tag:blogger.com,1999:blog-16683209884887811092024-03-05T19:36:01.734+11:00Musings Of TasteMusings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-1668320988488781109.post-37293589276644729342014-02-24T17:44:00.003+11:002014-02-24T17:44:38.873+11:00Recooked RicottaBad puns for titles aside, this really is a cooked ricotta dish with the cheese being the major component of the dish. In Italian ricotta literally means recooked and the cheese is made using the remaining waste liquid from the hard cheese making process. Heated and "recooked" with some acidification, the resulting soft curds are strained off and drained, there you have it, ricotta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVo2we5x8iLU6ZjvvCVleKORk7C9wjnrPaUsPIpoWf7f0Z8ab_8OMCuYYBDjEGXLZMIK2HRoWgJdQsVIv3fSQsoKTs8T67CaZqLy62VF5KP0TljB7P4JTvCVv9uVsCQ1lwwB4iLbv4XwA/s1600/IMG_6949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVo2we5x8iLU6ZjvvCVleKORk7C9wjnrPaUsPIpoWf7f0Z8ab_8OMCuYYBDjEGXLZMIK2HRoWgJdQsVIv3fSQsoKTs8T67CaZqLy62VF5KP0TljB7P4JTvCVv9uVsCQ1lwwB4iLbv4XwA/s1600/IMG_6949.JPG" height="320" width="240" /></a></div>
If you want to make your own fresh cheese it's a very simple process at home and all you need is milk, acid (usually lemon juice or vinegar) and a little salt if required. Cheating may not be the right word to describe the process, but unless you're producing hard cheese I don't think it's slack to not use the traditional method! Heat the milk to 91 deg then take off the heat, add 1/3 cup of the vinegar or lemon juice and swirl to combine. The milk will start to curdle immediately but leave it to sit for 10 minutes or so, allowing large curds to form. Strain these off in cheese cloth and allow to drain, from here you can keep the cheese in the fridge or use immediately, the thing you will notice straight away is just how fresh and creamy the cheese is. As a guide for volume, 3 litres of milk will give you about 500g of cheese. <br />
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The thing I like about this recipe is that it can be adapted to be both a sweet or savoury dish depending on what you add to the basic mix. This is obviously a sweet version, but remove the sugar and vanilla, add a few herbs and seasoning... Beautiful on toast or crackers!<br />
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<span class="element">480g (2 cups) fresh ricotta</span>
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<span class="element">110g (1/2 cup) caster sugar</span>
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<span class="element">60ml (1/4 cup) thickened cream</span>
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<span class="element">2 eggs</span>
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<span class="element">2 teaspoons vanilla extract</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkAQ0V0_TdpFfhLb1ALqc4l60Ud2DVKSAfgPg0sLXP3oW9GYrKVy62EuK0FMnekZ76g5WUhNsKMA8OC1qEVis_YmV63gENSp8gynak7JC7gmdN1ceP9bau_ifLSWsGzVXWJlaImdWpZY/s1600/IMG_6953.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkAQ0V0_TdpFfhLb1ALqc4l60Ud2DVKSAfgPg0sLXP3oW9GYrKVy62EuK0FMnekZ76g5WUhNsKMA8OC1qEVis_YmV63gENSp8gynak7JC7gmdN1ceP9bau_ifLSWsGzVXWJlaImdWpZY/s1600/IMG_6953.JPG" height="320" width="240" /></a>I also added cinnamon and nutmeg to the mix and topped with some zest of lemon and nutmeg. No technique required with this one, just whisk or food process all the ingredients together until smooth then pour into a lined cake or tart tin. Bake for about an hour at 170 deg until the top has set and is a deep golden brown. This would be best served sliced and topped with seasonal fruit and honey.<br />
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It's got a lovely texture and flavours but really is the simplest of things to make, so it's the sort of dish that's useful at short notice or don't want to stress too much about a dessert. It could also be used over a pastry base to make a tart, again topped with fruits.<br />
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Perhaps an Orange marmalade syrup over the top would also be nice... <br />
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Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-47503055185269855702013-12-21T10:11:00.000+11:002013-12-21T10:12:07.864+11:00Extreme Refreshment<div style="margin-bottom: 0cm;">
<b>Miramar Semillon 2012</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pgyDbL0r0YnBkq7-TnlQdMbKTdS6pHrCA2scY-gbRB1vEWxaGm64vheAgVDJ6bMXyxJwm3tj8j4EfM4e7kTww3_9SCTQkBQlAfoRmT1HR0OeQGmwa_l4mQdvvWDbWkMYGJDfPgajP2A/s1600/semillon-2012-big__30629_std.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pgyDbL0r0YnBkq7-TnlQdMbKTdS6pHrCA2scY-gbRB1vEWxaGm64vheAgVDJ6bMXyxJwm3tj8j4EfM4e7kTww3_9SCTQkBQlAfoRmT1HR0OeQGmwa_l4mQdvvWDbWkMYGJDfPgajP2A/s320/semillon-2012-big__30629_std.png" width="66" /></a>Sniffling and
coughing away as I write this note, at least it will remind me of the
aroma and taste of wine. No one likes a cold, but in the summer heat
and being unable to taste properly I really hate it. The upshot is
the chance to write up some jottings, of which this is one.</div>
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This is a wine for
the hot weather, lovely and bright with great refreshment. This is
also reflected in the pale brilliant colour. Nose of lemon, herbs
and some tropical guava hints, even a grassy touch. This follows
through on the palate with superb balance. There's more lemon zest
on the front with grassy green, followed by the waft of tropical
fruit and lemon grass. It's all nice and restrained and with
underlying acid and minerality, has nice length and balance. There
is even at this early stage a whiff of honey/lemon lolly peeking out,
so you can expect this to age with elegance and interest.
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It seems the
winemaker is deft as ever, really approachable and easy to enjoy with
hidden depths. 11.5% alcohol is also a big plus in the warm weather.
91 </div>
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<a href="https://secure.miramarwines.com.au/" target="_blank">Miramar Wines </a></div>
Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-49269735714829466392013-12-09T20:30:00.001+11:002014-01-26T17:22:32.396+11:00Sweet In The Evening<span style="font-size: small;"><b>Strawberry Lemon Brulee Tart</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;">I thought it looked rather alright, despite the rustic photo!</td><td class="tr-caption" style="text-align: center;"></td></tr>
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I cannot lay claim to being an experienced or even competent pastry cook, so this recipe was somewhat of a leap for me. It is rather easy to follow a recipe or create a dish where technique and process are familiar despite difference of ingredients or style, but then of course we would never get better or try new things in the kitchen. This would be rather sad and the pleasure of new food, success and achievement would be missed.<br />
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It was decided I would attempt a sweet pastry dessert, recipes were perused examined and discarded; it's hard to decide what to make you know and always advisable to get a sense of the prevailing taste of your audience. Chocolate, baked ricotta and fruit tart were considered, but in the end you just can't go past a Creme anglaise right!? The recipe used appealed because I'm not the sweetest of palates and I like the lemon playing off the richness of the custard. The strawberries were my own addition to the recipe I used, courtesy of <a href="http://www.sbs.com.au/food/recipes/lemon-brulee-tart" target="_blank">sbs and Matthew Evans.</a><br />
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The recipe is available from the link, so I will detail my slight alterations and observations, rather than the whole. The first of these being that I should have started earlier as I had the most interrupted afternoon! Aside from this:<br />
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I topped with strawberries. A 100g almond meal substitution was made in place of flour to the base, I always love the texture and flavour this gives. A little vanilla, nutmeg and cinnamon were added to the custard, as it's such a lovely accent with the strawberries. The berries were also added after removal from the oven then grilled with icing sugar, I simply must buy that blow torch! <br />
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For a first go I'm pretty pleased and I hope those who tried it were too. I must also say thank you to my friend Catherine, for her sweet inspiration.<br />
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<tr><td class="tr-caption" style="text-align: center;">Close up on the plate...</td></tr>
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Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com2tag:blogger.com,1999:blog-1668320988488781109.post-81477407311031046672013-01-27T12:42:00.000+11:002013-01-27T12:55:17.866+11:00Pukka Tukka In Rather More Than 15 Minutes...<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>New Orleans Chicken, Corn Salad with Sweet Mash and Beans</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMSCcDXIqBN4TWqvitAUA70wSlyqAX4u3gSO9VqoodZ6VdbqsQCOWzn8KIXIhEvRqh-cK_4_S7BXvjNJ6KH7H29BfrcOjBrzYujA74U1Vo_fsoxkA-wCBeeoYZ4wb1jrps77CLG2Bi0s/s1600/IMG_3732.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMSCcDXIqBN4TWqvitAUA70wSlyqAX4u3gSO9VqoodZ6VdbqsQCOWzn8KIXIhEvRqh-cK_4_S7BXvjNJ6KH7H29BfrcOjBrzYujA74U1Vo_fsoxkA-wCBeeoYZ4wb1jrps77CLG2Bi0s/s200/IMG_3732.JPG" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks Jamie</td></tr>
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Over the holiday season a lot of eating and drinking has been taking place, however it hasn't been until January that I have really gotten back in the kitchen seriously. Apart from the usual baking, the time previously has been dedicated to organising the space after moving house, a task which is always good when the space is better, but also a pain in the neck with the difficulties of missing utensils and unfamiliarity with stoves, storage and layout.</div>
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In celebration of the new domestic arrangements and co-inhabitants I tried one of Jamie Oliver's 15 Minute Meals. Hmmm. Both the 15 and 30 minute tomes grace our shelves but I hadn't used them previously; jokingly as I was cooking away I stated an extra 0 would be a good addition to the title, exaggeration, slightly, but you would need an assistant and slave to get all the prep and cooking done in 15 minutes. Cooking times would also have been an issue. The disclaimer may be that I used the framework of the dish rather than following it to the letter and really made the marinade my own, also using beans and not Okra as they were available. We also barbecued the meat on coals and so on... In short it was quite different but similar in spirit, with the bbq imparting a wonderful smokiness to the dish. Thankyou for the recipe and inspiration Mr Oliver.</div>
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I felt it took more like at least 90 minutes to get the meal done allowing for prep, cooking and serving, but let us delay no more, to the dish!</div>
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<strong>Chicken</strong></div>
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Chicken breast (halved or cut into thirds, depending on size. It's also good to ensure they aren't too thick, as the marinade works better and they cook evenly and quickly.)</div>
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<strong>Marinade</strong></div>
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Olive Oil</div>
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White Wine</div>
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Garlic</div>
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Lime zest and juice</div>
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Fresh Red Chillies</div>
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Dried Chilli</div>
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Paprika</div>
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Cumin</div>
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<tr><td class="tr-caption" style="text-align: center;">Soaking it up</td></tr>
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Bitters<br />
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Fish Sauce</div>
Brown Sugar<br />
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Polenta, mix this in just prior to cooking</div>
Salt<br />
White Pepper<br />
Black Pepper<br />
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<strong> Mash & Beans</strong><br />
<strong> </strong>Sweet Potato<br />
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<strong> </strong>Green Beans</div>
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Feta Cheese</div>
