Tag Archives: wine

blissful bubbles

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It’s that time of year when the veggie patch is transforming from winter weariness to summer surplus. Our robust rhubarb provides at a steady rate throughout the year but I am now digging deep into the repertoire of rhubarb recipes to keep up with the harvest.

One of my favourites is rhubarb champagne, the reward is definitely worth the effort. Start with 875g rhubarb, 875g sugar, a lemon (from the abundant lemon tree) and 11 tablespoons of apple cider vinegar.

Chop the rhubarb, slice the lemon

and place all these ingredients, along with 5 litres of cold water, into a food safe bucket (I use our beer fermenter). Cover loosely with a clean tea towel and leave for 48 hours.

Sterilise 10 PET bottles (I use Milton solution)

and strain 500ml of the mixture into each.

PET bottles are preferable as they have more ‘give’ and it is advisable to squeeze out as much air as you can before capping.

Pop the bottles in the fridge and try to refrain from sampling for at least two weeks. Deliciously refreshing as a sparkling beverage,

we recently discovered the benefits as a mixer. One and a half measures of gin topped up with rhubarb champagne, we have lovingly named it the ‘Stowport Stonker’. Cheers.

Warning: open bottles VERY slowly.

Grünthal

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We have many fond memories of times spent in Grumpy’s Brewhaus at Verdun in the Adelaide Hills, not least the evening of our farewell in November 2008 before relocating to Tasmania. Tragically, fire gutted the restaurant in 2016 and, although the brewery survived, it was the end of Grumpy’s. The site remained undeveloped for nearly five years until new owners realised their vision for the historic venue.

While in Adelaide recently, we visited the new incarnation, Grünthal, the name given to Verdun by the original Prussian settlers meaning Green Valley. The expansive restaurant space offers a variety of seating options as well as a conservatory for private functions.

Saul and Sheree Sullivan already had years of experience creating specialty cheeses at their Udder Delights factory, also in the Adelaide Hills, before Saul decided to try his hand at the art of beer brewing. A wondrous display of local smallgoods, patés, terrines, crackers, honeys and delicious produce greeted us at the door.

Complimentary cheese tastings are offered daily and despite a looming lunch engagement elsewhere, we couldn’t resist a nibble and chat.

For those not enamoured with the amber brew, a comprehensive range of colourfully labelled Hesketh Wines are available at the bar. The family owned winery sources fruit from premium South Australian wine estates, making the most of the individual strengths of different growing regions.

While Sheree works with an offsite distiller to produce Grünthal gins,

Saul’s dedication in the brewery can be found on tap.

We selected a tasting paddle (with driving duty, I restricted myself to a small stout) and made ourselves comfortable.

While Michael finished his breakfast, I wandered outside to peruse the grounds and outdoor seating options.

I’m so pleased we were introduced to Grünthal, they have done Grumpy’s proud.

precious Pinot

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Last summer, a conversation over lunch with a friend revealed her desire to establish a micro-vineyard. However, finding the right parcel of land was proving difficult, at which point we offered a few options on our property. The area designated as ‘orchard’ when we moved here has, over the years, seen the demise of the aged fruit trees and we had intended moving the remaining plants. This plot was deemed perfect for the project. Posts were added to our already existing few just before the new year

and support wires were strung soon after.

The vines were secured within the veggie enclosure through summer

until ready for planting in autumn.

Each vine was trimmed to the first two or three buds

while Michael took up the auger and embraced the arduous task of hole digging.

Each plant was placed into the precisely drilled holes, backfilled and watered

until 158 vines nestled in their new home.

Tree guards would protect the youngsters through the winter months and stave off attacks by marauding wildlife.

There was nothing left to do but wait and let nature work her magic. Seven months later, they are thriving, safe from the dreaded spring winds within their corflute cocoons.

There are two rows of Pinot Gris and the rest are Pinot Noir, a few years away from the bottle yet but an exciting journey lies ahead.

Moutere Hills Vineyard

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We had planned a day discovering the many wineries of the Nelson region but, having spent longer than anticipated at the World of WearbleArt and Classic Car Museum (that’s another story), our day was considerably shortened. Heading north along the coast, we detoured for a closer look at Ruby Bay. The name was inspired by the small ‘rubies’ of red chert (also known as flint or jasper) found in the gravel of the Moutere region, though the colour wasn’t really obvious.

Further north, at Motueka, we enjoyed a fabulous lunch at TOAD Hall Brewery & Café. I think I was too hungry by then to take photos but I do recall the scrumptious cider. Driving inland through picturesque countryside, we discovered Moutere Hills Vineyard. Grapes were first planted on the lower home block of the 12 hectare property in 1993, with further plantings on the north facing hill block in 1998. The vines benefit from the unique microclimate of the Sunrise Valley where it is often 2°C or more warmer than the Nelson city area.

The original winery and cellar door was destroyed by fire in 2006 and a new café and winery was built. The unassuming entrance to the cellar door is almost hidden within landscaped native gardens.

The interior is welcoming and offers a comfortable space to sit and sample at leisure. The wines are sold exclusively at the cellar door or online through their website.

Beyond the tasting room, the café received a complete upgrade in 2018 and Forsters Moutere Hills restaurant now offers superb dishes prepared by award winning chef (and owner), Alistair Forster.

The views from the restaurant, over vineyards and beyond, are spectacular.

Following the fire in 2006, the old hops barn was partially restored and in 2013 it was reborn as the Fox n Grapes bar, a popular watering hole for locals on a Friday night.

tropical twilight

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On the ‘must do’ list while in Darwin during the dry season is Mindil Beach Market. As the heat of the day subsides, a wander around the myriad stalls provides the opportunity to purchase unusual artisan crafts or that obligatory souvenir for those at home. More importantly, the Mindil Beach Casino Resort is right next door and the Sandbar is a perfect location to enjoy a well-earned beverage.

With a delicious antipasto platter and magnificent view of the descending sun over the Arafura Sea, I was catered.

Another spectacular Top End sunset

accompanied us to our table on the deck of The Vue restaurant.

Overlooking the infinity pool and, appropriately named, Infinity bar

we watched as the earth turned and another fabulous day came to an end.