Posts Tagged ‘cooking’

Wine and more wine from Clare Valley!

June 11, 2017



Yesterday’s trip was full of wine! And sun, it was a glorious day in Clare Valley, much sunnier and nicer than Adelaide. And with Sea and Vines ongoing in McClaren Vale, it is perfect to visit other regions.

Taylors..oh yes. Long weekend sale, so we arrived early and immdiately laid our hot hands on a box of museum release Jaraman Chardonnay. The find was the Riesling thoughEden Valley grown from 2004 for 75 dollars for six bottles. Smooth, elegant Mosel style, wonderful, no tongue curdling Watervale ‘mild corrosive for cleaning reluctant teeth’. Our friends who asked us to buy Gewurztraminer if they had any on sale will be thrilled! If not, that box is MINE!

Then there were TWP Montepulciano, and a nice Merlot, and then we got three kinds of Cab sav, 2010 Jaraman, 2009 and 2010 Taylor’s own brand Cab sav. The Jaraman is made from Coonawarra grapes, and is absolutely fabulous! Oh and there were quite a few people there ūüėč and no, we did not buy any Shiraz. We did buy a bit for friends and colleagues, I am sure that they will be thrilled too.

After that…phew….we went to Eldredge and sampled their beautiful Malbec and checked in to see how their Blue Chip Shiraz was going. We were joking about the fact that we have their 2015 vintage of Blue Chip at home, the bottles are hoarded, and then we go to their cellar door during the year to sample and find out how the wine develops. We did have a long nice conversation about the next edition of their Gilt Edge Shiraz, one of the best Shirazes out there. A year away, le sigh. We do have some 2007 left.

Then Skillogalee for a late lunch, and wow, they have released a 2015 Gewurztraminer, which achieved a whopping 95 points from James Halliday, and whilst I may not always agree with the rating but this time, this is hands down one of the best and most powerful fragrant aromatic Gewurztraminer here in Oz. Get¬†it¬†before it is too late. Who cares if it is Winter! It took on pasta, anchovies, capers, tomato…..without batting an eyelid ( we had the roasted garlic and anchovy dip with Cabernet soaked toast as a starter, then a wonderful Vitelli tonnato with capers-fried,¬†recipe¬†and then a small pasta dish …..with the Gewurztramner, what else?).

Whilst in Clare, we did what we almost aleays try to do…visit a new winery, so this time we went to Jeanneret. I did a double take because their tasting list was very similar to Eldredge, but ( didn’t sample the Rieslings)…..too much sugar, everywhere. The poor Malbec! The Grenache blend..vojne. But Jeanneret is also the home of the Clare Valley brewing company, ‚ô•ÔłŹ so not all lost.

A long wine inspired day. And smashing food at Skillogalee. It is June so middle of Winter in the Southern Hemisphere, which means it gets dark at six. And it is cold.


Birgitta’s fantastic!

April 20, 2017

Yohoo from overcast and cloudy Adelaide!


Summer is now changing ino Autumn, clouds, rain and more unpredictable weather is now happening, still warm from time to time, a bit muggy, but definitely a different flavour of weather.

So, time for more cooking and flavours. Birgittas English Paleo blog with promo is highly recommended, she regularly shares her wonderful recipes, and Amazon has a nice offer on the Kindle version of her book, another offer can be found here.

Swedish cooking with a soul for discerning taste buds!


We have another long weekend coming up…IF you take Monday off. Four days in a row with Anzac Day on Tuesday. Our first Anzac Day as Aussies!

No other major plans…possibly soapmaking, cooking, and just hang. Crafts have been sorely neglected for too long.

Tonnato tomato..ehhh..what? Tuna fish sauce goodness that goes with everything.

March 26, 2017

This is so much fun, I just had to share.

Being a mostly (on a day to day basis) non-native English speaker nowadays can be fun.

At lunch I frequent a small an interesting crowd, and we frequently talk about food and cooking.

