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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...

Awards, events and more... awards.  Our Late Harvest Riesling received 5 Stars and NUMBER 1 in NZ for the November issue of the Cuisine Magazine - it's a crowd favourite!  A luscious dessert wine with marmalade, honey and floral aromas, succulent apricot flavours and a long, elegant finish.

Our recently bottled 2020 Tupari 'Pink Pukeko' Rosé OUT NOW. 

Introducing.. Chef Sander from Karaka Cuisine explores wine matching... with a twist! How about cherries roasted in Pinot Noir, drizzled over Hazelnut Torte? Put this with the Tupari Pinot Noir and enjoy the flavour fusion - spice, cherries, a rich & creamy taste sensation! Chocolate Hazelnut Torte with Pinot Roasted Cherries Ingredients 400 gm Sugar 400 gm Butter 400 gm Roasted & Shelled Hazelnuts 400 gm Chocolate  10 x Eggs Method Cream the Sugar with the Soft Butter Add the Melted Chocolate Stir in the Eggs Fold through the Hazelnuts Bake for approximately 75 minutes on 150°C Let cool down properly and...