Sunday, May 13, 2012
Food and Wine: Olive oil from Down under ???
Food and Wine: Olive oil from Down under ???: Hi guys It's been a busy time and I've come back with a something that most of you might not realise. Yes olive oil from Austrailia, whe...
Olive oil from Down under ???
Hi guys
It's been a busy time and I've come back with a something that most of you might not realise. Yes olive oil from Austrailia, when I came across this , I wasnt sure what to make of it. As you know most of the olive oil in the world Comes from Europe, Greece, Italy and Spain being the biggest producers in the world.
So any way back to how olive oil came to be found in Oz. We know that olive oil is used in a lot of European cooking actually a staple diet. We go to Mclaren Vale, where olive oil trees where planted on some estates going back 5 generations. And it has taken nearly 30 years to understand the process. The weather in Mclaren Vale is very Mediterranean style which helps grow the best olives. Today the most popular olive grown is Frantolo olive( Tuscan variety) So how do you know what colour produces what oil and taste. Well the black produce large quantities of oil but have rather a flat taste , if you want less quantity but better taste you need to have a greener olive.The Frantolo is the base of the blended olive oils and is mixed with the Greek varieties of Koroneiki and Monaki , even some Spanish varieties are used as well. The idea is to find an oil that is clean on the mouth with low acidity but with a peppery edge to it, as most Shiraz wines have a similar style of spice and pepper.
Harvesting is mainly done my machinery as it is more efficient as it is a good way of taking the olives straight from land to press as as soon as the olive leaves the tree it starts to oxidise. Firstly they are washed in cold water and the leaves get separated. Then straight to the crusher where the whole olive is crushed pip and all. This leaves the mush which is then span in machines to separate the liquid from the solid. As bobs your uncle out comes the extra virgin olive oil.!!!!
It's been an interesting learning experience on olive oil and it's different production methods.
Remember that olive oil is great for you heart and all,
till next time ciao
ill leave with a little vid on the harvest
It's been a busy time and I've come back with a something that most of you might not realise. Yes olive oil from Austrailia, when I came across this , I wasnt sure what to make of it. As you know most of the olive oil in the world Comes from Europe, Greece, Italy and Spain being the biggest producers in the world.
So any way back to how olive oil came to be found in Oz. We know that olive oil is used in a lot of European cooking actually a staple diet. We go to Mclaren Vale, where olive oil trees where planted on some estates going back 5 generations. And it has taken nearly 30 years to understand the process. The weather in Mclaren Vale is very Mediterranean style which helps grow the best olives. Today the most popular olive grown is Frantolo olive( Tuscan variety) So how do you know what colour produces what oil and taste. Well the black produce large quantities of oil but have rather a flat taste , if you want less quantity but better taste you need to have a greener olive.The Frantolo is the base of the blended olive oils and is mixed with the Greek varieties of Koroneiki and Monaki , even some Spanish varieties are used as well. The idea is to find an oil that is clean on the mouth with low acidity but with a peppery edge to it, as most Shiraz wines have a similar style of spice and pepper.
Harvesting is mainly done my machinery as it is more efficient as it is a good way of taking the olives straight from land to press as as soon as the olive leaves the tree it starts to oxidise. Firstly they are washed in cold water and the leaves get separated. Then straight to the crusher where the whole olive is crushed pip and all. This leaves the mush which is then span in machines to separate the liquid from the solid. As bobs your uncle out comes the extra virgin olive oil.!!!!
It's been an interesting learning experience on olive oil and it's different production methods.
Remember that olive oil is great for you heart and all,
till next time ciao
ill leave with a little vid on the harvest
Monday, April 9, 2012
Ferragamo but we are not talking Shoes !!!
Hi guys
It been a while but caught up in to much work.so ive given my self a bit of time to reach out and connect with you all.
As you may be wondering from the Title , yes we automatically think shoes when you mention Ferragamo but no , we will be talking wines. The legendary shoes maker has turned a decaying old estate into a luxurious Vineyard cum estate for vacations and special functions.
The estate Il Borro which is spread across 700 hectares out of which 40 are for the wines. Originally the estate which dates back to the 1760 and the royal Medici- Tornaquinci family. then in 1993 they brought the estate and decided to bring it back to its former glory as it was on the verge of total decay.
The Ferragamos restored the original buildings including the grand villa and the country houses and turned it into a winery / resort. The estate had always produced wines by they wanted excellent quality and hired enologist Niccolo D'Afflitto in 1999 to improve on the quality. They also made wines on the other estate Castiglion Del Bosco which covers 4,500 hectares .
The wines themselves speak volumes about how far they strive for great quality wines on the estate.
Il Borro Lamelle Chardonnay , which spends 8 to 10 days in both oak and stainless steel, then two months in oak, followed finally by two months in the bottle before release. At 12.5 percent alcohol, its structure is much closer to the finesse of French Burgundies than the powerful, over-oaked California style. It is ideal with simple seafood and pastas in cream and butter sauces.
