CIAO TUTTI! 

Yes, CELLAR DOOR OPEN TODAY SAT 27TH FEB 10AM -4PM for tastings  & sales of our delicious preservative-free wines sparkling, fortifieds and liqueurs.

It’s a glorious day here on the Hill and being Saturday makes it even better.

A BIG WARM COUNTRY WELCOME to visitors from other regions, regional cities and  our state capital.

The irrigators are pumping away, the cane is jumping up out of the ground and plantings of macadamia and avocado are happening as we type.  Come and explore the area that supplies 25% of Australia’s fresh fruit and vegetables. We are now the biggest growers of both macadamias and sweet potatoes in Australia.  No, we’re not boasting, just sharing some important facts and figures about the interdependence between THE RURAL and THE URBAN AUSTRALIA. COME, SEE, TASTE, BUY AND SHARE THE NEWS!

CIAO TUTTI!!

YES… CELLAR DOOR OPEN TODAY FRID 26TH FEB 10AM -4PM

4126 131  0408 875 305  Plenty of parking for vans and trailers.

Not sure what to do with a liqueur?? Our GINGER CRUSH LIQUEUR definitely adds a touch of tropical Queensland to any fresh fruit salad.

The Little Cellar Rat thinks it is just the ticket as  a delicious desert on these wickedly hot February evenings.

buon appetito!

CIAO TUTTI!

YES, CELLAR DOOR OPEN TODAY THURS 25TH FEB 10AM -4PM  4126 1311   0408 875 305

Tastings & Sales of our preservative-free wines, sparkling, fortified and liqueurs.

All made here on the Hill, with pride, passion and respect for tradition.

No milk, egg, fish products using in the filtering process so definitely vegetarian and vegan friendly.

CIAO TUTTI!

CELLAR DOOR OPEN TODAY WED 24TH FEB 1PM-4PM

4126 1311    0408 875 305

Preservative-free wines, sparkling, fortifieds and liqueurs at made here on the Hill.

Full of flavour, made with pride, passion and respect for tradition.

CIAO TUTTI!

YES…. CELLAR DOOR OPEN TODAY TUES 23RD FEB 10AM -4PM

4126 1311  0408 875 305 

The heat has been a doozie the past couple of days.  The verandah is a pleasant spot though to enjoy a leisurely BYO lunch.

CIAO TUTTI!!

CELLAR DOOR OPEN TODAY SUN 21ST FEB 10AM -4PM

4126 1311   0408 875 305

ciao tutti!

Yes…. Cellar Door OPEN TODAY SAT 20TH FEB 10AM -4PM

4126 1311  4126 3470  0408 875 305

CIAO TUTTI!

CELLAR DOOR OPEN TODAY FRID 19TH FEB 10AM -4PM

4126 131  0408 875 305   4126 3470

HERE’S the pic of the BAKED RICOTTA W HERBS & GARLIC that the Little Cellar Rat made earlier this morning.  It’s smells and looks DELIZIOSO!!

Can’t wait until it’s cooled enough to try it.

va bene…. here’s the good oil on what to do + it really is very easy.

Choose a small oven proof dish. Drain any liquid from the ricotta. 

TLCR  used 2 x small pieces about the size of your hand.  That’s a good size to get that nice crusty edge which is the best part!

Mix EVOO, chopped garlic, fresh herbs (rosemary, thyme, oregano are good) smoky paprika, cracked pepper and whatever else brings joy to you heart!

Pour over and baked Mod oven, uncovered  for around 25 mins.  Use your own judgement.

a tip:  Being a fresh cheese, Ricotta doesn’t keep very long,  so prepare everything and put into the fridge for 3-4 days, or until you are using the oven –  for example to make a GF Quiche as TLCR did this morning.

buona cucina….. buon appetito! 

CIAO TUTTI!

YES, CELLAR DOOR OPEN TODAY THURS 18 FEB 10AM-4PM

4126 1311 4126 3470  0408 875 305

The Little Cellar Rat has been sharing foodie tips this week.  

One was about MARINATED FETA.

She was explaining how a flat  container stops the cheese breaking up.  Here’s a pic as promised  showing how a flat  container stops the cheese breaking up.  

Cut the feta into fingers with a thin bladed oiled knife then into cubes. Wipe the blade with paper towelling. Mix EVOO, garlic,  fresh herbs, cracked pepper etc  in a small bowl then pour over the cheese.

This stops the lovely soft cheese from breaking up unnecessarily.

buon appetito!!