Indulge May 2015

1 INDULGE

WeddingsWeddings

May 2015

f Find us on facebook.com/IndulgeSydney

SYDNEYS ENTRE TO PURE ENJOYMENTDIVINELY DIFFERENTDiscover a unique take on the traditional wedding bouquet

SPOIL THE BRIDAL COUPLEWith elegant wedding gift ideas from Bockers & Pony

MARRY IN STYLEElegance, simplicity, and the idyllic Country Estate at Coolangatta

A SPECIAL LIQUOR STAX PROMOTION

MAY 20152 INDULGE

Where you will always find something different!

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store

MORE GREAT SPECIALS

www.liquorstax.com.au

Specials available from 27/05/15 until 31/05/15

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!

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Coopers Pale Ale

$44.99ea.24*375ml

Jacobs Creek Core

RangeMcWilliams Inheritance

MARLBOROUGH SAUVIGNON BLANC SPECIAL

Jansz NVFlinders Bay Margaret RiverDa Luca Italian

Prosecco

Merlins BarrowBrands Laira Distant Shores

Da Luca New Italian Wines

BUY 3 OR MORE

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Tia Maria LiqueurMalibu

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Jim Beam & Cola 4.8% Cube

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BONUS HEINEKEN LONGNECK

With each 24*330ml Heineken

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Tooheys New 24*375ml Pure Blonde 24*355ml

$42.99ea.24*330ml

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Evans & Tate ClassicAroha Marlborough Sauvignon Blanc

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Victoria Bitter30*375ml

$49 .99eaCoopers Sparkling Ale

6*375mlPeroni Nastro Azzurro

6*330mlGrolsch

6*330mlMiller Chill

6*330ml

Any 2 for $32Little Creatures

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2 for $20McGuigan Black Label

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MAY 2015 3 INDULGE

TOMS TASTING TIPS

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

Da Luca Pinot Grigio Sicily 2014 $16.99

The nose is filled with crisp apple, pink grapefruit with hints of floral notes to it. The palate is layered with melon and guava that is balanced with a refreshing minerality.

Da Luca Nero DAvalo Sicily 2013 $16.99

Rich blackberries and fresh cherries burst out of the glass. The palate is full of red ripe fruit, but not heavy. Well balanced with gentle tannins and a lingering hint of vanillan oak.

Da Luca Prosecco Sicily NV $18.99

Prosecco is in at the moment so look no further. Both the nose and palate has fresh lemon peel and pineapple with hint of jasmine and passion fruit. Long and lingering. Simply delicious.

Frangelico Liqueur

This hazelnut liqueur delight comes from Piedmont, Italy. It is nutty, incredibly smooth and not overpowering in anyway. I love with this in my coffee or poured over my ice-cream, affogato style. Or just simply over ice.

Peroni Nastro Azzurro

This beer is clean, crisp and refreshing. It is never over carbonated so I find you can always enjoy a few. It has a lovely malt backbone and a mild hop bite, perfect for any occasion.

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 create

a masterpiece that you can truly be proud of.Genre... is in a field of its own.

LIGHTER IN ALCOHOL SAUVIGNON BLANC AND PINOT GRIGIO IS NOW AVAILABLE

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

THE ART OF CREATING OUTSTANDING WINE...

NEW GENRE

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Finding the perfect wine to serve at a wedding is not always an easy feat. It is hard to believe that about 10 years ago, the Australian wine market consumed less than 5% of all imported wines. That figure included French Champagne, Sauvignon Blanc from Marlborough and Italian Chiantis.

With much help from Marlborough Sauvignon Blanc this figure has steadily increased to be just over 15%. One country that has increased its position in the market in both

terms of number of bottles sold and how much we are prepared to pay for their wine is Italy.

It is not surprising that Italian wines are made to go with food. The two really go hand in hand, and both are typically enhanced by the other.

Without a doubt, Pinot Grigio is Italys go-to white wine and for good reason. It highlights incredible acidity and makes for easy food pairings. Perfect for seafood, an assortment of appetizers and favourite poultry picks.

