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Find the perfect meal and the perfect wine for any occasion.

Roast Scampi Tails, Cured Ham, Kumera Gnocchi, Parsnip Puree and Butter Sauce

Auckland’s The Foodstore has an enviable location overlooking the water in the heart of the Viaduct and a contemporary menu that’s full of appealing options.
This modern take on surf and turf is full-flavoured and delicious, and an ideal match for Ara Select Blocks Pinot Gris 2012. The wine has rich aromas of pear, nectarine and a touch of honey, finishing with a spiced citrus lift that perfectly complements the richness of the scampi.

Enjoy this dish with Ara Select Blocks Pinot Gris 2012, available to try now at The Foodstore. 


12 scampi

12 tooth picks

Parsnip puree

500g parsnips

50g butter

100ml cream

100ml milk

Scampi stock

Scampi shells & heads

1/2 onion

1/2 carrot

1/2 celery stick



2 tomatoes

1bay leaf

1 star anise

5g coriander seeds

5g fennel seeds

5g cardamon seeds

Scampi butter sauce

100ml reduced stock

20g butter (cold & diced)

20ml cream



Kumara gnocchi

500g kumara diced

100g flour

1egg yolk

25g pecorino

10g butter

rosemary chopped

1smashed garlic clove

salt & pepper


Semi dries cherry tomatoes

Baby coriander & coriander flowers

Dried shards of sunka ham (from Salash delicatessen)

Lot8 citrus oil

kumara gnocchi


Pull the tails off the scampi, and shell them down to the end but leave the tail flap on as garnish.

Trim the ends and skewer with tooth pick through the center of the scampi so it holds a nice and straight shape.

Pan fry in a hot pan with a little olive oil until nicely coloured then flip over onto other side, season with salt and lemon. This should only take 1-2 minutes total.


Parsnip puree

Peel the parsnips and cut them into small pieces but remember to take the cores out. Boil them in the cream and milk until soft then strain and blend with the butter. Add some of the cooling liquor to get the required consistency, silky and smooth, pass through a fine sieve and season.


Scampi stock

Make a scampi stock with the shells and vegetables by adding everything into a pot and simmering for 2 hours. Strain & reduce until you are left with a concentrated stock and pass through a fine sieve.


Scampi butter sauce

Heat reduced stock and add cream. Bring to boil and whisk in the butter.

Season with salt & lemon. Keep warm & add some caviar last minute.


Kumera gnocchi

Steam kumara until soft & cooked then pass through a fine sieve.

Add the flour, then egg then pecorino cheese. Season with salt & pepper.

Kneed dough on floured surface until it becomes a smooth dough ball.

Cut into quarters and roll into a sausage shape (1.5 - 2cm thick)

Cut into small squares (2cm), and cook in simmering salted water for a few minutes until they float to the surface. Scoop out & place on an oiled tray, and cool in the fridge.

Once cold and firm, heat some oil in a frying pan, and colour the gnocchi on both sides on a medium heat. Then add the garlic and a nob of butter, some chopped rosemary and salt and toss until all the gnocchi is coated & serve immediately.



Swipe the parsnip puree on the plate,

Place around 5 kumara gnocchi and around 3 scampi tails over the kumara.

Lay semi dried tomatoes and ham shards around.

To finish the sauce add the caviar and drizzle around the plate, garnish with baby coriander flowers and shoots and Lot8 citrus oil.

This recipe is a perfect match for: