Taltarni Wine Dinner | Courgette Canberra | March 9th 2016

TryBooking_Event_Pic

You’re invited to a five-course degustation wine dinner at the gorgeous one-hat Courgette in Canberra. Hosted by Taltarni Brand Ambassador Paul Hanratty, you’ll enjoy five delicious courses, each one perfectly paired with one of Taltarni’s award-winning wines.

The Best of Taltarni
Wine Dinner at Courgette
~ The Menu ~

Clover Hill Vintage Brut  2011

First course
Seared scallops, smoked cauliflower purée, fennel crunch, fermented black garlic
Taltarni Fumé Blanc 2015

Second course
Prawn cannelloni, sweet bell pepper, baby cos, smoked paprika, radish, tarragon oil
Taltarni Chardonnay 2015

Third course
Rare roasted Mandagery creek venison, truffled mash, bush pepper, carrots, saba fig, sour cherries
Taltarni Shiraz Viognier 2013

Fourth course
Sous vide Angus beef tenderloin, baby spinach, red cabbage gel, parsnip purée, globe artichoke
Taltarni Old Block Estate Cabernet 2012

Fifth course
Seasonal berries, shortbread, toasted Italian meringue, mango sorbet, coconut curd, slivered pistachio nuts
Taltarni Cordon Cut Pinot Gris 2013

$150 per person

Where:  Courgette Restaurant - 54 Marcus Clarke Street Canberra City
When:   Wednesday, March 9th, 2016
Time:     7.00 pm

Please click here to book your event ticket/s via TryBooking

 

Ben Milbourne’s Jerk Fish With Fennel Radish & Taltarni Chardonnay

JerkFish_Chardonnay

This recipe was designed by celebrity foodie Ben Milbourne to perfectly complement Taltarni Chardonnay.

“Serve the fish and salad with a glass of Taltarni Chardonnay. It’s a well rounded wine, with a great balance between acidity and sweetness that goes so well with salmon and spice.” – Ben Milbourne

Jerk Mix
1 teaspoon allspice
1 teaspoon of ground coriander
1 teaspoon dried thyme
1 teaspoon salt flakes
1 teaspoon cracked black pepper
15 g palm sugar
3 cloves garlic, diced
¼ white onion, diced
3 spring onions, chopped
1 tablespoon of Taltarni Chardonnay
1 red chilli, diced
15 g palm sugar
¼ cup olive oil

1 bottle of Taltarni Chardonnay

4 x 180 g fillets Atlantic salmon (skin on)
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper, to taste
oil, for frying
¼ cup wild rice
2 baby fennel, shaved on a mandolin
½ cup thinly sliced red radish

To make the jerk mix, combine all the ingredients in a bowl. Add the fish and coat well. Allow the fish to marinate for 30 minutes.

Make the salad dressing by combining the tablespoon of olive oil, lemon juice, salt and pepper. Set aside.

Heat the oil in a small saucepan or deep-fryer to 180°C. Drop the wild rice in the oil (it should puff up within 10 seconds; if it does not the oil is not hot enough). Strain the puffed rice and place it on an absorbent paper.

Toss the fennel and radish through the dressing.

Heat some olive oil in a large pan over medium heat. Wipe the jerk mix off the salmon and add the fish, skin side down, and cook for 5 minutes. While the fish is cooking, keep brushing the flesh with the jerk mix. At the end of 5 minutes, turn the fish and cook for 30 seconds on the flesh side. Place on a warm plate and allow to rest for a minute.

Click here to Save 25% on a sixpack of Taltarni’s cool-climate chardonnay ($108; shipping is free!)

The Best of Taltarni Wine Dinner at Courgette | March 9th, 2016

TryBooking_Event_Pic

You’re invited to a five-course degustation wine dinner at one-hat Courgette in Canberra. Hosted by Taltarni Brand Ambassador Paul Hanratty, you’ll enjoy five delicious courses, each one perfectly paired with one of Taltarni’s award-winning wines.