The wine to pair with everything

from spaghetti and meatballs to backyard BBQ fare is Chianti. Or consider Montepulciano as another solid red table wine that is made for Italian fare.

If you are looking to cook with rich flavoured meat, then take a turn with Piedmonts Barolo or an Aglianico. Both are built to handle high fat, high protein with full flavours, powerful tannic structure and incredible acidity. While not always cheap, they are perfect for those special occasions where the meat dish is presented front and centre.

It is amazing to think how many of the Italian grape varieties

are now grown and consumed here. Just a few years ago most people would not know what Italian varieties were. Here is a small list of Italian varieties that we now grow in Australia. How many do you recognise?

White Grape varieties: Arneis, Fiano, Vermentino, Pinot Grigio, Prosecco and Trebianno.

Red Grape varieties: Aglianico, Barbera, Dolcetto, Lagrein, Montepulciano, Negroamaro, Nebbiolo, Nero dAvola, Primitivo, and Sangiovese to name a few.

Thanks to Italy we also have some great liqueurs such as Frangelico,

Nocello, or Galliano which are great served as an aperitif or what better way to finish off a meal than with a chilled glass of Limoncello or Grapa.

Some of my favourite beers also come from Italy, my go to beer is always Peroni Nastro Azzurro, but other favourites include Peroni Red. If you are in the mood for something malty, try Menabrea Original Birra.

There are thousands of wineries to explore, hundreds of breweries to sample and many great distilleries to enjoy, so to help you on your way why not start with these...

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MAY 20154 INDULGE

COOLANGATTA ESTATE

A re you dreaming of a truly unforgettable wedding in an idyllic, country estate away from the hustle and bustle of the city? Are you dreaming of celebrating your love at an intimate, historic venue with breathtaking ocean and vineyard-country views of the South Coast?

Whether you are looking for a classic, elegant or simple garden wedding/reception, Coolangatta Estate is a truly flexible venue that can cater for most tastes, styles and budgets. Let the experienced and friendly team at Coolangatta Estate help you create your dream wedding and make your special day everything you deserve.

Coolangatta Estate can help you create the perfect memory of your special day. Set on the grounds of the first European settlement on the South Coast of New South Wales (est 1822) Coolangatta Estate offers a truly unique wedding experience. Located two hours south of Sydney, the 130ha property is surrounded by vineyards, farmland and coastal views. The property offers onsite indoor and outdoor ceremony locations, four reception areas to choose from

and can tailor packages suited to your individual needs, tastes and budget.

For the wedding ceremony, the historic chapel can seat 60 to 100 (standing) persons. Several locations are suitable for an outdoor garden wedding, such as in the shade of the large Moreton Bay fig trees, which overlook Coolangattas sweeping vineyard countryside.

Our largest reception area the Crows Nest Function Room can seat up to 200 guests. An open plan venue that boasts a bar, historic open fireplace and private lounge this area is the perfect place to let your dreams run wild. For a more intimate wedding the Great Hall, built in 1832 (heritage listed), is a truly unique, historical setting with private bar and lounge area. The Great Hall can seat 80 of your guests.

For a more contemporary reception, Alexanders Restaurant can seat up to 80 of your guests. With spectacular coastal views Alexanders this is the perfect location for a lunch time wedding. The Garden Marquee is the ideal venue for a small reception of no more than 50 persons; with breathtaking coastal views.

Our wedding menus cater for

all tastes and can be tailored to suit your needs. Prepared with you in mind our Chefs have the experience to bring together a tasty and satisfying meal.

In the last 25 years Coolangatta has won over 1600 wine awards and 150 trophies at international, national and regional wine shows. Coolangatta Estate is the South Coasts most awarded and the regions only five star winery. Drink packages are available for you to help celebrate your wedding day. These packages feature Coolangattas award winning wines.

