Food Wine Sleep

I only had a minute to reflect as Gertie, the python wrapped herself around my neck but it was time enough to lower my champagne glass and peruse the menu for this year’s Sheraton Mirage Longest Lunch, part of the Port Douglas Carnivale from 18th – 27th May.

This year the core gourmet events (Long Lunch/Plates of Port/ Seafood Extravaganza) are all on one weekend (18th-20th May), perfect for a quick, indulgent getaway.

The Sheraton Mirage Longest Lunch is the ideal excuse for a very, very long lunch. There’s pre-arranged seating under a beautiful lakeside marquee and table service of a highly anticipated, three course menu showcasing fresh local produce accompanied by the very best of Australian wines and Asahi beer. Think treats like Daintree tea smoked duck breast and melt-in-your mouth grain fed Tableland beef. Executive Chef Klaus Keller has put together a fabulous spread.

This year, organisers Events NQ are tipping a colour theme inspired by the candy coloured flavours of Italian Gelato and say guests will be able to try their hand at bocce while they enjoy welcome drinks!

I’ve tasted the menu and viewed the venue – you will be impressed. You might even be lucky enough to score a personal visit from one of the ’special’ guests. Yes, Gertie the python is completely harmless, even though the look on my face might say otherwise. She’s a long standing guest at the lunch and has never misbehaved!

Check the accommodation/lunch deal available at the Sheraton Mirage – great value!

That night dinner is held deep in the rainforest at Flames of the Forest, a secret rainforest glade. Here eight of Port Douglas’ finest restaurants and their chefs will gather to create a stunning eight course degustation under the stars with matching wines sponsored by the Red and White Wine Portfolio.

One of the courses will be Flames in the Forest Head Chef David Spencer’s beetroot-cured atlantic salmon with sorrel salad and citrus salsa accented with bush lemon and lime – a wonderful palate pleaser.

This year’s theme ‘Music to Dine By’ means each chef has been inspired by a piece of music when creating their signature dish. This year the restaurants involved are Salsa Bar and Grill, Bucci, Bistro 3, Port Douglas Catering, Flames of the Forest and the Sheraton Mirage Port Douglas Resort and The Beach Shack.

The evening includes return transfers from six dedicated pick up points in Port Douglas.

Food, Wine & A Taste of Port is an outdoor food and wine festival on Saturday night that takes place seaside under striking illuminated palm fronds on the foreshore at Rex Smeal Park. As well as the food and wine, there’ll be a fabulous line up of entertainment on the main stage throughout the night with Dragon as the headline act fitting with the 70s theme. “Take me to the April sun in Cuba” sang the band. And they kept on singing, making the 70s ring with their hits.

Sunday is a day for families, couples and friends to come together and enjoy free entertainment and great seafood all along the boardwalk at the Marina with the Seafood Extravaganza. Stalls offering the ‘fruit of the sea’ will be plentiful and you can also buy seafood direct from the trawlers in the marina. Kick back with a coldie, listen to the band on the deck of the catamaran, and tuck into a bucket of prawns, or fish and chips. Free entry.

If sailing is your thing and who doesn’t like gliding over the water under a billowing sail, get yourself down to the Meridien Marina and hop on a Sailaway sunset cruise. You’ll sail along the Port Douglas coast line for about an hour and a half while the sun sets, enjoying a glass of wine or beer and canapés. It’s tough, but someone has to do it.

There are two don’t miss markets in the area. On Saturday head to Mossman for their country style markets in the park which feature loads of local produce. For another market treat, the huge Port Douglas Sunday markets are must for local fruits and local crafts.

Of course there’s no shortage of great restaurants in Port Douglas as a simple wander down the main streets will prove. If you like good food where the focus is on showcasing regional produce, you’ll love Port Douglas.