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<tr><td class="tr-caption" style="text-align: center;">Voila!</td></tr>
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<strong>Corn Salad</strong></div>
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Fresh corn</div>
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Spanish Onion</div>
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Cherry Tomatoes</div>
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Parsley (Coriander originally)</div>
Slivered Almonds<br />
Lime Juice</div>
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The corn is dry fried on a hot griddle, a little char is good. This can be done while you boil the sweet potato which has been chopped into smallish chunks. While that's happening you can combine all the marinade ingredients finely sliced or blend it all in the food processor. Reserve a little for the mash and pour the rest over the chicken and leave to marinate.</div>
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Once the potato is done, remove the pieces and throw the bean in the water for a minute or two to cook. Mash the potato and combine with the reserved marinade, season. Set aside, then drain and cool the beans in water, again set aside with the mash somewhere warm until ready to serve.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrpdR8XE2q2KZTaVEzG_aCRWD-gQwMfGwjJCH9lNXP2XrnLHr1FN2X-wMN_4xxfS-QisFm8GxujNFc98rPe4KpC9Du7kSzdCGU2RknuQr_uzttbu_01oGCVNO0JqsWltu4EY7kSRo6fA/s1600/IMG_3731.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrpdR8XE2q2KZTaVEzG_aCRWD-gQwMfGwjJCH9lNXP2XrnLHr1FN2X-wMN_4xxfS-QisFm8GxujNFc98rPe4KpC9Du7kSzdCGU2RknuQr_uzttbu_01oGCVNO0JqsWltu4EY7kSRo6fA/s200/IMG_3731.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanyou Mr Sommelier</td></tr>
</tbody></table>
Cook the chicken in a pan or on a grill till cooked and coloured nicely.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Whilst that's happening and when the corn is done, run a knife down the cob to remove the kernels, combine with the halved tomatoes, parsley and finely diced onion.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
To serve I went with a single platter. The salad is dressed with the lime juice, almonds and maybe a little oil whilst the chicken sits on a bed of mash, topped with the beans and fetta. Season all to taste.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Thus I present a tasty, simple dinner, not revelatory but pretty tasty and a crowd pleaser, which I think is Jamie Oliver really and I mean that as a big compliment. Pukka Tukka! </div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJb_Adrkr6IFgYJ6EDDqLSYLd-3PUxpHxmaDBAj3Z_xDfaijKmYHpfPVi-Xobi7hGMCU33qlsKi9XdS0eccKbhgSjrbbsWH-A8zRRwJG6NBiX6S68QjANWnUfixVLtQwmx5wwigTaNRc/s1600/IMG_3726.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJb_Adrkr6IFgYJ6EDDqLSYLd-3PUxpHxmaDBAj3Z_xDfaijKmYHpfPVi-Xobi7hGMCU33qlsKi9XdS0eccKbhgSjrbbsWH-A8zRRwJG6NBiX6S68QjANWnUfixVLtQwmx5wwigTaNRc/s200/IMG_3726.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tasty wine match</td></tr>
</tbody></table>
Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-82756356536620842732012-10-13T10:47:00.002+11:002012-10-13T10:57:14.158+11:00The ReturnThis entry is so titled as I have been neglecting my poor blog, it has been over two months since the previous post. I am just too naughty and slack, although there has been a lot going on, so it's not all my fault! To get moving again I have a really simple recipe that turned out to be a little more special.<br />
<br />
<br />
<br />
Rare Prosciutto Veal<br />
<br />
<div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PAw8wXV2hNLGLEQKBg9N_2Sve2JoQivHriFWAn7lVK8kppBkCrdO_4f7EiVk0mxBCKj8lp5AmgBdDU0AENFUMn8gz7d0CfkfxHK_JvM8kd6ysI4kPXKnDu-s_fvEyz6E5xUNNOl1Nmo/s1600/IMG_2254.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PAw8wXV2hNLGLEQKBg9N_2Sve2JoQivHriFWAn7lVK8kppBkCrdO_4f7EiVk0mxBCKj8lp5AmgBdDU0AENFUMn8gz7d0CfkfxHK_JvM8kd6ysI4kPXKnDu-s_fvEyz6E5xUNNOl1Nmo/s320/IMG_2254.JPG" width="320" /></a><br />
Veal, thin pieces</div>
Prosciutto<br />
Flour, to dust<br />
<br />
<div style="margin-bottom: 0cm;">
Olive Oil</div>
Garlic, 2 large cloves<br />
Onion, ½<br />
Salt<br />
Black pepper<br />
White Pepper<br />
Brown Sugar<br />
dash of Cinzano Rosso<br />
Red wine<br />
Sprig of thyme<br />
Parsley<br />
<div style="margin-bottom: 0cm;">
<br /></div>
A nice easy but quite delicate dish, it
could be served for an everyday meal or when you have guests. The
beauty of it being the sauce can be prepared and the meat only takes
minutes to cook, hence it's usefulness when guests are around.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RwCQ0X-Hbx_eBPcOEAYaEg9tNd_S9R1UNnhvjHxmFVity1YWcoCDfw5E0bfmAVZYE9EqkfmCZq3Yr9NkaGzs8eRbHGXkdcA98FAt5H9vhNCHS3txOSl2pS8AAcGRqN5LyZRE7oEOc3g/s1600/IMG_2258.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RwCQ0X-Hbx_eBPcOEAYaEg9tNd_S9R1UNnhvjHxmFVity1YWcoCDfw5E0bfmAVZYE9EqkfmCZq3Yr9NkaGzs8eRbHGXkdcA98FAt5H9vhNCHS3txOSl2pS8AAcGRqN5LyZRE7oEOc3g/s320/IMG_2258.JPG" width="320" /></a>Saute the onion and garlic in a little
oil and then season with salt and peppers, deglaze with the vermouth
and then add a little more oil and the red wine. I add a little
sugar to balance the flavour out, a squeeze of lemon or a little
balsamic is also useful here too. I throw in the thyme and then
reduce the sauce so it's slightly sticky.<br />
<br />
Put this pan aside and throw the
prosciutto slices in to warm. At this point delicately flour the
veal, (which should be thin) and pan fry for about 1 minute or less either side
in a very hot pan. The meat needs minimal cooking as it is thin and
delicate and will continue to cook even off the heat.<br />
<br />
From here arrange the veal to serve and
top with the sauce and prosciutto. Garnish with parsley. What can I say, I think it's old school but great! <br />
<br />
You can serve this with a salad, some potatoes, or just use your imagination. Oh and you have to provide your own view, but it is a nice springtime al fresco dish...
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeU9rMLG0Ic2mzYRpBOC5PisXYVlTBI03YE3go8Q-a9RgYoT9TpIsgpkUNwcX-ykb6CwMzODF4fmaKR8_MPxIRO7MQeshDYM3w4kFqhE5TIhtHriFNhlEqQ-_xhy1nyWSLXjCV1usbkc/s1600/IMG_2319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeU9rMLG0Ic2mzYRpBOC5PisXYVlTBI03YE3go8Q-a9RgYoT9TpIsgpkUNwcX-ykb6CwMzODF4fmaKR8_MPxIRO7MQeshDYM3w4kFqhE5TIhtHriFNhlEqQ-_xhy1nyWSLXjCV1usbkc/s320/IMG_2319.JPG" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-8978881883039384242012-07-18T12:38:00.002+10:002012-07-18T13:01:09.988+10:00A Jaunt To The Southern HighlandsSo I had a brief little sojourn to the
Southern Highlands early last week. Some wine tasting, touring
and eating was done, all in all a pleasant way to pass the time. The
start wasn't all that auspicious however as after the 1.5hr burn down
the freeway from Sydney, we arrived at our first port of call only to
find it not open! I was keen to visit <a href="http://stmaurwines.com.au/" target="_blank">St Maur Wines</a> as I had had a
few good samples previously. It seems the website and printed
material are at odds and they are in fact closed on Monday. Don't
make our mistake, go on the weekend (the website is currently not
correct)! Next trip I guess I'll just have to drop in, the wines are
good though so give them a go.
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtqEoMPkkV7gvLAO0RXo2PvDiiXmxLYKMgEGY30TBMIuroSpQ1nifFbAJBrj0PueOjdkNLPE1ueOIkwUKKvfPHlZg6wJ7OCk-TsCZm0EU-_pzwUA33-qDkcFsLdNeidTrcrwDDyCytCI/s1600/IMG_1841.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtqEoMPkkV7gvLAO0RXo2PvDiiXmxLYKMgEGY30TBMIuroSpQ1nifFbAJBrj0PueOjdkNLPE1ueOIkwUKKvfPHlZg6wJ7OCk-TsCZm0EU-_pzwUA33-qDkcFsLdNeidTrcrwDDyCytCI/s320/IMG_1841.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris, with one of the staff out front.</td></tr>
</tbody></table>
<br />
<div style="margin-bottom: 0cm;">
Disappointment still smarting, some
debate ensued about where to go next. We also drove past a few
places; I blame the driver in these situations, however salvation
appeared on the horizon or at least the signposting, in the form of
<a href="http://www.centennial.net.au/" target="_blank">Centennial Vineyards</a>. This is a rather grandly styled establishment
along french proven<span style="font-family: Times New Roman, serif;">ç</span>al
meets grand ch<span style="font-family: Times New Roman, serif;">â</span>teau
lines. You can dine here as well so this was a definite plus as our
late start meant lunch beckoned. Rather an excuse to drink more
wine I thought but that's a good thing!</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5etLqTeaaNXPawnnGjcpNmX4sKYdqrk51TQWXu6l4fTWOCYpcgE-Kppq37cHvBb298UA96ZSEytLa_kQw4yYMmcU9o3ymnWKdmzMK7YXtTJseGa6HQyasZ9FhslQNMsqEJXBJQ6ib5K0/s1600/IMG_1839.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5etLqTeaaNXPawnnGjcpNmX4sKYdqrk51TQWXu6l4fTWOCYpcgE-Kppq37cHvBb298UA96ZSEytLa_kQw4yYMmcU9o3ymnWKdmzMK7YXtTJseGa6HQyasZ9FhslQNMsqEJXBJQ6ib5K0/s320/IMG_1839.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quite loooong</td></tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
Looking at the tasting list what
strikes you immediately is the number of wines produced. Riesling,
Chardonnay, Sauvignon Blanc, Savignan and Pinot Gris in the whites,
then Pinot Noir, Cabernet, Merlot, Shiraz, Tempranillo, Sangiovese
and Barbera for reds. I may have missed some as well, anyway these
wines are also made into two different ranges for some grapes and I
believe they also have Nebbiolo in the ground! When I see this in a
single producer wariness creeps in as often a lot of mediocre wines
result. I don't know if that comes from the winemakers efforts being
spread a bit thin or a lack of focus in the vineyard, but it can be
a problem. However I'm prejudicing things a bit for you so it
pleases me to say I was pleasantly surprised, there was some good
wines in the mix, and some interesting stuff. I still think they try
and do to many different things but overall quality was good.</div>
<br />
Without giving notes on all the wines
there were some highlights: in the whites the Riesling and Chardonnay
were good, I was particularly taken by some of the off dry rieslings
presented. These wines had lovely balance between the residual sugar
and acidity whilst being lovely and aromatic. I would see these as
very versatile and food friendly wines. The Ros<span style="font-family: Times New Roman, serif;">é</span><span style="font-family: Times New Roman, serif;">
style,</span> Sauvignon blanc and Savignan made pleasant if not
exceptional quaffers. In the reds Cabernet was the dark horse,
perhaps not classically styled, but this wine was intense with fruit
concentration and formidable tannin, pretty interesting and atypical.
In the other wines the Tempranillo and Barbera are very good wines
worth a look. The Pinot was good if not exceptional. I wasn't
impressed by either the Shiraz (which had a 5% co-ferment with
Viognier) or the Sangiovese.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherwy8vAvoYevj6kxx1S9a6UJDTL19ST2wBtbf9Wp_mbWSpAnsQh_4dz8pYC1vTATauoWry5Ol7dp6hIH1fDxUaGLEZKLYE1oJiBb-bDEqYRt8BZ7dep9zx1rGy4pBTfm_ObNUyqcVtOA/s1600/IMG_1842.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherwy8vAvoYevj6kxx1S9a6UJDTL19ST2wBtbf9Wp_mbWSpAnsQh_4dz8pYC1vTATauoWry5Ol7dp6hIH1fDxUaGLEZKLYE1oJiBb-bDEqYRt8BZ7dep9zx1rGy4pBTfm_ObNUyqcVtOA/s320/IMG_1842.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upside down tasting plate (uploaded oddly, hmmm)</td></tr>
</tbody></table>
<br />
So the advantage here was the range
having something for most tastes; if you are a bit into wine there's
interest, if you just like a drink to chat with that's here to.
Overall the wines can't have been too bad as we decamped to the
dining room...
<br />
<br />
<div style="margin-bottom: 0cm;">
Faux Ch<span style="font-family: Times New Roman, serif;">â</span>teau
was the term I jokingly ascribed to the décor and styling, maybe
when I make some wine that's what I'll label it! It all depends if
you like this sort of thing in your interior decorating; for myself I
find it treads a line a little close to tacky, not bad just not me.
Each to their own I suppose.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf7QjkwiC4JrKDiM8eOtfIWOE_2sjfwtIwwCrCry_q1TfNDpR62QeSE7wafhJSt2H15JJZsgWsrwqHBFxS7OAQBEtDRSommT9vuJjy8pn9Zd1hgLsscro4qk9h4DZyyZXXck6Y7WMArI/s1600/IMG_1843.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf7QjkwiC4JrKDiM8eOtfIWOE_2sjfwtIwwCrCry_q1TfNDpR62QeSE7wafhJSt2H15JJZsgWsrwqHBFxS7OAQBEtDRSommT9vuJjy8pn9Zd1hgLsscro4qk9h4DZyyZXXck6Y7WMArI/s320/IMG_1843.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lovely Asparagus spears and Pork belly in the background</td></tr>
</tbody></table>
<br />
The food itself was very pleasant and
well executed. Sourdough was a great start along with a shot of
pumpkin and ginger soup. I enjoyed some Oysters and then the tasting
plate with a glass of Chardonnay and then some of the Tempranillo.
