Latest news with #AlisonLambert
Otago Daily Times
5 days ago
- Business
- Otago Daily Times
Good to add variety to your wine flavour palette
2020 Pegasus Bay Maestro Merlot Malbec Price RRP $67 Rating Outstanding Delightful perfume soars from the glass, backed by earth, tobacco, humus, a core of sweet, ripe fruit. Sumptuous, luscious, fine tannins in perfect balance with the fruit depth. Ripe yet not ''sweet'', lovely energy and freshness with wonderful carry. Picks up a hint of chocolate, tannins now more evident, circling the palate. Flavours hang on the finish. Really smart. 2021 Saint Clair Plateau Block 17 Gimblett Gravels Cabernet Merlot Price RRP $42 Rating Excellent to Outstanding Plum, blueberry, darker, more brooding, a wisp of crushed leaf. Super depth of flavour, fine tannins underpinning it all, notes of blackcurrant and leaf fill the palate, ripe, engaging and attractively dry. The nose develops wonderful fragrance driven by leaf nuances, opening up beautifully, growing in power, yet remaining wonderfully light on its feet. Super. 2023 Riverby Estate Single Vineyard Marlborough Syrah Price RRP $28 Rating Excellent Perfumed, sweetly fruited, spice, a wisp of toffee. Real juiciness to the fruit, freshly crushed summer berries, more medium-weighted, open for business with real drinkability, feeling ready to enjoy now. Air time brings a change as this gathers weight and depth, spice notes, a cooling feel to it, showing the more serious side of its charms. 2021 Pegasus Bay Cabernet Franc Price RRP $38 Rating Excellent Bolder, darker fruited, brooding yet fresh as it flirts with some crushed leaf, a touch of gunflint with air. Blackcurrant and dark plum notes, that darker side matched by wonderful freshness as the acidity gets into gear. Bright, juicy, crunchy vibrancy that just screams ''drink me''. Lovely, crisply fresh close with great carry. Another glass please? 2022 Trinity Hill Hawke's Bay Syrah Price RRP $24.99 Rating Very Good to Excellent Red fruits, fruit pastille that leans towards Turkish delight, spices. Youthful, fresh, a tangy zestiness reminding me of cranberry, picking up lead pencil influences on nose and palate with time, also an iron filings-like minerality, bright acidity adding to the freshness. Very easy drinkability, all about the refreshing tanginess. Seasons - By Alison Lambert - Available for purchase now! The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons. This book is the ultimate year-round cookbook. Seasons is filled with versatile recipes designed to inspire creativity in the kitchen, offering plenty of ideas for delicious accompaniments and standout dishes that highlight the best of what each season has to offer. $49.99 each. Purchase here. $44.99 for ODT subscribers. Get your discount code here.
Otago Daily Times
19-05-2025
- Lifestyle
- Otago Daily Times
Cook with Alison Lambert - Skewered courgettes, halloumi and lemon
[[{[[{"type":"dailymotion_embed","id":"k6CkgJe3db5RtVD4BG6","player":"x16kry","odtEmbed":true}]]}]] The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons. Alison Lambert is one of our beloved ODT food writers, where her featured columns in Fresh have inspired home cooks across Dunedin and Otago for almost 15 years. Her approach is all about simplicity, celebrating the natural flavours of each season with delicious recipes that encourage you to embrace cooking with what's readily available. One of these recipes is her Skewered courgettes, halloumi and lemon Skewered courgettes, halloumi and lemon "This recipe is fresh, fun and a great way to enjoy the first of the courgettes. The combination of courgettes, lemon and fragrant spring herbs works effortlessly, and by adding a little halloumi cheese in between, the slices melt together perfectly. Courgettes seem to be the gift that just keeps on giving." - Alison Lambert Ingredients: 4 long skewers 500g firm courgettes 80g fresh breadcrumbs 20g freshly grated parmesan 1 Tbsp fresh spring herbs such as mint and dill, roughly chopped 1 tsp sea salt Freshly cracked black pepper 180g halloumi cheese, cut into thin slices, then cut in half 2 lemons Extra virgin olive oil Method: Preheat the oven to 180°C fan bake (200°C bake). Slice the courgettes into 3-4 mm thick slices and place into a bowl. Add the breadcrumbs, parmesan, herbs and seasoning. Toss well to coat the courgettes. Squeeze over about 2 tablespoons of lemon juice and a light drizzle of olive oil. Mix through. Get 2 rounds of courgette and push on to the skewer, followed by a slice of halloumi, and repeat about 5 times. Continue with remaining skewers. Place the skewers on a baking tray. Bake for 5 minutes, turn, then continue baking until the edges start to colour up and the halloumi is meltingly oozy. Serve with more lemon, extra virgin olive oil and a pinch of sea salt.
