In July 1995 I retired from full time duties at Tahbilk Winery while remaining as Chairman. Then in the 1980's with my wife Kay Crawford launched the 'Purbrick & Crawford' range of pickles and preserves using many different methods, including old family recipes, to preserve Victoria's wonderful produce. Our range includes Garlic Sauce, Wine Grape Jellies, Marmalades, Jams, Relishes, Pickled Walnuts & Pickled Garlic.

John Purbrick

Our "Purbrick & Crawford" range is available by mail order from:

Purbrick & Crawford
PO Box 33, Seymour, Vic, 3660
Phone: (03) 5792 4179
Email: kayjohn@skymesh.com.au
(Tahbilk Wine Club Members receive a 10% discount on all purchases.)

My retirement and the focus on 'Purbrick & Crawford' has also seen a rekindling of a passion for cooking which I am delighted to be able to share with you all in the recipes that follow.

The opening of the Tahbilk Cafe, and Chef Luke Watson joining us, has further fired my culinary efforts and I very much look forward to our joint offerings under 'The Chairman and the Chef' in each Wine Club Newsletter. (See Luke's recipes under From the Cafe Kitchen)

Cheers,

John Purbrick
Chairman

The Chairman's Linguine with Mushrooms
(Serves 4)

Ingredients

  • 250g Linguine pasta
  • 400g small mushrooms  - wipe and cut into thin slices
  • 1 small brown onion - fine diced
  • 70g prosciutto - cut into 1cm cubes
  • 120g butter
  • 150g low fat cream
  • 60ml Tahbilk White Wine
  • 3 tbsp oil
  • 11/2 tsp salt
  • 1tsp ground black pepper
  • 2 tbsp Parmesan cheese  - coarse grated

To Prepare
Heat the oil in a large pan and add the onion and prosciutto.
Cook gently until the onion starts to brown then add the mushrooms , salt and pepper and mix well. Add the wine a little at a time during the cooking  and stir in the cream towards the end. (Cooking time will be 15 to 20 minutes over a low heat.)
Cook the linguine to your taste - about 12 minutes.
Mix the mushroom sauce and the linguine together, serve and scatter the Parmesan on top.

The Wine
The latest Tahbilk 2006 ‘Museum Release’ Marsanne would work very nicely indeed with this easy, but very tasty, dish.

The Chairman's Braised Lamb
(Serves 4)

Ingredients

  • 1kg boned lamb shoulder - cut into 2cm cubes 
  • 3 brown onions - peel , cut in half then each half into 4 
  • 2 carrots - thick sliced 
  • 2 celery sticks - thick sliced 
  • 3 potatoes - peeled thick sliced or Basmati rice 
  • 4 tomatoes - cut into quarters 
  • 6 garlic cloves - peeled & left whole 
  • 100ml Tahbilk red or white wine 
  • 500ml lamb or vegetable stock - warm 
  • 1 tbsp fresh rosemary - chopped 
  • 2 tbsp fresh thyme - chopped 
  • 2 tbsp fresh mint - chopped 
  • 1 tsp ground pepper 3 tsp salt 
  • Juice of 2 lemons & zest of 1 lemon 
  • Oil 

To Prepare 
Pre heat fan-forced oven to 150C. 
Add 2tbsp of oil to a casserole pan, when hot add the lamb and brown all over then remove and keep warm. 
To the same pan add another 2 tbsp of oil, lower the heat to medium and cook the onion, carrot, celery and garlic until onion starts to turn a light gold colour. 
Add wine and reduce until nearly all gone then add the potato (if using), rosemary, thyme, mint, lemon juice, zest, pepper and salt. 
Mix well, add the browned lamb and warm stock, cover pan tightly bring to a simmer then place in the pre heated oven for 2 hours. Uncover pan add tomatoes return to the oven and cook uncovered for another 30 minutes.

The Wine
From the Tahbilk portfolio, I would suggest Tahbilk 2008 Shiraz as a fine accompaniment. If looking towards a Dalfarras offering, the 2009 Shiraz/Grenache/Mourvedre would fit the bill as well!

