Archive for October, 2006
Veal Olives with Mushrooms
Tuesday, October 31st, 2006 Posted in Barbera, Main course, Veal |
This recipe is supplied by Wendy Lawson of Catherine Vale Wines in the Hunter Valley. She suggests serving it with Catherine Vale Barbera. These "olives" are not olives at all. ... Read more..About Dolcetto
Tuesday, October 31st, 2006 Posted in Dolcetto |
Dolcetto translates as "the little sweet one" but the wines are more often quite dry and even have a bitter cherry flavour. Other flavours you might detect are ... Read more..Bread and Butter Pudding
Monday, October 30th, 2006 Posted in Desserts, Orange Muscat |
This recipe is adapted from one provided by Maggie Beer in her wonderful 'Cook and the Chef' TV show. Maggie's recipe used prunes and candied grapefruit, but I rather ... Read more..Baked fish with Albarino
Sunday, October 29th, 2006 Posted in Albarino, Fish, Main course |
This simple recipe for Baked Fish has been supplied by Rob Gillespie from Rusty Fig Wines. The winery is situated near Cobargo in the South Coast Zone of New South Wales. ... Read more..About Sangiovese
Wednesday, October 25th, 2006 Posted in Sangiovese |
Sangiovese is the most popular red wine variety in Italy. The name translates as "Jupiter's Blood." It is best known for its role in Chianti and Tuscan wines, but ... Read more..Chicken Cacciatore
Wednesday, October 25th, 2006 Posted in Chicken, Main course, Vermentino |
Cacciatore means "hunter" in Italian. In the kitchen cacciatore refers to a meal prepared "hunter-style" usually with tomatoes, garlic, onions, mushrooms, herbs and wine. The rustic, savoury flavours of a dish ... Read more..About Petit Verdot
Wednesday, October 25th, 2006 Posted in , Petit verdot |
Petit Verdot is a red wine grape variety which is used occasionally in the Bordeaux region of France. It is not highly regarded or used in that wine region, ... Read more..Braised lamb shanks
Tuesday, October 24th, 2006 Posted in , Lamb, Petit verdot |
This is a classic dish worthy of any restaurant but you can do it at home. Slow cooking in a slow oven with wine, stock and vegetables is needed ... Read more..Panzanella
Tuesday, October 24th, 2006 Posted in , Entree, Main course, Sangiovese |
'Panzanella' is a traditional Italian Bread and Tomato Salad. It is an ideal accompaniment to Sangiovese which will marry well with the savouriness of the tomato, garlic and basil. This recipe ... Read more..Veal a la American
Saturday, October 21st, 2006 Posted in Chambourcin, Main course, Veal |
Veal a la American This veal recipe has just a few carefully chosen added flavours to complement the delicacy of the veal rather than overpower it. Cooking with butter rather than ... Read more..