Food Directory

Food Home:- Drink: Wine: New Zealand: Nelson:

 

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• Anchorage Wines - A family-owned vineyard and winery in Motueka, near Abel Tasman National Park. Produces Pinot Noir, Chardonnay and Sauvignon Blanc.
• Blackenbrook Winery - Family-run, boutique winery. Established 1998. Offers a full range of red and white varietal wines including Montepulciano, a red grape variety from Central Italy.
• Brightwater Vineyards - Boutique winemaker. Produces a full range of red and white wines. Offers a sign up for wine club and newsletter.
• Glover's Vineyard - High-quality wines include Pinot Noir, Cabernet Sauvignon, Shiraz, Sauvignon Blanc and Riesling. The three-hectare estate vineyard lies on a gentle, north facing slope near Nelson.
• Holmes Brothers Richmond Plains - Organically grown grapes yield a range of red and white wines from this Nelson area vineyard.
• Kahurangi Estate - This 26-acre Nelson area vineyard is planted in five grape varieties: Riesling, Chardonnay, Pinot Noir, Sauvignon Blanc and Gewürztraminer. Cafe, tasting room and vineyard cottage accommodations available.
• Kaimira Estate - Produces a range of red and white wines. Tasting notes, viticulture information and online ordering available.
• Moutere Hills Winery - A family-run winery producing estate-grown wines from quality Nelson grapes. Open to visitors for tasting and light meals. Menu available on the site.
• Neudorf Vineyards - Located in Upper Moutere, owned and operated by Tim and Judy Finn, this vineyard produces Chardonnay, Pinot Noir, Riesling and Sauvignon Blanc.
• Renato Premium Wines - Boutique-style Burgundian wines from Nelson include Pinot Noir (Dijon and newer French clones), Chardonney (Mendoza and Clone 15), Pinot Gris, Merlot and Sauvignon Blanc.
• Rimu Grove Winery - A small but growing producer of handmade wines using traditional Burgundian techniques.
• Seifried Vineyards - Labels include Winemakers Collection, Seifried Estate and Old Coach Range producing Chardonnays, Rieslings, and Sauvignon Blancs.
• Sunset Valley Vineyard - Organic wines produced on a family-owned and operated vineyard. Certified organic Pinot Noir, Cabernet Sauvignon, Sauvignon Blanc and Chardonnay. Located near Upper Moutere.
• Te Mania Estate - Small family winery planted in Riesling, Chardonnay and Sauvignon Blanc grapes located near Richmond, Nelson.
• Tohu Wines - A Maori wine company located in Nelson that operates primarily as an exporter of wine under a Maori label. Offers a Marlborough Sauvignon Blanc and a Gisborne Chardonnay.
• Waimea Estates - Established by Trevor and Robyn Bolitho in 1993. Visitor welcome. Site provides listing of wines, café menu and newsletter.
• Woollaston Estates - Family-run winery in Upper Moutere, making a range of reds and whites under its own name and the Tussock label. Includes product descriptions, ordering, and information about the property.

Random Indian Recipes:-

• Egg Kheema
  Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...
  
  
• 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.
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• 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...
  
  
• 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 ...
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Undhiyo
  Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready.
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• Pulao
  First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ...
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...