indulge june 2015

7/18/2019 Indulge June 2015

1/12

1 INDULGEJune 2015

ChristmasI N JULYIN JULYf Find us on facebook.com/IndulgeSydney

SYDNEYS ENTRE TOPURE ENJOYMENTPLACE & STYLE IN CAMDENDiscover the best kept secretin Sydneys south-west.

EUROPES FAMOUS MULLED WINEWith spicy aromas and warm hearttheres much to love about thiswintery tipple.

GOURMET COOKING THIS WINTERMaster the ultimate pig stuffedChristmas turkey.


2/12

SPECIAL LIQUOR STAX PROMOTION

JUNE 20152 INDULGE

Where you will always find something different!

WE HAVE OVER 170 STORESTHROUGHOUT NSW

Visit our website for your nearest store

MORE GREAT SPECIALS

www.liquorstax.com.au

Specials available from 24/06/15 until 28/06/15

Liquor Stax supports the responsible service of alcohol. Available in

NSW, unless sold out prior. Not all specials and wine varieties available in

all stores. Pricing may vary in country and regional areas. Some

products may not be available in some stores due to Liquor Licensing

Accords. Tobacco & alcohol not supplied to or for unders 18s. Images for

illustration purposes only. No trade supplied.

Where you will always findsomething different!

Follow us on Facebook

Wynns CoonawarraEstate

Sea Opal 750mlMarlborough Sauvignon Blanc

Archer's Point 750mlCoonawarra

Claro 6pk 6*330mlMexican Style Lager

BUY ANY OF THESEFOR

$10WHEN YOU SPEND $30 IN STORE

Midori Melon Liqueur Arktika Vodka Baboushka Vodka BeGin GinBond Seven Whisky Chateau Chantelle Brandy Old No15 Bourbon Zeus Oyzo

$29.99700ml

ea.

Jack DanielsBlack Label Lemon Ed

Purchase 3

bottles for achance to win

a LIVERPOOL

FC package.

Details in

Store

$41.99700ml

ea.

Strongbow Cider 10pk10*375ml

$19.99ea.

Cougar Premix6*375ml

$19.99ea.

Cruiser Mixed 4.6% 10pk10*275ml

$27.99ea.Grolsch 6pk 6*330ml

Asahi Super Dry 6pk 6*330mlHeineken 6pk 6*330ml

Budweiser 6pk 6*355ml

Any 2for $30

Midori Premix4*275ml

2for $30

Black Douglas ScotchCougar Bourbon

De BortoliSacred Hill My Place

GenreNew Lighter in Alcohol

now availableYellow Tail

Da LucaItalian

Prosecco

Spirit BayMarlborough Sauvignon Blanc

Archers Point Coonawarra

Amberley Secret LaneBrands Laira Distant Shores

Merlins BarrowJansz NV

BUY 3 OR MORE

$12.99

SINGLE$13.99750ml Varieties

ea.

ea.

Carlton Cold Tooheys New 24*375ml XXXX Summer Bright 24*330ml

$

39.99

ea.

$

36.99

ea.

24*355ml

Hahn Super Dry Peroni Nastro Azzurro Victoria Bitter 30pk

$

43.99

ea.

24*330ml

$

46.99

ea.

24*330ml

$

48.99

ea.

30*375ml

Jim Beam & Cola 4.8% Cube

$

69.99

ea.

24*375ml

BUY 3 OR MORE

$4.99


ea.

ea.

BUY 3 OR MORE

$5.99


ea.

ea.

BUY 3 OR MORE

$7.99


ea.

ea.

BUY 3 OR MORE

$8.99


ea.

ea.

BUY 3 OR MORE

$16.99


ea.

ea.

BUY 3 OR MORE

$23.99


ea.

ea.

750ml Varieties

$25Any 2 for

750ml Varieties

$30Any 2 for

$31.99700ml

ea.500ml

$203 for

Inclination Range750ml

$4.99 BUY 3OR MORE$5.99ea

Yalumba Y Series750ml


Nine ZerosMarlborough Sauvignon Blanc

750ml



3/12

A SPECIAL LIQUOR STAX PROMOTION

JUNE 2015 3 INDULGE

TOMS TASTING TIPS

f facebook.com/TomsCellarswww.tomscellars.com.au

Chardonnay Sauvignon Blanc Semillon Sauvignon Blan Moscato Pinot Grigio Shiraz Cabernet MerlotChardonnay Sauvignon Blanc Semillon Sauvignon Blanc Moscato Pinot Grigio Shiraz Cabernet Merlot

begins with a passion to deliver a distinctive style.Like any real work of art, it begins with a vision, to createa masterpiece that you can truly be proud of.

Genre... is in a eld of its own.

LIGHTER IN ALCOHOLSAUVIGNON BLANC AND PINOT GRIGIO IS NOW AVAILABLE

Visit www.liquorstax.com.au for your nearest store

THE ART OF CREATING OUTSTANDING WINE...

NEW GENRE

15-

0273

C

oonawarra is not just

one of Australias

most iconic wine

regions, but its

famous terra rossa

soil makes it one of the mostnotable terroirs of the New

World.

In comparison to most other

wine regions around the world,

Coonawarra is a relatively small

region, measuring roughly

15km long by 2km wide.

