Real Food, Real Wine, Real People.
FARMGATE releases new varietals seasonally. Each wine profiles a unique Hawkes Bay food producer and tells their story. Our inaugural release includes Sauvignon Blanc, Chardonnay, Gewurztraminer and Merlot Cabernet. Our latest seasonal release includes a Viognier, a Merlot, a Syrah and a second Sauvignon Blanc.
Turn down any one of the roads in the Bay and you'll run into the people
that create our distinctive food and flavours. We thought it was time to
celebrate the tastes and flavours that come from around here and the people
that make them. FARMGATE is about our community. These wines tell a story
about the land and its character, the producer and their passion. The taste
of place, captured in a bottle. Enjoy.
Grilled Pork chops with white beans, fennel and spicy sausage
may seem unusual to eat a pork-based sausage with a pork chop but it
actually works. Based on an Italian recipe, the white beans with the
fennel and sausage also go well with grilled lamb or roast chicken. The
best part of this dish is that you are eating it within 30 minutes of
Ingredients / Serves 4
- 100g unsalted butter
- 4 pork chops
- Salt and freshly ground black pepper
- 150g spicy pork sausage, finely diced
- 2 tbsp dry sherry
- 200g white beans, cooked
- 2 fennel bulbs, thinly sliced
- 300ml cream
half the butter in a shallow frying pan until it begins foaming, and
then add the chops. Cook until golden brown, about four minutes, turn
them over, season and cook for another four to six minutes or until the
juices run clear. Remove the chops from the pan and keep them warm. Add
the remaining butter to the pan and cook the garlic until golden brown.
Add the spicy sausage and cook until fragrant, about two minutes, then
pour in the sherry and cook for one minute. Stir in the white beans,
fennel and cream, and simmer until reduced by half and the fennel is
just cooked. Taste the sauce, and season with salt and pepper. To Serve
Divide the bean mixture among individual plates and place a pork chop on top.