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Burnt Butter Table x Thomson's Block 2019 Syrah

16 Nov 2021

Burnt Butter Table, i.e. Emillie Pullar, creates the perfect dish to pair with our Single Vineyard 2019 Thomson's Block Syrah - and we have the recipe for you to try at home!!

Pork and nduja ragu with hand rolled pici pasta

  • Ragu serves 6
  • Prep time 15mins
  • Cook time 3 hours

When tasked with coming up with a dish to match the Thomson’s Block Syrah my mind instantly went to pasta with a slow cooked ragu. If you are going to drink such a beautiful bottle of wine, why not take the time to make a special meal that will no doubt impress your guests.

Nduja is a slightly spicy spreadable pork sausage and its gentle smokey hum when combined with the pork shoulder creates the most perfect match for this silky smooth wine. The pasta is a rustic hand rolled spaghetti which is so easy and fun to make but feel free to substitute any dried pasta, I would go for a wide pappardelle.

Tips for this dish

•Don’t trim the fat on the pork, feel free to discard at the end of the cooking but most of it should render down giving the ragu more flavour

•Nduja can be found at specialty food stores, you can find it here: - you could substitute with some chorizo

•Pici is a hand rolled spaghetti made using a dough of just flour, water and olive oil. It is really simple to make and don’t worry if your strands don’t look perfect, it is a rustic shape!


For the ragu

  • 1kg boned pork shoulder, cut into chunks
  • 2 tbsp olive oil
  • 2 onions, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 3 sprigs rosemary, leaves picked
  • 3 sprigs thyme, leaves picked
  • 6 sage leaves, chopped
  • 1 tbsp fennel seeds
  • 6 cloves garlic, crushed
  • 6 tbsp nduja (divided)
  • 1 tbsp tomato paste
  • Zest of a lemon
  • 250ml white wine
  • 500ml chicken stock
  • 2 x 400g tins cherry tomatoes
  • 50g butter
  • Salt and pepper
  • Parmesan to serve
  • Pea shoots or fresh parsley to serve

For the pici (this is enough for 4)

  • 400g ’00’ flour (plain flour is fine)
  • 185ml warm water
  • 20ml olive oil (a standard tbsp)
  • Course semolina to dust the pici



1)Get a fry pan heating over a medium/high heat, add a tablespoon of olive oil and brown the pork chunks all over. Do it in batches, I like to get two pans going to cut the time down. Set aside.

2)Transfer any of the rendered pork fat into a big heavy based saucepan that you will cook the ragu in and add a tablespoon of olive oil. When hot add the onion, celery, carrot, herbs and fennel seeds and fry gently for 10 minutes, adding the garlic in after 5 mins.

3)When the vegetables are soft add the tomato paste, 3 tbsp of the nduja, the lemon zest and continue cooking for 5 minutes.

4)Add the wine and bring it to a boil, simmer for a few minutes and then add the chicken stock, tinned tomatoes, an additional cup of water and a big pinch of salt.

5)Add the browned pork pieces and bring to a gentle simmer and cook for 3 hours, stirring every so often. At 3 hours pull a piece of pork out and if it shreds easily it is ready, if not cook for another 20 mins or until pulling apart. Remove all the pork and shred on a chopping board with two forks then return to the pan with the remaining 3 tbsp of nduja and heat through. Season to taste with salt and pepper.

6)The ragu is now ready but as mentioned I highly recommend serving this a day or two after you make it.


1)Weigh your flour then tip it out onto your bench. Make a well in the middle (I use the bottom of a bowl to do this) then pour in the warm water and olive oil.

2)Whisk the water with a fork, slowly and carefully incorporating the flour from the outside into the middle until it forms a thick paste.

3)When the middle mixture becomes too thick to whisk I like to use a bench scraper to cut the remaining flour into the liquid, you can do this with your hands too. You basically want to end up with a very evenly incorporated shaggy mixture.

4)Bring it together into a ball and knead vigorously for 4 - 5 minutes until you get a dimpled ball of dough. Wrap tightly and rest for 10 mins.

5)Continue kneading for a few minutes, you should end up with a very smooth ball of dough. Wrap again and rest for an hour or longer at room temp.

6)Using a quarter of the dough at a time, roll out with a rolling pin until 3mm thick. Cut into 1.5cm strips.

7)On a wooden board roll the strips out into long noodles, starting in the middle and working your way out.

8)Place the finished strands onto a baking tray lined with baking paper and liberally dusted with course semolina to stop them sticking.

Finishing the dish

1)Heat the ragu through on the stove top and add 50g butter.

2)Get a pot of water boiling and salt liberally, boil the pici for 3 minutes.

3)When the pici is almost ready add a 1/2 cup of pasta water into the ragu, or more if it needs to be loosened.

4)Add the pici and let it simmer in the sauce for 2 minutes.

5)Serve with a mountain of freshly grated parm and fresh parsley or pea shoots.


