Anyone can have pate at any time of the year, but it’s the accompaniments that will take it to the next level, and what better thing to have on hand in the fridge for holidays? My pate contains no chemical preservatives, so it needs to be kept refrigerated until the very last moment before serving. It’s even better on an ice bath, as you would for freshly shucked oysters. -MB Read the rest...
I always wanted to try brioche and ice cream sandwiches after reading about the Sicilian practice of serving warm brioche with gelato for breakfast some twenty years ago. It wasn’t until my second visit to this fascinating island, where I visited a bar in Zambucca that I was finally able to taste it. I was so excited, and thought it a great idea, considering I usually have brioche in the freezer, and always have plentiful ice cream on hand, as you can imagine! -MB Read the rest...
Grapes have been such an influential inspiration for so much of what I do - if not the most influential when I consider Verjuice, Aged Red Wine Vinegar, Vino Cotto, fruit pastes, jellies, and of course our wines. The entire process of growing grapes and finding every which way to use them became a natural part of life from the moment we moved to the Valley all those years ago - as it is for so many Barossans. -MB Read the rest...
Gazpacho is the perfect choice to start off a special Summer menu. I especially like to make it for dinner parties because it can be made ahead of time and left in the fridge for the flavours to meld until you’re ready to serve it. -MB Read the rest...
It is vital when serving salad greens to wash, refresh and spin the leaves dry; salad spinners are one of the essential kitchen tools. This way you can make sure the leaves are dry enough to grab onto just the right amount of your chosen vinaigrette. The version most often used in our house, proudly my husband Colin’s creation, is a mixture of 4 parts Extra Virgin Olive Oil with 1 part acidulant ( a mix of 1/3 Vino Cotto and 2/3 Red Wine Vinegar), some sea salt flakes and freshly ground pepper. -MB Read the rest...
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