New openings and products, fine dining goes vegan, NZ wine harvest, meal & wine pairing and fantastic drinks to try.

New openings and products, alcohol-free sauv blanc, edible insects, the benefits of tiger nuts and fine dining goes vegan.

JOSH NILAND’S NEW OPENING

Charcoal chicken has been big on the menu recently: it seems diners can’t get enough of those tasty chooks. Inspired by Australia’s charcoal chicken shops, award-winning chef Josh Niland and his wife Jules will be opening Charcoal Fish in Sydney’s seaside suburb of Rose Bay this June. “Our mission is to make restaurantquality, charcoal-grilled Australian fish accessible to everyone,” says the chef. Locally sourced Aquna Murray cod will be used in a variety of ways, including whole fillet, rotisserie and gravy. “Our guests will see the provenance, science, love and attention that has gone into creating their meal.” While primarily a takeaway venue, the venue will include some seats.

EAT YOUR HOPS

Most of us associate hops with the brewing of beer, but did you know that you can eat them, too? In fact, hops shoots are a highly in-demand vegetable in Europe, known to fetch up to $1,700 a kilo. The little green tips are harvested from the parts that are discarded for beer-making. Harvesting them is hard work, which is why they cost so much. The shoots have a crisp texture and flavour similar to cucumber, and can be used in raw salads, cooked into sauces or baked into a frittata.

USE FOR WINE WASTE

Scientists have uncovered a new use for leftover wine residue, which could not only reduce wastage but also benefit people’s health. With the production of wine, many thousands of tonnes of waste are created, such as grape skins, seeds, stems and pulp. In a study published by researchers from the University of California, Davis, health-enhancing compounds called oligosaccharides were found in leftover chardonnay waste. Oligosaccharides are also found in breast milk and have been shown to support intestinal health by feeding a strain of bacteria that helps strengthen immunity. Scientists say more research is needed but the wine wastage could potentially be used in health supplements.

NEW ON THE SHELF

Plant-based bakers no longer have to skimp on sweetness, with the introduction of Nestlé’s new Plant Based Condensed Milk Alternative. Made from rice and oat flour, the vegan condensed milk can be used in classic caramel slices, brownies, cookies and cheesecake. Now available in Australia and from August in New Zealand.

GO GREENER

Step toward a greener future with the Multix Greener range. It reduces the impact on the environment with a Plant Based Cling Wrap made from 45 per cent plant-based material sugarcane, 100 per cent recycled Alfoil and unbleached and chlorine-free bake paper ... making it easier to make a conscious choice in the kitchen. Available from Countdown, Mitre 10 and selected New World and Pak’nSave supermarkets nationwide.

AN INDUSTRY WITH LEGS

The edible insect industry in Australia is picking up steam, with the development of a new roadmap by Australia’s national science agency, CSIRO. According to CSIRO researcher Dr Rocio Ponce Reyes, the worldwide edible insect market is expected to reach NZ$1.5 billion in value by 2023, with Europe and the US leading the Western market with over 400 edible-insect-related businesses. A key part of the roadmap is supporting First Nations-led enterprises. Some 60 native insect species are traditionally eaten by First Nations Peoples in Australia, including grubs, honey pot ants and bogong moths. “Australia has a high diversity of native insects,” says CSIRO entomologist and report co-author, Dr Bryan Lessard. “Working with First Nations enterprises, many species have the potential to be sustainably harvested or grown in low impact farms, to be turned into new and delicious Australian foods for us and our pets.” Consumer interest may be the biggest hurdle, but edible insects have many benefits. “Insects have high-value nutritional profiles, and are rich in protein, omega-3 fatty acids, iron, zinc, folic acid and vitamins B12, C and E,” adds Dr Ponce Reyes. “They are also complementary to our existing diets because they are healthy, environmentally friendly, and a rich source of alternative proteins.”

