This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a relish. It’s just as good made with a full bodied red wine or Port style wine.
Prep 10 mins Cook 25 mins
2 tbsp olive oil
500g brown onions, sliced thinly
1 cup fresh figs or 1 cup dried figs
1/4 cup wine (Liebichwein red wine or Tawny Port)
1 cup stock (chicken or vegetable)
1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)
1 tbsp chopped rosemary or thyme (fresh or dried)
Salt & Pepper to taste
Prepare sliced onions and cut figs into quarters if using fresh figs.
Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.
Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.
Add salt and pepper taste.
Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.
Traditional German Streuselkuchen is a family favourite! This cake has a sweet yeast dough base and is topped with fresh or preserved fruit and a crunchy sweet crumble. It brings back so many good memories of Barossa afternoon teas and family gatherings. In summer we use mulberries, plums or apricots while in autumn we use pears, apples or grapes.
Prep 2 hours Bake 20 mins Makes one large cake 45 x 30cm
2 teaspoons yeast
1 teaspoon sugar
1 cup milk warmed
1 teaspoon plain flour
700g (1 lb) plain flour
70g (2 oz) butter
85g (3 oz) sugar
1 egg, slightly beaten
1 cup sultanas or currants
1 teaspoon vanilla essence
Milk for glazing
3 cups of thinly sliced fresh fruit or whole berries (optional)
2 cups plain flour
1 cup sugar
1 cup butter
Sprinkle ground cinnamon
Place yeast in a small bowl, add sugar and warm milk, plain flour, mix cover and stand in a warm place until the mixture turns frothy (takes around 15 minutes).
Start making cake dough by sifting flour into a bowl, add pinch of salt. Rub butter and sugar into flour (flavourings may be added here).
Add beaten egg to yeast mixture. Mix in the flour a cup at a time. Once the dough is too thick to mix, use hands to mix it and knead gently for a minute to a soft dough.
Spread dough approx. 2cm thick onto a large oven tray. Brush cake top with milk to help streusel stick.
Place seasonal sliced fruit or whole berries on top.
To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
Sprinkle streusel over the whole cake. Cover and keep in a warm place. Let the cake rise for an hour or until double in thickness.
Bake at 200C for 15-20 minutes or until edges of cake are golden brown.
Bulk Ruby Grenache?– Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a sweet cocktail, pour over crushed ice and top up with Chocolade (chocolate flavoured soft drink sold at Liebichwein Cellar Door)
Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit, ?50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts
Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits
Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas
Classic?Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as cr?me brulee
Grand Tawny – Perfect with?traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts
Christmas is a wonderful time of year full of events shared with family and friends. A time to sit back and relax in the sunshine with a glass or two of wine and great food.
Liebichwein Cellar Door is sure to have the perfect gift for any wine and food lover. Take the pressure off your gift-giving and have exclusive premium wine delivered to your door or surprise someone special. ? In addition to wine, we have wine merchandise and food products as well as cellar door vouchers for those who can’t decide. How about a personalised label to make a truly memorable gift?
Just call or email us and we?ll organise it all for you including gift wrapping and postage?to your lucky chosen recipient.
Gifts from $5 to $25
Liebich “I Love Wine” Glass $5 ?- standard tasting glass perfect for your favourite Barossa Fortified
Liebich “I Love Wine” Glass $10 – ?elegant large Reidel glass?perfect for your favourite Barossa Shiraz
Liebich Shiraz Grape Sauce $8 – sweet and savoury condiment to meats, pies and pasties (250mL)
Do yourself a favour and plan to visit Barossa on the first weekend of September for Gourmet festivities.
Chief winemaker Ron Liebich?has turned 70 this year. With over 45 Barossa vintages under his belt we decided to share some special wines from his past vintages on Father’s Day.?Don’t miss this chance to taste rare wines from our personal cellar!
Wine tasting flights include?Retrospective Reds (vintage 2000-2004 Darkie Shiraz, Lofty Cab, Potter’s Merlot) and Forgotten Fortifieds?(different grape varieties, some over 20 years old). Wines also?available by the glass and bottle. Wine flights are served with savoury or sweet food prepared by local chef Leon.?All food is inspired from old Barossa cookbooks like Grandma used to make. Tea and coffee supplied by?Hot and Frothy Coffee van.?Families will enjoy vintage games and ?port? for kids. To top it off we?re spinning classic tunes from Ron?s heyday.
We are looking forward to sharing some blasts from the past. A?delightful way to spend a day in the Barossa!
Savoury Food Platter
Pork and Rabbit Brawn,?Lamb kibbi,?Beef Pepper and Port Sausage Roll
Sweet Food Platter
Quark Cheesecake,?Chocolate and muscat Brownie,?Raisin Clafoutis
Please pre-book?tickets for tasting flights and food for catering purposes.
Museum wines available by the glass.
Taste Very Old Rare Tawny.
Kids can enjoy yummy food,?”port for kids” and vintage games.
WHEN:????????????Sunday 4 September 2016?12pm???4pm
TICKETS:? ? ? ?$39.50?includes a wine flight matched with food