Xmas Festivities pt. 3

It's rare and often rarer that you find yourself confronted by the petrified faces of four rockylobsters. Shelled, sliced and spritely dressed with tarragon hollandaise. Garlic oiled crusty bread and hass avocados beneath the lobstock. All of the mass beside a salad of prawns and scallops.
A meal of substance and some finesse, Chardonnay from Heathcote, made in Coonawarra.
Lovely, positively lovely!

Xmas festivities pt.2

The yellow fruit salad had smatterings of local strawberries, delicious with honeyed yoghurt. The Wynns late picked Riesling is absolutely sweeter than it really needs to be, trying to describe the mustiness that permeates the golden brew is difficult. I put it down to a little bit of botrytis and a little bit of toe jam. Finishing the eve with a Laphroaig 12yo sm. down in my belly!! In bed and dreaming of Xmas gifts and cheery children!!!
Have fun everyone!

Giles

Xmas Festivities pt.1

The very hot weather has got everyone spread eagle on the large front verandah. Some Budvar Czech Pilsner then Piper Champagne then dinner. Dinner of tangy potato salad and marinated veg mix with a turkey breast rolled up with a chilled gravy. A ballsy Ingoldby semillon was on the mark. More to come watch that waist line people's.

Giles

Cabernet King! i wish.

Strange autumn weather in the South East... usually dry and hot with little to no rainfall at this time of the year for the past half a decade is replaced by heavy repeat rainfall and minor flooding. Long humid stretches with rain following has created ideal conditions for insects their predators and fungus. Picking a few boxes near Mundulla and the Cabernet is not to bad, but a little tour into the Shiraz by the vigneron shows the percentage of botritys affected grapes goes over the accepted rate by the winemakers. We get a trailer load and bid the massive Golden Orb spiders fairwell.

Confit Duck, etc...

My first real attempts at the famous method of cooking the 'canard' is pretty much successful. Plenty of rich flavour, good tender texture and great accompaniments. Black lentils with seasonal vegetables and reduced stock, layers of potato baked with cream and thyme (Thanks Ted!). The confit duck was rick and textural, sauced with a duck jus sweetened with local quince and or Waikerie plums. This meal was with a
Chateau Laroque 2001 from St Emillion. Thankfully it was a good match and re ignited my love for well made Cabernet.