MAY 2016 Newsletter

Hi <<First Name>>!

Finally, here is the February Newsletter, 3 months late!

The grape harvest is over with all 2016 grapes now in fermenting tanks. The 2016 NYU Semillon and a NEW Semillon (with just a little Sauv Blanc) are scheduled to have their first showing at the Thai Master Classes on the June long weekend.

The olive harvest is also over with the bulk of the crop going into our 2016 Extra Virgin Olive Oils (to be released in August). The crop of black Kalamatta olives was really good and these will again be the centerpiece of our popular, vacuum packed Table Olives.

GREEN GARLIC OIL - AVAILABLE AGAIN IN A FEW WEEKS
The first rain in 4 months last Saturday is just what our new season garlic cloves needed. They are on target to produce the new-season Green Garlic Oil later this month. To join the waiting list of people anxiously awaiting its release, send us an email!

SHIRAZ LIQUEUR - our 1st - it's already a favourite!
The new 2015 Shiraz Liqueur is now on tasting in the Cellar Door. With a stunning crimson colour and delightful blackberry flavor, I'm predicting it will win the GOLD MEDAL in Mudgee in September - a BIG call!
Priced at $27, I try to give all of our Alfresco Luncheon customers a small taste with their dessert. It receives rave reviews!! I can only imagine how great this wine will be in a few more years.

NEW WEBSITE - SIMPLER, EASIER, QUICKER
Our NEW website is easier and quicker, but if you have any difficulty please let us know ASAP and we'll run it by Blake, our website guru.

Despite the increase in Aust Post postal charges in January, we've noticed delivery times have increased - to Sydney by a day; to Melbourne by 2 days. We now get to pay more, for less!

BLACKBERRY VINCOTTO - RECIPES IDEAS
This was made from our 2016 Shiraz grapes (which like our 2010 Premium Shiraz wine has a unmistable blackberry flavour).
1.   Duck Breast with Blackberry Vincotto (Gai's recipe):
Remove the skin from the breasts and reserve. Poach the breasts in a little Vincotto and wine to give sufficient moisture. When the breasts are cooked though (still pink in the centre) remove.
To finish, bring a frying pan to high heat and pan fry the skin until crisp then remove. In the pan sear the breasts on one side only. To serve, plate the breasts (seared side up) and top with crispy skin and a drizzle of Vincotto.
2.   Prawns and Blackberry Vincotto
Members (Fiona & Ken Riley) recently gave us this very easy suggestion:
Peel and gut two large green prawns and pan fry in a little oil until the colour changes. Remove, allow to cool and then dice into chunky bits. Into the hot pan, add 50ml of Vincotto and deglaze for <60 secs. Drizzle the combined sauce over the prawns.
3.   Mixed Berry Pudding with Blackberry Vincotto
Fiona Pinder, a neighbour, gave us this suggestion: In a large saucepan bring to the boil 1/2 a cup caster sugar and 3 tbsp of water. Add a selection of fresh or frozen (raspberries, blackberries, blueberries) and cook for 2-3 minutes, stirring. Cool. Separate the juice from the berries into separate bowls and add Vincotto to the juice mixture.
Line serving ramekins with cling wrap and place slices of brioche into the juice and then on the base and sides of ramekins, leaving a slice each for the 'lid'.
Place fruit into the centre and top with the brioche lid bringing the cling wrap into the centre to seal. Place a plate on top of the lot and chill for several hours, keeping the liquid for serving.
To serve, upend the pudding onto the plate, remove the cling wrap and drizzle with juice. Add cream to finish the dish before serving.

MASTER COOKING CLASS VACANCIES - MAX OF 14 PER CLASS

THAI (June 2016)
Fri, 10th = 7 vacancies;
Sat, 11th = 2    "
Sun, 12th = 2    "

FRENCH (October 2016)
  Fri, 30 Sep = 1 vacancy
Sat, 1 Oct   = CLASS FULL
Sun, 2 Oct   = CLASS FULL

MODERN AUSTRALIAN (February 2017)
Fri, 12th = 11 vacancies;
Sat, 13th = 9      "
Sun, 14th = 4      "

JAPANESE (June 2017) - Inspired by Aki, Nathan's Japanese fiancé.
Fri, 9th   = 7 vacancies;
Sat, 10th = 2    "
Sun, 11th = 6    "

FREE BASIL INFUSED OIL WITH ORDERS > $140
until the end of May 2016

ALFRESCO LUNCHES
When next in Mudgee why not come for one of Gai's Alfresco Lunches - every Saturday & Sunday (12 noon until 3pm) - bookings recommended (Tel: 6373 3366).
Over the winter months we're planning to enclose and air condition the luncheon area.
There is always up-to-date information about the lunches on the NEW website.

Cheers, Gai & Bernard B