Food:
Pavlova, Chook
on a can, Crayfish on the Barbie, Paua
on the Barbie, Hapuka Steaks, Scallop & Squid
Kebabs, Fruit Kebabs & cinnamon cream
Cocktails:
Sunset on the deck, Afternoons
at the Bach Punch, Mexican Merlot
Cocktail, Bach Cooler, Summer
Holidays at the Bach Punch, Bloodbath, Tropical
Wine Flavour, Cooler by the Lake, Sauvignon
Spritzer, Pineapple Wine Cooler, Sangria
Kiwi Style
Pavlova
Now we all know this one! Everyone has there own little tricks & preferences – do you finish with strawberries, kiwifruit or both?
Ingredients
1 tsp vanilla essence
4 egg whites
1/4 tsp cream of tartar
1 cup caster sugar
4 tsp cornflour
2 tsp vinegar
Directions
1. Beat the egg whites and cream of tartar until the mixture forms stiff
peaks.
2. Gradually beat in three quarters of the sugar, use about 2 tablespoons
at a time and beat well after each addition. Fold in the remaining sugar.
The mixture should be thick and glossy.
3. Sift in the cornflour and add the vinegar and vanilla essence. Beat
on a low speed to combine.
4. Pile the mixture on to a baking paper-lined tray and mould into roughly
a 16cm circle (or square if you’re feeling adventurous) smooth
the top.
5. Place in a 120°C oven for 1 1/2 hours. Turn off the oven and allow
the pavlova to cool completely with the door closed.
6. Serve piled with whipped cream and your other favourite toppings.
Chook on a Can
This is a recipe that has been spread by word for many years but no one seems to know where it came from.
1 can of your best beer from the beer fridge at
the bach
1 tbsp chopped garlic
1 tbsp chopped green ginger
Handful of fresh herbs (eg parsley, basil or thyme) finely chopped
Cooking oil
1 size 14 chicken
Salt and paper
Heat the barbecue. Open the can of beer and drink half.
Add the garlic, ginger and herbs to the half full can and add oil until
the can is nearly full. Sit the chicken on top of the can and push
down until the can is barely visible. Rub more oil over the outside
of the chicken and rub with salt and pepper. Put the chicken sitting
on its beer can throne on the barbecue, lower the hood and cook for
3/4 – 1 hour or until the juices run clear.
During cooking, check occasionally to see it isn't browning too quickly
Spread the word!
Crayfish on the barbie
Hopefully you are lucky enough to have a cousin or mate that can provide you with the crays!
Cut uncooked (freshly caught) crayfish in half. Remove waste tube from centre. Spread raw meat with butter and crushed fresh garlic. Pour over a little Bach 22 Sauvignon Blanc. Place on hot bbq (med-high), shell side down. Leave for 5-6 minutes or until meat turns white. Turn over and lightly sear meat for no longer than 1 minute.
Paua on the barbie
Again, the same mate or cousin should come in handy to supply you with Paua – they would hopefully have got some while diving for the Crayfish…
Slice Paua thinly. Heat butter or oil on the bbq. Mix Paua with thinly sliced spring or red onions. Add salt and pepper and sprinkle with mixed herbs (fresh or dried). Sear on medium-high heat for no longer than 1 minute as it will toughen if cooked for too long. Remove from bbq, sprinkle with Soy Sauce and serve.
Hapuka Steaks
Take it from experience of summers down on the East Coast - this would have to be one of the best ways to eat fresh fish!
Dip (freshly caught) Hapuka steak in flour and sprinkle with lemon pepper. Pan fry both sides in butter for 2-3 minutes depending on the thickness of the steak. Turn heat down and cover with a dish for 5 minutes until cooked through – or if you need to make room for the sausages then transfer to an oven at 150 degrees.
Scallop & Squid Kebabs
You can alternate this recipe with any fresh seafood – depending on where you are and what has been caught.
Cut large Scallops in half and cut squid tubes into bite size pieces. Marinate in ½ can of coconut cream, ¼ teaspoon of garam masala, and 2 tablespoons of lemon juice for at least 2 hours.
Remove from marinade and put on kebab stick, alternating the scallop and squid. Mix remaining marinade with 1/3 cup of peanut butter and 1/3 cup Hoi sin sauce, heat in a saucepan and use as sauce for the kebabs. Bbq kebabs quickly on med-high heat – do not leave on for too long if using squid as it will toughen.
Fruit Kebabs & cinnamon cream
Combine 300ml thickened cream, 2 tablespoons of golden syrup, 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg and beat until thick.
Alternate grapes, melon, strawberries and kiwifruit on a kebab stick.
You can choose to cook gently on the bbq or serve cold. Stack on a serving
plate and drizzle with melted chocolate and dust with icing sugar and
serve with the cinnamon cream on the side.
Bach 22 Wine Cocktails
Sunset on the deck
Yes, it is a red wine cocktail, served chilled. Something a bit different
but why not experiment? After all you are on holiday….
