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March 30, 2005

Wirra Wirra

Portraits_253On March 5th 2005 Greg Trott  passed away after a long battle with cancer.   Greg Trott was the force behind Wirra Wirra   wines in  Mclaren Vale, South Australia.

It seemed fitting the first bottle of wine I would taste  following  my completion of chemotherapy  should be something he had a hand in.   A few years ago I started to collect Wirra Wirra The Angelus with the plan of a "vertical tasting"  to celebrate some future birthday ending in a zero.   

The Angelus is a blend of cabernet sauvignon grapes from the McLaren Vale and Coonawarra regions of South Australia.   My oldest vintage was the 1997 and that was the one we opened.   

In keeping with Greg Trott's philosphy.........

Greg Trott's view on back labels is very simple - Never tell someone what they will taste. For one, taste is very personal and everyone is different. Secondly, the flavour of wine evolves in bottle over time, so how can you accurately describe something on a label when it will inevitably change?

.................
I won't describe how it  tasted but will say it was  "so damn good".

The Angelus  has been replaced by the Wirra Wirra  Cabernet Sauvignon.   

Aubergine Restaurant Takapuna

I was a little sad when Catalonia closed at 129 Hurstmere Road in Takapuna as I loved the food Franc cooked.  Obviously not many agreed with my tastes as it was never as well patronised as it deserved to be.

Aubergine moved in and it always seems to be busy.  Described in various publications as European or Mediterranean the menus is small and   basic. Steak, lamb, chicken, seafood and nothing too challenging.   I have found many Auckland restaurants inconsisitent  so dining out has become a bit of a hit and miss affair. 

Michael had eaten at Aubergine in December 2004 and reported a very disappointing meal.  We were pleasantly surprised when we ate there on Sunday evening.   No complaints about the service either as  we were well looked after.

Outstanding meals of the night were the  Salmon and Avocado Salad,  Scotch Fillet in Brandy and green peppercorn sauce and the Creme Brulee.  The only disappointing meal of the night was the chicken in filo pastry - funny - that was the same meal Michael didn't enjoy back in December.

March 22, 2005

From the Observer

Damn the vintage, just pass the Pinot    

Hitting the bottle should be one of life's simple pleasures so why do men make it so bloody complicated?

Sunday    March     13, 2005
The Observer


   I was so very glad to hear that women are fuelling the new boom in UK wine sales. Having contributed to the spiralling sales figures substantially, I was hardly amazed by the news that me and my sort downed nearly 600 million bottles of fermented grape last year (compared to the paltry 400 million consumed by our male equivalents). But I was definitely gratified by the indisputably official nature of the stats. This is because I believe that wine is the rightful property of the ladies. Never mind Sideways. Never mind ‘emotional connections with Pinot’. Never mind that the vast majority of vintners and tasters and sommeliers are men.

Men spoil wine. They take it too seriously. They want to master it. They want to dress it up in mystery and tradition, and imbue it with intrinsic maleness so that they can be superior about it. Men reach a certain age – 34 or so – and stop thinking they know how to play the guitar, or how to DJ, and start thinking instead that they ‘know’ wine. They stop default-ordering the House option in restaurants, and start asking for ‘the list’. They start thinking stuff is corked. They start believing that creating a big fat scene about the suspected corking, will prove how jolly Alpha and male they are. They hold forth at length about how they despise Pinot Grigio because it ‘doesn’t taste of anything much’.

Men don’t understand that wine is not about this. Wine is actually just for the drinking, and for the being drunk. That’s why it was invented. Men want to take the joy out of wine, and replace it with snobbery, superciliousness, and another opportunity for sexism. Women, on the other hand, just want to drink it until they feel like singing Wichita Linesman, crying, and/or texting someone they shouldn’t. There now follows a thinking girl’s guide to buying, drinking and properly enjoying wine.

1) When choosing a bottle, ask yourself the following questions: red or white? (Your response will be primarily influenced by how badly red stains your teeth); should it cost more than six quid in a shop, £12 in a bar? (Yes, probably. There’s not being snobby, which we approve of, but there’s also being tight, which we definitely don’t approve of); does it have a funny name, something that you can make increasingly slurry jokes about over the course of an evening? (I like the Californian Tierra Area for this, because it sounds like Tina Arena who sang Chains, which I too like to sing when under the influence, along with You’re So Vain and, of course, Wichita Linesman.

2) Three ‘new standard’ 175ml glasses qualify as an official binge drink. I support binge drinking as a statement of post-feminist empowerment, so you should see this as an aim, rather than a limit.

3) A lady will always get more drunk if she goes for ‘just one’, than if she accepts she’s there for the long haul. This is because Just Oners turn down offers of stomach-lining chips and hummus dips on arriving at bars, on the basis that they’re ‘about to get a bus at any moment’. They’re not.