The plate had a lovely terrine of pork, cauliflower soup shot, beans
and peas with feta, oyster, chicken sausage, salt cod croquette.
Quite a mix but very tasty, except for the sausage which was rather
beige in flavour. My other quibble was that it needed some of the
lovely bread to go with it, still nice. Serving the tasting plate
and oysters on bits of slate was a nice textural effect, if a little
contrived. I also had images of the slate being frisbeed away after
use (given the cost of slate I'm sure it goes in the dish washer)!
<br />
<br />
The Tempranillo was quite interesting
as I always find this wine a bit of a shape shifter in the glass. It
has really nice lighter cherry and rose characters on the nose, but
then you get lovely whiffs of funk and meatiness. Sweet fruit and
hints of citrus also follow on the palate and the acidity keeps it
taut. Nice and light but with quirks so a nice lunch wine.<br />
<br />
Around the table we also had a rolled
roasted Loin of chicken, Pork belly and a lovely side of fresh
asparagus. Yum!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRRqqY7LaQLiCq_611M5FFLU7v8mUI2rbE17iJ9VUaqAg9NL2wq1n2NbaTBUiXjBFkh5jmUOp4zcCT0GjgXf_WE391Hc8gv9DMPjbTEyNW6G7KUsqIL4UPlnDUF1N0-a2cfrlDbH5T84/s1600/IMG_1844.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRRqqY7LaQLiCq_611M5FFLU7v8mUI2rbE17iJ9VUaqAg9NL2wq1n2NbaTBUiXjBFkh5jmUOp4zcCT0GjgXf_WE391Hc8gv9DMPjbTEyNW6G7KUsqIL4UPlnDUF1N0-a2cfrlDbH5T84/s320/IMG_1844.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Faux Chateau courtyard...</td></tr>
</tbody></table>
<br />
<div style="margin-bottom: 0cm;">
<br />
Overall then a pleasant way to spend a
couple of hours and it's always nice to have some of the wine just
tasted in a real world setting, with a meal. This gives you more of
a sense of what the wine is really like, just like people...
</div>
<br />
<br />
<br />
<br />Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-79602021370270044062012-07-13T15:47:00.000+10:002012-07-13T15:52:01.773+10:00The Art Of Simple Things<br />
<div style="margin-bottom: 0cm;">
I have really neglected the blog of
late, which is poor not least because I keep thinking about it rather
than just doing a post. So to get things back on track I thought a
post about some of the simplest of dishes and foods. Quite often
when you are into food or wine it all seems to get complicated pretty
quickly, when in fact I'd be amazed if even the most dedicated
gourmet doesn't return to the basic and even most rough and ready of
dishes. Sometimes it's just what you want more than anything else in
the world.</div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOdWW6wFD_TXQ8_bcrTATlQAQxi_jhwBDMo_Vausd4jZWus27qesOaIhf-n07ecJ1vhoV4JLL7ewU2T8tEVO0O3o8P-NIatHfd83fFZ1Rkonmc5GPIDICUPYSuH4z7T4r5MAr5s7PvR0/s1600/IMG_1813.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOdWW6wFD_TXQ8_bcrTATlQAQxi_jhwBDMo_Vausd4jZWus27qesOaIhf-n07ecJ1vhoV4JLL7ewU2T8tEVO0O3o8P-NIatHfd83fFZ1Rkonmc5GPIDICUPYSuH4z7T4r5MAr5s7PvR0/s320/IMG_1813.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft boiled, a few extras but pretty basic... </td></tr>
</tbody></table>
For myself one of these is a nice
poached or soft boiled egg on toast; not flash, easy to make and a
few additions and variations are possible. Winner.
<br />
<br />
Cold beer with a Salt & Vinegar
chip, how could you go wrong.<br />
<br />
Even in the world of wine let me
disappoint by saying you can do worse than a crisp dry white,
assuming that it is of course a crisp, dry white and not some sweet
and flabby pretender.<br />
<br />
<br />
<div style="margin-bottom: 0cm;">
<br />
Others will have their simple
favourites and friendly standbys that I'd love to know about. You do
however get an idea of the variety these snacks provide from more
elaborate fare. Food is so contextual anyway so the right thing at
the right time crucial, sometimes even magic, the 2am kebab, or some
oysters by the water. Nothing else is needed as time and place is
captured.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAESTTcJtA4Z-4cqwfWkc-zP1sQ-Fx3u1BvaNdEadO1oUe0DfmANa0vLOJQ3PKyi5Ur9CCoiA4GdTX2R9NB312NwkarrgfQ4eXnRgsJscvmo6HKVGUEXaKxHRfCimGsJegz1reGSBwHI/s1600/IMG_1829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAESTTcJtA4Z-4cqwfWkc-zP1sQ-Fx3u1BvaNdEadO1oUe0DfmANa0vLOJQ3PKyi5Ur9CCoiA4GdTX2R9NB312NwkarrgfQ4eXnRgsJscvmo6HKVGUEXaKxHRfCimGsJegz1reGSBwHI/s320/IMG_1829.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just what was required whilst waiting for a delayed flight!</td></tr>
</tbody></table>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com1tag:blogger.com,1999:blog-1668320988488781109.post-50475325040855689942012-04-27T20:12:00.002+10:002012-04-27T22:21:53.574+10:00So... Some Wine?<b>Tallarook Shiraz Viognier 2004, Victoria </b><br />
<br />
This producer is I fear defunct. Rather a sad outcome as I reckon they made some nice wines, not for everyone, but a bit more than interesting and rather enjoyable.<br />
<br />
<div style="margin-bottom: 0cm;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXaRlN2laEBEAkMAGb-SOPvnk6qcsrIsrtq-OXr5wnbNojnJuakkp8jBLHzzxiyWu7JA7tj89BydTtIsdDpX4u4689iJRD2xowGDorWqtB8z4fw_6oS3qBvJM4ZHb7C35O9Zh0YcAKx8/s1600/IMG_1547.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXaRlN2laEBEAkMAGb-SOPvnk6qcsrIsrtq-OXr5wnbNojnJuakkp8jBLHzzxiyWu7JA7tj89BydTtIsdDpX4u4689iJRD2xowGDorWqtB8z4fw_6oS3qBvJM4ZHb7C35O9Zh0YcAKx8/s320/IMG_1547.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pliers add to the rustic nature of the photo, <br />
just like my messy kitchen.</td></tr>
</tbody></table>
Fading ruby to
look at, this smells like dried herbs and flowers, with, violet? over
mineral earth. The palate follows through with more herb, leather
and dry earth, but the fruit is suprising with it's bright rasberry
lolly and cherry character. Open for an hour or so classic shiraz
fruit and spice show through. From here stem and leaf chime in and
this producer always builds over an acid/tannin backbone, oak is
subtle but nicely present. This all carries the wine and imbues
structure and length. 90.</div>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<br />
A bit of an old
world pretender, I'd be intrigued to see this next to a couple of
examples from the Rhone. Overall this is tight, but opens with a bit of
time, it may also be a bit over age, but again this is gracefully so and I really
like the faded primary characters yielding to other funk and
complexity. Like many good wines, the fruit comes up once the bottle is open for a little while. The other point to mention is the deft handling of the Viognier, some of the previous editions of the wine have used Marsanne to the same end; the element to like here is that it is intergrated with such class. The only hint to it's presence is the slight floral edge and ephemeral dried apricot note. So many of these wines are so overladen with the viognier that they taste like apricots and flowers, which if the shiraz is good does not compliment, but rather overtakes. As they say less is more right? </div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-1363330034395703302012-04-08T08:37:00.000+10:002012-10-13T10:59:27.685+11:00And So To Dessert<b>Pear With Figs In Red Wine</b><br />
<br />
<br />
A dessert done many times, this edition has a few tweaks I enjoy to give it a little more zing. I always like playing with elements typically used at the opposite end of the flavour spectrum; the chilli in this instance would more often be seen in a savoury offering, however here the very small amount used enhances the flavour and lifts the dish as a whole. Dark chocolate and chilli are in my book a rather classic combination anyway.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7fTzJXgJMQSUPvJpjqjNPwdVIByrE-NBeDDGFyAy591zJdsSNHSsZYeUh3vwQv6z4BcM4MauGLRGAAWCE-dSFu1NvJkpZAORH_JaaEFmrD7vc2Eekjw1OqOYV14sousa40np9oVAlm4/s1600/IMG_1236.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7fTzJXgJMQSUPvJpjqjNPwdVIByrE-NBeDDGFyAy591zJdsSNHSsZYeUh3vwQv6z4BcM4MauGLRGAAWCE-dSFu1NvJkpZAORH_JaaEFmrD7vc2Eekjw1OqOYV14sousa40np9oVAlm4/s320/IMG_1236.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I must apologise for the terrible photo/plating,<br />
time was short however you get the idea...</td></tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
<b>Ingredients</b></div>
<br />
Pears, peeled*<br />
Dried Figs, 2 per pear<br />
<br />
1 bottle Red wine<br />
Star Anise, 1 head <br />
Cinnamon, 1 stick<br />
Cardamom, 1 pod<br />
Chilli (small sliver)<br />
Dark Chocolate, 50g finely ground <br />
Brown Sugar, taste<br />
<br />
Double Cream<br />
<br />
<div style="margin-bottom: 0cm;">
<br />
*I tend to leave the cores and stems in the pear. I like the aesthetics of the pear on the plate like this and it all holds together better. The purists would say there is little worse than biting into a lovely pear and getting core or seed. That seems a bit silly to me when you know it will be there, decide for yourself and prepare accordingly... </div>
<br />
<div style="margin-bottom: 0cm;">
<br />
Prepare the pears and set in a saucepan so they fit snugly, this means they wont move around unless you want to adjust them, thus select a pan size accordingly. Put the figs in as well and throw all the spices in. Pour the wine over the top, they should be covered by about ½ to ¾, more is probably better. Poach gently for around 45 minutes, here long and slow is good. Set the pears and figs aside when done and retain the liquid.</div>
<br />
<div style="margin-bottom: 0cm;">
<br />
The wine and spice can then be reduced by half and sugar added. I have not put a measure here as it depends how sweet the wine and your taste, you will need to balance it to the spice. Strain the liquid and then slowly combine the chocolate through the sauce.</div>
<br />
<div style="margin-bottom: 0cm;">
<br />
Pour the sauce over the plated pear and figs, serving with cream. </div>
Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-11727864558457426492012-03-07T12:14:00.004+11:002012-03-07T12:30:18.653+11:00A Drink Perhaps?<span style="font-family: Times, "Times New Roman", serif;">Most things in life, even the supposed minutiae and extras like writing a blog, require discipline. I could say that my various other life strands intervened, but this would negate the fact that I should have just made and set aside time to post and create material.</span><br />
<br />
<span style="font-family: Times, "Times New Roman", serif;">So at 11:09 in the morning I'll get the ball rolling once more with a wine review from the back catalogue. Who knows, maybe it will roll through to something else. The review is published as is; by way of context it was a response to a review of the wine by Cambell Mattinson on </span><a href="http://www.winefront.com.au/" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">The WineFront</span></a><span style="font-family: Times, "Times New Roman", serif;">.</span><br />
<br />
<br />
<span style="font-size: medium;"><b><a href="http://www.longviewvineyard.com.au/" target="_blank">2004 Longview Nebbiolo</a> </b></span><span style="font-weight: normal;">(tasted May 2009) Adelaide Hills, South Australia.</span><br />
<div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><span style="font-weight: normal;"> </span></div><span style="font-family: Times, "Times New Roman", serif;">Well I read this review with interest as I acquired a case of this a while back. I tried a bottle or two but never got round to writing a comment, and thought I’d like to as Nebbiolo intrigues me. I mean when I poured a bit out you look at the wine and have a first whiff, c’mon you say, is that it!</span><br />
<div style="margin-bottom: 0cm;"><br />
<span style="font-family: Times, "Times New Roman", serif;">Desperately light is generous when describing the colour and the nose wasn’t giving anything away. Sat it for a bit and things unfold. Is one of the problems with this grape the impact the colour has before tasting? Your thinking thin if your not careful before you start. Anyway after breathing the wine thickens out; the nose is tarry, resinous and quite intense along with some more delicate herbs, “rose petals” lol. The palate is concentrated, but the fruit restrained, with darker flavours, cherry? as well as the raspberry, hint of grass and a bit of boiled lolly on the end. (I feel like an idiot when I write a tasting note) Tannins are dry, grippy and long, but I quite enjoy that and it pulls it all together balancing out the slight alcohol hit, but as you say I don’t think its a problem. I think I’ll pour another.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">89</span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
......</div><div style="margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEK8W9i-zpj39jafDCoh2NW3Z4rxjUAg8-AN5zILBy8CRmCprOa9e97gR7ZqTWxWwYWjt2oMje2ZdwIgO5KIoXAx9zT-LdsV3o2lBbBzyp94wjl7t_5skJ6VF7J4txQvHNxcezqSAPY4/s1600/Neb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEK8W9i-zpj39jafDCoh2NW3Z4rxjUAg8-AN5zILBy8CRmCprOa9e97gR7ZqTWxWwYWjt2oMje2ZdwIgO5KIoXAx9zT-LdsV3o2lBbBzyp94wjl7t_5skJ6VF7J4txQvHNxcezqSAPY4/s320/Neb.jpg" width="84" /></a></div><div style="margin-bottom: 0cm;"><br />
