Soup of Roast Pear and Parsnip with Watercress and Toasted Pine Nut Cream
Serve with 2008 Bloodwood Riesling
Published in: Entrees
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...
Published in: Entrees
First came up with this years ago with duck-loving friends who live very close to Sydney's Chinatown: simply combine one delicious takeaway duck's meat (picked from the bones), some extra finely chopped mushrooms, chopped asparagus and lots of chilli and coriander (Stephen thinks coriander smells like North Qld stink beetles, so he's not a fan!), to make quick work of Sang Choi Bau, with crispy duck skin on top to finish it off.
Use the duck bones to make a beautiful duck stock, thus using everything and keeping it all in balance.
Asparagus is plentiful at this time of year and is absolutely wonderful with our Riesling, as much as it is with a grassy Sav Blanc.
I noticed recently that Neil Perry has a quite complex Duck and Pork Sang Choi Bau recipe in the Sydney Morning Herald:
http://www.goodfood.com.au/good-food/cook/recipe/duck-sang-choi-bao-20141215-3ml4m.html
But read on to make mine…
Best served with Bloodwood 2012 Riesling
Published in: Entrees
Spring is the best time to use our tender green grape vine leaves that add an alluring lemony herbal flavour.
Serve with Bloodwood 2012 Riesling
Our Riesling is just made for fish and almost acts as a squeeze of lemon juice over the fish, while cleansing your palate.
Published in: Entrees
You know how to make a salad with these ingredients!
Delicious Served with Bloodwood 2014 Riesling or Help Me Rhonda.
Published in: Entrees