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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

 

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

Pork Belly_250

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.

 

It’s Coming Up Rosés For The Independents

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Taltarni, one of the country’s premier sparkling wine producers, has crafted a méthode-traditionnelle sparkling rosé exclusively for the independent off-premise and on-premise trade. Taltarni Cuvée Rosé 2011 will launch in September, at the start of the festive period. 

“We’re providing these critically important channels with one of our very best sparkling rosés at a price point that isn’t going to be compromised,” explains Adam Torpy, Taltarni’s CEO. “We’ve pulled out all the stops with this wine, from the quality of the wine in bottle to its packaging, which is smart, sophisticated and contemporary, while remaining true to Taltarni’s trademark branding.” 

Chief winemaker Robert Heywood reiterates that the wine quality is exceptional. “It’s a traditional rosé,” says Heywood, “with time on skins producing the colour, as well as the addition of a Tasmanian pinot noir dosage. It has extended time on lees, at least three years, to add complexity. It’s a lighter rosé style, showing greater autolytic and yeast complexities. Our winemaking team is extremely proud of this wine.”

Taltarni’s cool-climate sparklings continue to go from strength to strength, collecting innumerable accolades from national and international shows and reviewers. This addition to Taltarni’s sparkling stable will no doubt reinforce Taltarni’s position as one of the country’s leading sparkling wine producers.

It’s definitely coming up roses this festive season for trade and consumers alike who should, as the Taltarni Cuvée Rosé tagline suggests: celebrate with sparkling rosé!

Taltarni Cuvée Rose 2011 (RRP $24) is distributed by Oatley Fine Wine Merchants on the mainland (02 9433 3255) or available via Taltarni’s website – http://www.taltarni.com.au/buy/wine-online/sparkling-wines/sparkling-rose/Taltarni-Cuvee_Rose_2011 .

For more information, please contact:

Rosemary Shisler | Marketing Director | Taltarni Vineyards
rshisler@goeletwineestates.com  | +61 437 394 637

Seduction By Tastebuds at Taltarni

Seduction by Tastebuds 2013

Taltarni Pyrenees Estate Shiraz 2009

Taltarni Pyrenees Estate Shiraz 2009

 93+ Points!

“Easy to forget that Taltarni have some length of history having been established in 1969. I do anyway. Likewise, this shiraz has been produced since 1977, in various guises and styles I imagine. Still has a cork in it too. Historical, in some respects also.

“Mmm, spicy. Pure and lifted fruit expression in the bouquet, much more floral and fruity and fresh than expected with a liberal dusting of sweet cinnamon sugar spice. Super form in the palate – a bolting, slender, luscious slit of red and dark fruits given a dose of pepper with silky but enlivening acidity and ripe, supple tannins. Great shape, in your face, for immediately appreciated drinking, even with the fortitude of pencil-shavings-oak-with-nougat-sweetness. Finishes again with pencil shaving kind of smoky savouriness and a touch of eucalyptus. Stood out in a long bracket. Personality.”

Rated : 93+ Points
Tasted : AUG12  Alcohol : 14%  Price : $40  Closure : Cork  Drink : 2012 – 2032

- Mike Bennie, The Wine Front
http://www.winefront.com.au/taltarni-pyrenees-shiraz-2009/

Click here to purchase Taltarni Pyrenees Estate Shiraz 2009

Taltarni Pyrenees Estate Shiraz 2009

 

Taltarni’s New Taché Ambassador Amber Wyatt

– Press Release (24/05/2012) –

Amber Wyatt | Taltarni’s New Taché Ambassador

Gold Coast personality Amber Wyatt is the new brand ambassador for Taché, Taltarni’s flagship sparkling rosé.

Ms Wyatt will be hosting a series of Taché events nationwide. At her recent debut event, “Make a Splash” at Shuck Restaurant and Bar on the Gold Coast, guests who donned a “splash of pink” were rewarded with a complimentary glass of Taché upon arrival.

