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April 2016

SYDNEY’S ENTRÉE TOPURE ENJOYMENT

THE BRUNCH LADYPage 6A fresh choice for amazing food hasarrived in Bondi Junction.

AUSTRALIAN PORKPage 4Learn how to cook the perfect roastedpork loin. Get some pork on your fork.

TOM’S TASTING TIPSPage 2 This month Tom delves into what hestates as one of the most underrated wines … moscato


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It’s not what you are... but who you are...It’s a way of life!

Find your perfect drop at www.hippiewines.com.au

Sauvignon Blanc Semillon • Sauvignon Blanc • Chardonnay • Rose • Moscato & Pink Moscato • Cabernet Merlot • Shiraz

Hippie Wines

from Margaret RiverBlackwood Valley / Margaret River

1 5 - 0 1 7 9

TOM’S TASTING TIPS

Brown BrothersMoscato

$15.99

Australia’s bestknown moscato andno wonder why. Thenose is lifted with

aromas of musk,citrus and freshlycrushed grapes.Mouth-llingsherbet andcrunchy tropicalfruits and itsretained carbondioxide gives amild spritz eectresulting in alively and fresh

wine.

Grant BurgeMoscato Frizzante

$15.99

Lifted oral aromasand small beadsof bubbles. Sweetspice and subtleherbaceous tonesare complimentedby hints of boiledsweets andmusk. The palateis light in themouth withoral and slightherbaceoustonescontinuing fromthe nose and is

well balancedwith the naturalsweetness andcrisp acidity.

Jacob’s CreekMoscato

$10.99

Aromas ofmusk, oral

tones andcitrus ll the

nose. Thepalate hastropicalfruit witha hint ofhoneysuckleand lemonsherbet.This delicatefrizzantestyle isbalancedwith livelysoft fruitsweetness.

Orange TreeMoscato

$8.99

Fragrant oralrose petals andwhite peachavours

layered withtropicalfruit ll thenose. Thepalate haslovely fruitsweetnessnishingwith acleanspritzycitrusnish. Aclassic littleSundayarvonumber.

Hippie Moscato

$12.99

Unmistakablymoscato-drivennose lled with

honeysuckleand lemon

sherbetwith hints ofpineapple.The palateis likea liquidsummerpuddinglled withberriesnishingwith a nicesherbetacidity.

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

People don’t believe me when I tell them that oneof my guilty pleasures in life is sitting down on aSunday afternoon with a cheese platter and a glass of

moscato.

Moscato is one of the most underrated and misunderstoodwines. Many consumers believe that moscato is nothingmore than alcoholic lemonade. This could not be furtherfrom the truth. There is a dierence in wine between sugarsweetness and fruit sweetness and great wines strive forfruit sweetness, moscatos are no exception.

This wine is made from muscat blanc or moscatel akamuscat of Alexandria grapes. The Romans are believed tohave given the grape its name as they found its distinctivearoma akin to that of musk, and hence called it moscato –smelling of musk. Viticultural experts have identied at least200 dierent members of the muscat family and several ofthese dierent clones have been cultivated in Australia foras long as grapes have been grown here.

Moscato has a surprising perfume-like fragrance, light-

body, semi-sparkling, spritzy character (frizzante), loweralcohol content (usually less than 10%) and a delightfulfruit-forward palate prole with a welcoming sweetfactor. The wines colour steers towards straw yellow withoccasional tinges of gold to pink moscatos where a splashof red wine has been used.

Moscatos aromatics are simply stunning – orange blossom,honeysuckle, almonds, ginger and ultra-expressive fruitdominated by green grapes, citrus tones and ripe peachnuances. On the palate, you can expect an impressiveline-up of fresh, forward fruit with sugar levels ranging fromsemi-sweet to sweet and a great level of acidity to balancethe palate.

From pear and apple, to orange and lime, with consistentappearances in the ripe, juicy peach and apricot category,moscatos avours are extraordinarily fruit-lled. The

delicate cascade of bubbles, light body and sweet surpriseculminate to woo and win many unsuspecting palates tothe wide world of wine.

This wine is also incredibly food friendly, my rst trueexperience with moscato was at a cheese and wine festivaland just about every cheese was paired with the wonderfulvariety, particularly medium to rm cheeses.

I love moscatos with all Asian cuisine because as thealcohol levels tend to be low and the sweetness tendsto be high it just balances the spicy and aromatic foodsperfectly. From antipasto and charcuterie platters, oystersand seafood through to all types of desserts, you shouldtry soaking strawberries in it. Is there any other wine thisversatile?

It’s little wonder that this variety is the one of the fastest

growing categories in the wine industry. Why don’t you givethis a go this Sunday?


3/8

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Created by Brian McGuigan A Tasting Triumph


4/8



Roasted Pork Loin with CracklingServes: 6-8

Cooking Time: 2 hours

INGREDIENTS

2kg pork loin roast2 tbsp oil1 tbsp sea salt

TO SERVE

1.5kg roasted vegetables (potatoes,pumpkin, carrots and parsnip)

200g baby peas600ml gravy200ml apple sauce

METHOD

1. Pre-heat your oven to 240°c.

2. Remove the pork loin roast from the packaging, taking note of the weight.

3. Using a small sharp knife, score the rind of the roast, making sure not to cut into the meat.

4. Place the roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.

5. Rub the rind well with oil and sea salt massaging well into the scored areas.

6. Place the loin roast on the wire rack into a deep roasting pan and place the leg roast into the pre-heated oven for50 minutes. Do not open oven door during this period.

7. Reduce oven temperature to 180°c for the remaining cooking time, allowing 30-35 minutes per kg. This is also the idealtime to pop in the prepared vegetables for roasting.

8. Once cooked, remove the roast from the oven and allow it to rest in the roasting pan for 15 minutes prior to serving.

9. Slice the pork loin roast & serve with roasted vegetables, freshly cooked peas, gravy & apple sauce.

Note: If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.This process further dries the rind and aids the crackling process.

Make mum’s day

with a deliciouspork roast.

Get some pork on your fork.


5/8



MOTHER’S DAY WITH GAULT&MILLAU

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With May 8th just around the corner, the clock is ticking for you to book the perfect restaurant forMother’s Day! But which venue to choose? Drawing from our 2016 Restaurant Guide, which includes

reviews of more than 600 restaurants across Sydney and Melbourne, we’ve come up with some

Mother’s Day gems that are guaranteed to make Maman smile!

Newcomers Bennelong (New Restaurant of the Year) and Clareville Kiosk showcase stunning food against

retty-as-a-picture backdrops, while both One6Eight and Moon Park offer fiery flavours in urban, intimate

paces. The new vegetarian menu at Yellow is harmony and precision on a plate, while both Regatta and

Quay exemplify the best of waterside decadence. Last but not least, Sydney Chefs of the Year, Daniel Puskas

nd James Parry, present an inspired New Nordic menu in their celebrated Stanmore venue sixpenny .

Bennelong Sydney (New entry)

Clareville Kiosk Clareville Beach (New entry)

One6Eight Balmain (New entry)

Moon Park Redfern

Yellow Potts Point

Regatta Rose Bay

Quay The Rocks

sixpenny Stanmore

or full reviews and more recommendations, grab a copy of the 2016 Gault&Millau Melbourne & Sydney

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Great chefs are born not only out

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Gault&Millau Australia identified some ofhe industry’s most impressive up-and-

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Vue de monde) and Lauren Eldridge

Marque Restaurant) as the 2015 American

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SPECIAL LIQUOR STAX PROMOTION

APRIL 20166 INDULGE

THE BURGER CASE

BY CASEY WHATTON

THE BRUNCH LADY

DAVID JONES FLOWERS

Bondi Junction recently added a fresh choice foramazing food in the form of The Brunch Lady. Storeowner Natasha Pillion describes the new venture as

“a one-stop takeaway shop for health food lovers withoutthe expensive price tag”. Located at 74 Spring St Bondi

Junction, the Brunch Lady’s philosophy is simple, “eat foodas close to its natural state as possible”.

For more information, visit www.thebrunchlady.com.au

W

henever browsing online forwhatever reason that maybe, from clothes to a new

ounge, the item online often doesn’took anything like it does in reality. Thesame can be said for burgers. Seeinga burger on social media pages theyook great and frequently beyondbelief. Though when face-to-face it’squite the anticlimax.

The experience I would suggest wouldbe similar to going on a Tinder datewith what you think is the person ofyour dreams yet in reality they look likea deflated, unpleasant, distant cousinto the one that was online.

On the contrary, the Bella Big Boylooked exactly how it would look ina magazine. A pin-up model of the

burger world, it also had the taste tomatch.

The burger comes with two house-ground patties as standard, which isalways a bonus in my books. Funnilyenough the patties matched the nameof the burger, the big boy had bigpatties. The patties were not only big,they were juicy and tasty. The othercontents on the burger consistedof smoked bacon, triple Americancheese, dill pickles, Spanish onion,tomato, lettuce, special Bella secretsauce, all on a toasted milk bun.

This burger was in no doubt abig boy, it was a picturesquemountain of burger. The milk

buns were great and the Spanishonions were a nice touch thatadded a diverse texture to theburger. The pickles were crunchy,fresh, and top off the burgernicely. The special sauce wasindeed special, adding a creamyand tangy element to the burger.

The Bella Big Boy burger is onethat is simple, yet effective. Theingredients work great togetherto create a well-rounded burgerthat’ll leave you satisfied. I givethe Bella Big Boy 3.5/5 stars.

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APRIL 20168 INDULGE

Take mum on anItalian journey thatwon’t br eak the bank…

Da Luca Italian Prosecco… Bellissimo!

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