September 2016

SYDNEYS ENTRE TO
PURE ENJOYMENT
TOMS TASTING TIPS
Page 2

As the seasons change, Tom recommends to experiment

with a few new wines ross and pinot gris.

STOP AND TASTE THE FLOWERS

Page 4

Learn to create a beautiful frosting topped with

flowers for any pastry or cook delicious fritters for
the family using zucchini blossoms.

THE BURGER CASE

Page 6

This month The Burger Case stumbled across

Chicken and Sons and gave the Motherclucker a try.

2 INDULGE

SEPTEMBER 2016

TOMS TASTING TIPS

pring is the official start of what will be the 2017

vintage. The vines are now experiencing what is
known as bud break, the start of new shoots that
will ultimately support the grapes.
During this time it is important that there is no hail, frost
or too much rain as this can affect the quality and yield
of the approaching vintage. There have been vintages
where hail has knocked off or damaged the buds so
badly that wineries have almost lost complete crops.
As the months begin to warm, we find ourselves
moving away from rich heavy meats and hot desserts
to fresher, lighter foods such as seafood, salad and
cheese platters. So why not make use of this change in
seasonal foods to experiment with a few new wines. If
you drink a lot of red wine, why not try some of the drystyle ros or if you are sauvignon blanc lover, consider
giving pinot gris (grigio) a go.
Ross have been increasing in popularity in recent years,
and many people (including myself) enjoy drinking them
all year round. Ross are very rarely made by blending
red and white together, as commonly believed. Instead,
they are made using a method of bleeding. This is where
you start fermenting your red grape variety with skin
intact, then a short time later (from a few hours to a
day) you remove the skin and continue the winemaking
process. This works to create a lovely dry and textural
wine.
Pinot gris or pinot grigio is an excellent fresh, vibrant
drinking variety. Pinot grigio and pinot gris are actually
the same grape, just made in a different style. Gris tends
to be more fruit expressive and a little more luscious
whereas grigio is more austere, leaner and can have
mineral notes. Both styles often tend to have pear, nuts
and floral-like tones.

Genre Pinot Grigio

2015 Murray River

Da Luca Pinot Grigio

2014 Sicily

$9.99

$16.99

This is an excellent
pinot grigio that overdelivers for its price.
The wine is fresh,
vibrant and a lovely
long length with
green apples and
orange blossom
on the nose. Not a
complex wine but
highly enjoyable
with food or on its
own.

A beautiful example
of a Sicilian pinot
grigio. The wine is
beautifully scented
with aromas of
white flowers, pink
grapefruit and
fresh cut apple.
The palate displays
melon and guava
flavours with a crisp
acidity and a note of
richness. Great with
fish, pasta or on its
own.

Flinders Bay Ros 2015

Margaret River

La Jolie Grenache
Ros 2014 France

$16.99

$14.99

The nose is lifted with

cherries, strawberries
and raspberry.
These ripe flavours
carry through to
the palate without
making the wine
sweet. The palate
is fresh, crisp and
finishes dry. Great
on any afternoon.

This ros is loaded

with red berries on the
nose with a slight hint
of spice. The berries
dominate the palate
but are balanced
by some lovely soft
tannins. Dry and
textural, this wine is
a good match for
cheese, fish and
spicy foods.

Pinot gris is believed to have mutated from pinot noir. Its

grape skin is a grey-blue colour, hence the term gris
which is French for grey. The unique skin tone of the
grape can often give the wine a beautiful bright copper
tinge.
This month try some of these ross and pinot gris (grigio).

www.tomscellars.com.au

SCRATCH & WIN

facebook.com/TomsCellars

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SEPTEMBER 2016

3 INDULGE

LA MANCHA
HOT PRICES

hen I hear, La Mancha, I

immediately have images
of knights bearing flags,
windmills and the straw, sunbleached coloured landscape. To
see the endless rows of low-growing
untamed vines stretched across the
vast plains makes you feel as if you
could have stepped right back into
Cervantes novel and his hero, Don
Quixote could ride across at any
moment.
If you do become engrossed with
the countryside, you can travel
along the Don Quixote route which,
according to the Spanish tourism
board, is the longest eco-tourism
route.
Just like Don Quixote, La Mancha wines are
an integral part of the regions history. Wine
making is thought to have originated here in
La Mancha in Roman times with the origin of
many vineyards dating back to the 12th and
13th centuries.

