This bright and crunchy Rosé offers flavours and aromas of redcurrants, strawberries, spices, and Turkish Delight. The fruit-filled palate leads to a dry, elegant finish. Serve just chilled.
Colab and Bloom is a winery owned by Norm Doole, Mike Farmilo and Nick Whiteway. Mike Farmilo is the winemaker here, former maker of Penfolds Grange and twice winner of the Jimmy Watson trophy. The winery produces wines from the Barossa, McLaren Vale, Fleurieu and Adelaide Hills, with an emphasis on Shiraz, Pinot Gris, Sauv Blanc and Tempranillo.
Variety
Grenache
You might remember the story of the Emperor’s New Clothes - in which a couple of imp ...
You might remember the story of the Emperor’s New Clothes - in which a couple of impoverished tailors convince a preening peacock of an Emperorthat they can make him the most fabulous set of threads in the universe. Read Full Article
The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job.
Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling.
Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck
Shellfish and butter... never a bad thing, right? Right! Pair it up with a Chardy from Pemberton for a truly local experience...
Ingredients
2 whole marron (or crayfish)
If they are still alive, place the marron into the freezer for 5 minutes to put them to sleep. Sliced in half lengthways and clean out the head and veins.
2 ripe peaches (cut into wedges)
6-8 cherry tomatoes (halved)
Fish stock:
This will make approximately 1 litre of stock and you can freeze what you don't use.
1 litre water
1 white fish (head & frame only, ask your local fish monger)
1 brown onion (diced)
1 tbsp fennel seeds
To Finish:
50g chopped butter
2 courgette flowers (halved)
2 tbsp chopped chives
2 tbsp Yarra Valley Salmon Caviar
Method
Prepare the fish stock. Wash fish frame, place into a pot with water, chopped onion and fennel seeds, bring to the boil, skim, simmer for 20 minutes then strain through muslin cloth.
Heat a pan
Terrina di lattuga romana e trota affumicata. An Italian salad featuring fresh, flesh flaked, boneless smoked trout.
Ingredients
4 baby cos (romaine) lettuces with outer leaves discarded
80ml (2½ fl oz/⅓ cup) white wine vinegar
60ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra for drizzling
150 g (5½ oz) smoked trout, flesh flaked, skin and bones removed lemon wedges, to serve
Method
1. Separate and wash the lettuce leaves and place in a large bowl. Add the vinegar, oil and flaked trout.
2. Toss together and season to taste with sea salt and freshly ground black pepper, keeping in mind that the trout has a salty taste.
3. Place in a 21 x 9 x 5 cm (8 x 3.5 x 2 inch) terrine mould or tin lined with plastic wrap, cover with extra wrap and place a heavy weight, such as food tins, on top. Refrigerate overnight.
4. To serve, drain the juices, then turn out the terrine onto
You might remember the story of the Emperor’s New Clothes - in which a couple of impoverished tailors convince a preening peacock of an Emperorthat they can make him the most fabulous set of threads in the universe.
The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job.
Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling.
Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck
