EATS, DRINKS, EXPERIMENTS & UPDATES
We're super pleased to be heading to Perth this January as part of the State of Wine festival for a masterclass and panel discussion on sustainable, biodynamic and organic wine. Details and tickets below. See you there?
Organic and biodynamics are not just buzz words. These practices are fervently on the rise in Australian winemaking, with many producers transitioning to these methods to nurture their vineyards for future generations. But what do these terms actually mean? This STATE OF WINE, join three of Western Australia’s winemaking trailblazers for a dynamic conversation to cut through the jargon, debunk the myths and get to the heart of what this movement is really all about.
Vanya Cullen & Andy Barrett-Lennard, Cullen Wines
Ben Gould, Blind Corner
David Martin, Stormflower
Emma Farrelly, State Buildings
Where: State Buildings in The Mark
When: January 7, 2022
Time: 4pm – 6pm
Price: $95 per person (Includes a selection of tastings and light snacks)
Waste not, want not. And if you can make a thirst-quencher in the process it's even better. Piquette, Lilipet, Baby Petillant. Made from grape skins that would usually have gone straight to waste, and good, clean Quindalup rainwater. With a little bit of bottle fermentation magic and a mother earth label by local artist Jen Thomas we have a low-alcohol, fruity, adult fizzy drink.
Piquette comes in three flavours: Sauvignon Blanc, Pinot Grigio and everyone's new favourite blend, Chenin Blanc & Shiraz. It's very limited quantities and only available in a mixed 6 pack or mixed dozen.
Ingredients: grapes, rainwater, hope
Ben explains more here:
The Blind Corner Ultimate Three-Cheese Toasty for all seasons, and all occasions.
Serves two, or one with lots of thinking to do.
4 thick slices of sourdough
1/2 cup grated gruyere
1/2 cup grated parmesan
1/2 cup grated mozzarella
Turn the toasty machine on.
Spread butter on one side of each slice of bread.
Mix all the cheeses together and heap onto the un-buttered side of two slices of bread.
Pop the leftover bread on top, butter on the outside.
Whack the whole, trembling lot onto the toasty maker and try to wait until everything has melted and oozed together properly.
Cut in half.
If you want to make it super fancy, add thick slices of ham and homemade pickles, or some softened leek.