Baby, You'd Be So Nice To Come Home To... or Mint Orange with Pomegranate Molasses

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.

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.

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...

Mint Orange with Pomegranate Molasses

4 Oranges (navels may be the go, otherwise deseeding is an additional task)

Pomegranate Molasses

Mint, handful torn

Optional White Port

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.

Despite the apparent simplicity, this really is a show stopper!

Warm Courgette & Bean and Salad

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.

The recipe comes from an episode of Poh's Kitchen where Poh teams up with 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.

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.

What of this recipe you ask? It's so simple!

Green beans

Courgettes

Garlic, roughly crushed

Mint, torn

Olive oil (I infused the garlic for an hr or 2 in the oil)

Lemon juice

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. 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? Click here...  There's also a great load of recipes available, so it's well worth a look.  (Thanks ABC TV).

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.

In closing as Antonio Carluccio says, MOF. Minimum of fuss, Maximum of flavour! Thanks to you and Poh Ling Yeow.

Vinifera Graciano 2008 Mudgee, NSW

I do actually drink and sample wines from all over, but here's another wine of interest from Mudgee!  In my defense, it is a little bit exotic...

Graciano hails from Spain calling the Rioja region home, therefore perhaps this wine is a little Latin flavoured. This example is interesting as the variety is still a relative rarity in Australia, and this is the only example from Mudgee.



The wine, probably quite enjoyable with a few
pages of The Adventures of Augie March...



The wine is light Garnet with good clarity. Nose is of floral notes, citrus and spice flowing through to a shellac, leather and a wood dust note. Although the wine is light to medium on the palate, this is deceptive as there is considerable depth. Initial sweet fruit gives way to sour cherry, cumquat and a hint of anise/musk. There's a good savoury character coming through to back the fruit in a leathery wood note. Good acidity keeps thing nice and tight, without being overbearing. Tannins were quite fine. Overall it probably finishes a little short, but there seems to be a lot of potential here, and I think it could age gracefully, if you are into a number score I'd say about 89+.

This wine is exciting for a few reasons, not least of which is the relative rarity here of the variety. Intriguingly, the grape is noted for somewhat harsh tannins, but in this case as a varietal wine the producer seems to have tamed this. I'm unsure of the vinification process used in this instance, but it has successfully overcome any issue in this regard.   (The grape is often blended with Tempranillo and Grenache, giving tannic backbone and color to the wine.)  The flavour profile is also a welcome change from many of the usual suspects; I certainly enjoyed the duality of this wine with it's seeming opposites of sweet fruit and floral citrus notes set against the savoury leather, sour cherry and firm acidity. Tempranillo (another Spaniard) is enjoying a wave of popularity at the moment, I think this grape in Australian conditions could be as good, if not better.

If you want to check out this producer: http://www.viniferawines.com.au/