of wine & yabbies

Importers and wholesalers of premium Australian food, proudly manufactured by small producers located in some of the most beautiful regions around this great southern land.

22.07.2010



Verjuice

 

Maggie Beer's  Cooking with Verjuice

 
The renaissance in Verjuice has been a long time coming and a dedicated few extolling the virtues of this great acidulant, have seen the green shoots turn into mature vines.
 
When introducing verjuice my first statement is “You will start by deglazing a pan” then you will find amazing uses for this wonderful ingredient: poaching, dressings, reductions, steeping, marinades…(try Sangiovese Verjuice when poaching fruit the …….
 
We now have available in the UK Maggie Beer's publication Cooking with Verjuice
 
"How to use Verjuice, the juice of unripe grapes, to lend a gentle lemony acidity to your cooking" please contact www.mistergees.co.uk
 
To quote from Maggie Beer’s Harvest “Verjuice (or verjus) is made from the juice of unripened grapes. Its Flavour has a tartness of lemon and the Acidity of vinegar without the harshness of either”    
 
Although sales of the Maggie Beer food service 2lt size have increase significantly as a secret ingredient for many chefs and cooks. It is with the new books written by amazing Chefs Skye Gyngell, Yotam Ottolenghi & Peter Gordon who have given the opportunity introduced to many keen foodies to use Maggie’s Verjuice.  
 
details of there recipes when I get permission………
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16.08.2010
Waitrose Kitchen - 

 

Maggie Beer in Waitrose Kitchen

Maggie has written an article for Waitrose Kitchen see the August addition with recipes for; Pickled Aubergine and goat’s curd bruschetta, Chook roasted with Garlic and Verjuice; green been salad with preserved lemons potatoes and capers and the most amazing plum and almond tart.
Can you find Blood Plums in the U.K., if so we need some to cook with here!
22.07.2010
Verjuice - 

 

Maggie Beer's  Cooking with Verjuice

 
The renaissance in Verjuice has been a long time coming and a dedicated few extolling the virtues of this great acidulant, have seen the green shoots turn into mature vines.
 
When introducing verjuice my first statement is “You will start by deglazing a pan” then you will find amazing uses for this wonderful ingredient: poaching, dressings, reductions, steeping, marinades…(try Sangiovese Verjuice when poaching fruit the …….
 
We now have available in the UK Maggie Beer's publication Cooking with Verjuice
 
"How to use Verjuice, the juice of unripe grapes, to lend a gentle lemony acidity to your cooking" please contact www.mistergees.co.uk
 
To quote from Maggie Beer’s Harvest “Verjuice (or verjus) is made from the juice of unripened grapes. Its Flavour has a tartness of lemon and the Acidity of vinegar without the harshness of either”    
 
Although sales of the Maggie Beer food service 2lt size have increase significantly as a secret ingredient for many chefs and cooks. It is with the new books written by amazing Chefs Skye Gyngell, Yotam Ottolenghi & Peter Gordon who have given the opportunity introduced to many keen foodies to use Maggie’s Verjuice.  
 
details of there recipes when I get permission………
22.07.2010
Harvey Nichols master class - 

Harvey Nichols Staff Masterclass

Jeremy Lee wine shop manager at Harvey Nichols Knightsbridge store arrange a great event to showcase the wine & food of South Australia.  With the support of the South Australian Government and a great selection of wine companies and food producers. Wine writer Sarah Armed guided us through a tasting of wine from the traditional wines of Coonawarra, The Barossa Valley and Mclaren vale through to new viticultural & winemaking developments in the Clare Piccadilly & Eden Valleys. 

Sarah's website www.thewinedetective.co.uk is a must for wine enthusiast whether professional of just for drinking pleasure her style of writing is full of information and a great read.

To compliment these wines a selection of food grown in South Australia's farms Maggie Beer, Bird In hand and Yellow Tail King Fish ranched in it's waters where prepared to show case some of  great food and wine matches.

Joseph Pinot Grigio d'Elena 2009, Clarendon, McLaren Vale

Bremerton Verdelho 2009, Langhorne Creek

 

Cucumber and Maggie Beer Verjuice Gazpacho

 

 

Grosset Polish Hill Riesling 2009, Clare Valley

 

Kilikanoon Morts Block Watervale Riesling 2009, Clare Valley

 

SA Yellowtail Kingfish Ceviche with Maggie Beer Verjuice, Bird in Hand EVOO, Murray River Pink Salt

 

 

Tapanappa Tiers Chardonnay 2008, Piccadilly Valley, Adelaide Hills

 

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Hollick Cabernet Sauvignon 2008, Coonawarra

 

Teusner Joshua GMS 2007, Barossa Valley

 

Harvey Nichols Duck Terrine with Maggie Beer Seville Vino Cotto on sourdough

 

 

Mitolo GAM Shiraz 2007, McLaren Vale

 

Torzi Matthews Frost Dodger Shiraz 2003, Eden Valley

 

Slowcooked Pork Belly in Shiraz, Maggie Beer Vino Cotto and Aged Red Wine Vinegar on bitter leaves

 

 

Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2007, Barossa Valley

 

Colston Bassett Stilton with Maggie Beer Cabernet fruit paste

 

Thanks to all the sommeliers from Harvey Nichols Prism, OXO & Fifth Floor Restaurant who came along.

also Jen Good luck back home in Adeliade we will miss you.

 

Thanks to the following food suppliers;

Cleanseas Tuna Ltd - cleanseasmarketingeu@hotmail.com

Maggie Beer recpies - www.maggiebeer.com.au

Bird In hand - www.birdinhand.com.au

Murray River Pink Salt Flakes - www.sunsalt.com.au

For full tasting notes and recipes visit Sarah's website; www.thewinedetective.co.uk