We have been frequenting a local Italian restuarant called¬†Red Ruby Flamingo¬†enjoying their Manzo tonnato. Simple, delicious, fantastic, thinly sliced scotch fillet in a tuna fish sauce. That sauce….oh yum. So I tried to share, tell the dear lunch crowd about my findings, even brought a nice bowl of it to share. Well, turns out that tonnato can be misheard as toMato, and since the sauce itself is greyish, well, it is fun contradictory¬†and gave our lunch crowd a good laugh.

So, recipe..I like it to be tart n lemony, so,

Juice of at least one lemon.

SA capers in salt, try Central Market ( I am in Adelaide, so we go there a lot), one tablespoon(scrape off salt) more if you like.

Anchovies fillets¬†the kind in a small glass jar ( 5, don’t use the sunflower oil). If you use more the sauce will taste of anchovies and be very salty which….under certain¬†circumstances is very good. This jar could be good for three batches.

Mayonnaise, make your own or buy good quality, no soy, corn etc oil.  100 ml or half a cup.

Two small cans of tuna, chunks. 95 grammes in each can.

Virgn olive oil, 50 ml or half a cup.

Mix and blitz.

Add salt if needed, I never needed extra given the salty capers and anchovies.


Eat enjoy, love…as a dip sauce for chips

As a sauce for grilled salmon

With thinly sliced scotch fillet

With chunks of bread because you can

Grilled calamari

Any grilled fish really.

With sufficient lemon juice, keeps at least a week, but it won’t last that long.






Sunday afternoon pesto baked salmon tweaked recipe

March 26, 2017

Hooray for long weekends!

We have now come to Sunday, and F1 in Melbourne, listening with half an ear, getting a bit aggravated with one of the commentators on channel TEN who insists pronouncing Sebastian Vettel’s last name as if he was French. News, he is not…it is pronounced with an ‘f’ and no emphasis on the latter part.

We bought some ‘salmon tail ends’ from Samtass, and decided we would give the following recipe a try¬†Salmon recipe in Swedish¬†with a couple of tweaks, here is the amended recipe:

Four salmon tail ends ( 400 grammes), Praise mayonnaise¬†from Foodland ( with whole egg and olive oil), Woolies shredded mozarella in a bag (because I didn’t have 50 grammes of parmesan at home), Bulla creme fraiche. Original recipe calls for mayo or creme fraiche, we ended up using a little less than two cups in total of 50-50 may and creme fraiche. 2 table spoons of pesto (green). Here I happily used my own.

My pesto recipe;

One bunch of flat leaved parsley, and roughly the same amount Cavolo Nero (Black kale), a handful of assorted nuts (from a. nut mix, mostly walnuts, hazelnuts, almonds and macadamia). One small whole garlic, two heaped table spoons of marinated sun dried tomato strips (easier to mix), extra virgin olive oil (Cornucopia Farming in Barossa ), and the wonderful pink salt fromMurray River salt . Roasted two red capsicums, and added in a container, mixed it to perfection, sterilised two glass jars in the oven, saved the leftovers for the salmon recipe.

I like my pestos to be dry, and then add some olive oil on top to seal, in a cold fridge they can last me a month. Pesto mixed with mashed potatoes is yum too!


Place the salmon tails in a greased oven proof pan, skin down. Salt and pepper to taste. I used some more of that olive oil for greasing btw. Add the mayo-creme fraiche-pesto-mozarella mix on top, and then set the oven for 180-200 degrees, bake/grill until fish is cooked and cheese is browned. Serve with wilted spinach, or steamed broccoli, a fresh green salat.

Next time…our own home cooked chilisaucd instead of pesto. Must be another hit.


Serve with a crisp white wine such as a Savignon blanc. We enjoyed it with some sparkly, Cremant de Bourgogne. The Chardonnay grapes gives just the right combination to offset the cheese and the pesto.

Mad month of March

March 12, 2017



Has been a hasty quick stressful start to the new year, which is why it is mid March on the blog. Some milestones, we are very close to our citizenship ceremony, which is fantastic! I shall see about photos.

On wines and good food, lots and plenty has happened. Went to a nice winery close to Lobethal in the Adelaide Hills by the name of Golding, and came home with their wonderful white wine blend by the name of Mixed Bunch. You know, quintessential white whine golden goodness, perfect allrounder, a good drop that everyone likes. Yup, that was from 2012, and is /was definitely worth it.


