The Aristologist

The Aristologist New Zealand home cook, writer, researcher publishes a food history journal “The Aristologist.”

Fermented stinging nettle tea. Cut down my nettles and covered with water spent three weeks in a 20L barrel - strained t...
06/12/2025

Fermented stinging nettle tea. Cut down my nettles and covered with water spent three weeks in a 20L barrel - strained then the liquid went under the vines in a 1:20 dilution with seaw**d. The remaining solids go around the irrigation nodes and covered by aged compost. I could have made ordinary solid compost but i think the young vines benefit from the immediate boost, followed by the long slow effect of the crud+compost. It also means I don’t have to turn a compost heap, and any w**d seeds are likely killed by fermentation. Next batch underway uses vegetable garden w**ds. A bit smelly …..
🐾 Rupert and Bistort.

Lamb rump, crushed potato, peas and garlic scapes: Domaine de Val Lamartinien 2024 Bourgogne.🌞30 deg C day. Too hot to s...
06/12/2025

Lamb rump, crushed potato, peas and garlic scapes: Domaine de Val Lamartinien 2024 Bourgogne.
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30 deg C day. Too hot to spray vines, so a morning of w**ding and that’s enough. Scapes coiling over the garlic looked lovely and there was lamb in the fridge, sounded like a good combination.
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Lamb rump scored and placed initially in a cold pan to slowly render and crisp up. Turned to brown all sides. Set aside.
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Potatoes diced, covered in water and added the rendered lamb fat. Sautéed the scapes in butter and poured off the butter into the potato water.
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Lamb into air frier at 200C for 12 mins then rested for 10min. Meanwhile potatoes boiled until softening and lamb/butter goo sauce-like. Gently crushed. Added frozen peas and served over the gently warmed scapes.
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Eaten in the shade of a cooling evening. Simple, delicious.
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Domaine de Val Lamartinien 2024 Bourgogne. Garnet, cherries, and, on the tongue, sylph-like, its gentleness took me by surprise as the complex, deep earthy liquid gave way to fine mature tannins and lingering finish. A wine seemingly of aged maturity despite its paediatric 2024. Classic burgundy with none of the frivolous fruit - just pure emotion. Perfect with the lamb and garlic. Affordable and highly recommended.

2025 Symposium of Gastronomy. Two days of eating, learning, talking and laughing. What could be better? Food by and wi...
02/12/2025

2025 Symposium of Gastronomy. Two days of eating, learning, talking and laughing. What could be better? Food by and with the help of and
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Intellectual day 1 menu included talented food historians - Singaporean Christmas by Nicki Tarulevicz, the Swede by Tracy Berno, Indians in New Zealand - Leanne Mirander, the Hare - Alison McKee, accompanied by brilliant Hare Pies- Book conservation by Juliet Galuszka, Why I cook the way I do with Dave Veart, The odd Mr Butneer by John Webster and Omai’s BBQ by Alison Vincent.
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Day two, with a viticultural bent saw a stunning line up of new wave viticulturists and winemakers: Ian Quinn talking about ; Raquel Kallas on the birth of Vitis and Natural selection - ; Dan Brewster of Smith and Sheth on regenerative agriculture; me on my vineyard (less talent and no qualifications); Nicholas Drinning on Wild Vines; Amy Farnsworth of on biodynamics; Peter Howland and Joe Brockliss on Maori Winegrowing; Karen Wishart on Malcolm Abel (with accompanying delicious Abel Pinot from Matahiwi Estate) and Max Di**le on South Australian Sparkling Shiraz.
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With thanks to all for a wonderfull two days.
Next year in Wellington. .

Reducing the little Carmenere to a single shoot, pinching off any clusters, and generally being terrified of making a fa...
02/12/2025

Reducing the little Carmenere to a single shoot, pinching off any clusters, and generally being terrified of making a false move. A delicate operation needing the guard to be lifted. Only a couple of errors in retrospect. But 100% of the grafted newbies doing ok. Some are slower than others - some almost at the top of the canes and some still to emerge from the guards. Slowest where there were multiple shoots but no doubt other reasons - sap flow? roots? Just like a classroom of kids.

