It looks like you're using an out-dated browser.
We no longer support Internet Explorer.

For a safer, faster and better experience on the web, please update to a modern browser and try again.

Microsoft Edge Google Chrome Firefox

Pinot Gris is one of the most versatile wines in terms of the foods that it matches well with.

While seafood and white meat are a hot favourite this fresh and balanced wine can partner superbly with a whole host of different cuisines. We have found 4 varied dishes that will satisfy a whole host of food cravings but still provide a perfect match toy our favourite Pinot Gris.

1. Creamy Mushrooms on Toast


·         1 tbsp olive oil

·         15g/½oz butter

·         1 garlic clove, sliced

·         1 tbsp parsley, chopped

·         50ml/2fl oz double cream

·         1 Portobello mushroom, sliced

·         slice of ciabatta bread, toasted


1.    Place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2           minutes.

2.    Add the mushroom slices and cook for a further 3-4 minutes, stirring occasionally.

3.    Add the cream and parsley to the pan and bring to a simmer.

4.    To serve, place the toasted ciabatta bread on a plate and top with the creamy         mushrooms.

2. Pan fried salmon


·         25g/1oz butter

·         150g/5½oz salmon fillet, skin on, thickly sliced

·         ½ lemon, juice only, plus lemon wedges to garnish

·         small handful Tenderstem broccoli

·         salt and freshly ground black pepper



  1. Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside.
  2. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli.
  3. To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges.

3. Thai green chicken curry


·         1 tbsp vegetable oil

·         2 tbsp ready-made Thai green curry paste

·         6 chicken thighs, skin and bones removed, meat cut into strips

·         400ml tin coconut milk

·         2 lime leaves (optional)

·         2 tbsp Thai fish sauce

·         1 tbsp caster sugar

·         handful green beans, trimmed

·         handful asparagus spears

·         salt and freshly ground black pepper

To serve

·         Thai fragrant rice, cooked according to packet instructions

·         handful fresh coriander leaves (optional)



  1. Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant.
  2. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides.
  3. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened.
  4. Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper.
  5. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.

4. Chicken tikka masala


·         6 garlic cloves, finely grated

·         4 tsp. finely grated peeled ginger

·         4 tsp. ground turmeric

·         2 tsp. garam masala

·         2 tsp. ground coriander

·         2 tsp. ground cumin

·         1½ cups whole-milk yogurt (not Greek)

·         1 Tbsp. kosher salt

·         1 kg skinless, boneless chicken breasts, halved lengthwise

·         3 Tbsp. ghee (clarified butter) or vegetable oil

·         1 small onion, thinly sliced

·         ¼ cup tomato paste

·         6 cardamom pods, crushed

·         2 dried chiles de árbol or ½ tsp. crushed red pepper flakes

·         1 28-oz. can whole peeled tomatoes, like San Marzano

·         2 cups heavy cream

·         ¾ cup chopped cilantro, plus sprigs for garnish

·         Steamed basmati rice (for serving)



  1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
  2. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

To enter our site you must be of legal drinking age in your country.

Please enter your date of birth:

Awatere Valley

Join the
Villa Maria family

Receive information on new release wines, updates from
our winemaking team, and access to special offers and events.