Entrees
Serves 8-10 Little Chinese tea cups are perfect for this and they hold just over 100mls. I like the subtlety of this, especially the silky just set texture of baked custard rather than rich creme brulee style.
I enjoy having those little packets of Australian made Japanese style organic (udon and soba- The Hakubaku Co.) which can be readily sourced from supermarkets.. They are handy and take very little time to cook. The buckwheat is from Victoria but can also be found in Orange!
Soup of Roast Pear and Parsnip with Watercress and Toasted Pine Nut Cream
Serve with 2008 Bloodwood Riesling
Venison (or Kangaroo) Loin with Pickled Beetroot and Spinach Puree with Alex's Smoked Garlic Butter or Truffle Butter and a Salad of Radicchio, Endive, Celery Leaves and Hazelnuts.
Serve with 2001 Bloodwood Shiraz
Cream of celeriac soup. Green swirl of celery leaves.
ENTREE 1: A NICE BIT OF THIGH
Platter of chorizo and chicken thigh meat balls with saffron garlic aioli and grassy spinach bits
Serve with Bloodwood 2013 Chardonnay
ENTREE 2: A BIT OF RARE ANTELOPE
Venison (soy, cinnamon, Sichuan pepper) with rice noodles fried, sautéed mushrooms and radishes
Serve with Bloodwood's 2012 Pinot Noir (new release).
More Virgoan health, lightness and welbeing in this nutritious salad.
(Only the one entree, dear).
Best served with Bloodwood's 2012 Riesling
Remember to vacuum any bread crumbs off the carpet...