Il Borro Pian di Nova is made from an unusual blend, for Tuscany, of 75 percent syrah and 25 percent sangiovese. At a reasonable 13 percent alcohol, you don't get that syrah burn or too much ripeness out of the fruit. It's a big, thick, chewy wine, however, with the ballast of sangiovese tannins that make it a good match with game dishes.
Castiglion del Bosco Rosso di Montalcino is a more traditional wine of the region, made with 100 percent sangiovese at 13.5 percent alcohol. More and more I am impressed with rosso di Montalcino, the illustrious brunello di Montalcino's lesser brother, because I find it easy to drink at a younger age.
Castiglion del Bosco Brunello di Montalcino 2003 , by law 100 percent sangiovese grosso, with 14 percent alcohol, was swirled in the glass which revealed abundant fruit and a remarkably forward development for a young brunello. You could take great pleasure in it now with a peppered bistecca alla Fiorentina, but wait a year or two, and I think you'll really be amazed at its power and refinement.
Well if you ever get the chance to visit or stay you will be treated like royalty.
ciao
It been a while but caught up in to much work.so ive given my self a bit of time to reach out and connect with you all.
As you may be wondering from the Title , yes we automatically think shoes when you mention Ferragamo but no , we will be talking wines. The legendary shoes maker has turned a decaying old estate into a luxurious Vineyard cum estate for vacations and special functions.
The estate Il Borro which is spread across 700 hectares out of which 40 are for the wines. Originally the estate which dates back to the 1760 and the royal Medici- Tornaquinci family. then in 1993 they brought the estate and decided to bring it back to its former glory as it was on the verge of total decay.
The Ferragamos restored the original buildings including the grand villa and the country houses and turned it into a winery / resort. The estate had always produced wines by they wanted excellent quality and hired enologist Niccolo D'Afflitto in 1999 to improve on the quality. They also made wines on the other estate Castiglion Del Bosco which covers 4,500 hectares .
The wines themselves speak volumes about how far they strive for great quality wines on the estate.
Il Borro Lamelle Chardonnay , which spends 8 to 10 days in both oak and stainless steel, then two months in oak, followed finally by two months in the bottle before release. At 12.5 percent alcohol, its structure is much closer to the finesse of French Burgundies than the powerful, over-oaked California style. It is ideal with simple seafood and pastas in cream and butter sauces.
Il Borro Pian di Nova is made from an unusual blend, for Tuscany, of 75 percent syrah and 25 percent sangiovese. At a reasonable 13 percent alcohol, you don't get that syrah burn or too much ripeness out of the fruit. It's a big, thick, chewy wine, however, with the ballast of sangiovese tannins that make it a good match with game dishes.
Castiglion del Bosco Rosso di Montalcino is a more traditional wine of the region, made with 100 percent sangiovese at 13.5 percent alcohol. More and more I am impressed with rosso di Montalcino, the illustrious brunello di Montalcino's lesser brother, because I find it easy to drink at a younger age.
Castiglion del Bosco Brunello di Montalcino 2003 , by law 100 percent sangiovese grosso, with 14 percent alcohol, was swirled in the glass which revealed abundant fruit and a remarkably forward development for a young brunello. You could take great pleasure in it now with a peppered bistecca alla Fiorentina, but wait a year or two, and I think you'll really be amazed at its power and refinement.
Well if you ever get the chance to visit or stay you will be treated like royalty.
ciao
Saturday, March 10, 2012
Its All Greek to me !!!!
Hi guys
I thought that i would take you to a place that has been in the news for all the wrong reasons , Greece a fantastic place that has been suffering with all the financial problems !! but what i can tell you a great place if you want to try some of the best food in the world ;-)
Where do i start you will find some of the freshest produce in the world in this lively country , of course Olive Oil ,Olives, Feta cheese and fish are among some wonderful ingredients.
I thought that i would take you to a place that has been in the news for all the wrong reasons , Greece a fantastic place that has been suffering with all the financial problems !! but what i can tell you a great place if you want to try some of the best food in the world ;-)
Where do i start you will find some of the freshest produce in the world in this lively country , of course Olive Oil ,Olives, Feta cheese and fish are among some wonderful ingredients.
I will take you on a short trip to Athens ( Athena as they say in Greece) , the capital and a great palace for all types of markets , fish, veg and meat.Some of the best street food you have the famous Souvlaki( Donner Kebab to most of you ) usually made of Pork or chicken stuffed in pita bread and various toppings added, makes me droll at just the thought of it!!!! There are numerous dishes associated with Greece you will normally find Feta in every meal and of course the famous Greek Salad with lunch and dinner. next we a great soup Fasolada ,bean soup and well known as a traditional Greek dish. Baked lamb with potatoes (Αρνί στο φούρνο με πατάτες) there are many added variations to this.Loukoumades similar to donuts, Loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon. this is just a few of the amazing dishes from this great country.