Enjoy.

www.visitportdouglasdaintree.com
www.carnivale.com.au

Port Douglas Carnival

Sheraton Mirage Longest Lunch

Port Douglas Market

Kerry Heaney likes blogging almost more than chocolate and is dedicated to finding the perfect cupcake, the best brekkie and the ultimate lunch. She has eaten her way around Australia and enjoys dining on all bush tucker except possum, which she deems to cute to eat. Kerry is a writer, editor and publicist and writes regular food columns and feature stories for a range of publications. See where she has been lately at www.eatdrinkandbekerry.blogspot.com
Follow on twitter @eatdrinkbekerry
Facebook http://www.facebook.com/EatDrinkbeKerry

Food and wine is a match made in heaven. Whether it’s a dinner party or a casual family meal, a nice drop can make it a meal to remember. But how do you select that perfect bottle to go with your scallops, steak or duck? Many of us are afraid to explore wine in the same way we explore food, despite the fact we use the same senses when enjoying both.
Matching your food and wine doesn’t have to be reserved for special occasions. If you think about selecting the perfect wine to match your every day meals you’ll enjoy them a lot more. Here are some of my top tips for matching food and wine:

- Experiment – Shows like Masterchef and My Kitchen Rules have made experimenting with food easier and more accessible. So why not do the same with your wine? Try new varietals and regions – so many people get stuck in a rut of buying the same varietal from the same producer every time they buy wine. Take a chance and try something different every once in a while.
• NSW is famous for Shiraz, Riesling and Chardonnay.
• The Riverina region produces many of the best dessert wines in Australia.
• South Australia produces world-class Cabernet Sauvignon and Shiraz blends
• Victoria’s Yarra Valley produces lesser known blends like Sangiovese, Pinot Gris and Pinot Grigio.

- It’s not always about red and white – Texture is the one of the most important thing to think about when tasting wine. For example, a salmon steak is a heavy fish which calls for a heavier wine like a Pinot Noir, whereas a delicate piece of whiting calls for a lighter wine like a young Riesling or Sauvignon Blanc.

- Factor in the condiments – A heavy sauce like a hollandaise or a rich red wine sauce can dramatically change a dish. Heavier condiments call for heavier wines – a hollandaise would be perfect with an oaked Chardonnay.

- Reverse the order – Pick your wines first and design your menu to suit. At www.wineselectors.com.au you’ll find a recipe match for every wine available. Choose a new wine you’d like to try while trying a new recipe.

There is no denying that some food and wine combinations just work. Fresh oysters and a nice Riesling can make your dinner guests sing, kangaroo fillets and a delicate Pinot can have your barbeque guests begging for more. However don’t be afraid to experiment and try new combinations!

One of Byron Bay’s top chefs, Tippi Heng, is no stranger to the culinary delights of Asia. With a colourful mix of Laos, Chinese and Thai ancestry, he jokingly refers to himself as a ‘Lao-sy-Chinese‘. But it’s no joke that he’s been cooking up a storm for the past 15 years, garnering a local following as enthusiastic as his dishes are spicy.

We had a chance to catch up with Tippi recently, whose soft, understated demeanour and ready smile made us feel right at home. He revealed to us that he began his chef’s ‘training’ when he was a mere five years old, helping his mum to grind spices and prep veggies in their traditional home in Laos. Unlike his siblings, Tippi found his feet in the kitchen, rapidly displaying a culinary precociousness that would later take him far and wide.

Fast forward nearly two decades and several adventures later and you will find him in his restaurant, the Orient Express, located on Fletcher Street, one block over from the Beach Hotel. Orient Express is a casual, yet warm and inviting eatery featuring some of the best modern Asian cuisine in Byron Bay. On the walls you can spot his original ink brush paintings that flow from the same well of creativity and inspiration as the ‘harmony of flavours’ in his food.

One dish that seems to have found such inspiration is the Crab Salad a towering and mouth-watering dish combining rich green avocado and tangy mango on a slab of sushi rice, layered with crab meat drizzled with Miso dressing, sprinkled with four kinds of seaweed all frolicking among razor thin slices of cucumber and spicy wasabi mayonnaise.

