I love the name, it could be the bad guy in a poorly shot western movie but instead it’s yet another recipe from yours truly that the Heart Foundation has tried to censor. Really good chorizo is a food group in its own right (as I see it), so how can you make them taste better? Inspired by a recent dining experience at a tapas bar in Sydney, I went back to my kitchen and had a crack. Here’s what I came up with... Take two chorizo and remove the skin, cut into chunks start frying on medium heat on a non-stick pan. Grab three cloves of garlic, bash with the flat part of your knife and throw in the pan, skin on. As the fat in the chorizo starts to melt onto the pan drizzle honey over the top (2-3 teaspoons) and continue cooking. When the juice starts to stick to the pan de-glaze with sherry or spice vinegar and put in a bowl to serve. Wash this down with a glass or three of 2014 Chalk Hill Vermentino, the lifted tropical fruit and cutting acidity of this wine is the perfect

Lip-smacking snapper, polenta and Asian greens. Complex and worth it.

Ingredients

2 x 180g snapper filets, skin on Paprika Salt and pepper Polenta Triangles: 150g medium polenta 450-500ml cold water 20-30g grated parmesan cheese Salt and pepper Asian Vegetables: 100g wong bok, julienned 50g julienne carrot 50g julienne snow peas 25g julienne salad onion 25g bean sprouts 6-8 coriander leaves, torn or chopped 6-8 mint leaves, torn or chopped Half a long red chilli, fine sliced Knob of fresh ginger, peeled and fine sliced Several good dashes of sesame oil Garnish Japanese pickled ginger Lemon wedge Julienne eschalot greens, curled in water

Method

Assemble your equipment; you want a flat tray like a biscuit sheet, a home deep fryer if possible, a saucepan, a sauté pan or two, and a wok, or a large sauté

I was lucky enough to catch this fish in between shifts at work. Its great not only to enjoy the catch but to prepare it and enjoy eating it as well. This specimen was caught on local mussel right on the turn of the high tide. Enjoy! - The Anchorage Head Chef - Craig Bonney

Ingredients

1 x 600gm Whole Bream 1 Piece root Ginger (25grams Approx) 2 Whole Bullet Chillies 10g Lemongrass 5 Kafir Lime leaves 2 Small Limes 50ml White wine (I used a Dry white) 50ml Light Soy sauce Baby Spinach and broccolini Sea Salt

Method

Scale and gut the Bream removing gills and cut through buoyancy sack to remove blood around backbone if any. 1. Cut three to four marks through the flesh along the fish to help the flavour penetrate and to speed up the cooking process. 2. Wash and Slice kafir lime leaves, de-seed chillies and slice into small dice, then slice lemongrass into small rounds. 3. Slice

Something of a trinity of lovely light flavours: wine, whiting and pasta. Brilliant, great for a summer repast. Use a quality dry white while cooking and serve it with the meal.

Ingredients

500g Linguine pasta 1 cup Fish stock 150ml Dry White wine 1 bunch Italian Parsley 12 small Whiting Fillets 120g Reggiano Parmesan 2 cloves Garlic 2 tbls Virgin Olive oil

Method

Bring a generous pot of salted water to the boil and add linguine, stirring initially to avoid sticking; until pasta is al dente. Heat 2 tablespoons of olive oil in pan. Place roughly chopped garlic and whiting fillets into hot oil, toss gently and add roughly chopped parsley, white wine, and fish stock (method below). Season with salt and freshly cracked black pepper. Strain cooked pasta and add to fish and sauce in pan and toss through while adding parmesan. Serve in large pasta bowls topped with shaved parmesan and chopped parsley. Fish Stock: (makes about 2L) In

Don't let the prawn on the barbie cliche spook you. This is as contempo as you care, but why would you? Just enjoy.

Ingredients

24 large raw king prawns, peeled and deveined, tails left intact 185ml Asian marinade (see below) Green salad, to serve Asian Marinade: 70ml grapeseed oil 1 tb sesame oil 1 cm piece ginger, finely chopped 1 garlic clove, crushed 1 tb oyster sauce 2 tb kecap manis 1 tb fish sauce Red chilli, finely chopped, to taste (optional) Makes 1 cup.

Method

Asian Marinade: Put the grapeseed and sesame oils, ginger, garlic, oyster sauce, kecap manis, fish sauce and chilli into a bowl. Stir to combine and use as required. Asian marinade can be stored, covered, in the refrigerator for up to 2 days. Prawns: Place the prawns in the Asian marinade for 1 minute before cooking, then chargrill on a preheated barbeque

The hot vintages of the 2008 and 2009 growing season definitely put South Aussie vineyards through their paces, especially in the hotter regions. For many vignerons these record heat conditions punished vines, stalling flavour development while sugar levels raced ahead.

While there have been plenty of good and even exceptional wines made, many of these wines carry the double albatross of excessive alcohol and dead fruit even after reverse osmosis. In hotter regions particularly, many traditional varietals suffered, with low yields, excessive baume and loss of varietal flavour being just some of the side effects. Varieties commonly found in the warmer parts of Europe fared much better in terms of vine health during the heatwave and fruit quality when picked. I wondered to what extent these extreme vintages would influence the planting of warm climate cultivars like Vermentino and if Vermentino has a viable mainstream future. You may well ask why I wondered,

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