Your guests will be able to experience 19th century charm in 21st century comfort, staying in one of Coolangatta Estates lovingly restored convict-built rooms or suites. This unique accommodation combines all your modern facilities with the striking architecture of a bygone-era. Modern history at its best

Scattered throughout the property, each room is just a short walk from the Estates cellar door, restaurant, golf course, tennis court, games-room, croquet lawn, BBQ areas and solar-heated swimming pool. Many standards of accommodation are available to

suit your taste, budget and family size. As part of your Wedding Package a complimentary night in our accommodation is offered to the bride & groom. There is no need to stress about where you are going to celebrate your wedding night, you can just stroll back to your room and reflect on your perfect day. The next morning a full buffet breakfast is offered where you can join your family and friends to reflect. Your guests can make an entire weekend of your celebrations.

Located on the popular South Coast of NSW close to major tourist centres and beaches, including Shoalhaven Heads, Berry, Kangaroo Valley and Kiama. These locations are perfect for your photographs. Just imagine your photos in perfect locations the vineyards, the historic buildings, at the beach or in the rural surrounds and gardens of the Estate.

We invite you to visit Coolangatta Estate and let us show you why our Estate would be the perfect venue for your Wedding Celebrations.

Coolangatta Estate 1335 Bolong Road, Shoalhaven Heads NSW 2535 (02) 4448 7131

Its your wedding, your special day what is it you are dreaming of?

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MAY 2015 5 INDULGE

Preparation time: 24 Hours

INGREDIENTS 500g coarse Saxa sea salt 400g white sugar 1 cup finely chopped fresh dill 60ml ( cup) good quality gin 2 tbsp Saxa Black Peppercorns,

coarsely crushed 1 (about 1kg) salmon fillet,

skin on and pin-boned

METHOD1. Trim the salmon fillet and ensure

all bones are removed. 2. Combine Saxa salt, sugar, dill, gin

and crushed peppercorns in a bowl. Place two sheets of plastic wrap, long enough to envelope salmon in, overlapping by half, on a work bench, spread with half of salt mixture. Place salmon skin-side down on top, cover fish with remaining salt mixture, wrap tightly in plastic, then place on a large deep tray. Top with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours, then remove weights, drain and turn over. Replace tray and weights and refrigerate for another 12 hours.

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

HOW WELL DO YOU KNOW YOUR SALT?

GAULT&MILLAU RESTAURANT REVIEWS

GAULT&MILLAU ITS ALL ABOUT THE FOOD!

TRADITIONAL SALMON GRAVLAX

If you want traditional, authentic, well-cooked French cuisine, then you cannot go past Bistro de Philippe they have it all here and a great French wine list to match. The chefs produce classic French dishes with Philippes own unique touch.

Bistro de Philippe has both indoor and atrium seating with a great traditional French bistro feel. The simple panelled walls and drop lighting add to the French touch.

Bistro de Philippe is also a bar serving happy hours drinks and fabulous French tapas style nibbles like cheese croquettes, cold marinated seafood platters, and their famous pork belly with crackling and calvados sauce.

This is an ideal spot for meeting with friends after work as the atrium seating is cosy even in

winter. The place has a great buzzing atmosphere and the service is relaxed and extremely friendly and informative. Philippe is a wonderful host with a quirky witty sense of humour, always with a smile.

The menu has all the French classics. Entres include stuffed mussels, chicken liver pt, snails, a charcuterie platter, and more. The main courses include popular dishes such as beef fillet, cassoulet and fish bouillabaisse. The perfectly cooked Grimaud duck breast with sweet potatoes pea pure and jus is a standout dish, featuring the duck in all its tenderness and succulence.

Make sure you leave room for dessert the chocolate tarte with vanilla ice-cream is a hard one to resist.

Chef and owner Serge Dansereau is well-respected and known Sydney wide. His achievements speak for themselves, and he has numerous awards to his name, while his fresh and innovative ideas translate into outstanding dishes.

The iconic, heritage-listed building of The Bathers Pavilion is the crown jewel of Balmoral Beach. Dining here means a breathtakingly stunning beachfront, sparkling blue waters and moonlit nights and thats just the view. The restaurant is elegant, but warm and inviting at the same time.

