Food by Chantelle

09/02/2023

Zesty garlic prawn kebabs with a warm potato salad, wine matched with The sisters Sauvignon Blanc
For my recipe head over to http://www.thesisterswine.co.nz/

29/10/2022

"Those who know me know I love nothing more than a girls lunch in the sun with a chilled glass of vino in hand.
This is a quick and easy lunch to enjoy with the girls over the summer.
The chicken can be marinated ahead of time, and
flatbreads are pre-made.
Pinot gris and the flavours of tandoori go wonderfully together.
This recipe is for two but can easily be multiplied for more guests."
Recipe over at The sisters wine.

30/05/2022

recommends enjoying the last moments of the warmer weather by pairing a spicy pork belly bao bun with the refreshing dry Karakuchi taste of Asahi Super Dry.

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07/04/2022

AD - Time to start planning your weekend
menu!

Silver fern farms new pure burgers are your ticket to deliciousness at home.
Keto and allergen friendly.
Tender beef brisket, lamb rump, melt in your mouth short rib and also available in slider size to keep your little bambino’s happy.

Available in supermarket freezers now.

25/02/2022

28/05/2021

Craving a fragrant noodle dish to warm up your senses?

The talented Chantelle from created this delicious wine and food match for us.

Noodle bowl matched with Rapaura Springs Rohe Sauvignon Blanc 2020.

INGREDIENTS
Broth:
500ml chicken stock
1 spring onion stalk
3 coriander stalks
2 cloves garlic
1 small piece of ginger
Pinch of chilli flakes
3 Tbsp miso paste
1/2 cup water
3 Tbsp cream
Juice of a lime

Noodle bowl:
200g packet udon noodles
500g piece eye fillet (chicken or fish work well too)
2 bok choy
2 spring onion stalks
2 cups mung beans
2 cups snow peas
Coriander to garnish
1 Tbsp rice bran oil

METHOD
In a large pot place all ingredients for broth leaving cream and lime juice till the end.
Gently simmer for 30 min.
After 30 min strain the liquid into another pot, discard the bits your now left with a broth place back over a medium heat, add fresh lime juice and cream.
Simmer for a further 10 mins.
Remove from heat.
Pre heat your oven to 180 fan bake.
Heat a heavy based oven proof fry pan on a high heat, roll your eye fillet in the rice bran oil sear the eye fillet in the pan until its brown all over.
Place in the over for 10 mins (or less if you’d like it rare) then remove cover and leave to rest.
Bring a large pot of water to the boil and add your udon noodles after 2 minutes add you bok choy and snow peas to the boiling water and noodles after 1 min of cooking strain. These vegetables don’t need long.
Turn your broth back on to warm.

Now its time to assemble your bowls...
Slice your eye fillet, place noodles and vegetables in bowls, pour over hot broth and garnish with coriander and lime wedges.

06/05/2021

04/05/2021

Perfect little spot for a Sauv!

Join Appellation Marlborough wine for a live Instagram tasting this Wednesday 5th May 2021 and raise a glass or 2 for Sauvignon Blanc day Friday 7th.

30/03/2021

Oysters and Sauvignon Blanc are a delicious match and we've teamed-up with Chantelle from Food by Chantelle who has put together this easy recipe for you.

Bluff Oysters with Mignonette matched with Forrest Sauvignon Blanc 2020

Ingredients:
1 doz bluff oysters
2 cups crushed ice
Greens to garnish (olive leaf)
1 lemon cut into wedges

Mignonette
1/2 cup red wine vinegar
2 Tbsp finely diced shallots
1 teaspoon finely ground red peppercorns
Salt to taste

Method
Combine all ingredients for mignonette in a small bowl chill for 30 minutes in the fridge.

In a large shallow serving dish place ice arrange oysters on the top place mignonette in a small ramekin in the middle garnish with greens and lemon wedges.

Serve with a chilled glass of Forrest Sauvignon Blanc. Enjoy!

Forrest Wines

26/03/2021

Hello Friday!

Rockburn central Otago Pinot gris 2019 is a luscious wine featuring ripe peach, nectarine and nashi pear aromas, paired perfectly with Rockburns own vineflower honey drizzled over brie, berries and figs.

What a way to start the weekend, cheers Rockburn Wines

Wine lovers can try rockburns vineflower honey when purchasing a duo of Rockburn Pinot noir at leading fine wine stores nationwide in April and May.

