The do is done, seems like we are now open…

The do is done…

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Thanks to those who came and I am pleased you enjoyed the hospitality…

Here is the list of goodies we had on offer…

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Cheese – all Australian

Milawa Tomme… a white hard goats milk cheese, very much liked.

Berry’s Creek Tarwin Blue, a soft, but full and rich tasting blue

Enterprise Double Brie, a rich and OTT Brie to be loved.

Butter – 2 sorts

Lescure Sea Salt Butter – good butter

Myrtleford Butter – this is FABULOUS butter that is made in Victoria

Lamb

From Anna Kelly of <anna@plainspaddock.com.au> – dammed fine lamb, I used a new marinade we are doing called Char Siu on the butterflied leg. It was delicious

Beef

was from Gippsland area of Victoria and from a breed called Chianina.. an Italian breed that in fact is the meat used for the famous steaks of Italy. Much loved by all, I cooked it rare and drizzled with some fine olive oil and a scattering of salt. Some loved it too with the new Australian Dijon Mustard we are making. Quite hot!

Daniela Mollica <daniela@chianina.com.au>

Bread

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From Brasserie Bakery in St KIlda, recent bakers in Melbourne and simply delicious.

call 1300 966 845 for more detail on availability.

Terrine

Seryn (daughter and also nekta) made a delicious traditional Terrine that was given rave reviews.

Smoked Trout Pate

Whipped up by YT, with some wasabi, sour cream, lemon juice and capers. Always good.

Sweet Treats

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Again Seryn (daughter and nekta) came to the party with a divine chocolate cake that looked sort of crest fallen yet decadent, but tasted amazing. She also offered some Alfajores, biscuits from South America sandwiched together with an wonderous caramel … dulce de leche. Much loved.

Ham

From Amanda Kumnick <amanda@greenvalefarm.com.au>

A free rangeham from old breed pork, a small and rich flavoured ham.. think Xmas.

Wine…

This was great fun and made by a local young wine maker.

Le Blanc Plonk 2010

A barrel fermented aromatic white blend of King Valley Gewürztraminer (40%), Great Western Riesling (40%) and Yarra Valley Chardonnay (15%) and Sauvignon Blanc (5%). Indigenous yeast ferment, left sur less for 6 months and bottled unfined and lightly filtered. Some skin contact experiments on Chardonnay and Riesling.

 

Madame Chard 2011

50-50% Yarra Valley/Beechworth Chardonnay – this portion is from the Warner Vineyard, that’s right, of Giaconda fame. Whole bunch pressed, racked and fermented in barrel (30% new) with indigenous yeasts. The wine is unacidified and left sur lees for 8 months. Bottled unfined and lightly filtered. 

 

Jose the Rose 2011

50-50% Syrah/Pinot Noir rose. All saignee from the 2011 cuvees bled off at the pre-ferment stage. Some of the most expensive Jamsheed single vineyard Syrah juice is used in Jose! Barrel fermented in older puncheons and bottled unfiltered, unfined after 8 months sur lees.

 

Pepe le Pinot 2011

Single vineyard Yarra Valley from the Coldstream sub-region (Coombe Farm vineyard). 45% whole bunch ferment, the rest whole berry, no additions other than small amount of sulphur at the crush and at bottling. Three weeks on skins then pressed to new (25%) and older barriques and hogs. Eight months on lees. The wine is bottled as a ‘Village’ style Pinot for early drinking.

 

La Syrah 2011

Syrah from three different Yarra vineyards (70%) and from the old Taltarni Pyrenees Syrah block (30%) planted in 1969. The wine has 80% whole bunch, long (40 day+) extended maceration on some components. Barrelled for 8 months with no racking in 30% new oak hogsheads and puncheons. Bottled unfined, unfiltered and designed for early drinking. 

 

We also had some French wines from a Frenchman, Daniel Arioldi who is richly knowledgeable and has some great wines.

All in all a great day.

Peter Watson and family.

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~ by peterwatson on August 26, 2012.

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