Chef Dansereau has compiled an exciting and sophisticated menu. The grilled kingfish arrives on a bed of corn, pickled wakame and ricotta surrounded by little pearls of chicken tapioca. This light, slightly smoky creation is a delicate start to your culinary journey. Perfectly pink and plump duck breast is accompanied by almond, cranberries and dandelion leaf, but it is the smoked eel cream that takes this dish to the next level. Superior flavour combination, contrasting textures, stunning presentation the only way duck should be eaten.

Jonahs Whale Beach is one of Australias most stunning ocean retreats and the only Relais & Chateaux hotel in Sydney. Located on Sydneys Northern Beaches, Jonahs is a 50 minute drive from the city or an amazing twenty minute seaplane flight.

The perfect beachside escape, Jonahs is renowned for its contemporary Australian cuisine with a strong emphasis on seafood and some subtle Italian influences to be

accompanied by a simply divine wine list of more than 1500 stunning wines from around the globe.

Featuring eleven well-appointed Ocean Retreat rooms all with 180 degree views of the ocean including Jonahs Private, a secluded residence and meeting spaces with sweeping views of the Ocean.

Luxurious and discreet, Jonahs prides itself on its friendly and casual atmosphere and outstanding first class service.

BISTRO DE PHILIPPEOWNER PHILIPPE SCHWIND | FRENCH/BISTRO GORDON | 9499 9099 www.bistrodephilippe.com.au

THE BATHERS PAVILIONCHEF SERGE DANSEREAU | CONTEMPORARY BALMORAL BEACH | 9969 5050www.batherspavilion.com.au

T here is no doubt that salt shapes our culinary experience. One need only imagine unsalted chips or pretzels to know the truth of this. But did you ever stop to think that salt as the basis of the first food preservation techniques, which in turn enabled early exploration and conquest also helped to shape the world we live in today?

Saxa sea salts are harvested from the deep clear waters of the great southern oceans that sweep into a solar salt field. The various grain sizes, textures and shapes can be used in a wide range of applications, from cooking and curing to providing crunch, sparkle and flavour at the table. So how can our different salts best be used?

Because its suitable for most purposes, we think everyone should have one basic natural sea salt, like the salt used in our grinders, on hand in the kitchen. However, for dishes that demand quality and a delicate touch, such as fish or seafood dishes, you cant go past our sea salt flakes. Salt flakes can also be added to dishes during cooking, and they are superb as a finishing salt. Our fine-textured iodised table salt is also a must-have when baking, while our iodised cooking salt is best for adding to cooking water. Adding cooking salt to water will ensure that your pastas hold their own when served with rich sauces, and that theres enough salt to permeate the shells of your boiled eggs. Finally, our rock salt comes in a variety of sizes and is ideal for your Christmas oyster dish or for baking meat or fish in a salt crust.

The magic of Saxa salt makes flavours come alive!Imag

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@Gault Millau.

@gaultmillauaus

@gaultmillauAU

Welcome to the official Gault&Millau page with restaurant reviews judged to international Gault&Millau standards by our qualified judges, recipes to entertain and foodie news. To purchase your 2015 Melbourne and Sydney Restaurant Guide or to 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

the 2016 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.

JONAHS RESTAURANT & BOUTIQUE HOTELCHEF LOGAN CAMPBELL | CONTEMPORARYWHALE BEACH | 9974 5599www.jonahs.com.au

PSST! The wine cellar holds up to 5,000 bottles, and the advice from Head Sommelier Luke Collard will make any meal a memorable occasion

PSST! They have a small but good selection of French liqueurs to finish off your meal and weekly set menus specials every Wednesday and Thursday night.

PSST! Next door is the always-buzzing caf with a great breakfast menu.

Chef Adam Moore


MAY 20156 INDULGE


MAY 2015 7 INDULGE

JAY HUXLEYS FAVORITE OYSTER DRESSINGS

A MATCH MADE IN HEAVEN

FINGER LIME VINAIGRETTE

I am lucky enough to have lime finger trees at HUX Grill; these small native citrus are amazing. You can break them in half and squeeze out the caviar.

