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It's near harvest time here at Tūpari and we couldn't think of a better way to celebrate than to share one of our favourite harvest recipes with you!  Harvest Grape Cake Ingredients 1 1/2 cups Self Raising Flour 1 tsp Salt 1/4 tsp Baking Soda 3/4 cups of Soft Brown Sugar 50g Butter (Soft)  4 tbsp Flaxbourne Olive Oil  2 Eggs 2 tbsp Lemon rind 1 tspn Vanilla Essence 1 1/2 cups of small grapes (harvest thinnings red, green or both)  3/4 cups of Tūpari Riesling or Pinot Gris Method Preheat the oven to 200C Oil and line baking tin ...

Introducing.. Chef Sander from Karaka Cuisine explores wine matching... with a twist! It's a stinking hot day and you need something nice and refreshing, something not too sweet but enough to quench the thirst! This Rosé granita recipe will certainly satisfy those tastebuds. 

Introducing.. Chef Sander from Karaka Cuisine explores wine matching... with a twist! How does a glazed salmon sound for a Christmas Dish? If you ask me I can tell you I already have the ingredients ready to go so I can try this at home! Grab some fennel and lemon and you are halfway there! Salmon Glaze Ingredients 1 fillet of Salmon 2 Cups of Tupari Kabinett Riesling  2 Tablespoons of Wholegrain Mustard 1 Tablespoon of Taylor Pass Honey 1 Lemon Rind 1 Tablespoon of Wild Fennel (Chopped)  Flaky Sea Salt to Season  Method Preheat oven to 200degrees Place mustard, wine and honey in a...

Introducing... Chef Sander from Karaka Cuisine explores wine matching... with a twist! This month he has created a Lemon & Ricotta Cake with Tupari Dry Riesling, trust us when we say that this is absolutely fool proof, easy to make and way too easy to eat!  Lemon & Ricotta Cake  Ingredients (Serves 8)   200g softened butter ¾ cup sugar 3 eggs (seperated) Zest of 3 lemons ¼ cup lemon juice 1 cup ricotta ¾ cup flour 2 tsp baking powder 3 tbsp Taylor Pass Honey 2 tsp chopped rosemary Method Preheat an oven to 170C. Line a 20cm tin with...