Take 300 grams of goats cheese - a soft, creamy version. You can use an ash coated cheese or non-ashed. Finely chop sun-dried tomato and very small capers and mix thoroughly through the cheese. Chop continental parsley and a clove of garlic very fine and mix through. Serve with flatbread and fire roasted capsicum strips (It’s worth taking the time to roast these yourself, skin them and marinate in white vinegar and olive oil). Don't forget to grab a nice Grenache, Temp or Sang to sip whilst enjoying this.

I was lucky enough to catch this fish in between shifts at work. Its great not only to enjoy the catch but to prepare it and enjoy eating it as well. This specimen was caught on local mussel right on the turn of the high tide. Enjoy! - The Anchorage Head Chef - Craig Bonney

Ingredients

1 x 600gm Whole Bream 1 Piece root Ginger (25grams Approx) 2 Whole Bullet Chillies 10g Lemongrass 5 Kafir Lime leaves 2 Small Limes 50ml White wine (I used a Dry white) 50ml Light Soy sauce Baby Spinach and broccolini Sea Salt

Method

Scale and gut the Bream removing gills and cut through buoyancy sack to remove blood around backbone if any. 1. Cut three to four marks through the flesh along the fish to help the flavour penetrate and to speed up the cooking process. 2. Wash and Slice kafir lime leaves, de-seed chillies and slice into small dice, then slice lemongrass into small rounds. 3. Slice

Classic Thai noodles, with option to sizzle your tongue with a dose of habanero chilli. Not for the meek!

Ingredients

24 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

Method

1. 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.

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

Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine.

In Australia

Here in Australia, particularly the Margaret River region, the grape is often blended with Sémillon. Varietal styles, made from only the Sauvignon blanc grape, from Adelaide Hills and Padthaway have a style distinctive from our New Zealand neighbours and tend to be more ripe in flavor with white peach and lime notes and slightly higher acidity.

Characteristics

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the