Heron's Flight Blog

Visiting our cellar door

Heron's Flight Cellar Door is open daily

It's quite an adventure to come down the drive to visit us.

However, it's worth the journey, because you will get a warm welcome even in winter.

You will see what's going on in a working vineyard and winery, and get to taste the wines we make from the vines we grow here; Dolcetto and Sangiovese.

You will also sample grapejuices made from merlot and sauvignon blanc sourced in the Hawkes Bay by our son, Luke Hoskins.

Depending on the season, we have grape jelly, verjus and vinegar to taste, plus our ratafia. Read more »

Sofrito slow-cooked capsicums,tomatoes and onions

I try and do most of my cooking with ingredients at hand, and we produce thick green and peppery olive oil.

I like to make sauces and preserves to serve as a vegetable option with meat, eggs, cheeses, pasta, rice and potatoes...and a couple of years ago I made some sofrito with tomatoes, onions and capisums I grew in my garden and froze.

Recently I noted that the price of capsicums is coming down, and so I bought them, onions and tomatoes and made this sofrito from Spanish Culinary Adventures Movida by Frank Camorra and Richard Cornish. Read more »

Quince Ratafia

This liqueur is a pale yellow, a most delicate clear liquid.

It is pretty potent so it’s best not to have too many nips.

  • 4 quinces
  • 2 cups sugar
  • 3 cloves
  • 2 cinnamon sticks
  • I bottle white rum

Wash the quinces, cut them up and remove the seeds only.

Put the fruit into a large sterilized jar and pour over the sugar, spices and rum.

Seal well and leave for three months in a cool dark place. Strain and decant into suitable bottles, seal and label. Read more »

Spring chickens

We went to the Winter Gardens at the Auckland Domain because my sister Bronwen was over here from Thailand and she doesn't get to see spring flowers there. It's too close to the Equator.

As it happens we spent a lot of time in the Tropical House, where she was able to show us some of the fabulous orchids she grows at her resort: www.faasai.co.th. It was warmer there too.

The spring weather made the family a bit skittish, and even my mum (Audrey Evans 86) joined in.

Promiscuity at Heron's Flight

Russel Withers designed our tractor shed and dwelling - now our cellar door- when we were planting our land. He introduced us to the concept of permaculture. It made sense to me, so when we met Joe Polaischier and Trish Allen, we had some idea of their vision. Read more »

Sustainability at Heron's Flight

The leaves and feathers which appear in various forms and configurations on our publications are a symbol of transformation - of the movement between one form and another as soil is created, and plants spring from the ground.

Those of you who make compost will share my excitement when I discovered that human hair when it falls out contains many minerals which are good to put back into the soil.

The Virtues of Verjus

We, amongst a troupe of other small food producers, made the pilgrimage to the Auckland Food Show last week.

Luke had his grape juices and David sent his wine. I took our Heron's FLight Verjus, Oak aged Italian WIne Vinegar and our grape jelly.

'Look! verjus!' I heard - the first indication that this ancient condiment is getting some attention.

I gave tastes to many people after warning them that is was very sour and contained alcohol, and promised that I would tell them how to use it on this blog.

But first, the verjus story.

Read more »

Recipes and Tips

It's come to that season again when everything is growing and I can't get to it fast enough to cook it. We picked the delicious little plums just befor Christmas and I made a couple of plum cakes from Stephanie Alexander's Garden Cook book but am having to throw some to the chickens.

I have put up a recipe for Anzac Biscuits and will put the plum cake recipe up for those who are fleet enough to get them before the birds.

Anzac Biscuits January 3rd 2012

This recipe is from the Pam's Rolled Oats Package

I always have rolled oats in the house to make porridge. This morning I had it with rhubarb.

This morning is a cold and miserable day and I had all the ingredients so made some Anzac Biscuits- this weather is more typical of April than January!

Supposedly Anzac biscuits were made to send to the troops overseas and I can see why. They use humble ingredients and keep well.

Ingredients

1 cup uncooked rolled oats

1 cup plain flour

1/2 cup lightly packed brown sugar Read more »

A Parliament of Chickens

Yesterday I found two chickens -both broody - trying to squeeze into the same laying box. One was sitting on the other's head. They were competing for eggs laid by another hen.

Act and United Future?