Dandelion Lionheart of the Barossa Shiraz 2017
Barossa Valley, SA
I love making this stew when in the depths of winter we have the slow combustion fire going. With the cosiness of the fire and the smell of the stew slowly cooking on the combustion fire-top, the world seems a happier place when we hunker down by the fireside in refuge from the cold and rain, comfort food and wine at the ready.
Ingredients4 beef cheeks (if you can’t find beef cheeks at your butcher, ask him to substitute them with gravy beef – about 750gms) 2 kangaroo fillets (about 500gms) Olive oil 4 cloves of garlic 1 large brown onion 3 golden shallots 4 sticks of celery Orange zest (from 1 orange) 6 sprigs of fresh thyme 2 bay leaves 400ml of red wine (shiraz, grenache, tempranillo or similar) 1 cup of homemade beef or chicken stock Seasoning to taste
MethodTrim the beef cheeks (not too severely) and cut the beef cheeks and kangaroo meat into large pieces Marinate the meat in
Cheeky and rich winter warmer. Will hold it's own against a McLaren Vale or Barossa Shiraz.
IngredientsServes 4 Beef 4 pieces Beef cheek 1 Carrot 1 stick Celery 1 Onion 2 Garlic 1 Bay leaves 1 Sprig Thyme Salt Pepper 250ml Veal Jus ½ bottle Red wine ¼ bottle Ruby port Mash 2 large Potatoes 100g Butter 10ml Milk Salt Pepper Onions 4 large Onions 75ml Olive Oil Salt Pepper Sherry vinegar
MethodTrim the beef cheeks and seal in a heavy based pan until dark golden on all sides. Remove and reserve and season with salt and pepper. Peel and dice the carrot, celery and onion, crush the garlic and caramelize until golden. Add the beef pieces back into the pan and throw in the thyme, bay leaves, a good pinch of salt and a few turns of freshly milled pepper. Deglaze with a good slouch of red wine and
Looking for something to stand up to that big, bad red? Look here. And throw some garlic mash on the side.
Ingredients60 ml olive oil 4 (6 ounce) beef tenderloin steaks salt and pepper to taste 1 small onion, minced 7g paprika 60ml dry white wine 120ml beef broth 115g Spanish blue cheese, such as Cabrales or Valdeon 8g chopped parsley
Method1. Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm. 2. Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then
Soft, buttery stew in a bath of shiraz. Sure to chase the deepest winter chill out the door.
Ingredients6 chunky rounds of oxtail 1 kg pig cheeks, cut into 2cm cubes ¼ cup plain flour ¼ cup corn flour 1 tsp smoked paprika 1 tsp ground cumin 1 tsp fennel seeds ½ cup ghee 1 cup tomato puree 4 baby leeks, washed and diced 2 medium onions, finely chopped 2 big carrots, finely chopped 2 sticks of celery, finely chopped 4 plump cloves of garlic, roughly chopped 3-4 sprigs of thyme 1 bushy sprig of rosemary 2 large bay leaves 1 whole star anise 1 litre Shiraz Juice of 1 orange, plus a strip of the peel
MethodPreheat the oven to 150°C. Cut off hard white fat from the oxtail. Put the flours and spice in a steady polythene bag with generous amounts of salt and pepper. Place
Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regions. Warm and dry, it is renowned for producing the distinctive Barossa Shiraz, a full-bodied red with notes of chocolate and spice. The valleys and sloping hills create several temperature ranges. But in summer, take it from us: it's just plain hot.
The soils range from clay and loam in the cooler areas to the classically South Australian sand and red-brown loam in the valleys. Irrigation is often required, but with water supply an increasing problem, many growers are practicing dryland farming, relying on what falls from the sky and clings from night fog. Couple this with the number of very old vines in the region (which produce limited quantities of grapes), and the result is fruit with deeply concentrated flavour which quickly ripen. A great foundation for some of the world's most acclaimed reds.
Settled in numbers in 1841, land in the area was offered to
Region: South Australia
Proprieter: Elena and Zar Brooks
Winemaker: Elena Brooks
PO Box 138
South Australia, 5171
Dandelion Vineyards, the love child of Elena and Zar Brooks, was rated as a Five Star producer in its first year in James Halliday’s Australian Wine Companion 2011 and again in 2012. “Elena is not only the beautiful wife of industry dilettante Zar Brooks, but also an exceptionally gifted winemaker”. And was listed amongst the Best New Producers in 2011 and 2012 and awarded the equal highest pointed Sauvignon Blanc in the Guide, equal highest pointed Rose in 2012 and equal highest pointed Eden Valley Shiraz as well. Indeed, 20 of the 21 of Elena’s wines reviewed by James Halliday have received more than 90 points. (The miss a most respectable 89/100) and an unprecedented four wines
Dandelion, Sister’s Run, Heirloom Vineyards, Cien y Pico
Elena originally hails from Lyaskovets, Bulgaria, a small town famous for its wine. She is a qualified winemaker, BSc (Oenology) Adelaide and has made wine for various Australian Wineries as well as being a consultant winemaker to a number of leading wine companies in Spain, Italy and Bulgaria.
Born to a MIG Fighter Pilot and Helicopter Mechanic (both of whom happened to be involved in the wine industry in Lyaskovets), Elena's interest in winemaking stemmed from time spent translating for Australian Winemakers Stephen Bennet, David Norman, Dylan Rhymer, Kym Milne MW and others, who worked at her mother's winery between '93 and '98.
With Stephen Bennet’s support and her family’s encouragement, Elena made the move to Australia and started studying winemaking at Adelaide University in 1998, graduating in 2001 with a Bachelor of Science (Oenology). (Elena’s mum was
Shiraz (which is essentially Syrah) is a dark-skinned grape grown throughout the world and used primarily to produce powerful red wines.
Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other viticultural practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical" though blackberry and pepper are often noticed. With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savory "tertiary" notes such as leather and truffle.
"Secondary" flavor and aroma notes are those associated with several things, generally winemakers' practices (such as oak barrel and yeast regimes).
It is called Syrah in its country of origin, France, as well as in the rest of
Dandelion Pride of the Fleurieu Peninsula Cabernet Sauvignon 2014Special Price $22.00 Regular Price $30.00
Sister's Run 'Cow’s Corner' Barossa Grenache Shiraz Mourvèdre 2017Special Price $18.00 Regular Price $22.50
Dandelion Wonderland of the Eden Valley Riesling 2013Special Price $22.00 Regular Price $30.00
Dandelion Enchanted Garden of the Eden Valley Riesling 2017Special Price $22.00 Regular Price $27.50
Dandelion Lion’s Tooth of McLaren Vale Shiraz Riesling 2017Special Price $22.00 Regular Price $30.00
Dandelion Wishing Clock of the Adelaide Hills Sauvignon Blanc 2016Special Price $22.00 Regular Price $28.00