{"id":41,"date":"2014-05-01T15:53:31","date_gmt":"2014-05-01T02:53:31","guid":{"rendered":"http:\/\/localhost\/weebly2wp\/?p=41"},"modified":"2016-07-13T11:45:08","modified_gmt":"2016-07-12T22:45:08","slug":"secrets-of-the-chef-true-south-dining-the-rees-hotelpart-quatre","status":"publish","type":"post","link":"https:\/\/queenstownlife.com\/2014\/05\/secrets-of-the-chef-true-south-dining-the-rees-hotelpart-quatre\/","title":{"rendered":"Secrets of the Chef- True South Dining- The Rees Hotel (part Quatre)"},"content":{"rendered":"<p><a> <img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/05\/8359203_orig.jpg?resize=1024%2C577&#038;ssl=1\" alt=\"Picture\" width=\"1024\" height=\"577\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/queenstownlife.weebly.com\/uploads\/2\/7\/2\/4\/27241235\/7974072_orig.jpeg?resize=206%2C178\" alt=\"Picture\" width=\"206\" height=\"178\" data-recalc-dims=\"1\" \/><\/p>\n<p>True South Dining Room<br \/>\nThe Rees Hotel<br \/>\nFrankton Road<br \/>\nQueenstown<br \/>\n03 450 1100OOO<\/p>\n<p>Oh here&#8217;s a goody (they&#8217;ve all been goodies what am I on about? Too much coffee today).The lovely Ben Batterbury- he&#8217;s a Brit dontcha know (we&#8217;re EVERYWHERE) gave us a gorgeous recipe for you to try in the comfort of your own kitchen and we love him for it. True South Dining Room is part of The Rees Hotel on Frankton Road. A few years ago a friend said &#8220;lets go and eat some food in The Rees&#8221;. I replied &#8220;There&#8217;s a restaurant?&#8221;<br \/>\nOh was I in for a surprise.Sumptuous meat and wine pairing&#8217;s and &#8216;i&#8217;m going to die and go to dessert heaven&#8217; were amongst the choices. Didn&#8217;t know it was there yourself? Get yourself in the car quick smartish my friends.<\/p>\n<p>PEAR TART WITH WINDSOR BLUE CHEESE AND ROCKET<br \/>\nSERVES 4<\/p>\n<p>FOR THE TART<br \/>\n1 SMALL SHEET OF PUFF PASTRY<br \/>\n5 PEARS<br \/>\n100G SUGAR<br \/>\n25G BUTTER<br \/>\n1 EGG FOR EGG WASH<br \/>\n4 WEDGES OF WINDSOR BLUE CHEESE<\/p>\n<p>TO SERVE<br \/>\n1 SMALL BAG ROCKET<br \/>\n25G RED WINE VINEGAR<br \/>\n15G HONEY<br \/>\n75G WALNUT OIL<br \/>\n50G ROASTED WALNUTS<\/p>\n<p>TO MAKE THE DRESSING MIX THE VINEGAR WITH THE HONEY TO DISOLVE AND THEN ADD THE OIL.<\/p>\n<p>TAKE ONE OF THE PEARS PEEL, CORE AND CHOP. TAKE \u00be OF THE SUGAR AND ADD 300ML OF WATER. BRING TO THE BOIL AND POACH THE PEAR. DRAIN AND PUREE. RESERVE.<\/p>\n<p>PEEL AND \u00bc THE PEARS REMOVE THE CENTRES AND SLICE THINLY LENGTHWAYS. THE PEARS SHOULD BE SLIGHTLY UNDER RIPE.<br \/>\nROLL OUT THE PASTRY IF NOT ALREADY ROLLED. USING A SMALL PLATE OR SAUCER CUT FOUR CIRCLES FROM THE PASTRY. EGG WASH THE SURFACE. SPREAD A LITTLE OF THE PEAR PUREE OVER THE CENTRES OF THE PASTRY.<\/p>\n<p>NEATLY FAN THE SLICES OF PEAR AROUND THE CENTER OF THE PASTRY CIRCLES UNTIL THEY REJOIN AND THEN TUCK THE LAST SLICE UNDER THE FIRST ONE. THERE SHOULD BE A SMALL RIM OF PASTRY ON THE OUTSIDE OF THE PEAR FAN. FOLD THIS EXCESS OF PASTRY OVER THE OUTSIDE OF THE PEAR CIRCLE TO SEAL IT IN. PUSH DOWN GENTLY ON THE PEARS TO FLATEN. CHILL THE TARTS.<\/p>\n<p>WHEN READY TO COOK\u00a0 PLACE THE TARTS ON A BAKING SHEET AND BRUSH THE PEARS WITH THE MELTED BUTTER AND A SPRINKLE OF SUGAR. BAKE AT 200 0C FOR ABOUT 7 MINS BRUSH THE PEARS AGAIN WITH THE BUTTER AND RETURN UNTIL NEARLY DONE ADD A SMALL SLICE OF THE CHEESE TO THE CENTRE OF THE TART AND CONTINUE TO BAKE UNTIL THE CHEESE IS WARM BUT NOT MELTED.<\/p>\n<p>REMOVE AND PLACE ON PLATE, DRESS THE ROCKET WITH THE DRESSING PLACE ON TOP AND DRIZZLE A LITTLE OF THE DRESSING AROUND AND SPRINKLE THE ROASTED WALNUTS OVER THIS.<\/p>\n<p>Thank you Ben, my bike rides are becoming increasingly longer due to blue cheese and pie consumption. (And I don&#8217;t really mind)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>True South Dining Room The Rees Hotel Frankton Road Queenstown 03 450 1100OOO Oh here&#8217;s a goody (they&#8217;ve all been goodies what am I on about? Too much coffee today).The lovely Ben Batterbury- he&#8217;s a Brit dontcha know (we&#8217;re EVERYWHERE) gave us a gorgeous recipe for you to try in the comfort of your own [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[4,90,11,13],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Secrets of the Chef- True South Dining- The Rees Hotel (part Quatre) - 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