Happy Labor Day to NZ

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.

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.

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.

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).......

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.

Actually, I have an open invitation to the Island, but usually only manage

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"

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

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.

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.

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" in news:iAHfd.119$ snipped-for-privacy@news.xtra.co.nz...

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.

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

Andy

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..........

No! I am a New Zealander, right!

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