Entries Tagged as 'Red Wine'

Shiraz and Red Curry

Grant Burge Filsell Shiraz 2007 – Thai Red Curry Chicken

It has been a while, but the cellar was beckoning and we needed something to go with a spicy homemade curry.
Thai Red and Green Curry have become a staple dish, replacing the spag bol when I first moved out of home.

Grant Burge is also a staple member of our Adelaide wineries to visit list. Filsell though was never high on my tasting list, it doesn’t suit my palate when it is young. However the first time I had an aged one I realised what a good bargain it is. It gains character as it ages. Almost as much as my cooking.

Homemade Thai Red Curry.

  • Cooking Oil, I use olive oil, sesame or peanut oil is also good
  • 1 onion, finely chopped
  • Garlic and ginger to taste ( at least one clove )
  • 1-2 teaspoons Red Curry Paste
  • 250gm chicken
  • Lime juice to taste ( a couple of squirts? )
  • 1 can coconut milk
  • 4 Swiss Brown Mushrooms
  • A cup full of cauliflower
  • 200gm chopped baby corn
  • A generous handful of beans
  • Half a red capsicum, chopped
  • Half a green capsicum, chopped
  1. heat olive oil in a wok
  2. saute onions and garlic until the onion is brown
  3. add chicken, curry paste and a squirt of lime
  4. stir chicken until brown
  5. add the coconut milk, mushrooms, cauliflower and corn
  6. simmer for 15 – 20 minutes, stirring occasionally and watching fluid levels. Add Water if it gets low
  7. add the capsicum and beans
  8. continue to cook until the beans are heated through, but still crisp (5 minutes? )
  9. serve with Rice and a spicy wine

Grant Burge Wines

Sparkling Pinot and Duck Pate

Penley Estate Sparkling Pinot Noir and Duck, Vino Cotto & Star Anise pate.

We spent the entire day gardening, digging up the backyard in preparation for grass laying by the landscape gardener. So a fitting end to the day is  a good Sparkling, Maggie Beer Pate and a King Island Dairy – Surprise Bay Cheddar along with Jatz crackers! Ok the Jatz  are an odd addition but needs must.

Penley Estate Wines
King Island Diary

Surprise Bay Cheddar

Surprise Bay Cheddar

Sparkling Pinot

Cab Sauv and Steak

Summerfield  Cabernet Sauvignon 2000 – Medium rare Rib Eye Steak


Summerfield Wines

Summerfield Wines


Friday Night dinner after a long long week. Medium Rare steak and a well aged Cabernet Sauvignon.

Nothing too fancy, steamed vegetables, oven roasted chips, steak marinated in Worcestershire sauce and cooked on the bbq. A very smooth glass of red, both the steak and the wine aged to perfection

Finished with a glass of muscat and my personal favourite of chocolate ice cream.


Summerfield Winery

Tasting at Two Hands

Two Hands Winery

Two Hands Winery

We were over in Adelaide for the Australia Day Weekend and as always we headed off to the Barossa to try out some wines. On the advice of a friend we ended up at Two hands Winery on Friday afternoon ready for our final tastings of the day.

A large selection of wines were on offer, so while the kids explored the back of the winery we set down to work.
We sampled from the all their ranges: The Flagships, Single Vineyard series, The Garden and the Picture series generally trying their red wines. The only off note of the tasting was the Bad Impersonator, which none of us took a shine to.
We eventually gathered the children and headed home with a small box filled with Gnarly Dudes and Yesterday’s Hero’s.


  • Flagship Range:
    • Ares Shiraz, 8
  • Single Vineyard Series:
    • Barney’s Block Shiraz McLaren Vale, 8 with 15+yrs cellaring
  • The Garden Series:
    • Bella’s Garden Shiraz Barossa Valley, 7 needs age.
    • Harry and Edward’s Garden Shiraz Langhorne Creek, 7.
    • Max’s Garden Shiraz Heathcote, 7
  • The Picture Series:
    • Gnarly Dudes Shiraz Barossa Valley, 8.
    • Brave Faces Shiraz Grenache Mataro Barossa Valley, 8
    • Yesterday’s Hero Grenache Barossa Valley, 8
    • For Love or Money Cane Cut Semillon Barossa Valley, 8 with extra rahs
    • Bad Impersonator Shiraz Barossa Valley, 4.


Sparkling Shiraz and choc-mint ice cream pudding

Peter Lehman 1999 Black Queen Sparkling Shiraz – Choc-mint ice cream pudding

A lovely way to finish Christmas Day, sitting back, watching the sunset while sipping on Sparkling Shiraz.
This vintage has been ageing nicely in our cellar, and the years have done it justice.
The choc-mint pudding was a new treat just for Christmas, straight from the coles cookbook.

Coles Choc-mint Ice cream pudding

  • 750ml Vanilla Ice cream. ( we used Maggie Beers Vanilla Bean ice cream, choose your favourite )
  • 200g pkt Chocolate Mint Supreme biscuits – chopped
  • 750ml Chocolate Ice cream. ( we used Chocolate Obsession ice cream )
  • 1 cup frozen raspberries.
  • fresh or frozen raspberries, mint leaves and icing sugar, to serve
  1. Line a pudding bowl with plastic wrap, then with non-stick baking paper. Scoop the vanilla ice cream into a large bowl and leave to soften slightly. Using a large metal spoon mix through the biscuits.
  2. Spoon mixture into the pudding tin, and press with the back of the spoon to smooth the surface. Cover with the plastic wrap and freeze for 2 hours, until firm. Repeat with the chocolate ice cream, mixing in the frozen raspberries, and spoon the mixture on top of the already frozen pudding. Return to the freezer for at least 2 hours, or overnight.
  3. Up to 1 hour before serving, chill a serving platter in the freezer. Turn the pudding onto it, and remove the plastic wrap and paper. Return to the freezer until serving.
  4. To serve, top with fresh or frozen raspberries and mint leaves, duct with icing sugar and cut into slices.


Maggie Beer Vanilla Bean and Elderflower Ice CreamConnoisseur Chocolate Obsession Ice Cream

Rosé and sunset.

Geoff Merril 2008 Rosé. –  Smoked Salmon Pasta.

We sat out on the balcony for the first evening this summer and sipped our first Rosé of the summer.

To go with it: a creamy smoked salmon pasta and a red hued dusk over the bay.

The Rosé was delicious – an 8 on the scale, while the dinner was superb as always.