MARLBOROUGH SAUV BLANC SANS ALCOHOL

Giesen 0% is the world’s first alcohol-removed Marlborough sauvignon blanc. The premium wine is crafted using the same Marlborough-grown sauvignon blanc grapes and winemaking process as Giesen’s full-strength variety. The alcohol is then gently removed while retaining the flavours and aromas. This creates a unique, lighter taste profile while keeping the citrus, blackcurrant and passionfruit flavour notes synonymous with Marlborough sauv blanc. Not only will Giesen 0% help avoid the hangover, it’s ideal for anyone watching their calorie intake, with just 10 calories per 125ml glass. That’s a staggering 80 per cent less calories than a full strength 12.5 per cent alcohol wine. Interestingly, it was a focus on health among Giesen’s winemakers that sparked the idea for Giesen 0%. Chief winemaker at Giesen Wines, Duncan Shouler explains: “Giesen 0% actually came about following a fitness challenge at the winery – suddenly, we couldn’t drink our favourite wine and figured something had to be done to make this possible!” giesen.co.nz

CEMETERY GARDEN

A family-owned cemetery in Vancouver has joined a growing trend of cemeteries that are being designed for the living. At Heritage Gardens, run by the Crean family, you’ll find a vegetable garden and beehives situated beside burial plots. It may seem like a strange concept, but director Trevor Crean says their sustainable cemetery is built to provide families and communities with affordable, eco-friendly burial spaces, while preserving the natural beauty of the land. “There’s so much emphasis on death and dying at cemeteries,” he told Atlas Obscura. “We’re trying to shift the mindset to this being the kind of place where you’d actually like to spend time.” Produce grown on unused spaces and honey harvested from their beehives are donated to families who have lost a loved one, creating a welcoming, community atmosphere for those visiting – nourishing body and soul.

TRY A TIGER NUT TODAY

A small cousin of the sweet potato and a staple ingredient in Spain’s creamy milk horchata drink, tiger nuts have enjoyed a rise in popularity in recent years due to their incredible health benefits. Roughly the size of a chickpea and with a wrinkly exterior, tiger nuts, also known as ‘chufa’, are not actually nuts but tubers that come from a yellow nutsedge plant. They taste similar to almonds and pecans but with a chewy texture. The cultivation of tiger nuts for food and medicine can be traced back as far as the Stone Age in Egypt. They are considered a superfood due to their high levels of antioxidants, vitamins C and E, iron, magnesium, phosphorus, zinc and potassium. Tiger nuts can be eaten raw, roasted, or even boiled, and added to a healthy breakfast granola or even to chocolate brownies. You can also find raw tiger nuts in various health stores, along with tiger nut flour, oil and milk.

5 BENEFITS OF TIGER NUTS

1

Lower blood sugar Due to their high levels of fibre and arginine, tiger nuts may lower blood sugar levels.

2

Support heart health The healthy fats in tiger nuts may improve heart health by improving blood circulation.

3

Boost immunity Some studies have linked tiger nuts to a stronger immune system.

4

Improve libido In some parts of the world, tiger nuts have been used as a natural aphrodisiac.

5

Help digestion Tiger nuts have been shown to improve digestion and break down foods in the gut.

TUCK IN WITH TIKTOK

No longer just a social media platform for amateur dance clips, TikTok is becoming the destination for food videos. The platform’s arm for food trends, FoodTok, has risen in popularity amid COVID-19, with many consumers sharing their kitchen skills and food discoveries, such as cloud bread, charcoal cheesecake and doughnut cereal.

FOOD & DRINK NEWS

DINING GOES VEGAN

New York’s iconic 3-Michelin-starred restaurant Eleven Madison Park has made a bold announcement about its future. After closing the restaurant during the pandemic, chef and owner Daniel Humm says Eleven Madison Park will reopen with an entirely vegan menu. “It was clear that after everything we all experienced this past year, we couldn’t open the same restaurant,” he said. “Every dish is made from vegetables, both from the earth and the sea, as well as fruits, legumes, fungi, grains, and so much more. We’ve been working tirelessly to immerse ourselves in this cuisine.” Humm admits the shift is a risk, especially for a restaurant that has built a reputation for gourmet meat dishes. Yet the move reflects a growing trend in the culinary world towards plant-based eating. This year, French restaurant ONA became the first vegan restaurant in the world to earn a Michelin star.

