Nov 10, 2014 | Barossa Food Flavours, Barossa Valley, Cellar Door, Events, News and Views, Wines
We had a ball hosting another?cheese making workshop?in November 2014,?bigger and better than the first.
Our expert in residence was Kate Harbison who helps out in cellar door. Kate brought along her hand-made Camembert cheeses and explained how she had made them. Then we proceeded to make our own Fetta in a really simple process. Some of the Fetta was concentrated on the day and turned into Haloumi which was later fried as part of the lunch menu.
Our delicious lunch spread included spinach and cheese flaky pastry pie, locally smoked salmon from Lyndoch Butcher on Lebanese bread with capers lemon juice and lettuce. ?Of course we left room for dessert – hazelnut meringue with apricot conserve and cream.
Not forgetting the Liebich wines served during the day to complete this unique food and wine experience.
Who would be keen to attend if we held another one next year?
Drop us a line to register your interest on info@www.bizeezcomms.com/liebichwein
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Aug 21, 2014 | Barossa Food Flavours, Barossa Valley, Cellar Door, Events, Fortified Wine, News and Views
Sunday 17th August 2014
We were excited to be hosting this intimate indulgent treat as part of Barossa Gourmet Weekend.?A?sell-out crowd were taken behind the scenes of the world of fortified wine covering the grape varieties, barrel ageing, food matching and most importantly the sensory experience.
Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony.
The Tasting
A series of Grenache-based tawnys of different ages were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines. We tasted Ruby Grenache (1 year old), Classic Old Barossa (10 years), 20th Anniversary Tawny (20 years).
Matching Fortified with Desserts
Briony works as a Sensory Analyst and provided insights into basic taste interactions and why we love sweet flavours. The desserts were prepared by local chef Kate Harbison using as many local ingredients as possible. The desserts inspired by French cuisine as Ron and Janet had the privilege of visiting France this year.
Here are the wines and desserts served as complementary pairings:
Pairing #1
Classic Muscat ?- Apricot Frangipane Tart with Jersey cream
Pairing #2
Classic Frontignac ? Wine-spiced poached pear with cinnamon quince glaze
Pairing #3
Classic Semillon ? Cr?me brulee cheesecake with vanilla-infused orange slice
Pairing #4
Grand Tawny ? Choux puffs and port-soaked prune creme anglaise with dark chocolate sauce
Thanks to everyone who attended and assisted with this true sweet indulgence!
Jul 9, 2014 | Barossa Food Flavours, Cellar Door, Events, Fortified Wine, Personalised Tastings
Join us for a flight of warming fortified wines matched to handmade chocolate truffles. This indulgent, hands-on experience is available for small groups.
Be taken on a journey of flavour through four varieties of premium fortified wines ranging from two to twenty years old. A rare treat!
Truffle pairings:
Apricot & Nutty Milk Chocolate – Muscat
Orange & White Chocolate – Frontignac
Salted Caramel Dark Chocolate – Semillon
Cranberry & Tawny Dark Chocolate – Tawny
When Sunday 27 July?& Sunday 31 August?2014?
Cost?$15 per person (includes discount on bottled wine purchases)
Bookings are essential. Please allow at least 30 minutes to enjoy the experience.
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Jun 18, 2013 | Barossa Food Flavours, Barossa Valley, Cellar Door, Reviews and Awards, Travel
We are always asked to provide tips for tourists and visitors to the Barossa. There is a great list featured in the winter issue of Barossa Living Magazine. It offers more to see and do than just activities for?vinophiles. You can?take friends and family a bit off the main tourist trail and show off areas of natural beauty with amazing lookouts, it also covers foodie and cultural hangouts.?We must thank the crew from Lyndoch Hill for the mention too!
