As part of our annual series of Outstanding NZ events across the nation, Auckland’s Main Course cookery school created this delicious and delightfully simple recipe for Apricot Flat Tarts. The stars of this crowd-pleasing dessert are Augustine’s of Central Preserved Sundrop Apricots cooked in Riesling Syrup, awarded a Gold Medal this year.
Chef Gus hand makes these preserves in small batches to maintain the beautiful colour and tree-ripened flavour of the Central Otago fruit. ‘Sundrop’ is an aromatic apricot variety – sweet with a hint of tartness.
This aromatic Marlborough Sauvignon Blanc is beautifully fresh, with lively citrus and tropical fruit flavours that give a natural sweetness to the wine, which finishes crisp, refreshing and dry.