We hope your Mum enjoyed her special day

Mothers-Day-tables

Thank you to our lovely visitors over the Mother's Day weekend for helping to make the event such a fun couple of days.

We had the fire roaring inside to combat the wintery conditions outside and our guests feasted on regional produce platters, minestrone soup and locally produced beef pies.

The most popular wine over the weekend was the Shugg's Folly Sparkling Viognier as many people raised a toast to their mums, followed by the Dookie Hills Sangiovese which was particularly loved with the minestrone soup.

Looking forward to seeing you up at the Cellar Door again soon.

Is yours the best Mum in the world?

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Then make her day on Sunday 13th May memorable with a visit to the Tallis Wine Cellar Door. Pamper her with a gorgeous Mother’s Day morning or afternoon tea of delectable cupcakes and other mouth-watering treats. Spend the day with us and enjoy a rustic lunch of homemade seasonal soup and crusty bread, a locally produced pie and salad or regional produce platter. Each dish has been specially matched to a Tallis Wine. You might even catch a glimpse of a snow capped Mount Bulla by our roaring open fire while you nurse a warming glass of Tallis red. If the weather is fine bring a rug or comfy chair, relax outside in the sunshine and take in the stunning views of the region.

Bookings essential as indoor and verandah seating is extremely limited. For reservations please call 03 5823 5383 or 0437 825 547 or email us at info@talliswine.com.au but hurry as tables are filling fast.

Tallisman Members bring your Mum on Mother’s Day and we will help spoil her with a complimentary glass of our delightful Dookie Hills Rose 2010.

Raspberry & Frangelico tiramisu cake

This cake looks stunning with its layers of fresh juicy berries and Frangelico soaked savoiardi. Spoil your Mum this Mothers Day with this devine dessert and a glass of the Tallis Sparkling Viognier 2008. If possible prepare to the end of step 4 one day in advance to allow the flavours to soak into the biscuits thoroughly. Continue from step 5 just before serving. Serves 8. Ingredients 2 eggs 3/4 cup caster sugar 1 x 250g tub mascarpone 1 1/2 tbs boiling water 2 tsp powdered gelatine 12 savoiardi (sponge finger biscuits) 1/3 cup Frangelico liqueur 300g fresh or frozen raspberries Fresh mixed berries, to serve

1.    Line the base and side of a 20cm spring-form pan with plastic wrap, allowing the side to overhang. 2.    Use an electric beater to whisk together the eggs and 1/2 cup of the sugar in a heatproof bowl for 2 minutes. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until thick and pale. Remove from heat and whisk for 2 minutes or until cool. 3.    Combine the mascarpone and remaining sugar in a bowl. Add one quarter of the egg mixture and fold until just combined. Add remaining egg mixture and fold to combine. Place boiling water in a bowl and sprinkle with gelatine. Stir until gelatine dissolves. Add to mascarpone mixture and fold to combine. 4.    Dip half the biscuits in Frangelico and arrange in the pan. Top with half the raspberries. Pour over half the mascarpone mixture. Repeat with remaining biscuits, Frangelico, raspberries and mascarpone mixture. Place in the fridge (preferably overnight) to chill. 5.    Place cake on a serving plate. Top with mixed berries to serve.