Home' QT Magazine : Summer 2014 Contents 35
Quintin Quider is obsessed by fishing, food,
entertaining and Pinot Noir and his passion has led to
the creation of Wild Earth wines teamed with a unique
wild food experience.
Raised in the United States Quintin was so fanatical
about fish from early childhood it was inevitable his
life would follow a related path and over his teenage
years he spent much of his time fishing, water skiing,
surfing and enjoying the outdoors. But Quintin's
real strength was in diving which led him to dive
commercially for sea urchin on the Californian coast.
It was while he was there that he sampled his first ever
red wine -- a 1982 Chateau Mouton from Bordeaux.
"It was like a religious experience. I started going to
wine tastings and loved the Californian cabernets
and other reds but at this stage still hadn't been
introduced to Pinots." In the late 1980s Quintin came
to New Zealand with a couple of friends to work as a
paua diver in Stewart Island.
"In 1989 we built a boat in Blenheim and sailed it
down to Stewart Island and by 1993 I had committed
to becoming a permanent resident in New Zealand.
What attracted me was the friendliness of the Kiwis
and their love for the outdoors. I felt as if I had found
my niche and I was born to live in the New Zealand
While working on Stewart Island Quintin's other
passion --red wine and particularly Pinot -- was
fermenting and he jumped at the opportunity in 1998
to purchase a 26ha bare block of land in Bannockburn's
"Initially we planned to be grapegrowers for other
wineries but after purchasing another 14ha block near
Lowburn we decided to take the plunge and produce
our own wine. Wild Earth was conceived in the 2004
vintage reflecting Central Otago's landscape and
lifestyle and now, besides Pinot Noir, we also produce
Pinot Gris, Rosé and Riesling wines."
Wild Earth has made its presence felt attracting
several significant awards not least the trophy for
Best Red Wine and Champion Pinot Noir in 2008 at
the International Wine Challenge in London. Other
awards have followed including the prominent
Cuisine Magazine award for top Pinot Noir in 2009 for
the company's 2007 vintage.
Steamer Wharf, Beach Street. Phone: +64 3 441 1495. Open from 11am to 2am daily.
Casino closed on Christmas Day, Good Friday, and until 1pm on ANZAC day.
You must be 20 years or older to enter the Casino. Currency exchange available.
Open For Evenings
Friday & Saturday
Have a glass of Pinot with our new
tapas style wild food menu
All meals cooked in our Wine Barrel cookers &
matched to our award winning wines
Outcatering menu available for
functions and events
Experience Wild Sophistication
Bookings welcome 445 4841
Open 10am-5pm Sun-Thu & 10am-late Fri-Sat
At the Goldfields Mining Centre, Kawarau Gorge
BY JENNY MCLEOD
Creating a unique wine and food experience with a
"wild" twist has led to the opening of the Wild Earth
Outdoor Kitchen and Cellar Door at the Goldmining
Centre in the Kawarau Gorge.
"For many years we have entertained friends serving
wild game along with our wines at our Bannockburn
vineyard in Felton Road. There's nothing quite
like cooking a meal over an open fire and casting
a line for a trout from the bottom of the vineyard.
The restaurant is an extension of this," says owner
Quintin Quider. Quintin's wild food experiences
have also been sampled over the years by the wine
trade earning him "the wild man" nickname.
"Rather than just hold wine tastings I have provided
barbecues with a wild theme as far afield as
Singapore to introduce people to Wild Earth wines
using our trademark Pinot Noir wine barrel cookers.
It's all about pleasing our customers and they seem
to like our way of cooking."
The innovative barrel cookers were developed as an
alternative to open fires and the latest prototype will
shortly be on the market for purchase.
"The cookers help create the wild food experience
we want to achieve. We design our dishes around
the wines focusing on seafood particularly salmon
and paua, rabbit, venison, duck and lamb. The Oak
Stave is the signature dish, a tasting of five dishes
matched to five wines, or diners can order from the
tapas style tasting menu and share plates. "
UNIQUE WILD FOOD AND WINE EXPERIENCE BY JENNY MCLEOD
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