Hail St Hellier,

I may be late, by the time you find this, but Happy Labor Day from the US.

Hunt

"Hunt" > wrote in message

> Hail St Hellier,
>
> I may be late, by the time you find this,
> but Happy Labor Day from the US.


Whoa, I had no idea that you guys knew what was happening out of state, let
alone across the Pacific - I stand tearfully humble at your sentiments.

A couple of points - firstly, remember that we NZers are lumbered with
that frightfully English spelling affliction where we put 'u' in our 'o'
words; thus favour; colour; labour etc.

This is certainly one area where I cannot wait for US English to conquer the
world - and Mr. Gates is doing his very best by including US spell-check in
all MS software.

Gates for President!!! ;-))

Yes, your good wishes are belated - please remember that this is a very
forward little nation - generally we are 16-20 hours ahead of most of the US
(Hawaii excepted).

However, this means that we know the results of the World Series 1/2 day
ahead of you.

To get this back on topic, my wife and I spent out three day long weekend on
a small off-shore island (virtual paradise - no roads) where we caught and
dined on fresh fish (much of it landed by myself, I may add!); fresh
scallops (beautifully fat - it is the prime season right now) accompanied by
fresh salad vegetables - harvested about 15mins before preparation from my
friends organic garden.

Can you imagine tomatoes which actually taste like tomatoes!!!

Obviously, Sauvignon Blanc was the order of the weekend; but I should add
that the 1990 JJ Prum WS Auslese was superb with fresh fruit salad whilst we
looked out over the harbour (oops, another 'u' word!) sitting shirtless in
the spring sunshine.

God, isn't life tough!!!

Again, thanks for the sentiments.

--

st.helier

p.s. Should Ian & Jacquie Hoare should read this, Brian & Chic from Kawau
Island pass on their regards.

In article <1098844977.737123@ftpsrv1>, says...
>
>"Hunt" > wrote in message
>
>> Hail St Hellier,
>>
>> I may be late, by the time you find this,
>> but Happy Labor Day from the US.
>
>
>Whoa, I had no idea that you guys knew what was happening out of state, let
>alone across the Pacific - I stand tearfully humble at your sentiments.
>
>A couple of points - firstly, remember that we NZers are lumbered with
>that frightfully English spelling affliction where we put 'u' in our 'o'
>words; thus favour; colour; labour etc.
>
>This is certainly one area where I cannot wait for US English to conquer the
>world - and Mr. Gates is doing his very best by including US spell-check in
>all MS software.
>
>Gates for President!!! ;-))
>
>Yes, your good wishes are belated - please remember that this is a very
>forward little nation - generally we are 16-20 hours ahead of most of the US
>(Hawaii excepted).
>
>However, this means that we know the results of the World Series 1/2 day
>ahead of you.
>
>To get this back on topic, my wife and I spent out three day long weekend on
>a small off-shore island (virtual paradise - no roads) where we caught and
>dined on fresh fish (much of it landed by myself, I may add!); fresh
>scallops (beautifully fat - it is the prime season right now) accompanied by
>fresh salad vegetables - harvested about 15mins before preparation from my
>friends organic garden.
>
>Can you imagine tomatoes which actually taste like tomatoes!!!

Considering that the tomatoes in the US are now being rationed, because of bad
weather, just having them sounds great. OTOH, much of what passes for tomatoes
here would not be recognized, by anything but the shape and colo[u]r. Maybe
it's not so bad, after all.
>
>Obviously, Sauvignon Blanc was the order of the weekend; but I should add
>that the 1990 JJ Prum WS Auslese was superb with fresh fruit salad whilst we
>looked out over the harbour (oops, another 'u' word!) sitting shirtless in
>the spring sunshine.

I can imagine some nice SB's from Marlborough, or nearby, that would go well
with that meal. Were the scollops pan fried, or did you do a sauce? Maybe it's
the sauces, but I usually reach for a Chard with them (unless just oil, and
lemon). That's one of the only dishes (lobster done correctly may be the
other) that Chard compliments well. Anyway, I'm (we're) jealous here in the
states, but wish you well.
>
>God, isn't life tough!!!
>
>Again, thanks for the sentiments.
>
>--
>
>st.helier
>
>p.s. Should Ian & Jacquie Hoare should read this, Brian & Chic from Kawau
>Island pass on their regards.