Within this area there are 5600

hectares of vines planted.

Cabernet Sauvignon which is

the regions signature variety

makes up 62% of the plantings,

this is 13% of Australias

total Cabernet Sauvignon

production.

Coonawarra Cabernet

Sauvignons are not only

enjoyable young but they often

have great cellaring potential.

The ageability of Coonawarra

wines are world class, this hasbeen proven by generations

of wine collectors who have

cellars going back 60 years.

The largest planting of vines on

Coonawarras Terra Rossa soil

and the owner of the longest

established vineyards in the

region is Wynns.

Wynns vineyards was founded

by John Riddoch when he first

planted vines in 1891. In 1896

he completed the estates

famous triple gabled winery,

but it wasnt really until 1951

when father and son Samuel

and David Wynn, who were

convinced of the regions

potential, purchased the winery

and estate vineyards and

Wynns as we know it was born.

Wynns in 1954 was the firstwinery to produce a straight

Cabernet Sauvignon, and the

first winery in the region to put

Coonawarra on the front label.

This was the birth of the Black

Label Cabernet Sauvignon and

Coonawarra regionality.

Sue Hodder has been making

wines at Wynns for over

20 years, over 15 of these

years as Senior Winemaker.

Before her winemaking days,

Sue started out as a viticulturist

working with vineyards and

vines. This experience has

given her an insight into the

importance of the vineyard in

quality winemaking.

Sue works very closely with

Wynns Viticulturist Allen

Jenkins. This partnership has

been instrumental not just in

the improvement and growth

of Wynns wines but also in

helping define Sub-regionality

of the Coonawarra.

Coonawarra is steeped in

heritage and many wineries like

Wynns are not trying to create

trendy or hip wines but more

wines that are classic, express

true varietal and regional

characteristics and will stand

the test of time.

g

y

Wynns Black LabelCabernet Sauvignon 2012$34.99

Fresh perfume aromas,

dark berries, violets andspices. Some dried herbs.

The palate is also loaded

with sweetly ripe, delicious

dark berry cabernet flavour.

The tannins are light

but firm and fine. A true

expression of Coonawarra

Cabernet Sauvignon.

Wynns CoonawarraEstate Cabernet ShirazMerlot 2012 $22.99

Three classic varietiesblended together show

rich dark fruits, bright red

cherries and some floral

and cedar notes on the

nose. The palate follows

with some mid palate

balanced with some fine

tannins and a long finish.

Wynns CoonawarraEstate Chardonnay 2014

$22.99The wine has aromas of

citrus and passionfruit

with complex notes of

cashew and honeysuckle.

The palate is generous

and smooth, delivering

complex citrus and white

nectarine flavours.

Wynns The SidingCabernet Sauvignon 2012$22.99

This Cabernet showcases

exceptional varietal andregional characteristics of

red cherry, choc mint and

dark berry flavours, with

hints of dried herbs on both

the nose and palate. The

palate is balanced with

gentle tannins and great

length.

Try our mulled

wine recipe on

page 6!


4/12


JUNE 20154 INDULGE

Wine has been

grown in

Bordeaux for

two thousand

years by the

ncient Romans who were the

rst people to cultivate, plant

ineyards and produce Bordeaux

wine. Unlike most of the otherrench wine regions, wine in

Bordeaux was developed by

merchants. In other parts of

rance, wine was under the power

f monks. People started to make

wine in Medoc, (and places such

s Margaux, Saint Estphe, Saint

ulien, Pauillac) only from the

7th century. Before that, Medoc

was actually a swamp. In 1855,

merchants created a ranking to

istinguish the finest Bordeaux

wines. The classification still exists

nd is known as Grands Crus

Classs (Great Growths). This

emains one of the key years in

Bordeaux history.Bordeaux came up with a

anking system of the wines in

ve unique classes for the red

wines. The wines included were

ll from Medoc, except for the

lready legendary Chteau Haut-

Brion from Graves, which had

o be included, due to its world

wide fame. In Sauternes and

Barsac, the sweet wines were

lso included, but with only two

lasses.

or simplicity, its easy to divide

he wines of Bordeaux into three

main regions. The Left Bank,

r Medoc, which consists of

Pauillac, St. Julien, Margaux,

Saint Estephe and Haut Medoc.

The wines of the Medoc are what

many consumers think of first

when discussing Bordeaux wine.

They are Cabernet Sauvignon

based and are among the worlds

finest red wines built to age.

Bordeaux wines from the Left

Bank are always blends anddepending on the style of wine

the producer wants, as well as

their terroir, the blends consist of

Cabernet Sauvignon with Merlot,

Cabernet Franc, Petit Verdot and

Malbec. The two most popular

grapes remain

Cabernet

Sauvignon and

Merlot. The

wines of the

Medoc usually

display cassis

flavours and

when aged, take

on tobacco and

truffle characteristics.The Right Bank of Bordeaux

consists of Pomerol and St.

Emilion. Merlot and Cabernet

Franc are the dominant grapes

from this region and offer softer

textures than what is found

in the Medoc. Yet, in the best

vintages, the wines of St. Emilion

and Pomerol can age as well as

the best Cabernet Sauvignon

based wines and offer decadent

textures with floral, chocolate and

plum aromatics.