In your cocktail shaker place cracked ice and the following ingredients:
• 90ml Bach 22 Merlot
• 60ml lemon juice (Use fresh juice for the best results, as bottled juices
tend to be sweeter)
• 2 teaspoons simple syrup (Dissolve two cups sugar in one cup water, until
the water boils. The longer you boil the water, the stronger the syrup.
It should be the consistency of olive oil not honey)
Directions
Shake ingredients together and pour into a chilled cocktail glass. Garnish
with an orange twist.
Afternoons at the Bach Punch
This simple wine punch is light and fun, perfect for get togethers.
Ingredients
• 1 cup corn syrup
• 2 cups lemon juice
• 1 cups brandy
• 1 cup triple sec
• 3 bottles Bach 22 Chardonnay
• 2 cucumbers, peeled, thinly sliced
• 2 litres club soda
Directions
1. Mix all ingredients together, except the club soda.
2. After 30 minutes remove the cucumber slices.
3. Add ice and the club soda.
Mexican Merlot Cocktail
Something a little different to a margarita.
Ingredients
• 30mls tequila
• 60mls Bach 22 Merlot
• 30mlsTriple Sec
• 180mls sour mix
• 30mls lemon-lime soda
• dash of lime juice
• slices of lime
Directions
1. Pour all the ingredients, except the lime slices) into a cocktail
shaker filled with ice.
2. Shake for at least 30 seconds.
3. Pour into a margarita glass.
4. Garnish with a lime slice.
Bach Cooler
Are you looking for a wine cooler that's refreshingly different? Try this fresh take on an old stand by.
• 120ml of Bach 22 Merlot
• 60ml white grape juice
• 30ml lemonade
• 30ml club soda
Pour the wine, lemonade, and white grape juice into a highball glass
almost filled with ice cubes. Stir well. Garnish with a twist of lemon
and a slice of orange, and serve.
Bach Cooler 2
Ingredients
Wine, red 120ml
Ginger Ale 60ml
Lemon-lime Soda 60ml
Lemon 1 twist
Lime 1 twist
Highball glass
Summers Holidays at the Bach Punch
Ingredients
Sparkling Wine 2 fifths
Bach 22 Merlot 2 fifths
Bach 22 Chardonnay 2 fifths
Lime Juice 60ml
Lime 3 tsp. of grated peel
Strawberries 1 qt. (frozen)
Glass to Use
Punch Bowl
Mixing Instructions
A tasty punch! Put the frozen strawberries, lime peel and lime juice
into a pan and simmer over low heat for about 10 minutes. Pour the
result over a block of ice in a punch bowl. Chill the wine
and add before serving.
Makes approximately 40 servings.
Coastal Breeze
Ingredients
2 shots of raspberry Liqeuer
400ml Bach 22 Merlot
1 Splash Cranberry Juice
Red Wine glass
Directions
Shake ingredients in a cocktail shaker. Strain into red wine glass.
Tropical wine flavour
Ingredient Amount
1 bottle Bach 22 Merlot
1 cup Orange Juice
1 cup Pineapple Juice
Lemon
Oranges
Glass to Use
Punch Bowl
Mixing Instructions
Add a block of ice to a punch bowl and pour in all the ingredients. Float
the fruit slices in the bowl and on the ice.
Cooler by The Lake
Ingredients
7mls Schnapps, peach
90 ml Bach 22 Sauvignon Blanc
60ml Cranberry Juice
7ml Sour Mix
7ml Sugar Syrup
Fill with Carbonated Water/Club Soda
Mixing Instructions
Build over ice in a highball glass. Stir well before adding club soda
last.
Ingredients
100 ml Campari
1 bottle Bach 22 Sauvignon Blanc
1 bottle of Carbonated Water/Club Soda
3 whole Lemons
1 whole Orange
Mixing Instructions
Squeeze two of your lemons and put the juice in a punch bowl with dry
white wine. Add ice and soda water, stir well and top off with campari.
Thinly slice an orange and a lemon to add into your punch. Enjoy!
Ingredients
60 ml Bach 22 Sauvignon Blanc
60 ml Pineapple Juice
1 twist of Lemon
½ tsp Sugar, powdered
1 twist of orange
Fill with Carbonated Water/Club Soda
Mixing Instructions
Stir ingredients into a tall glass. Garnish with lemon and orange
twists.
Ingredients
60mls Bach 22 Merlot
30mls Bach 22 Chardonnay
120ml lemonade
1 tbsp Lemon Juice
30ml Orange Juice
1 slice of Lemon
1 slice of Orange
1 tbsp of Sugar
Mixing Instructions
Put lemon juice and sugar into a red wine glass and stir until the sugar
dissolves. Fill the glass with ice and add white wine, red wine and
OJ. Stir, then fill with lemonade and garnish with lemon and orange
slices. Alternatively increase the measurements above and fill a jug
for some downtime on the lawn.