4) Vodka removes red wine stains from off-white sofas, carpets, and lovely eau de nil jersey cocktail dresses much more effectively than either salt or soda water.

5) There’s absolutely nothing wrong with liking either Chardonnay or Pinot Grigio. They’re both very pleasant but were cast out to the hinterlands of fashionable drinking by men because ladies liked them, which instantly made men think they couldn’t be good. It’s time to reclaim them.

6) Same applies to rosé. Men think it’s crap, because it’s pink. It’s actually distilled essence of very nice summer holiday.

7) Sea sickness pills ease hangovers.

8) This summer’s wedge is a good wine-drinking shoe. It has flattering, calf-elongating properties, and provides useful stability that standard high heels do not.

9) It is not at all bad to pop out for a last-minute bottle of Wednesday Night Red, dressed only in pyjama bottoms, Uggs and a Parka. Au contraire, it is charming, devil-may-care and rather French. Boyfriends who say, ‘You look a bit mental,’ are wrong.

10) Wine is not an intellectual pursuit. It is for fun.

HOW VERY TRUE.

March 21, 2005

A Bookish Afternoon

Portraits_247Inspired by Pim over at chezpim   I decided to check out the second hand bookstores to see what old cook books I could find.  A very dismal selection I'm sorry to say.   The usual collection of  books with pretty pictures  that people buy and then never use.  Happily, I did find two  books I'm quite pleased with.

Menus A Trois  - The Soup, Bread and Salad Cookbook -  written by Julia Older and Steve Sherman, published in 1987, but the recipes are still relevant in 2005.  Fifty complete meals featuring one soup, one bread and one salad.  Exactly how I like to eat for weekend lunches.  The bonus is a paragraph on the back cover by our loved Mary Frances (MFK Fisher).

......and Evergreen - Classic Vegetarian Cookery by Annie Bell .  Published in 1992 it was shortlisted for the Glenfiddich and Andre Simon Awards. 

They both have  some great sounding recipes so I look forward to  trying them out.

Pasta Lunch

From this:
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To this in 20 minutes:
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Bring a pot of salted water to the boil.  Add 400grams pasta and cook about 8 minutes until al dente.

Meanwhile in deep frypan bring 300 mls of cream to the boil and add half a chopped red onion, 200 grams of smoked salmon, 1 tablespoon sour cream, 1 tablespoon grated parmesan, salt and pepper to taste.

When pasta is cooked drain and stir cream sauce through.

Place spagetti into bowls and top with 1 tablespoon of sour cream, 1 teasp0on pesto, a slice of smoked salmon, finely sliced red onion and basil leaves.

Grate some parmesan cheese over and serve.

This amount will serve four as an entree or two for a main course.

Goes great with a rose wine.  We had Lurton Rose from South America.

March 19, 2005

Club Med Lindeman Island

Portraits_069Click on photos to enlarge
I only have one complaint about our trip to Lindeman Island - we didn't stay long enough.  After 7 days we had the feel of the place and were enjoying the routine of being on holiday.   Another  couple of days relaxing would have  been nice.

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This was my first Club Med experience....and I was impressed.    At Club Med you can be as social as you want ....or not,  be as busy as you want....or not,  eat as much as you want....or not!


The evening starts with Happy Hour 6 - 7PM where you meet the other guests and the G.O.'s.  We quite enjoyed dining at the shared tables and meeting other people from around the world. ..we even made a couple of new friends we will stay in touch with.  If you prefer to dine as a couple there is an area set aside with tables for two. 

Each night is a different theme.  The seafood night was an impressive array of crabs, prawns and oysters  along with fish and salads.   Kris' favourite night is the Italian night.  Even on the themed nights there is an Asian style selection available.

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Just walking past the dessert buffet could add a few kilos to the hips.

 

Breakfasts included eggs prepared every possible way with bacon, sausages, French toast, pancakes, grilled fish.  Or if you prefer Asian style breakfasts were provided at the buffet.  Club Med has it's own bakery and the buffet was overloaded with  a stunning display of pastries and breads....I loved the white chocolate bread.

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Nicholson's restaurant is open most evenings if you wish to dine a la carte.   We dined at Nicholson's one evening  but I preferred the variety offered at the buffet.

My first day back home and I really missed the ease of picking up a plate and wandering along selecting whatever took my fancy that day.

All Club Meds are dependant on the staff they employ.  Luke, the Chef de Village of Club Med Lindeman Island, leads a team of dedicated and  hard working G.O.'s.    It is encouraging to see the respect, friendship and support this international group of young people offer each other.  It's a shame the governments of the world aren't able to get along as well. That's my  G.O. son Kris in the black outfit holding the girl in white.

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When the G.O.'s are off duty much of their time is taken up with rehearsals for the evening shows. A different show is performed each evening following dinner.   

