Dandelion Pride of the Fleurieu Peninsula Cabernet Sauvignon 2014
McLaren Vale, SA
Southern Fleurieu, SA
"Lambascioni" is pickled onions, and with melt-in-your-mouth lamb it's just magic. What a treat for a Sunday roast!
Ingredients1 lamb neck 1 x 3g lamb shoulder, rolled 10 x lamb ribs (ask your butcher to chop meat for you) 200ml white wine 100ml extra virgin olive oil 10 cloves of garlic 5 bay leaves pinch of chilli powder pinch of dried oregano 2L of chicken stock 500g peeled tomatoes 200g anchovies salt and pepper to taste *500g lambascioni (pickled Italian onions) *150g truffled pecorino Note: *Both available from quality continental stores.
MethodAdd all ingredients excluding lambascioni and truffled pecorino into a tray with lamb. Cover with foil and braise in oven on 180°C for 1 hr and 45 minutes. Remove foil and bake for a further 20 mins. Remove from oven and mix in lambascioni and grate truffled pecorino on top. Serve immediately.
Lovely spin on a mince roast. Don't spare the sauce ndash; just serve some bread to wipe the plate!
Ingredients200g pork mince 200g lamb mince 50g breadcrumbs 1tsp Sicilian oregano pinch cayenne pepper 50g chopped parsley 500ml napoli sauce salt to taste 4 baby eggplants 100g grated parmesan 4 tbls parmesan to serve
MethodSlice eggplant long ways in half, score the flesh careful not to pierce the skin cook in boiling water for approx 5 minutes or until soft, remove from the water and cool in the refrigerator on a tea towel. Combine both minces and breadcrumbs, parmesan, oregano, cayenne pepper and parsley season to taste. Once eggplants are cool scoop out flesh and add to the mince taking care not to tear the eggplant skin. Stuff the eggplants skins with the mince mixture and place onto a roasting dish, spoon napoli over eggplants and bake at 180°C for approx
Sweet and spicy, everything nice-y! A lovely nibbler.
Ingredients(serves 4) Duck Pancakes 1 roasted peking duck (1.8 – 2.4kg) 100ml hoisin sauce, plus extra for wrappers ½ bunch coriander and roots 50ml sweet chilli sauce 50g finely chopped ginger 50g finely chopped garlic 20 pre-made pancake wrappers Salad 1 red onion finely sliced Alfalfa sprouts, Snow pea sprouts Bean shoots 50g pickled ginger 1 peach finely sliced ⅓ bunch fresh coriander, 1/3 bunch fresh mint 50ml Nam-Jim Dressing Nam-Jim Dressing ⅓ cup brown sugar ½ crushed clove 1 cup soy sauce ½ cup mirin 1/6 cup sweet chilli sauce 1/6 cup sesame oil ⅓ cup fish sauce 1 tsp grated fresh ginger 100ml lime juice ½ tsp crushed fresh chilli
MethodDressing: Place all ingredients into a bowl and whisk thoroughly. Pancakes & Salad:
Another excellent vegetarian option. Just enough to get that tummy rumbling for the mains. Perfect with dry whites or medium bodied reds... Lovely.
IngredientsFor puree: 500g of spinach 500g of kale 1tb olive oil 100ml of cream 1 clove of garlic dash of salt & pepper For crumble: 1kg jerusalem artichoke 100g sunflower seeds 100g almonds 50g butter softened 60ml olive oil 2 sprigs sage 2 sprigs thyme dash smoked paprika 50g parmesan cheese
MethodPre-heat oven to 220°C/350°F. Prepare bake: Peel and cut artichokes. Combine artichokes thyme, sage, salt, pepper, and olive oil and place onto oven tray. Bake for approximately 35 minutes until golden brown. Remove from oven and set aside to cool. Crumble topping: Toast almonds and sunflower seeds until golden brown, then let cool. Place parmesan, butter, sunflower seeds, almonds, paprika, salt and pepper
A simple dish, successfully prepared by Dan (who can often muck up a piece of toast). Try it, a true crowd pleaser.
Ingredients120g pitted green olives 2 garlic cloves - roughly chopped ½ bunch mint leaves picked ½ bunch flat-leaf parsley leaves picked ⅓ cup grated pecorino, plus extra shavings to serve ⅓ cup (80ml) olive oil 400g spaghetti
MethodRinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper. Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water. Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.
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
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
A trot down the road from McLaren Vale, the Southern Fleurieu is a relative newcomer as a wine region. Keep in mind we're comparing to some of the old regions in South Australia – vines were planted here as early as 1853, and it wasn't until bushfires in the late 19th century that most were wiped out. it is re-emerging as a great region, with a fantastic Mediterranean climate and great soil. Like The Vale, complexity and elegance feature in its wines.
Buxton Laurie is the first bloke on record for planting vines in the region (1853, Port Elliot). 4000 vines were producing 1,500 gallons of wine every year until the bushfires hit and destroyed the vines. Today, wineries and vineyards are active in several areas – Currency Creek, Kangaroo Island and the notable Langhorne Creek. Grenache, Viognier and Pinot Gris are starting to pop up amongst the familiar Aussie reds and whites grown in the region, showcasing the wide variety of climates and
Cabernet Sauvignon is unmistakably one of the world's most recognised red wine varieties. It is produced in most major wine growing regions across the world, from the banks of the Gironde in France to Lebanon's Beqaa Valley, to the valleys of California where it overtook the Zinfandel variety on it's rise to glory. Since the late 1800s Australia has definitely proven itself in the world of the humble 'Cab Sauv'. Speaking locally, I turn the page on my desk copy of Halliday's 'Wine Atlas of Australia & New Zealand', to read: 'Whichever yardstick one adopts, Coonawarra produces most of Australia's great Cabernet Sauvignon.'
Proud ParentsCabernet Sauvignon was born in the 17th century in an accidental parenting mix-up and is the spawn of a Cabernet Franc and Sauvignon Blanc entanglement which occurred in south western France. (Which reminds of a joke where a Chihuahua and a Pug walked out a bar one day..) Immediately its popularity amongst
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