Warming a beloved's heart

Sweeten to taste with manuka honey or brown sugar, then add a bottle of wine, red for preference but white is fine. Re-heat, but do not boil, then serve.

Not, perhaps, our normal aperitif, but it worked a treat on this night.

A more common pre-prandial drink was served at a celebration dinner at Rydges hotel recently, where sous chef Michael Sullivan, winner of the New Zealand arm of the international Chaine des Rotisseurs competition, could showcase his talents before heading off to Paris for the world finals in September.

The evening got off to a flying start with Nobilo Methode Traditionnelle 2005, a blend of pinot noir and pinot meunier. It was deliciously fruity with a citrus tang that cleansed, refreshed and sharpened the palate. Ooh, yes, please, I'd love another glass.



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