food

This is our go to dinner in my home. If you haven’t had beef cheeks then you are missing out! Granted this recipe takes a little time to make but the beauty of it is it freezes AWESOMELY.

Pork is one of my favourite meats to eat – so versatile and great at anytime of the day too! This dish calls on my times travelling around Asia and having crazy good crispy skin pork, unbelievably flavourful dipping sauces and fresh & spicy salads.

Read our last article on Fondue? Here's the recipe! It was the Seppeltsfield DP 117 Dry Flor Apera Sherry which won out on the evening - We tried the 2013 Sidewood Mappinga Fume Sauvignon Blanc which worked well and while we had Yalumba’s 2016 Eden Valley Viognier on the table we didn’t even open that because the sherry had already established itself as the perfect accompaniment.

Feijoas. Love em or hate em? We found a mature tree out back of the office this week which was dropping ripe fruit and Elspeth Mark B and I got busy harvesting them like a threshing machine and shoving them in our heads as fast as we could chew. One of us may have spent sometime afterwards with our head literally jammed into a box filled with Feijoas. While the ‘harvesters’ love em, the office score line is about 50 50 – 50 in the love column, 50 in the – ‘urgh, that tastes like medicine or deep heat’ column. Either way, there’s a ‘kinda’ wine connection in as much as feijoa flavours can be found in some white wines, especially Riesling. Flavour wise Feijoa’s are a study in unusual contrasts, from both a flavour and textural perspective – tropical aromas with guava and maybe a hint of pineapple, then with strawberry and something decidedly green … the atavistic brain senses delight mixed with caution –

From time to time we all need a small break from the hustle and bustle of life, as hard as that is to accept for someone like myself - a full time professional musician. As a self professed workaholic, I often fill every bit of down time with some sort of career busy-work. However, as my partner had a few days work interstate, we decided to make use of my 'musician's weekend' and spend Monday through to Wednesday morning in Melbourne, being sure to return to Adelaide just in time to continue the working week in the orchestra for a matinee performance of 'Matilda the Musical'.

Melbourne. It's a great city.

Many of us Adelaideans share a strong affiliation for this neighbouring capital city. With its distinct artistic vibrancy, multiculturalism and ever-evolving food and drink culture, there's always an adventure to be had in some way or another. As musicians, Sally and I have individually spent large amounts of time here working on

This is a very quick and hearty meal to prepare and perfect for the upcoming cooler months.

Ingredients

Method

While the Tomich Blanc de Blanc is the perfect partner to seafood and Asian cuisines, it has enough depth and complexity to pair with richer foods as well and is a great starting point to a celebratory brunch. The day after a big pizza-making dinner with friends is the perfect time for a frittata – chances are by late morning, you’ll be looking for some kind of salty comfort food that doesn’t take a lot of energy to prepare. It’s also likely that you’ll have more than a few leftovers in the fridge which have been conveniently pre-chopped, shredded and/or grated as part of your pizza prep. That’s why the other name for this dish is the ‘fridge-tata’. Weekend brunch is also a great time to crack some bubbles. In between mouthfuls of the bitey sharpness of gorgonzola and parmigiana in the frittata, the fresh and light fruitiness of the Blanc de Blanc bubbly with its hints of melon and crisp apple, turn this meal into a real taste celebration

Grab a crisp, dry and full-of-the-refreshing-flavours-of-pear PG to accompany this. The rich fruitiness goes beautifully with the down to earth flavours in tortilla and has a vibrancy that lightens the richness of the potato and egg, lifting it from comfort food into a delicious appetizer. The tortilla (pronounced ‘tor-tea-ya’) is served in most tapas bars throughout Spain and when done right, is potato heaven. The meltingly tender potato and onion, encased in eggy, olive oily goodness is mouth-wateringly irresistible and despite using only four ingredients, is a really impressive looking dish. It can be served at room temperature or cold and is perfect for appetizers, picnics or a light summer dinner. I have a tendency to overshare my exploits in the kitchen on social media and I think the tortilla has featured more often than photos of my children. The visual feast that is the simple Spanish potato omelette has caused plenty of virtual drooling from my friends –