The Rees - True South

Coleraine_c
The Coleraine Dinner – 15 Nov
Upcoming Exclusive Event: "The Coleraine Dinner". Enjoy an evening featuring fifteen consecutive vintages of the legendary Coleraine hosted by John Buck of Te Mata Estate, alongside superb cuisine prepared by our executive head chef, Ben Batterbury.

‘Black Doris’ Plum Sauce

INGREDIENTS:
- 1 Star Anise
- 8 Cloves
- 1 Cinnamon Stick
- 1 Pinch of Allspice
- 750g Plums – stones removed (I use the Black Doris variety)
- 25g Ginger – peeled and chopped
- 4 Garlic Cloves – peeled and chopped
- 50ml Soy Sauce
- Juice of 1 Orange
- 1 Shallot – peeled and chopped
- 75g Red Wine Vinegar
- 100g Demerara Sugar
- 1 Tbsp Sesame Oil

INSTRUCTIONS:
1. Boil all ingredients together
2. Remove the large spices
3. Puree whilst adding the Sesame Oil