl of buttery peas and pan fried courgettes. You can use a mix of whatever fish you’ve caught, bought or stored in the freezer. Add some seafood, like scallops or prawns for a luxury version. If you’d rather follow a recipe a good place to start is with Annabel Langbein’s Lemon Fish Pie, find the recipe HERE.
Extra Tip: If you don’t have time to make or roll pastry, keep some ready rolled sheets of Filo Pastry in your fridge. Scrunch these up, place on top of your pie mix and drizzle with olive oil. If you can’t be bothered to give your arms a workout mashing spuds, finely sliced baby potatoes will also serve as a topping!

Still Hungry?
Ditch dessert and set up a stellar cheese board instead. A delicious Chevre and Sauvignon Blanc is a match made in heaven. If you haven’t acquired a taste for goat cheese, and many people don’t like it, choose a good salty feta. The delicious dryness of both the goat cheese and the feta teams well with the fresh fruity flavours of Sauvignon Blanc.

Head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc.

Hello UK Spring! Hello Sauvignon Blanc.

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For our friends in the Northern Hemisphere, it’s that time of year again… The evenings are lighter and the days a little warmer, Spring has arrived!

It’s time to come out of hibernation and tentatively enjoy long weekend lunches Al Fresco, and early evening suppers on the terrace.

With the new season, comes a change in menu, casserole dishes get relegated to the rear of the cupboard and there’s a yearning to conjure up lighter dishes and succulent salads filled with spring goodness.

As new produce arrives at your local farmer’s market, we thought we’d share some of our favourite UK spring ingredients that pair beautifully with Sauvignon Blanc.

Asparagus:

Add some to your Caeser salad, stir fry it with ginger and cumin seeds for an Asian-inspired side dish, or simply griddle it in a pan and serve with good olive oil, a little lemon juice and shavings of Parmesan cheese. Add a glass of beautifully chilled Fairbourne Sauvignon Blanc to tantalise your taste buds.

Jersey Royal New Potatoes:

We wrote a whole post about Jersey Royal new potatoes last year, it includes a fabulous recipe… Jersey Royals with Hot Smoked Salmon, and Watercress Salad in a Horseradish Dressing. Find it HERE. We love them as a side dish, best served dripping in butter with mint from the garden; but if you want to spice things up a bit you could roast them with olive oil and cumin seeds, and serve with a side sauce made from yoghurt blended with mint and chive. Don’t forget to pour your Fairbourne Sauvignon Blanc to delight your diners.

Spinach:

This vitamin rich, muscle building leafy green is all too often saved for the dastardly post-workout smoothie… So why not bring it back to the kitchen this spring time? Double cream, Parmesan cheese and a pinch of nutmeg will turn your spinach side dish into something quite decadent. Whisk up a spinach and Feta frittata for a weekend lunch, or top a spinach salad with warm goats cheese, balsamic vinegar and walnuts… Delicious! Remember every good salad deserves a glass of Fairbourne Sauvignon Blanc to sip alongside!

Now you have the recipe inspiration, don’t forget the wine! Head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc.

 

From the Fairbourne Kitchen – Gravadlax

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With Valentine’s Day not far away, here’s some inspiration for your romantic dinner from the Fairbourne kitchen!

Nothing says I Love You, quite as much as a dish that takes time to prepare; so here’s the perfect canape to serve prior to your starry-eyed supper… Gravadlax!

Russell prepared this just before Christmas (see photos), I’m hoping for a repeat performance on Feb 14th… #hint

You will need:

  • One Salmon fillet, must be very fresh
  • Tablespoon of your favourite aromatic gin
  • 1/2 dessertspoon of brown sugar
  • Handful of flaky sea salt
  • Bunch of fresh dill

To prepare:

  1. De-bone the salmon and trim to a rectangular shape of similar thickness
  2. Drizzle a tablespoon of your favourite aromatic gin over the salmon and smear in with the back of the spoon
  3. Rub onto the filet a half dessertspoon of brown sugar.
  4. Sprinkle and pat into the fillet a generous handful of flaky sea salt so the fillet looks more white from the salt than pink from the salmon.
  5. Then coarse grind black pepper on top of the salt for an even salt and pepper look.
  6. Next finely cut a bunch of fresh dill and cover the salt and pepper so the fillet now looks dill green
  7. Place the fillet into an oven dish.
  8. Cover the fillet with a plastic wrap so the wrap is on the fillet and not resting on the sides of the dish.
  9. Place a flat board onto the fillet and within the edges of the dish, this is to evenly distribute the forthcoming weight to compress the fillet
  10. Add a weight on top of the board and refrigerate. I use an ice cream container with 1.5 litres of water for the weight, therefore a 1.5kg weight.
  11. Refrigerate and compress for three days. Each day removing the expelled liquid from the compressed fillet.

The end result should be a firmly and evenly compressed salt cured salmon fillet with amazing aromatic flavours. Being cured the filled will last for some time if kept cool and wrapped. To serve it is important to cut across the natural grain of the flesh. So determine the piece size you wish to serve and cut that length from the fillet. Then finely slice pieces 90 degrees from your initial cut. The gravadlax should be served with the salty, herby edge for maximum visual and flavour impact.

