In previous newsletters I have spoken about DeBortolis
award winning, outstanding
value Sacred Hill Cab
Merlot. Now I am speaking from experience, as I have consumed
quite a few bottles of this little blockbuster
and I have found out that whilst it is a great drop from the moment
you pull the cork, it really starts to shine after, say, six hours.
Or in my case I consumed it over three nights and put it under
vacuum after each glass, it really is quite a sensational drink
by the last half of the bottle, soft and perfumed with great balance.
Interesting isn’t it, wine really is a living, breathing entity.
I’m looking forward to this Saturdays Beer and Blues
Festival, my idea of a great day out, live music and boutique
brews. Hope to see you at the old homestead from 11 till
7pm (home just in time to watch “The Iron Chef”
on SBS)
I’ll be the goose playing air guitar all day and quickly
skolling beers between songs!
We have a new cleanskin in store, it’s a 2001 Coonawarra
Cab Sav from a very highly regarded winery, and the best part is
its only $7.50 (that’s only one cent per mil!) This ones to
good to miss.
Food
Thai Chicken and Corn Cakes on Viet
salad
I knocked this dish up on Saturday night in no time flat, and it
was an absolute winner. It’s the sort of simple but effective
recipe I love, you only need one mixing bowl a frying pan (I used
the electric type, but it really doesn’t matter as long as
you can shallow fry in it) and a baking tray.
800g chicken mince (breast mince is best)
400g tin creamed corn
3 eggs
1 Teaspoon McCormick Asian season all
1 Teasp crushed garlic
2Teaspoons minced coriander
2 Teasp minced basil
1 Teasp salt and sugar
breadcrumbs to thicken if needed
plain oil to fry, with a dash of sesame oil to taste
Into a large mixing bowl throw in the chicken mince, corn, eggs
and herbs and spices, mix well and if it’s a bit to sloppy
mix through some breadcrumbs so its at a spoonable consistency.
Heat oil in the frying pan till very hot and spoon in large spoonfuls
of mix, careful not to over load the pan or it will lose heat and
ruin the cakes, you want them to fry.
Carefully turn over with an egg flip when golden. When they are
done on both sides transfer the cakes to a baking tray and place
in a warm oven whilst you cook the rest of the mix. So simple!
SALAD
Iceberg lettuce use about half and finely slice
Bunch mint and coriander chopped fine
1 large carrot grated
Handful of bean sprouts
You can tart up this salad recipe however you want really as long
as its crisp and Asian in influence.
Prepare the salad in a bowl and put in the fridge before starting
the cooking.
DRESSING
¼ cup lime or lemon juice
2 Tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons sesame oil
splash of sweet chilli sauce to taste
Mix vigorously to dissolve the sugar and put aside till serving.
Ok, got all that, it’s pretty easy and with all cooking,
pre preparation prevents a pretty poor performance!
So when all the cakes are cooked and resting in a warm oven you
simply have to pile some salad on the middle of the plate, dress
with the Viet dressing and stack the warm cakes on top. At this
point you can finish it off restaurant style by drizzling some sweet
soy around the plate and garnishing with some coriander sprigs.
Should easily serve six as a main course using three cakes pre
serve.
Goes beautifully with a group of friends and a nice crisp
white like a Deakin Sauvignon Blanc.
Specials
Banrock Station (I’m organising a tour there later in the
year) varieties $6.97
Queen Adelaide varieties $5.97 or two for $10
Cougar XS Bourbon $29.97
Heineken Larger $13.97
Boags Premium light carton stubbies $26.97
Carlton Cold slabs $31.97
Nottage Hill varieties $7.97
Yellowglen Cremant and Pinot Chardonnay $12.97
This Weeks Tasting
This weeks tasting will be another of our varietal themes with
Riesling being on show. We have DeBortolis 02 Gulf Station, Houghtons
01 Frankland River, O’Leary Walker 04 Watervale, Mitchelton
04 Blackwood Park Estate, Wynn’s 04 Coonawarra and Angoves
03 Clare Valley.
WOW, now that’s what I call a tasting. So don’t miss
this one, 4.30 to 7pm at the tasting corner Mildura store.
The winner of last weeks Broken Earth tasting prize was
Jim Hayward,
...congrats Jim you won two bottles of Broken Earth wine
and a bucket hat.