I would certainly recommend a Club Med holiday experience.    It is ideal for families as the G.O.'s will entertain your kids all day and into the night.  All sorts of activities are available including water sports, tennis, archery, trapeze, aquarobics, fitness classes, golf or just lolling about reading.

March 09, 2005

I'm on holiday

Early Thursday morning we leave for a weeks holiday on Lindeman Island.  We hope the Queensland cyclone doesn't head down the coast to the Whitsunday Passage.  I hope I can get through a week without my computer. See you in a week.

March 06, 2005

WBW13 -Rare varietals

Food_205
As I drove into my supplier First Glass   in Takapuna the signs promoting Petite  Verdot  had me considering the varietal as rare and maybe worthy of this challenge.   However  I once fell in love with an Aussie Petite Verdot called McGuigan.  That gold medal winner and I spent an entire  winter together  so I feel I know it a bit too well to call it rare. 

I came home with the lonely bottle of   durif  lurking on a shelf all by itself between cabernet and merlot  - a Morris Durif 2000 from the Rutherglen  region of Australia.   Within Australia durif is also grown in the  Riverina    area .....and   Vale wines on the  Mornington Peninsula have experimented with  a cool climate durif.  They  have produced a more elegant style of red wine with less ripe fruit, less tannins and high spice flavours,  not dissimalar to a cool climate shiraz.

In California there has been some confusion over what is durif and what is petite syrah. Google both names and you will finds many sites devoted to the confusion.  For the best explanation read the report written by  Dennis Fife   of Fife  Vineyards.

Durif was developed inthe late 1800's by a  Dr Durif when he crossed a syrah with a  peloursin . In Australia the CSIRO has used DNA fingerprinting to prove the clones imported into Australia are definitely durif.

Because Dr Durif was from the Rhone region I thought I might search   Anne Willan's  French Regional Cooking book for a matching meal.   As nothing from the Rhone section appealed to me  I decided to make a casserole using beef, onions, garlic, eggplant, zucchini, tomato and red pepper - a sort of beef with ratatouille.

Although the durif would be served with dinner I opened the wine around lunch time to try it.   There were some left overs from my Paper Chef #4 entry and I wondered how the durif would go as a match. Pretty darn good actually.

I was disappointed with the lack of  fruit aromas when first poured.  However the wine had some really nice vanilla oak smells .  When I sniffed the empty glass a little later I could smell coffee, chocolate and some blackcurrant.  It has reasonable  legs,  and as expected the colour was an intense purple.    Soft tannins (it was a 2000 vintage)  made it very drinkable but the  tarish aftertaste was not pleasant.

Staying with the French theme maybe some Serge Gainsbourg would be a suitable match for this wine.

This durif has sparked my interest and I will search out others.   I'd be interested in trying a de Bortoli  from the Riverina region.  My thanks to this month's host  Spittoon  - go to his site to check out the other entries.

 

March 05, 2005

Paper Chef #4

Eggplant, chocolate, stale bread, pomegranate.  Are you serious?   Well this one took a bit of thinking but I finally came up with  a combination I was happy with...although Bryan was not impressed with todays lunch. He is not a fan of eggplant.   I really enjoyed the texture and taste.  To check out all the entries go to Domestic Goddess  who is hosting Paper Chef this month.
Food_196



Chilli and choclate chicken on fried eggplant with a Pomegranate and chocolate sauce and fried bread crumbs.

Ingredients
2 small chicken breasts
1 teaspoon of chilli powder
1 teaspoon Valrhona coco powder
1 tablespoon olive oil

1 eggplant sliced and salted

4 tablespoons of fresh breadcrumbs made with stale bread
1 tablespoon olive oil

Dressing
2 tablespoons pomegranate molasses
1 tespoon honey
2 squares dark Valrhona chocolate
4 tablespoons olive oil
1 tablespoon water
pinch of salt

Breadcrumbs
Fry breadcrumbs in 1 tablespoon olive oil.
Set aside

Dressing
Melt chocoalte and add rest of ingredients.
Stir to blend.
Set aside

Chicken
Warm 1 tablespoon olive oil in pan and add chilli and coco powder and fry over heat for a minute.
Add diced chicken breast to pan and stir fry until cooked.
Keep warm while you prepare the eggplant.

Eggplant
Spray slices with olive oil and fry on both sides until cooked through.

Now you should have everthing ready to plate.

To serve
Lay 2 slices of eggplant on plate.
Top with chicken
Spoon over  some dressing
Sprinkle with fried breadcrumbs.

Food_204

March 02, 2005

Wine Blogging

The latest Wine Blogging Wednesday has been announced. This seventh challenge is to be hosted by Spittoon   .   Go to his site to see the challenge rules.  I've  already found my wine. Now I just need to come up with the right meal to go with it.

Daring Bakers