It was exactly as head waiter, Rohan described – “a harmony in texture and contrast in flavour.” Accompanied by a dewy glass of Marlborough Pinot Gris, it was a perfect blend of yin and yang.

Also recommended is the Laos crunchy rice salad entrée. It’s a different kind of dish that weaves the texture of crunchy fried rice dumplings with a piquant mixture of lime, smoked chilli and cilantro that will definitely keep your fork busy.

The wide ranging menu also includes traditional dishes such as Vietnamese Pho, mouth watering delights such Crispy Chicken with Tomato Relish or Seared Pepper-Crusted Tuna; duck, seafood, and pork dishes, as well as several vegetarian temptations.

My partner was seduced by something more simple and traditional – Laksa. Yes, perhaps a peasant dish, nothing you could not imagine picking up at a corner shop on the way home from work in a paper cup, but this was not just any Laksa, it was Tippi Heng’s Laksa. The flavours rich, with the right amount of noodles and vegies lazing together with fresh prawns in a rich sambal-coconut soup and topped with smoked chillies, which added a great nuance and their fair share of heat to the meal. I tasted it once and could not resist sneaking a few more spoon-full’s.

Generosity is one of Tippi’s trademarks and shows in the portions served. Tippi gives through his food, which is his passion, his life and his art. As Tippi says, “For me, preparing food is not just about cooking and eating, it has a much deeper and more intimate meaning. It is about generosity, hospitality and friendship.”

In keeping with that spirit, we finished off our evening with a generous slice of mocha tart set on molten chocolate with a mountain peak of choc- vanilla ice cream towering over it like the contrasting elements of nature but far more delicious! Also hard to resist was the honey comb semi-fredo with mixed berries and brandy snaps, which rounded our culinary ride on the Orient Express off perfectly.

Orient Express Byron Bay is open 7 days and booking is advised. Living here, I often get to hear ‘You’re so lucky to live in Byron Bay’. When I hear this, I think of the great food and hospitality that Tippi serves up and I smilingly agree. Check out www.orientexpressbyronbay.com when you are next in the Bay.

Reviewed and written by Erik Bigalk www.ErikBigalk.com

Orient Express Byron Bay

Orient Express Byron Bay

Casual quirky, authentic with an intelligent food offering, Willow & Spoon on busy Samford Road is the sort of café everyone would like to have as their local.

There’s no pretence about the footpath entry which screams suburban café and it’s much the same once you navigate past the tables into the café. The décor is funky recycled meets urban chic with attitude and the staff friendly and efficient.

The vision explodes as you walk through the busy kitchen to more seating at the rear where the tables are set in the large outdoor courtyard which overlooks the back yard. It’s actually the underneath of the house above. There’s totem tennis and a pile of toys for the kids and parking which is a boon in the busy location.

There’s something very Queensland about sitting in cool, dim light on a patchy concrete floor surrounded by a forest of white painted concrete stumps and rabbit warren of multi-level, makeshift rooms.

Generations of Queenslander’s have grown up appreciating this ambiance, not because of its stylish appearance but for the sheer practicality of creating an extra space without much cost which is so much cooler in hot, steamy weather. Throw in an old comfy lounge, a Laminex table and vinyl chairs and a downstairs loo and it’s home sweet home. Add a creative menu with an emphasis on great produce and friendly staff and you’ve got Willow & Spoon at Alderley run by Tracey Mooney and Keith Nunns.

We were there for breakfast and it was a delight to explore the menu. Think highlights like drunken pig, basil-scented labna, garden pea sauce and white Russian butter – not altogether of course!

Although it sits firmly in the café category, the food here is lifted beyond the norm with plenty for the keen foodie to enjoy. There’s so much to take in the chef has kindly developed a glossary for each menu item which offers a full explanation on the food provenance for many dishes. Fascinating reading!

This is a place where you will return over and over to eat your way through the menu, but you’ll need to be quick because it also changes frequently.

On the menu glossary, the description of my breakfast of The Willow bacon and eggs with watermelon and mint granita, corn bread and cultured butter was expanded with tantalising details revealing the black forest bacon comes from a small smokehouse in NSW and the granita was served in the form of a shooter.

