As consultant chef to Air New Zealand's business premier and premium economy classes, Geoff Scott also designed dishes for the Air New Zealand Wine Awards dinner for nine years. Here he creates a special three-course meal matched with some of this year's gold award winning wines.
Hot smoked salmon, mango and hazelnuts
The wafting smell of hot smoking food around the home is almost torturous. My taste buds are dying by the time the food actually hits the plate and then I am ready for a glass of chardonnay, the perfect wine to enjoy with this summer dish. A traditionally made well balanced oaked chardonnay will complement the rich oiliness of the salmon. Cooking outdoors and smoking food for others to enjoy signals the start of summer and is one of my ultimate cooking pleasures.
Wine match: Terra Sancta Riverblock Chardonnay Bannockburn Central Otago 2013
This wine is grown on soil containing schist and quartz, at the Riverblock close to the Kawarau River. This gives the wine i’s delicious minerality which is balanced with intergrated oak and fresh zesty citrus. Fantastic when matched with a rich hot smoked salmon.
Serves 6
For the salmon
1 Tbsp salt
1 Tbsp brown sugar
½ tsp ground coriander
½ tsp ground cumin
500g salmon
¾ cup fine wood chips
For the salad
3 cups mesclun leaves
¾ cup bean sprouts
1 cup diced mango
⅓ cup fresh mint and coriander leaves
Zest and juice of 1 lime
½ cup sour cream
½ cup hazelnuts, roasted, peeled and chopped
- Mix salt, sugar and spices. Rub over salmon and leave for 20 minutes. Pat dry with paper towels.
- Place woodchips onto a square of tin foil. Fold foil over to make an envelope. Spike several holes through the top.
- Place envelope in the base of a steamer pot or a wok. Place on a high heat and heat until smoke starts to come out. Immediately place the salmon in the top steamer tray or on a rack over the smoking woodchips. Cover with a tight fitting lid, turn the heat down to medium and smoke for 15 minutes or until salmon is firm to the touch.
- Meanwhile assemble the salad of mesclun, sprouts, mango, fresh mint and coriander leaves.
- Stir the lime zest and juice into the sour cream.
- Flake salmon into chunks and serve either warm or at room temperature on top of salad. Garnish with lime sour cream and and scatter over the roast hazelnuts.
To favourite, print or share this recipe, go to the recipe page.
Rack of lamb with spinach puree and mushrooms
Lamb, pinot noir and mushrooms are a classic marriage of flavours that work in harmony. This spinach puree is a special recipe I picked up whilst working in Aix en Provence. The combination of fresh herbs and garlic come alive with the spinach. Whenever I get the chance I like to serve it with spring lamb, in fact it’s on the Vinnies menu as we speak!
Wine match: Murdoch James Blue Rock Pinot Noir 2013
This hand-picked and sorted pinot is grown on lime stone based soil in Martinborough. It has a boquet garni, herby nose and a full rich fruity palate.
Serves 6
For the lamb
1 tsp grated garlic
1 tsp chopped rosemary
½ tsp salt
2 racks of lamb
For the spinach puree
250g spinach leaves
4 juniper berries, chopped
1 bayleaf, chopped
¼ tsp chopped rosemary
½ tsp chopped thyme
1 tsp chopped sage
¼ tsp grated garlic
2 Tbsp olive oil
For the mushrooms
1 large field mushroom
2 button mushrooms
3 shiitake mushrooms
Clarified butter or olive oil, for frying
- Rub the garlic, rosemary and salt into the lamb racks. Leave to marinate for 1 hour.
- For the spinach puree, blanch the spinach in boiling salted water for 1 minute, then refresh in iced water.
- Squeeze excess water out then blend spinach in a food processor or blender with juniper berries, herbs, garlic and olive oil. Blend to a smooth puree then season with salt and freshly ground pepper to taste.
- For the mushrooms clean each one by gently wiping any loose dirt with a damp paper towel. Cut into thick slices then pan fry in a hot pan with clarified butter and a little salt until caramelised.
- Cook the lamb racks skin side down in a frying pan for 5 minutes on a medium to high heat. Then place in the oven at 180C and cook for a further 10 minutes. Allow to rest in a warm place for 5-10 minutes before carving.
- Serve with hot spinach puree, mushrooms and new season potatoes cooked in boiling salted water.
To favourite, print or share this recipe, go to the recipe page.
Crumbled orange and raspberry cheesecake
Strictly speaking, this is not a cheesecake at all, but it sort of feels like one. The base is crunchy and baked, the filling instead of cream cheese, has sweetened condensed milk and then the topping is simply freshly whipped cream and fresh raspberries. Once you try the combination of these fantastic flavours and textures you will be hooked. It is so easy to prepare and can be done in advance. It’s a recipe I love to entertain with, all done beforehand, quickly assembled and impressive – of course you can have a lot of fun presenting it anyway you desire.
Wine match: Marisco Vineyards A Sticky End Noble Sauvignon Blanc 2011
Ripe grapefruit, honey and raisins are what first hit my nose with this wine. The grapes are left on the vine long after normal harvesting to increase their delicious flavours. There is an almondy savoury note to the wine which works beautifully with the digestive crumble and the fresh raspberries.
Serves 6
5 egg yolks
1½tsp orange zest
1 can sweetened condensed milk
1½ tsp vanilla essence
½ tsp cream of tartar
¼ tsp salt
½ cup fresh orange juice
½ cup coconut cream
⅔ cup shredded coconut
1⅓ cups crushed digestive biscuits
¼ cup + 2 Tbsp shredded coconut
2 Tbsp sugar
6 Tbsp butter
250ml cream
- Whisk the yolks with the orange zest, condensed milk, vanilla, cream of tartar and salt.
- Stir in the orange juice, coconut cream and coconut.
- Pour into a metal tray or oven proof dish and bake at 160C for 15 minutes or until mixture has just set. Remove from oven, allow to cool, then cover and place in the fridge.
- Mix the digestive biscuits, shredded coconut, sugar and butter. Spread on a baking tray and cook at 160C until crisp and golden.
- Lightly whip cream then arrange crumble, orange filling, cream and berries in layers or small piles. Serve in a shallow bowl or glasses.
To favourite, print or share this recipe, go to the recipe page.
To see the winners of this year's Air New Zealand Wine Awards, click here.