We’re proud of our 3 MARYS sparkling, made using ‘methodé champenoise’. Yes, it involves two stages and patience and a lot of handling but the end product is definitely worth it. Our latest is a sparkling white muscat, as was our very first (and it picked up SILVER at the Qld Wine Awards.) Terranzo the Winemaker is proud of each new vintage and never ceases to be amazed at the magic that takes place, quietly, in each bottle.
One of the rewards of having an extensive garden with a range of trees and shrubbery is the birds who visit or who decide to take up permanent residence. This Rufous Whistler has the most delightful repertoire which he offers freely to anyone who cares to acknowledge his presence.
Just have a look at these local capsicum and eggplant from ALLOWAYFARM.
What do you do?
Wash, slice, toss in a little EVOO and roast, turning occasionally.
It’s as easy as that.
Who can resist them…. plump, bright red and aromatic to boot! We’re talking Strawberries of course and they are at their peak right now. The Little Cellar Rat picks hers up from ALLOWAY FARM MARKETS. You can’t beat them sliced with yoghurt for breakfast, or mixed with banana, pears or whatever else is your favourite mix for a salad. Why not make a batch of BIG PANCAKES for a relaxing Weekend Brunch and add those sliced strawberries and a drizzle of honey. Some seconds landed in my lap this week…. just the thing for POACHED STRAWBERRIES w VANILLA & ROSEWATER. Yummm…….!!!!!
Part of the enjoyment of celebrating with food is the preparation leading up to an event….. planning the menu, sourcing seasonal produce, delivering according to the season. The glorious buttery sun is a great ‘mood setter’ for working in the kitchen. Add to that the various aromas….. garlic, fresh herbs, fruity EV Olive Oil. The various elements in the ritual of sharing food and conversation
It’s winter and that means pumpkins are at their best. This vegetable is hard to beat… pumpkin soup, steamed and mashed, roasted, in risotto. You’re only limited by your imagination.
This might not be an ‘original’ but a CHEAT’S ROAST PUMPKIN when you’re short on time is hard to beat. It’s a two step process but dead easy.
Steam reasonable size pieces until just underdone. Drain well and tip into a hot pan that has a generous smear of EV olive oil. Allow to brown nicely, use a silicon spatula and large spoon to turn each piece without breaking.
Once browned on both sides, turn heat off and sprinkle with your fave DUKKAH and my favourite herb – Lemon Thyme. Delizioso with little pork and parmesan meat balls, chicken or whatever is on the menu!
buon appetito! PS We were too hungry on Sunday evening to wait for me to grab the camera to take a shot of my cheat’s Roast Pumpkin. There’s still another half waiting to be used.
It’s not complicated if someone gives you a few tips!
OVEN ROASTED CAPSICUM
Stainless steel tray is best. I do 6-8 at a time to make it worthwhile.
Simply wash well (sand can get trapped in stem), put on tray in v hot oven (200C) and allow to swell up and 1/2 blacken skins.
Cooked when stabbed with thin pointy blade… and knife pieces easily.
Allow to cool and deflate. Various ways to peel off skin and remove seeds. More important is to put strips on paper towel to absorb excess moisture. Put in a wide-mouthed jar, anoint with EV olive oil, add garlic, fresh herbs, chilli to taste, salt cracked pepper and they are ready to enjoy.
Store in fridge? certo!
buon appetito.
When the mercury drops, thoughts turn to things to do in the warmth of the kitchen, especially if you are lucky enough to have a north-facing window. (I do!) Time for … oven roasting capsicum and eggplant. Nothing for lunch? Never, when you have smoky sweet strips of ripe red capsicum anointed with EVO Oil, fresh lemon thyme and a hint of chilli to drape on your favourite toast along with marinated feta and slices of eggplant. buon appetito!
You look at a website and have fair idea of what to expect and then when you stay you find there is much more! We think this is a little gem, from the cottages built by Terry and Mary to the timber furniture crafted by Terry, to the warm,cosy touches inside ( I had a feast just looking through the DELICIOUS and ITALIANICIOUS magazines) to that front verandah looking north and east. You DO go away with a skip in you step.
Now we know about this dear little spot, we’ll factor in a break in our journey north.
JL SUNNY COAST July 2018
The Perfect Stop-Over Point to
Explore South East Queensland
- Located at our winery - Hill Of Promise!
- Situated half-way between Brisbane & Rockhampton
- 40 minutes to Bundaberg
- 50 minutes to Maryborough
- 30 minutes to Woodgate beach
- 60 minutes to Hervey Bay & Departure points for Fraser Island & Lady Elliott Island
- 2.25 hours to 1770 - The departure point for Lady Musgrave Island
