CURED SALMON & GARDEN PICKLES
This recipe can be made well ahead of time, making it the perfect dish for a party or picnic
Ingredients
1 side Salmon trimmed & pinboned
4 star anise
½ cup tarragon
½ cup dill
150gm sea salt
150gm honey
1 beetroot
Garden Pickles
1,200ml white wine vinegar
800gm caster sugar
A few dried chillies and bay leaves
Pinch of salt
All or any of the following from your garden or the local farmers market;
carrots, cauliflower, beetroot, asparagus, cabbage, fennel, beans
To cure your salmon, smash the star anise, cloves, tarragon & dill in the mortar and pestle. Mix in the salt and sprinkle a ¼ into a plastic container. Lay your salmon flat on top of this and cover with the remaining dry cure mix. Drizzle over the honey and grate the beetroot over the top. Cover with cling wrap and place in the fridge. After 24hrs take the salmon out of the container (dry cure mix will now be wet) and with a damp cloth wipe off any remaining cure mix. Eat straight away, or refrigerate for up to one week.
For the garden pickles, heat vinegar, sugar, chilli, bay leaves and salt in a sauce pan, stirring occasionally. While this is coming to the boil thinly slice your vegetables and place into sterilised jars. Pour over boiling liquid and refrigerate for up to one year.
When you are ready, carve the fish as thinly as possible and serve with some of the garden pickles, aioli, olive oil, bread and a glass of Millbrook Regional Viognier.
Recipe by Guy Jeffreys – Head Chef Millbrook Winery
2 cups of Cauliflower
2 cups of Broccoli
6 cloves of garlic
5 sprigs of lemon thyme
3 dried chillies’ 
5-6 anchovies
Salt and pepper to taste
¼ cup of red wine vinegar
1 bottle passata (tomato concentrate)
½ cup parmesan cheese,
½ cup mozzarella cheese
¼ cup plain flour
60 grams butter
1 cup of milk
Pinch of nutmeg
Steam the broccoli and cauliflower until just cooked. Put aside.
In a fry pan in a little olive oil, add the garlic, anchovies, lemon thyme, chillies’, salt and pepper and gently fry for 5 minutes. Add a little more olive oil and put the cooked broccoli and cauliflower into the pan. Cook on a medium heat for 20-30 minutes. Put mixture aside and allow to cool down.
In a separate bowl, add the passata, red wine vinegar with a little salt and pepper and mix. Pour half of the mixture into a casserole dish.
Using a piping bag (or just a plastic bag with the corner cut off) pipe the mixture into cannelloni tubes. Place each tube in the casserole dish in one even layer. Then pour the rest of the passata mix over the top of the cannelloni’s.
In a small saucepan, add the flour and butter and stir on low heat for 5 minutes. Slowly add the milk while stirring until the mixture becomes thick and 
creamy. Add the nutmeg and half of the parmesan cheese. Pour this over the top of the casserole dish. Sprinkle the rest of the parmesan cheese and the mozzarella cheese over the top of the dish.
Bake in a pre-heated oven at 150 degrees C for 25 minutes. Serve with a light salad.
Wine Recommendation
Kirrihill White Range Wine
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Put a wetland a salmon farm a ginseng farm and Ziggy Pyka together and you have an enterprise known as 410 South.
Having sampled the smoked salmon rillettes (pate like) on a previous visit to Tasmania I was determined to know more. The fresh water hot smoked salmon mixed with butter, yogurt a herb and spice mix which includes Tasmanian mountain pepper is simply “the best” I have tasted.
Situated outside of Deloraine in Tasmania this unique inland fish (Tasmanian Atlantic Salmon) and ginseng farm is environmentally friendly sustainable system.
Using the wetland area as a natural filter for the water from the fish ponds, Ziggy and his team have been able to rejuvenate a wetland area from being overwhelmed by introduced species to a haven flourishing with native flora and fauna
However before all that, Ziggy and his family first began to establish a ginseng nursery which was what attracted them to Tasmania . Ziggy an entertaining guy tells all about this on the video clip.
