Leyton Ashley at Craggy Range's Terroir restaurant.
Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley.
Terroir, meaning "sense of place", is a romantic French term. It is frequently used when referring to the inherent characters of soil, climate and culture reflected in a wine from a particular vineyard or region. For the winemaking team at Craggy Range, the concept of terroir lies at the heart
of our winemaking philosophy. Each of our wines reflects the vineyards in which the grapes are grown. This philosophy is also reflected in our Terroir restaurant, too, which uses vegetables, herbs and flowers grown in the kitchen garden in Havelock North, Hawke's Bay.
My inspiration comes from our garden of fresh, quality produce paired with bounty from the best regions in New Zealand. At the start of each season, I get together with the guys at Kahikatea Farm, planning the plantings for each season to showcase the rustic, earthy flavours of the garden. Our menu is less about additives, foam and froth and more about organic, seasonal produce and delicious meat and fish. The focus in the kitchen is always on the freshest seasonal and local produce presented in a style that is simple and real.
My latest addition to the menu signifies the change in season and the display of autumn colours in the region. This recipe for Beef with Merlot and Shallot Butter is perfect paired on a cold evening with celeriac from our garden. I'm using "Firstlight" grass-fed wagyu shortrib which is smoked then braised slowly but any good quality beef will do. This is complemented by Merlot and Shallot Butter using grapes from our Gimblett Gravels vineyard. Serve with crunchy grapevine leaves plus cavalo nero and kale.
Duck season has opened and the duck recipe showcases a much underused ingredient.
