Food Directory
Food Home:- Drink: Wine: New Zealand: Waiheke Island:
- Cable Bay Vineyards - Privately owned Church Bay wine company with five local and one Marlborough vineyard producing Sauvignon Blanc, Chardonnay, Merlot/Malbec/Cabernet and Pinot Noir. Presents a profile, vineyard and product information and on-line ordering.
- Kennedy Point Vineyard - Privately owned Kennedy Point winery producing rosé, Syrah and Bordeaux styled blends with local fruit and Sauvignon Blanc from Marlborough grapes. Presents a profile, vineyard, product and accommodation information and on-line buying.
- Mudbrick Vineyard - Privately owned Shepherds Point vineyard and restaurant producing Chardonnay and Bordeaux styled blends from local fruit and Sauvignon Blanc and Riesling from Nelson grapes. Presents a profile and vineyard, product, function and restaurant information and employment opportunity details.
- Obsidian - Privately owned Onetangi winery producing rosé and Bordeaux styled blends under the Obsidian and Weeping Sands labels. Presents a profile, vineyard, winemaking and product information, a newsletter and an image gallery.
- Onetangi Road Vineyard - Privately owned Onetangi Valley winery and cafe with wine styles including Merlot, Cabernet/Merlot and Merlot/Cabernet/Malbec. Presents a profile and vineyard, product and accommodation information.
- Passage Rock Wines - Privately owned Te Mataku winery and cafe producing Viognier, Syrah and Bordeaux styled blends from local fruit and Chardonnay from Gisborne grapes under Passage Rock and The Sisters labels. Presents a profile, vineyard, product, cafe, function and tour information and on-line buying.
- Peacock Sky Vineyard - Onetangi vineyard offering red, white, and rosé wines. Presents a profile, vineyard, product information, and ordering.
- Saratoga Estate - Family owned Onetangi winery and cafe producing Sauvignon Blanc, Chardonnay, rosé, Cabernet Sauvignon Blanc, Merlot, Cabernet/Merlot and a Grappa styled spirit. Presents a profile, product, cafe and function information, an image gallery and on-line ordering.
- Stonyridge Vineyard - Onetangi Valley producer of Cabernet and Rhone-style blends. Also makes a variety of reds and whites under the Fallen Angel label. Presents information about the products, company, vineyard, and cafe.
- Te Motu Vineyard - Privately owned Onetangi Valley vineyard and cafe which produces Bordeaux-style blends under the Te Motu and Dunleavy labels. Presents a profile, product information, and on-line ordering.
- Te Whau Vineyard - Family owned Te Whau Peninsula winery and cafe produces Chardonnay, and The Point, a Cabernet/Merlot/Malbec blend. Presents a profile and vineyard, winemaking, product, cafe and function information.
Random Indian Recipes:-
- 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. - 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. - 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. - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - 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. - 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.