Lots of great products available at the tasting room and cafe from Hot smoked salmon, smoked salmon rillettes, a range of ginseng infused vodka and gin, leatherwood honey and ginseng, a ginseng spice blend which is great seasoning for meat, fish and salads. The spices and method used to hot smoke the baby salmon does not dominate but enhances the natural flavours of the fish.
410 South does online orders with best freight options offered to customers to maintain quality of product. So if you would like to try any of the products go to their website to order, or on your next trip to Tassie it is well worth a visit. They also have a small wine range created for them off site.
Maximus Wines from McLaren Vale South Australia are not likely to be found in the bargain barrel
but are well worth keeping an eye out for. These are hand crafted wines from a small producer and
present an honest reflection of their source. The grapes for the chardonnay are sourced from Adelaide Hills
and this cool climate wine with its stone fruit flavours and elegance is made for food.
Cabernet Sauvignon from McLaren Vale usually takes a back seat to Grenache and Shiraz from this region, but
the 2009 Premium Cabernet Sauvignon from Maximus packs lots of rich fruit flavour, soft tannins and is one of
the gems from this vineyard.
The Grenache Shiraz Mourvedre (GSM) is a blend McLaren Vale excels at and the Maximus is no exception,
a few trophies and a gold medal indicate this wine as winner with wine judges.
Maximus is the latest winery to join the Cadenzia group which was a McLaren Vale initiative that came into being to
promote and increase awareness of the Grenache variety that excels in this region.
A well crafted cocktail with quality ingredients is a joy to behold both visually and taste wise.
Is it because I live in a sunny clime that my visitors always want to go to a bar by the beach and have a cocktail.??
Essence Food and Wine Restaurant is located in a renovated old home in Devonport Tasmania. The menu changes
regularly and the focus is on using fresh local produce.
Tim from Essence has spent some years on the cocktail championship circuit and took some time to give us his
insights into making a great cocktail.
Giesen is a name associated with taking New Zealand Marlborough Sauvignon Blanc to the world, mostly Australia but a recognised brand in the wine world. The Giesen brothers arrived in New Zealand in the early 1980 `s and began their grape growing and wine making journey in what was a relatively small industry in New Zealand at the time. Since then New Zealand and particularly Marlborough has become renowned for the single varietal Sauvignon Blanc.
It was a great pleasure to meet Theo Giesen and taste not only the most recognised of their wines the Giesen Sauvignon Blanc. The Giesen vineyards are spread over a wide range of soil types and conditions. Each site brings its own vineyard character and flavours, contributing to the crisp full flavoured spectrum of flavours associated with Marlborough sauvignon. They do produce other varieties but this is the main focus.
Family owned, Giesen is also producing the August (named after family member) is a different take on the variety. Barrel fermented this is a complex, textural wine and shows what can be done with this variety, a great wine worth trying if you are looking for more depth in your Sauvignon.
Theo still retains his passion for all things wine and took the time to share his story .
How reliant we have become on the “net” for modern day communication. When a new computer is required the impact is quite amazing and not something
I would have given much thought to only a few short years ago. Plus a new program to acquaint myself which can be a challenge in itself.
Back in action now and in time to
recommend an outstanding Sparkling Red to add to the xmas bounty. There is an array of styles and flavours to choose from. The Primo Estate JOSEPH NV Sparkling Red is a stand out. A complex blend of red wines of various ages give this wine a depth and complexity that has earned this wine iconic status. After traditional fermentation it is carefully liqueured with a mix of old Australian ports maintaining a drier creamy finish with perfect balance.
It was a great pleasure to catch up with Donna Stephens winemaker for Kirrihill Wines and taste both the Single Vineyard and Regional wines which make up the portfolio of this winery. One definite is these wines showed great value for money all in the $15.00-$20.00 range. Situated in the Clare Valley Kirrihill source grapes from both the Clare and the Adelaide Hills the
various aspects of the valleys and hills providing ideal condition for many varieties.
