Alfresco Dining Helped Along by Hardy’s Wines By Margaret Graham

Alfresco dining helped along by Hardy’s wines By Margaret Grahamrosegrapes

Thank heavens Thomas Hardy travelled from Devon to the south of Australia in 1850, because, within a short while, he began to work with John Reynell, South Australia’s first winemaker and learned the skills of winemaking. Soon Thomas had moved on to become his own master, beginning within a long blink of an eye to create wines that ‘would be prized in the markets of the world’.

Alfresco dining helped along by Hardy’s wines By Margaret Graham2

Summer is coming. So, what about a few ideas for recipes and some Hardy wines to go with them.  Try them and see how Thomas’ efforts have borne fruit.

Alfresco entertaining is a quick and easy way to gather groups of friends and family in an informal setting to enjoy the long summer evenings. Whether you’re hosting a Bank Holiday BBQ, heading out for a picnic or enjoying the weather with some outdoor dining, Hardy’s has a summer wine to match any occasion. Here are some tips to help you whip up a fuss free night of entertaining to make the most of the summer months.

For alfresco entertaining in the garden with friends, complement the longer evenings with tea lights in jam jars and add to the atmosphere with your favourite summer soundtrack, but keep it low, or you’ll have the neighbours joining you.

Simple bite size appetisers are a good idea, such as smoked salmon canapés. Serve on blinis with crème fraiche and pair with a delicious glass of Hardys Stamp Sparkling Pinot Chardonnay (Asda, £8,99RRP). This medium-bodied wine delivers fresh lime with hints of nectarine and apricot and a fresh, zingy finish

Freeze summer berries to use in place of ice cubes –  add some frozen berries to your Hardys Sparkling Pinot Chardonnay (Asda, £9.75RRP) for the ultimate summer tipple

Prepare in advance and whip up fruit based dessert the day before.  For the perfect wine pairing, serve with a glass of Hardys Stamp Shiraz Rosé (Tesco, £7.99RRP

This wine… We came, we tried, it conquered. You can see from the photo that we chilled, sipped, and drank..

wine, wine review, shiraz, alcohol

So, the scent: Full of the summer fruits – strawberry, cherry & citrus aromas, with hints of spice.

Palate: the fruit flavours continue, true and rich, smooth and creamy, with soft tannins & excellent fresh acidic finish. Perfect for alfresco dining.

For something a bit special, serve up a classic Antipodean surf and turf dish to really wow your friends. Try Lantana Café’s onglet and mackerel recipe that can be paired with both red and white wine, in a nod to the meat and fish flavours. Match with Eileen Hardy Pinot Noir (www.hardys1853club.com , £34.99) and William Hardy Adelaide Hills Chardonnay (www.hardys1853club.com, £11.99)

 

Onglet with baby gem lettuce, smoked mackerel, popped wild rice and gochujang dipping sauce

Ingredients

6 x trimmed Onglet steaks (approximately 200g each), seasoned well with salt and pepper 200g x boneless smoked mackerel fillets, flaked2-3 baby gem lettuces separated into whole leaves (approximately 4 leaves per person) 30g wild rice. Sunflower oil for popping the rice. Gouchugang dipping sauce (recipe below)

Preparation

1.       To make the popped rice, add enough oil to a heavy bottomed pan to just cover its base and place over a high heat. When the pan is hot, add the wild rice and shake the pan vigorously to coat the grains thoroughly. Cover the pan with a lid, reduce the heat to medium high, and shake the pan until you can hear the rice popping.

 

2.       Reduce the heat to medium low and keep shaking the pan until the popping slows. Note that wild rice will not make as much noise as popcorn does so listen closely. Tip the popped wild rice onto a plate lined with kitchen paper to drain.

 

3.       To cook the steaks, place a fry pan over a medium to high heat and when hot, add a couple of teaspoons of oil. Depending on the size of your fry pan, place 2 or 3 pieces of onglet into the pan (don’t overcrowd the pan) and cook each side for 5 minutes until nicely browned. Repeat until steaks are cooked and then transfer to a plate and allow to rest for 5 minutes.

 

4.       When ready to serve, place the flaked mackerel fillets under a grill for a couple of minutes to warm slightly. Arrange the gem lettuce leaves on a serving platter or board. Slice the onglet on the diagonal into 1cm thick slices and place these over the gem lettuce leaves- a couple of slices per leaf. Scatter the flaked mackerel over the top of the steak and place dollops of the dipping sauce on top. Finally, scatter the popped rice over the platter. The idea is that people help themselves with their hands and create little parcels with the gem leaves.