According to Taltarni’s Marketing Manager, Rosemary Shisler, “Amber is the epitome of a ‘Taché Girl’: intelligent, glamorous and charismatic. She’s the perfect representative for the brand.”

As part of her brand ambassadorial role, Ms Wyatt will be promoting Taltarni’s ever-expanding Cellar Key and Dusty Bottle wine clubs (www.taltarni.com.au/wine-club).

Dubbed the “next Leila McKinnon”, when Amber’s not out and about enjoying a glass of Taché, she is busy as a freelance journalist, often seen on Nine Win Gold Coast News and heard on SeaFM.

To join Amber Wyatt at her next Taché event, keep an eye on Taltarni’s Facebook page for details (www.facebook.com/TaltarniVineyard).

Taltarni Tache Brand Ambassador Amber Wyatt

Taltarni Tache Brand Ambassador Amber Wyatt

For more information, please contact:

Rosemary Shisler | Marketing Manager Australia/Asia | Goelet Wine Estates
rshisler@goeletwineestates.com | 0437 394 637

Taltarni Taché, The Pink Diamond of Sparkling Rosés

Press Release (16/05/2012):

Taltarni’s fully integrated trade- and social media-driven “Your Moment to Sparkle” competition for Taché, Australia’s number one selling sparkling rosé within its category*, came to a climactic close on Tuesday, May 1st.

Competition entrants were required to describe a sparkling moment in their life, in 20 words or less, to win a Holloway Diamonds pink diamond pendant valued at over AU$8,500.

There were three pink diamond pendants to be won in one of three ways:

1. The “People’s Choice”, as voted by fellow Facebookers

2. “Taltarni’s Choice”, as voted by Taltarni Vineyards

3. Random Selection, as chosen by a random generator

The competition response, both in size and calibre, exceeded expectations. With just under 4,000 “sparkling moments” submitted, the entries ranged from personal, intimate moments to proud moments of achievement to celebratory moments with loved ones.

The winner of the “People’s Choice”, an award designed to bolster the competition’s virality, generated 2,189 Facebook “shares” (recommends and sends) and 404 unique comments. The monthly minor prize draws, each involving 100 entrants being selected at random to receive a Taché Sparkling Moments Gift Box, also created surges in competition interest and excitement throughout the campaign. The winning entries can be viewed at http://www.taltarni.com.au/sparklingmoments/winners .

The competition homepage was “liked” by 6,055 Facebook users, while the competition entries as a collective generated a phenomenal 15,000 Facebook “shares” and 8,000 Facebook comments. The total brand reach of these figures equates to approximately 4.5 million targeted Facebook eyeballs.

It was a nationwide competition, with promotional stock available in all Dan Murphy stores as well as other fine wine retailers. Each bottle of Taché “wore” a pink diamond neck pendant, advertising and promoting the competition via QR code at an in-store level. The competition was also supported by online advertising, window displays and in-store POS. It ran from February 1st, 2012 to April 30th, 2012, covering Valentine’s Day, Easter and “diamond month” in April.

Both Taltarni and Holloway Diamonds are aspirational, lifestyle brands that produce some of the finest pink sparkling products within their respective field. Taché is the French word for “stained”, which refers to the fact that the wine is “stained” with red wine. A sparkling pink diamond pendant promotion helped to reinforce that Taché is, in actuality, a pink sparkling within the minds of consumers.

To view Ann Smedley, the “Taltarni’s Choice Award” winner, receive her prize diamond pendant, please visit: http://www.youtube.com/watchv=wGkCFRl_vfc

To view the competition, please visit: http://www.taltarni.com.au/sparklingmoments/

Taltarni Tache and Holloway pink diamond pendant

Taltarni Tache & Holloway Diamonds - Both For Life's Sparkling Moments

* AC Nielson; sparkling rosé $20 – $30 price category.

For more information, please contact: Rosemary Shisler
Marketing Manager Australia/Asia | Goelet Wine Estates rshisler@goeletwineestates.com | 0437 394 637

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