The wonderful Adam Pizzini, renowned chef of the famed Rinaldos Casa Cucina has done it again, producing a beautiful degustation menu for the Glenrowan Winemakers’ Wine and Dine Evening on Sunday, 9 June 2013.
So, why not join us for an evening of fine food matched with award winning wines from the iconic Glenrowan Wine Region.
Enjoy a wonderful evening with the winemakers and chef with a menu that has been “inspired by the vine” including:
Italian mixed seafood with tomato and chilli jelly and watercress
Cured goat’s shoulder and pickled baby vegetable salad
Fennel infused slow cooked pork and herb bruschetta with pork crackling lattice served with apple and cinnamon sauce
Braised beef neck and cauliflower puree with mixed herbs and caramelized hazelnut and herb salad
At just $95 per person all inclusive, with a glass of matched wine served with each course, this is a wine and dine event not to be missed. Bookings are essential as numbers are strictly limited and sell out fast.
For bookings contact Rinaldos Casa Cucina on (03) 5721 8800. We all look forward to seeing you there.
A beautifully elegant and subtle soup – Cream of Celery
Well, the adventure with my newly arrived CWA Cookbook has begun. While the cookbook is a tribute to sensible, simple, rustic fare; honest food that is easy to pronounce and easy to make and where all of the ingredients would be in your pantry, the first recipe to be tried out was also a testament to elegance and subtle flavours.
The Cream of Celery Soup adventure came about as a result of too much celery and not enough enthusiasts. Needless to say, once the celery appeared in this beautiful soup served with our previously published home-made sourdough bread, there was none left to complain about!
I think celery is now back on the list for planting in the garden this spring, and there is no doubt that this soup would pair perfectly with our delicious, gold medal Sauvignon Blanc. Enjoy.
With thanks to the Weekly Times (18 July 2012) BLESS those members of the Country Women’s Association. Where would we be without them? For more than 60 years they have been the backbone of rural Australia, lobbying politicians on critical issues, passing on traditional craft skills and, yes, keeping us well padded with scones and…
With thanks to Jeremy Vincent | July 18, 2012 from the Weekly Times MANY of my friends have a rosemary bush in their garden. Though I was interested to hear some have never gone to the bush and plucked a sprig or two to use in their cooking. Never mind, I’ll always know where there’s…
It’s birthday time at Silent Range Estate, with something like 8 birthdays celebrated across the extended family over the past few weeks. We love celebrations as they give us a chance to get together, catch up, share our favourite tipple and enjoy the latest cake invention! The standout winner for this year’s birthday would have…
Silent Range Estate’s Tim and Lisbeth Long were thrilled to be featured in the recently released North East Cookbook 2 – A Culinary Guide and Photographic Journey of North East Victoria and Beyond. In the second cookbook of this renowned series, yet more culinary gems of north east Victoria are showcased. Some are well known, while…
Some of the best family times we have are when we all come together and make our pasta and share a meal made with love. We mostly make our pasta on a Sunday afternoon ready for an early dinner and as a way of peacefully marking the end of the week. Cooking together…
The latest Ranger’s Report, our twice annual newsletter has just been published. It pulls together some of our latest happenings for you AND details May’s SILENT RANGERS club specials. To find out more about; The latest from the Ranger Vintage 2012 High Country Harvest at Silent Range Estate Silent Rangers Special Offers The Glenrowan Food &…
Well, we find ourselves in uncertain territory as the heavens open and the rain comes bucketing down. While we ponder what it will mean for vintage, it does give us the opportunity to enjoy one of those rare cosy moments inside with some warming autumnal soup and fresh made bread. Using all our own home…
If you’re looking for a good starter recipe for your sourdough, here’s how we make our “Betty”. Also, if you have a bit of a problem, how to get it re-started. For lots more useful information on sourdough a good source website is http://www.bio-oz.com.au/. Print Sourdough Starter – How “Betty” Was Made Author: Lisbeth Long For…
This delicious Sourdough is great served with our Spiced Pumpkin and Tomato Soup. Follow the links for our starter “Betty”! Print Long’s Sourdough Author: Lisbeth Long Recipe type: Entree We make our own sourdough bread from our starter “Betty” using the following recipe. Ingredients 200mls lukewarm water 280mls of “Betty” 2 tbsp. of dried yeast 510…