Although the cafe is not open at night, it is available as a functions venue for the very cool and retro inspired.

There’s nothing I would change here except to perhaps make the mellow blue sky coffee a little stronger.
Willow & Spoon is not Alderley’s first cafe but it’s the first in a new breed of eating places that will answer a need for this fast growing hub.

Bottom line: Recommended

Willow & Spoon
Shop 2, 28 Samford road, Alderley 07 3113 3810
www.willowandspoon.com.au

Tip: Check the Willow & Spoon facebook page (http://www.facebook.com/willowandspoon?sk=wall) for their special events.

Kerry Heaney likes blogging almost more than chocolate and is dedicated to finding the perfect cupcake, the best brekkie and the ultimate lunch. She has eaten her way around Australia and enjoys dining on all bush tucker except possum, which she deems to cute to eat. Kerry is a writer, editor and publicist and writes regular food columns and feature stories for a range of publications. See where she has been lately at www.eatdrinkandbekerry.blogspot.com
Follow on twitter @eatdrinkbekerry
Facebook http://www.facebook.com/EatDrinkbeKerry

Willow & Spoon

Willow & Spoon

Willow & Spoon

We had been talking about a weekend away for some time and with the summer being what is was on the North Coast, we thought we’d re-visit my old stomping ground – the Bellarine Peninsula, Great Ocean Road and of course St Kilda, my favourite Melbourne spot to hang out.

With only a few days to spare and a break from everyday things like the kids and work we quickly packed a couple of bags, grabbed the camera and my notebook  and we headed off to Melbourne.

As you will read here for yourself, it turned out to be a trip of indulgence, different flavours and a myriad of sounds, sights and places that left us savouring the trip for quite some time after our return.

A getaway, I can only recommend to anyone – only with a few extra days to spare…

St. Kilda

Our first stop was St. Kilda, the soulful and historic inner suburb on the Bay, favoured by artists, musicians and lifestylers alike – the Byron Bay of Melbourne. The vibrant, bohemian-flavoured hub bustling with restaurants, cafes, galleries, shops, nightlife and a big local music scene, attracting visitors from all corners of the globe, just like it did us.

Located only 6 km from Melbourne’s CBD, it lies in close proximity to some of Melbourne’s best beaches and is home to well-known tourist attractions such as Luna Park, the Esplanade Hotel and the Botanic Gardens among others.

We arrived at dusk, just in time to tuck into a few of our fav drinks at ‘The St. Kilda Branch’, the local’s hang-out, located just across from Acland Street – a favourite destination of Melbournians and tourists alike for its quirky interior with beer-keg stools, decent sized meals and a great selection of beers. It sure stands out from the many bars, eateries and the first-rate cake shops that line the St Kilda streets.

After our drinks, we sauntered up the street and dived into some classic Northern Indian fare at Tandoori Times – crispy pappadums, tandoori chicken, and my all-time vegetarian favourite –saag paneer laced with some seriously spicy and mouth-watering ‘achar’ (Indian mixed pickle) on the side.

Thanks to Roomorama booking service (www.roomorama.com), we were only a few blocks away from the action in our ‘home away from home’, the Espresso Apartments on Barkly street. Our modern and well-appointed two-bedroom apartment was the perfect hideaway, fully secure with underground parking, and literally just steps away from all the St. Kilda action. [Rating 4 out of 5 pillows]

Although we had only planned for a brief stop, we could have easily spent a week here exploring all the sights and sounds of this lively and colourful town. My recommendation – allow for some extra time to really soak this place up…  and ease into the local vibe and culture.

Lord of the Fries

The next day we popped into the ‘Lord of the Fries’ fast food restaurant in downtown Melbourne.

The brainchild of Mandy and Mark Walker, the ‘Lord of the Fries’ restaurant, upon first inspection, does not appear much different from your average fast food joint. Nor does the large illuminated menu above the counter provide any clues either, offering a standard selection of burgers, hot dogs, nuggets, chips and onion rings.

