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Recipe: Chocolate Drunken Fruit Truffles

 

These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion.

We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.

 

 

Prep 20 mins ∙ Standing Time 1 hour ∙ Makes 24 ∙ Difficulty Easy

Ingredients

  • 1 cup dried fruit, chopped
  • 2 tbsp. orange zest, finely grated
  • ¼ cup fortified wine
  • 125g dark chocolate, coarsely chopped
  • 250g (2½ cups) cake crumbs
  • ¼ cup desiccated coconut

Method

  • Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
  • Mix fruit, orange zest and fortified wine of your choice.
  • Melt chocolate pieces using a double boiler or microwave in a glass bowl.
  • Add melted chocolate and cake crumbs to the fruit mixture and mix well.
  • Place coconut into a shallow bowl ready for coating truffles.
  • Roll mixture into small even balls with your hands, then roll each ball in coconut.
  • Keep in fridge or freezer until ready to use.
  • Devour!
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Chocolate and Wine Lovers Unite

Winter Warming Fortifieds and Chocolates

Sweet tooths were satisfied at this special event as part of the Barossa Seasons Winter 2018 events held on July 7th-8th.

Fortified winemaking is considered one of our specialties. Liebich family members have been grape growers and winemakers in the Barossa Valley for almost 100 years. We are extremely proud to be keeping Barossa and family traditions alive.

Over 70 people were served a set of Janet’s homemade chocolate truffles matched with the range of premium aged fortified varieties in four tasting sessions in the cosy barrel shed. Ron welcomed everyone and talked about his passion for fortified wines and about how the different flavour profiles and winemaking characteristics make each grape variety so special.

 

 

 

 

 

 

 

Wine and Chocolate pairings were:

Classic Frontignac – White chocolate spiced fruit and orange

Classic Muscat – Milk chocolate roasted almond, apricot and honey

Classic Semillon – Dark chocolate salted caramel ganache

Grand Tawny – Dark chocolate glazed fig and Rare Tawny

Congratulations to our social media competition winner Louise who won a pair of tickets to the event, and also to Cassie who won the draw for a bottle of Rare Semillon for signing up to our mailing list over the weekend.

Everyone thoroughly enjoyed themselves and we appreciate people getting out on a winter’s afternoon to relax in the Barossa.

See more photos here

 

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Matching Food and Fortified Wine

Fortified Wine and Dessert Pairings
Fortified Wine and Dessert Pairings

 

 

 

 

 

 

 

 

 

 

 

Ideas for serving Liebich fortified wines

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 crème brulee

Grand Tawny – Perfect with traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts

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Recipe: Ice Cream with Raisin Apera Sauce

ice-cream-sundae-fig

This grown-up ice cream sundae combines sweet fortified wine and honey into a delicious syrup that plumps up dried fruit, turning a summery dessert into an extravagance. Use your choice of dried fruit and nuts or whatever you have at hand.

Prep 5 mins ∙ Cook 20 mins ∙ Makes 6 ∙ Difficulty Easy

Ingredients

  • ½ cup Raisin Apera
  • ¼ cup honey
  • ½ cup raisins
  • ¼ cup dried figs, sliced
  • 2 tbsp dried currants
  • ¼ cup toasted pistachios, finely chopped
  • 6 cups vanilla ice cream

Directions

Heat Raisin Apera and honey in a small saucepan over low heat for a few minutes.
Stir in dried fruit, cover, and remove from heat. Allow to stand for 20 minutes. Stir in toasted almonds just prior to serving.
Divide ice cream into serving bowls and pour sauce over the top.

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Adelaide Cellar Door Fest 2016

We are excited to be part of this very popular event where the finest South Australian producers will be on show over a whole weekend in Adelaide.

Meet, taste and discover over 180 wine, beer, cider and food producers from every corner of the state. Loose yourself chatting to producers and tasting wines from over a dozen regions in the cool Adelaide Convention Centre. March is the best time to be in Adelaide with the Fringe Festival in full swing for some evening entertainment.

What we will bring to the Cellar Door Fest…

We will bring something to suit every palate. We are likely to attract sweet tooths for our luscious aged fortifieds made from four grape varieties. People love the 10 year old Semillon which tastes like sticky toffee pudding. Lovers of quality red wines will be in for a treat as we are pouring a special museum 2008 The Darkie Shiraz and 2006 The Lofty Cabernet Sauvignon. Be the first to taste these our newly released fortified wine Raisin Apera.

Why we take part…

Being open 6 days a week doesn’t leave a lot of time to venture off the property to spend time in the city. This event provides an opportunity to meet a wide range of wine lovers all in one convenient location. We’d like to share our passion for food and wine and the amazing lifestyle we are blessed with in South Australia. We have thoroughly enjoyed past events we were involved with.

Tickets on sale now!

www.cellardoorfestival.com

February 26, 27, 28 2016

Adelaide Convention Centre