Donna`s philosophy is to ensure most of the work is done in the vineyard, healthier soils mean healthier grapes to produce premium quality wines with concentrated colour and flavours. Careful selection and the advantage of being able to pick a range of grapes at different ripeness ensures a full spectrum of flavours are amongst the mix.
The Adelaide Hills is gaining a reputation for Chardonnay and this regional vineyard chardonnay is a great example. Lees stirring has added texture and with only part of the wine being in oak it is a well balanced fruit driven style with fresh varietal characters and a hint of oak. It has flavours and aromas of peach, nectarine and grapefruit with good zesty acidity. Certainly value for money here so keep an eye out for this one over the warm months ahead.
The Kirrihill Tullymore Vineyard Shiraz with its rich palate, well integrated oak and smooth finish also over delivers for price.
The Regional cabernet sauvignon is a vibrant full bodied and well balanced wine with a great length of flavour, quite an elegant wine. These wines have to be some of the best value for money wines I have tasted in some time.
Cool wines from a cool climate
What are you drinking and what are you thinking?
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The simplicity of the sweet/dry scale which is now being seen on Riesling labels is a bonus for the consumer who has long been confused by Riesling.
Riesling is a variety that truly reflects the site where the grapes are grown and can vary dramatically stylistically.
From the dry taut styles of both the Eden and Clare Valley with their lime juice and plentiful acidity to the ultra sweet, this scale is a great step forward for this variety as it will give a clear indication of the style.
Bring it on Rosé producers
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Viticulturist Toby Bekkers for many years was the driving force behind the commitment of Paxton Wines (McLaren Vale) to have all their vineyards under the Biodynamic system. Paxton was also the first Australian Winery to join the 1% For the Planet Network (featured in previous blogs).
Toby at present is based in France where it is his intention to re-connect with some of the great producers who first inspired his passion for biodynamic farming.
He
re is an update from Toby and hopefully will bring you more about Toby`s winery visits as they unfold.
Bonjour!
A quick update from France now that I’ve had a couple of weeks to settle in.
At this stage we have taken advantage of the great weather in the South and have been hanging out along the coast. Emmanuelle’s place in Toulon is a great base and it’s nice to get into a routine of going to the market each day etc.
In the pipeline is a fair bit of travel…first to Italy (Tuscany and Piedmonte) then Bordeaux for a couple of weeks surfing in Lacanau/Hossegor, as well as visits with some great chateaux.
Then down to Priorat in Spain and back via the Languedoc. After that Burgundy to see friends and more
visits…also looking forward to visiting the 2001 horse-drawn ploughing champion of France (who happens to be an ex-pat Aussie!)
Add to this a trip to the UK, Vinitech in Bordeaux in December and hopefully some more waves in the Med which can toss up some surf during winter.
Already it’s evident just how much more momentum there is behind organic farming and viticulture here than in Australia, both on the farm and in the market place.
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Fiano has become increasingly popular with Australian drinkers, and growers here in certain regions have found the late ripening variety well suited to the climate. Vermentino also fits into this category
Likened to a cross between Semillon and Viognier the texture, rich flavours and complexity of Fiano make a perfect accompaniment to food from light seafood dishes and pasta to richer meat and poultry.
Some of the producers in Australia are:-
- Coriole -McLaren Vale
- Witches Falls - Granite Belt
- Banrock Station - Riverland
The flavour profile for this aromatic variety is described as nutty, herbal , with spicy notes. To appreciate the full flavours of Fiano it is best not to drink it too cold.
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plus some wines from the Barking Owl range. Named for the owls who live in the forests that surround the winery these wines are primarily fruit driven and are designed to drink and enjoy in the short to medium term.