Where to enjoy the evenings well head to the taverna, these places play live music its a great place to see the real Greeks enjoy themselves from 10pm to the early morning , come eat drink the Ouzo(local made spirit very addictive) dont be shy just jump right in and locals make you feel welcome , waking up the next afternoon you will feel a bit worse for were but who cares ;-)
well until next time
Yamas !!! cheers to the non Greeks
well until next time
Yamas !!! cheers to the non Greeks
Sunday, January 29, 2012
Food and Wine: The bakery to die for!!!!!!!
Food and Wine: The bakery to die for!!!!!!!: Hi all !!!! Long time sorry been away but will be receiving my blogs on a regular basis now:-) I have come back to tell you about a fab ...
Saturday, January 21, 2012
Food and Wine: The Singapore Street Food Experience
Food and Wine: The Singapore Street Food Experience: Hi guys Hope you have had a great festive experience and had added a few extra pounds on :-) I thought i would take you on a trip around ...
The Singapore Street Food Experience
Hi guys
Hope you have had a great festive experience and had added a few extra pounds on :-)
I thought i would take you on a trip around a very diverse culture in Singapore and the many different cuisines available on the streets and small food courts, here their is no worries with street food its very hygienic and very tasty !!!
Where to start, well i would head to Orchard Road , one the hub of shopping and where you would find most of the Hawkers and food courts, during the day its packed with not just locals heading for lunch from their offices but also the large number of tourists that visit each year. So what to look out for in terms of local cuisine we will start with:
Hainanese Chicken rice , sometimes known as the national dish of Singapore, its a simple dish of chicken strips boiled in chicken stock and with some lightly flavored rice which is presented in a bowl of clear soup and accompanied with pickled cucumber and hot chili sauce. a true foodie experience !!!
Next we have laksa , this has evolved from a simple noodle soup . There are many different varieties of Laksa but there are two main examples which you would find in Singapore. The first Curry laksa which is made with thicker noodles and coconut curry soup. The second is Assam Laksa which consists of noodles served in fish stock. You can also find varations with Tofu, fish sticks, shrimps and veg. This is know locally as Katong Laksa.
Next we have a great local favorite The Singapore Chili Crab , you will find this right across the island , a very popular local dish. It consists of a hard shell crab which is slow cooked in a tomato chili sauce , which is served with Chinese steamed buns which are great to soak up the remaining sauce . The locals are usual seen washing it back with a beer out of the bottle !!!!
Lastly we have Roti Prata , this has evolved from the India local influence. a pancake bread made of dough. The word Prata means flat , so flat bread is still made this way .it is traditionally served with curry occasionally with sugar or condensed milk. This food is eaten through out the day a good breakfast treat or after a heavy night out good to soak up the booze floating around your body..
Enjoy and you will not find many places in the world where the food is very safe on the streets and smaller eateries .
till next time
keeping on eating !!!!
Hope you have had a great festive experience and had added a few extra pounds on :-)
I thought i would take you on a trip around a very diverse culture in Singapore and the many different cuisines available on the streets and small food courts, here their is no worries with street food its very hygienic and very tasty !!!
Where to start, well i would head to Orchard Road , one the hub of shopping and where you would find most of the Hawkers and food courts, during the day its packed with not just locals heading for lunch from their offices but also the large number of tourists that visit each year. So what to look out for in terms of local cuisine we will start with:
Hainanese Chicken rice , sometimes known as the national dish of Singapore, its a simple dish of chicken strips boiled in chicken stock and with some lightly flavored rice which is presented in a bowl of clear soup and accompanied with pickled cucumber and hot chili sauce. a true foodie experience !!!
Next we have laksa , this has evolved from a simple noodle soup . There are many different varieties of Laksa but there are two main examples which you would find in Singapore. The first Curry laksa which is made with thicker noodles and coconut curry soup. The second is Assam Laksa which consists of noodles served in fish stock. You can also find varations with Tofu, fish sticks, shrimps and veg. This is know locally as Katong Laksa.
Next we have a great local favorite The Singapore Chili Crab , you will find this right across the island , a very popular local dish. It consists of a hard shell crab which is slow cooked in a tomato chili sauce , which is served with Chinese steamed buns which are great to soak up the remaining sauce . The locals are usual seen washing it back with a beer out of the bottle !!!!
Lastly we have Roti Prata , this has evolved from the India local influence. a pancake bread made of dough. The word Prata means flat , so flat bread is still made this way .it is traditionally served with curry occasionally with sugar or condensed milk. This food is eaten through out the day a good breakfast treat or after a heavy night out good to soak up the booze floating around your body..
Enjoy and you will not find many places in the world where the food is very safe on the streets and smaller eateries .
till next time
keeping on eating !!!!
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