Bordeaux is also the home to

the worlds finest, sweet, white

wines. Sauternes and Barsac, led

by Chateau dYquem produce

sweet wines of stunning quality

that are sought all over the world.

Its easy to spend a lot of money

and buy great wine. Anyone

can do that. The trick is being

able to purchase the gems of

Bordeaux and not go broke doing

it. While the famous First Growth

wines garner the most attention,especially in the press, with their

incredible high prices, along with

some of the legendary wines

of the Right Bank, an ocean of

well-priced Bordeaux value wine

is produced in most vintagesthat deserve your attention.

The top Bordeaux value wines

are produced in the Left Bank

appellation of the Haut-Medoc

and in the various appellations

surrounding St. Emilion and

Pomerol, often called the satellite

appellations.

The satellite appellations of

Bordeaux consist of a myriad

of different communes, soils

and terroir. The most important

appellations are: Cotes de

Castillon, Lalande de Pomerol,

Fronsac, Canon Fronsac,

Bordeaux Superieur, Entre Deux

Mers and Cotes de Bordeaux.

Merlot is the dominant grape

used in most red, Bordeaux value

wines. But Cabernet Sauvignon,

Cabernet Franc, Malbec, Petit

Verdot and Carmenere also play

a part.

Here are a few Bordeaux wines

that offer great style, character,

the ability to age and are oftena pleasure to enjoy in their fruit

forward, luscious youth!

On the terroir of Civrac-en-Mdoc,

Chteau Haut Myles possesses

a fine vineyard of 10 hectares

with vines planted on

clayey-chalk soil. The

vines, grown in the

traditional way, are a mix

of Merlot and Cabernet

Sauvignon. Intense

and complex nose,

Chteau Haut Myles

presents black fruits

like blackcurrant. The

structure is elegant in mouth with

velvet tannins and the finish ismedium long.

Chteau de Bernon - The hamlet

of Bernon, very close to the village

of Puisseguin, is well-known as

a terroir for its quality production

since several centuries. This Ctes

de Castillon has a fine aromatic

freshness. Bernon sets itself apart

by its aromas of red fruits. The

maturing process brings notes of

spices & wood.

Chteau Cru Godard - The

vineyard was created four

generations ago. Today Franck

Richard and his wife Carine

conduct Chteau Cru Godard

in organic agriculture. The nose

of Chteau Cru Godard shows

beautiful sweet spices and

redcurrants. It is pleasant and

floral. It is powerful and well

balanced, and its fruitness will

make it drinkable early in its

youth.

The Chteau Durand Laplagne

has been owned by the Bessou

Family since 1850. From

generation to generation, this

family transmits art and taste

of vine growing in their different

properties: Chteau Durand

Laplagne vineyard covers

14.5 hectares of siliciousclaysoils, or locally called Terres

Rouges(literally red earth).

This terroir has good natural

drainage. This Puisseguin Saint

Emilion presents an intense red

colour, and is fresh and well

balanced in the mouth. The

sweet tannins of this wine make

it an every circumstance wine!

Long-time friends, Tristan Roze

des Ordons & Jean- Dominique

Videau, both professionals of

vine and wine, took over the

running of Chteau Campillot, a

small property of nine hectares

in the heart of the Medoc,

50 kilometres to the north of

Bordeaux. Since then, they have

developed a real passion for

this terroir possessing a long

history, site with much differentcountryside, and for a wine in

which they invest their time, their

heart and all their knowledge. In

the cellar as well as the vineyard,

tradition and modern technology

go side by side. The harvest,

picked at the best date for each

of the parcels, is severely sorted.

With its complex nose of ripe and

fresh fruit, its full and spicy taste,

Chateau Campillot can be with

you for the grandest of occasions

as well as the more simple times.

Chateau Ferbos Graves Rouge

- In the Perromat family, wine is

a tradition which has lasted over

several centuries. As direct heirsof this family know-how, Jean

and Suzanne Perromat knew how

to create and then develop their

vineyards in several Appellations

in the south of Bordeaux. In

1979, their son Xavier joined and

enthusiast since his childhood, he

participated in the development

of the vineyards in the constant

search for the ultimate quality of

the wines as expressed by soils of

different personalities. Jean and

Xavier oversee the vines and the

winemaking, sharing research and

tradition. Elaborated with 60%

Cabernet Sauvignon and 40%

Merlot, the wine is aged in vatsand barrels. The deep colour gives

way to an intense nose, with nice

aromas of red fruits and spices.

Soft and sweet, the taste in the

mouth reveals a well-rounded

wine. With an average length, it has

the final aftertaste characteristic

of chalky soils, and is available at

www.mrliquor.com.au.

BORDEAUX FRENCH WINE

The trick is being ableto purchase the gems of

Bordeaux and not go brokedoing it.


5/12


JUNE 2015 5 INDULGE

Preparation time: 24 Hours

INGREDIENTS

PASTRY

1 cups (235g) plain flour

1/3cup (40g) icing sugar

cup (80g) hazelnut meal*

180g cold butter, cut into very small cubes

FILLING

2 large lemons

5 large eggs

100ml thickened cream

cup (110g) caster sugar

1 tsp vanilla extract

2 tbs caster sugar, extra

double cream and berries, to serve

METHOD

1. Sift flour and icing sugar together and place in mixing

bowl with hazelnut meal. Turn mixer to speed 2 and mix

for 15 seconds, or until well combined. Turn off mixer, add

butter and turn to speed 2. Mix for about 3 minutes, or

until mixture looks like coarse breadcrumbs and butter is

well rubbed into flour, then increase to speed 4. Beat for 2

minutes, or until a dough forms around the flat beater. Do

not overwork dough.

