Recipes

Berry Hill and a recipe for Strawberries in Rosé Jelly

by Christine Salins on November 25, 2014

www.foodwinetravel.com.au, Food Wine Travel, Christine Salins, Maurie O’Connor, Beerenberg Family Farm, Beerenberg products, where to buy Beerenberg products, Paech family, Adelaide Hills, farm shop, farm shops in the Adelaide Hills, food in the Adelaide Hills, Grape & Jasmine Tea Jelly, Raspberry & Violet Jam, Apricot & Lavender Jam, Rose Petal Jelly, Berry Hill book, Bird in Hand wine,

The evolution of Beerenberg from a small family-owned company into a big family-owned company is recounted in Berry Hill, a cookbook cum memoir published by Wakefield Press.

Beerenberg founder Grant Paech made the first batch of strawberry jam using his mother’s pan and a recipe from the Green and Gold Cookery Book. It just goes to show what enterprise and hard work can bring.

www.foodwinetravel.com.au, Food Wine Travel, Christine Salins, Maurie O’Connor, Beerenberg Family Farm, Beerenberg products, where to buy Beerenberg products, Paech family, Adelaide Hills, farm shop, farm shops in the Adelaide Hills, food in the Adelaide Hills, Grape & Jasmine Tea Jelly, Raspberry & Violet Jam, Apricot & Lavender Jam, Rose Petal Jelly, Berry Hill book, Bird in Hand wine,Today, the company’s chutneys and relishes, dressings and sauces, mustards, honey, jams and relishes can be found in 24 countries. Yet it is still deeply true to its South Australian roots and continues to make quality products at the Beerenberg Family Farm in the Adelaide Hills.

It’s an inspiring tale and we’ve had great fun dipping into the recipes, which include this simple, delicious – or should that be, simply delicious – dessert. Strawberries continue to be Beerenberg’s biggest crop and between November and April, you can pop into the farm to pick your own.

STRAWBERRIES IN ROSÉ JELLY

www.foodwinetravel.com.au, Food Wine Travel, Christine Salins, Maurie O’Connor, Beerenberg Family Farm, Beerenberg products, where to buy Beerenberg products, Paech family, Adelaide Hills, farm shop, farm shops in the Adelaide Hills, food in the Adelaide Hills, Grape & Jasmine Tea Jelly, Raspberry & Violet Jam, Apricot & Lavender Jam, Rose Petal Jelly, Berry Hill book, Bird in Hand wine,Serves 4

300 ml rosé
100 grams caster sugar
5 x 15 gram sheets leaf gelatine
300 grams strawberries (reserve 4 perfect strawberries with stem intact)
4 x 250 ml elegant glasses

Place the sugar and rosé in a saucepan over low heat. Stir to dissolve the sugar. Remove from the heat.
Place the gelatine in a bowl of cold water for 5 minutes to soften. Squeeze dry, add to the rosé and stir to dissolve. Allow to cool.
Prepare the strawberries by cutting in half and arranging into selected glasses, reserving a strawberry for the top of each glass.
Gently pour the rosé into the glasses and refrigerate for at least 4 hours to set.

Recipe from Berry Hill, published by Wakefield Press.

Related Posts: Picking Strawberries at Beerenberg Farm; Beerenberg Botanical range.

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Cocktail recipes

by Christine Salins on August 6, 2014

www.foodwinetravel.com.au, cocktails, cocktail recipes, Carpenè Malvolti Prosecco, Rosso Antico, Wow! FoodWineTravel readers clearly love their cocktails.

There were lots of fabulous entries in our Italian bubbles competition, and we’re really impressed by the ingenuity of some of them, so much so that I’d like to share some of them with you.

*Add a kick to your champers or Prosecco by adding 15ml pear juice, 15ml of your favourite whiskey) and a spiral/twist of lemon.

*Use frozen berries in blender-type cocktails – they taste great and you don’t have to add ice. And in a similar vein: use frozen fruit such as grapes or lychees instead of ice cubes, so you don’t end up with watery cocktails.

*Get creative! Try classic cocktails, but put your own unique spin on it, like adding a little passionfruit to your next Strawberry Daiquiri.

*Don’t stay up drinking far too many cocktails, especially when you have to get up at 6am for a long haul flight. Yes, speaking from experience…

*Make sure you shake your booty as much as the cocktail shaker. This makes for better cocktails and a more fun time.

Make the presentation spectacular

*Not only does the liquid of a cocktail need to taste great, but the presentation should be spectacular.

*1) Keep hubby away from the ingredients!
2) The less ingredients the better!
3) Go fresh, fun and bright with added fruits!
4) Keep hubby away from ingredients!! :)

*For a variation on Italian Spritz, use Rosso Antico instead of Aperol or Campari and a blood orange slice instead of regular orange. As with all cocktails, the real tip is who you share it with. Enjoy this one on a beach holiday with friends.

*Vodka (with a packet of redskins mixed in) and soda water. (Who would have thought?!)

*Chill your glasses – simple but important.

*Savour the taste, every last drop. Whatever concoction is created, always serve it with a smile.

Sadly, there can be only one winner and it is …. drum roll … Alex Pritchard. Alex made herself a Basil Gin & Tonic by sous-viding (is that a word?) basil leaf and gin and, when ready to serve, snipping the bag open and pouring the tonic in. She suggests drinking it from the bag – with a straw, of course! Alex’s prize of a gift box of Carpenè Malvolti Prosecco and Rosso Antico is on its way to her.

You might also enjoy: Celebrating with Prosecco in a Strawberry Basil Cocktail.

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Win some Italian bubbles!

by Christine Salins on July 16, 2014

THIS COMPETITION HAS CLOSED.

Congratulations to our winner: Alex Prichard.

Add some sparkle to your cocktails! Here at Food Wine Travel we love a celebration and this week we’re celebrating all sorts of good things by giving away a lovely gift box of Italian wine. The box contains a bottle of Carpenè Malvolti Prosecco, worth $23, and a bottle of Rosso Antico, worth $22. If you’ve read my blog post, you’ll already have some great ideas for using them in cocktails.

To enter, email your best cocktail tip to christine [at] foodwinetravel [dot] com [dot] au – it doesn’t have to be long and fancy, just a few words will do. Put “cocktail” in the subject line and include your address in case you win (apologies to our overseas readers but the competition is open to Australian readers only).

Hop on over to the box in the top right corner to subscribe if you haven’t already. The competition closes next Friday, July 25, and the prize will be mailed to the winner.

Related post: Celebrating with Prosecco in a Strawberry Basil Cocktail.

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