Search

The article discusses the rising popularity of pre-bottled spritzes as a convenient and fun alternative to traditional wines. Winemakers are creating spritzes that combine carefully selected grapes with high-quality fruits and botanicals, offering a refreshing and crafted cocktail experience without the need for preparation. Examples of popular spritz brands include Chandon Garden Spritz, De Bortoli Limoncello Spritz, Zonzo Estate Bellina, Brown Brothers Passionfruit Vanilla and Lime Spritz, and Innocent Bystander Watermelon Spritz. These spritzes are perfect for spontaneous summer moments and showcase the innovation and creativity of winemakers in the industry. [Extracted from the article]

REGULARSDiscover souks, medinas and the heart of Moroccan cuisine on Intrepid's 12-day journey. You'll master shared family recipes, explore markets and feast on street food with local experts. Start at Casablanca before working your way through to desert camps, goat's cheese tastings, guided walking tours and sunset camel rides before finishing up in Marrakech.From $1607, intrepidtravel.com/auPHOTO (COLOR) [Extracted from the article]

Their small, off-grid eco huts offer everything you need to unwind, with wood-fired hot tubs, fire pits and views for days. Travel The water is slowly turning from 20 shades of blue and green to a gold glomesh, one sparkling crest at a time. Clockwise from left: the modern living room at Dovecote's The Headland property; the view from one of Kimo Estate's eco huts; retreat in style at Five Acres on Phillip Island; the designer cabins. [Extracted from the article]

This article from Australian Gourmet Traveller discusses the growing trend of wine tasting in Tasmania. It highlights several new cellar doors that have recently opened, including Pressing Matters in Coal River Valley, Evenfall Wines in Tamar Valley, Westella Vineyard in the rural area, and Meander Valley Vineyard in Cradle Coast. The article also mentions the long-awaited cellar door of Bream Creek in Tasman Peninsula, which offers platters featuring local produce. The accompanying photos showcase the wines and cellar doors of these establishments. [Extracted from the article]

Regulars With origins dating back to the 17th century in the French town of Pithiviers, this golden pie has long been a winter crowd-pleaser. Recently in Sydney, Lode Pies has made the radial-topped pie a hit with a rich chicken edition; while Meatsmith in Melbourne crafts an Aylesbury duck and foie gras version, wrapped in butter puff pastry. Arrange carrot strips on top in an even mound, then garlic shoots, brush pastry border with eggwash then top with 26cm pastry round. [Extracted from the article]

The article presents several Australian recipes, including Shallot Tarte Tatin With Marinated Goat's Cheese, Grilled Guanciale and Mushroom Bruschetta and Cracked Wheat and Freekah Salad With Barbecue Dressing.

This section presents several recipes including for twice-baked goat's cheese soufflé with fennel and calendula salad, porcini gnocchi with salsify, peas, asparagus and baby spinach, and Persian love cake.

Regulars SOFT CHEESE Ripe, soft and ultra-creamy cheeses like double-cream brie are often the first we reach for on the cheese board. Banjo's suggestion: 2019 Unico Zelo Jade & Jasper Fiano, Riverland HARD CHEESE Firmer cheeses can be wonderfully salty, in a way that make you crave another slice. Banjo's suggestion: 2019 Meadowbank Harvest Sparkling, Tasmania BLUE CHEESE Blue cheeses such as Fromager d'Affinois Bleu are the strongest flavoured, thanks to the blue mould (penicillium roqueforti) that breaks down fat and protein in the cheese and raises its pH. [Extracted from the article]

Regulars HOLY GOAT Skyla This wrinkly little log is produced at Victoria's Sutton Grange Organic Farm, a sustainable, purpose-built dairy where each of the 120-strong herd has a name. Although best known for its marinated feta, its fresh dill goat's cheese is, in our opinion, the superior choice. Soft and silky cheese is peppered generously with dill to deliver bright, herbaceous notes. [Extracted from the article]

This section presents several recipes including for spaghetti with red mullet, chilli and garlic, goat's cheese, asparagus, pea and pancetta salad, and meatball sandwiches.