2. With lightly floured hands, remove dough and form into a

ball. Wrap in plastic wrap and refrigerate for 30 minutes.

3. Finely grate lemon rind from lemons and then cut lemons in

half. Attach citrus juicer with strainer to the stand mixer. Turn

to speed 6, and juice the lemons. Set aside.

4. Preheat oven to 200C (180C for fan forced). Roll out pasty

on a lightly floured surface and line a 22cm removable base

5. flan tin. Trim off excess pastry and discard. Line pastry with

baking paper then cover with baking beans or rice. Bake for

15 minutes on centre shelf of oven. Remove beans/rice and

paper and bake for a further 5 minutes. Remove from oven

and set aside.6. Reduce oven temperature to 150C (130C fan forced).

7. Attach the flat beater to the stand mixer. Place lemon juice

and rind, eggs, cream, caster sugar and vanilla in mixing

bowl. Mix on speed 2 until well combined.

8. Pour filling into cooled shell and bake for 30-35 minutes, or

until filling is just firm. Set aside to cool completely.

9. Sprinkle extra caster sugar evenly over filling. Place under a

hot grill until sugar melts and browns. Allow to cool.

10. Serve with double cream and berries.

11. weights, drain and turn over. Replace tray and weights and

refrigerate for another 12 hours.

12. Once ready slice thinly with a very sharp knife and serve.

HAZELNUT MEAL

Attach the slicer/shredder attachment with fine shredding drum

to stand mixer. Turn mixer to speed 8. Add hazelnuts in batches,

pushing down gently with pusher and finely grate.

BASTILLE DAYCOOKING

GAULT&MILLAU RESTAURANT REVIEWS

GAULT&MILLAU ITS ALL ABOUT THE FOOD!

FRENCHLEMON TART

his charming Avalon bistro is

ne of the star attractions on

he Northern Beaches. Owners

atrice and Nathalie Mican

now their business, produce,

uisine, wine and customers,

nd the kitchen remains in the

ands of the talented Phillipe

Amet.

ike its continental

ounterparts, the bistro offers

ome sidewalk dining where

ou can relax and watch the

world go by.rench favourites dominate the

menu: escargots (snails with

arlic butter), soupe loignon

ratine (French onion soup

topped with grilled cheese

and croutons), salade Nioise

(seared tuna on a bed of green

beans, boiled egg, anchovies

and olives), coquilles St-Jacques

sauce vierge (seared scallops

with tomato, cucumber, herbs

and olive oil) and thats just

some of the entrees! Main

courses include steak frites

(grilled steak with caf de

Paris butter and French fries),

confit de canard (duck confit

served with Puy lentils) and

bouillabaisse traditional fishstew, with aniseed flavours of

fennel and Pernod taking this

dish to the next level on the

yum scale!

Nathan Johnson gained his

experience the hard way,

working at Gordon Ramsays

Claridges restaurant in

London for nearly a decade.

In September 2011, he took

charge of the kitchen at

Felix, and since that time, the

restaurant and Chef Johnson

have collected a number of

awards.

Cane chairs, white metro wall

tiles and a blackboard menu

capture the essence of the

French bistro. Professional butinformal service underpins the

successful bistro concept of

good food and excellent wines.

Classic French food is

expected and Felix doesnt

disappoint; twice-baked

gruyre cheese souffl or

assiette de charcuterie all

so very French! Fresh oysters,

Moreton Bay bugs, prawns

and Alaskan king crab are

served fresh from the central

ice buffet. Grilled pork neck

with pork belly and cider apple

salad is certainly a reason to

visit Felix for a meal, but then

the slowcooked, herb-crustedlamb shoulder ensures guests

come back again and again

with good reason.

When he created Caf Nice

at Circular Quay, Barry

McDonalds ambition was to

reproduce the atmosphere

of his favourite French

Mediterranean seaside

restaurants. Chef Josh Niland

and the local climate helped

him take up the challenge.

With a relaxed and buzzing

ambience, Caf Nice is made

for casual dining. And how

could you say no to anotherglass of wine with mottos such

as Je ne regrette rien on the

mirrors? The menu reflects the

traditional cuisine of the South

of France. Start with appetisers

and order a ros from the

impressive French wine list for

an apro by the book! Then

select an entree from a list that

includes dishes such as the

famous salade Nioise and a

Provenal fish soup with toast

and rouille. The slow-cooked

lamb shoulder with lentils and

tapenade is a tempting main;

the meat is incredibly tenderand slightly crispy on the

outside, while the association

with the olives works perfectly.

BISTRO BOULEVARDCHEF PHILIPPE AMETAVALON | 9918 8933

istroboulevard.com.au

FELIXCHEF NATHAN JOHNSONSYDNEY | 9240 3000merivale.com.au/felix

Traditional French cooking

will inspire a sophisticated

and luxurious menu to

mark your Bastille Day

celebrations and this

emon tart with delicious hazelnut

astry will perfectly frame your

estivities.

