Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Friday, December 16, 2011

EXTRAVAGANT JOY WITH A YOUNG, CRISP HUNTER VALLEY SEMILLON

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Shellfish
14 comments:
Tuesday, November 8, 2011

MID-WEEK MEAT & VEG FOR A TEXTURAL, DRY AND SAVOURY ADELAIDE HILLS CHARDONNAY

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Pork scotch fillet with Chinese five spice and herb butter
2 comments:
Sunday, October 9, 2011

A MEDITERRANEAN INSPIRED DINNER FOR A DARK, DRY AND RUSTIC VICTORIAN SANGIOVESE

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Chicken cacciatore. This rather intense example is flavoured with cherry tomatoes, kalamata olives, onion, anchovies, red wine, tomato paste...
2 comments:
Wednesday, September 14, 2011

A PLATE WITH POULTRY, POTATO AND A PECULIAR PRESENTATION POINT, FOR A MATURE YARRA VALLEY CHARDONNAY

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Chicken, broad bean and artichoke stew, with a simple mash accompaniment. Indeed, only a sick and twisted individual would use brussels spro...
Wednesday, August 3, 2011

A NEAT AND SWEET LITTLE DESSERT FOR A RIVERINA BOTRYTIS SEMILLON

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Honey and vanilla panna cotta with a simple toffee decorative
Tuesday, July 12, 2011

A VERY EXPENSIVE, SPANISH INSPIRED SNACK FOR A NOT SO EXPENSIVE, SPANISH INSPIRED AUSTRALIAN TEMPRANILLO

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Iberico Jamon Predominantly made in Spain, Iberico Jamon is an opulent cured ham produced primarily from the black Iberian pig. At $200/kg f...
Thursday, June 30, 2011

A MID-WINTER MAIN FOR A PEPPERY GRAMPIANS SHIRAZ

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Chargrilled, aged organic oyster blade, served on a deliciously rustic mash of Dutch cream potatoes, broccoli, green peas, kale and seeded m...
3 comments:
Thursday, June 9, 2011

LOCALLY MATCHED SAUSAGES FOR A SMOKY, DARK FRUITED MARGARET RIVER CABERNET

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Margaret River Venison Chorizo, purchased just down the road from the Vasse Felix winery.
Wednesday, May 4, 2011

A TERRIBLY AMBITIOUS ENTREE FOR A NERVY YOUNG MORNINGTON CHARDONNAY

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Casey's Lamb Tartare (recipe borrowed from a Mr J. Oliver) Served on a grilled sourdough crisp bread, this organic lamb back strap tarta...
Wednesday, April 27, 2011

AN END OF EVENING CLASSIC WITH A RICH, RAISINY RUTHERGLEN MUSCAT

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70% Cocoa bitter dark chocolate
2 comments:
Thursday, April 14, 2011

AN ENTICING ENTREE FOR A LIGHTLY WOODED MARGARET RIVER SEMILLON SAUVIGNON BLANC

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Pan-fried scallops, cooked with chilli, shallots and white wine
Friday, April 1, 2011

AS THE COLD NIGHTS APPROACH, A HEARTY DINNER FOR A VIVIDLY FRUITED, RUSTIC BAROSSA GSM

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Spiced lamb back strap, served on top of a garlic cous cous flavoured with carrot, spring onion, mint and coriander
Monday, March 7, 2011

A VERY LIGHT, SIMPLE SEAFOOD LUNCH FOR THAT DARLING OF AUSTRALIA'S LUNCHTIME CROWD, PINOT GRIGIO

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Flathead ceviche, served in a martini glass
Thursday, February 17, 2011

A TRIO OF HOUSE MADE, WOOD OVEN PIZZAS AT SALTRAM, WITH A NEW-AGE BAROSSAN SHIRAZ TEMPRANILLO

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From left to right: Greek lamb with tzatziki and fresh mint leaves Paprika roasted potato, bacon, mozzarella, sour cream and chives Vegetari...
Wednesday, February 9, 2011

A DELICIOUS SUMMERTIME DISH FOR A YOUNG, PURE AND CHALKY EDEN VALLEY RIESLING

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Crispy-skinned Atlantic salmon with mango salsa, served on a bed of snow pea sprouts
3 comments:
Wednesday, January 26, 2011

A TERRIFIC TASTING PLATE FOR A TIGHT, EFFERVESCENT TASMANIAN SPARKLING

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(From left to right) Natural oyster with lime juice, cracked pepper, sliver of avocado , Roma tomato mince and fresh coriander Natural oyste...
2 comments:
Thursday, January 13, 2011

A SNEAKY SNACK FOR A LIGHTLY SPICED, SUPPLE TASMANIAN PINOT NOIR

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Pâté, or more specifically, The Goods 'Fleurieu Fine Foods' Grand Marnier Pâté (my apologies for the product endorsement!) Ever sinc...
Thursday, December 30, 2010

TRY THIS WITH A DRY, RICH PYRENEES CABERNET SAUVIGNON

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Grana Padano cheese. Like the similar, longer matured Reggiano Parmigiano, Grana Padano is a dry, hard, sharply flavoured cheese, often labe...
Tuesday, December 7, 2010

A FINE ACCOMPANIMENT TO BAROSSA MATARO

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Charcoal grilled T-Bone steaks (portable Weber). Cooked and enjoyed whilst watching a most un-South Australian summer-like lightning storm, ...
Sunday, December 5, 2010

HANDY USES FOR A GOOD CHEAP CHARDONNAY #2

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Casey's mussels in a creamy white wine sauce. (For the mussels statisticians out there: 40 mussels purchased, 36 thrown in for steaming ...