The Chairman’s Chicken with Tamarind
(Serves 2)

Ingredients

  • 4 Chicken thighs - skin off, bone in
  • 1 medium Sweet Potato
  • Spinach or Broccoli 

Marinade

  • 2 Tbsp Olive Oil
  • 1 Tbsp Tamarind essence
  • 1 Tsp Sumac
  • 1/4tsp Chilli powder
  • 1tsp Ground Coriander

To Prepare
Pre heat oven to 200C
Mix all marinade ingredients together and place in a baking dish.
Lightly salt the Chicken and place in the dish with the marinade, mix well to coat the Chicken and place in refrigerator for 1 to 2 hours.
Place the Sweet Potato in pre heated oven and cook for 50/55 minutes remove and keep warm.
Put 500ml of hot water into a small baking dish and place in the oven to heat.
Put chicken on a wire rack and place on baking dish - cook for 30 minutes, remove and keep warm.
While waiting for the Chicken to cook, steam the Spinach or Broccoli and serve alongside the Chicken and Sweet Potato.

The Wine
The bitter/sweet character of the Tamarind works well with the bright, fruit intensity of the Tahbilk 2011 Marsanne. 

The Chairman's Fresh Water Trout Linguine
(Serves 2)

Ingredients

  • 1 Fresh Water Trout – medium size
  • 300g linguine pasta
  • 1 hand full of fresh thyme
  • 1 Garlic clove - peel and fine chop
  • 1/3 cup grated Parmesan cheese
  • 40ml Olive oil
  • Small handful broad leaf parsley – rough chopped
  • 30ml Lemon juice
  • ½ a Lemon cut into 4 wedges
  • 1 small Chilli- slice lengthways and remove seeds
  • ½ Tsp Salt.

To Prepare
Pre-heat oven to 200C
Wash and dry the trout. & on the thickest part of each side slash three shallow cuts. Rub a sprinkle of salt into the cuts and a teaspoon of salt into the belly of the fish, stuff with fresh thyme.
Wrap in foil and bake in the oven for 30 minutes and then allow to cool.
Remove the flesh from the cold Trout - making sure all bones are removed - then break the flesh into small pieces. Place covered in the oven (reduce the heat to 70C) and keep warm.
In a small pan gently heat the oil, add the garlic, parsley, diced chilli and salt and cook for about 3 minutes , being  careful not to burn the parsley or the chilli, add the lemon juice & set aside, keep warm.
Cook the linguine to instruction, drain and place in a large bowl, add the sauce and grated cheese and gently mix together.
Place the pasta on the plates first then the trout pieces accompanied by the lemon wedges.

The Wine
Well matched to the richer flavours of the bottle-aged Tahbilk 2007 Marsanne. See Web Specials


The Chairman's Pumpkin Risotto
(Serves 2)

Ingredients

  • 600g Butternut or Kent Pumpkin - remove seeds and fibre but leave skin on and cut into large chunks
  • 6 tablespoons Oil
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 garlic cloves - peeled and thick sliced
  • 3/4 bunch Oregano leaves - rough chopped
  • 1 cup Arborio rice
  • 1 medium red onion - fine diced
  • 1 litre chicken or vegetable stock - warmed
  • 60ml Tahbilk or Dalfarras white wine
  • 50g softened butter optional, it makes the rice smoother
  • Parmesan or Grana Padano cheese grated

To Prepare
Pre heat oven to 220c.
Brush the pumpkin chunks with a little oil & place skin side down on a baking tray - season with salt & pepper & scatter over the chopped herbs & garlic.
Pour over 3 tablespoons of oil and cover with foil.
Bake until soft, about 50 minutes - the pumpkin will have started to shrivel and brown on the edges.
Remove from oven and allow to cool. Scrape the flesh from the skins and rough chop, put aside with any juice and keep warm.
Heat a pan and add 2 tablespoons of oil.
When the oil is hot add the diced onion and cook gently until soft, add the wine and stir until nearly all is evaporated then add the rice and stir gently until the rice begins to turn opaque - about 2 minutes.
Add two ladles of warmed stock, reduce the heat and simmer gently moving the rice until all the liquid is absorbed. Add more stock a ladle at a time & keep stirring gently until all the stock has been absorbed - about 20 minutes (use hot water if you need more liquid).
Add the butter, pumpkin and cheese to the rice and gently stir to blend all together.
Serve in warm bowls.