Whether you choose red, white or

lue, the KitchenAid Stand Mixer,

with its easy-to-use controls and

precision beater, will lift your

creation to the next level. Also

available for your Stand Mixer

is the Citrus Juicer with Strainer

attachment, which will efficiently

juice your lemons, trapping the

seeds and pulp with no mess or

sticky hands. And when making

your own hazelnut meal, the Slicer

and Shredder attachment with fine

shredding drum creates perfectly

textured granules for fuller flavour.

@Gault Millau.

@gaultmillauaus

@gaultmillauAU

Welcome to the official Gault&Millau

age with restaurant reviews

dged to international Gault&Millau

tandards by our qualified judges,

ecipes to entertain and foodie news.

o purchase your 2015 Melbourne

nd Sydney Restaurant Guide or

o subscribe to restaurant news,

chef interviews and chef recipes

visit www.gaultmillau.com.au.

The restaurant review season is

well under way for Gault&Millau!

The Gault&Millau judges began

reviewing restaurants earlier this

year, and this month there will be

four international judges supporting

the domestic team. These four

judges, from two European

Gault&Millau countries, will judge

some of Melbourne and Sydneys

best restaurants against the

same 20-point system used by all

Gault&Millau judges internationally.

All reviews are in preparation for

the2016 Melbourne and Sydney

Restaurant Guide, which will be

launched in November this year.

Only the top 10% of Sydney and

Melbourne restaurants will make the

cut. Will your favourite restaurant

make it? Share your top restaurant

pick with us on Facebook.

CAF NICECHEF JOSH NILANDCIRCULAR QUAY | 8248 9600fratellifresh.com.au

PSST! A great place to watch the trains coming into and out of

Circular Quay station with Sydney Harbour in the background.

Unique!PSST! Book early and let Patrice direct your wine selection

you are in very capable hands!

PSST! Make sure you leave enough room for one of the classic

desserts like the apple tarte Tatin or the profiteroles with vanilla

ice-cream.


6/12


JUNE 20156 INDULGE

TWO DRUNK PIGS STUFFED CHRISTMAS TURKEY

INGREDIENTS:

30g butter

200gm chorizo sausage chopped

200g diced (2cm) pork belly

1 brown onion, halved, finely

chopped

2 garlic cloves, crushed

100g Sriracha sauce

60ml Pisco

140g (2 cups) fresh

breadcrumbs (made from

sourdough)

110g (1 cup) cashew nuts,

coarsely chopped

bunch finely shredded

fresh sage

1 bunch picked lemon thyme

1 egg, lightly whisked

Salt & freshly ground

black pepper

6kg (size 60) fresh or thawed

frozen turkey, neck removed

50g butter, extra, melted

2 tablespoons plain flour

250ml (1 cup) dry white wine

250ml (1 cup) Chicken stock

200ml double cream

ImagebyShuttersto

ck;recipebyMichaelAcevedo,DeckBar&Dining,

DeeWhy

ImagebyShutterstock

INGREDIENTS

10 cloves

2 cinnamon sticks

5 Cardamom pods

1/4 cup caster sugar

1 roughly grated nutmeg

2 cups water

1 orange, grate the rind and

squeeze juice

1 apple, roughly chopped

(skin on)

750ml red wine (such as

Wynns Coonawarra Estate

Cab Shiraz Merlot)

DIRECTIONS

1. Heat cloves, cinnamon, cardamom, sugar, nutmeg, water,

orange rind & juice and apple in a large saucepan overmedium heat.

2. Bring to the boil, then reduce heat to low and simmer for 10

minutes.

3. Add red wine and simmer for another 5 minutes. Remove

from heat. Strain and divide among serving glasses. Serve

immediately topped with extra orange slices.

MULLED WINE

Spice things up on a chilly night withthis European-style drink

METHOD:

1. Melt 20g of the butter in a frying pan over medium-high heat until

foaming. Add chorizo, pork belly, onion and garlic and cook, stirring,

for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add

the sourdough, cashew nuts, sriracha, Pisco, sage, thyme and egg andstir until well combined. Season with salt and pepper.

2. Preheat oven to 180C. Rinse the turkey inside and out under cold running

water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie

the legs together with unwaxed white kitchen string. Tuck the wings under.

Place turkey, breast-side up, in a roasting pan. Brush with extra butter and

cover with foil. Roast in oven, basting every 30 minutes, for 3 1/2 hours or

until juices run clear when thigh is pierced with a skewer. Transfer turkey to

a platter. Remove string. Cover with foil and set aside for 15 minutes to rest.

3. Strain the pan juices into a heatproof jug. Melt the remaining butter in

the roasting pan over medium heat until foaming. Add the flour and

cook, stirring, for 2 minutes or until mixture bubbles. Gradually add

the pan juices, wine and stock and cook, scraping the pan with a

flat-edged wooden spoon to dislodge any bits that have cooked onto

the base, for 5-6 minutes or until gravy boils and thickens, add double

cream simmer for 5 minutes. Taste and season with salt and pepper.

Strain into a heatproof serving jug.4. Place the turkey on a large serving platter and serve with gravy cream.

