Our rhubarb is growing well now in spring so it's a treat to use it. 

Serve with Bloodwood 2013 Silk Purse

This dessert is too rich for our just released 2015 dessert wine. But if you still have some 2013 Silk Purse it has a similar palate weight needed to balance this dessert.

After all this food, dessert needs to be something miniscule and light, and it couldn't get much simpler than this.

Serve with Bloodwood 2015 Silk Purse * new release

Being young, fresh and light our new dessert wine is best with fresh fruit, such as strawberries, raspberries, mangos, passionfruit and stone fruits when they appear ~ great for summer and for Christmas time too!

Cheeses that work with it now are also required to be young and fresh, e.g. goat’s curd, or quark and ricotta with some lemon rind mixed through.

Added sugar in desserts can easily overpower this wine at this stage in its development. It's a keeper and will get richer bodied as it ages, when you'll be very well rewarded for your patience.

For the Cha Cha Cha of desserts it’s coconut cake and custard all the way, with lime jelly, fresh raspberries and mango, all in a wine glass (these are many of 'Rene's favourite things!).

This could even qualify as a dairy-free dessert. The measurements are generous enough for 8.

Who doesn't love splices of sorbet and ice cream! 

Pisces people especially do, given they usually skip the main show and head straight for the dessert.

However even Pisces don’t do dreamt desserts...



Best served with Bloodwood 2015 Silk Purse 





~ new release not available online, so Please Help me Rhonda!

Both of our Pisces' friends favourite flavours are - you guessed it! - coffee, hazelnut and chocolate. 

This is the cake I enjoyed tasting when we ex-Presidents and voluntary members were invited to the launch of the 25th Anniversary of Food Of Orange District (F.O.O.D.). 

On a side note: The 25th Anniversary of Food of Orange District runs from Friday 8th to Sunday 17th April and you would be well-advised and wise to attend if you can.

Also, in honour of F.O.O.D 's 25th Anniversary Week, Bloodwood Wines is offering preview tastings of the 2013 Pinot Noir (95/100). 

But back to important things: this cake was absolutely fabulous: moist, light, hazelnutty and very more-ish, and, most importantly, made almost totally out of local ingredients. 

http://orangefoodweek.com.au/wp-content/uploads/2016/02/Hazelnut-Olive-oil-and-Fig-cake-with-Salted-Caramel.pdf

What follows is slightly adapted from Sophie Hansen's excellent recipe (http://local-lovely.com/)  ~ and it's easy!