<span style="font-family: Times, "Times New Roman", serif;">I was interested to read something like this from a while back as it's intriguing how ones writing evolves and stays the same. I still have some of this wine so it should be educational to try it now or in the near future and see how the wine is travelling. Nebbiolo is a variety I really like, it's pretty interesting and here in Aus and we are now making a few that are decent drops. If you like it, worthwhile examples locally are coming from Pizzini and S.C Pannell amongst others. Of course there are many others and I really urge everyone to give it ago, it's certainly something different. A quirk perhaps, but the wine I drank that introduced me to Nebbiolo was a 2001 bottle from the Granite Belt in Queensland. It was a most lovely wine and one of the best examples I can recall, even allowing for those heady days of first love!</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;">The wine (generally) also benefits greatly from bottle age, possibly not on the scale of the benchmark Barolos, but it can be a little austere as a youngster. I'm expecting this wine to be at a bit of a peak now.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;">I'm also left to ponder the relative value of stuff by this wine because I picked up a case of 04 and a case of 05 for less than $200. From that perspective it's some of the best wine and value for money buys I've ever encountered. In the negative I don't think the producer benefited greatly from my auction win. Enough of that though, here's to good wine, winemaking and drinking! </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><em><span style="font-family: Times, "Times New Roman", serif;">*Not the original label art for the vintage, but this 2007 example is exquisite. Thankyou to Longview Vineyard for the image.</span></em></div><div style="margin-bottom: 0cm;"></div><br />
<div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"><br />
</div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-7889453549374807382012-01-30T23:16:00.001+11:002012-01-30T23:21:01.688+11:00For EverymanOver done, error laden, we all have exploits in the kitchen that we are shamed by. There are other times though where I'm sure fate and chance or whatever you like to call it have been kind. Even with the acquisition of technical skills I've been saved by fortune, so I thought I'd create a bit of a post taking the piss out of food, showing some of the "unexpected" highlights<br />
<br />
Prompting me to this was also some cooking I did that made me ponder what's fashionable, and by default what's considered passe. How do I put this? I like to try new things. I don't feel bound by some ill defined tradition. Sometimes I fancy myself the best of some narcissist stylists... Yeah right, who cares! By way of confession:<br />
<br />
Sometimes I like overcooked meat, and this T Bone was F*&k Off good, cooked for 45 mins+ due to a malfunction of the bbq.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggP3YOYLM7ihCn1HxHAkVXvN7_XXrTnWTrGXICAQwuj-i1RKTSlyyj725IBaw_SAarefYgMyTc82Mr82ndpTGTiP6aSloktjx2KqbU4ZFkV-IjZaBkW5t4wmEGn5wniJmXciHJfMumFM/s1600/IMG_1250.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggP3YOYLM7ihCn1HxHAkVXvN7_XXrTnWTrGXICAQwuj-i1RKTSlyyj725IBaw_SAarefYgMyTc82Mr82ndpTGTiP6aSloktjx2KqbU4ZFkV-IjZaBkW5t4wmEGn5wniJmXciHJfMumFM/s320/IMG_1250.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like, yeah!</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I've been known to drink excessive amounts of cheap beer and wine. (No one remembered to get a photo)<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">3am is the best time to demonstrate your kitchen skills. </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66pVAjZGe_LdF853a7AxMgM5lxSqStSnkJQq1s0-lZQALrG3_UX_r8Ik80RmonZku3wTmgSD9xoqGg0wOtyVpo9xlt9cYBJObeALSLGbRE4fXnO3pvW5koXwOi2W6raNga_J-iARxORA/s1600/IMG_0633.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66pVAjZGe_LdF853a7AxMgM5lxSqStSnkJQq1s0-lZQALrG3_UX_r8Ik80RmonZku3wTmgSD9xoqGg0wOtyVpo9xlt9cYBJObeALSLGbRE4fXnO3pvW5koXwOi2W6raNga_J-iARxORA/s320/IMG_0633.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What this actually went into I'm unsure, it is believed to be the first stage<br />
of a toasted omlette sandwich. Unfortunately again, memories are<br />
hazy amongst those who were present...</td></tr>
</tbody></table><br />
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I take food and wine seriously, it's the best of fun, just look at this next label! To close, a lot of rubbish is written and I may play my small part in this but really a sense of humour and self deprecation must be retained at all times. <br />
<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-q33Ho3Go9pcZjunJl_os9jAuOYRdrWRa9-cNSK13UK8xA6zu94DqcDaxTkaGLvLi9JNdMS7TL7N49nteZLQcwJLh5iUCPxcyAWLWwFz_7UmMo-nAcTjG4U-GaCyLcJIvt_pQ6wMwFtg/s1600/IMG_1252.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-q33Ho3Go9pcZjunJl_os9jAuOYRdrWRa9-cNSK13UK8xA6zu94DqcDaxTkaGLvLi9JNdMS7TL7N49nteZLQcwJLh5iUCPxcyAWLWwFz_7UmMo-nAcTjG4U-GaCyLcJIvt_pQ6wMwFtg/s320/IMG_1252.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks to Jamie Goode's wine blog for the photo. d'Arenberg have excelled themselves.</td></tr>
</tbody></table>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-64488321713059952732012-01-16T13:50:00.004+11:002012-01-17T12:14:25.871+11:00The Old And The New<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">Finally I got round to writing up a few wine notes, seriously you have to watch it, else you're surrounded by small scraps of paper with illegibly scrawled adjectives. Happily for now crisis has been averted, or atleast stalled for a while. I've popped these up together as one spurred me to tidy up the notes and both of these made me think about things a bit. Anyhow make of it what you will and I hope it's slightly less bland than some esoteric naked tasting notes.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">These two bottles are worlds apart, literally, but I think that's good in both the drinking and in terms of discussion. Depending on what part of the world you source most of your wine familiarity with either locales will vary accordingly, though each region hardly needs an introduction. The Gigondas appellation is in the southern Rhone region of France and the Tyrrell's comes from the Hunter Valley in Australia. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;"><strong>Domaine De Longue Toque Gigondas 2008</strong></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHJ-AH_mFqq2YViPbGodASowmgDaDkTpEwO2WRF5AZt6L9hYh36P0Q6cR2o5Bo86Py42UUjmhyphenhyphenVyOV19ivxSOivCQBJfd4VC1JA5TMRc0WmAHl73MBlPez70r1pOHkd5gnAtCohjUO8Q/s1600/IMG_1194.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHJ-AH_mFqq2YViPbGodASowmgDaDkTpEwO2WRF5AZt6L9hYh36P0Q6cR2o5Bo86Py42UUjmhyphenhyphenVyOV19ivxSOivCQBJfd4VC1JA5TMRc0WmAHl73MBlPez70r1pOHkd5gnAtCohjUO8Q/s320/IMG_1194.JPG" width="98" /></a><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;"></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">Hailing from the Rhone, the wine is a GSM blend though I'm unsure of the exact breakdown of the various components. Deep ruby purple hue. Tight perfumed nose with hints of rose, spice, red fruit and meatiness, also a vegetal and flinty mineral note. Firm in the mouth, but with some generosity, there’s red fruit and herbal note of rosemary to accompany the initial features. A hint of violet, then flintiness comes through towards the back of the palate with firm but svelte tannins which frame the wine nicely. Medium bodied, savoury with some persistence, interesting and structured. 89-90. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;"><strong>Tyrrell’s Vat 11 Shiraz 1995 Hunter Valley NSW</strong></span></div> <span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">On opening a little flat, smelt like old shiraz (well duh!) but it came alive after being open for an hour or so. The intensity surprised me, lovely ripe fruit and strength came through over the elegant aged characteristics of dusty shiraz spice with straw, leather and earth. The overwhelming thing in the mouth was how blended and harmonious all these features were along with the tannins, oak and acidity of the wine; the complexity was pleasantly challenging. To elaborate, all the features were nice, but you wouldn’t say for example there was a distinct red or dark fruit component such as blackberry and raspberry, rather they were there and so subtly integrated that you were grappling in your mind (in the best possible way, struggling!) to identify and separate different elements, rather like in a fine perfume. Rich texture in the mouth and tasty savoury qualities with fine but present tannin and acidity driving the tremendous length. Fine stuff in the bottle and pretty classic Hunter Valley. I didn't want to score it. </span><br />
<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">The exciting thing about a wine like the Tyrrell's is how ephemeral an experience it can be. One moment not much is happening and then the wine blossoms, delivering a moment in time and beauty as a heady flash, but then gone just as rapidly. </span></div> <br />
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</tbody></table> <span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">These two wines also got me thinking about wine and the differences between places and approaches to vinification. Both of these wines are pretty high quality, but I suppose my next point is looking at the lower end of the market for the obvious differences these days. The Rhone wine, whilst still having fruit presence is enjoyable for it's secondary characteristics being more to the fore than similar Australian wines. While I think there's a lot of cross pollination and changes in winemaking the world over, this is indicative of one of the main differences in appoach between Australian and Old world wines. Many Australian wines are driven by primary fruit and often fresh and bright, but perhaps lacking the savoury quality aimed for in the french example. Let me be clear I'm not saying one is inherently better than the other or that either place confound what I've just said and produce an opposite sort of wine to the stereotype I've mentioned. If only it were that simple, but I do rather like the fact that there is this stylistic difference and obviously individuals enjoy different wines just as different occasions and situation demand diverse wine styles. The contradictory factor to this as well is at the higher end of the market here in Australia, (I think) now having surpassed much of the world market in the way we have the complexity, but with the beautiful fruit quality integrated. Simultaneously there has been a move to a less austere style from the French, so perhaps we're all learning from each other.</span><br />
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">Of course I feel slightly silly writing all of that because to me it would seem pretty obvious that, stylistic considerations aside, you want both qualities of fruit and secondary characteristics in your wine. The Tyrrell's really embodied that for me and set off that little rant... </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><br />
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</div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-6734379693994704202012-01-14T14:00:00.008+11:002012-07-13T18:41:04.278+10:00La Dolce Vita<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";">Sweet Orange Cake</span></b></div>
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<span style="font-family: "Times New Roman", "serif";">Cakes and sweet baking are not something I do all that often, indeed this may in fact be the first post in that genre.<span style="mso-spacerun: yes;"> </span>Rectifying that imbalance I thought I might put this recipe up. <span style="mso-spacerun: yes;"> </span>Originally coming from a newspaper clipping, my mother raves about this recipe and makes it often; I’d be fibbing if I told you I wasn’t a convert!<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: "Times New Roman", "serif";">Apart from being a deliciously moist cake it has a few points which make it a good one to have in the repertoire; very easy to make, particularly if you have a food processor, versatile enough to serve with coffee or as a dessert, also is gluten free.<span style="mso-spacerun: yes;"> </span>The gluten free part is also one of the strengths even if you can eat it. The absence of gluten makes such a delicate recipe! Having friends and family who are intolerant and ceoliac, it’s great to have wonderful recipes to share with them.</span></div>
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<span style="font-family: "Times New Roman", "serif";">No doubt the recipe owes more than a little to the masters of sweet aromatic delicacies in the middle east,<span style="mso-spacerun: yes;"> </span>I actually added a tiny tweak to the recipe in that vein this first time I made it. <span style="mso-spacerun: yes;"> </span>I have a few further suggestions for variations, but to the recipe…</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";">Ingredients</span></b></div>
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<span style="font-family: "Times New Roman", "serif";">CAKE</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Roughly shot in a hurry, but you get the idea, YUM!</td></tr>
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<span style="font-family: "Times New Roman", "serif";">2 oranges, washed</span></div>
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<span style="font-family: "Times New Roman", "serif";">250g slivered almonds</span></div>
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<span style="font-family: "Times New Roman", "serif";">8 dried Apricots, chopped</span></div>
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<span style="font-family: "Times New Roman", "serif";">1 cup caster sugar</span></div>
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<span style="font-family: "Times New Roman", "serif";">5 eggs</span></div>
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<span style="font-family: "Times New Roman", "serif";">1 tsp baking powder</span></div>
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<span style="font-family: "Times New Roman", "serif";">1 orange</span></div>
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<span style="font-family: "Times New Roman", "serif";">½ cup caster sugar</span></div>
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<span style="font-family: "Times New Roman", "serif";">A few drops of rose water essence</span></div>