You can prepare this recipe to the end of step 1 up to 1 day ahead. Cover

with plastic wrap and store in the fridge. Continue from step 2 up to 5 hours

before serving the main.

BEVERAGE MATCH!

Te Ora ReservePinot Noir



7/12


JUNE 2015 7 INDULGE

W

inters officially

here and we

hope youve

rugged up in

warm clothesand are spending some quality

time indoors with the people

you love. Unlike our American

counterparts, traditional Christmas

falls right in the middle of summer

here in Australia. As we are not

able to enjoy the conventional

white Christmas, we celebrate

Christmas in July when the

weathers more fitting.

We adore Christmas in July

at Bockers & Pony! Red wine

and big hearty meals are the

first things that come to mind.

Delectable honey-glazed ham,

roast turkeys and braised lamb

shanks, perfectly paired with arich bodied Shiraz displaying a

dense palate showing quality oak.

And not to mention an assortment

of sweet treats that just seem to

taste better in the cold weather.

Think decadent chocolate pieces,

melt-in-your-mouth caramels and

delicious biscuits and nougat.

So gather the family together

and celebrate Christmas in July

with a big, cozy feast. Weve

got the perfect gifts thatll make

it a Christmas to remember!

Send a festive cheer with one

of our favourites, the Henschke

Twinset. Well known for their

white wines, Henschke alsoproduce extraordinary reds.

This gift hamper includes both,

complemented by a great

selection of savoury and sweet

nibbles.

For an extravagant Christmas,

our Choc-o-lot + Bollinger gift

hamper will definitely leave a great

impression. Known as one of the

finest French champagnes in the

world, the Bollinger Special Cuvee

boasts an astounding recipe.

With a blend of 245 wines, its an

immensely popular non-vintage

champagne. Upon opening theChoc-o-lot + Bollinger gift hamper,

youll also be greeted with an

overflow of chocolate goodies (we

call it Choc-o-lot for a reason!) Full

of scrumptious dark chocolate,

Spanish chocolate coated

oranges, rum balls, nougat, fudge

and Valrhonas delicious chocolate

powder, for making the perfect hot

chocolate.

If youre in a particular

champagne-y mood this

Christmas, apart from the beautiful

Bollinger, we also feature the

prestigious Dom Perignon in a

number of our gift hampers. For

Christmas, we recommend ourDom Perignon + Caramels an

irresistible duo, great for sharing

on special occasions.

Enjoy the best of both

hemispheres and celebrate

Christmas in July with us! Our

friendly teams always available to

help, call us on 1300 132 663. Or

visit www.bockersandpony.com.

au to find the perfect Christmas

hamper.

g

y

ImagebyBockers&Pony

Its not what you are... but who you are...Its a way of life!

Find your perfect drop at www.hippiewines.com.au

Sauvignon Blanc Semillon Sauvignon Blanc Chardonnay Rose Moscato & Pink Moscato Cabernet Merlot Shiraz

Hippie Winesfrom Margaret RiverBlackwood Valley / Margaret River

15-0179

NGREDIENTS

3 cups (700ml) full cream milk

(Dont substitute low-fat milk -

this is a holiday extravagance,

so live it up. Serve in small

glasses if youre worried about

the calories, and go for an extra

long walk... )

1 cup (240ml) thickened cream

3 cinnamon sticks

1 vanilla bean pod, split and

seeds removed

1 teaspoon fresh nutmeg

5 eggs, separated

2/3 cup caster sugar

3/4 cup Woodstock

Kentucky Bourbon

DIRECTIONS

. Combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg in a saucepan, slowly bring to

the boil over a medium heat. Once boiling, remove from the heat and allow to cool.

. In a large bowl beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add Woodstock

Bourbon to taste. Refrigerate overnight.

. Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into

eggnog until combined. Serve and garnish with freshly grated nutmeg.

Eggnog may be served

spiked with bourbon,

brandy, whiskey,

cognac and/or just

about any other spirit

one can muster..... or it may be

served sober; warm or cold;

plain or enriched with ice cream

or whipped cream and dustedwith fresh nutmeg...or maybe

cinnamon.... the choice is yours!

Here is a delicious flavour

infused Eggnog recipe (featuring

Woodstock Kentucky Bourbon)Its Christmas in July so serve it

toasty warm... Ho Ho Ho!

ITS EGGNOG TIME!

Creamy, sweet and as Christmassy as Rudolph!