04/02/2021

Chill the rosé and pack the picnic, NZ rosé day is here tomorrow. 5/2/21

21/11/2020

Grazing tables - 21st birthday celebrations! 🥂

11/11/2020

Vegan catering, plant based deliciousness! 🌱

06/11/2020

Collab time! Meet Chantelle...

Chantelle Tournier from Food by Chantelle is a super passionate foodie, with a love affair of food and wine since she can remember. The talented foodie grew up surrounded by her Mum's catering company and her Dad, a wine connoisseur - delicious food and wine is simply in her blood.

Recipe development food and wine writing and styling is where her career has headed, and she loves it!

Keep an eye out for tonight's post as she'll be sharing some easy Spring recipes matched to The Sisters wines on our channels!

Photo by Jessica Whiting

30/09/2020

Vegan Bruschetta, Summer on a plate!

30/09/2020

Prawn taco’s with fresh pineapple salsa!

24/09/2020

The wait is over....the first kiss of summer is here!

06/07/2020

I just love receiving customer photos 💕. Gorgeous flat lay featuring our Personalised Teether.
📷 Food by Chantelle

11/03/2020

Hola, coma la cena. Salud!
Gracias proper tortilla chips!

22/11/2019

It’s beginning to look a lot like Christmas 🎄

Doing what I love, a little collaboration with one of my favourite New Zealand wineries- Rockburn central Otago

A decadent dessert platter Pinot, chocolate, gingerbread and summer berries doesn’t get much better than that!

18/11/2019

Bring the taste of summer to the table.

The entertaining season can’t come soon enough.
Balmy summer evenings sipping on chilled Rosé.

This recipe I designed for summer bruschetta of broad beans, peas, avocado topped with feta and fresh mint is gorgeously tasteful and pairs perfectly with Lawson’s dry hills pink Pinot.
Delightfully playful on the palate with bursts of summer berries balanced with fresh citrus.
It’s light and elegant making for a very refreshing summer beverage.

29/10/2019

This has got to be the drink of choice this summer.
Clean collective 100% natural, sugar, carb and preservative free.
I had the pleasure of writing an article on Holly & Dan from Clean collective in the latest issue of Toast magazine, two very talented young health conscious entrepreneurs.
To check out their story grab a copy and a clean icy cold one from your local Liquorland!

08/08/2019

It’s no secret I love Asian-fusion cuisine. This dish like many others was inspired on my travels.
My partner says I get a look in my eye when there’s something that’s set my taste buds alive and jokingly says “I bet you can’t” knowing well I’m making a mental note of all ingredients in my head I’m picking upon.
Often bursting to get back in the kitchen to get creating.
These deliciously tender beef short ribs with hot and spicy salad are easy enough for a week night dinner using the slow cooker and accessible ingredients, but decadent and authentic enough to serve up at a dinner party.
Pair with coconut rice and steamed greens.
To try my recipes grab a copy of the latest Gather magazine.
📷 Jessica Whiting Photography

27/07/2019

I’m so fortunate I get to work along side some of my favourite brands, this is from a Keto meal plan I designed and styled for Farro fresh.
To try my recipes head to the website www.farrofresh.co.nz

25/07/2019

The Food show Auckland has kicked off opening with the preview day,
This event is a must for all foodies.
Heading there, be sure to pick up a 1 year Dish magazine subscription, goodie bag and bonus Toast magazine (with an article written by me) all for $40!

22/07/2019

The most highly anticipated foodie event of the year.
The Auckland food show starts this Thursday 25th - 28th July
See you there!

02/05/2019

I had the pleasure of writing this article on Part Time Rangers for Toast Magazine.
The mission these boys are on is nothing short of amazing, to find out more grab a copy (and a delicious RTD) at your local Liquorland!

05/04/2019

Loved designing this cocktail for blush gin.....💕

05/04/2019

Seeking Curry inspiration for the weekend, try my recipe for this decadent vegan curry with delicious condiments.
Recipe in the latest Gather Magazine
📷 Oh gosh Ltd

16/03/2019

Planning a dinner party? Try my recipes for fuss free entertaining.
Prepare ahead of time. Leaving you to be a relaxed host with a glass of Pinot in hand, enjoying the company of your guests.
Recipes in the latest gather magazine.
📷 Oh gosh Ltd