To serve:

Light the candles, serve with a swipe of wasabi mayo on plain blinis making the salmon the king of the canape… Add a perfectly chilled bottle of Fairbourne Marlborough Sauvignon Blanc.

Don’t forget the playlist:

  • Let’s Stay Together – Al Green
  • Wonderful Tonight – Eric Clapton
  • All of Me – John Legend

Now buy your wine!

Head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc.

A luxury gift boxed bottle of our Fairbourne 2015 premium, elegant and hand-picked Marlborough Sauvignon Blanc. Makes a perfect gift for your love. We deliver FREE throughout N.Z. Buy yours HERE.

 

 

The party season approaches…

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As we head into December, whether you are reading this in the northern or southern hemisphere, party season is most definitely approaching. Whilst some of your soirees will be planned parties, there’s no doubt that the festive season inspires friends and family visitors to call by, sometimes unannounced!

We recommend you have a bottle of Fairbourne premium hand-picked Marlborough Sauvignon Blanc ready to serve at all times, but you’ll no doubt want to muster something from the kitchen too. Not always easy at short notice; and who wants to be preparing elaborate eats with long lists of ingredients when there is important socialising to take care of.

christmas-canapes

So we’ve scoured the web for your three go-to canapé recipes for the festive season. All pair perfectly with Fairbourne Sauvignon Blanc, and none of the recipes have more than six ingredients.

Marinated Feta skewers – (Courtesy of MyRecipes)

Ingredients:

  • Juice and rind of 1 medium lemon
  • Finely chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • Feta cheese
  • Cherry tomatoes

Method:

  1. Combine lemon rind, juice, oregano, oil, and pepper in a shallow dish.
  2. Add cheese; marinate at room temperature for 20 minutes.
  3. Drain. Arrange 1 tomato and 1 feta cube on skewers.

Smoked salmon canapés with cream cheese – (Courtesy of Red Online)

Ingredients:

  • Small rye crisp breads
  • 1 tub of cream cheese
  • 2 tbsp crème fraîche or sour cream
  • Juice and zest  of 2 lemons
  • 1 large bunch of dill, part chopped finely, part sprigs reserved
  • Freshly milled black pepper

Method:

  1. Mix the cream cheese, crème fraîche, chopped dill, lemon juice and half the zest, then add freshly milled black pepper.
  2. Place the crisp breads on serving trays. Dollop a spoon of the cream cheese mixture on top of each of the crisp breads.
  3. Cut the smoked salmon slices into ribbons, then roll and twist, and place on top.
  4. Garnish with remaining dill and lemon zest.

Asparagus canapés – (Courtesy of Lifestyle Food)

Ingredients:

  • 2 bunches asparagus
  • 100 g prosciutto
  • 125 g Camembert

Method:

  1. Cut the bottom off each asparagus spear and rinse.
  2. Cut 3cm strips of prosciutto with scissors.
  3. Cut half of the camembert wheel into long, thin strips.
  4. Lay prosciutto flat horizontally, place one asparagus spear vertically on the meat.
  5. Lay a slice of camembert along the asparagus and roll the prosciutto around its contents.
  6. Place on a baking tray and bake in a 150C oven until the cheese has melted.
  7. Serve immediately.

Head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc; or if you’re in New Zealand shop online.

Winter doesn’t mean giving up your salad…

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Once again, this blog post is for all our Fairbourne fans in the UK.

We hear that autumn has arrived and temperatures are definitely cooling, and that likely means switching your seasonal menu… Thankfully, what it doesn’t mean is giving up your salads. Let’s face it though, cold lettuce leaves don’t exactly hit the winter comfort food spot.

So we have two recipes for you, using ingredients that always pair perfectly with Fairbourne Marlborough Sauvignon Blanc, delicious salmon and salty, tangy white cheeses. Both recipes are super quick to prepare for a weekend lunch or light supper… Bon appétit!

Roast squash and feta salad… Easy as 1,2,3!

  1. Roast chunks of squash and beetroot at 180ºC for about 20 minutes.
  2. Finely chop some pistachios and mix with chilli, balsamic vinegar and olive oil to make a dressing.
  3. Drizzle it over the roasted vegetables and crumble some deliciously salty feta over the top. For a festive jewel like appearance sprinkle with pomegranate seeds.

salmon-feta

Winter salmon salad…Four steps to success!

  1. Chop some Brussels sprouts, fennel, broccoli and potato; drizzle with olive oil and season with salt and pepper. Roast at 220ºC for about 20 minutes. Add some chopped beetroot for the last 10 minutes of cooking.
  2. Whilst your veg are cooking, heat a little olive oil in a large frying pan and cook some salmon fillet to your liking.
  3. Mix a little red wine vinegar and olive oil with salt and pepper to make a simple dressing.
  4. Pop your roasted veg into a large salad bowl, flake the salmon and some tangy goat’s cheese on top, drizzle with the dressing to serve.

Now head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc.

Sauvignon Blanc

Here at Fairbourne Estate we make premium, handpicked, Marlborough Sauvignon Blanc. The word Sauvignon is a derivative from the French word Sauvage meaning wild or savage and of course the word blanc is the French word for white. The wild or … Read More

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