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Quality cool climate wine from the Orange wine growing region in New South Wales, Australia

Christmas Picnic Blog

TURKEY MINCE SANG CHOI BAU

Stephen Doyle

Jen.jpeg

A good way to easily entertain in a sangfroid FNQ kind of way is with a bowl of lettuce leaves to use as cups that can be filled with flavoured spiced mince, and everyone helps themselves.

WATERMELON REFRESHER

Stephen Doyle

 Watermelon and pomegranate juice slushie

Watermelon and pomegranate juice slushie

Watermelon juice /granita and rose water like a drink pomegranates

4 cups of chopped watermelon
2T sugar
Puree and pour into ice blocks

With 7 watermelon ice blocks, puree with 1/2-3/4 cup of pomegranate juice and good squeeze of fresh lemon juice Serve with some mint. See if it needs more sugar /stevia. Add a drop of rosewater too if you like.
 

MERINGUE CHRISTMAS TREE

Stephen Doyle

Christmas Meringue.jpeg

(SORT OF ETON MESS, serve with Silk Purse)

With cherries,  raspberries, raspberry  or lemon curd, yoghurt cream, rosewater, dried rose petals, dehydrated strawberries, and flowers of choice rose petals?  
Icing sugar, pink pearls, 

RASPBERRY CURD
Ingredients
•    8 egg yolks
•    180 g sugar
•    1 tablespoon lemon zest
•    60 g lemon juice
•    150 g Butter
•    200 g Raspberries - fresh or frozen

TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl! 
    
Preparation
Insert butterfly into jug. Add all ingredients to jug and cook 15 minutes / 80 degrees / speed 3. Curd is done when it coats the back of a spoon to your desired consistency. It will thicken further upon standing then cooling. 


MERINGUE DOTS AND STARS

Ingredients
50g Egg White
50g Caster Sugar
50g Pure Icing sugar, sifted
8g Cornflour

Preparation
Preheat the oven to 60*. Line a baking tray with baking paper.
Using an electric mixer, whisk the egg whites until soft peaks form. With the motor running, gradually add the caster sugar and whisk to form stiff peaks. Fold in the icing sugar and corn flour. Spoon the meringue into a piping bag fitted with a round number 4 nozzle. Pipe small dots onto the prepared tray until all the mixture is used. Bake the meringue dots on the centre shelf of the oven for 2 hours or until firm and dry. Leave to cool completely in the turned off oven with the door ajar. Store in an airtight container until required (they will keep for up to 5 days).

Silver leaf for white chocolate star
bowls of chilled nectarines and a bowl of rhubarb

LAMB HAM WITH APRICOT CHUTNEY

Stephen Doyle

Lamb.jpg

(Serve with Magnum 2013 Pinot Noir)

https://www.npr.org/sections/thesalt/2015/03/31/396588498/the-resurrection-of-lamb-ham-a-colonial-tradition-revived

DRIED APRICOT, DATE AND GINGER CHUTNEY
Duration: 35 minutes
Cook Time: 25 minutes
Prep Time: 10 minutes
Yield: 2.5 cups servings

INGREDIENTS
12 ounces dried apricot halves boiling water
4 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 cups sugar
1-1/2 cups red wine vinegar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup halved pitted dates
3/4 cup golden raisins

PREPARATION
Place the apricots in a bowl and pour in enough boiling water to cover them. Let the apricots soak for 30-60 minutes. Drain the apricots and place them in a saucepan. Add the garlic, ginger, sugar, vinegar, cayenne pepper and salt and bring to a boil over high heat. Reduce the heat and simmer the ingredients, stirring occasionally, for 20 minutes. Add the dates and raisins and cook for another 20-25 minutes or until the fruits are tender and thick. Let cool. Makes about 2-1/2 cups