New Zealand’s tourism has of course been adversely disrupted by Covid enough, but Kiwi Welcome founder Sam Brough has brought some positive disruption to the industry with a member-based app for the Queenstown Lakes region which not only gives users special discounts and access to local tourist attractions, hotels and restaurants, but then puts all of Kiwi Welcome’s profits to social and environmental causes. We talk to Sam about the power of an idea, Kiwi Welcome’s early days and the global potential of supporting local.
Ah, November – my favourite month. You know, it’s the one that straight out belongs to men, courtesy of those wise gentlemen of Melbourne who created Movember for us. Movember means that for thirty days attention will be diverted away from our tattoos, wristwatch, suit and/or shoes, and laser-focused in on our facial hair – so it better be in good shape! A casual rub with the hand first thing in the morning to get rid of the toast crumbs and coffee droplets simply ain’t gonna cut it. Some serious grooming is in order to do Movember justice and that’s where our friends at Just for Men come in.
The Best Beard Care Ever range from Just for Men is made for men and made for beards. With 25 years of men’s facial hair expertise under their belts, they know beards, and have a full line of supremely fine products to prove it. The days of the average beard are over. At Just for Men, they accept nothing less than Your Best Beard Ever.
The Just For Men Our Best Face & Beard Wash Ever and Our Best Beard Conditioner Ever are made with soothing oatmeal, aloe, chamomile & jojoba oil. The wash helps prevent beard itch by unclogging pores, calming and moisturising while the conditioner provides 48 hour deep conditioning and leaves beards soft and smooth. Our Best Beard Oil Ever is made with soothing jojoba oil, eucalyptus, rosemary and vitamin E and is light & non-greasy leaving beards soft and smooth while Our Beast Beard Balm Ever is super hydrating and helps prevent ingrown hairs and fights itch & dry, flaky skin.
Then there’s the grey. Now this isn’t a problem for some guys as they can pull off a Brad Pitt-like salt and pepper or George Clooney stainless steel look, but if you’re like me and your beard looks like you’ve been playing paintball with bleach pellets – fear not, help is at hand.
Just For Men have a product designed to solve this very problem called, unsurprisingly enough; Just for Men Moustache & Beard. It comes in a range of colours to eliminate the grey in facial hair and is packed with goodies including biotin, aloe and coconut oil to boost the health and look of your beard and moustache. With the new creamier no-drip gel ammonia-free formula and easy brush-in application you’ll have a natural, thicker and fuller look in a matter of 5 minutes.
For more information, visit au.justformen.com
Movember, improving men’s health starts by improving the health of our facial hair.
Just for Men is available at Chemist Warehouse, and selected supermarkets and pharmacies nationwide.
Christmas isn’t just an All Blacks Test or mate’s barbeque – it’s a special occasion. One that should be celebrated with a glass of quality wine in hand, and Taylor’s 10 Year Old Tawny Port fits the bill to perfection. My Christmases have featured Taylor’s for about fifteen years now – so it’s my favourite holiday season! The tawny colour of Taylor’s 10 Year Old Port simply comes from years and years of maturing in seasoned oak casks, just in time for Christmas. Here’s a couple of port ideas to really get your mellow on for this Christmas…
Christmas Punch with Port
So you’ve been outside all day in the blazing late December summer heat – hopefully, fingers crossed! – but once the sun goes down, it’s cocktail time. Now, port goes really well with cognac and citrus; so that sounds like the ideal combination to make the perfect evening tipple.
- 1 teaspoon superfine sugar
- 2 teaspoons lemon juice
- 2 oz Taylor’s Port
- 1 oz Cognac
- Orange and lemon slices and sprinkled ground clove to garnish.
Multiply for number in group.
Place all the ingredients in a pan and bring to a simmer. Refrigerate before serving or serve warm.
Christmas Pudding with Port
If you were too busy to sort out a Christmas cake during the year, don’t despair, you can make a Port Pudding which is just as good! All you need to do to get that awesome special Christmas taste is to soak your dried fruit overnight in Taylor’s port. Not only will it give the pudding that wonderful depth of flavour, it will ensure that the Christmas pudding itself stays light and moist too.
- 350g sultanas
- 350g raisins or currants
- 150g dried figs, chopped
- 125g candied peel
- 100g dried apricots
- 75g dark glace cherries, halved
- 150ml of Port wine
- 100g ginger in syrup, chopped, plus 2 tbsp of the syrup
- 2 apples or quinces, grated
- 2 oranges, juice and zest
- 6 eggs, beaten
- 250 g shredded suet
- 350g soft muscovado sugar
- 250g fresh breadcrumbs
- 175g self-raising flour
- 1 tsp mixed spice
For this recipe you will need two 1.5 litre (2½ pint) plastic pudding basins with lids.
Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the Port overnight, giving it a good stir now and again.
The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. Butter the two pudding basins and divide the mix between them.
Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.
Put lids on the basins and steam puddings for 3½ hours.
Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
To reheat, steam Christmas pudding for a further 3½ hours, turn out and flame with brandy.
Enjoy with a glass of Taylor’s Late Bottled Vintage Port.
Sort your Christmas port supply out now by visiting Glengarry.