Bistronomy. Symposium of Gastronomy Banquet - Friday evening. 🌞For the second year, Jason and Sabrina lived up to expect...
30/11/2025

Bistronomy. Symposium of Gastronomy Banquet - Friday evening.
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For the second year, Jason and Sabrina lived up to expectations with a brilliant, textbook perfect, procession of totally considered and delicious dishes. Tantalisingly interesting touches - from rue to mulberries - ensured that 24 gourmands were constantly fascinated. The accompanying wines partnered perfectly with the dishes, and trying to think what stood out I’m at a loss - all were damn good.
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All in all, a lovely menu, created for us by a very intelligent and talented Jason and a perfectly considered wine list by a hugely knowledgeable Sabrina. So, so good!!
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Faith, hope and love. Pre-Symposium of Gastronomy dinner. One of the few family run, small scale ethnic eateries in Napi...
30/11/2025

Faith, hope and love. Pre-Symposium of Gastronomy dinner. One of the few family run, small scale ethnic eateries in Napier, where authenticity is guaranteed.
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A brilliant feast:
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skewers chicken satay
Dumplings (Pork and prawn)
Mushroom Dumplings
Roti
Tofu
Chilli Pan Mee
Beef Rendang
Ayam Bunga Kantam
Assam Fish
Laksa
Veg. Mee Goreng (stir-fried noodle)
Mee Kacang (warm noodle salad topped with peanut sauce)
Sambal sotong and, to make this dish special, with petai (smelly beans)

For Dessert,
Sago
Black sticky Rice
Homemade D24 Durian Ice Cream

Fabulous service, fabulous food and a fab start to the Symposium. Couldn’t have been better! Thank you FongYee and family!!!

Morning walk through the vineyard. Of 750 vines planted ( and - all have now broken bud - 100% success (touch wood). A ...
19/11/2025

Morning walk through the vineyard. Of 750 vines planted ( and - all have now broken bud - 100% success (touch wood). A couple won’t be out of intensive care for a few days but the prospects are good. 245 have climbed above the vine guard. Rain over the past few days, so sulphur when it gets cooler this evening.
Flowers seeded around the vineyard seem to be doing well, should bloom in the next week or so.
Last image: bought 20 Sauvignon Blanc from and growing these up Kingston black cider apples. Coferment? Just a thought…..

Marion’s / Gannets Bar at Haumoana for ‘s birthday. Brilliant evening at a classic NZ beach bar now run by foodies - G...
19/11/2025

Marion’s / Gannets Bar at Haumoana for ‘s birthday. Brilliant evening at a classic NZ beach bar now run by foodies - Great wine list and classic menu with some surprises. Pool table, salty old characters, and clearly a place hugely popular with a diverse range of locals. Packed on a Wednesday evening. Highly recommended venue for a totally relaxed evening of food, wine, beer and local watching. The entire bar broke into Happy Birthday as Ollie was presented with a delicious carrot cake with far too few candles. Two French wines last night- a refreshing Sav/Vermentino blend and a classic Chablis. Fries and three pizzas - all delicious. Loved the place, loved the evening and loved the company.

brim

Aged sirloin, potatoes and a very simple salad: Abbazia, Barbera d’Asti.🌞Gloriously warm day in the Bay (or actually a b...
17/11/2025

Aged sirloin, potatoes and a very simple salad: Abbazia, Barbera d’Asti.
🌞
Gloriously warm day in the Bay (or actually a bit inland). B came home from with two pieces of aged sirloin; she knows I don’t like eye-fillet. Peppered, pan fried, with sliced air frier potatoes, iceberg lettuce and sliced baby cucumber, dressing. Sirloin packed with flavour - a classic combination difficult to mess up.
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100% Barbera from Asti - a town better known for its Spumante. A garnet-hazed complex multidimensional Italian red with gentle tannins, perfectly balanced acidity and a Pinot-esque elegance of sorts. Deliciously excellent with steak, salad and sunshine. Definitely recommended.

Freshly from the printers - Aristologist 18. A cool little volume for food historians and philosophers. If in NZ, consi...
16/11/2025

Freshly from the printers - Aristologist 18. A cool little volume for food historians and philosophers. If in NZ, consider subscribing. A very classy, limited circulation, print rarity.
Www.aristologist.com

Two volumes currently in preparation are on the origins of curry and Indian food in New Zealand.

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