River trout, horseradish and new potato salad

Potato salad Enjoy this recipe courtesy of Bernard & Jill Hayes of Hayes Catering, Shepparton. Bernard & Jill recommend our Dookie Hills Viognier as the perfect wine to accompany this salad.

700g new potatoes 4 heaped tablespoons crème fraiche or sour scream Zest of 2 lemons and juice of 1 (alternatively replace some of the lemon with orange zest and juice for a tangy sweetness) 4 tablespoons quality extra virgin olive oil Sea salt and black pepper 4 heaped teaspoons horseradish (preferably fresh, it should be in abundance after the winter months) a handful of fresh parsley leaves Handful of fresh chives Small bunch of spring onions, washed and finely sliced 400g smoked river trout A couple of bunches of chopped chicory or fennel can be a palatable, crisp addition to this salad

Cook potatoes in salted boiling water until tender, drain them well. While they are still warm, peal and cut them into squares or squash them into a large salad bowl. Add crème fraiche, juice, zest and olive oil. Toss and season to taste. Add the grated horseradish, chives, parsley and spring onions. Tear trout and add it into the bowl, mixing everything together. The fish can be lightly grilled and served warm or at your discretion.

Asparagus & goats cheese frittata

Asparagus frittata

Asparagus frittata This tasty frittata can be eaten cold or warm straight from the oven. Fillings can be substituted with any of your favourite ingredients.

12 eggs, lightly whisked 1/2 cup thin cream 2 tbs dill, finely chopped 20g butter 1 leek, white part only, thinly sliced 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces 100g goat’s cheese, crumbledLog in to add to My Shopping

Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper. Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp. Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top. Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with toast and mixed salad leaves, if desired.

Roast beetroot, baby spinach & walnut salad

Beetroot salad

Beetroot salad Delicious combination of flavours and colour, this salad recipe is a winner every single time.

8 medium beetroot, ends trimmed 100g walnut kernels 100g Fetta cheese 1 red onion, finely chopped 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 1 tsp ground cumin 1 orange 1/2 cup fresh continental parsley, chopped

Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into 3cm pieces. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic. Combine walnuts and onion in a large bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper. Use a zester to remove the rind from orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips.) Add beetroot, Fetta and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours. Sprinkle with the parsley and orange rind to serve.

2013 Spring New Release Wines

Riesling bottle and glass resized  

With Spring on our doorstep it's the perfect time to sample our 2013 new vintage wines including the 2013 Riesling, Rose & Viognier. The Sparkling Viognier will be ready for release during Spring and the red available from late summer. The 2013 Dookie Hills Rose will be released at the Cellar Door the first week in Spring and the 2013 Riesling & Viognier will be released to our Tallisman Members in their next tasting pack.

We are really excited about the varietal fruit concentration and zesty acidity in our Spring new releases and can't wait to hear what you think.

Preparing & Cooking Fresh Spring Artichokes

Spring brings bright fresh flavours to our table and these tips on how to prepare and cook artichokes shows how easy it is to choose fresh over processed shop bought produce.

Tip: Generally, the smaller the artichoke, the more tender it will be. However, plump, round-looking artichokes tend to have a larger heart, which is the sweetest part of the artichoke.

To prepare artichokes:

  1. Wash artichokes just before cooking to avoid premature spoilage due to moisture.
  2. Slice off the stem end of each artichoke and discard the end of the stem.
  3. Peel off the outer set of leaves closest to the stem.
  4. Remove the majority of the prickly leaf tips for safer eating. To do this, use a sharp, strong knife to cut 2 to 3cm from the pointed top of each artichoke.
  5. To remove the remaining prickly tips from the outer leaves, use scissors to cut off each leaf tip. Brush all cut edges with lemon juice to prevent browning.

To boil artichokes:

  1. Fill a large stainless-steel or enameled pot (or other nonreactive pot to prevent discoloration or off flavours) with lightly salted water and bring to boiling.
  2. Add artichokes and return water to boiling.
  3. Reduce heat and simmer, covered, for about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke. Peel the artichokes when they have cooled.

To steam artichokes:

  1. Fill a large stainless-steel or enameled pot with 3cm of water.
  2. Place a steamer basket inside the pot and bring the water to boiling.
  3. Using tongs, place artichokes, stem side down, in the steamer basket. Reduce heat to simmering, cover the pot, and allow artichokes to steam about 20 to 25 minutes or until you can easily pull out a leaf from the center of artichoke. Peel the artichokes when they have cooled.