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<span style="font-family: "Times New Roman", "serif";">Preheat the oven to 150 C.<span style="mso-spacerun: yes;"> </span>Put the oranges in a freezer bag loosely sealed and microwave on high for 12 minutes, I’d also pop that in a bowl to avoid leaks! Set them aside for a few minutes to cool.<span style="mso-spacerun: yes;"> </span>Grease a 22cm round cake tin and line it with baking paper.<span style="mso-spacerun: yes;"> </span>This cake is a big softy so make sure you line with the paper or getting it out may be a hard ask!<span style="mso-spacerun: yes;"> </span>Open the oranges up and get any seeds out, also remove any stem remnants.<span style="mso-spacerun: yes;"> </span>Pulse the almonds a few times in the food processor to roughly chop, throw in the torn apart whole oranges and apricots and give these a whizz to finely chop and combine. <span style="mso-spacerun: yes;"> </span>Caster sugar can be added now and mixed through, finally add the eggs and baking powder and mix for 10-20 secs to combine.<span style="mso-spacerun: yes;"> </span>Pour out into the baking tin and bake for 1hr, or until deep golden brown and a skewer comes out cleanly.</span></div>
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<span style="font-family: "Times New Roman", "serif";">For the syrup, take the zest off then juice the orange, combine these and add the sugar in a saucepan, stir vigorously, bring it to the boil and then simmer for 10 minutes without stirring.<span style="mso-spacerun: yes;"> </span>Take it off the heat and let it cool down.<span style="mso-spacerun: yes;"> </span>My tweak from the original was to add the rosewater essence once the syrup was cool, I think it lifts the citrus aroma and flavour and adds such a lovely note to the cake. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Times New Roman", "serif";">Now at this point the original recipe says to pour over the syrup at serving with cream, ice cream, thick yogurt etc.<span style="mso-spacerun: yes;"> </span>This is absolutely fine, however (thanks again mum!) I think the cake is even better if you pour over the still warm syrup and leave it to soak into the cake, and it gets better over a day or two.<span style="mso-spacerun: yes;"> </span>Obviously it can still be served with ice cream etc.</span></div>
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<span style="font-family: "Times New Roman", "serif";">As for other variations in the recipe, think about dried figs (possibly soaked in liqueur of some sort) with or instead of the apricots, a little cinnamon in cake or syrup, nutmeg and possibly slivered pistachios over the top with the syrup. Mmm! <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">photo of a photo aka "serving suggeston" thanks to the Daily Telegraph.</td></tr>
</tbody></table>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-41468516925890868562012-01-14T10:00:00.026+11:002012-01-17T12:34:34.750+11:00Pour Yourself A Glass<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";">Lowe Reserve Shiraz 2006, Mudgee NSW</span></b></div> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47jAxq53DnITEjtEqUAaY63uEoeutrbV1peF9iuYaMeaBXkohhm-iqKxoMxg6H-_X87tXFFzPIwTxNhHt6Rhov4jhRkB9gIvcl2zRhnhWMNF69LmEaKr6JyUbMZoyZWCRQkvGXH_4Z1c/s1600/IMG_1179.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47jAxq53DnITEjtEqUAaY63uEoeutrbV1peF9iuYaMeaBXkohhm-iqKxoMxg6H-_X87tXFFzPIwTxNhHt6Rhov4jhRkB9gIvcl2zRhnhWMNF69LmEaKr6JyUbMZoyZWCRQkvGXH_4Z1c/s320/IMG_1179.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled from an overnight holiday in the fridge</td></tr>
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<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";"></span></b><span style="font-family: "Times New Roman", "serif";">Interesting little wine this, and should develop over time.<span style="mso-spacerun: yes;"> </span>It’s really the antithesis of the big aussie Shiraz that many may be familiar with, which is no bad thing.<span style="mso-spacerun: yes;"> </span>In terms of the winemaking process, a third of the fruit was wild fermented; the rest was inoculated with a Rhone yeast and whole bunch fermented.<span style="mso-spacerun: yes;"> </span>The wine was matured in both old and new French oak and is 100% organic.<span style="mso-spacerun: yes;"> </span>Of course the main point here is how has this shaped the wine?<span style="mso-spacerun: yes;"> </span>With some wines, for all the label babble you don’t really get much of it happening in the wine.<span style="mso-spacerun: yes;"> </span>Happily this wine bucks that trend.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif";">So a bit of a note…</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif";">Bright ruby red colour with a similarly bright nose, predominantly red fruit initially, then a hint of flowers and minerality, followed by a touch of violet and plum.<span style="mso-spacerun: yes;"> </span>Palate has the red fruit along with some shiraz spice and funk, darker notes peek through temptingly.<span style="mso-spacerun: yes;"> </span>Tannins provide shape and backbone, being firm but supple they finish this nicely.<span style="mso-spacerun: yes;"> </span>Well structured.<span style="mso-spacerun: yes;"> </span>90.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif";">I tried this with food and then again the next day when I wrote an actual note about it.<span style="mso-spacerun: yes;"> </span>Certainly this will age well and this would bring out further dimensions in the wine, perhaps along the” darker notes” which are hiding a little bit.<span style="mso-spacerun: yes;"> </span>On opening it really is quite lean and bright, I‘d say you could mix this up with a Cotes du Rhone or similar GSM style wine if you tasted this blind.<span style="mso-spacerun: yes;"> </span>The next day though the wine was overall darker and more “shiraz” if that makes sense; the floral had dissipated, more black fruit was present and there was more of a classic shiraz nose.<span style="mso-spacerun: yes;"> </span>It suggests to me a wine which would really be great in five or even ten years.</span><br />
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***A little update, I left the wine in the fridge and tried it again 3-4 days after opening, only about a third left in the bottle. Even better, and it made me think my 90 was stingy, seriously! Thus I'm tempted to go 92+ Sometimes it's nice to be a little off the mark. Comments are along the lines of the 2nd day tasting, things really opened up even more, multi dimensioned, depth and really integrated.<br />
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<span style="font-family: "Times New Roman", "serif";"><span style="mso-spacerun: yes;">A high quality producer, well worth checking out so have a look <a href="http://www.lowewine.com.au/" target="_blank">Lowe Family Wine</a> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif";"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-24857878546577979002012-01-13T13:12:00.004+11:002013-01-24T11:39:07.995+11:00Countryside Adventures<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman", "serif";">So here's another post coming to you from the Mid North Coast of New South Wales; I was charged with minding the dog for a few days as others embarked on a few side trips and this is a dish I cooked up to amuse myself and the dog. He enjoyed it in rather more of a raw form it must be said! I like this style of cooking the meat and have made this quite a few times with variations in the marinade. This edition, I guess because of the Sumac, preserved lemon and general spice profile, takes some inspiration from North Africa via the South of Italy.<span style="mso-spacerun: yes;"> </span>Quite Australian in it’s multicultural mixture of influences. You can also use a dash of sweet vermouth in a marinade as variation. <span style="mso-spacerun: yes;"> </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Preserved Grapefruit, an in house product,<br />
but as you won't find that at the shops I suggest lemon!</td></tr>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";">Seared Kangaroo Fillets</span></b></div>
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<span style="font-family: "Times New Roman", "serif";">Kangaroo Fillet (roughly two medium sized pieces per person)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";">Marinade</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;">The Kangaroo, Sizzling along in the pan, prior to the oven</td></tr>
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<span style="font-family: "Times New Roman", "serif";">Preserved lemon, 2-3 pieces, finely sliced</span></div>
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<span style="font-family: "Times New Roman", "serif";">Cardamom. A pinch</span></div>
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<span style="font-family: "Times New Roman", "serif";">Throw all the marinade ingredients together and give it a good mix.<span style="mso-spacerun: yes;"> </span>To this, add the kangaroo and make sure all the meat has a good covering of the liquid.<span style="mso-spacerun: yes;"> </span>This can all be prepared the day before if you want, or on the day you cook it.<span style="mso-spacerun: yes;"> </span>If you do it earlier, cover and throw it in the fridge but give the meat a turn every now and then.<span style="mso-spacerun: yes;"> </span>Make sure you get it out of the fridge to get it up to room temperature prior to cooking.<span style="mso-spacerun: yes;"> </span>Prepared a few hours before cooking it can just be left out of the fridge, but again give it a mix and stir occasionally.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkqqHH1r1ZuKvwMEi08PTH9sM6os_rtpVQmDgbsdMTd1qoChPo3ZHlMly3lCxM-2R4ZKXXLJvrAjbbcKogY3yA_jmSmzi3h3EOOqDo_xuJfARD46LekM6QR_rFPsFjjAMO5URjjh9M9U/s1600/IMG_1163.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkqqHH1r1ZuKvwMEi08PTH9sM6os_rtpVQmDgbsdMTd1qoChPo3ZHlMly3lCxM-2R4ZKXXLJvrAjbbcKogY3yA_jmSmzi3h3EOOqDo_xuJfARD46LekM6QR_rFPsFjjAMO5URjjh9M9U/s320/IMG_1163.JPG" width="239" /></a><span style="font-family: "Times New Roman", "serif";"></span><span style="font-family: "Times New Roman", "serif";">To cook, remove the meat from the marinade and get rid of any big lumps of garlic, herb etc from the meat.<span style="mso-spacerun: yes;"> </span>Reserve the marinade and set an oven to 220C, also heat a pan with a little oil until very hot.<span style="mso-spacerun: yes;"> </span>Sear the meat until coloured and browned on all sides.<span style="mso-spacerun: yes;"> </span>This might be 30 seconds or so per side, but use your judgement.<span style="mso-spacerun: yes;"> </span>Place the meat into a baking dish and pour over the marinade.<span style="mso-spacerun: yes;"> </span>Cook in the oven for 5-10 minutes.<span style="mso-spacerun: yes;"> </span>The aim is to keep the meat rare in the middle but combine the lovely flavours of the marinade, so don’t overdo it!<span style="mso-spacerun: yes;"> </span>If you do like the meat a little more well done, bake for 5-10 minutes longer but at about 180 C.<span style="mso-spacerun: yes;"> </span>(Though I think<span style="mso-spacerun: yes;"> </span>Kangaroo is at it’s best rare to medium rare!)</span></div>
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<span style="font-family: "Times New Roman", "serif";"></span><span style="font-family: "Times New Roman", "serif";">Give the meat a rest under foil for 10-15 minutes then serve with a Salad or your favourite roasted vegetables.<span style="mso-spacerun: yes;"> </span>Here I’ve done some oven roasted potatoes and a tomato, avocado and cucumber salad. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> We enjoyed this with a delicate and lighter Cabernet, but a rich and spicy Shiraz or the classic game companion of a Pinot would also work.</span></span></div>
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Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-83432218555604064202011-12-27T10:00:00.035+11:002011-12-27T10:00:04.300+11:00Refreshing Jelly Madness<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";">Rosé Jellies</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: "Times New Roman", "serif";">This is a take on that in between of courses, the palate cleanser. I was doing a few other things in the kitchen pre Christmas and had a few bottles of wine about the place. So by way of experimentation I came up with these wobbly imaginings. <span style="mso-spacerun: yes;"> </span>Spritely and refreshing, this would work as a chilled aperitif with some nibbles, interlude between heavier courses or in the role of zippy closer to a meal.<span style="mso-spacerun: yes;"> </span>What more could you want in the warmer weather, it even has a little alcohol kick!<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif";"></span></b><span style="font-family: "Times New Roman", "serif";">Dry Rosé, 1 bottle</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: "Times New Roman", "serif";">15g gelatine</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: "Times New Roman", "serif";">Herbs</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: "Times New Roman", "serif";">Lemon juice</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: "Times New Roman", "serif";">Brown sugar </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: "Times New Roman", "serif";">Dissolve the gelatine in 50 ml of boiling water with a little sugar and lemon.<span style="mso-spacerun: yes;"> </span>The amount depends on how dry/sweet the wine and your taste, it can even be omitted.<span style="mso-spacerun: yes;"> </span>I only use it to cover off the gelatine flavour so the rule of thumb is as little as possible.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: "Times New Roman", "serif";">Combine with the wine whilst stirring vigorously. Pour into small moulds and add decorative and aromatic herbs of choice.<span style="mso-spacerun: yes;"> </span>(Fresh Bay leaves, Thyme, Basil, Mint, Rosemary could be used, for example).<span style="mso-spacerun: yes;"> </span>Place in fridge to set.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: "Times New Roman", "serif";">Remove from the mould to serve, perhaps with a mint leaf and apple wafer.