But that is where appearances deceive.

Because each and every burger, hot dog and nugget served up at LOTF is 100% meatless, vegetarian, planet-friendly, and cruelty-free. That’s right, their fast food fare is 100% soy-based vegetarian, and they even offer vegan choices as well.

But what about taste, you ask?

I am pleased to report that my burger, nestled between an optional multi-grain bun, topped with pickles, mayo and mustard -looked, tasted, and smelled like the real deal (if not better); in other words, it was delicious. LOTF also offers a wide variety of dipping sauces to go with each burger, including Thai, Indian, Belgian and more.

In addition to being meatless, LOTF uses only preservative-free and fresh ingredients – living up to their motto of ‘We Care A Lot’. And with their authentic burger taste, LOTF might even convert the most hardcore carnivore. Definitely the healthiest ‘fast food’ I’ve ever had… [Rating 4 out of 5 Fast-Food]

Moonlight Escape

Switching gears a bit, we found ourselves on the road again, this time heading to luxury accommodation ‘Moonlight Escape’, located along Victoria’s Great Ocean Read. This area is home to some of Australia’s most beautiful and rugged coastline, including the world-renowned Twelve Apostles.

Moonlight Escape was designed by internationally famed Australian architect Glenn Murcott and is one of the only Murcott designed structures accessible to the public. From the passive solar design, glowing floor lights and European furniture to the premium sound system, staying at Moonlight Escape was a bit like stepping into our own private futuristic hideaway, complete with kangaroos outside the bedroom window.

Our own personal chef prepared dinner for us in-house, consisting of tender leg of lamb, roasted potatoes and asparagus, topped off by a sumptuous Pavlova for dessert. Afterwards, we cozied up to the large fireplace to enjoy yet more local wine and cheese, then later, we fell asleep in the luxurious Savoir bed (one of only a few in Australia), the stars winking at us in the distance.

Moonlight Escape is this luxurious oasis among the coastal bush and picturesque coastline, tucked away and is undoubtedly the best accommodation that you could find in this neck of the woods…  so to speak. www.MoonlightEscape.com.au. [Rating – 4 out of 5 pillows]

Babalu’s

The next leg of our trip took us right along the Great Ocean Road, winding its way between rough seas crashing on rocks and surf beaches, and the dense Otway bush that climbs the steep slopes. Picturesque and a road you definitely need booth eyes on the road on, it took us through the quaint seaside town of Lorne, a long time favourite getaway spot for city dwellers. We stopped for a quick re-fuel at Ba Balu Bar which came highly recommended, as a casual al fresco tapas cafe popular among the locals (and visitors) for its authentic tapas menu, fresh seafood and relaxed atmosphere.

Their specialty is the seafood Paella, which is cooked outdoors every Sunday at 7 pm. Another favourite is the Peruvian style snapper starter, seasoned with fresh lime juice, coriander and chilli, accompanied by cerviche, sweet potato and corn. Or how about some char grilled Spanish sausage with onion jam, slow cooked Mexican style chicken casserole, or Ecuadorian prawn?

With daily local seafood and an expansive, ever changing menu serving up the authentic flavours of Latin America, Ba Balu Bar will please even the most discriminating palate. It is set near the park and foreshore at the eastern end of town, offers good parking and caters well for vegetarians too. If not for the quaint tourist town or the beach itself, Ba Balu Bar is worth stopping at or driving to Lorne for. [Rating – 3 out of 5 Forks]

Queenscliff

Later that evening we stopped into the historic seaside town of Queenscliff, located on the Bellarine Peninsula. It’s a small town with this yesteryear feel, with a defence and maritime history dating back to 1850, and many of its buildings have remained relatively unchanged since that time. One of these beautiful, historic buildings is the Vue Grand Hotel, one of Victoria’s leading venues for accommodation, weddings and conferences. Built in 1866, it offers a variety of rooms and suites to meet but every need and budgets. We spent a comfortable night in the Tower Suite, luxuriating in our own personal spa tub, enjoying a nice view of the ocean the next morning.

