Annabel visits her local vineyard across lake Wanaka and prepares a vintner’s dinner. Starting with sesame lavosh, and then baked olives with chilli and rosemary, and soy roasted almonds. The main course is roast pork with fennel, onions and apple, served with creamy polenta bake and braised red cabbage.
To finish a verjuice nectarine jelly.
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