Single vineyard, basket pressed, 100% Barossa Valley Grenache Rose. Just off dry, this is a great alternative to a rose from the Provence, offering zip, spice, crunchy fruit, strawberries, peach, pink grapefruit and more. The mid palate texture is generous, giving the wine a wonderful mouthfeel which perfectly complements the bright acidity and red fruits. Yum.
Tin Shed contains a shed-load of wonderful small-batch, vegan friendly Barossa wines. Founded by Peter Clark in the late 1990s, Clarkey is also renowned as Head Chef and shareholder at Vintners Bar & Grill in Barossa, a venue consistently recognised as one of Australia’s leading regional restaurants.
Region
Barossa Valley, SA
Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regi ...
Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regions. Read Full Article
Fresh and vibrant, perfect for a summer eve with good company and your favourite sauv blanc or pinot grigio...
Ingredients
2 kg fresh cooked and peeled tiger prawns
4 ripe avocados
½ lemon
2g chopped dill
Mayonnaise to bind (ideally kupi which is a Japanese soy bean mayonnaise – can be bought from most supermarkets)
Zest of 1 lemon
Salt and pepper to taste
4 red radishes
1 tablespoon mirin
1 teaspoon grated light palm sugar
20g finely chopped ginger
Juice of 1 lime
4 punnets of micro herbs – suggested baby coriander, watercress, parsley and shizo
Watercress Shot:
2 bunches English medium watercress
300g garden peas
400g vegetable or white chicken stock
100ml pouring cream
10ml Lemon infused extra virgin olive oil
salt and fresh cracked black pepper to taste
Method
Marinate finely sliced radishes in the ½ the mirin, ginger, lime and palm sugar, let sit for at least 4 hours to infuse the
A vego twist on an Italian favourite; a hearty panful for those opting out of the moo/baa/oink variety.
Ingredients
1kg jap pumpkin, peeled, cut into 1cm-thick slices
1½ tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
2 medium zucchini, halved, sliced
200g button mushrooms, thickly sliced
400g can diced tomatoes
1 teaspoon mixed herbs
100g baby spinach
30g butter
2 tablespoons plain flour
2 cups milk
250 g grated mozzarella cheese
125g dried lasagna pasta sheets
Method
1. Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside.
2. Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini and mushroom. Cook, stirring, for 10 minutes or until vegetables are just tender. Stir in tomato and
