"Lambascioni" is pickled onions, and with melt-in-your-mouth lamb it's just magic. What a treat for a Sunday roast!

Ingredients

1 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.

Method

Add 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.

Cheeky and rich winter warmer. Will hold it's own against a McLaren Vale or Barossa Shiraz.

Ingredients

Serves 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

Method

Trim 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

A hearty plate for a hearty red. Put the fire on and be ready to put your feet up afterwards!

Ingredients

2 x 220g eye fillet 1 sheet of short crust pastry 4 brown onions ½ cup brown sugar 2 tbs Persian fetta 1 medium carrot 100ml red wine jus (any simple recipe)

Method

Vol au vont 1. Cut two large circles out of a sheet of short crust pastry using a small plate as a template. 2. Brush the top of one of the circles with simple egg wash (1 whisked egg), then place the other circle on top. Score a slightly smaller circle (1 cm smaller in diameter) into the top of the pastry circle, brush with egg wash and cook for 10 minutes at 180°C or until golden brown. 3. Meanwhile, finely slice the onions and sauté in butter. Add brown sugar and cook until the mixture has a jam like consistency. 4. To make the carrot curls, peel the carrot and then using

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.

History

Settled in numbers in 1841, land in the area was offered to

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).

History

It is called Syrah in its country of origin, France, as well as in the rest of