The Wine
Serve alongside the 2010 vintage Cellar Door & Wine Club only Mourvedre.

The Chairman's Fish Curry
(Serves 4)

Ingredients

  • 600g firm white fish - cut into large cubes
  • 2 tablespoon oil
  • 1 teaspoon yellow mustard seeds
  • 1 small brown onion - fine diced
  • 1 piece of cinnamon stick - 2cm long
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 2 medium tomatoes - reduced to a pulp
  • 150ml water
  • 450ml coconut milk
  • 1/4 cup fresh coriander - rough chopped
  • Salt to taste
  • 1 cup basmati rice
  • Blend the following to make a paste
  • 10g fresh ginger - peel and rough chop
  • 7 cloves of garlic - peeled
  • 1 small red chilli - seeds removed & rough chopped
  • 50ml water

To Prepare
Heat the oil in a non stick pan.
When hot add the mustard seeds - as they begin to pop turn the heat down and add the onion and cinnamon.
Cook until the onion starts to turn golden - about 6 to 8 minutes - then add the garlic, chilli and ginger paste as well as the four ground spices and mix well.
Cook over low heat until reduced then fry for 2 minutes when the oil should be released on top.
Add the pureed tomatoes and 100ml of water, cook until completely reduced then stir fry the paste for 3 to 4 minutes or until the oil comes out on top.
Stir in the coconut milk and 50ml water, bring to a gentle simmer to allow the flavours to develop - about 4 minutes - taste & adjust the flavour for salt.
Add the fish and cook until done - this will take 5 to 8 minutes depending on the type of fish.
Sprinkle with fresh coriander and serve with basmati rice.

The Wine
Give the Dalfarras 2010 Marsanne/Roussanne/Viognier triple blend a whirl with this dish.

Osso Bucco
(Serves 2)
A robust Italian dish that comes up a treat - not to hard to do and with great flavour. Dinner is served!

Ingredients

  • 1 Veal Shank - cut into 2cm slices
  • 2 Carrots - fine diced
  • 1 medium Onion - fine diced
  • 2 sticks of Celery - fine diced
  • 6 cloves of Garlic - unpeeled
  • 1 tablespoon fresh Thyme - rough chopped
  • 2 tablespoons Tomato Paste
  • 500ml Lamb Stock - warmed
  • 2 pieces preserved Lemon Rind or 1 tbsp Lemon Zest
  • 300ml Tahbilk, Dalfarras or Everyday Drinking White Wine
  • 1/2 a bunch of Continental Parsley - fine chopped
  • Olive Oil
  • 2 tablespoons Salt
  • 1 tsp ground Black Pepper

To Prepare
Pre heat oven to 180C
Brown the Veal on both sides in a non-stick pan then remove - place in a casserole pan and keep warm.
Pour 1 tablespoon of oil into the pan and, when hot, add the onion, carrot, celery, garlic, thyme & 2 tablespoons of the chopped parsley.
Cook for 8 to 10 minutes, remove from heat, add the preserved lemon or zest then place all on top of the Veal in the casserole pan.
Pour the white wine into the non stick pan and reduce by half, add to casserole. Mix tomato paste and the lamb stock together, add to casserole and season with salt and pepper.
Bring the casserole to a simmer on the stove, cover and place in pre heated oven , cook for 1 hour then reduce the oven temperature to 160C and cook for another hour.
Serve with mashed potatoes or rice.

The Wine
The dry, savoury notes of the Everyday Drinking 2009 Merlot are a worthy match here.

Coq au Vin
(Serves 4)
This rustic and familiar dish is well suited for catch ups with family and friends.