A KISS OF PEAT

If you’re partial to a wee dram or looking for a new blended Scotch for a cocktail, then this new-release Lowlands whisky blend may be just the ticket. Pure Scot Midnight Peat is a contemporary expression created to elevate classic and modern whiskybased drinks to another level. The style is refreshing, perfectly balanced for immediate drinking on its own or with ingredients that enhance the natural smoky-sweet aromas and flavours. Crafted at the two-centuryold Bladnoch Distillery in the Scottish Lowlands, master distiller Nick Savage puts his signature style and blending skills on show. In barrel of only a few months, there’s just a little kiss of peat for the smokiness to captivate and entice. With suggestions of honey, ginger and citrus, I expect this blend will be used often. Try this wee dram on its own first with a splash of mineral water or single cube of ice to break open the layers of flavours and texture within.

AOTEAROA GRAPE HARVEST 2021

Quality high, quantity low is a key message from around New Zealand for the 2021 harvest. Not every producer was light on quantity, though, with several I spoke to in the smaller wine regions being only slightly down on volume, with some even suggesting it was an average harvest. Marcus Pickens from Wine Marlborough sums up his region: “The 2021 harvest won’t only be remembered for light and lovely crops, with the earliest-ever harvest finish for many companies; it also stands out because of increased costs and labour shortfalls. COVID-19 precautions were rolled out, to ensure excellent operating plans for a safe harvest.” Meanwhile, Misha Wilkinson from Misha’s Vineyard in Central Otago says: “Fruit condition at harvest was very good, in fact probably some of the best we have seen in terms of flavour.” It was an ‘all hands-on-deck’ harvest, too, for many, with desk jockeys and marketing executives seconded into a picking team to make the shortfall caused by necessary entry restrictions at the border. This will be the third vintage in a row for high-quality wine, which is very exciting, but because some tanks and barrels were left empty, prices may increase. So if you’re on a mailing list for an allocation, you may get a little less when this new vintage is released.

CHANGING OF THE GUARD AT ELEPHANT HILL

The Te Awanga subregion of Hawke’s Bay is home to iconic wine producer Elephant Hill (est 2003). Since the release of its first vintage in 2007, the varieties and styles from Elephant Hill have garnered a long list of wine fans (including me), and many accolades. After 15 years at the helm in the winery, chief winemaker Steve Skinner is moving on. I have tasted, reviewed and admired many wines that Steve has crafted with the single variety expressions of viognier, chardonnay and syrah outstanding through many vintages. Steve is handing over to Hugh Crichton as their new head winemaker. Hugh was most notably the former winemaker at the historic Vidal Estate, where he worked for over 16 years. Before he started at Vidal Estate, Hugh had already cemented his winemaking career in New Zealand and overseas, working vintages at the prestigious Chateau Soutard in Saint Emilion, Chard Farm in Central Otago, Millton Vineyards in Gisborne and Donnafugata in Italy. Producing wines which are truly reflective of the region and vineyards is at the core of Hugh’s winemaking philosophy. Hugh’s skillset with chardonnay, syrah, merlot and the cabernet family of varieties and wines ensures the high quality of wine from Elephant Hill is set to continue.

PERFECT PARTNERS

Conor McGregor will be a name familiar to many readers; his high-profile successes as a mixed martial artist in the lightweight and featherweight divisions are legendary. Outside the ring he is a successful businessman, founding The Proper No. Twelve Irish Whiskey company. Partner Proximo Spirits has taken a majority stake in Proper No. Twelve, but a long-term agreement to continue their record-breaking collaboration is now locked in, with McGregor remaining the face of the brand. “I founded Proper No. Twelve less than three years ago and today it has become a shining star in the spirits industry,” says McGregor of the brand, which has shipped more than six million bottles. “We took the time to develop an incredible whiskey, made at the oldest and most respected whiskey distillery in the world, and the world has responded.”