CHRISTMAS

IN JULY

Choc-o-lot + Bollinger

Dom Perignon + Caramels


8/12


JUNE 20158 INDULGE

MR LIQUORMRLIQUOR.COM.AU

KRONENBOURG

1664

330ML

ROYAL DUKE

PREMIUM 330ML CANS

CORONA

EXTRA 355ML

$12.99ea.750ml

$27.99ea.750ml

$5.99ea.750ml

$18.99ea.750ml

$33.99ea.700ml

$6.99ea.750ml

LOCATIONS

PARRAMATTA WESTFIELD LEVEL 5 SHOP 5038 T 9687 1922

EASTWOOD SHOP 4 161 ROWE ST T 9874 3778

MASCOT 952 BOTANY ROAD T 8338 9044

POTTS POINT 204 VICTORIA ST T 9357 2855

EARLWOOD 189 WILLIAM ST T 9718 5169

BRIGHTON 354 BAY STREET T 9567 1366

CRONULLA 17 THE KINGSWAY T 9527 3562

RAMSGATE 213 RAMSGATE ROAD T 9529 5740

DRUMMOYNE 180 LYONS RD T 9819 7289

ROCKDALE 14 KING STREET T 9567 6789

EDENSOR PARK 661671 SMITHFIELD RD T 9753 5336

COOGEE SOUTH 158 MALABAR ROAD T 8347 2470

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 29/06/15

EVANS & TATE

CLASSIC

RANGE

ABSOLUT

VODKA

700ML

HOUGHTONS

STRIPE

WINE RANGE

J & B RARE

SCOTCH

700ML

FLINDERS BAY

WINE

RANGE

WOLF BLASS

GREY LABEL

SHIRAZ

KILLAWARRA

SPARKLING

RANGE

WOLF BLASS

GOLD LABEL

WINES

PENFOLDS

RAWSONS RETREAT

WINE RANGE

EMDBRAU

LAGER 250ML

$

4.99

ea.

750ml

$29.99ea.700ml

$9.99ea.750ml

$39.99ctn.330ml

2 FOR

$50.00ctn.330ml

2 FOR

$

90.00

ctn.

355ml

2 FOR

$

55.00

ctn.

250ml

MR LIQUORMRLIQUOR.COM.AU


9/12


JUNE 2015 9 INDULGE

THE PLOUGH & HARROW HOTEL

Tucked away in Sydneyssouthwest is the citysbest-kept secret; the

Plough and HarrowHotel. An authenticcountry pub rich in

Australian culture and

brimming with ruralcharm, the Plough and

Harrow Hotel pridesitself on its wholesome,countryside atmosphere.

The Plough and Harrow Hotel is a really unique oferingbecause weve managed to strike the perfect balancebetween honouring our rural history and providing acontemporary dining experience. Family friendliness,

great service and fantastic gourmet cooking are at theheart of everything we do.- Russell Lowe, Manager

After undergoing

renovations

in 2012, the

hotel offers a

modern dining

experience while still retaining

its authentic, rural history and

laidback mood.

Set on Camdens iconic

Argyle Street, studded leather

lounges centre around a

crackling fireplace and thesmell of freshly roasted

chicken lingers in the air. Drop

down lights illuminate the

black and white portraits on

the wall and the thick, timber

tables add to the modern,

countryside feel.

The open-air dining area

features scoop back wicker

seating, modern wooden tables

and polished timber floors to

create the ultimate wholesome,

pub dining experience.

The menu has patrons spoilt

for choice, with its unique

fusion of Italian, Asian and

Australian cuisine sure

to satisfy even the most

stubborn taste bud. Thinkwarm fettuccine carbonara

laced with freshly shaved

parmesan, thai beef salad with

a wonton basket, and chicken

breast stuffed with pancetta

and buffalo mozzarella, with

a side of chat potatoes,

baby beetroots and pumpkin

drizzled with garlic cream.

And if traditional pub grub is

your preference, you wont be

hard pressed to find something

to enjoy. Plough and Harrow

Hotel have the art of pub

food down to perfection with

their unique beef and ale pie,

with a side of mash, buttered

broccolini and mushy peastopped with gravy.

Children can also join in the

dining experience, with the

kids menu brimming with

options. Chicken schnitzel and

chips or the pan fried chicken

with roasted baby potatoes

and salad are popular options

among the younger patrons.

And to end your experience

on a high note, you cant go

past the chocolate deep-fried

spring rolls. The warm, melted

chocolate encased in crunchy,

fried pastry makes it an

unrivalled dessert experience.

So gather your friends and

family and organise a get

together at the Plough and

Harrow Hotel this is definitely

one for the bucket list!

Plough and Harrow Hotel

75 Argyle St,

Camden NSW 2570


10/12


JUNE 201510 INDULGE

CRAB & CORN FRITTATA

ALBACORE & CHICKPEAS IN SPICED YOGHURT SAUCE

INGREDIENTS

500g cooked crab meat

(see notes)

8 eggs, lightly beaten

1 cup corn kernels

2 tablespoons chopped

coriander leaves

1 tablespoon finely grated

lemon zest

Salt flakes and freshly

ground black pepper, to

taste

25g butter

DIRECTIONS

1. Combine crab meat, eggs, corn, coriander, lemon zest, salt

and pepper.

2. Heat butter in a frying pan until foaming. Add egg mixture,

reduce heat, cover and cook until egg is almost completely set.

3. Meanwhile, heat the overhead grill of the oven.

4. Place frying pan under grill until the top of the frittata is

cooked and golden.

5. Cut frittata into 4 wedges and serve.

Notes: Pick meat from 2 x 1kg cooked mud crabs, 4 x 350g cooked

blue swimmer crabs or 4 x 500g spanner crabs. Alternatively, buy

good quality frozen Australian crab meat such as Ceas (Queensland

spanner crabs); check it carefully for any remaining bits of cartilage

or shell and drain it well. Be aware that most other f rozen crabmeat

is imported and can be quite watery when thawed.