2 table spoons of finger lime caviar

1 teaspoon of white wine vinegar

2 teaspoons of extra virgin olive oil

CUCUMBER GRANITA

Juice the cucumber skin, combine with sugar and freeze. Use a fork to create the granita, and then spoon in to the oysters.

3 cucumbers

50 grams of sugar

CORIANDER SALSA

Finely dice all ingredients, dress and spoon into fresh oysters.

1 table spoon of lime juice

1 table spoon of extra virgin olive oil

1 table spoon of finely diced coriander

1 table spoon of finely diced red onion

1 table spoon of finely diced cucumber

1 table spoon of finely diced red capsicum

Season to taste

KILPATRICK

Fry sliced bacon and onion together, combine with Worcestershire sauce and BBQ sauce. Spoon in to the oysters and put into a 150C oven for 6 minutes.

50ml of BBQ sauce

30ml of Worcestershire sauce

100 grams of smoked bacon diced

50 grams of finely diced onion

BLOODY MARY

Combine ingredients and spoon into fresh oyster

1 table spoon of finely diced tomato

1 table spoon of vodka

5 drops of Tobasco Most brides envisage something a little different when it comes to their wedding bouquet, however most are hesitant to try something a little out of the square. If you are in love with the idea of creating something big & bold for your big day, why not consider a GLAMELIA!

A Glamelia Bouquet, also known as a composite bouquet, malmaison, or duchess rose, is essentially a statement bouquet made by removing the petals from one type of flower (Roses, Orchids, Lilies, Gladiolas, Frangipani, in fact almost any type of flower or leaves can be transformed ), and then wiring them back together to recreate one stunning single large bloom.

A Rose Glamelia or Duchess Rose as pictured below can take up to 750 petals!

Glamelias first came about in the 1940s and 50s when brides really wanted Camellia blooms, which are naturally large. They have become very popular in recent times because they lend to a vintage, simplistic look while still making a huge statement. Plus, theyre a photographers dream to work with!

From roses to Ros, its hard to pass quality. In comes Charles De France Brut Ros with the sophisticated quality of French Champagne which wont break the budget (available at www.liquorstax.com.au RRP $19.99). Glamelias and Ros - truly works of art. Sophisticated & classy, yet screams OOH LA LA!

ROSES & FRENCH ROS... a divine combination for your special day

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

Find your perfect drop at www.hippiewines.com.auSauvignon Blanc Semillon Sauvignon Blanc Chardonnay Rose Moscato & Pink Moscato Cabernet Merlot Shiraz

Hippie Wines from Margaret River

Blackwood Valley / Margaret River

15-017

9


MAY 20158 INDULGE

MR LIQUORMRLIQUOR.COM.AU

NEW STORE NOW OPEN AT

COOGEE SOUTH158 MALABAR ROAD

PH 8347 2470

KRONENBOURG1664330ML

HOEGAARDENWHITE 330ML

HOLLAND IMPORT330ML

$14.99ea.750ml

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$19.99ctn750ml

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$33.99ea.700ml

$4.99ea.750ml

$44.99ctn.330ml

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 661-671 SMITHFIELD RD T 9753 5336

