Turkey Gravy paired with
Te Kairanga Pinot Noir
Turkey Gravy paired with Te Kairanga Pinot Noir. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.
While turkey is resting make gravy by heating tray with vegetables and liquid, add red wine and allow to boil. Add the corn flour diluted with a little water and mix in, adjust seasoning and add more water if required to thin down liquid, season with flaky salt and honey or maple syrup if desired. Pass through fine sieve to remove solids, thin as necessary and serve hot.
Watch the step by step video here