Alternative species: Chopped cooked prawns

INGREDIENTS

700g thick albacore steaks,

skin off

1 teaspoons ground

turmeric

Salt flakes and freshly

ground black pepper, to

taste

2 tablespoons ghee (see

notes)

1 teaspoon brown mustard

seeds

16 curry leaves (see notes)

2 brown onions, halved and

finely sliced

400g cooked chickpeas,

rinsed

and drained

2 small green chillies, finely

sliced

3cm piece ginger, cut into

fine slivers

1 teaspoon garam masala

1 teaspoon ground

coriander

200g plain yoghurt

cup coriander leaves

Steamed basmati rice, to

serve

DIRECTIONS

1. Trim off any skin and dark muscle from the fish. Cut into bite-

sized chunks and place in a large bowl with turmeric and a

good pinch of salt. Toss gently until the fish is evenly coated.

2. Heat a large frying pan or wok over a medium heat. Add the

ghee, mustard seeds and curry leaves and stir for a minuteor 2 until mustard seeds start to pop. Add the onion, reduce

heat and cook, covered, for about 10 minutes, stirring

occasionally, until it has softened and turned pale golden.

Push the onion to the side of the pan, increase the heat and

add the fish in a single layer. Turn it to seal on all sides.

3. Stir the onion through the fish, add the chickpeas, chilli,

ginger, garam masala and ground coriander and cook for

a further 3-4 minutes, stirring occasionally, until the fish is

cooked but still pink in the centre. Fold yoghurt through.

Remove from heat and sprinkle with coriander leaves.

4. Serve with steamed basmati rice.

Notes: If ghee (clarified butter) is unavailable use 1 tablespoon of

butter and 1 tablespoon of vegetable oil. Curry leaves are available

from most fruit and vegetable shops, they have a spicy aroma

similar to cumin and aniseed; they can be omitted if unavailable.

Alternative species: Bonito, gemfish, mackerel, striped marlin,

swordfish, tuna.

Some people nd Italian frittatas or Spanish tortillas easier tomake than French-style omelettes because they dont have tobe folded, but are nished under the grill instead. If you ndthis ones slow to set in the middle, place it into a 180C oven tonish cooking. Serve it with a green salad, blob of sour creamand sprinkling of chives if you like.

This simple dish is loosely based on the mild korma

curries of northern India which use yoghurt to mellowthe avours of chilli and other spices.

Recipes supplied by Sydney Seafood School. Visit the Seafood School pages at http://www.sydneyfishmarket.com.au/seafood-school/cooking-info/recipes for more great

seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.


11/12


JUNE 2015 11 INDULGE

The Rice Den,

30-32 Chandos St, St Leonards 2065

(02) 9411 2001 www.thericeden.com.au

hree Williams,

13a Elizabeth St. Redfern, NSW 2016

02) 9698 1111 www.threewilliamscafe.com

FRESH OYSTERS WITH

CHARTREUSE DRESSING

SALT AND PEPPER

CALAMARI

g

y

Makes 12 oysters

INGREDIENTS

1 dozen oysters

700ml bottle chartreuse

200ml of fresh lemon juice

Salmon roe

Micro herb for garnish

METHOD

1. Pour your chartreuse and lemon juice into a saucepan and place onto a

medium-low heat.

2. Bring to temperature and simmer until mixture has reduced to 100mls and

resembles a syrupy consistency. This will take approx. 30 45 mins.

3. Allow dressing to cool at room temperature before refrigerating for 2 hours orovernight.

4. Placed shucked oysters onto a bed of rock salt, drip chartreuse dressing over

each oyster and garnish with salmon roe and micro herb.

BEVERAGE MATCH!

Da LucaProsecco Italia


BEVERAGE MATCH!

Flinders BayMerlot


WinWin1OF 12THREE WILLIAMS

VOUCHERSf Visit facebook.com/IndulgeSydney for more information

Serves 4

INGREDIENTS

Flour mix:

300g potato starch

200g rice flour

100g plain flour

Salt flakes and ground white pepper

Sieve all 3 flours into a big bowl, season to taste with salt and white pepper. Mix well

and set aside.

Pickle ginger mayo:

20g japanese mayo 2g pickled ginger, julienned

Mix the japanese mayo with the pickled ginger and place on a small serving plate.

The Rest:

1kg fresh southern calamari

5g chopped shallot rounds

5g fried eschallot

1/2 long red chilli, julienned

Lemon wedges to serve

METHOD

1. Clean your calamari and pineapple cut the body, cutting the tentacles in half. Cut

the scored calamari body into 1/2cm wide and 5cm long rectangle shape.

2. Heat a deep fryer to 180 degree celsius. Dust your calamari with the flour mix and

shake off excess flour. Deep fry the calamari in small batches until they are golden

in colour and crispy. Put on paper towels to drain off excess oil. Keep frying the

calamari in batches until all are cooked.

3. Once all the calamari are all cooked, season the calamari with the Chinese spicy

salt to taste along with the chopped shallot rounds and fried shallot. Mix well.

TO SERVE

Place the calamari on a platter or a large plate. Garnish with julienned chilli. Serve withpickle ginger mayo and lemon wedges on the side.

These crunchy calamari bites are sure to spice upany winter aair

This classic dish is the perfect beginning to anyfestive celebration

ImagebyTheRiceDen


12/12

JUNE 201512 INDULGE

www.liquorstax.com.au for your nearest store

indulge june 2015

Documents