COOGEE SOUTH 158 MALABAR ROAD T 8347 2470

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 01/06/15

PENFOLDSRAWSON RETREAT

WINE RANGE

ABSOLUT VODKA 700ML

MCWILLIAMSINHERITANCE

RANGE

J & B RARESCOTCH700ML

METALASHIRAZ

CABERNET

WYNNSBLACK LABEL

CAB/SAUV

FIFTH LEGWINE

RANGE

CROSERNON

VINTAGE

JACOBS CREEKSPARKLING

SAN PELLEGRINO750ML

$6.99ea.750ml

$29.99ea.700ml

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HOLLAND IMPORT330ML

$14.99ea.750ml

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$4.99ea.750ml

$44.99ctn.330ml

LOCATIONS















WINE RANGE

ABSOLUT VODKA 700ML


RANGE


METALASHIRAZ

CABERNET

WYNNSBLACK LABEL

CAB/SAUV

FIFTH LEGWINE

RANGE

CROSERNON

VINTAGE


SAN PELLEGRINO750ML

$6.99ea.750ml

$29.99ea.700ml

$5.99ea.750ml

$39.99ctn.330ml

$29.99ctn330ml




PH 8347 2470



HOLLAND IMPORT330ML

$14.99ea.750ml

$27.99ea.750ml

$19.99ctn750ml

$8.99ea.750ml

$17.99ea.750ml

$33.99ea.700ml

$4.99ea.750ml

$44.99ctn.330ml

LOCATIONS















WINE RANGE

ABSOLUT VODKA 700ML


RANGE


METALASHIRAZ

CABERNET

WYNNSBLACK LABEL

CAB/SAUV

FIFTH LEGWINE

RANGE

CROSERNON

VINTAGE


SAN PELLEGRINO750ML

$6.99ea.750ml

$29.99ea.700ml

$5.99ea.750ml

$39.99ctn.330ml

$29.99ctn330ml


MAY 2015 9 INDULGE

FINCA EL ORIGEN

W ondering what wine to serve at your wedding? You cant go past our Finca el Origen.

We were pioneers growing grapes in Argentinas Uco Valley, so naturally, in 2004 we decided to start our own brand: Finca el Origen.

Finca el Origen is synonymous of Uco Valley & Single Vineyard wines.

As a young team and company, we are focused on the production of premium wines, at very terroir oriented high-altitudes. Our vineyards are located at 3300 - 3900 ft. above sea level, along the Andes mountain range. There, nights are really cold and the sunlight is intense so the grapes have

thicker skins (the grapevines attempt to protect its seeds from the sun and low temperatures), which produces wines that are rich in tannins and flavors.

Mendoza is a high desert (less than eight inches of rainfall per year). Millions of years of geologic activity have given this alluvional soil very low fertility, natural balance and low yields (plants are a little stressed and produce small grape clusters).

The soil of Mendoza is filled with rocks and pebbles which make it

well drained. During spring and summer we have warm and dry breezes and the dry continental climate makes it very easy to farm. Because of this, our vineyards are naturally healthy, pests and diseases have less chances to survive, and tilling is uncommon as cover crops retain fertile nutrients.

Eco de los Andes, Argentinas most important mineral water, is drawn from a natural spring in Tunuyn which is fed by icy glacier waters. The same

The same [Eco de los Andes] stream passes through

our La Esperanza vineyard, watering the vineyard

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stream passes through our La Esperanza vineyard, watering the vineyard.

These are the reasons why our terroir is so unique and the main reason for the outstanding quality of our wines. Terroir is so important to us that it is what inspired us to choose our name. Our name honors the Andes range and its soil, because while we were planting our vineyards some sea shells (such as the nautilus) were discovered. We believe they are silent witnesses of the past, of the origin of the Andes range, of what happened there while the lava covered the sea. They are still witnesses of the present... of the origin of our prestigious wines.

We are a terroir-oriented winery focused on finding the best area for each of our grape varieties to grow. For our Finca el Origen

Reserva Torrontes, we get our fruit from northern Argentina in the Cafayate Valley (5500 feet) in the province of Salta, prime terroir for this extraordinary white variety.

Our chief wine-maker Gonzalo Bertelsen received a degree in agronomy specializing in enology and viticulture from the Pontifica Universidad Catlica de Chile. Gonzalo showed strong leadership and team-work while working as chief wine-maker for nine years in two prestigious wineries of Chile, alternating harvest in France (Burdeaux, Languedoc -Roussillon), USA (Napa Valley), Australia (Adelaide Hills, McLaren Vale), Spain (Campo de Borja) and Argentina. In 2007 he graduated from Adelaide University with a Masters in Oenology.

Our reserve range shows a perfect balance between fruit, oak and elegance. These wines

were produced with the best grapes from our vineyards, La Esperanza. Complex and elegant red wines are aged for nine months in oak barrels, our fruity and citric white wines denote perfect tipicity.

