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THIS IS THE SWEETEST ROCKBURN DEAL EVER - PERFECT FOR EASTER

Rockburn And Free Central Otago Honey

$79.98
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ROCKBURN CENTRAL OTAGO PINOT NOIR 2019 Rockburn’s minimal handling approach delivers pure Central Otago: an expressive nose and deeply-fruited palate displaying vibrant notes of succulent cherry, rich mocha and silky tannins. Finishes long. ROCKBURN VINEFLOWER CENTRAL OTAGO HONEY (125G) A decadent and punchy honey with a herbal, floral nose reflecting the distinct Central Otago wild flowers – Thyme, Viper Burgloss and Sweet Briar. A statement honey that speaks of the terroir these wild flowers are grown in – just like our vines.
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HONEY ROASTED PUMPKIN & CREAM CHEESE FRITTATA

RECIPE

INGREDIENTS

½ small pumpkin, peeled & sliced into wedges

2 tbsp of Rockburn Vineflower honey

2 onions, peeled & halved

Olive oil

Salt & pepper

100 grams cream cheese

8 eggs

2 tbsp cream

1 tbsp butter

2 large handfuls of spinach, washed and sliced

Salad

2 handfuls of rocket & flatleaf parsley

½ nashi pear

½ lemon

METHOD

Preheat oven to 180 degrees.

Take a baking tray and line it with baking paper. Place the sliced onions and pumpkin on the tray and drizzle with the honey, 1 tbsp of olive oil and season generously with salt and pepper. If you find your honey isn't drizzling, warm it in the microwave for 10 seconds. Bake for 35-45 mins until roasted well.

Whisk eggs, cream and a pinch of salt and pepper and set aside.

Slice your nashi pear into matchsticks and toss with the greens, set aside.

When the pumpkin and onions are cooked, you are ready to make the frittata.

Switch the oven to grill and place an oven proof pan on the hob on a medium heat.

Add a teaspoon of olive oil and a tablespoon of butter to the pan and sauté the spinach.

Add the onions and ¾ of the pumpkin slices to the pan, pour over the egg mix and dot around spoonful's of cream cheese.

Cook for around 2 minutes on the hob then place under the grill to finish cooking the eggs.

Once cooked, take out of the oven, dress your salad with a small drizzle of olive oil, salt and pepper, a squeeze of lemon juice, and place on top of your frittata.

Serve with bread and a glass of Rockburn Pinot Gris. Enjoy!

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