What a terrific tasting we had last Friday. Who would have thought in lining up five New Zealand Sav Blancs they could be so different.

The opinions were divided as to peoples favourite, but I think Dog Point got the most positive response. But it was a close run thing as the standard was so high. It’s no wonder that Sav Blanc has the biggest sales growth by a long margin.

The Smoked mussels were also a big hit, those little bivalve molluscs are my favourite seafood and over the years I’ve cooked them in so many different ways, I confess to having more than my fair share on Friday arvo!

The winner of the fishing pack and magnum of fizz is VINCE DIMASI... Congratulation Vince!

This weeks tasting is the Mildura Brewery , always a good thing. Make sure you ask for a snifter of their Monthly specialty beer which is always an interesting drop. So Friday arvo between 4.30 and 7.30, see you here.

Speaking of beer we have all of the info for the...

James Squire Beer Dinner

Settlers Club Friday 8h April 6.30pm kick off.

$45ph includes 4 course meal and all beers, quiz and prizes, speaker and fun.

Reserve your tickets now as I’m sure it will be a popular night and seats will sell out fast. Can’t wait to get on the loudmouth soup with you lot!

If you’re in the market for a classy Shiraz we have just dropped the price of Tatachilla 1999 Foundation Shiraz from $44.95 to $39.95. This is the baby that won the Great Australian Shiraz Challenge in 2002. It won’t hang around at this price, so grab it while it lasts.

Food

MUSSELS IN GARLIC CREAM

I was saying how much I love mussels earlier, so I couldn’t help myself but to include this recipe. I know that I’ve printed this before but I want you to try it, once you do you will be a convert.

This is one that I’ve served in my restaurant with great success, you do need fresh live mussels to do it properly but frozen will still taste OK.

300g fresh mussels per person or 6 large green mussels if frozen

100ml cream per serve

1 onion chopped finely

2 large cloves garlic crushed

Chopped fresh parsley

Salt and pepper to season

Rightio, if using fresh mussels you will need to clean and debeard them, this involves putting them into a sink of cold water and using a scrubbing brush get all the grit off, then yank the beard, it can be hard to remove.

Once done put them into a clean container discarding any that are open, as they are dead and might be off, then put the container into the fridge whilst preparing the cream sauce. If using frozen mussels just defrost slowly.

Now in a saucepan that has a well fitting lid sauté the onion and the garlic in some olive oil, don’t brown, then add the cream, bring to simmer and season with the salt and pepper ( remember you can add more but you cant take it out!)

When you’re happy with the taste of the cream sauce turn up to the boil and when it’s bubbling throw in the mussels and put the lid giving it a good shake as to coat all the mussels in the sauce.

Once it has returned to the boil it should take only about five minutes to cook the mussels, shake a few times for good measure then take the lid off, all of the cooked mussels should be wide open, and sprinkle with the chopped parsley.

Spoon into a large bowl getting as much cream sauce as you can and hook in, you’ll need some crusty bread to mop up the fantastic sauce. Orgasmic!

 

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Finally, Heres a quote a customer gave me the other day, it seems to confirm what we had thought all along.

“I was really feeling my shots and really feeling my balls”!!!

Serena Williams before the Australian Open Semi Finals. True!!
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Don’t forget its five o’clock somewhere