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Recipe of the Month: Passionfruit Friands

Posted by Josef on Aug 10, 2011 in Blog | 0 comments

These passionfruit friands are seriously addictive! The recipe was originally written by Kate McGhie (Herald Sun’s Taste magazine), but I have made a few alterations as I wasn’t happy with the consistency. Perfect for morning or afternoon tea, or alongside some whipped cream for dessert.

Enjoy!

- Sharday

Feel free to leave any comments with alterations, reviews or questions about this recipe.

Ingredients

5 egg whites
135g self raising-flour
135g icing sugar
125 ground almonds
190g butter, melted
4 passionfruit pulp

Method

Pre-heat oven to 200°c (or 180°c for fan forced oven)
Grease small oval/friand moulds (or cupcake/muffin tray)
Whisk the egg whites until they hold a soft peak
Sift the flour, icing sugar and almods slowly over the egg whites
Pour melted butter around edges of the bowl
Add 1/2 of the scooped pulp into the mixture
Very gently fold together (egg whites must not lose their airiness)
Spoon mixture evenly into the moulds
Bake for 15 minutes or until well risen and slightly springy to touch
Dust with icing sugar and spoon a little passionfruit pulp on top before serving

Recipe of the Month: Moroccan Lamb Stew

Posted by Josef on May 23, 2011 in Blog | 1 comment

This delicious Moroccan Lamb Stew made by Sharday & Avner is sure to warm you up this Winter. It is a super easy stew that has a gorgeous combination of apricots, mint, cinnamon and lamb. We used Jonathan’s diced lamb which is highly recommended – 122 Smith Street, Collingwood.The recipe has been adapted from a Youtube video which you can view here.

Feel free to leave any comments with alterations, reviews or questions about this recipe.

Ingredients

1/4 cup olive oil
500g diced lamb
2 onions, roughly chopped
3-4 garlic cloves, diced
1 litre of vegetable stock
Zest of 1 orange
Juice of 1 orange
1 cinnamon stick
6 baby washed potatoes, no need to peel
1/4 pumpkin, deseeded, peeled and chopped into bite-size pieces
4 unpeeled carrots, chopped into bite-sized pieces
Handful or halved dried apricots
Large bunch of mint, chopped
1 1/2 cup of ground almond (whole almonds in a blender does the trick!)
Garnish – slivered almonds and mint

Method

Heat the olive oil in a heavy-based large pot
Once the oil is hot, add the diced lamb and season with salt and pepper
When the lamb is seared (3-4 minutes) transfer to a heat-proof bowl
While the pan is still hot, add the onion and garlic for 5 minutes or until soft
Return the lamb and season with salt
Cover with vegetable stock, add orange zest, juice and 1 cinnamon stick
Also add the potatoes, pumpkin and carrot and leave on a medium to high heat
Once boiled, lower the heat to a simmer and leave with the lid on for 1 hour
After an hour, do a quick taste check and add the apricots, chopped mint and ground almond
Leave for another hour
Garnish with toasted slivered almonds and mint.
Serve with cous cous and a glass of our 2008 Side Gate Cabernet Sauvignon from Coonawarra

Garage Wine Sale Success

Posted by Josef on Mar 21, 2011 in Blog | 0 comments

A big thanks to those that came along to our recent garage wine sale. It was a great success!

Ande’s father Erwin was kept busy on the barbecue serving up amazing sausages by Jonathan’s, while Josef, Ande & Georgie were entertaining guests with our great wine!

Keep posted for our next sale on August 4th, 5th & 6th.

Winter in China

Posted by Josef on Mar 7, 2011 in Blog | 0 comments

What a difference a bit of snow makes, dramatically changing the landscape of what has become familar terrority to us during the warmer months. Snow on streets, vineyards, rooftops! Transforming Beijing into a European style experience. There’s not enough snow to ski, but certainly enough to make both Josef and Ande extremely excited! They visited Shanghai for the first time and loved M at the Bund, a fabulous restaurant overlooking the Huangpu River.

Ande managed to slip away and see the amazing Forbidden City in Beijing. It was there that she immersed herself in the cultural history of dynasty’s gone by.

P.S. A bit of snow doesn’t stop China Eastern, three years running most punctual airline in China!

Josef’s Asian Vegetable Salad

Posted by Josef on Feb 10, 2011 in Blog | 0 comments

This Asian vegetable salad is a quick meal that suits any summer night! Perfect when accompanied by our Broken Gate Pinot Grigio.

Broken Gate Shiraz goes for Gold!

Posted by Josef on Jan 11, 2011 in Blog | 0 comments

Broken Gate’s 2008 Shiraz from the Clare Valley has won a Gold Award at the 2010 Rutherglen Wine Show. If you would like to order your own case of our delicious Shiraz, you can download our Private Client order form here.