The Day of the Pig

I’ve always loved pork, as a child roast pork was my “birthday” meal every-time (followed by mums insane hazelnut torte).   Therefore – as a part of my gig at “The Aproneers” I’ve been searching out tiny Abattoirs all over the south to source local animals.   Harley & Andrew (Squizz) Taylor at  Elderslie park have been fantastic – they have a regular supply of 14 day dry aged Lamb and Beef all from around their district (Jordan Valley – just south of Bagdad).    The last few months I’ve been watching Sqizz’s piglets charging up and down the back paddock, foraging in the riverbed, and generally enjoying the hell out of life on the range. Now these gorgeous little beasts are ready for the table, so, last Saturday with my mates  Steve (local winemaker), Nicole (sheeps milk cheese producer) and Roundy (guerrilla gardener and event manager to houses of ill repute) got together to preserve these lovely beasts.  Link here to a bit of a pictorial essay of the day.  Photos of the morning after have been deleted to protect the guilty.

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Winstead Cellar door Feb 5 2012

Margherita:
Bocconcini, basil and cherry tomatos $13

Recovery:
Eggs , bacon, tomato and basil – tobasco served on the side
(black pudding on request) $17

Greek Lamb:
Midlands spring lamb, hand minced with
oregano, fetta, olives, pine nuts and yoghurt $16

Slow Cooked Pork:
Scottsdale pork, fresh peas, and caramelised apples. $18

Smoked Salmon:
Salmon with capers, crème’ fraiche, and dill $19
Chilli and anchovies added on request

Local Stone Fruits:
with huon pears, cinnamon, nutmeg, georgie’s quince jelly and yoghurt $15

Local Cheese platter $17

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Menu for Winstead Cellar door this weekend

Winstead Cellar Door Menu

Sunday 4 December, 2011

Pizza’s:

Herb and Cauliflower $11

Margherita:

Traditional; cheese, basil and tomato $13

Middle Eastern inspired Lamb:

Midlands spring lamb, hand minced with arabesque spices,
finished with pine nuts and yoghurt $15

12 hour Duck with mushrooms:

Duck – sous vide with dark spices (if you’re curious feel free to ask),
and huon browns. $17

Valencian derived Pizza:

Chorizo, Mussels, Roasted Capsicum and Squid $17

Pear & Golden Syrup:

Huon pears, Cinnamon, Nutmeg, Georgie’s quince jelly and mascarpone. $15

Chilli and Anchovies added (free) on request

Low Gluten Spelt dough, or, Wholemeal base $1

Local Cheese platter

$17

A few of our favorite local producers & products:

Callington Mill Flours from Oatloands

Boks Bacon

Wicked, Grandvewe and Westhaven Cheeses

East coast mussels

Midlands Lamb

Local Squid

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Beerfest Princess Wharf No1 this Friday 5-11 and Saturday 11-11

This weeks beerfest at Princess wharf no1 is a great opportunity to really challenge your palate, look at a bunch of different brews and step out of the ordinary. While we all enjoy a lager to me they are all variants of the same thing. Yes I think that you get better examples, here in Tas as we have access to amazing barley, malted in house that adds an extra level of complexity to the beers, plus we also have a fantastic range of local hops. This means the daily “sessional” of “cleansing” beer is a step above most commercial offerings around the world. 


However, if you like (as I do) variety, complexity and intensity of flavour then you will find yourself naturally gravitating to top fermented, maltier and whackier ales. Ales, as opposed to lager are fermented warmer, tend to have a greater volume of hops and malt per litre on average. This gives brewers the chance to develop a massive array of styles and flavours, styles that will match to a myriad of foods in much the same way as wine will.

 

Indeed the lower alcohols in Beer some argue makes beer a better match than wine – especially with cheese. I’m a big fan of Goats cheese and wheat beer for example, stout and dark chocolate. I was lucky enough to catch up with Charlie from beerfest yesterday for a tasting, here are a few of my tasting notes. All these beers (aside from the Bridge Road Saison – which you can get at the iconic New Sydney Hotel) will be on tasting at Beerfest this weekend.

 

 

Sierra Nevada American Pale Ale:
There’s a bunch of Pale Ales on the market, essentially they all fall into 2 camps. American Pale and Indian Pale. Indian Pales tend to be the most extreme in turns of hop treatment, some are even double and triple hopped for todays’ emerging beer nuts where too much hop is barley enough. American Pales, while still strong on both aromatic and bittering hops are more about balancing the aromatics with some broader malt for mid palate feel. Sierra Nevada is the king this style. Its the “house beer” of beer tragics the world over and I can completely understand why.

 

 

Now if your not into lashings of tangy hops and mouth-filling malts (or if in fact your really not into beer at all) then fruit beers may well be right up your alley. In particular the Kriek Chappeau: a beer made with cherries. Bright pink and effervescent. 20% crushed cherries makes it sweet fruity and intense (a bit like the cough syrup I enjoyed too much as a kid!). Palate has a touch of cherry sweetness but is dry enough to enjoy more than one glass by itself.

Bridge road “India Saison” is a collision of styles that on the face of it really shouldn’t work. Aggressive Galaxy and Stella hops match with a delicate Saison yeast. This beer (An Aussie/Norwegian collaboration), even comes with its own rating scale on the side. Its 8/10 on the Hop Scale (0 none 10 extreme) and 4/10 on the Malt Scale. Firstly the nose leaps out of the Glass: Grassy, citrus (orange), mango and Banana and even white spice. The palate is rich but not creamy nor cloying. Finishes with a slightly peppery (think rocket straight from the Garden) and is incredibly clean and dry (especially impressive considering its 7.5% plus).

