KEY POINTS:
Two Auckland bartenders will represent New Zealand in next month's Cocktail World Cup after last week winning their regional final. Crow Bar's Tim Etherington-Judge and Simon McGoram from Mea Culpa shook up a storm to join the six-man team. The country's top barista, Carl Sara of Christchurch is
in Japan this week competing for the world coffee-making title. Sara, who has won the national title three times, came fourth at the international event in 2005 and this time is hoping to go all the way after working on an aroma-filled blend with Altura roasters.
The soil for oil
Two Waiheke Island olive oil producers have won medals in an overseas competition where they were up against leading oils from around the world. Rangihoua Estate has won gold and silver medals at the Los Angeles International Extra Virgin Olive Oil competition 2007.
Colin Sayles, who with his wife Anne and son Gavin, owns the estate, says the award shows the oils can foot it with those from long-established olive producing countries.
Cable Bay's extra virgin olive oil also won a gold medal. Property shareholder Margaret Edwards, who has been making the vineyard's oil for more than 15 years, says olive oil varies greatly in taste so she recommends tasting it as you would a wine and match it with food.
Here's her formula: delicate extra virgin olive oils are best served with fish or chicken, intense oils with strongly flavoured foods, while medium-style all-purpose oils are great for dipping with bread or vegetables.
She says the award-winning Cable Bay 2006 Extra Virgin Olive Oil is an excellent, medium-style oil with many uses from dipping to drizzling over chicken, pasta and salads to enhance their flavour.
Diners at the vineyard's restaurant can taste the winning oil as it is served with bread as a complementary dish. It is also sold exclusively through the winery.
If you want to check out Cable Bay's food and wine, the Friday degustation menu at $120 is worth a look.
Gourmet treats
For the foodie with almost everything, how about some crayfish oil?
This rice-bran infusion can be folded through pasta or risotto, used for frying or added to butter or mayonnaise as a seafood condiment.
Or there's mussel and horopito butter, which can be used as a spread or garnish on cooked meats or vegetables.
Both products are from Amersham House, whose executive chef Gary Francis' range also includes pates. The products are made from herbs, truffles, game meats, fish and dairy and are aimed at giving home cooks intense restaurant-style flavours.
Francis, a graduate of the City Guild of London, has worked in top hotels in Asia, Australia and at our own Huka Lodge, and has cooked for the Queen among other renowned guests before setting up Amersham House.
His outlets include Smith & Caughey's, Zarbo, Farro Fresh and the Fishmart. $20.95 for 100ml oil and $13.95 for 190g butter. Francis also offers a personal chef service. For info www.amershamfoods.co.nz
Pantry staple
Zarbo has a new dried pasta range that is just the ticket for quick winter meals. The Laporta range includes conchiglie, penne and spaghetti and combines well with Laporta pasta sauces. The conchiglie at $9 is ideal for stuffing - try ricotta and pumpkin filling baked with a cheesy sauce or fill with pieces of tarakihi, capers, lemon and garlic and bake in a tomato broth. The other pastas and sauce costs $8.50.
Won it
Congratulations to the winners of double passes to The Food Show: Carol Stoney, Sandringham; Petrina Pascoe, Hamilton; Lorraine Dickens, Beach Haven; Fiona Passi, Mangere East; Raewyn Waters, Manurewa; Rachel Oldham, Te Atatu; Denise Hubble, Campbells Bay; C Nanayakkara, Takapuna; Michael Malins, One Tree Hill; Carolyn Haslam, Mt Albert.
