seabreeze beach house

The beach house fits in perfectly with our Home Base Collections philosophy & is available for holiday rental. It is nestled privately right on Haumoana beach, is styled by Leanne Culy & has a distinctly kiwi bach feel with all the right ingredients to make your stay relaxed & fun. It has an outdoor wood fired oven perfect for cooking your own pizzas – whilst enjoying some of the locally made wines! It is within walking distance of Elephant Hill, Clearview Estate & Kim Crawford wineries – and a short drive to the Cape Kidnappers Golf Course. It is only a 15-20 minute drive to Havelock North, Napier & many other famous New Zealand wineries & attractions. Sleeps 6 / Please email us for pricing & availability – info [at] homebasecollections dot co dot nz

Homebase Meatballs

1 fresh red Chilli roughly chopped

1 Lemon zested or rind peeled

Small handfull Rosmary, leaves picked

Olive Oil

1 large Red Onion finely chopped

2 cloves Garlic finely chopped

750g best quality Beef mince preferaby organic (We use Hohepa)

2 handfulls fresh picked Parsley chopped

2 tins chopped Tomatoes

Salt & Pepper

Pecorino or Parmesan grated on the coarse grater

Packet of thick ribbon Pasta

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Preheat oven to 180 degrees (or prepare in advance the wood fired oven). Put Chilli, Lemon zest, Rosemary & a few good generous slugs of Olive Oil in a mortar & pestle & give it a good pounding to infuse all the flavours into the oil. Pour the oil off into a fry pan (leaving the bits behind) & fry half the quantity of the red onion & garlic over a low medium heat until golden (around 10 minutes). Add chopped tomatoes a good grind of black pepper &  two good pinches of salt. Let slowly bubble away over a low heat stirring occasionly whilst you make the meat balls. In a large bowl add other half of onion & garlic with the mince, chopped parsley, a good grind of pepper & 2 pinches of salt & mix well with your hands. Roll into small balls & put into a well oiled oven proof dish.

Put Meatballs into oven & cook until golden brown (about 2o – 30 minutes). Whilst the meatballs are cooking put a large pot of well salted water on & bring to the boil. Cook according to packet instructions or until aldente. Pull meatballs out of oven pour over hot tomato sauce & sprinkle liberally with the Pecorino. Serve immediately & garnish with extra parsley & pecorino.