Riz de Camargue
or Red Rice of
Camargue red rice is a relatively new variety of
rice cultivated in the wetlands of the Camargue region of
southern France. It is a short-grained and unmilled variety
of rice and is therefore quite sticky. It is a brownish-red
colour. It has an intense somewhat nutty taste and a
naturally chewy texture. Cooking time for this brand is
only 18 minutes depending on the amount of "bite" desired
after cooking. It is best cooked like a risotto rice; ie
sauteing in butter first, then adding small amounts of
water or stock until absorbed and repeating for the
duration of the cooking time. It is generally much more
filling than white rice, so less is needed per
of Chicken & Figs
with Camargue Red Rice Pilaf
Fricassee of chicken &
1 teaspoon sweet smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 chicken, cut into 8 pieces, rinsed and dried
1/2 cup white wine
1 cup chicken stock
200g dried figs, halved
Mix the flour, paprika, salt and pepper together then coat
the chicken pieces with the mixture.
Heat the oil in a casserole and brown the chicken pieces
until golden. Add the wine and chicken stock, bring to the
boil, add the figs, then gently simmer covered for 30
minutes. Serve in wide bowls with some of the sauce and the
Camargue red rice
1 red onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, chopped
1 cup Camargue red rice (available from good
1 teaspoon salt
1@3/4 cups chicken stock or water
70g slivered almonds, toasted
1/2 cup flat-leafed parsley, coarsely chopped
In a medium saucepan heat the oil and gently sauté the
onion, celery and garlic until soft. Add the rice and stir
to coat in the oil. Add the salt, chicken stock or water
and bring to the boil. Reduce the heat to a gentle simmer,
cover and cook for 45 minutes then turn off the heat and
leave to steam for 10 minutes. Toss the almonds and parsley
through just before serving.
red rice salad with feta & pine
Camargue red rice
red wine vinegar
extra-virgin olive oil
feta cheese, cut into cubes
pine nuts, toasted
carrots, peeled and shredded
red onion, cut into half moons
flat-leaf parsley, finely chopped
the rice until al dente, drain and rinse in cold
into a bowl and toss with the vinegar, oil and
remaining ingredients, toss again and spoon into
Castelmonte Diantha Sicilia
exciting new white wine , relatively new to the NZ market,
produced from Grecanico & White Malvasia grapes. The
2011 vintage saw it awarded a SILVER Medal AT the 2012
Spiegelau Wine Competition and the 2012 Vintage a GOLD
medal in the recent 2013 competition. The 2012 vintage will
be available in NZ late September, however the 2011 is
drinking exceptionally well.
Luca Maroni Guide rated the 2011 vintage at 85
Produced from Grecanico & White Malvasia
Light straw yellow.
NOSE: Elegant and fruity with notes of citrus, lilac and
PALATE: Balanced and slightly sweet.
as an aperitif, with lunchtime meals or with delicate
you had an Italian wine either in NZ or when
that you want to know more about?
an email to email@example.com
and we will try and find it for you.
Fragoli (Strawberry) Cream Liqueur
dream about summer, strawberries and
available NOW, as a drink!!
now produce their infamous
(wild strawberry) liqueur in a cream version.
simply heaven in a glass.
range is imported through
of Italy Ltd and available
selected retail outlets
'Taking Home" section
you tried something
know and we will try
post the recipe!
Win with Facebook!
Eatily NZ Facebook page and be in to win some Italian
Artisan Fine Wines
for advertising options
for online promotions
for online compeitions
for member lisiting
for all enquries