29 ea

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Today, La Mancha is the powerhouse of the

Spanish wine industry. It is not only one of
the oldest but also the most extensive winegrowing regions in the world, covering 30,700
square kilometers. This vast expanse includes
the central Iberian Plateau and is boarded by
Valencia and Murcia to the east, Extremadura
to the west, Andalucia to the south and
Madrid to the north-west. It extends over the
provinces, Albacete, Cuenca, Ciudad Real
and Toledo. Under Moorish rule between the
8th and 15th centuries, this area was known
as al-mansha or manx, meaning parched
earth - a very appropriate name for this arid
countryside.
La Mancha has an extreme continental
climate. Temperatures in summer regularly
exceed 40 degrees Celsius and overnight,
temperatures dramatically fall. Winters can be
below zero with frost a frequent occurrence.
The dramatic temperature changes along with
very low rainfall provide particular challenges.
The great advantage this dry climate has is
that vine diseases are practically unknown, so
no nasty pesticides!
The most successful grape varieties in La
Mancha are those hardy enough to withstand
the harsh conditions. Airen is a local favourite,
with approximately 80% of vineyards growing
this. It is the most characteristic white grape in
the Southern Plateau.

Tooheys Extra Dry

24*345ml

3899
ea

Corona 24*355ml

2 for

92

When it comes to red grapes cencibel variety

is the most important of the red grapes in
the designation of origin La Mancha, with the
highest reputation for quality at the national
level. It is the most used in La Mancha, to
produce red wines with ageing, its version
of a single varietal or blending with others.
Cencibel production is moderate, although
very high in quality.
The region has a long tradition of wine, which
added to the combination of different natural
features; produces an excellent grape to
give life to a great wine, with various peculiar
shades. You could say that La Mancha is the
ideal area for growing grapes, acquiring a fruit
of extraordinary quality, maturity and health.
As a result, the wines from La Mancha, are
currently among one of the finest and most
prestigious in the world.
For stockists please email sdunn@nlw.net.au

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4 INDULGE

SEPTEMBER 2016

STOP AND TASTE THE FLOWERS

HOT PRICES
Wyndham
Bin Range
750ml

Houghton
Classic
750ml
6 BOTTLE BUY

6 BOTTLE BUY

6 ea

7 ea

$ 99

$ 99

VARIETIES

VARIETIES

Fresh Strawberry Frosting with

Edible Flower Simple Syrup
Prepare and bake your favourite cake or
cupcake recipe.
Simple Syrup Ingredients:
1 cup sugar
1 cup water
1 cup violets or roses (organic only)
Method
Wash the flowers and gently pat dry.
Combine the sugar and water in a heavybottomed pot. Bring the mixture to a boil
over medium-high heat, then stir in the
flowers. Stir for another few seconds and
then remove the pot from heat. Let the
mixture cool to room temperature.
Pour the syrup through a fine mesh sieve
to strain out the flowers.
Frosting Ingredients:

cup fresh strawberries, pured

2 tablespoons edible flower simple syrup
teaspoon vanilla
1 cup unsalted butter, cold
Pinch of salt
cup icing sugar

teaspoon vanilla
More edible flowers to top your cake or
cupcake
Method:
Combine the strawberries, salt, vanilla and
simple syrup in a small bowl. Stir together,
then set aside.
In another bowl, add the butter and icing
sugar. Beat with an electric mixer until
fluffy, this should take approximately 5
minutes. Add the strawberry mixture and
beat another 15 seconds or until just
combined. The frosting should be a very
pale uniform colour but still light and fluffy
Frost your cake or cupcakes. Top with
more edible flowers.

Zucchini Blossom Fritters

Flinders Bay
750ml

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25

6 BOTTLE BUY

VARIETIES

16 ea

99

VARIETIES

Serves 4
Ingredients
7-8 zucchini flowers
1 clove garlic (peeled + sliced)
1 tablespoon olive oil
1 cup flour
1 teaspoon baking powder
teaspoon kosher salt
1 tablespoon chopped fresh basil
leaves (plus more for garnish)
3 tablespoon freshly grated
parmesan cheese
1 egg
cup milk
Vegetable oil for frying

Method

Prepare the zucchini flowers by inspecting
each flower for dirt or bugs. Give each
flower a rinse and gently pat dry.

Remove the pistil from inside each flower.If
it makes it easier to remove, cut a slit
alongside the length of each flower. I also
like to remove the little green spikes from
around the stem of the flowers.
Saut the blossoms in a skillet with garlic

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and olive oil over medium-high heat until

softened and lightly browned.
Remove from the skillet and coarsely chop.
Transfer to a bowl.
Add the chopped basil leaves, parmesan
cheese, egg and milk. Use a fork to gently
beat the ingredients together.
In a separate bowl, mix together the
flour, baking powder and salt. Pour the
wet ingredients into the bowl, and stir to
combine. The mixture should be slightly
thicker than a pancake batter. If needed,
add a bit more milk.
Pour enough vegetable oil in a skillet
to lightly coat the bottom, heat over
medium-high heat. Scoop the batter by the
tablespoonful and drop into the hot oil. Use
the back of a spoon to flatten each fritter
slightly. Cook until golden brown, which
should take around 3 minutes. Flip the
fritter over, and brown the other side.
Transfer to a paper towel-lined plate.
Sprinkle lightly with salt and chopped fresh
basil.
Serve while hot.

