Food Directory

Food Home:- Drink: Wine: New Zealand:

 

• Artisan Wines New Zealand - Produces wines from single vineyards in three of New Zealand's wine regions. Wines produced are Pinot Noir, Merlot and Gewurztraminer.
• Delegat's Wine Estate - Large family-owned winery with vineyards in Hawkes Bay and Marlborough. Focus on premium and super-premium wines with regional characteristics.
• Hyperion Wines - An independent, family-owned winery located in Matakana. Dedicated to the production of classic wines from grapes grown exclusively in the Matakana area.
• Kim Crawford Wines - New Zealand vineyards and wineries in Marlborough, Gisborne and Hawke's Bay. Wines include Sauvignon Blanc, Riesling, Chardonnay, Pinot Noir, Merlot, Cabernet Franc.
• Longview Estate - Northland vineyard and winery. Produces Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Syrah, Chardonnay and Gerwurztraminer. Open daily for visitors.
• Matahiwi Estate - A large family-owned vineyard in the Wairarapa. The 75 hectare estate is planted in one third Sauvignon Blanc and two thirds Pinot Noir.
• Montana Wines - Makes red, white and sparkling wines. Known as Brancott Vineyards in the USA. Includes product descriptions, staff profiles, an award list and information about production regions.
• Morton Estate Wines - Vineyards are concentrated in Hawkes Bay and Marlborough. Produces a full range of varietals and blends under several labels. Site provides wine list, where-to-buy information and news.
• Nobilo - Produces a range of reds and whites under its own name and the Icon, Orca Bay, Southern Rivers and Five Fathoms brands. Presents product and vineyard information along with a company profile.
• Odyssey Wines - Produces Chardonnay, Pinot Noir, Sauvignon Blanc, and Pinot Gris. Includes product descriptions, online ordering, and vineyard information.
• Ohinemuri Estate - Boutique winery, restaurant and accommodation located in the Karangahake Gorge, near the Bay of Plenty.
• Okahu Estate Winery - New Zealand's most northern vineyard and winery, this family-owned business offers a full range of vintage reds, whites and blends under multiple labels. Online ordering, New Zealand only.
• Okurukuru Vineyard, Taranaki - New Plymouth's first commercial vineyard. Situated on the coast overlooking the Tasman sea midway between New Plymouth and the township of Oakura.
• Purangi Estate - Rustic vineyard on the Coromandel Peninsula, North Island. Produces wines, fruit wines, fortified wines and liqueurs from fruit and herbs organically grown and gathered on the estate.
• Thornbury Wines - Privately-owned winery offering Chardonnay, Merlot and Sauvignon Blanc from Hawke's Bay and Marlborough: online sales, New Zealand only.
• Vilagrad Wines - Founded in 1922; the Waikato region's oldest established winery. Ohaupo vineyard restaurant offers dining, cellar tours, entertainment, and will host weddings and other functions.
• Villa Maria Estate - Large, family-owned winery with vineyards in Hawkes Bay, Gisborne, and Marlborough.

Random Indian Recipes:-

• Mutton Cutlet
  Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• Balushai
  Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...