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: "Times New Roman", "serif";">The gelatine needs to be at about 2% in the solution to set, so this sits at 20g/L.<span style="mso-spacerun: yes;"> </span>Obviously you can vary the volumes to suit the quantity of jelly needed.<span style="mso-spacerun: yes;"> </span>This quantity makes about 8-10 small jellies.<span style="mso-spacerun: yes;"> </span>Depending on the use of the dish you might also vary the type of rosé, ie a sweeter wine if you were using it at the end of a meal.</span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CE8AP4hWtjtlXoUnxj0zardblqI4YE1cpYaQ_qOwk_GwD04pJQSnVEehGdUWNGMRsbCaeklGevwgVrO4yI-oTrW7YAOwanKgyZBAAOmbrQzHg7WU7Ns0E3EHqeiWqq4Jg3Ld1ibLZzI/s1600/IMG_1107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CE8AP4hWtjtlXoUnxj0zardblqI4YE1cpYaQ_qOwk_GwD04pJQSnVEehGdUWNGMRsbCaeklGevwgVrO4yI-oTrW7YAOwanKgyZBAAOmbrQzHg7WU7Ns0E3EHqeiWqq4Jg3Ld1ibLZzI/s320/IMG_1107.JPG" width="320" /></a></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com1tag:blogger.com,1999:blog-1668320988488781109.post-52761495559347738842011-12-26T13:47:00.001+11:002012-01-14T10:52:40.980+11:00A Glass Of Riesling<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflgr9GzzXsIHB1X_Vso5YluO0NRszqT2RE1XqknSCeCoyasACRuw5zGj87NnYJXEEUPbjg5KPftKLXreoQo-Wkv8yER8TryCSOuEZLyzYSJesdLolG1HC5-v8H6pbH5H7kOLSrV4JoVU/s1600/IMG_1132.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflgr9GzzXsIHB1X_Vso5YluO0NRszqT2RE1XqknSCeCoyasACRuw5zGj87NnYJXEEUPbjg5KPftKLXreoQo-Wkv8yER8TryCSOuEZLyzYSJesdLolG1HC5-v8H6pbH5H7kOLSrV4JoVU/s320/IMG_1132.JPG" width="239" /></a><span style="font-family: Times, "Times New Roman", serif;"><b style="mso-bidi-font-weight: normal;">Miramar Riesling 2010 </b>Mudgee, NSW.</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times, "Times New Roman", serif;">I'm quite a fan of Miramar wines and their winemaker, Ian MacRae. Some really first rate wines are produced across a range of styles: Shiraz, Cabernet and merlot in the reds and Riesling, Chardonnay, Semillon and Sauvignon blanc in the whites. This wine is a great example of the white wine style and flair from this producer. </span><a href="https://secure.miramarwines.com.au/" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">Miramar</span></a><span style="font-family: Times, "Times New Roman", serif;"> are well worth a visit if your in the area. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Times, "Times New Roman", serif;">Pale colour lemon/lime and candlestick on the nose.<span style="mso-spacerun: yes;"> </span>Lovely minerality.<span style="mso-spacerun: yes;"> </span>Firm mouth feel follows with rich citrus and floral notes, even hint of lemon curd.<span style="mso-spacerun: yes;"> </span>Leaness and zesty acidity give great structure and nice length to this elegant wine. <span style="mso-spacerun: yes;"> </span>90+ </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times, "Times New Roman", serif;">This is great to drink now but will no doubt age well over the next 5-10 years. Nice with a spot of seafood such as a pan fried fish or seared scallops.<b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"> </span></b></span></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-31310374372835399042011-12-26T09:01:00.003+11:002011-12-26T10:27:10.223+11:00Festive Delectables<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Times, "Times New Roman", serif;">Christmas is often a time of excess for many, which some of the time is a great thing. Many dishes of rich food, sauced and puddinged to death, it's very clear it's the festive season. So sometimes it's nice to enjoy the very simplest of foods beautifully prepared. This dish certainly fits the bill and has the added bonus of being super easy but impressive; equally at home as a casual dinner or main course whilst entertaining.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Times, "Times New Roman", serif;">Rare Seared Beef Fillet</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqF6PpYZLOI6kz8NXmmNVKQObwydX-7TqvQDjJ3OOZoQHo6Blzc56FMZ9ft9FtzPu1eRHnZEik1f4puKy6MvBRwTdDCnw3zVrkJNh4AZRaxAEXYxgIk76K78kX38XN49Y0A61RZRHYlQ/s1600/IMG_1111.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqF6PpYZLOI6kz8NXmmNVKQObwydX-7TqvQDjJ3OOZoQHo6Blzc56FMZ9ft9FtzPu1eRHnZEik1f4puKy6MvBRwTdDCnw3zVrkJNh4AZRaxAEXYxgIk76K78kX38XN49Y0A61RZRHYlQ/s320/IMG_1111.JPG" width="320" /></span></a><b style="mso-bidi-font-weight: normal;"></b></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Whole eye fillet</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Thyme</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Oregano</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Rosemary</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">1 bay leaf</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">1 onion</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Garlic, 2 cloves</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Beef stock 100ml</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">White wine 100ml</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Olive oil</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Black Pepper</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">White Pepper</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">The Beef is prepared in two stages, first seared in a pan then finished in a very slow oven.<span style="mso-spacerun: yes;"> </span>A sauce is rubbed and poured over the beef before baking.</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">For the sauce fry the crushed garlic and finely diced onion in a little oil until slightly coloured.<span style="mso-spacerun: yes;"> </span>Throw in the herbs, stir and then add the stock, wine and seasoning.<span style="mso-spacerun: yes;"> </span>Simmer briefly to combine all the elements and reduce the liquid slightly.<span style="mso-spacerun: yes;"> </span>Set aside.</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Rub the beef with a little salt and sear the beef in a very hot pan with a little oil, ideally you would like as much colour as possible, but a rough guide might be 1-2 minutes per side.<span style="mso-spacerun: yes;"> </span>Once this is done place the beef in a baking tray and pour over the sauce, if your pan is oven proof you could just use that.</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">Bake the beef in the oven at about 100-110 degs for 30 min, the point being to gently finish the cooking process and retain the beautiful delicacy and flavour of the meat.</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;">To serve, slice the meat and arrange on a platter.<span style="mso-spacerun: yes;"> </span>It can be enjoyed with an array of sides, but simplicity is possibly appropriate as it allows the beef flavour to shine.<span style="mso-spacerun: yes;"> </span>Suggestion; Oven roasted Kipflers, or steamed chats alongside some green beans (How about the courgette and bean salad) or leafy salad.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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</span></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com1tag:blogger.com,1999:blog-1668320988488781109.post-66276367966903576622011-12-11T23:50:00.003+11:002011-12-13T09:05:28.932+11:00Tasting the delights outside the Paris of the south... (Or a short segue to the Yarra Valley) Part 2.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjy15UWlq9sxZD_aoq7gFCgubtSUpbY2OcS_gq7O_wY24CnI-cOHkLUZyCbdE6NH_iC5Mae0eIVfaiN7bv5bZCCCrFz-Ei1rDx1r4OeAR_5YOmqzkTB1loKFYl2rFp8igGQzwqw1-FeUU/s1600/IMG_0720.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjy15UWlq9sxZD_aoq7gFCgubtSUpbY2OcS_gq7O_wY24CnI-cOHkLUZyCbdE6NH_iC5Mae0eIVfaiN7bv5bZCCCrFz-Ei1rDx1r4OeAR_5YOmqzkTB1loKFYl2rFp8igGQzwqw1-FeUU/s320/IMG_0720.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Underwhelming photo of Medhurst, twas good though!</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">Apologies for the delay!... If you would like to <a href="http://musingsoftaste.blogspot.com/2011/11/tasting-delights-outside-paris-of-south.html" target="_blank">read part 1</a>.<br />
<br />
As I listened to the broadcast of Australia playing New Zealand at the Gabba, the Victorian James Pattinson wreaking destruction upon the black caps; here was a reminder that I needed to complete part II of my short tale of the Yarra Valley. It seems many good things come from Victoria.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">So I believe we were heading over to <a href="http://medhurstwines.com.au/" target="_blank">Medhurst</a> for more wine and lunch, it was a chance decision that turned out to be a highlight of the day. The drive up to the cellar door was was pretty and the weather fickle as ever with cloud and showers scudding through, quite beautiful, as long as your in the car or at the bar. Medhurst has a new and impressive tasting room/restaurant which is quite an architectural statement which commands some fine views. This theme of growth and development is continued with construction nearly complete on their own winery on-site. The wines on offer come in two tiers, with the Red Shed label at about the $20 mark and the The main range, for around $25. Whilst this still gives a considerable choice to try, I like the fact that there aren't seemingly endless wines at different price points. It can seem a bit ridiculous with some producers when they have endless wines which can all often be similar shades of grey, better to make fewer wines but have quality and distinction in all of them.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">The Red Shed offerings were all good quality wines, straight forward but tasty and good value. This high quality was reflected in the main range. Sauvignon Blanc was pleasant and in a restrained style I enjoy rather than having excess tropical fruit and gooseberry. Ros<span style="font-family: Times New Roman, serif;">é</span><span style="font-family: Times New Roman, serif;"> was again in a very fine, restrained style, pale colour. It was very subtle but tasty. I can't tell you about the Chardonnay as they appeared to have run out though I'm sure judging by the other offerings that it's ok... Similarly all the reds were lovely wines: Pinot was good, though didn't stand out for me, I felt the pick of the reds and all the wines, were the Cabernet and Shiraz. On the day the Shiraz really impressed me, but a later tasting of the Cabernet was equally impressive. Without writing a tasting note, both of these wines were fantastic in there balance, sophistication and restrained power. No doubt they also both benefit from a little bit of time in the bottle with the current release being 2006.</span></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">Interestingly the Shiraz and Cabernet are bottled under cork which is more the exception to Stelvin these days. I really don't have a problem with cork, providing it's high quality, but one does have to ask why would you when SC is almost foolproof, but then I'm being provocative, think about it... The argument from this producer goes something along the lines of allowing variation between the bottles in a good way, make of that what you will but I rather like the idea. So to soak up some of the booze we had a great platter of antipasto, Anthony being designated driver had a coffee or two and I admit to having a glass of the shiraz. It could not be helped! On we went, but I watch this producer with interest and will definitely have to make a return trip.</span></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">This time of the afternoon is a difficult one when your tasting, you've just had lunch, a few wineries ticked off, so a bit of palate and mental fatigue can kick in. I'd be interested to know what others do to rejuvenate and energise, we just pushed on. You can chomp all the raw cashew and apple you like, but there is a limit, it's tough man! On we went, next stop Coldstream Hills.</span></div><div style="margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">Now Medhurst was stylish, and so was <a href="http://www.coldstreamhills.com.au/" target="_blank">Coldstream Hills</a>, if a little cold. I have to preface this next bit with a disclaimer of sorts; I have every respect for James Halliday, he knows what he's on about, likes wine, writes the odd review and so on, I even make the odd joke about him, which for those who know me is a token of my esteem. What I dislike is all that being blasted at me at every opportunity, you know what I'm on about, this or that wine being given 95 points by the man, 5 star wineries and all that... Anyway Halliday was one of the original owners here, though don't take it from me, if you visit the cellar door you will get told this 47 times. Signed copies of the next decades wine guides will be available, because you have to face facts sooner or later and check what's rated 5 stars, who would visit a winery otherwise?</span></div><div style="margin-bottom: 0cm;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWhZvHRu6OkViZV1wQzXO60MhArH8dz6DqzZ4ZAyE-VVR6hHDvILa66jGYNbZruckZLjho2qFfljqeptkSwoeUW1lGgmvQ8DM_qLvI1xEzg0SjWGsbBuHj0EjM2uRjKNJ0jXTBWFWZRg/s1600/IMG_0726.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWhZvHRu6OkViZV1wQzXO60MhArH8dz6DqzZ4ZAyE-VVR6hHDvILa66jGYNbZruckZLjho2qFfljqeptkSwoeUW1lGgmvQ8DM_qLvI1xEzg0SjWGsbBuHj0EjM2uRjKNJ0jXTBWFWZRg/s320/IMG_0726.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You cannot complain about the view from Coldstream Hills...</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">I may have been a little stuffed from lunch, the view was lovely, the wines were all very high quality, some probably sublime. Great. However the approach to it all was lame and the experience exemplifies what I'm on about. Our barman, expert, taste guide or whatever we title them was disinterested and run off his feet, scampering between 4 different groups. The cellar door has a nitrogen injection system in place, so as the tasting bottles are exhausted, the wine doesn't oxidise, or the process is at least slowed. In theory this is good; didn't work with two of the wines I tried, but of course I had to effectively argue with the poor guy behind the bar and then accept profound apologies when he actually tried what he was offering. All rather tiresome, the high point was watching some of the AFL Grand Final as the TV was perched on the bar.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">In short, very good wine but a totally underwhelming experience.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">The weather was on the improve as Anthony and I rolled down the path to the car and headed to our final pairing of the day, Allinda and De bortoli. I told you we were dedicated! </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-family: Times New Roman, serif;">Stay tuned for part III as it's taking a bit longer than I thought, bear with me!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