 To eat a whole cooked artichoke:

  1. Break off each leaf one at a time and dip the leaf into mayonnaise or another favourite sauce then draw the base of the leaf through your teeth to remove the tender portion.
  2. After all the leaves have been removed, scrape off the inedible prickly "choke" to expose the inner artichoke heart. The heart is now ready to cut into pieces and enjoy.

 To use the cooked artichoke heart in a recipe:

  1. Peel leaves from the artichoke.
  2. Scrape off the inedible prickly "choke" to expose the heart. Cut the heart in half or as directed in a recipe.

Enjoy!

What's in season for Spring?

 

Not only is produce at its very best when purchased in season but it’s also cheapest.

Spring fruits include bananas, blueberries, starfruit, grapefruit, lemons, mangoes, passionfruit, pineapple, red papaya, rockmelon and strawberries.

Veggies in season include artichokes, asparagus, beetroot, broccoli, cucumber, chillies, Chinese greens, garlic, green beans, hass avocados, kaffir lime leaves, lettuce greens, mushrooms, onions, peas, potatoes, silverbeet, spinach, spring onions and zucchini.

This may be the year to grow your own fruit and veg. Doesn't get much fresher than that!

Our Spring Giveaway

Spring is just moments away so it’s inevitable our thoughts turn to time outdoors enjoying the warmth and fresh air. Spring time picnics are the perfect chance to catch up with friends after a winter of hibernation and make the most of the fresh seasonal produce appearing at our green grocers.

To entice you out into the Spring time warmth we are offering visitors to our Cellar Door a complementary picnic pack with the purchase of any six bottles of Tallis Wine. The picnic pack includes cutlery, mini cheese board and napkins plus a bottle opener and room to carry six bottles of wine (wine is not included).  All the essentials to have you prepared for the picnic season ahead.

Offer is limited to wine purchased at the Cellar Door for the month of September or until our picnic packs run out. Limit of one picnic pack per customer.

Spinach & feta rolls

These light and delicious rolls can be made and frozen for up to 3 months. When unexpected guests arrive simply pop the oven on and you will have a tasty snack for your guests in 20 minutes. Makes 20 rolls. Ingredients melted butter, to grease 1 bunch silverbeet (about 14 leaves) 1/2 cup olive oil 3 green shallots, trimmed, finely chopped 3 garlic cloves, crushed 200g reduced-fat fresh ricotta 200g feta, crumbled 1/2 tsp ground nutmeg salt & freshly ground black pepper 10 sheets filo pastry 1 tbs caraway seeds

1.    Preheat oven to 200°C. Lightly brush 2 baking trays with melted butter to grease. Wash silverbeet and cut down both sides of stems. Discard stems. Roughly tear leaves and place into saucepan. Cover and cook over medium-low heat, shaking pan and turning silverbeet with tongs occasionally, for 2-3 minutes or until wilted. Set aside for 5 minutes or until cool enough to handle. Use your hands to squeeze firmly to remove excess liquid. Finely chop. 2.    Heat 2 tsp of the oil in a small saucepan over medium-low heat. Add the green shallots and cook, stirring, for 1 minute or until soft. Add the garlic and cook, stirring, for a further 30 seconds or until aromatic. 3.    Place the silverbeet, ricotta, feta, green shallot mixture and nutmeg in a large bowl. Use your hands to mix until well combined. Season with salt and pepper. 4.    Place the pastry on a clean work surface. Cover with a clean dry tea towel and then a damp tea towel (this will help prevent the pastry drying out). Brush a sheet of pastry lightly with a little of the remaining oil. Fold the pastry in half crossways then cut in half crossways. 5.    Spread 1 tbs of the silverbeet mixture evenly at a narrow end of each pastry strip. Fold the end of the pastry over the mixture then fold in the sides and roll up firmly, brushing the end with oil to seal. Place seam-side down on the greased trays and cover with plastic wrap. Repeat with remaining pastry and filling to make 20 rolls. 6.    Brush each roll with the remaining olive oil and sprinkle with some of the caraway seeds. Bake in preheated oven for 20-25 minutes or until golden brown. 7.    To freeze: Simply wrap the trays holding the uncooked rolls tightly in plastic wrap. Place in the freezer for 2 hours or until almost frozen. Remove the trays from the freezer and wrap the rolls in small batches in several layers of plastic wrap and place the bundles in an airtight container. Label, date and return to the freezer. 8.    To cook: Preheat oven to 200°C. Brush a baking tray with olive oil. Place the frozen rolls on the greased tray in a single layer and continue with step 6 of the recipe.