Then Chardonnay. I must admit, I have been on a Chardonnay kick lately. And let’s get real here, what is referred to here as the modern version of Chardonnay which is all oak (lets go through a package of tongue¬†spatulas to scrape off the oak), and acid (oak leaves are high in tannins and acids), and thin because oak and acid are bold tastes, isn’t where I am going with this. So, having said all that, let me contradict myself with Bremerton’s Battonage Chardonnay 2014, Rebecca Willson knows what she is doing, oak AND creamy. Wow.

Then Taylor, yep Taylor in Auburn Clare valley. They have something wonderful called Taylor Made 2016 which has oak and sweet tropical¬†fruit and creamy finish, then in their TWP range ( The Winemaker’s Project)another sweeter(think fruit and strawberries) but still creamy full bodied Chardonnay, and finally the flagship¬†St Andrews Chardonnay which is the silky elegant Chardonnay with a sumptious fantastic finsh. 2015.

Pick one? Nope. But let’s leave the oak and the tannins in the bog, it is wonderful in whiskey.

Onto another dear wine variety, and our latest love is Pinot noir from Rileys of Eden valley, 2015. Their 2016 has just been issued, and I think our bottles must be suffering from shock still, it has a bit left to go before coming close to their 2015. But hoping…in the meanwhile, hang onto those 201(!

What else? Um…mostly going with old favourited. Eldredge Blue Chip Shiraz, that wonderful Cabernet Sauvignon from Pikes also in Clare Valley. Been trying to make a dent in some Tscharke as well as there seems to be a lot of them about.


Food; well, have just made the first ever tonnato sauce, and I don’t understand why this wonderful recipe has escaped us all those years.


link recipe


Doubled the lemon juice, and served with lemon basil on the side, heaps of it. Excellent with ovengrilled salmoncovered in chili sauce. Kipfler potatoes, and you are set.

Wonderful on a rainy day in Adelaide.


Food and wine weekend

June 5, 2016

Hello World!


It was a busy weekend. First of all, Dh had a birthday on Saturday, so I decided to make him a cake. I know, I know, quite a few loving wives do that, or they buy ir Dhs something¬†nice. I like to imagine myself to be a discerning foodie with opinions, but…however…yes. I can bake sour dough bread that is good, but cake, cookies and especially for important holidays, ouch!

But this year, I braved my fears and made him¬†Nigella’s Nutella cake. I don’t like Nutella, being a dedicted chocolate fan who hates sickly sweet treats, but this seemed to tick most of my boxes. Of course, it had to be made with Lindt chocolate, and I love my chocolate with rum, so it became a version of the original recipe, and a very nice version too. Discovered that one of the Lindt chocolates that I bought was in fact Intense Mint instead of the 70%, and I just hate the mint so….it all came together ( hate or not) and was..fantastic. Can’t taste the Nutella, it is just wonderful. Used local Jersey Double cream, and there was bliss. I offered to take the leftovers with me to work, and Dh got a very proprietary look in his eyes. Ok, guess not. The Intense Mint was just the ticket with the rum. Oh well. Life usually loves to dish out those is like…express a strong opinon on something and Life will make you change your stance.

No added sugar.


So, we also went away for the weekend, ducked out of the hustle and bustle on Friday, and went to Currency Creek, south of Adelaide, I think of it as being wedged inbetween Langhorne Creek and McLaren Vale. Yes, it is about wine! In reality, Currency Creek is not far from Lake Alexandrina. We stayed at One Paddock it is a winery, and a good getaway spot, and DH wanted to try out his new fab lens and some astrophotography, and I had a hankering for a fibery weekend in peace and quiet.

Well….we ended up eating cake, and visiting two of our fave wineries, Rusticana and Bremerton.