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</div><div style="margin-bottom: 0cm;"></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-13232545558833126082011-12-04T18:10:00.001+11:002011-12-04T18:26:49.381+11:00Vino Contrasts.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><b>Wynns Coonawarra Cabernet Sauvignon 2005 & Printhie MCC Riesling 2010</b></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGOp_hvtL7ox-Z2WztKkaxT-Z1c8ZPeYNdxlWXiUXMKLRXReg1abA8cp6oiiyo2VjHMIo7LkBvZ-Y1HsBf7si7OjNSIGFYFIzyEEnNwchz1WFv2kZvtNiu0YV0-MoMbGNski4DN9l2_Q/s1600/IMG_0879.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGOp_hvtL7ox-Z2WztKkaxT-Z1c8ZPeYNdxlWXiUXMKLRXReg1abA8cp6oiiyo2VjHMIo7LkBvZ-Y1HsBf7si7OjNSIGFYFIzyEEnNwchz1WFv2kZvtNiu0YV0-MoMbGNski4DN9l2_Q/s320/IMG_0879.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The iconic label art</td></tr>
</tbody></table> By my own admission I'm terrible at promptly writing up my tasting notes (this one is from back in October). It probably has plus and minus factors, but I do find it makes me think about the wines a bit before putting it all together in a “proper” note. These two contrast nicely, both are classic varieties but come from very different regions and wineries, one an established producer with a distinguished pedigree, the other an impressive newcomer. Each really impressed and were very much enjoyed.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;">The Riesling comes from the Orange region in New South Wales. <a href="http://www.printhiewines.com.au/" target="_blank">Printhie</a> make many lovely wines and this is the equal of any in the range. It also compares well with other varietal examples and indeed other rieslings from Orange.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;">Lovely pale gold colour and tight nose. Candlestick, minerality and kerosene on the nose which envelopes sherbet and grapefruit/lemon citrus fruit. The palate has zesty lemon lime, generous sweetness, a hint of the floral and a pineapple note. Acidity draws it all together but it's not too dry. Whilst good fresh, I tried it over subsequent days and the wine was lovely, with a softening and a tantalisingly complex mix of all the elements. A little short term cellaring may be an option. 90.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;">Second up is Cabernet from a classic Coonawarra producer <a href="http://www.wynns.com.au/" target="_blank">Wynns</a>. (This is the 2005 Black Label), I really like the wines from this producer and this is as good any they have released. The beautiful deep ruby colour (very youthful appearance) is the first aspect you notice and this is followed by the powerful and focused nose. There's cedar, tobacco along with a eucalypt/menthol note. Ample red and black berry fruit comes through, tailed by an earthy ferrous note. The palate reflects all the features of the nose and the fruit is lovely and held by more savoury elements of leather, briar and coffee. The tannins are mouth coating but well measured and close the palate nicely as a dusty afterthought. Great length. Just like the nose the striking thing is the power and focus of the wine delivered with such finesse, it's so complex and yet beautifully integrated and balanced. My pencil scrawl said “understatement & power; a Rolls Royce.” No doubt it will go for many more years. 94.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAL2r94A4-N4Tid4LXK-WY1xrqzFmdBVxdkpd95JchIctKVHHSMefZRoB-mdyN966Ztz2o2HQNmNC4udUixUiXPugLzCR6Cj1WGO5Ao46KKhMSd-zZOTBGIFqvtwU_wtAmB1suwIe15jk/s1600/IMG_0877.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAL2r94A4-N4Tid4LXK-WY1xrqzFmdBVxdkpd95JchIctKVHHSMefZRoB-mdyN966Ztz2o2HQNmNC4udUixUiXPugLzCR6Cj1WGO5Ao46KKhMSd-zZOTBGIFqvtwU_wtAmB1suwIe15jk/s320/IMG_0877.JPG" width="320" /></a>Although absolutely different wines, red and white, old and new, this pair are wonderful in many ways but share one crucial characteristic. This is the manner in which they reflect a sense of place and style; terroir. It may seem obvious, but there are far too many wines which don't do this and are generic. This might be ok for industrial high volume production, but I don't want to drink those wines and quite frankly life is too short. The depressing point here is that sometimes it isn't just cheap wines which are guilty of this, there are some supposedly quality examples which are in the frame. I'm not going to endorse faulty or rough wine making, but I'd take on these problems in a wine if the maker has “gone for it” in an attempt to strive for some style and individuality. From this point they can begin to create wine, because like playing music if you don't bring some style or something new to the process it's not really art and not really wine is it...</div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-1889287100916521042011-11-29T20:11:00.007+11:002011-11-30T08:38:07.105+11:00Breakfast Variations For All Occasions, Or BLT Bliss, nom nom nom!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So in the interest of continued diversification and variety here's another first. We seem to be having a few, but then these are such exciting times! It's a breakfast construction or “stack”, I use the term because it recalls the humour of a year or two ago (well it got to be funny), when everything you were served, be it in restaurant or more casual eatery was described as some sort of chimney pipe construction. “Stack of duck confit, green pea and kipfler” or “Beef with vegetable stack” and so it goes, you get the idea and one has to admit it is probably a better word than pile, though it can be a challenge to see the difference. Anyway, what matters is the product and the flavour, something good to chomp on! I think this is something along those lines.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
*I confess it's only really a stack/pile because I opted for the open sandwich idea, keep that to yourselves though.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Breakfast is not something you really want to mess around with. Your a bit sleepy, at best a bit slow but feeling refreshed, at worst hungover and feeling about as good as last nights ashtray looks. You need a tea/coffee/juice and something to revive the long flagging blood sugar levels. Here's something to help, it might even impress if you have friends and hangers on present.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jyd0fhVrQUhVheN-l6ci9TdWpPUvUT5Dczgawvt4zBDHhyphenhyphenHUhVtGzVHiHJbejerJSDAjQ05fe8rywx7661s2AbI0d56SjlCPN0lXhL4ym41PJl-REu0ID94__Zqg1Mhh-IZ5COStHlc/s1600/IMG_0988.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jyd0fhVrQUhVheN-l6ci9TdWpPUvUT5Dczgawvt4zBDHhyphenhyphenHUhVtGzVHiHJbejerJSDAjQ05fe8rywx7661s2AbI0d56SjlCPN0lXhL4ym41PJl-REu0ID94__Zqg1Mhh-IZ5COStHlc/s320/IMG_0988.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Suprisingly I took the photo...</td></tr>
</tbody></table>I must call it a BACT really, I omitted lettuce and added a slice or two of cheese. Rationale? Who wants lettuce at 9am and you can't have enough tasty protein in this mix. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="font-weight: normal; margin-bottom: 0cm;"><b>So to the recipe...</b></div><div style="font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sourdough Bread, sliced (I use my own, always wanted to say that!)</div></div><div style="font-weight: normal; margin-bottom: 0cm;">Avocado, sliced</div><div style="font-weight: normal; margin-bottom: 0cm;">Bacon (here use whatever cut/type you like or have, remember it is 9am)</div><div style="font-weight: normal; margin-bottom: 0cm;">Cheese (I used a bit of aged cheddar, but again personal preference and availability is king) </div><div style="font-weight: normal; margin-bottom: 0cm;">Tomato (I repeat the above statement)</div><div style="font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>Optionals</b></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">butter </div></div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">garlic</div></div><div style="font-weight: normal; margin-bottom: 0cm;">Pepper</div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sauce of choice (I'd like to say I enjoyed something sophisticated here, but my guilty pleasure is a dash of tomato sauce.)</div></div><div style="font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry some bacon, as this cooks slice your avocado, tomato and cheese. When the bacon has nearly reached the level of cookedness (dodgy word there I know, so sue me) you like, toast the bread. At this point when the toast is done I give it a little rub with a cut garlic clove, not too much and it's very tasty. This is one of the options I suggest and you can also butter or not butter as you desire, I just felt with the cheese and avocado it didn't need it, but choice and free will are great things.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">On the toast arrange the ingredients in as artistic or haphazard way as pleases. I did make mine look ok for the photo but I promise everyone that the whole cooking process, even the photography only took me about 15 mins and I made it early in the morning. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Eat it! Possibly with Coffee, Tea or a Bloody Mary depending on how desperate the circumstance.</div></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com1tag:blogger.com,1999:blog-1668320988488781109.post-91996348317519806922011-11-27T21:02:00.004+11:002011-11-30T09:59:05.589+11:00Not Drinking Wine? So Talk About It. Cygne Blanc...<div style="margin-bottom: 0cm;"><span style="font-size: medium;"><b>Benson Rise Cygne Blanc 2007 </b><span style="font-size: small;"><span style="font-weight: normal;">Limestone Coast, South Australia.</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H0I_j3ishKWq1AZeEXLt4SJeGbTCVdFHNykf2Wzgp-E1syiWdmQYTyWeu7OYrHi6lr57lJSWQ4JWH8gwK7O9pKXQ256y3vv-D71tMsvvkI8umON4RJ9W3FfKbT0-c2KnIwgv4kOkeWs/s1600/IMG_0985.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="font-family: inherit; font-weight: normal;">I find myself having a non drinking evening, rather silly if you ask me, so what to do but think about a good drop. Here's an opportunity I thought to delve into my tasting archive and put one of those rather silly notes to some use! </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-family: inherit;"><br />
</span></div><div style="font-weight: normal; margin-bottom: 0cm;"><span style="font-family: inherit;">Cygne Blanc is an interesting and rare variety I came across and was intrigued to taste. The grape has it's origins in the Swan Valley area of Western Australia and would appear to be a white mutation of Cabernet Sauvignon, a chance discovery in the garden of a vigneron at that. Propagation began from this single seedling and test batches and small scale production have followed from that point. To date the variety perhaps hasn't risen to the level that was hyped by some, but on the basis of this wine I feel further experimentation is worth the effort, as you will see by my ramblings below. I should also note I tasted the wine properly after it had been open a day, on opening I would say the wine was tighter, but there was some volatility. It was all more settled the next day.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H0I_j3ishKWq1AZeEXLt4SJeGbTCVdFHNykf2Wzgp-E1syiWdmQYTyWeu7OYrHi6lr57lJSWQ4JWH8gwK7O9pKXQ256y3vv-D71tMsvvkI8umON4RJ9W3FfKbT0-c2KnIwgv4kOkeWs/s1600/IMG_0985.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H0I_j3ishKWq1AZeEXLt4SJeGbTCVdFHNykf2Wzgp-E1syiWdmQYTyWeu7OYrHi6lr57lJSWQ4JWH8gwK7O9pKXQ256y3vv-D71tMsvvkI8umON4RJ9W3FfKbT0-c2KnIwgv4kOkeWs/s320/IMG_0985.JPG" width="239" /></a> <span style="font-family: inherit;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><span style="font-family: inherit;">Approaching 5 years old, the wine has a very youthful pale lemon hue. Nose has lemon citrus, stone fruit, lanolin and a hint of spicyness (spice may have faded somewhat over 24hrs) with a touch of flint. On the palate the texture jumps out at you, with a full, mouth filling but soft quality, my note said (“interesting!”) the lanolin quality comes through but there is also fruity sweetness with peach and melon. A savoury quality, underlines and counterpoints these features in the form of a grassy herbal note. This savoury quality is bolstered by pleasing acidity and lingers on the palate. A split personality was the thought I had of the wine as a whole, but in rather a good way. 87?</span></div><div style="font-weight: normal; margin-bottom: 0cm;"><span style="font-family: inherit;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-weight: normal; margin-bottom: 0cm;"><span style="font-family: inherit;">So a few wild stabs and questions! It feels a bit like a weird blend of Semillon/Chardonnay/Viogner (or something... Vermentino)? My questions were: Could it take some oak and would it be better a little leaner with a bit more acidity? To this end there would be pros and cons. In the rather sprawling world of wine it's always good to have something different and new, but only if it genuinely contributes something worthwhile or compelling to what is an already overflowing market. Another angle that might add to arguments for and against this variety is how it fairs in the shifting growing conditions we are experiencing due to climate change and water availability. I'm not sure if it shares the late ripening characteristics of Cabernet, but this would surely be an asset if it were the case. On having a glass of this as a drink, the lingering savoury quality is what struck me most. I felt like I'd been eating some tasty antipasto or the like. Perhaps similarly to Vermentino, this would be great with food, and versatile. If you get a chance to try some, see what you think. </span></div><div style="font-weight: normal; margin-bottom: 0cm;"><span style="font-family: inherit;"><br />
