The words 'wild', 'earth' and 'smoke' conjure up images of the geothermal landscape of the Taupo region, but putting them all together proved to be a gastronomical extravaganza. On the 23rd January 2010, Wild Earth Wines descended on Scenic Cellars to provide our lucky customers with an amazing tasting of wine and barrel smoked food.

Quintin Quider, owner of Central Otago wine producer, Wild Earth, has created a smoker from old wine barrels, and along with chef, Mark Gregory, has perfected the art of perfectly smoking just about any food.

Californian born, Quintin is fishing and diving mad. However, he reckons he only enjoys eating the fruits of his catch, if he's cooked it himself, preferably on a BBQ or open fire. With a fire ban in place one Summer, his mate, Stormalong Stanely (yes it's his real name), came up with the idea of cooking out of an old wine barrel. From there the wine barrel smoker was born. "We have cooked everything from fish to animals, vegetables to desert". Quintin is currently sourcing parts in preparation of manufacturing these barrel smokers to sell to the public, and by the success of this tasting, I know of a few Taupo locals that can't wait to buy one.

Barrel smoking chef extraordinaire, Mark Gregory, is usually found managing Dineaid, the charity for the NZ restaurant industry, or consulting for Millbrook Resort, but Quintin managed to lure him to Taupo to create some fantastic barrel smoked dishes, for our tasting.

The scrumptious menu, smoked onsite by Mark, consisted of;

• Bluefin Tuna
• Paua
• Mussels (see recipe below)
• Australian Coral Trout
• Spanish Mackerel
• Duck
• Lamb rump
• Scotch Fillet
• Aubergine, Courgettes and Mushrooms
   

While Mark was busy cooking outside, Quintin was inside charming the throngs of customers with his Central Otago wines. Family owned, Wild Earth has 35 hectares of estate vineyards. Grapes are hand picked, with the objective of creating the finest Pinot Noir, Riesling and Pinot Gris possible. And they've done well! In 2006 the New Zealand Herald named Wild Earth Wines as one of the Top 5 new wineries in the country and the Pinot Noir of every vintage has been awarded at least one Gold medal in New Zealand and international competitions.

The wines tasted at Scenic Cellars were;  Wild Earth Riesling 2008 Wild Earth Pinot Gris 2008 Wild Earth Pinot Noir 2008 Deep Cove Pinot Noir 2008   Deep Cove is a new label created by Wild Earth, crafted from their Bannockburn vineyards and blended with selected grapes from top Central Otago Vineyards.

RECIPE: BARREL SMOKER MUSSELS
by Quintin Quider & Mark Gregory

Lightly steam the mussels in their shell until the shells are just starting to open. Open mussel up (but keep in one side of shell). Pour a mixture of butter, wild thyme, chilli, garlic and Wild Earth Riesling over the mussels in their shell. Arrange in barrel smoker and smoke for 20 minutes.