The Best of Taltarni
Wine Dinner at Courgette
~ The Menu ~

Clover Hill Vintage Brut  2011

First Course
Seared scallops, smoked cauliflower purée, fennel crunch, fermented black garlic
Taltarni Fumé Blanc 2015

Second Course
Prawn cannelloni, sweet bell pepper, baby cos, smoked paprika, radish, tarragon oil
Taltarni Chardonnay 2015

Third Course
Rare roasted Mandagery creek venison, truffled mash, bush pepper, carrots, saba fig, sour cherries
Taltarni Shiraz Viognier 2013

Fifth Course
Sous vide Angus beef tenderloin, baby spinach, red cabbage gel, parsnip purée, globe artichoke
Taltarni Old Block Estate Cabernet 2012

Fifth Course
Seasonal berries, shortbread, toasted Italian meringue, mango sorbet, coconut curd, silvered pistachio nuts
Taltarni Cordon Cut Pinot Gris 2013

$150 per person

Where:  Courgette Restaurant – 54 Marcus Clarke Street, Canberra City
When:   Wednesday, March 9th, 2016
Time:     7.00 pm

Please click here to book your event ticket/s via TryBooking

 

The Best of Taltarni Wine Dinner at Ocha | March 23rd, 2016

TryBooking_Event_Pic

You’re invited to an eight-course degustation wine dinner at one-hat Ocha in Melbourne. Hosted by Taltarni Brand Ambassador Paul Hanratty, you’ll enjoy eight delicious courses, each one perfectly paired with one of Taltarni’s award-winning wines.

The Best of Taltarni
Wine Dinner at Ocha
~ The Menu ~

Canapés
Clover Hill Vintage Brut  2011

A selection of the day’s freshest fish and a duo of Ocha’s Avocado sushi roll and spicy tuna sushi
Taltarni Fumé Blanc 2015

Kaniten
Fresh crabmeat, wrapped in shiso and cooked in a light tempura batter
Taltarni Blanc De Pyrenees 2015

Tsutsumi-Age
Ocean trout rolled in a thin pastry, deep fried and served with a “silky” sauce
Taltarni Chardonnay 2015

Dengaku
Grilled eggplant with a chicken and miso topping
Taltarni Mourvèdre 2014

Mirin
Mirin marinated chicken fillets served with salad
Taltarni Shiraz Viognier 2013

Teriyaki Duck
Roasted duck breasts served pink with bok choi
Taltarni Cabernet Merlot Petit Verdot 2013

Wagyu Beef Eye fillet
Served with vegetables and dipping sauces
Taltarni Old Block Estate Cabernet Sauvignon 2012

Vanilla Bean or Ocha Green Tea Ice Cream
Cordon Cut Sauvignon Blanc 2013

Tea or Coffee

$125.00 per person

Where:  Ocha – 3 Church Street Hawthorn
When:   Wednesday March 23rd, 2016
Time:     8.15 pm

Please click here to book your event ticket/s via TryBooking for Wednesday, March 23rd

Ben Milbourne’s Roast Pork Belly with Parsnip Puree and Waldorf Salad

Roast Pork Belly with Parsnip Puree and Waldorf Salad
with Clover Hill Vintage Brut

Serves 4

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2 cups rock salt
1 kg pork belly, scored

Parsnip Puree
1 large parsnip, peeled and diced
1 cup light cream
2 cloves garlic
1 teaspoon salt flakes

Waldorf Salad
1 apple
2 tablespoons olive oil
2 cups rocket
¼ cup toasted walnuts
¼ cup Persian feta
juice of 1 lemon
salt and pepper, to taste

Pour the salt into a shallow dish wide enough that it will fit the pork belly. Place the pork, skin side down, on the salt and leave in the fridge for 12 hours. This will firm up the skin and draw any excess moisture out.

Preheat the oven to 230°C.

After 12 hours or so, take the pork out of the fridge and wipe off any excess salt. Place the pork on a roasting rack or wire rack and place in the oven. Cook for 20 to 30 minutes or until the skin crackles (you could also pop it under the grill) then turn down to 140°C for the next 2 hours. Take out of the oven and rest for 10mins

Place the parsnip, cream, garlic and salt in a saucepan and bring to a gentle simmer. Cook until the parsnip is soft. Pour the parsnip mix into a hand blender and blitz until smooth.

Cut the apple into 8 wedges and toss in 1 tablespoon olive oil. Roast in the oven on a small tray at 140°C with the pork for for 15 minutes then allow to cool. Just before serving, toss the rocket, apples, walnuts, Persian feta, olive oil and lemon juice

Smear some of the parsnip puree on a plate the place a piece of cut pork belly on top and serve with the salad on the side.

