• Crispy duck breasts with orange and red wine sauce


    Crispy duck breasts with orange and red wine sauce

    Nothing screams winter more than a crispy duck and here it is paired with a simple orange and red wine sauce enhanced with smoked paprika, to bring out the rich, warm flavours of the duck and lentils. The smokey, sweet orange flavours also compliment the Matawhero Malbec Merlot, with tonnes of rich berries and slight dry tannins.

    Course Main Course
    Servings 4 people


    • 3-4 bay leaves
    • 1 cup green puy lentils
    • 200 g baby rainbow carrots
    • 8 brown flat mushrooms wiped clean
    • 2 tbsp olive oil
    • 500 g duck breast or duck legs

    Orange and red wine sauce

    • 3 oranges juice and zest
    • 1/2 cup Matawhero Malbec
    • 1 tsp smoked sweet paprika
    • 1 tbsp maple syrup
    • 2 cinnamon quills
    • To serve, fresh herbs like mint, dill, chervil or parsley


    1. Heat a saucepan with 4 cups water until boiling and drop the bay leaves in it. Add the lentils and turn the heat down to medium. Cook for 15 to 20 minutes. Drain, drizzle with a little olive oil and season with salt and freshly ground black pepper. Keep warm and set aside.

    2. Preheat the oven to 180°C. Wash, trim and spread the carrots over a baking dish with the mushrooms. Season liberally with salt and freshly ground black pepper and drizzle with olive oil. Roast vegetables in oven for 20 minutes.

    3. Meanwhile, trim the duck breast of any extra fat, score the top of the skin with a sharp knife. Season with salt and pepper. Place the duck breast in an ovenproof frying pan that is cold. No oil is needed. Put it in skin side down. Turn the pan onto a medium to high heat and cook duck breast for approximately 9-10 minutes allowing the fat to render.

    4. Flip breast and cook for a further 4 minutes. Once browned, place into the oven for 10 minutes. When cooked remove and allow to rest for 5 minutes before serving.

    5. Tip out the fat from the frying pan used to cook the duck leaving 1-2 tablespoons of juices in the pan. Add the orange juice, red wine, smoked paprika, maple syrup and cinnamon quills. Bring to the boil, then reduce the heat to a simmer, and allow the sauce to reduce to half. Season to taste with salt and freshly ground black pepper. Remove the cinnamon quills before serving.

    6. Serve the duck breasts on top of the warm seasoned lentils, with the roasted carrots and mushrooms, and pour over plenty of the orange and red wine sauce. Garnish with fresh herbs.

  • Grande Angus meatballs with smokey tomato sauce



    Cooked in a large cast-iron pan or any sort of oven-proof dish, this makes a spectacular warming dish on a cold night or simply a delicious dinner to serve the family. Filled with grande beef and pork meatballs, this dish is made with smokey paprika, plenty of fresh herbs and bubbling tomato sauce. Serve with grilled smoked cheese over the top and a side of pasta. All the flavours in the dish work well with the robust, concentrated profiles of our lovely Matawhero Merlot.

    Course Main Course
    Servings 6


    • 800 g Angus beef mince
    • 400 g free-range pork mince
    • 1 large onion peeled, finely diced
    • 4 cloves garlic crushed
    • 2 cups soft bread-crumbs
    • 1/2 cup chopped fresh herbs, parsley, thyme, oregano
    • 1 tsp each of salt and freshly ground black pepper
    • 2 tbsp Worcestershire sauce
    • 1 tsp mustard powder
    • 1 tsp smoked sweet paprika
    • 1 cup plain flour for dusting
    • 1/4 cup olive oil

    Smoked tomato sauce

    • 2 tbsp olive oil
    • 1 onion peeled, diced
    • 4 cloves garlic crushed
    • 400 g can chopped tomatoes in puree
    • 400 g condensed tomato soup
    • 1/2 cup Matawhero Merlot
    • 1 tbsp brown sugar
    • 1 tbsp smoked sweet paprika
    • 2 tbsp fresh chopped oregano and thyme leaves
    • 150 g vintage smoked cheddar or parmesan grated
    • thyme leaves
    • 400 g dried spaghetti


    1. Mix together the beef and pork mince with the onion, garlic, breadcrumbs, herbs. Add the worcestershire sauce, mustard, sweet paprika and season to taste. Mix in well, using hands if necessary to combine all ingredients evenly.

    2. Take spoon lots of the mix and mold into golf-ball sized balls. Roll the balls in the flour, coating the whole surface. There should be about 26-28 meatballs.

    3. Heat a large cast-iron, or oven-proof frying pan with olive oil, on a medium-hot heat. Cook half of the meatballs in the frying pan, browning on all sides. Remove to a dish, and repeat with the second half of the meatballs.

    4. Once all the meatballs have been cooked, cover and set aside. Preheat oven to 200°C. Wipe out the large frying pan, removing any burnt flour.

    5. To make the smokey tomato sauce, place the frying pan back on a medium heat. Add 2 tablespoons olive oil, with onion and garlic. Saute until softened, about 5 minutes. Add the chopped tomatoes, tomato soup, red wine and 1 cup water. Add the brown sugar, smoked paprika, fresh herbs and season to taste with salt and freshly ground black pepper.

    6. Bring to the boil, then reduce the heat to a simmer. Allow to cook down for 10-15 minutes to thicken.

    7. Place the meatballs back into the frying pan, arranging close together, to fit them all in. Sprinkle the grated smoked cheese over the top and place the whole pan into the oven. Bake in the oven for 25 minutes, until cheese is bubbling and golden. Serve hot with fresh cooked spaghetti or fettucine pasta.

  • Pea and caper fritters with horseradish cream and Ahia Smoked Blue Moki



    Pea and caper fritters with horseradish cream and Ahia Smoked Blue Moki

    These canapes style fritters are perfect for summer entertaining

    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings 10


    • 2 cups frozen or fresh peas
    • 1/4 cup capers chopped
    • 2 cups Savoy cabbage finely shredded
    • 4 spring onions finely sliced
    • 4 eggs separated
    • 3 tbsp corn flour
    • 2 tbsp rice flour
    • 1 tsp Dijon mustard
    • 200 g Ahai Smoked Blue Moki, Gemfish or Salmon
    • 2 tbsp horseradish
    • 1 cup creme fraiche
    • 1 tbsp chives
    • 1 tsp lemon zest

    To serve, Pomegranate arils, Pea tendrils, mint and basil leaves and Matawhero Pinot Rose 2019


    1. Preheat the oven to 200°C. Grease a slice tin, and line with baking paper. Cook the peas in boiling water, until just tender, about 3 minutes. Drain, then plunge in cold water to stop cooking to preserve the colour. Prepare the capers, cabbage, and spring onions.

    2. Whisk the egg yolk with the flour, seasonings and mustard. Mix this into the prepared vegetables. In a separate bowl, whisk the egg whites until light and foamy, not too stiff. Fold the egg whites into the vegetable mix, until just mixed in.

    3. Tip the vegetable and egg mix into the prepared tin and spread evenly. Bake in oven for 20-25 minutes. Remove from oven and allow to cool in the pan. When cold, slice into small pieces, or rounds. When cool, cut out round shapes 3-4 cm in diameter.

    4. Remove the Ahia Smoked fish from the fridge and remove the skin. Flake the fish, using a fork. Mix together the horseradish, chives, lemon zest and season to taste. Spoonful on top of each piece of fritter. Flakes of Ahia Smoked fish, pomegranate arils and sliced peas.

    5. Arrange on platter and serve with chilled Matawhero Pinot Rose.