While the Vue Grand has retained many of the olden day features (like no lift), it has embraced some of today’s luxuries, which gave our 1900’s room a twist of the new with its modern double shower ensuite and oversized bath tub set in the middle of the room. The massive bed let us fall into the best night sleep after a day of driving too many windy roads… [Rating 3 out of 5 Pillows]

Elkhorn Road House

With our luggage and appetites in tow, we sped off to the popular (award-winning) Elkhorn Road House restaurant in Wallington. This charming, homey country café is a treasure trove of handmade goodies including jams, tomato chutney, cranberry granola, gifts, country wares and more. But as we quickly discovered, the real treasure is in the food.

Specializing in generously portioned, reasonably-priced home-style food, it is a favourite for locals and travellers alike for their outstanding breakfasts and a la carte lunches. With a menu featuring items such as organic Zeally Bay sourdough toast, Moriac free range eggs, Istra bacon and pork sausage, corn fritters with goats cheese fettina, waffles with berry coulis, and handmade chicken pot pies, we had a very hard time deciding.

The sourdough toast was unusually good – crunchy and chewy, something I could really sink my teeth into.  Along with my poached egg with spinach and hollandaise, it was an authentic, down-home breakfast I won’t forget anytime soon. Add to this the relaxed atmosphere of the garden setting, genuine friendly service and a commitment to local, organic and well concocted flavours that seems to be carried by all – owners and staff alike, it is not surprising that Elkhorn has already collected a number of industry awards and has been highlighted in The Age’s food guide. Well worth the drive any day! [Rating 3 out of 5 Forks]

Heirloom

As if the exceptional breakfast wasn’t enough, we finished up our gastronomic tour back where we started – in the heart of downtown Melbourne, this time at the Heirloom restaurant for a late lunch.

Specializing in Japanese-French fusion cuisine, the Heirloom is an aesthetic experience as pleasing to the eye as the palate, the interior reminiscent of a large, many-faceted, sparkling piece of origami.

We started with Slow Roast Duck Gyoza. A dish traditionally made with pork, the duck was an interesting twist, adding the “fusion” that is the Heirloom signature. The Beetroot and Vodka Soused Rainbow Trout was more akin to a salad, with the yogurt pearls adding a rather fascinating visual mystery.

The Rare Seared Yellow Fin Tuna was a tad overdone, probably due to a miscommunication with our waiter, but was beautifully presented with white anchovy tempura, laced with a very unusual black olive crumb and gel.

The menu at Heirloom is intriguing to say the least. I was presented with gustatory combinations never before pondered, let alone tasted. So if you are looking for a truly sumptuous, exotic, and adventurous dining experience, Heirloom in downtown Melbourne is a great place to visit.

As suited for a scrumptious lunch in between meetings, as for a few sensational dishes intercepting your favourite cocktails after work or to impress him/her or a whole group of game diners, the experience is likely to linger on – as the name suggests. [Rating 4 out of 5 Chop Sticks]

Tried, tested and experienced – then written about by Erik Bigalk, freelance writer/photographer and tourism/hospitality reviewer – www.ErikBigalk.com

Heirloom

Elkhorn Road House

Making great tasting wine involves a lot of decisions and the small things can have a big impact on the resulting wine. One of the biggest decisions and probably the most critical, is the decision of when to pick the grapes.

In the lead up to the first harvest we spend a lot of time in the vineyard sampling and tasting, predicting when ripeness will be reached and estimating yield to be had. If there is too much fruit the vine will struggle to ripen evenly, too little canopy and the grapes will be exposed and not taste as good. It’s all about balance; balance on the vine will mean a balanced wine.

Keeping one eye on the weather forecast the grapes start to roll into the winery block by block. Harvest dates chop and change as I strive for the best tasting fruit we can possibly get. Harvest half of the block early for fresh acidity and leave the other half to get riper flavours.  Every tonne of grapes has to go through the same small grape press, it is a juggling act and the winery staff play the role of the clowns.

