Easter Wine and Food Pairings

Chef Amanda Kinch and estate assistant at Pyramid Valley’s Waikari Estate.

Photo Richard Brimer

Field of Fire Sour Dough

Field of Fire Sour Dough with field mushrooms and Pyramid Valley Chardonnay 2021, North Canterbury

Amanda Kinch’s sour dough begins with a starter made from lees (dead yeast cells after fermentation) from the Pyramid Valley 2020 Field of Fire Chardonnay. At this time year (autumn in New Zealand) a slice of sour dough might be topped with field mushrooms gathered from the hillsides, she says, delighted by the ability to forage and prepare food on this “stunning property”, where 27 different plant species grow in and around the grapevines. Saure the mushrooms with a dob of butter and a splash of white wine for 4-5 minutes. Add a spoon of Dijon mustard, a splash of cream, and salt and pepper, and serve on freshly toasted Sourdough; a perfect match for the Pyramid Valley Chardonnay 2021, North Canterbury.

Spring Lamb, Dukkah & Labneh

Spring Lamb, Dukkah & Labneh with Smith & Sheth CRU Syrah 2019

Amanda Kinch is estate assistant at Pyramid Valley’s Waikari Estate in North Canterbury, where she and her husband Huw, the winemaker, are raising three daughters in a remote and stunning environment. The wines from this special spot are kin to Smith & Sheth wines, with both labels owned by wine-loving investor Brian Sheth and Master of Wine Steve Smith, who has spent more than 40 years helping forge New Zealand’s wine industry. They joined forces in 2017, determined to source the best
grapes from the finest wine estates and growers in the country.

Amanda is also a chef, so has offered a spring lamb recipe as a match for the Smith & Sheth CRU Heretaunga Syrah 2019, from Hawke’s Bay. With aromas including ripe blackberry, red liquorice and florals, layered with flavours of dark berries and black pepper, it’s a perfect pairing for this lighter lamb dish.

Amanda grew up on a sheep and beef farm in the Wairarapa (another New Zealand winegrowing region) and clearly recalls her mother putting a simple roast in the oven on Sunday mornings. Preparations for her own lamb rack begin a day earlier, with the recipe and flavours influenced by the wine they plan to drink.

Amanda’s cheffing background comes in handy when it comes to Pyramid Valley hospitality, including at Easter, which often falls within the busy harvest period. “A new tradition has been our amazing vintage staff setting up the easter egg hunt, for kids and adults.” Then there’s a Sunday dinner together, which this year includes a ‘Lamb Off’, with Amanda up against a French intern Lucas. If the recipe below is any indication, he had better be on his toes.

Recipe

Serves 4
INGREDIENTS
Lamb
rack of lamb
olive oil
salt and pepper

Labneh
300g Greek style yoghurt
2 cloves garlic, finely chopped
grated rind and juice of 1 lemon
½ tsp ground cumin (dry roasted)
½ tsp sumac
1 Tbsp slivered pistachios
2 tsp sesame seeds, toasted (dry roasted)
1 Tbsp extra-virgin olive oil, to serve

Red Wine Jus
1 litre lamb stock
250ml red wine
1 Tbsp quince jelly (optional)
salt and pepper to taste

Cucumber Salsa
2 Lebanese cucumbers, seeds removed and sliced
55g currants, soak in warm water for 30 minutes, drain
1 small red onion, thinly sliced
50g pine nuts, toasted
1 long red chilli, seeds removed and diced
⅓ cup mint, finely chopped
⅓ cup coriander, finely chopped
finely grated rind and juice of 1 lime

Method

• To prepare the labneh, place yoghurt in a sieve lined with muslin set over a bowl. Cover and refrigerate overnight until thick, discard liquid. Add garlic, lemon rind and juice, season to taste and combine well.                                                           
• In a separate bowl, combine dry-roasted spices, pistachios, and sesame seeds. Set aside until required.
• To prepare the lamb jus, place lamb stock, red wine and quince jelly in a pot and reduce until it is a nice pouring consistency. Season to taste.
• Pre heat oven to 180°C. 
• To prepare the cucumber salsa, combine ingredients in a bowl and season to taste.
• To prepare the lamb rack, trim lamb rack of sinew and excess fat, rub with olive oil and season with salt and pepper. Sear off all sides in a hot pan, and bake in the oven for 12-15 minutes, depending on the size and cooking preference. Allow to rest, then slice.
• Serve with a fresh, crisp green salad, dressed with olive oil and a squeeze of lemon juice.