Our ultra premium Malbec line, elegant complex and powerful at the same time, a wine to enjoy while relaxing, has an exceptional bright red color with nice touches of violets. This Malbec stands out for its intense and complex aromatic expression while sweet aromas of berries and plum jam dominate the senses without interfering with the soft spicy notes. Its very elegant, concentrated, with round tannins and great structure. Ripe fruit balances perfectly with the toasty notes delivered by the ageing in French oak for 12 months. Its finish is long and pleasant and available at www.mrliquor.com.au.


MAY 201510 INDULGE

T hey say the most special, significant and cherished day of your life will be the day you get married. The day where you celebrate the union of you and your other half with the people closest to you. When it comes to weddings, we often rifle through our minds (and the gift registry) in the search for the perfect gift for the soon-to-be-married. What do you gift to newlyweds that tick both the sentiment and luxury boxes?

At Bockers and Pony, we understand that each wedding celebration is unique and our beautiful range of luxurious gifts has all of your needs covered.

One of our newest additions,

Wine Appreciation, is an exquisite wedding gift. This gift brings the honeymoon to the home. Combining Austrias famous Riedel stemless O Series Shiraz glasses, with the finest gourmet sweets from France and Italy, topped off with a famous Australian Shiraz from Heathcote Estate.

Or how about the luxurious French Laguiole Black Cutlery Set as a gift to say Congratulations!. Beautifully presented and sealed in a wooden tray, the 24 piece set comes with its own authenticity certificate. The set features stainless steel blades of superior quality, all cut, polished and sharpened through 25 different stages. Nothing captures style and timelessness as well as

Laguiole French cutlery.

For our corporate customers, we suggest the Veuve Traveller case as a great way to say salutations. Make a grand impression by sending the gift of French champagne to a soon-to-be wedded staff or client. The Veuve Traveller gift features a magnificient bottle of Veuve Clicquot Ponsardin Yellow Label Brut NV and comes with its own wine traveller case.

Steer clear of the usual go to home appliances and framed invitations, jump online and visit us at www.bockersandpony.com.au. Or give our amazing team a call on 1300 132 663 and well help you create a gift that will make a wow-worthy impression.

3 GREAT WEDDING GIFT IDEAS BY BOCKERS AND PONY

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Wine Appreciation Laguiole Black Cutlery Set Veuve Traveller

STRAWBERRY CHAMPAGNE PUNCH

INGREDIENTS:

355ml frozen cranberry cordial, almost thawed

355ml frozen pink lemonade cordial, almost thawed

355ml frozen lime cordial, almost thawed

750ml Hippie Sauvignon Blanc, chilled

2 (750ml) bottles champagne, chilled

1L sparkling water or 1L soda water, chilled

1 lemon, sliced

12 cup of fresh mint

1 package strawberries, frozen

Ditch that expensive

open bar and serve up some

homemade punch instead!

CHICKEN FRANGELICO

INGREDIENTS

2 chicken breasts fillets

12 cup plain flour

1 tablespoon Spicy Italian Seasoning

salt fresh ground black pepper

unsalted butter

extra virgin olive oil

1 shallot, chopped

250g baby mushrooms, thinly sliced

34 cup Frangelico

1 cup chicken stock

1 tablespoon Worcestershire sauce

2 tablespoons fresh Italian parsley, chopped

DIRECTIONS

1. Cut the chicken in lengthwise and pound to inch thick.

Rinse under cold water then pat dry with paper towel. On a plate

combine the flour and Italian seasoning and stir to combine

thoroughly. Season the chicken with salt and pepper then dredge

in flour mixture.

2. In a large skillet over medium heat, melt 1 tablespoon butter

and 1 tablespoon oil. Working in batches, sear the chicken until

golden brown, about 3 min, per side. Remove and set aside.

3. Drain the fat from the skillet and return the skillet to the heat. Add

2 tablespoons butter, add in the shallots. Stir about 3 minutes,

add the mushrooms. Cook until the mushrooms are golden

brown around the edges and the liquid evaporates, about 4 to 6

minutes.

4. Add in the Frangelico and bring to the boil, scraping the

bottom of the skillet and reduce by half. Add in the stock and

Worcestershire sauce and bring to the boil. Reduce until the

sauce has slightly thickened.

