Heartfelt Blog Chronicles

Crudo - the freshest seafood, simple, wonderfully social, and perfect with a glass of Sauvignon Blanc. Crudo is completely flexible. Tailor the ingredients to your preference - or skip what you don’t like. Use my recipe as a guide, not a rule.

My soul food: Duck breast seared to perfection and served medium-rare, revealing a rosy, tender centre full of flavour, a timeless favourite in our kitchen and a sublime match with the finesse and depth of Hans’ elegant Pinot Noir.

Adds a whisper of exotic spice and deep flavour, used in varying intensity on practically everything. Perfect with our dry Gewürztraminer - a wine with a bouquet of lychee and rose petals, and a silky texture that’s as seductive as it is unforgettable.

I’m on a mission to cut down on gluten and dairy… but Hans, bless him, still needs a chocolate treat in the afternoon. My solution? A rich, gluten- and dairy-free chocolate olive oil cake, inspired by Nigella - decadent yet refined, perfect for guests and friendly to many dietary needs. Naturally, it’s heavenly with Hans’ luscious Botrytis Riesling.

My recipe for our fresh organic estate figs with goat cheese and prosciutto - a savoury-sweet delight that dances with our dry Gewürztraminer, full of floral and spicy elegance. No cooking needed - quick, easy, and utterly delicious!

The lamb shoulder is already roasting, filling the kitchen with delicious aromas, while friends nibble figs, goat cheese & prosciutto and sip bubbles - Vintage Rosé Cuvée Therese. The wine to shine? Our juicy Zweigelt. Chat, nibble, sip… let the feast unfold!

A risotto is only as good as its rice, so start with the best Italian grains. Our version celebrates pantry staples – dried mushrooms – elevated with fresh vegetables and Marlborough lamb racks. The secret? Cook it when everyone is ready to gather. For us, risotto becomes theatre: Hans at the stove, friends around the kitchen bench with a glass of Arneis, laughter and anticipation building until the first creamy spoonful is served.