The juice begins to bubble away as the grape sugars ferment into alcohol, the air is filled with beautiful citrus, tropical fruits and heady yeast aromas as different juices slowly become wine. In a few short months it will be crystal clear and neatly packaged into bottles to enjoy with food and friends.

Bimbadgen – 790 McDonalds Road, Pokolbin NSW 2320

http://www.bimbadgen.com.au/

Bimbadgen

Bimbadgen

Bimbadgen

Studies out of the University of San Sabastian (Spain) have proven that a good amount of tasty tapas washed down with a good sangria, will fight that “down feeling” you get during a rainy day. Come drown you rainy day blues with us

Spanish meatballs save the day

As the days start to get hotter and the food on our tables is lighter, Rosé is fast becoming the wine of the season at Esca, Bimbadgen and the Bimbadgen Ridge 2010 Rosé is one of my favourites. After much success during the 2011 Wine Show season, diners of Esca are finding that nothing can surpass sitting on Esca’s balcony taking in the view and the vines with a Riedel of Bimbadgen Rosé.

This Rosé is an ideal accompaniment to a wide range of food from antipasto or wood-fired pizza through to a Sunday afternoon BBQ with friends.  Its fresh fruity flavours balanced by crisp acidity make the perfect accompaniment to the cured salmon, orange butter sauce, horseradish crème and savoury tuille on the Esca Summer menu. As much as we love the 2010 Rosé, the upcoming release of the Bimbadgen Ridge 2011 Rosé is a cause for much excitement – young, fresh and bursting with flavour it is definitely one to keep an eye out for!

Esca Bimbadgen Winery Restaurant

P: 02 4998 4666 E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm. Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
www.bimbadgen.com.au

Bimbadgen Ridge Rosé

Bimbadgen Sparkling NV Rosé

Cured salmon, orange butter sauce, horseradish crème and savoury tuille

We’re right in the idyll of summer now and we’re all starting to enjoy the lighter, fresher cuisines of summer, and some great summer wines. But it’s often easy to rely on our old faithful rather than freshening things up for the summer by trying some new and interesting drops. This summer I’ve looked at a few key trends which might help you pick out some fresh and exciting drops to tempt your taste buds this season.

Trend 1 - Keeping it local: Supporting local growers and producers continues to be a big trend in food and wine circles, both overseas and here in Australia. Food miles, seasonality and quality produce have never been as important as they are right now. In supporting 400 local producers across Australia, at Wine Selectors we’re looking forward to a summer of the smaller specialist grower.
Wine pick: Jackson’s Hill Under Block Semillon 2011: A mould-breaking wine for a Hunter Valley Semillon. This unique drop is from a vineyard situated at the highest point of the Hunter, and would work well with your favourite seafood dish – fried whitebait, salt and pepper squid, or garlic prawns. And while Semillon is an old favourite in NSW, it’s underrated in the rest of the country, that’s just not fair!

Trend 2 – All about the zest: The freshness of citrus fruits is a real highlight of summer cuisines.. You’ll find the distinct tang of limes and lemons flavouring our food and wine this season. Chris recommends:
Wine pick: Lions Den Babylon Block Riesling 2010: Boutique Barossa at its best! Distinctive lime juice flavours with a touch of straw and honey add complexity to this soft wine. Lions Den is an exclusive Wine Selectors label from Dandelion, a unique fusion of vineyards between the Lindner, Rey and Brooks families. Try pan fried scallops with lime and ginger with this wine for a truly flavoursome combination.

Trend 3 – Can’t beat a bubble: It’s no surprise that bubbles are on the rise again for this summer with Christmas and New Year celebrations, but our palate is much more discerning with the passing of time.
Wine pick: Petersons Sparkling White NV: Petersons have been producing wine for 30 years in Australia so they certainly know their stuff. This Semillon Chardonnay blend smells of citrus and melon fruit. Seafood based canapés would be delightful washed down with this punchy drop.

