Dandelion Twilight of the Adelaide Hills Chardonnay 2019
Adelaide Hills, SA
Dill and butter and melt-in-your-mouth fish. Break out some crusty bread for that sauce.
Ingredients4 pieces of Blue Eye, skin on, trimmed and boned (about 180g each) 4 Radishes quartered 4 Baby Leeks trimmed and cut into 4cm lengths 1 Baby Fennel finely sliced 500mL Vegetable Stock 450g Butter diced and chilled 200g Baby Spinach 3 tbs Butter 2 tbs Chopped Dill, Chives and Chervil Dill Sprigs, and micro Basil to garnish Salt and Pepper
MethodBring the stock to a simmer. Slowly whisk in the cold diced butter until incorporated. Place the Blue Eye pieces into the stock and gently simmer for about 8 minutes, or until cooked through. Meanwhile, blanch the vegetables until tender. Wilt the spinach in a pan with 1 tbs of butter, season and drain well. Place a 6cm ring on 4 warmed plates and press the spinach into the centre. Arrange the vegetables around the spinach and garnish
Don't let the prawn on the barbie cliche spook you. This is as contempo as you care, but why would you? Just enjoy.
Ingredients24 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.
MethodAsian 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
What a decade the 90s was! A quick poll in the office had my colleagues recalling happy pants, grunge, MC Hammer, 90210, mobile phones, the twilight of the Hawke/Keating era, Monica Lewinsky and of course... Chardonnay. It’s important to note that Chardonnay was here well before the 90s but this was the decade it was introduced to us, the masses, in two very distinct phases – wooded and unwooded. The wooded era came to us in the early 90s when many of the larger companies were serving up Chardonnay so cloaked in oak flavour and so oily in texture that the variety itself was lost in the noise. I kept hearing descriptors like ‘coconut and vanilla’ to describe the nose and ‘sweet’ to describe the taste. This was a time where we got to learn more about the application of oak in all its forms (chips and barrels) and residual sugar added in spoonfuls. Inevitably the overcorrection came where suddenly producers were scrambling to unleash their unwooded
Considerably cooler than the surrounding plains, the hills are washed in rain during winter months, and the peaks wrapped in fog. It is considered a high rainfall region compared to other Australian regions, but outside of winter the climate is warm and dry. Night time temperatures are the feature - notably cooler than the day when the sun sets. Worth noting is how the average rainfall increases the higher you go, with Mount Lofty picking up 1400mm on the old splash-o-meter compared to 850mm just 10K down the road in Charleston. This range of moisture and altitudes results in a variety of soils, but in general are sand and clay loam over clay subsoils. A bit of shale and ironstone can be found, and the soil is acidic on average and rarely acidic.
The combination of climate and soil lends to superb cool-weather whites like Riesling (if you watch for mould), Sauvignon Blanc, Pinot Noir and crisp Chardonnays. Merlot, Shiraz, Cabernet Sauvignon can also be found, with the grapes
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
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