 

Now the king of black beers has got to be Guinness, a somewhat forlorn beverage over here in Aus. Its brewed on the Gold Coast “under licsense” and is an insipid and dull shadow of its Irish Parent. However, don’t dismay – a bunch of young punks from Manly NSW have a passion for beer and are desperate to create expressive original and compelling beers. The 4 Pines Stout is a truly standout beer. Stout with a wine complexity, I was really impressed with this one. Deep Earthy and Liquorice on the nose with hints of Chicory and (quite surprisingly) Apricot. Medium weighted, delightfully crisp – dangerously drinkable!

 

More notes to follow!

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Menu for Winstead cellardoor Sunday November 6 2011

Winstead Cellar Door Menu

Sunday 6 November, 2011

Antipasto:

Local smoked salmon & dill, chicken liver pate’, cornichons, vegetables & fresh bread $17

Pizza’s:

Herb and Cauliflower $11

Margherita:

Traditional; cheese, basil and tomato $13

Middle Eastern inspired Lamb:

Midlands spring lamb, hand minced with arabesque spices,
finished with pine nuts and yoghurt $15

12 hour Duck with mushrooms:

Sous Vide duck (if you’re curious feel free to ask),
dark spices and huon browns. $17

Pear & Golden Syrup:

Huon pears, Cinnamon, Nutmeg, Georgie’s quince jelly and mascarpone. $15

Cheese:

Grandvewe ewes milk farmhouse cheesery Birchs Bay – Certified Organic. Friesland Fog (white, fresh and tangy), Sapphire Blue (think Tasmania’s sheepy answer to Roquefort), Plus an Aged Tassie cheddar – served with bread and Georgies’ quince paste, $17

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Wine South – Sunday 16 October

White Wine Weekend tasting
Henry Jones Art Hotel – Waterfront Hobart

The Wine South Group, ably led by Fred Peacock from Bream Creek have worked together for a while now to promote the Southern Region producers from this fine state. Curiously they invite wineries from the Central and Upper East Coast as well as Northern Wineries to their various events (an opportunity that’s unsurprisingly not returned by their own marketing groups).  The format is great for comparative tastings, with all wines put out according to Variety & Style with producers pouring a “section” and not necessarily their own product.

Overall impressions were that the standard was very high, with only 2 or 3 wines too faulty to bother making notes on (did someone say natural?).  No one producer stood out for their wines, though Peter Shields from Kilbowie Wines puts on a great song and dance show!  Riesling and Chardonnay were the clear standout, although I didn’t look at the Savvy’s (I wasn’t being paid to review so why would I?).

I haven’t got the time to publish all of my notes so here were the best 4 wines of the day for me 1 Gewürz and 3 Rizzas.  Hopefully a few more notes next week (once I get the prep for this yacht race out-of-the-way)!

Milton Gewürztraminer (Central East Coast) 2010 $28:
A class ahead of the other Geewiz’ there on the day.  White/Lemon colour.   Nose was a spotless juxtaposition of youthful gunpowder minerality and the most over the top rose petal.   Dry as the veritable nuns, with the gunpowder on the nose extending all the way through to the last of the  zingy acidity  Great medium bodied weight (13.5% alch.) and texture.  The fruit intensity was off the scale!  A cracking endorsement of Tassie Gewürz.

Derwent Estate Riesling (Derwent Valley) 2010 $25
Another wine made by the team at Winemaking Tas (Julian Alcorso), who are picking up gongs for Riesling left, right and center at the moment.   Quite a developed lemon colour considering its age. A forward limestone minerality dominates the nose (with hints of granny smith apples).  The palate had bundles of mouth drying acidity and mineral expression.

Kinvarra Riesling 2004 (Upper Derwent) $26
Kinvarra is a large (by Tassie standards) property up the Derwent Valley in the town of Plenty.  The bulk of their fruit is contracted out and appears in many of the very very top labels coming out of the state – especially in the Hardy’s folio  (I hope your allowed to know that).   Every few years they make a little wine for themselves and let it slowly eke out of their cellar door open sporadically throughout the year on Friday nights.   Apparently its a bit of a hoot and I’m looking forward to getting up to the next one in November.  The best thing is all the wines have a bunch of age on them!

Anyway back to the booze, I know I keep banging on about minerality, but hey, isn’t that what young Riesling is all about?  Therefore seeing a hunk of oyster shale and limeflower on this aged example was only just short of an erotic experience (hey my girlfriends in Europe for a while, my life is very simple now).  With the nose and palate in perfect balance and the longest of dry talcy finishes I dug this gear!  (And yes you can have some – give me a buzz and I’ll sort it out).

Kinvarra Riesling 2000 (Upper Derwent) $26
Firstly – its under screwcap (hallelujah), and great to see it next to its “younger” sibling. Colour Lemon/Gold.   The nose screams Seville orange marmalade with a sort of developed mealiness to it.  The Richness suggested on the nose is amplified in the palate.  I just kept thinking about this and a hunk liver pate’.    Mmmmm pate’.   Needles to say the balance is bang on and there’s a dozen going straight to the cellar for immediate to 5 year drinking (bet it lasts longer but I’m, not that patient).

A solid tasting and looking forward to the festival season coming up.

 

 

Stu

 

 

 

 

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New Website is coming along

Using a few different themes, linking to Facebook is being troublesome.    At least the signup for mail and Twitter gear is working.  I’ll try and get some video up soon  :)

 

 

 

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