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.
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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.Read more
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 –Read more
Read moreI first visited the Cotswolds 5 years ago whilst on a music tour to London and all over Germany. We stayed with our good friend, Victor (Vic), who is everything you could ever hope for in a faux country England grandfather.
Read moreThis is a very quick and hearty meal to prepare and perfect for the upcoming cooler months.
Serves 4Ingredients
6 chicken thigh fillets, boned and skin off, diced into large chunks3 sticks of celery, sliced thinly1 fennel bulb, chopped roughly into thin slices Clove of garlic, chopped finely (optional)1/2 brown onion, sliced thinly (optional)8 medium sized full flavoured tomatoes, chopped roughly (removing the skin is optional)1/3 cup of concentrated tomato sauce (normal tomato pasta sauce consistency is perfect)1 cup of chicken stock1/3 cup of white wine5 stems of fresh thymeHandful of fresh tarragon leaves, chopped roughly (optional)Salt and pepper to taste2 tablespoons of crème fraiche (optional) or a tablespoon of butter (optional)Method
Sautee celery and fennel (with