Ben Milbourne’s Raspberry Shortbreads

Raspberry Shortbreads
With Taltarni Taché

Santa_Shortbread_250

250 g mascarpone
250 ml thickened cream
2 teaspoons vanilla paste
1 cup icing sugar
2 cups plain flour
250 g cold butter, diced
1 punnet fresh raspberries
Gently combine the mascarpone, cream, vanilla and ½ cup icing sugar until it is smooth. Be careful not to over work it. Spoon the mixture into a piping bag and place in the fridge until ready to use.

Put the flour and rest of the icing sugar in a food processor. Gradually add the diced butter while pulsing to resemble fine breadcrumbs. Once all the butter has been added allow the processor to run until the mixture comes together.

Roll the biscuit dough into a log, approximately 3 cm in diameter, and wrap in cling film. Place in the fridge.

Preheat the oven to 170°C. Line a baking tray.

Once the dough is firm (about an hour) unwrap it and cut into 8 mm disks. Place on the baking tray and bake for 16 minutes or until lightly golden.

Allow the biscuits to cool, then pipe on the mascarpone mixture and top with a raspberry.

 

Ben Milbourrne’s Nan’s Chocolate Cake with Cream and Raspberries

My Nan’s Chocolate Cake with Cream and Raspberries
With Taltarni Sparkling Shiraz

Chocolate_Cake_250 

150 g butter
1½ cups sugar
1 cup water
¼ cup cocoa
1 teaspoon bicarbonate of soda
1½ cups self-raising flour
2 eggs  

Filling
600 ml cream
1 teaspoon vanilla paste
½ cup icing sugar plus extra for dusting
1 punnet fresh raspberries (if you can’t get fresh, quality frozen will do)
250 g choc-coated raspberries from Christmas Hills
¼ cup fresh picked mint leaves

Preheat the oven to 180°C. Grease and line a medium cake tin.

In a medium-sized saucepan, bring the butter, sugar, water, cocoa and bicarbonate of soda to the boil over a medium heat then set aside and allow to cool.

Once the cocoa mixture has cooled, whisk in the flour and eggs then pour into the lined cake tin.  

Bake in the oven for 35 minutes or until a skewer comes out clean when inserted into the centre of the cake. Leave to cool.

Whisk the cream, vanilla and icing sugar till it forms soft peaks and set aside in the fridge.

Evenly spoon the cream on the top of the cake and spread it out and cover with raspberries.

Note: for a more decadent topping add some Christmas Hills dark choc-coated raspberries to form a mound on top of the cake then dust with icing sugar and mint and serve.

 

 

 

 

 

 

 

 

 

 

 

A Taltarni Christmas with Ben Milbourne

Merry Christmas Everyone. I hope your holidays are filled with Family, Friends, Food and Fun. How quickly this time of the year seems to come around, and what a year it has been. Enjoy your Christmas Day and remember to treasure every moment you have with the ones you love.
- Ben Milbourne

Cold Smoked Salmon Tartare
with Taltarni Blanc de Bancs

Salmon is one on those “go to” Aussie Christmas ingredients, but this is something a little different when it comes to serving it. And all you have to do is mix everything together . . . so perfect for a busy Christmas.

Ancient Grain Salad with Slow Roasted Lamb Shoulder
with Taltarni Sangiovese

This dish is really about the ancient grain salad, which has all the colours of Christmas.

Roast Pork Belly with Parsnip Puree and Waldorf Salad
with Clover Hill Vintage Brut 

You can’t have Christmas and not have pork crackling, and this dish gives the best pork crackling.

Bread & Butter Pudding with Vanilla Mascarpone
with Taltarni Cordon Cut Pinot Gris

A classic alternative to the humble plum pudding, you have add lots of allspice, fruit and brandy to give it that Christmas feel!

Raspberry Shortbreads
with Taltarni Tache

Raspberry harvest always coincides with Christmas and theses little shortbreads just look like Santa!

Chocolate Cake with Raspberries & Mint
with Taltarni Sparkling Shiraz

Chocolate, raspberries, cream and mint . . . all the colours and flavours of Christmas, and my Nan’s recipe, so it’s a great way to keep her memory close during Christmas.