Rusticana….a wonderful winery with the for South Australia unusual grapes Durif and Zinfandel. Dh had sort of hoped to pick up a sparkling Durif on his birthday, but it turns out the vintage was sold out and the new not ready yet. Let’s be honest here, we both aren’t too fond of that speciality you will find in Australia, ie sparkling Shiraz. Often using grapes of lesser quality and heavily flavoured with a fortified wine, a sparkling Shiraz can be a wonderful but deceptive mouthful, with a deadly hangover. And it can make you tipsy….quickly. One wonderful place for sparkling Shiraz that is recommended is Primo Estate in McLaren Vale, but one glass, no more. Now Durif, sparkling, is wonderful for us who stay away from sparkling Shiraz. Yes, even sparklign Shiraz haters can find something to love with the Durif.

All those words, and what we found was a beautiful new vintage of Durif and Zinfandel, 2012, both. Better than our memory of 2010, and so mellow, round and flavourful. Of course,% close to 16.5, it is like no other wine, Grenache may at time be like this….and this is how Rusticana makes their wines. Just wonderful. But no sparkling Durif, yet. To be bottled.

We inquired about the museum wine weekend and were told it may be at the beginning of August this year. Some fond memories of last year, so we will be keeping our eyes peeled! Musem wine tasting at Rusticana is special, and overwhelming, the wines are so good and powerful and in a league of their own.

And yes, beautiful dips and horseradish condiments can be had there as well. Beautiful view and a fab garden. If visting Langhorne Creek, and you had to pick just one winery to visit, this would be the one. Always!

Our trip went on to Bremerton another beautiful winery in Langhorne Creek. Tamblyn is perhaps the one I like the most of their wines, and the Malbec a close second, and alas, some of the Batonnage range was sold out. Had a lovely pizza lunch, and left, feeling very full and happy. Can really recommend Bremerton, their wines and souvenir side is outstanding. And when we went to their wine tasting during the museum weekend, we were so blown away by their older wines.

After those two wineries, it was time to return back to One Paddock in Currency Creek, and to do some wine tasting there as well. We did have Lake Breeze on our wish list but some other time.

Read more about what Tim & Rachel has done to upgrade One Paddock and turn it into a memorable  place to vist, and why you should pay them a visit, the place is truly spectacular, and secluded, whilst close to everything from Victor Harbour to Langhorne creek and McLaren Vale. We ended up doing a tasting, and settled down in front of a friendly fire with a glass each of their Moscato, despite being only about four years old, had a nice aroma reminiscent of roses. It goes truly well with their cheese platter.

Sunday became a rainy misty and cold ( brr) day, so we returned to Adelaide to hunker down.

Cooking Puy/French lentils and finding out ( online) about Canada’s status as one of the world’s largest lentil growers and exporters. Yes, the taste of these lentils beats ¬†anything I have ever had before, and what can I say…there is more to lentils than one would imagine, and this was from our local Foodland, clearly labelled Canada.

Our lunch boxes next week will be about slow cooked beef cheeks, leftovers from Osso bucco, home made stock, and cooked French lentils with Roma tomatoes and corinder leaf.


Next weekend……Sea and vines S C Pannell Day of the Dead End

Hoho, 17 Mai!

May 17, 2016

Hello everyone!

Bit of nostalgia here, itis the 17 th of May and Norway’s National day, celebrating when they became a nation in their own right.

Normally ..back in Sweden a day we would avoid it, because the Norwegians would be boisterous, loud, noisy, drunk and a nuisance. What a contrast to how the Swedish National Day is celebrated.

Now in Australia, and being a migrant, it is all different. Funny how migration and living abroad changes your perception.

So any temperature below +20 C is now cold, and drafts are evil. Moving into Autumn, it is now a time to breathe, relax, stay out in the Sun, fire up the heater, drink warming red wine, and make soups, stews, casseroles, Osso bucco, and put those good chile peppers to a good use. Pickeled Jalapenos, yum. Pesto, yum. Slow grilled whole garlic bulbs, yes, garlic is YUM.

New vintages are released, lovely wines from the local region.


And in celebration of all this, and this is potentially long overdue, I took one of my knitting patterns that I published on my blog more than ten years ago, and once on SIV, translated it into English, and published it on Ravelry. Enjoy!

Top Down Faroese shawl