Ingredients

  • 4 Chicken thighs - skin removed
  • 4 Chicken legs - skin removed
  • 12 Button mushrooms - wipe and trim stems
  • 4 cloves Garlic - peel and cut in half
  • 3 slices lean bacon - cut into 5mm strips
  • 12 Baby carrots - trimmed and left whole
  • 2 Sticks Celery - diced into thick slices
  • 1 Brown onion - medium diced
  • 1 Bay leaf
  • 200ml Chicken or Lamb stock
  • 100ml Tahbilk or Dalfarras red or white wine
  • 1/3 cup Tomato Relish
  • 50ml Canola Oil
  • 3 tbsp chopped Parsley
  • 1 tsp Salt
  • Half tsp ground Black Pepper

To Prepare
Pre heat oven to 180C.
Put oil into a non stick pan and when hot brown the chicken pieces - remove and keep warm.
Pour the oil from the pan into a heavy casserole pan.
Heat and add bacon, carrots, onion, celery and garlic and cook for 2 minutes. Add chicken and cook for another 2 minutes combining with the vegetables.
Add wine, stock, mushrooms, tomato relish, bay leaf, black pepper and salt.
Bring to a simmer, place lid on the pan, put in the pre heated oven and cook for 60 minutes.
Garnish with chopped parsley and serve with steamed potatoes or boiled rice.

The Wine
The Dalfarras 2008 Cabernet/Sangiovese works a treat.

Atlantic Salmon with Avocado and Tomato Salsa
(Serves 4)
Perfect for the Barbeque, or cook in a hot pan

Ingredients

  • 4 thick portions of Atlantic Salmon
  • 32 Snow Peas
  • 2 cups Long Grain Rice
  • Avocado and Tomato Salsa
  • 1/2 a small Red Chilli - seeds out and finely chopped
  • 1 teaspoon ground Cumin.
  • 1 large Tomato - diced
  • 1 large Avocado - peeled and diced
  • 1/3 cup Spring Onion - fine chop white and green parts together
  • 2 tablespoons Lemon Juice
  • 1 teaspoon 'Purbrick & Crawford' Hot Lemon Relish
  • 2 teaspoons Olive Oil
  • Salt to taste
  • Marinade
  • 1 tablespoon finely grated Orange Rind
  • 1 tablespoon finely grated Lemon Rind
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Olive Oil
  • Ground Black Pepper and Salt to taste

To Prepare
Combine all Salsa ingredients together & gently mix. Cover and place in refrigerator for no more than 1 hour.
Place the Salmon in a shallow non-metal dish and pour on the marinade. Turn the fish to coat and leave for 10 minutes.
Steam the rice and snow peas.
Cook the fish in a non stick pan for 4 to 5 minutes each side depending on its thickness.
Serve on a bed of rice with the Salsa and snow peas.

The Wine
Difficult to go past the Tahbilk 2010 Marsanne or Trophy winning Tahbilk 2010 Riesling! (See Web Specials)

Lamb Shank Stifado
(Serves 4)
For my 80th birthday I was given, amongst many wonderful gifts, a Greek cookbook. This recipe is my version of a Rabbit Stifado (stew) from that book using lamb instead of rabbit. Kay and I considered it pretty tasty at dinner and even better when we reheated the leftovers a few days later, the meat literally melted in the mouth. Kali oreksi!

Ingredients

  • 4 Lamb shanks - knuckle removed
  • 150ml Oil
  • 6 medium Brown Onions - peel & cut into quarters
  • 1 tablespoon Tomato paste
  • 5 cloves of Garlic - peeled & finely sliced
  • 400ml Red wine (Tahbilk or Dalfarras of course!)
  • 1 Bay leaf
  • 2 tablespoons ground Cardamom
  • 2 Cinnamon sticks - unbroken
  • 1 Orange - zest and juice
  • 4 Cloves
  • Salt and pepper to taste

To Prepare
Pre heat fan-forced oven to 160C.
Heat a heavy pan, add oil & when hot brown the lamb shanks all over.
Remove shanks from the pan, add onions and cook for 3 minutes then add sliced garlic & tomato paste. Cook for another 2 minutes, add the wine and reduce by half.
Return shanks to the pan with all remaining ingredients and enough water to cover three quarters of the shanks, cover with baking paper under the lid and put in the preheated oven for 3 hours.
Remove cinnamon sticks and bay leaf and discard. Using a slotted spoon remove shanks and place in a serving dish, cover and keep warm.
Strain the remaining juices into a saucepan and reduce until the sauce thickens, pour over the shanks.

The Wine
Serve with rice or mashed potatoes, and a green of your choice and a bottle of the Dalfarras 2009 Shiraz/Grenache/Mourvedre.