17 Jun 2019

Trinity Hill Winery Signs U.S. Importing Agreement with Mt. Beautiful USA

News provided by

Trinity Hill Winery

Jun 13, 2019, 08:39 ET

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BENICIA, Calif., June 13, 2019 /PRNewswire/ -- Trinity Hill and Mt. Beautiful wineries are two of New Zealand's most highly regarded wineries and beginning June 2019, Mt. Beautiful will have sole importing rights for the Trinity Hill wines in the United States.

Trinity Hill produces a range of wines from the renowned Gimblett Gravels region of Hawke's Bay in New Zealand's North Island. The Mt. Beautiful sales team will focus on the Chardonnay, Syrah and red blend, "The Gimblett," all with an SRP of $35. They will also have limited volumes of the critically acclaimed Homage Syrah, with an SRP of $120.

"Trinity Hill is pleased to be represented by Mt Beautiful USA and to be able to work with experienced and respected professionals like Robert Watkins (CEO of Mt. Beautiful) and his team. It feels great to have a solid new effort in the US," said Philip Kingston CEO of Trinity Hill.

Karl Ziegler, Mt. Beautiful's National Sales Manager for the United States, remarked, "We are excited to be able to showcase wines of this quality in the US. Having worked with Warren and his team in the past, I know that their dedication to produce world class wines from Hawke's Bay is unmatched."

Trinity Hill wines consistently score in the 90s in major wine publications such as Wine Spectator, Decanter, The Wine Advocate, and Wine Enthusiast among others. Chief Winemaker Warren Gibson has been with Trinity Hill since 1997. He began his winemaking career in New Zealand in 1987 and subsequently traveled the world as a Flying Winemaker, making wine in Australia, Italy, Hungary, France and California. He was awarded 'New Zealand Winemaker of the Year' from Australia's Winestate Magazine and Winemaker of the Year at the Mercedes Benz Hawkes Bay Wine Show.

Mt. Beautiful USA have been importing and selling their Estate wines from North Canterbury, NZ since 2008. They are known for their lush Pinot Noir and elegant Sauvignon Blanc, crafted by longtime winemaker Sam Weaver. Their US office is located in Benicia, CA.

For sales information please contact Karl Ziegler

Tim McDonald

(707) 363-0174


14 Nov 2019

Rare, special, award-winning Trinity Hill wine now available to purchase.

So new, it hadn’t even been labelled when it claimed a top trophy at the Hawke’s Bay A&P Bayleys Wine Awards last month, Trinity Hill’s Single Vineyard Prison Block Cabernet Sauvignon 2018 is now available to purchase for a limited time.

Only 60 dozen bottles of this extraordinary wine will be offered – the majority through the Trinity Hill cellar door, with a handful available via selected retailers and premium restaurants.

The wine, grown on a small parcel of Gimblett Gravels land once earmarked by the government as the site of a new regional correctional facility, is “genuinely rare and special,” according to Trinity Hill Marketing Director Michael Herrick.

“It’s a celebration of both the region, and the soil – an outstanding example of time and place,” Michael says. “We think it’s one of the most incredible Cabernet wines we’ve produced to date – distinctive and rich, with notes of blackcurrant, cedar and cigar box. It’s very rare to find an example of single vineyard Cabernet Sauvignon in Hawke’s Bay. This represents an exciting new journey for Trinity Hill to champion Hawke’s Bay and celebrate how exceptional these special sites can be.”

Michael says the site, nestled against the banks of the Ngaruroro River, is the ideal environment for Cabernet Sauvignon. “It is one of the stoniest parts of the gravels, just on the other side of the hill from the winery. You can still see the area that was marked out for the prison. We’ll be forever thankful that those in office in the 1980s figured out the soil was actually very special, and better suited to vines over villains.”

Chief Winemaker Warren Gibson and Senior Winemaker Damian Fischer have carefully handcrafted the Prison Block Cabernet Sauvignon – which nabbed the prize for Hawke’s Bay Champion Single Vineyard at the regional wine awards on October 16th – along with two other single vineyard wines also available now.

The Single Vineyard L’Eritage Syrah 2018 is named for the heritage Syrah clones gifted to Trinity Hill’s founders by celebrated French winemaker, the late Gerard Jaboulet. The Single Vineyard 125 Gimblett Chardonnay 2018 references the address where the parcel of Chardonnay grapes grow – a lower area of land with heavier silt, ideal for Chardonnay.

Each of the three wines will benefit from cellaring, Michael says – the Single Vineyard Prison Block Cabernet Sauvignon for up to 15 years.

More information on each wine can be found on the Trinity Hill website: and wines can be purchased online.

Trinity Hill Single Vineyard Prison Block Cabernet Sauvignon 2018, RRP $120

Trinity Hill Single Vineyard L’Eritage Syrah 2018 RRP, $120

Trinity Hill Single Vineyard 125 Gimblett Chardonnay 2018, RRP $80

Fiona Reviews Homage

12 Dec 2020

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