ciao tutti!

Yes, Cellar door OPEN TODAY Thurs 21st June… just a little later 12 noon -4pm        4126 1311  4126 3470  0408 875 305

Looking forward to welcoming you to our leafy garden.

CIAO TUTTI!

YES, CELLAR DOOR OPEN TODAY WED 20TH JAN 10AM -4PM

for tastings and sales.

Plenty of parking for vans and trailers.

4126 1311   0408 875 305

forse ci vediamo più tardi!

CIAO TUTTI!

YES, CELLAR DOOR OPEN TODAY TUES 19TH JAN 10AM -4PM

Plenty of parking for vans and trailers.

Tastings and sales at the Cellar Door, which is part of our verandah.

If parking on the winery block, walk through the break (don’t forget to smell the gorgeous quisqualis on the way!)

4126 1311 4126 3470  0408 875 305 – the Little Cellar Rat could be working anywhere in the garden or over at the winery.

CIAO TUTTI!

Yes, Cellar door open today Sun 17th Jan 11.30am -4pm.

4126 1311 4126 3470  0408 875 305

The Little Cellar Rat has made another batch of TOMATO RELISH… so it’s back!

ciao tutti!

Beautiful summer’s day here on the Hill, buttery sunshine and a slight breeze.  Cicadas are harmonising again and the cattle next door are chest high in sweet grasses.

CELLAR DOOR OPEN TODAY SAT 16TH JAN 10AM -4PM

Looking forward to greeting you and welcoming to our shady garden and our little Cellar Door.

4126 1311  4126 3470   0408 875 305

ciao tutti!  It’s an absol-oot-ely FABULOUS DAY here on the Hill.

Cicadas are zumming, Quisqualis perfume is stunning and there’s green everywhere.  We could do with a bit more rain but, for the moment, totally relishing the stunning SE Queensland weather.

Oh and Here’s the recipe for Baked ricotta w Herbas & Chilli as promised.

The Little Cellar Rat hasn’t made it yet…. but it’s on the ‘Fridge to Do List’ so photos when she has.

BAKED RICOTTA w HERBS AND CHILLI  \

• 1 small whole ricotta about 300g
• 2 cloves garlic, very thinly sliced
• 1/2 teasp fennel seeds
• ½ teasp chilli flakes
• 1/2 teasp fresh oregano or thyme
• 2 x small bay leaves crumbled
• 1/3 cup EVOO
• 1 X tablespoon grated parmesan
• carta di musica or crackers to serve

1. Preheat oven to 160 C     Lightly oil baking dish

2.  Invert ricotta into dish and sprinkle with garlic, herbs and spices.Drizzle w EVOO, season w S and P and sprinkle with parmesan.

3.Bake 20 min until tinged golden.

4. Serve with carta di musica / crackers/ toasted ciabatta 

buon appetito!

CIAO TUTTI!

YES…..CELLAR DOOR OPEN TODAY THURS 14TH JAN 10AM-4PM

4126 1311       4126 3470       0408 875 305

Plenty of parking for cars, vans, trailers.

CIAO TUTTI!

CELLAR DOOR OPEN TODAY WED 13TH JAN 10AM-4PM

4126 1311 4126 3470  0408 875 305

The Little Cellar Rat finds toasted almond flakes are so very handy for all sorts of things:  sprinkling on green beans that you’ve caramelised in the pan with some garlic, scrunching over a tray of oven roasted vegetables along with some smoky paprika and dukkah or topping off a scoop of vanilla ice-cream that you’ve blessed with some CAFE COFFEE LIQUEUR or gooey chocolate topping.

squisito!!

ciao tutti!!  Sun’s out this morning and it looks like a glorious day ahead.

Cellar Door open today TUES 12th Jan 12 noon -4pm.

Food and wine discussion with guests yesterday turned (as it does ) to cheese and in particular to RICOTTA.   Here’s the photo of the BAKED RICOTTA I promised.

It’s as simple as draining the cheese from the basket it comes in (if you buy a whole one) but you can do the same with a slab, turning it onto a pyrex dish and baking like a cake.

buona cucina!