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Barossa Gourmet Weekend 2014: Just Desserts & Fortified

Aug 21, 2014

Sunday 17th August 2014

We were excited to be hosting this intimate indulgent treat as part of Barossa Gourmet Weekend.?A?sell-out crowd were taken behind the scenes of the world of fortified wine covering the grape varieties, barrel ageing, food matching and most importantly the sensory experience.

Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony.

The Tasting

A series of Grenache-based tawnys of different ages were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines. We tasted Ruby Grenache (1 year old), Classic Old Barossa (10 years), 20th Anniversary Tawny (20 years).

Matching Fortified with Desserts

Briony works as a Sensory Analyst and provided insights into basic taste interactions and why we love sweet flavours. The desserts were prepared by local chef Kate Harbison using as many local ingredients as possible. The desserts inspired by French cuisine as Ron and Janet had the privilege of visiting France this year.

Here are the wines and desserts served as complementary pairings:

Pairing #1

Classic Muscat ?- Apricot Frangipane Tart with Jersey cream

Pairing #2

Classic Frontignac ? Wine-spiced poached pear with cinnamon quince glaze

Pairing #3

Classic Semillon ? Cr?me brulee cheesecake with vanilla-infused orange slice

Pairing #4

Grand Tawny ? Choux puffs and port-soaked prune creme anglaise with dark chocolate sauce

Thanks to everyone who attended and assisted with this true sweet indulgence!

Recipe: Baked Pears in Spiced Wine

Mar 27, 2014

A quick an easy dessert to?showcase any seasonal fruit such as pears, apple or figs. Roasting the fruit in a sweet spiced syrup makes it melt in the mouth.

Degree of difficulty: easy

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

4-6 pears depending on size

2/3 cup?Barossa red wine

2/3 cup Ruby Grenache or Tawny Port

3 tablespoons castor sugar

1 pinch cinnamon

? lemon or lime

? orange

? vanilla bean or ? teaspoon essence

Method:

Step 1

Place fruit in a shallow baking dish. Add red wine and port then sprinkle over sugar and spice.

Step 2

Cut citrus fruit into quarters, slit open vanilla pod and scrape out the seeds. Place citrus and vanilla?seeds around the pears.

Step 3

Bake in the oven for 30 minutes at 200?C.

Step 4

Serve the pears with some of the syrup and a creamy topping (yoghurt or mascarpone)….and an extra?glass of Tawny.