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Hands-on Cheese Making & Winery Lunch

Learn how to make fresh and white mould cheese styles including Haloumi, Feta and Camembert with our expert in residence?Kate Harbison, a local chef?who helps out in cellar door.

Enjoy cheese making demonstrations, wine & lunch in the Barrel Shed. All participants get to take home freshly made cheese.

 

Sunday 14th June 2015

 

11.30 am ? 2.30pm

 

$75 per person

 

Bookings essential

 

(08) 85244543?? ??? info@liebichwein.com.au

 

Read about our previous event

 

Cheese make 12 SCheese ws 6 S

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Recipe: Muscat-soaked Raisin Semifreddo

A perfect, refreshing dessert with a light creaminess and the characteristic flavours of Muscat grapes. A softer, creamier version of ice cream.image

 

Degree of Difficulty: Easy

Preparation Time: 20 minutes

Freezing Time: 4-6 hours

 

Ingredients

1 cup pre-soaked raisins or sultanas in Muscat
3 eggs
2 egg yolks
1 cup castor sugar
1 teaspoon vanilla essence
1 ? cups pouring cream
? cup toasted nuts (optional)

Method

Have a jar of Muscat-soaked dried fruit handy in the pantry or prepare one a day beforehand. Alternatively, use ? jar of Liebich Drunken Fruit.
Place the eggs, yolks, sugar and vanilla in a heat proof bowl over a saucepan of simmering water and whisk for 5 minutes or until thick and pale. Remove from heat and use an electric beater to whisk for about 8 minutes or until cool. Set aside.
Whip the cream separately until soft peaks form. Fold the cream and egg mixture together and pour into a metal cake tin.
Swirl the fruit mixture and nuts (if using) into the egg mixture.
Cover with foil and freeze for 4-6 hours until firm.

 

 

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Recipe: Janet’s French-inspired Custard Tart

A quick and easy dessert to?showcase Liebich Drunken Fruit or any seasonal fruit such as apricots or peaches in summer.custard tart fruit 2

 

Degree of difficulty: easy

Preparation time: 60?minutes

Cooking time: 30 minutes

Ingredients

For the pastry

  • 140g butter
  • 100g caster sugar
  • 250g plain flour
  • 25g ground almonds
  • 1 egg, beaten

For the filling

  • 1 jar Liebich Drunken Fruits (or dried apricots pre-soaked in Semillon at least 24 hours)
  • 175mL (1 small glass) Liebich Fortified Semillon (or any sweet fortified wine)
  • 100g caster sugar, plus 4 tablespoons extra for toffee topping
  • 1 vanilla pod, split and seeds scraped
  • 300mL cream
  • 4 eggs

Method

  1. For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. While the pastry is chilling, drain 1 jar Liebich Drunken Fruits.
  2. In a saucepan bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
  3. Heat oven to 220?C/fan 200?C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with blind baking beans. Bake the tart for 20 minutes until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more minutes until the base starts to brown. Remove the tart from the oven and lower the heat to 160?C/fan 140?C/gas 3.
  4. While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk again, then mix the drained liquid from the fruit jar in with the vanilla cream and the eggs to make custard. Pull the fruit apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 minutes until the filling is just set. Remove the tart from the oven and leave to cool.
  5. Just before serving, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve.

As there are so many lovely flavours in the tart already it needs no accompaniment except a glass of Liebich fortified of course!

 

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Recipe: Apricot and Nut Truffles

These are so simple to make and match perfectly with Classic Muscat.fruit coconut truffle balls

Makes approximately 30 truffle balls if you can help yourself from tucking in while you make them.

Ingredients

1 cup whole, unsalted, roasted nuts (almonds, macadamias or pecans)
2 cups dried apricots
1 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp honey (strongly flavoured)
? cup desiccated coconut

Method

  1. Combine the?first five ingredients in a food processor and combine until mixture forms a dough-like ball.
  2. Using your hands, firmly roll into small balls, then roll the balls in the desiccated coconut.

Alternatively, dip the rolled balls into melted milk or dark?chocolate for richer flavours.

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Janet’s Trip To China

Bottle store 2Brochure_Chinese_Darkie?Janet’s Tour Diary – November 2013

 

I am just back from China since we couldn?t refuse an invitation to meet our importer and share a cross-cultural experience. I travelled with a friend to Foshan in Guangdong province while Ron stayed home to manage cellar door.

Our tour diary was jam-packed from 10am-9pm visiting wine shops, meeting family members and being guest of honour at a few dinner parties. Alas, no time for shopping!

It was exciting to see The Darkie and Premium Fortifieds featured on shop shelves and to meet the buyers and sellers and even their families.

We were escorted to places of cultural interest, served tea and visited a famous house and garden of ancient times. As you can imagine, the food was amazing. In a village restaurant, we got to net the fish and shellfish we were going to eat, then we picked out the green vegetables, and then it was served at our table and continued to cook on a hot plate in the middle. The Chinese like their fish fresh! In terms of wine, they loved the off-dry Gewurztraminer Riesling.

At the dinner parties we played guessing games – like how old the old vines are, what animal we see in the vineyard etc.

It was a privilege to get this opportunity. Next time I hope to take someone else in the family.