Simon and Garfunkel; Cheech and Chong; Donald Trump and falsehoods; some things just seem to go together naturally. The same is definitely true for port and cheese.
Oh man, what a perfect ending to a meal – especially around Christmas – to bust out a cheeseboard together with a sly bottle of Taylor’s Vintage Port. Nothing says class and sophistication more than this – unless you can get away with breaking out the cigars as well, but I think we all know that’s easier said than done these days.
The best cheeses to go with your Taylor’s have got to be blues; Stilton is nice but a Kapiti Kahurangi or Galaxy is just as good. The soft buttery texture, mellow character and tang of the cheese is the ideal counterpoint to the rich flavours of the Vintage Port.
Taylor’s Vintage Port
As you might expect from the name; Taylor’s Vintage Port is not made every year, only when the sun, rain and atmosphere in Portugal all aligned in perfect harmony during the grape-growing season; for there are a few boxes to be ticked before a Taylor’s port can be called a Vintage.
First of all; Taylor’s put together a tasting panel to sample the wines produced in their Quinta de Vargellas, Quinta de Terra Feita and Quinta do Junco vineyards. The best ones are then put into oak vats for two years to age before being blended together and tasted again. What the tasters are looking for here is an incredible depth of flavour and massive structure, plus a capability of evolving over years into a great port. If they believe this to be the case then the vintage is ‘declared’ and it becomes a Taylor’s Vintage Port. Despite what you might think, this doesn’t happen that often – only about three wines per decade on average are declared. The others may be bottled separately as single estate, or ‘single quinta’, Vintage Ports.
This makes Taylor’s Vintage Port a real collector’s item, especially when they will age for decades in the cellar, slowly developing even greater elegance and sophistication. Until someone busts out the cheeseboard that is…
Find the perfect Taylor’s Port for your favourite cheese at Glengarry.
There’s a simple law of oenophilia: if you like wine, you’ll love port. That’s because port has all the things about wine you appreciate; flavour, body, pleasing colour and a mild alcoholic buzz – but without the risk of ending up with a wine you don’t like. Ports are blended wines, so, if you like one bottle of Taylor’s, the next will be just as complex, smooth and delicious as the last.
Ports are usually aged for at least several years – ten or more if they’re a vintage – and they are fortified. This means that neutral grape spirit has been added at one stage or another during the production process – early if it’s a sweeter port or later if it’s to be dry. This stops the fermentation process in its tracks leaving a greater or lesser amount of grape sugars in the wine.
Proper port – or porto – only comes from Portugal although variations are made all over the world. It got its name from Porto (Oporto), the seaport in Portugal where port was first exported from back in the 17th century. Port wine comes from the mountainous eastern reaches of the Douro Valley in northern Portugal, where wine has been made for at least two thousand years. And, like all wine, port gets its distinctive character from the combination of local climate, soil, grape variety and wine making traditions. The Douro Valley’s terroir is pretty unique, with steep rocky hillsides bordering the Douro River and narrow terraces supported by hundreds of hand-built dry stone walls for all the vines. Seriously cool!
So while a good port is a fantastic wine to just sip away at all day, you don’t just have to drink it on its own. Like most other alcoholic drinks, it can be mixed with other ingredients to make awesome cocktails too. Here’s a few to try out for yourself…
These cocktails use Taylor’s Chip Dry White Port. Taylor’s was the first to develop a dry white aperitif port by blending their Chip Dry White Port in 1934. Chip Dry is produced like any other port wine with brandy being added to halt fermentation and preserve some of the grape’s natural sugar in the finished wine. But with Chip Dry, the brandy is added later, when much of the sugar has been converted into alcohol, producing an unusually dry port. Sourced from selected grapes grown in the eastern area of the Douro Valley, the pale straw-coloured Chip Dry is mainly made from Malvasia Fina grapes.
Port & Tonic
- 1/3 Taylor’s Chip Dry White Dry Port
- 2/3 Tonic Water
- Mint Leaves
Pour the Taylor’s Chip Dry Port into a glass, full of ice. Add the tonic water carefully. Stir slightly.
Garnish with mint leaves and lime zest.
- 5cl Taylor’s Chip Dry
- 3cl Fresh Lemon Juice
- 1,5cl Honey
- 3 Egg White
- 5 Mint leaves
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. Finish with lavendar garnish.
This cocktail uses Taylor’s LBV Port. LBV, or Late Bottled Vintage, was developed as a high quality but more affordable alternative to Vintage port that you can enjoy anytime. The main difference from Vintage is the way each port is matured. Vintage mainly ages in the bottle whilst LBV stays in the oak casks for between four to six years. During this long time of wood ageing, an LBV matures and settles down – so it is ready to drink when bottled, does not need to be decanted and can be dipped into for several weeks after the cork is drawn.
- 9cl Taylor’s LBV
- 1,5cl Mezcal Del Maguey Vida
- 0,5cl Mezcal Del Maguey Chichicapa
- 3cl Fresh Lemon Juice
- 1 Strawberry
- 1cl Agave Syrup
In a shaker tin muddle the strawberry with agave syrup and the lemon juice. Add the two types of mezcal and the Taylor’s LBV. Shake and strain over crushed ice into a doublerocks glass. Garnish with strawberry and orange slice.
Try these cocktails for yourself by visiting Glengarry.