Atlantic Salmon on Potato & Tomato
(Serves 2)

Ingredients

  • 2 salmon portions - skin off
  • 3 waxy potatoes - peeled and thick sliced
  • 1 tbsp olive oil
  • 2 cloves garlic - fine diced
  • 1 tbsp 'Purbrick & Crawford' Tomato & Chilli relish
  • 2 ripe tomatoes - thick slice and mix with relish
  • 2 spring onions - fine sliced white and green together
  • 1 tsp of thyme
  • Salt and pepper to taste
  • Asparagus, snow peas or spinach

To Prepare
Preheat oven to 200C.
Cook sliced potatoes in boiling water until slightly tender, about 4 minutes, remove and drain , dry on absorbent paper.
Place potato slices in an oven-proof dish with half the thyme and all the garlic.
Drizzle with olive oil, season with salt and pepper to taste, mix together and bake uncovered for 30 minutes.
Remove potato dish from the oven and place the salmon portions on the potato, sprinkle the spring onion over the salmon then place on the sliced tomatoes and sprinkle with the remaining thyme.
Return to oven and cook uncovered for 14 minutes.
Serve with asparagus, snow peas or spinach.

The Wine
I would be giving the Tahbilk 2007 'Museum Release' Riesling some seriuos consideration here.

Sweet Corn and Mushroom Risotto
(Serves 2 with some leftovers!)
The latest exclusive Tahbilk 2006 'Museum Release' Marsanne teams wonderfully with this dish - don't expect any leftovers with the wine though!

Ingredients

  • 1 cob Sweet Corn - corn stripped off the cob
  • 5 large Portobello or Field Mushrooms - mushrooms medium sliced and cut in half
  • 1 cup Arborio Rice
  • 1/2 tsp Chilli paste or black pepper
  • 1 litre of Chicken or Lamb stock - heat before using
  • 1 Brown Onion - medium diced
  • 1 clove Garlic - fine diced
  • 150 ml White Wine - need I say your favourite Tahbilk or Dalfarras release, remember there are 600mls left to drink!
  • 1 hand full of Continental Parsley or Coriander - rough chopped
  • 3 tbsp Olive Oil
  • 1 tsp Salt

To Prepare
Heat 2 tbsp oil in a heavy casserole pan, when hot add onion, garlic and chilli or pepper and cook until soft - about 4 minutes.
Add the rice and cook until slightly translucent, about 2/3 minutes, add wine stirring until absorbed.
Reduce heat to medium hot and add 2 ladles of hot stock, stir using a wave motion until all the liquid is absorbed then add another ladle of stock. Make sure each ladle of stock is absorbed before adding more.

Add the corn, salt and half of the parsley or coriander, stirring as previously described.
Keep adding stock 1 ladle at a time until there is none left, about 20/25 minutes - if you run out of stock before the rice is cooked then use hot water.
While the rice is cooking heat 1 tbsp of oil in a non stick pan & gently cook the mushrooms for about 4/5 minutes & keep warm.
Place the rice on the serving plates - I prefer the rice to be on the wet side rather than too dry - and lay the mushrooms on top, sprinkle with remaining parsley or coriander.
(Note: By placing the mushrooms on top & not cooking with the rissoto the flavour compliments rather than overpowers the sweet corn.)

Roast Lamb wrapped in Rosemary
(Serves 4)
Even though I do say so myself, this dish was a ripper! Hope you enjoy it just as much as Kay and I did.

Ingredients

  • 1 half leg of Lamb (approx 1.5kg) - bone removed
  • 6 Anchovy fillets - cut in half
  • 14 pieces of Rosemary - each about 12cm long
  • 100g Olive Paste - or pitted Kalamatas blended into a paste
  • Juice of half a Lemon
  • Ground Black Pepper
  • 3 lengths of kitchen string - each about 500cm long
  • 1 tbsp Olive Oil

To Prepare
Pre heat oven to 200C.
Remove excess fat and make small incisions with a sharp knife in the meat.
Insert a piece of Anchovy in each incision and season all over with ground pepper.
Lay the three pieces of string on the work surface and lay the Rosemary pieces across the strings.
Smear the Lamb with the Olive Paste and place on the Rosemary at one end.
Gently roll up the meat so that it is covered by the Rosemary.
(Tip: Keep the ends of the strings nearest you in one hand roll with the other hand, keep your hand held string moving, when the end is reached tie each string to its other end, do not worry if it looks untidy.)
Place the Lamb in a baking dish - drizzle with Olive Oil and Lemon juice then cook for 65 minutes (medium rare).
Remove from oven & rest for 10 minutes.
Kay and I had the dish with roast potatoes, roast pumpkin and round beans.
If you do not like Rosemary use Thyme, just as flavoursome.

