Dandelion Wishing Clock of the Adelaide Hills Sauvignon Blanc 2018
Adelaide Hills, SA
What a delightful spicy starter. Perfect with an old Riesling, but for the young at heart!
Ingredients2 teaspoons vegetable oil 12 large uncooked prawns, shelled and deveined, leaving tails intact 2 teaspoons white sugar 1 tablespoon fish sauce 1 tablespoon lime or lemon juice 2 tablespoons chilli jam 1 fresh small red chilli, sliced thinly 1 stick fresh lemon grass, sliced thinly 4 shallots or small red onion, sliced thinly 2 teaspoons thinly sliced fresh ginger 4 fresh kaffir lime leaves, sliced thinly ½ cup loosely packed fresh coriander leaves, chopped coarsely 2 spring onions, sliced thinly ⅓ cup tamarind juice ½ cup loosely packed fresh mint leaves
MethodHeat oil in wok; stir-fry prawns until prawns change colour. Add sugar, fish sauce, lemon juice, chilli jam and toss to combine. Add chilli, lemon grass, shallots, ginger, lime leaves, coriander, spring onion and half of the
Classic Thai noodles, with option to sizzle your tongue with a dose of habanero chilli. Not for the meek!
Ingredients24 large king prawns 150ml fresh tomato sauce 600g chicken strips 15ml tamarind concentrate 300g julienne onion 30ml ABC soy 180g bean sprouts 40g castor sugar 3 bunches pak choy 3 cloves garlic 300ml pad thai sauce 1 dried chilli 60g preserved turnip 40ml oyster sauce 3 each haberno chilli (optional) 30ml fish sauce 2pkt rice stick noodles (soaked in warm water till soft) 5ml sesame oil 120g roasted crushed peanuts pinch paprika 60g fried shallots
Method1. Heat oil in wok until smoking 2. Add prawns & chicken. Fry for 30seconds. Add onion. 3. Strain oil & return prawns, chicken & onion to wok. 4. Add sliced haberno chilli, pad thai sauce, caramelised onion and preserved turnips. 5. Add noodles & cook till coated in sauce. 6. Add pak choy & bean
Ingredients½kg Salmon 3 cups coconut milk 3 tablespoons fish sauce 2 tablespoons palm sugar Chopped kaffir leaves Coconut cream Chilli Paste: 5 dried chillies 1 teaspoon galangal 1 tablespoon chopped lemon grass 5 shallots 7 cloves garlic ½ teaspoon kaffir lime peel 1 teaspoon coriander root 1 teaspoon salt 1 teaspoon shrimp paste
Method1. Pound chilli paste ingredients until fine 2. Cut salmon into 2 pieces 3. Heat 1 cup of coconut milk over medium heat (keep stirring) 4. Add 1 cup of coconut cream, heat until oil appears on top. 5. Add chilli paste and mix until fragrant. 6. Add 2 cups coconut milk and heat. 7.Season to taste with fish sauce and palm sugar. 8. Grill salmon until cooked, top up with chilli paste sauce. 9. Garnish with kaffir lime leaves.
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 keen on this
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