Proud to be part of 'the best of Brand NZ' in the 2016 Agri Investment week http://nzaginvest.co.nz/our-heroes/
New Zealand Agri Investment Week is an annual series of national events that provoke thought and discussion - the 2016 focuses were talent, innovation, and capital raising. We were one of the 'heroes' selected to showcase the diversity and quality of what NZ has to offer - yay!
Each year at Easter we cook rabbit. A tradition you may or may not agree with.... #cookingwithcider #yum #floydonfrance #notforthefainthearted
This year we have had THE most delicious one yet so we decided to share. I think you will guess why it is relevant here, and what enticed us to try it in the first place!
RABBIT COOKED IN CIDER
1 large rabbit
1 Tbsp vinegar
50mL Calvados (or tequila)
500mL cider (or have a wee glass, 400mL is fine)
750g mushrooms (sliced if larger, whole if button)
1 shallot or onion, chopped finely
450mL double cream
Salt & Pepper
125g onions, sliced
1 carrot, roughly chopped
4 cloves garlic, roughly chopped
1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley)
Pinch of cayenne
2 juniper berries (dried is fine)
2 heaped tsp salt
50mL Calvados (or tequila)
1Tbsp wine vinegar
3 Tbsp oil
Joint the rabbit, combine with marinade ingredients and marinate overnight at room temperature. Drain the rabbit pieces and reserve the marinade.
In a casserole brown the rabbit in the butter. Remove from the heat and flame with the Calvados/tequila. Cover with 1/2 the marinade liquid and the cider. Add the bouquet garni and 1/2 the onions from the marinade. Cover and simmer for 1 hour. Ready when just coming off the bone (if you overdo it becomes a bit dry and stringy).
Meanwhile, cook the mushrooms in the other 1/2 of the marinade (incl onions and garlic), and the shallot. Cover and simmer for 45 mins.
Arrange rabbit pieces on platter and keep warm. Add mushroom and liquid to rabbit cooking juices. Add cream and stir while mixture thickens (if not happening mix in some flour and water). Adjust seasoning, then pour all over rabbit.
Keeping good company - our first review! I'm not sure who these wine lovers could be..??! @NZHViva @abelcider
The last day of summer, but not the end of the beautiful weather! After our biggest week of orders last week (yay!) - some new and some repeat customers - I thought I'd update all you kiwis on where you can find Abel! Check out the current list here http://www.abelcider.com/find-abel.html, it is expanding all the time. We are super excited about the feedback from all the trade (and social...) tastings we've been having so feeling the love - thanks! Australia, we haven't forgotten about you, so watch this space... #abelcider #nelsoncider
Whoop whoop - our first mention in print! We've got a bunch of new orders to go out in the next couple of weeks so keep your eye on our contact area for stockists near you...
We're off! After a few tough weeks of tastings at the kitchen bench (just to make sure), the cider is ready! These wee 6 packs are on their way around the country. Keep an eye out (of course if you just can't wait we are now taking orders...)
Mark & Sophie make cider in the sunny Tasman region at the top of New Zealand's South Island.