Gouchugang dipping sauce

This will make more than you need for this dish but it can be stored in an airtight container in the fridge for up to a week and used as a condiment with other meats or noodle dishes.

Ingredients 1/4 cup kochujang (red pepper paste)* 1/3 cup daenjang (soybean paste) or miso paste*5 cloves garlic, minced. 1 green chilli, deseeded and chopped finely. 2 spring onions, finely chopped2 tablespoons rice wine*1 tablespoon honey1 tablespoon sesame oil. Black pepper to taste. Water to thin, if needed  *Available from Asian supermarkets

Preparation: Mix the ingredients well and chill. Depending on the type of kochujang and daenjang you use, your sauce may be too thick. You can thin with water or sesame oil.  Credit – Lantana Café, Shoreditch 

All that’s needed is the sun, and it’s breaking through…

 

 

 

William Hardy Chardonnay 2013 Wine Review

William Hardy Chardonnay 2013 Wine Review, wine, wine review, wine reviews, alcohol Five generations of Hardys have made wine their business, making them one of Australia’s iconic winemaking families. Impressive indeed.

 

Their William Hardy Chardonnay 2013 is an understated medium dry chardonnay. It is a pale straw colour and is restrained. Crisp and refreshing with notes of lemon zest and pear. It is flowery with overtones of vanilla. This Chardonnay is made from Padthaway and Riverland region grapes and is ripe and zesty, with peach and lemon flavours. There is a touch of oak but it is delicate. A very good chardonnay. Recommended.

 

Pair it with fish pie or chicken dishes.

 

This wine can be drunk now but will further improve if carefully stored for up to 1 year

 

Available from tesco.com

 

 

 

Christmas In July, Why Not? Festive Wine Guide

Frost magazine took some time out from summer to celebrate Christmas, okay, to do some wine tasting in a winter wonderland. Accolade wine are revamping their wines, and even bringing out a new low alcohol range. Perfect for light weights like me.

I was privileged to try the new Banrock Light range. The Banrock Station Light Rose is only 5.5 per cent alcohol but tastes just as great. I love Rose and this just tastes good. It is only 60 calories per 125ml, so it helps with a calorie heavy Christmas (or any other time) It is reasonably priced at £5.45. It has a touch of sweetness and hints of red berry, jam, strawberry, raspberry and cherry. Yum.

Other in the Banrock Light range are Banrock Station Light Chardonnay-Sauvignon Blanc (a fresh wine with pear and apricot aromas), Banrock Station Pink Moscato (Melon and floral, very sweet, a great aperitif), Banrock Station Moscato (passion fruit, pineapple and tropical fruit. Good with cheese) All the Banrock Light range are £5.45. A bargain.

Banrock station have donated £2.5 million to 97 environmental projects in 13 countries, and £30k to Natural England to help preserve 2100 acres of British wildflowers, an important habitat for bees and butterflies.

Another favourite of mine is something a bit different: Stone’s Ginger Wine Special Reserve. It is a blend of the finest quality raisins and pure ground ginger, it produces a delicious, mellow warming flavour. It is perfect for Christmas, going well with mince pies and Christmas puddings. I, however, will be drinking it all year round. So yummy.

Hardy’s is the UK’s most popular brand of wine, and sponsor of Come Dine With Me. The Nottage Hill range has new packaging that will hit the shelves from September 2011. I love Hardy’s Crest Chardonnay Pinot Noir. It is a lively berry fruit tones and a crispy tangy finish. It is a very good wine for making bucks fizz.

Frost Wine Reviews: Chardonnay Semillon

Hardys Stamp of Australia Chardonnay Semillon: This is a zesty, citrus, fruity wine with a crisp, dry finish. A delicious Chardonnay with buttery, subtle oaky goodness. Ripe apples and peaches. I can also taste lime.

Food matches: Asian dishes, corn dishes, lobster in butter.

Available from Tesco, Sainsbury, Morrisons Asda RRP £6.79

This wine is ideal for drinking now but can be kept for up to 1 year

Semillon

Semillon has a rich, waxy nearly fat texture but a low acidity, it’s often blended with Sauvignon Blanc. Semillon is a vigorous vine but it is a thin-skinned grape which leaves it susceptible to sunburn. It doesn’t really get diseases, but gets rot, the bad kind (Gray Rot) that destroys the grapes and the good kind (Noble Rot or botrytis) that shrivels the grapes to raisins.