Taltarni Red Wine & Chicken

EstateShiraz_Recipe_250

To celebrate our Estate Shiraz 2013 winning Best Shiraz of Show at the National Wine Show of Australia (and the fact that it’s a quadruple gold wine), Ben Milbourne has created a customised recipes to perfectly complement it.

We hope you enjoy key moments with friends and family while preparing and sharing this delicious meal. We know Ben did while creating it!

Taltarni Red Wine & Chicken

Prep time – 20 minutes
Cooking time – 30 minutes
Serves 4

Ingredients
2 chicken thighs
2 chicken drumsticks
½ cup plain flour
2 sticks of celery diced
1 rasher of bacon diced
1 knob of butter
5 button mushrooms whole
5 shallots whole
1 tsp cinnamon
1 tsp thyme
1 tsp allspice
1 tsp oregano
1 tbsp tomato paste
1 garlic clove finely chopped
½ bottle Taltarni Estate Shiraz
50g dark chocolate

Method
Step 1 Place the chicken into a baking dish and dust with flour.

Step 2  Start your chicken in a cold pan, with a drizzle of oil, and bring it up to heat. Brown the    chicken and remove it from the pan and set aside.

Step 3  Add the celery, bacon, butter, mushrooms, and shallots into the pan, and allow these to colour until golden and the shallots are translucent.

Step 4  Add the spices, tomato paste, bay leaves, garlic and half the red wine.
Cook for approximately 5 minutes, return the chicken to the pan, and then simmer for approximately 1 hour.

Step 5 Add the chocolate and serve with a garnish of fresh chopped parsley.

About Ben Milbourne

Since being a contestant on MasterChef 2012, Ben Milbourne has put his chemistry-teaching career on hold to release two cookbooks, travel the world filming food exploits with MasterChef mate Andy Allen, host his own TV show, ‘Ben’s Menu’, and conduct ‘One Degree’ tours of Tasmania’s north-west coast, removing the degrees of separation between people, produce and producer.

Ben Milbourne has now added Brand Ambassador for Taltarni Vineyards to his impressive credentials.

 

 

Taltarni Taché 2011 Awarded Australia’s Best Sparkling Rosé

Tache_AustraliaBESTSparklingRose

Taltarni Taché, Australia’s most popular sparkling rosé (Nielsen), is now also its best.

Taltarni Taché was awarded Australia’s Best Sparkling Rosé at The Champagne & Sparkling Wine World Championships 2015. Competition founder Tom Stevenson and fellow judge Essi Avellan MW announced the award on September 2nd, 2015, at Vintners’ Hall in London, in front of over 100 international winemakers, producers and journalists.

Taltarni CEO Adam Torpy was extremely excited to receive news of the award back in Australia. “This is a fantastic result for the entire Taltarni team,” says Torpy, “It is our goal to craft some of the country’s finest sparkling wines, and this accolade is an acknowledgement that we’re definitely on the right track.”

Established in 1969, Taltarni Vineyards is one of the founding wineries of Australia’s Pyrenees wine region in Victoria. An Australian premier sparkling wine producer, Taltarni specialises in cool-climate, méthode-traditionnelle sparklings.

Taché is the French word for ‘stained’. At disgorging, Taltarni Taché is stained with a dosage liqueur of aged pinot noir, which imparts the unique taste and elegant salmon colour. Taltarni’s highly coveted Taché is a blend of the three classic champagne varieties: chardonnay, pinot noir and pinot meunier.

The 2011 vintage was one of the best growing seasons for sparkling fruit Taltarni has experienced in its illustrious history. According to Chief Winemaker Robert Heywood, “We had an extended cool summer, with high rainfall, but little disease, which allowed the fruit to ripen slowly on the vine, creating complex and distinct varietal characters along with succulent natural acidity. The conditions were idyllic.”

Australia’s Best Sparkling Rosé is readily available via Dan Murphy’s or Taltarni’s website while stocks last – https://www.taltarni.com.au/buy/wine-online/sparkling-wines/sparkling-rose/taltarni-essence-tache-2011

For more information, samples and/or images please contact: Rosemary Shisler | Marketing Director | Taltarni Vineyards rshisler@goeletwineestates.com | + 61 437 396 637