Oxford Landing Estates

  • Serves 2
  • 10 minutes. (7 minutes active).



Place a medium size non-stick fry pan over a high heat, half fill with hot water, add the vinegar and place over a medium high heat, bring to a rapid simmer. Crack the eggs into the water and poach for 4 minutes. Then remove with a slotted spoon and place onto some kitchen towel to drain.

At the same time place another medium size fry pan over a high heat, half fill with water and bring to the boil. Season with a pinch of sea salt. Place the asparagus into the boiling water and cook for 2 to 3 minutes, remove and place onto the serving plates.

To serve, place the eggs onto the asparagus, sprinkle over walnuts and Parmesan, drizzle with olive oil. Season to taste with sea salt.

And to drink?

2020 Pinot Grigio

Pale straw in colour. A heady mixture of feijoa, apple skin and poached pear with hints of cinnamon and tea rose. Medium bodied with avours of poached pear and cinnamon. Soft and supple in a drinkable way, yet with enough weight and texture to match an array of dishes such as cured ocean trout with horseradish and avocado or warm salad of exotic mushroom, fennel and fried taro.

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

Where are you?