Regulars MILLER'S ELEMENTS Oat-smoked flour and red chilli These crumbly squares are worthy of being dunked in almost any dip. The combination of stoneground wholemeal flour and oak-smoked dark malt flour creates a dense, earthy flavour, enhanced by flecks of salt and piquant red chillies. $8 for 100gm, localpantryco.com.au BAYLIES Premium pepper berry lavash The addition of Tasmanian-sourced pepperberries takes these sturdy, wheat-based bites to another level, delivering a subtle hint of spice, alongside lingering notes of cinnamon. [Extracted from the article]

CABBAGE PANCAKE WITH BROCCOLI, GOAT'S CHEESE AND SOFT EGG, Sourced There are comforting, robustly flavoured brunch dishes - and then there's Sourced's okonomiyaki-style cabbage pancake. Chefs Kerby Craig and Hamish Ingham pan-roast mushrooms in a miso butter, followed by a koji sauce, then top the dish with an onsen egg and a good shake of furikake. [Extracted from the article]

The article suggests some culinary ingredients for spring. Even though lamb is available all year-round, it is especially good this season because the young spring grass and flowers they graze on give the meat a particularly mild quality, according to the author. She finds the mature version of watercress has more depth of flavour and texture. Spring is said to be an especially good time to eat artisan goat cheeses such as those from Holy Goat in Sutton Grange, Victoria, and Gympie Farm in Conondale, Queensland.

The author discusses a way to eat prawns and radishes, gives his pick of the goat's milk cheese and shares a pungent garlic cure-all. On radishes, he considers them at their best during spring. He urges those who do not want imported Chinese garlic to buy braids of local garlic and storing them in a dry spot to properly dry so they are good for at least two months. He chooses the king prawns caught from the Spencer Gulf in South Australia and prefers goat's milk cheeses produced during spring.

Provides information on different kinds of cheese. Information on curd cheeses; Texture of cottage cheese; Creaminess and acidity of fromage frais; Characteristics of cheeses made from goat's milk.

Provides information on various handmade farm cheeses in Australia that are being made, ideally, during spring time. Features of the spring season that favor cheesemaking in the country; Facts about goat's milk cheeses; Characterization of fresh cow's milk cheeses.

The article focuses on the use of sustainable organic farming to produce several goat's milk cheese brands at Sutton Grange farm in Victoria such as Holy Goat, Nectar, and La Luna.

The article features Holy Goat, maker of the best cheese in Australia. Carla Meurs and Ann-Marie Monda established an organic farm and cheese dairy at Sutton Grange. The philosophy of the farm revolves around a holistic respect for the welfare of the goats and the milk they produce. The flavours found in all Holy Goat cheeses begin with the use of fresh organic milk. Careful handling is essential to avoid damage to its structure prior to cheese-making and the milking shed is built next door to the dairy to avoid damage caused by pumping.

The article provides information on Sardinian cheeses. Sardinia produces 70 per cent of Italy's ewe's milk cheese. It is known for its hard-cooked pecorino cheeses, but many small farms produce a variety of cheeses for private consumption that are rarely seen on the mainland. Callu de cabreddu is made using goat's milk and the fourth stomach of a freshly slaughtered kid. Casu marzu is made from pure ewe's milk and is ripened with hundreds of maggots, which gradually soften the inside until it becomes a glutinous aromatic paste.

The article presents information on French cheese. France boasts more types, shapes, styles and flavours of cheese than any other country on earth. The Apellation d'Origine Contrôlée (AOC) recognises 44 cheeses and the small emblem on a cheese's label is a guarantee of regional origin. Examples of French cheese are chabichou, livarot and roquefort.

The article offers a selection of goat's milk cheeses in Australia. The organically produced Holy Goat cheese is made by Carla Meurs and Ann-Marie Monda at Sutton Grange in central Victoria. The Capparis cheese is made by cheese-maker Aled Hoggett from a herd of Anglo Nubian goats. Cheese-maker Paula Jenkin began making the Indigo cheese in November 2005 at All Saints Estate in north-east Victoria.

Presents information on goat's cheese. Characteristics of fresh goat's milk; Nutrient content of the cheese; Popularity of goat's cheese in Australia.

Presents information on several types of cheese being produced in Australia. Kangaroo Island Brie and Camembert; Varieties of goat's milk cheeses; Milawa King River Gold.