SEPTEMBER 2016

5 INDULGE

NE
W
N

HOT PRICES

EW
32

NE
60% LESS 50% LESS
NE W
SUGAR CARBSW
THAN REGULAR CIDER

99
ea

3499
ea

THAN REGULAR CIDER

NE
W
0%
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Pure B lon de Cide r is a crisp, a pple
cide r with 6 0 % less suga r a n d 5 0 %
less c a rbs tha n regula r cide rs .

M ade with crush e d a pples , Pure

B londe Cide r is a bet te r option for
ad ult s who e njoy a n ac tive lifest yle
and are looking for a light, crisp
ref reshing a pple cide r.

UGAR
CARBS
SUGAR CARBS
60%
LESS
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SUGAR 50%
CARBS
THAN REGULAR CIDER

N REGULAR CIDER

THAN REGULAR CIDER

THAN REGULAR CIDER

60% LESS 50% LESS

THAN REGULAR CIDER Pure

THAN
CIDER
B lon deREGULAR
Cide r is a crisp,
a pple

cide r with 6 0 % less suga r a n d 5 0 %

lessBclonde
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r is
a crisp,
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Pure B londe Cide r is a crisp, a pple
cide
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60%
less
suga
cide
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6 0 % crush
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suga
a nd
5, 0Pure
% r a nd 5 0 %
M
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e d arpples
less
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tha
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regula
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rs
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c a rbs
ula rfor
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a b etntereg
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White Label
adult
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e
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yle
CIDER
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e d for
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, Pure
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REGULAR
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an
d
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re
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ecide
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aac
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700ml
adult
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yle
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acrisp,
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and
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6 INDULGE

SEPTEMBER 2016

THE BURGER CASE

BY CASEY KAVANAGH

oming home from work one day, I was lucky enough to stumble
across Chicken and Sons on Parramatta Road. Theres
something to be said for a good chicken burger. Im not a chef
or anything, but I imagine theres a real knack to getting it right. Ive
had some ordinary chicken burgers in my days, havent we all, but
Chicken and Sons have absolutely nailed their version.
Word of warning, when you look at the menu youll want to order one
of everything. But rest assured, whatever decision you make will be
the right one, simply because you cant go wrong.
After much deliberation, I decided to go with the Motherclucker for
more than just the name alone. The burger contained spiced chicken
breast, lettuce, bacon, tomato, tortilla crumble and their signature
Chicken and Sons Motherclucker sauce.
The Motherclucker was a perfect size and solidly constructed, so
there was no spillage or leakage that can taint the experience. The
spiced chicken breast was juicy and had the added benefit of a
crispy strip of chicken skin, which was flavourful and so clucking
good. The signature Motherclucker sauce was creamy and there
was plenty of it, which

ensured the filling stayed moist. One of the best bits was the
whole rash of bacon which literally overhung the edges. Talk
about hangover heaven.
One thing I look for in a great burger is salad to meat ratio and
I found the Motherclucker had managed to get the balance just
right. As a final plot twist, there was a delicious crumble of tortilla
sneakily hidden beneath the chicken breast. Just like a delicious
crumb you might find on a schnitzel, this was a very clever
accoutrement that didnt feel out of place.
Despite my initial indecision, the Motherclucker was a great
choice. In fact, my choice was so good that I may need to find
an alternate route home so I dont stop in every night. I give the
Motherclucker 4.8 stars, for a truly excellent burger experience.

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SEPTEMBER 2016

7 INDULGE

MR LIQUOR
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LOCATIONS
PARRAMATTA WESTFIELD

LEVEL 5 SHOP 5038

T 9687 1922

EASTWOOD

SHOP 4 161 ROWE ST

T 9874 3778

POTTS POINT

204 VICTORIA ST

T 9357 2855

EARLWOOD

189 WILLIAM ST

T 9718 5169

BRIGHTON

354 BAY STREET

T 9567 1366

CRONULLA

17 THE KINGSWAY

T 9527 3562

RAMSGATE

213 RAMSGATE ROAD

T 9529 5740

DRUMMOYNE

180 LYONS RD

T 9819 7289

ROCKDALE

14 KING STREET

T 9567 6789

EDENSOR PARK

661-671 SMITHFIELD RD

T 9753 5336

COOGEE SOUTH

158 MALABAR ROAD

T 8347 2470

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8 INDULGE

SEPTEMBER 2016

FLINDERS BAY
Award winning wines since 1999

Margaret River wines have earned an enviable reputation

for their quality... Flinders Bay is no exception!

Winners at the 2016

Royal Perth Wine Show
VERDELHO
gold

CABERNET
SAUVIGNON
silver

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SEMILLON
bronze

MERLOT
bronze

ROSE
bronze

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