Thanks for the recommendation everyone at the Australian Good Food GuideRead More
Restaurant sorrento art filledRead More
Even though we are in the midst of the wild windy winter down here in Victoria the sun is shining further north in the country. This is why capsicum is so delicious and plentiful in the markets at this time of the year. We were thinking of how to use these in the restaurant and our minds kept straying to Romesco de peix that classic Catalan dish of fish in almond and red pepper broth.
We had a great recipe for Romesco sauce from Frank the chef at Movida in the city and with a small alteration to make it gluten free which is not traditional but almost needed in this current restaurant environment in Melbourne as there seems to be many guests who can no longer tolerate wheat.
4 tomatoes roasted on grill
6 capsicums roasted on grill till black
1 onion roasted in skin 30 minutes
1 head of garlic roasted in skin 30 minutes
175 roasted hazelnuts
175 roasted flaked almonds
65 ml sherry Vinegar
100 ml olive oil
1 1⁄2 table spoons sweet paprika
blitz it all together in food processor and you will have enough romesco for a week of suppers....
salt to taste
The Kaesler family were pioneers who settled in the Barossa Valley in the 1840s. In 1891 they bought a parcel of land and in 1893 planted their first vines. Today, wines are made from these ancient, dry grown vineyards by the third owners of this magnificent property. The incumbent winemaker Reid Bosword bought the Kaesler winery with partners and looked to develop the premium Barossa style wines, as Kaesler is just over 37 hectares (92 acres) of vineyards in the Barossa Valley, the majority of it is old vine material planted in 1893, 1899, 1930 and in the 1960’s, the production is always going to be limited and the care in the winemaking is evident with the Cabernet. At Bistro Elba we are currently pouring this 2016 vintage Cabernet by the glass the ripe fruit has lovely fresh intense, cassis, herb garden notes with quality oak providing a cedar background guided by those grippy Cabernet tannins we all know and love. All in all this wine has great flavour and length and we feel that it complements the cooking that the kitchen is doing in this the coldest part of the year down here on the peninsula.
What to do with Smoked eelRead More