Food Directory
Food Home:- Drink: Wine: New Zealand: Martinborough:
- Alana Estate - Family-owned winery that uses hands-on approach to produce Pinot Noir, Chardonnay, Riesling, and Sauvignon Blanc.
- Ata Rangi - Produces a red blend, Pinot Noir, Chardonnay, Sauvignon Blanc, and Riesling. Includes tasting notes, online ordering, and a cellaring guide.
- Borthwick Vineyard - Established in 1996 by Paddy Borthwick. Pinot Noir, Merlot, Sangiovese, Chardonnay, Sauvignon Blanc and Riesling wine styles.
- Burings of Martinborough - Established by Chris Buring and his wife, Polly. First vintage 2002. Riesling, Rosé, and Pinot Noir. Accommodation also available.
- Burnt Spur Martinborough - Part of the family group Martinborough Vineyard Estates Limited, produces Pinot Noir, Sauvignon Blanc and Pinot Gris.
- Cabbage Tree Vineyard - A small vineyard owned and operated by David and Winifred Bull, Mostly planted in 1998. Cabbage trees grow amongst the vines - Pinot Noir, Merlot, Chardonnay and Semillon.
- Coney Wines - Winery and cafe located in Martinborough. Produces Pizzicato Pinot Noir and Rallentando Riesling wine.
- Dry River Wines - Established in 1979 for the production of individual regional wines which reflect the 'terroir' and the vintage, and are suitable for cellaring.
- Escarpment Vineyards - Winemaker Larry McKenna produces Pinot Noir, Pinot Gris and Chardonnay at this Martinborough winery located on the banks of the Huangarua River.
- Gladstone Vineyard - Situated in the Wairarapa, principal plantings are Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot and Franc. Offers tasting room, cafe, limited lodging.
- Haythornwaite Wines - Located on the outskirts Martinborough. Has three varieties planted; Pinot Noir, Pinot Gris, and Gewürztraminer. Accommodation also available.
- Johner Estate - Situated along the Ruamahanga River and owned by Karl Heinz and Patrick Johner. Growing Pinot Noir and Sauvignon Blanc.
- Kusuda Wines - Established in 2001 by Hiroyuki Kusuda, specializing in Pinot Noir.
- Margrain Vineyard - Established in 1992, this Martinborough area vineyard produces Chardonnay, Merlot, Pinot Noir, Pinot Gris, Riesling. Offers luxury accommodations and conference facilities.
- Martinborough Vineyards - One of four original vineyards established in Martinborough, a premium New Zealand growing region. Specializes in Pinot Noir.
- Martinus Estate - Established in 1998. Producing only Pinot Noir, first released in November 2002. Planted in a wide variety of Pinot Noir clones including the new Dijon clones, on varying rootstocks and on differing trellising systems.
- Murdoch James Estate - Established in 1986 and expanded in 1998, focusing on Pinot Noir, Chardonnay and Syrah. Exports already to Japan and parts of Europe. Limited in USA at present.
- Nga Waka Vineyard - Producing small volumes of wines: Chardonnay, Pinot Noir, Riesling and Sauvignon Blanc. Newsletter, ordering, and contact information included.
- Palliser Estate - Produces Chardonnay, Riesling, Pinot Noir and a methode champenoise sparkling wine among others. Detailed information about operation and products.
- Pond Paddock - Established in 2000 by Christine Barnett and Jeff Barber with plantings of Pinot Noir, Chardonnay and Riesling. First vintage 2003.
- Porters Pinot - Martinborough vineyard planted in Pinot Noir and Pinot Gris by Annabel and John Porter in 1992. First vintage in 1995.
- Richardson Wines - Small batch, high quality wines, made with hands-on care and attention by multi-award winning winemaker Michele Richardson.
- Schubert Wines - Founded by Kai Schubert a German viticulturist. Produces both red and white wine varieties.
- Stonecrop Wines - Stonecrop vineyard is located on the Dry River Road and produces Sauvignon Blanc and Pinot Noir.
- Stonecutter Vineyard - Specializes in Pinot Noir and Pinot Gris, with some Merlot and Sauvignon Blanc. Includes online ordering, tasting and cellaring notes, and a company profile
- Te Kairanga - Producer of Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir and Merlot. Visitors are welcome for tours and tastings in the 130 year old farmhouse.
- Tirohana Estate - Boutique vineyard in Martinborough, New Zealand. Specialising in hand-crafted wines. Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc.
- Voss Estate - Boutique winery in the Martinborough area. Wines produced: Pinot Noir, Reserve Chardonnay, Cabernet/Merlot, Riesling, Sauvignon Blanc and a late harvest Riesling. Cellar door open weekends, holidays.
- Vynfields - A boutique organic/biodynamic vineyard. Owners John Bell and Kaye McAulay are passionate about producing premium Pinot Noir and Riesling wines, handcrafted using traditional methods. Accommodation also available.
- Winslow Wines - Boutique winery producing hand-crafted wines from grapes grown within Martinborough appellation. Cabernet Sauvignon, Cabernet Franc, Merlot, Riesling, Chardonnay, Pinot Noir.
Random Indian Recipes:-
- Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - 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 ... - Prawns Pickle
Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly... - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Pineapple Jam
Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready. - 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. - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - 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 ...