</span></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-58702085422782722892011-11-26T19:27:00.007+11:002011-11-26T21:32:51.067+11:00Baby, You'd Be So Nice To Come Home To... or Mint Orange with Pomegranate Molasses<div style="margin-bottom: 0cm;">I'm not much of a dessert man if I'm honest. There isn't some particular prejudice towards dessert, I quite enjoy them and indeed have been known to have a second go at ones I particularly esteem; I even create them on occasion, it's just not a focus I have. Too savoury a palate, or maybe the title suggests I'm subconsciously in a hurry, I have no idea. Here we are anyway with a dessert, which is a first for musings.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Just a note at this point that I think pomegranate molasses the most amazing thing. It is so good in a variety of savoury and sweet situations because of it's beautiful intertwined sweetness and biting acidity. Translating to a great counterpoint in a dish like this, or a tremendous flavour booster on the savoury plate.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">A dessert most simple yet intoxicating, with a tantalising play of sweet and savoury, it could even be used as a palate cleanser if you intended to follow with a more "proper" dessert. Personally my choice after this little number would be a coffee and chunk of chocolate, simple tastes I know...</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm; text-align: center;"><b>Mint Orange with Pomegranate Molasses</b> </div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm; text-align: center;">4 Oranges (navels may be the go, otherwise deseeding is an additional task)</div><div style="margin-bottom: 0cm; text-align: center;">Pomegranate Molasses </div><div style="margin-bottom: 0cm; text-align: center;">Mint, handful torn</div><div style="margin-bottom: 0cm; text-align: center;">Optional White Port</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">With a knife, top and bottom the oranges, then take the skins off. Slice finely crossways. Arrange on a serving dish as you please, throw some mint over and add another layer of orange. How you do this step all depends on the quantity your making, obviously you can make more and this would allow more layers. When constructed drizzle generously with pomegranate molasses. Refrigerate for 2hrs or so for maximum flavour. If you like, a drizzle of White Port (or favourite liqueur, Cointreau would work well) with the molasses adds further tastiness. Garnish with whole fresh mint leaves when serving. It really is quite the delightful melange.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm; text-align: center;"><br />
Despite the apparent simplicity, this really is a show stopper! </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mL-B1w-R5P-TsyzoxOiNPjpMpui8oGW4dwAY_qDr8PUgMzvnoaVHOZhTHGwmLmStNQqj30sPfp2p__fi3md9XSXdRhURoudCm3IO66NdfRM8jH8fA988dzMwIH19eisZJcqOuVOTR3U/s1600/IMG_0967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mL-B1w-R5P-TsyzoxOiNPjpMpui8oGW4dwAY_qDr8PUgMzvnoaVHOZhTHGwmLmStNQqj30sPfp2p__fi3md9XSXdRhURoudCm3IO66NdfRM8jH8fA988dzMwIH19eisZJcqOuVOTR3U/s320/IMG_0967.JPG" width="320" /></a></div><div style="text-align: center;"></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com2tag:blogger.com,1999:blog-1668320988488781109.post-91164938639225477152011-11-23T21:52:00.003+11:002011-11-24T08:28:38.244+11:00Warm Courgette & Bean and Salad<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">Most of the time I like to try and be an original, or at least think I am. I know I know, it's all been done before but I resist as I can. So anyway this is a first where I post another's recipe pretty directly, bear with me though as it serves a purpose beyond mere cookery. Oh and it's fantastic in flavour and simplicity.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">The recipe comes from an episode of Poh's Kitchen where Poh teams up with <span lang="en"><span style="font-weight: normal;">Antonio Carluccio. For those unfamiliar with either, do you live under a rock? Google them! It's Antonio's recipe, sure, but not really (I'm certain he would agree). It's so simple and classic that it or a variation has graced many a table; we are blessed to have and be able to pass on dishes like these.</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwg_hzGCe_Y150rOUiWzIGBw2m93W-PQ5ErLs2HndTXwd1UWkbzE3MBG7p1qQZ8qdpsx1cH8BUHvbJ28eYbqPjS4GLizaU1u-AjHqo8EJb8fScN8hPWsXwfeRZba-lj9j-EvjH-MbOu0/s1600/IMG_0956.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwg_hzGCe_Y150rOUiWzIGBw2m93W-PQ5ErLs2HndTXwd1UWkbzE3MBG7p1qQZ8qdpsx1cH8BUHvbJ28eYbqPjS4GLizaU1u-AjHqo8EJb8fScN8hPWsXwfeRZba-lj9j-EvjH-MbOu0/s320/IMG_0956.JPG" width="239" /></a><span lang="en"><span style="font-weight: normal;">So before I get to the recipe, this dish says a number of things to me: It illustrates beauty in economy and quality of ingredients. It also allows me to express one of the joys which food gives me in that it is a celebration of what unites us, whilst encouraging diversity. The two cooks in question come from very different origins, yet have such a similar outlook when all is said and done. I admire very much Poh and Antonio for their enthusiasm and love of great food and the atmosphere it engenders, both show such obvious delight in what they do.</span></span></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><span lang="en"><span style="font-weight: normal;">What of this recipe you ask? It's so simple!</span></span></div><div style="margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span lang="en"><span style="font-weight: normal;">Green beans</span></span></div><div style="margin-bottom: 0cm;"><span lang="en"><span style="font-weight: normal;">Courgettes</span></span></div><div style="margin-bottom: 0cm;"><span lang="en"><span style="font-weight: normal;">Garlic, roughly crushed</span></span></div><div style="margin-bottom: 0cm;"><span lang="en"><span style="font-weight: normal;">Mint, torn </span></span></div><div style="margin-bottom: 0cm;"><span style="font-weight: normal;">Olive oil (I infused the garlic for an hr or 2 in the oil)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-weight: normal;">Lemon juice </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><span style="font-weight: normal;">In salted boiling water cook the beans and courgettes until slightly softtened, al dente etc (it really depends how you like it) but don't go too far! Drain and toss through the oil, lemon, garlic and mint. </span>Quantities, well I'll just say have a little more courgette than bean and be generous with the mint and garlic over the top. Slosh some oil and lemon over, season, and well, pleasure should ensue! Also, you can obviously adjust it to suit the number eating. Still confused? <a href="http://www.abc.net.au/tv/pohskitchen/stories/s2932644.htm" target="_blank">Click here...</a> There's also a great load of recipes available, so it's well worth a look. (Thanks ABC TV).<br />
<br />
Easily a good dish to go with lamb or another cut of meat, it is also delicious alone or with some salami and good bread.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">In closing as Antonio Carluccio says, MOF. Minimum of fuss, Maximum of flavour! Thanks to you and Poh Ling Yeow. </div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0tag:blogger.com,1999:blog-1668320988488781109.post-32039196597096679642011-11-22T22:48:00.006+11:002011-11-30T19:48:33.018+11:00“What's that Skip, you fancy something Italian?” Kangaroo Bolognese...<div style="margin-bottom: 0cm;">It's funny how some people react when you mention Kangaroo featuring in a dish you cooked or tried, I'm not entirely sure why, but it seems to divide, some love the idea whilst others appear perplexed. Sure I understand the notion of it being a national symbol; many seem to see kangaroos as cute and cuddly, up there alongside koalas for example, but there's some irony in the fact that neither are particularly like this most of the time in the wild. Not that koalas are eaten regularly, but I digress! Kangaroo seems a logical additional protein choice for a variety of reasons, but principally, alongside more familiar meats, such as beef, chicken, lamb etc, here is a relatively sustainable and low impact product. There is some argument about how sustainable, but there is no comparison between the relative environmental impact of cattle vs kangaroo.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">From the consumers point of view this meat is interesting for a few reasons: it can be seared as steaks for a lean and flavoursome dish, and many prize the gamey quality of the meat. This high quality, it's leaness and flavour also suggest it would make excellent carpaccio. However for this dish I'm using a mince, the main concern with any preparation of roo remains ensuring the meat does not dry out due it's extreme leaness (for those unfamiliar with it think of venison). It's handy to use a little bit more oil or even use another fat or stock to maintain the delicacy of the meat. For steaks, in the form of marinades and bastes; in this case a little more olive oil in the initial cooking process.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">For this take on a dish possibly done to death, I feel the kangaroo brings such a wonderful depth of flavour and a welcome twist and sense of difference. It is also intentionally an easy one to prepare regardless of your skill level. The nervous or novice can do this one and it's great for the pros when you want something good, but don't want to be slaving in the kitchen for hours. I love cooking, just not all the time!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><b>Ingredients</b></div> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRwVgDKsZmuAo9A0_UTl3uNOzsDubZs9dcaVJejCbkYzqmw5dPkeaDh1DrhvEdRH6iX8fgLdy6UxfOhJ3fABM8tFjqWH5iS8lvvh_FsPWknuT675Ebvwl1Z4lL3mUY52qTwnXCcBUH94/s1600/IMG_0927.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRwVgDKsZmuAo9A0_UTl3uNOzsDubZs9dcaVJejCbkYzqmw5dPkeaDh1DrhvEdRH6iX8fgLdy6UxfOhJ3fABM8tFjqWH5iS8lvvh_FsPWknuT675Ebvwl1Z4lL3mUY52qTwnXCcBUH94/s320/IMG_0927.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dish goes nicely with a Cruickshank 2007 Shiraz...<br />
(<em>See it in the previous post</em>)</td></tr>
</tbody></table> Olive oil<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">2 small to med onions</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">3 cloves garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">500g kangaroo mince</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">½ tsp cumin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">1 tsp mixed herbs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">A little dried chilli</div>Good grind of black & white pepper <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">salt</div>1 tsp sugar <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">2 bay leaves dried (really a matter of taste, I'd use less if fresh) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0cm;">Some of my superdupa pork belly stock! (beef stock is ok if you don't have the former) * </div><div style="margin-bottom: 0cm;">2 400g tins of tomato</div><div style="margin-bottom: 0cm;">a little quality red wine (2 dessert spoons approx)</div><div style="margin-bottom: 0cm;">parsley</div><div style="margin-bottom: 0cm;">parmesan cheese</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><strong>Piling it all in the pot</strong></div><div style="margin-bottom: 0cm;"><br />
Sweat off and lightly brown the onion in a little oil, throw in a little salt as this nears completion. Add your mince and garlic, cook until the meat is coloured through. pop the spices in and let this cook a little as you open the tins of tomato. Whack these and your stock in the mix and combine. You should have quite a lot of liquid, but this is good as I just let it all cook for a couple of hours and reduce gradually to a rich sauce, really the longer the better, but if your low on time turn the heat up. Right at the end of the process I add the small amount of wine as an essence to the sauce, it gives a lovely subtle lift to the flavour. You may like to use the same wine you will serve with the food, if your having wine. (Who makes statements like that? Of course you shall have wine!) You can also check your seasoning at this point as well and adjust accordingly.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Mix through al dente cooked pasta of your choice, I like Fettucine, but the choice is between you and your pantry shelves. Garnish with parsley and parmesan if desired.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">*My Pork stock is the rendered material of an oven roasted piece of pork belly, there's onion, spices, wine and various other goodies that went into the roast originally, anyway I froze the remaining liquid and have been using it in sauces and other dishes to give depth and richness. It's great! If I don't use this or another “proper” stock, I've been using good quality stock cubes in recipes, this would be fine here.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Skippy rates it 5 stars ;) Actually reflecting on it, the thought of Cannibalistic Kangaroos digging into this is somewhat disturbing, or the seed of a new horror film... On that note, enjoy!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Musings Of Tastehttp://www.blogger.com/profile/06842447708269210154noreply@blogger.com0