Trend 4 – Simple but classy on the Barbie: No Australian summer would be complete without a healthy dose of locally grown meats grilled to perfection on barbecues in backyards around the country.
Wine pick: Brokenwood ‘Bentleys Boot’ Pinot Noir 2010: Summer’s not all about white wine! This Hunter Valley varietal features red and black fruit flavours and a dry finish. Kangaroo fillets seared on the barbecue would be suited to this earthy and spicy Pinot Noir.

But if you get really stuck this summer almost any summery dish works with great un-wooded whites like Sauv Blanc and Pinot Grigio. They both work with a wide range of summer foods, from seafood to mild cheeses, and their light and fresh characters match nicely with simple salads, but are also enjoyable by themselves.

My wine picks for the season are all available from Wine Selectors at www.wineselectors.com.au

About Wine Selectors
Wine Selectors started in the Hunter Valley in 1975, providing 25 local winemakers with a central location to sell
their wines. 35 years later Wine Selectors has expanded throughout Australia and today supports more than 400
independent winemakers across every major Australian wine growing region.

From its beginnings, Wine Selectors has been committed to delivering confidence to its customers. Every wine is of guaranteed medal winning standard, approved by Wine Selectors’ expert Tasting Panel, who have a collective 140 years experience in the industry.

Summer is a fabulous time, especially in a region like our home in the Hunter Valley. The dormant grape vines of winter have come alive with colour during Spring and the fruit of a new vintage. At Bimbadgen however, it is not only the vines to keep a watch over in Spring and Summer. The Esca Bimbadgen restaurant vegetable garden is alive with the flavours of the new season. For the summer menu, one of my favourite dishes is the ‘Salad of Summer Vegetables’ from which we have created with the fresh season produce we grow in our very own garden.

Asparagus should be just poking through the ground in tender, pencil sized spears. Dutch carrots are small and bursting with sweet flavour – but don’t plant too close as we found out! Peeling curly carrots can take some time! Baby Beetroots are also a great inclusion and growing well now for harvest.

For inspiration, below is a recipe of my ‘Salad of Summer Vegetables’ dish currently on the Esca menu:

Salad of Baby Summer Vegetables

Walnut Dressing:
100g toasted walnuts – chopped
500ml olive oil
Salt & pepper
50g brown sugar
200ml red wine vinegar

1. In a saucepan, warm the vinegar with the sugar, salt & pepper on a low to medium heat. Over-heating will cause the vinegar to burn.
2. Remove from heat and whisk in the oil.
3. Let cool to room temperature and then add walnuts.

Vegetables:
6 whole baby red beetroots
12 micro turnips
12 purple dutch carrots
12 chanteray carrots
12 micro truss tomatoes
12 asparagus spears

1. Bring a pot of water to a rapid boil, blanch all vegetables separately in the following order. Refresh all vegetables in ice water – this will help them maintain their colour.
- Turnips
- Chanteray Carrots
- Purple Dutch Carrots
- Whole baby beetroots
Test with a skewer, vegetables should remain slightly firm.

2. Remove vegetables from ice water, peel and set aside.

3. Bring a fresh pot of water to the boil and blanch the asparagus for approx. 30 – 40 seconds. Place immediately into ice water.

4. Place the truss tomatoes into a small baking tray. Drizzle olive oil over the top, and season with salt and pepper. Place in a medium oven for 5-10mins or until they begin to soften.

To serve:

1. Quarter or halve baby beetroots & turnips depending on size. Slice carrots in half length ways.
2. Place all vegetables together in a bowl, sprinkle a small amount of extra virgin olive oil, salt & pepper.
3. Lightly toss the vegetables.
4. On the plate arrange the vegetables to your liking.
5. Break the labna in ½ and re-roll to a ball and place 3 pieces around the plate.
6. Drizzle the plate with walnut dressing.
7. Garnish with micro shiso (Micro herbs).

Esca Bimbadgen Winery Restaurant

P: 02 4998 4666 E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm. Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
www.bimbadgen.com.au

Salad of Baby Summer Vegetables