We are by now quite used to seeing shiraz Viognier blends where the Viognier adds aromatics and texture to the wine. As a single white variety it is still a bit misunderstood by the consumer but is gaining a committed following and is really a wine best suited to food. Condrieu the Northern Rhone area is where this white variety has made a name for itself.
At its best Viognier is a rich full bodied, flavoursome wine with slight viscosity and intense ripe stone fruit flavours. The aromatics are a delightful blend reminiscent of apricots, jasmine, peaches, with a hint of ginger spice.
Damian was able to give us some insights into the variety and its great ability to match with food.
The first ever Beer Competition for Australian brewed beers is being hosted by Queensland Food and Wine at the RNA Showgrounds on 21st October. As we are fast approaching summer and the peak beer drinking season this is a great opportunity for brewers to showcase their products.
The diversity of beers, flavours and their ability to match with a wide range of foods is still being discovered by the consumer. As part of the show the drinking public will be able to attend a masterclass and sample the best of what is on offer. 
A team of judges will be awarding gold, silver and bronze medals. There will be eight categories judged on appearance, aroma and flavour
Golden Lager - Continental / Pilsner Style
Golden Lagers - Australian Style
Dark Lagers
Pale / Golden Ales
Amber and Dark Ales
Stouts and Porters
Wheat beers
Strong Beers - min alcohol content 6%v/v
This is a great opportunity for smaller brewers to present their products to judges and to stimulate the beer drinking public to what is new in the industry
For more information contact RNA Entries: T +61 7 3852 1831 | Locked Bag 1010, ALBION QLD 4010
E: entries@royalqueenslandshow.com.au | W: www.royalqueenslandshow.com.au |
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Kevin McKay - Vigneron/Winemaker for Forester Estate Western Australia enjoys the good life. With one eye on the surf and one eye on the vineyard Kevin has been able to combine his passions and create an enviable lifestyle.
The awards and achievements of Forester Estate Wines are a testament to the commitment of this Estate to consistently produce wines that reflect the premium fruit grown in the Northern Margaret River Wine Region.
The Classic Range consists of a Classic White which is an easy drinking style of wine which is a blend of Sauvignon Blanc, Semillon and Chardonnay for a bit of extra body weight. A good match with a smoked salmon gnocchi or a chicken and roast vegetable cous cous. Good value for money at around $17.00 retail. The Classic Red is that classic blend of Shiraz, Merlot and Cabernet Sauvignon. Some nice toasty oak finish adds complexity to this wine - great with pizza.
There are lots of wines from Forester Estate and many of them feature quite a bit of bling in the form of medals, so keep an eye out for them. Kevin`s quest is to produce benchmark Margaret River Wines and here he is to tell us all about them:-
Stylistically the wines are fruit driven and show true varietal characters and where oak is used it is more complimentary than the driving force. Varieties include Pinot Noir, Sauvignon Blanc, Chardonnay, Pinot Grigio and Cabernet.
A new addition to the Sticks range is a Dessert Wine a Botrytis Semillon which shows all the marmalade characters of botrytis but has a good acid structure that stops the wine from being too sweet and cloying.
No29 Cabernet Sauvignon is only produced in exceptional years when the fruit reaches the quality level required, one of those vintages was 2006 and Travis is expecting to produce this wine from the 2010 vintage. For those reasons there is not too much of it about so when you see it in retail take the opportunity to buy one to try and a couple to cellar for a few more years. Approachable now the full dark berry flavours, spicy fruit characters and fine grained velvety tannins will also reward your patience.
Travis also clears up some common questions regarding the differences between Pinot Grigio and Pinot Gris which is a variety that to a lot of people is still an unknown. Sticks Pinot Grigio is about the fruit -made similarly to Sauvignon Blanc in stainless steel texture is developed through lees contact.
Pinot Gris is made in a similar way to a lot of chardonnay with oak fermentation (sometimes partial) which gives it a rounder mouth feel. Now over to Travis for a more in depth look at his range of wines:-
