Now that's a mouthful! Crispy and creamy finisher. Perfection after a big feed and with a nice sticky...

Ingredients

(serves 8) Panna Cotta: 2 sheets leaf gelatine 600ml thickened cream 100g caster sugar 2 vanilla beans Zest of one lemon 200g fresh mixed berries 50ml sugar syrup Tulles biscuits: 100g plain flour 100g icing sugar 3 egg whites beaten 100ml melted butter

Method

Panna Cotta: Soak leaf gelatine in ice water to soften. Place cream, sugar, vanilla seeds and pods, and lemon zest in a pan and heat over low heat for five minutes, squeeze softened gelatine of excess water and add to the pan with the rest of the ingredients and stir until gelatine has dissolved, strain and pour into moulds(120mls) and refrigerate for 4 hours before serving. Heat sugar syrup in a pan then add fresh berries and chill until serving. Tulles

Simple and bright. With lime? Delight. Urgh. Sorry. Regardless of the bad prose, this will pair exceptionally well with a nice citric Riesling...

Ingredients

12 large local peeled king prawns, tail on, deveined 1 mango, skin and seed removed, diced 1 cup of baby watercress leaves ½ red onion, finely sliced 2 avocados, dice one and mash the other. Gently mix the diced avocado and mashed avocado together. Lime Dressing 30ml extra virgin olive oil 30ml lime juice 1 tsp white sugar 1 tsp grain mustard Zest of 1 lime Grind of black pepper Pinch of salt

Method

1. For dressing, place all ingredients in a jar and shake well. Refrigerate. 2. Place 4 ring cutters, 10cm in diameter x 5cm high in the centre of the 4 plates and divide mango and avocado between them, pressing down lightly. 3. Remove cutter and top mango and avocado with onion, prawns, and watercress. 4. Drizzle with lime dressing (shake well before use) and serve

While we are big fans of using wine in our cooking, there's a bottle of whiskey kicking around for these such indulgences...

Ingredients

Serves 4 Irish whiskey roasted strawberries 65g caster sugar 100ml strawberry coulis 50ml Irish malt whiskey 16 very large even sized strawberries 1 recipe yoghurt foam (recipe below) 1 recipe pistachio sculpture (recipe below) 1 punnet baby coriander, to garnish, optional Yoghurt Foam 1g gelatine leaves 85ml cream 65g sugar 345g yoghurt Pistachio Sculpture 150g sugar 50g pistachio nuts, blanched, peeled and coarsely chopped 2 tbs freeze dried strawberries, crushed to coarse crumb

Method

Irish whiskey roasted strawberries Cook sugar to a caramel. Add coulis and whiskey and cook till sauce is deep red. Add strawberries & toss in caramel. Heat in oven till just warm, basting frequently with the whiskey and strawberry coulis. Serve

How many roads must a man walk down before you can call him a man?...

I don’t know but I know there are not many roads a man can walk down in McLaren Vale without bumping into a Chalk Hill Vineyard!

Region: McLaren Vale
Proprieter: Tom Harvey
Established: 1996
Address:
PO Box 205
McLaren Vale
South Australia, 5171

With 6 plots spread the breadth and width of the Vale Tom Harvey and the Guys at Chalk Hill have the enviable position of being able to plant a diverse range of varietals specific to the different terroir that suits each vineyard.

Chalk Hill’s tale has been growing for over 6 generations through the Harvey family and is still today committed to hand crafting wines. Wines that show off not just the grape and its surroundings but the character and personality of its creators.   Amidst usual suspects Shiraz and Cabernet,

Less than 40km south of Adelaide, McLaren Vale is another one of South Australia's renowned Shiraz producers, accounting for roughly 50% of grapes crushed annually. The climate is markedly different from the Barossa, being much more Mediterranean with four clear seasons and higher rainfalls. McLaren Vale reds reflect this, showing deep complexity and power along with the ability to cellar for decades. While Shiraz grabs the most attention, chocolate-rich Cabernet Sauvignons, Chardonnays and Viogniers are worth sampling.

The climate is influenced by ocean breezes coming in from the Gulf of St. Vincent to the west and the altitude of the Sellicks Hill Range to the south. Soil type is varied, ranging from red-brown loam and sand to dark clay and the often-mentioned terra rosa. A misspell of the Italian phrase "terra rossa" (meaning "red soil"), this ruddy-red stuff is left behind when limestone breaks down, and any viticulturist will tell you it's great stuff to grow vines in due