of wine & yabbies

Linking passionate Australian producers with food-lovers everywhere.

 

of wine & yabbies

of wine & yabbies are importers and distributors of really good food from Australia.

There’s a great diversity of food cultures represented in modern day Australia – from the native owners of the land through to people from every corner of the world who have made Australia their home.

This culinary heritage is enjoyed via the fork, plate and glass or the chopstick, bowl and cup.

We love Australia’s food, its wine and the people who make it. And with our help so will you.

The food and wine that we present to you here is made by individuals who do what they do with great love, care and attention.

They like people, they enjoy the provenance of place, they love sharing their table and they always have a good yarn to go with it all.  It’s all about the senses.

Ian & Diana Latchford

 

Ian - has a wine background

The love of the vine started very early with the pleasure of helping his father plant vines in the Chiltern Hills north of London. 

The formal years of wine education, several vintages in both Europe and Australia, and developing wine export and domestic markets.

Many years later with knowledge, experience and enjoyment of the world’s wines, it has become obvious that alone, the wine is only part of the story – good food, friends and a sense of place are the rest of the tale.

Diana – has a food background

Had own catering business in London where I was often asked to present ‘Australia on a plate’.

It was, from lamingtons to lemongrass, from feeding major Royals to minor Royals and a very notable kitchen moment when Rolf ‘tuned his didge in the sink’! Wow that rocked!

From very multi-cultural Melbourne, old enough to be weaned on ‘meat and three veg’ through to a DNA that cannot do without Vietnamese pho and felafel.

Always enjoying the food journey.  STOP PRESS..........DIANA HAS BEEN POACHED!

ALTHOUGH DIANA STILL MAINTAINS CLOSE LINKS WITH THE COMPANY THE CALL OF IRISH PREMUIM QUALITY CHOCOLATE FROM DANUCCI (SEE LINK FOR MORE DETAILS) WAS TO MUCH FOR HER AND IS NOW WORKING FOR THESE WONDERFUL ARTISAN CHOCOLATE PRODUCERS.

www.danucci.com

 

& the name?

Well, we had to think of something that said the products were from Australia, and it had to have something that said food and wine.

With the help of some omega 3’s, a dim memory recalled the 1960’s movie, ‘Days of wine & roses’. Thus with a play on words, of wine & yabbies dragged itself out of the mud....

Knowing full well that we would someday be quizzed on the name by many of greater brain, we thought that we should ‘Google’ the movie and see what it was about......um..........er....two.................drunks.........hmmmmmmmm...

Latest News

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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!
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………
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