That sounds like a perfect NZ Labo[u]r Day. Sorry for the extra "l" in your
nym, but I was battling darkness and two rambunctious Bulldogs, so I must have
stuttered! Sorry for my tardiness, but I was in between wi-fi hookups in
airports, so I missed the deadline!!!!!! I'll make amends with a glass of Zin
in your hono[u]r.

Hunt

"Hunt" wrote (jealously).......

> I can imagine some nice SB's from Marlborough, or nearby, that would go
> well with that meal. Were the scollops pan fried, or did you do a sauce?

Actually, I dived (snorkelled - sans wetsuit I might add, a bit bloody cold
too!) and picked them myself, in a little over 10' of water (although I did
not get my limit, they all were 5-6" shellfish)

Our fishing regulations specify that the shells must be a minimum of 100mm
(4") across, so they are always big and fat during the harvesting season
(also regulated).

Left in a bucket of sea water for a couple of hours (to expel any sand or
grit) then opened, cleaned, leaving the muscle and attached (bright orange)
row, then, immediately, lightly pan fried in butter, with a smidgeon of
white pepper and a squeeze of fresh lemon juice (also straight out of the
orchard!)

With the scallops, I served a 2004 Wither Hills Sauvignon Blanc
(Marlborough) (correct me if I am wrong, but although this winery is not the
smallest one around, their wines seem to be hard to find in the US)

At this time of the spring, Sea Trout (Kahawai in the local vernacular) are
feeding close in-shore. These are feisty little buggers
growing up to 80cm (what's that, about 2'8") - they chase a moving lure,
towed behind our dingy and outboard.

I pulled in 12 in 15/20 minutes - all between 2' - 2"6" these are real
fighters when on the line - great fun.

Filleted and (beer) battered and pan fried - not exactly a mild subtle
flavoured fish - but just great with salad and copious quantities of
Palliser Estate Sauvignon.

Usually, I am a very light sleeper, happy to get 4/5 hours sleep a night -
but in that environment, I crash for a full 7 hours.


> That sounds like a perfect NZ Labo[u]r Day.

Actually, I have an open invitation to the Island, but usually only manage
2/3 times a year - more's the pity.


> Sorry for the extra "l" in your nym,

Actually, not a pseudonym - full name - Alexander Andrew St.Helier-Bourke
(family origins Scotland; Jersey Island, Ireland - now 100% NZer)

It was Ian Hoare who christened me Lord St.Helier - now half my friends call
me "Your Lordship"

> I'll make amends with a glass of Zin in your hono[u]r. ;-)))))

Actually, I have a couple bottle of Ridge Lytton Springs tucked away
downstairs awaiting a suitable occasion - I keep them well out of sight, as
I have a policy - never keep wines which might live longer than I !!!!!

atb

--

st.helier

>Actually, I dived (snorkelled - sans wetsuit I might add, a bit bloody cold
>too!) and picked them myself, in a little over 10' of water (although I did
>not get my limit, they all were 5-6" shellfish)

Interesting.
I am a diver as well, but our scallops in BC tend to be smaller than yours -
I've heard that cold water tends to make everything shrink....;-)

I used to go Abalone diving before they closed the fishery - wonderful (and now
very expensive) beasts. Do you have any abalone species endemic to NZ? I seem
to recall that Haliotis is mostly Northern hemisphere.

"Bill Spohn" wrote in message ..........

> >Actually, I dived (snorkelled - sans wetsuit I might add, a bit bloody
> >cold too!) and picked them myself, in a little over 10' of water
> >(although I did not get my limit, they all were 5-6" shellfish)
>
> Interesting.
> I am a diver as well, but our scallops in BC tend to be smaller than
> yours -
> I've heard that cold water tends to make everything shrink....;-)

There is no way I would be getting into the water around Vancouver without a
wetsuit - however, I can attest to the fact that "shrinkage" is also a
factor downunder ;-) - best remedied with a couple of Drambuies.

Scallops in the colder waters of the South Island are much smaller than here
in the sub-tropical north.