5. Lower heat to medium, return the chicken and continue to

cook until the chicken has cooked through and the sauce has

thickened, about 5 to 6 minutes. Swirl in 2 tablespoons of butter

and season with salt and pepper. Garnish with the parsley

6. Serve with pasta of your choice.

Italian Frangelico not only tastes delicious in a cocktail or poured over ice cream, try this tasty savoury alternative.Chicken Frangelico is an Italian dish made from chicken fillets, mushrooms, and Frangelico liqueur

reduced into a beautiful sauce

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Viet Express CocktailThe perfect way to get the party started.

Mamas Buois Viet Express is easy to make and a pleasure to drink!

INGREDIENTS

30ml Nougat Infused Vodka*

30ml Kahlua

30ml Vietnamese Coffee

* Vodka infusion; 1 week infusion of vodka with a vanilla and honey flavored nougat. The nougat should not have any fruit in it, almonds only.

METHOD:

1. Add infused vodka, Kahlua and Vietnamese coffee to a cocktail shaker and shake. Double strain into a chilled martini glass, allow to settle and garnish with freshly ground coffee. Easy!

Three Williams, 613a Elizabeth St. Redfern, NSW 2016 (02) 9698 1111 www.threewilliamscafe.com

BEVERAGE MATCH!Orange Tree Moscatowww.liquorstax.com.au

Devon Caf 76 Devonshire St Surry Hills NSW 200002 9211 8777 www.devoncafe.com.au

Mamas Buoi116 Devonshire Street, Surry Hills 77 Willoughby Road, Crows Nest(02) 9281 9993 www.mamasbuoi.com.au

OYSTERS WITH PASSIONFRUIT, YUZU & VANILLA GRANITA

STRAWBERRY & WHITE CHOCOLATE MOUSSE SHOT

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This dessert is guaranteed to leave your guests sweetly satisfied.

Devon Cafes freshly shucked oysters are given a Japanese twist by adding yuzu and sake to a passion fruit and vanilla granita

INGREDIENTS:

1 dozen freshly shucked Pacific oysters

GRANITA

1 cup water

1/3 cup caster sugar

1 cup passionfruit juice

1 cup yuzu (Japanese citrus), available in a specialty Japanese and Asian grocers

1 vanilla bean pod

8 tbsp cooking sake

PREPARATION

1. Melt sugar and water together in a small saucepan over medium heat.

2. Transfer to a mixing bowl and add remaining ingredients.

3. Strain mixture through a fine mesh strainer.

4. Freeze in a stainless steel container until fully frozen.

5. Scrape with a fork and place a teaspoon of granita on each oyster. Easy!

Makes approx. 10 shots

STRAWBERRY JELLY

250g fresh strawberries roughly chopped

250g caster sugar

Half a lime, juiced

2 x gelatin sheets (softened in cold water)

WHITE CHOC MOUSSE

150g-quality white cooking chocolate

4 x medium sized egg whites

70g caster sugar

160ml-thickened cream

GARNISH

fresh strawberries micro watercress

METHOD:

STRAWBERRY JELLY

1. Place the strawberries in a bowl with the caster sugar and limejuice. Heat over a bain marie on a low heat and cook down until a smooth paste is formed. Pass the mixture through a fine sieve to remove seeds and pulp. In a large bowl, add softened gelatin sheets to your strawberry syrup and stir until fully combined. Pour the mixture equally into 10 small glasses, filling half way then refrigerate until set.

MOUSSE

1. Melt white chocolate in a stainless steel bowl over a low heat baine marie, once the chocolate is smooth and velvety remove from heat to avoid burning. In a large separate bowl, beat the egg whites until medium peaks form. Add the caster sugar, a little at a time. Once combined, add the thickened cream and beat until firm peaks form. Fold in the warm chocolate mix and divide mixture between shots on top of your set strawberry jelly. Refrigerate for a further two hours.

2. Garnish with your diced fresh strawberries and micro watercress.BEVERAGE MATCH!Da Luca Prosecco Italiawww.liquorstax.com.au


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Indulge May 2015

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