Micheal Dearth is a professional restaurateur who has a passion and love for the industry.
Each Thursday on Breakfast Micheal & Nick will try to break down the mysteries (and fears) of not just fine dining, but wine matching and all aspects of cuisine in New Zealand... from where to find the best produce & cheese to what to serve with that Fois Gras you've had in the back of the fridge for months!
Tune in, Learn something, and maybe score one of the very generous prizes on offer each week.
A Little about Micheal
After falling in Love with NZ as a visitor, Dearth & his partner moved to NZ and opened
The Grove in St. Patrick's Square in 2004.
Micheal's admirable 150 bottle wine list features wines from around the world.
His sommelier services are always available to assist in choosing the perfect bottle of wine to enhance your dining experience.
Micheal's wife Annette is a seasoned professional with combined experience in both the hotel and restaurant industries. Together the team creates magical dining in the heart of the city.
They invite you to experience the oasis where food and wine come together passionately.
13 May 2010
This week Micheal talked to the guys about homemade pot stickers with a wine match of the 2004 Vinoptima Gewürztraminer. Micheal has some friends visiting from San Francisco, Gloria is from Chinese heritage. Whenever she visits New Zealand they always have a potsticker party. It is an event that is more than just the great food but the process of creating it with family & friends. So they are having a potsticker party this Sunday…& as it happens three of Aucklands greatest chefs…Michael Meredith, Sid Sarawat, & Ben Bayly will be there to enjoy Gloria's grandmother's recipe…that should say it all!!
Gloria's Potsticker Recipe
600 grams pork mince
200 grams prawn mince
1 small head of cabbage finely minced
1 tablespoon minced ginger
½ cup chicken broth plus more to keep mixture moist
3 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons salt
2 teaspoons black or white pepper
2-3 packages of potsticker skins (each package should contain about 30 skins)
Bowl of water for sealing potstickers
Corn starch
Potsticker Dipping Sauce
¼ cup soy sauce
1 tablespoon sesame oil
1 tsp vinegar
1 tsp Chinese BBQ sauce (I recommend Bull Head Barbecue Sauce")
1 tsp Chinese hot and spicy chili sauce (optional or more to taste if you like spicy)
1 tsp chopped green onions
Mix the first 9 ingredients for potstickers together. Prepare a cookie sheet with a thin layer of cornstarch and have the bowl of water within reach. Lay out one potsticker skin in your palm. Spoon about 1 teaspoon of pork mixture onto the center of the skin. Dab just enough water around the whole edge of the potsticker skin. Fold one half of the skin over and pinch just on the top of middle edge. Make 2 folds on each side and pinch together so the potsticker is completely sealed on all the edges.
To pan-fry, oil a nonstick pan over medium high heat. Place potstickers in the pan and fill with chicken broth or water covering about 1/3 of the potstickers. Turn the heat to low and cover for about 15 minutes. While the potstickers are cooking, mix all the dipping sauce ingredients together.
Take the lid off the non-stick pan and check the bottom of the potstickers. They will start to turn golden brown as the water evaporates. When the bottoms are a nice crispy golden brown, they are ready.
For leftover potstickers, place remaining ones on the cookie sheet directly into the freezer for about 20 minutes or until they are hard. Place in storage bags for future use. They will not need to be defrosted. Just take them out and prepare in pan.