>
> I used to go Abalone diving before they closed the fishery - wonderful
> (and now very expensive) beasts. Do you have any abalone species
> endemic to NZ? I seem > to recall that Haliotis is mostly
> Northern hemisphere.


Yes, Haliotis Iris (Blackfoot Paua - [pron. Par-wah]) is the local species
of abalone, while Haliotis australis is less common in NZ, but more common
in Australia

The former will grow to 150-160mm, and differs from most other species in
two ways.

The shells (under the calcareous exterior) are vivid "mother-of-pearl" x
Opal colours (used for jewellery) and the meat is covered with a fine layer
of a black protein, which is scrubbed off to reveal the while flesh.

As they are found on rocks, in 1-10 metres of water (usually on a breaking
shore!) they are relatively easy to harvest.

Again, strict daily limits (size and number) are enforced, while SCUBA gear
is banned (snorkelling only!)

Great fun in high summer, with a 1 metre swell running.

You will have to time your visit, won't you - rhodo time in November means
that scallops and abalone are in colder water (OK - you may be accustomed to
having your nether regions shrunk on a regular basis - I am not!!!)

--

st.helier

"st.helier" in ...
> > [Quoting:] Sorry for the extra "l" in your nym,
>
> Actually, not a pseudonym - full name - Alexander Andrew
> St.Helier-Bourke (family origins Scotland; Jersey Island, Ireland
> - now 100% NZer)
>
> It was Ian Hoare who christened me Lord St.Helier - now
> half my friends call me "Your Lordship"
>

A gentleman of the NZ wine trade visited here and joined, last week, in a
regular blind tasting I attend. (Seemed to know his Pinots too.) Hearing
of his origin, and, well, knowing few other names connected with the NZ wine
trade, I mentioned your nickname. The visitor said he didn't believe that
he knew you but that it sounded like a name Peter Maude might use, at St.
Helier's Bay, Auckland. FYI! (The remark also increased my rapidly growing
store of NZ wine-trade names by a full 50%.)

-- M.

"st.helier" > wrote in message >...
> "Hunt" wrote (jealously).......
>
>
> It was Ian Hoare who christened me Lord St.Helier - now half my friends call
> me "Your Lordship"
>

I'm a little confused. Does this mean that the nickname has caught on
or that Ian is half your friends? :-)



Andy

>You will have to time your visit, won't you - rhodo time in November means
>that scallops and abalone are in colder water

I used to dive as a summer business - taught Scuba as a NAUI instructor, and
that tends to take the fun out of it as a sports diver - one of my old tanks is
now used to fill the tires on the old race cars - and much to the surprise of
the guys at the local dive shop, keeps on passing its hydro test - it was made
in the late 60s.

I have fond memories of skin and Scuba diving in Hawaii and heading to the
local wine shop for something to go with the catch of the day. The strorage of
the wine was pretty suspect, but I recall drinking some very nice bottles (the
trick was figuring out which ones had been there the least time - refrigerated
storage wasn't an issue 30 years ago)

Used to do a lot of photography - still own a Calypso camera, the first UW 35
mm, later produced under license by Nikon as the Nikonos.

Sometimes think of what I could have been drinking had I been as much into wine
then as I was later - my older friends delight in showing me price tags of $10
on old Lafites in vintages that I could theoretically have bought, had the wine
bug bit me by then.

Ah well - still have the camera, a couple of cars, and the girlfriend (now
SWMBO) from those days.

And the odd bottle - had a 1974 Taylors LBV (with Mr Hoare) that I had
temporarily lost in the cellar, and was bought back in my early wine days -
probably 25 years ago.

Also found a bottle of Mortlach single malt in the cellar, (the one that first
caught my interest and lead to further single malts), clean, and unpeated, with
a price tag of $6.80 on it. Those were the days!

"JEP" wrote..........

> > It was Ian Hoare who christened me Lord St.Helier
> > - now half my friends call me "Your Lordship"
> >
>
> I'm a little confused. Does this mean that the nickname has caught on
> or that Ian is half your friends? :-)


No! I am a New Zealander, right!

So, half my frinds are sheep - and very nice looking ones at that.

--

st.h