Monthly Archives: July 2020

Locally Sourced Perigord Truffles

Posted by [email protected] on July 29, 2020

Like many of you, we have been looking closely into our New Zealand ‘backyard’ and it’s great to see such enthusiasm for the unique destinations and local produce our country has to offer!

We are always on the lookout for gorgeous ingredients to enjoy with our bubbles. This month we’ve found a local alternative to one of our favourite delicacies.

Native to France, and known as ‘black diamonds’ the Perigord Truffle is quite rightly one of the highlights of French gastronomy…. and in France, enjoyed alongside an equally indulgent partner, Champagne!

The good news is, this delicate little morsel is quietly lurking in the rolling hills of North Canterbury! Grown on the roots of Oak and Hazelnut trees, our friends at Amurie Truffiere say it is the combination of limestone soil and dry climate that makes truffles grown here every bit as good as those in France.

So there we have it, locally grown and highly sought after Perigord Black Truffles to enjoy with our No.1 Family Estate Méthode Traditionelle - right here in New Zealand’s backyard!

The truffle season typically runs June – August, to find out more visit


Champagne Risotto With Truffles


We couldn’t resist whipping up a little ‘Champagne’ & Truffle Risotto. The aroma of this dish was divine and it paired beautifully with our No.1 Reserve, a mature Méthode Traditionelle to work with the intense and earth-like characters of the truffle. Enjoy!


Prep: 10 minutes / Cook: 25 minutes

Ingredients:    Serves 6

4 cups (960 ml) vegetable or chicken stock

2 cups (480 ml) warm filtered water

25g butter

1 small onion, finely chopped

Sea salt flakes

4 garlic cloves, minced

2 sprigs fresh thyme

2 cups (380 g) arborio rice

¾ cup (180 ml) No.1 Family Estate Cuvee No.1

15-20g fresh Black Truffle



  • In a medium pot, add the stock and water and bring to a simmer.
  • In a separate large, heavy-bottomed pan, heat the butter and oil over a medium heat. Add the onion and a pinch salt and sauté, stirring frequently with a wooden spoon, until the onion softens and starts to become translucent.
  • Add garlic and thyme to the pan, stir, then add the rice. Continue to stir frequently to coat the rice in the butter and to prevent sticking. Toast the rice 2-3 minutes until it smells nutty and the edges of the grains look translucent. Pour the Champagne into the rice and stir until it is absorbed.
  • Ladle in one cup of the broth. Continue cooking the rice and gently stirring until most of the liquid has been absorbed before adding another cup. Adjust the heat as needed to keep both pots at a simmer.  You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.
  • Continue to add the stock one cup at a time. Cook the rice until it is tender, about 20 minutes. Remove the thyme sprigs about halfway through and discard. You may have a little leftover broth. If you run out of liquid before the rice is tender, add more water.
  • Just before serving, stir in a splash of the stock to loosen the consistency, if necessary. Plate the risotto and use a mandolin or truffle shaver to shave fresh truffles on top. Enjoy immediately.


If you are working with a smaller truffle you can use a microplane (parmesan grater) to grate the truffle instead of shaving it to ensure you get maximum truffle flavour in each bite.



Featured Auckland Restaurant Oyster & Chop

Posted by [email protected] on July 02, 2020

Here in New Zealand we are firmly in the Bluff Oyster season. As oysters are a famous pairing with Champagne, and of course Methode Traditionelle, we’ve caught up with Richard from Oyster & Chop Bar & Bistro in Auckland.

What makes Oyster & Chop unique?

We pride ourselves on having the best oyster bar in Auckland. Our menu includes refined, classic dishes with a distinctive twist by our Head Chefs. Backed up by great service, our wine list is hand selected by Cameron Douglas, NZ’s only Master Sommelier. Our location is unbeatable in the heart of the Viaduct Harbour and we’ve been a ‘go to’ Auckland destination since 2015.

Can you tell us a little bit about the dining style at Oyster & Chop?

The dining style at Oyster and Chop for me echoes all the good things of a classic brasserie. A grown up, sophisticated but relaxed environment overlooking the Viaduct Harbour. Our talented kitchen team produce consistently great meals served by knowledgeable, professional waiters.











What sort of foods can guests expect to enjoy? How do these change seasonally?

Oyster and Chop as our name suggests is all about great oysters and fresh seafood complemented by a large range of dry aged steaks. All of our meat is hormone free and ethically sourced. Our range of oysters change with the season (and the weather) serving of course Bluff

oysters in their season. Our Pacific Rock Oysters meanwhile, are sourced from all over the top half of the North Island. Often we have up to 10 different varieties depending on which oysters are showing at their best from month to month.

Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

We are lucky to have close relationships with some fantastic suppliers and that hasn’t changed thankfully with COVID-19 and Level 4 lockdown. Neat Meat and Carve Meat Co. for example supply almost all our meat from the finest producers; Black Origin Wagyu Beef, Te Mana and Taupo Lamb and Pamu Venison to name just a few.

What is your favourite oyster variety and/or dish on the current menu?

Our native Bluff Oysters are world renowned for good reason. However I have to confess my favourites have always been Clevedon Coast Oysters; certified organic. They still taste as good as I remember when the factory shop was a ‘must stop’ in my teenage years, on the way to and from the Coromandel.

No.1 Rosé features on your wine list, what would you choose from the Oyster & Chop menu as a perfect pairing?

We have a new sharing dish on our menu called ‘Taste of the Ocean’ which is a perfect match for the No.1 Rosé which has the palate weight and fruit intensity to complement the grilled crayfish and flambeed prawns. Its lovely dry, fresh finish works so well with the subtle sweetness of the Tua tuas and the creamy, brininess of the oysters that highlight the platter.


Level 1 0pening Hours:We are open daily from 11.30am for Lunch and Dinner and have just resumed weekend brunches from 8.30am Saturday and Sunday.


Find Out More and Book:

Visit Website.
Book Online HERE.
Call 09 377 0125 or email  [email protected]