The Wine
Make it a Tahbilk 150th Anniversary Dinner and serve with the 2000 '1933 Vines' Shiraz released to commemorate Tahbilk's milestone achievement.

Atlantic Salmon on Sliced Tomato
(Serves 2)
This recipe is simplicity personified - I mean who wants to be messing around in the kitchen when the nights are balmy and the wine delightfully chilled!

Ingredients

  • 2 Atlantic Salmon portions - skin on
  • 2 large ripe Tomatoes - cut into thick slices
  • 2 Potatoes - for boiling or steaming
  • 1 bag Spinach leaves - braise in frying pan
  • Salt and pepper
  • 2 tsp Purbrick & Crawford Hot Lemon Relish

To Prepare
Pre heat fan-forced oven to 200C.
Sprinkle a little salt over the Salmon skin and rub it in repeating on the skinless side.
Place the sliced tomatoes in two rows on a baking tray with each slice overlapping the next & sprinkle with salt and pepper.
Smear a teaspoon of Hot Lemon Relish over the skinless side of the Salmon portion then place on the tomato skin side up.
Place in the preheated oven and cook for 16 minutes.
To plate up, gently lift the Salmon and tomato onto the plate then add the vegetables. I have also successfully used Linguine instead of boiled/steamed potatoes.

The Wine
I'm going to nominate the Cellar Door and Tahbilk Wine Club only release, 2011 Semillon.

Steamed Chicken with Mushrooms (& Marsanne!)
(Serves 2)
There are two reasons why I selected this recipe.
Firstly the steamer was purchased 20 years ago and had just been found hidden away. Secondly an article in a newspaper saying that steaming removed most of the fat in meat took my eye - and it does! A very satisfying meal with an Asian influence.

Ingredients

  • 6 Chicken thighs - bone in & skin on, cut in half
  • 8 flat mushrooms - medium sliced
  • 1 tbsp peeled & grated ginger
  • 2 grinds of a pepper mill
  • 1 tsp Sesame oil
  • Rice or Noodles
  • Your choice of vegetables - stir fried. Kay & I used capsicum, bok choy, spring onion and a stick of celery.
    The second time we used Snow Peas instead of Bok Choy.

Marinade

  • 1 tbsp "Purbrick & Crawford" Garlic Sauce!
  • 1 tsp salt
  • 1/2 tsp white sugar
  • 1 tbsp rice wine or dry sherry
  • 1 tsp corn flour

To Prepare
Combine the Chicken pieces with the marinade and leave for 2 hours.
Remove the chicken and place on a shallow heat proof dish with the sliced mushrooms on top.
Sprinkle with the grated ginger, pepper and sesame oil and put the plate in a steamer and cover.
Steam covered for 23 minutes on medium high.
Serve with rice or noodles and vegetables.

The Wine
Enjoy with the latest release 2002 '1927 Vines' Marsanne - whilst stocks last!

Punjabi Lamb Cutlets
(Serves 3)
I have become very interested in Indian food in the last 12 months - the full & robust flavours have really got to me.
Enjoy this wonderful recipe!

Ingredients

  • 6 Lamb cutlets - trimmed
  • 3 tbsp vegetable oil
  • 2 tsp cardamom seeds - leave whole
  • 2cm cinnamon stick
  • 6 brown pepper corns - leave whole
  • 3 cloves - whole
  • 1/4 tsp chilli powder
  • 1 bay leaf
  • 1 brown onion - peel cut in half and medium slice
  • 4 cloves garlic - make into paste with a little water
  • 10gm fresh ginger - peeled & cut into julienne strips
  • 2 tsp Salt
  • 1/2 tsp cumin - ground
  • 2 large tomatoes - cut into small wedges
  • 100ml water
  • 1 tsp coriander - ground
  • 1/2 tsp garam masala
  • Small handful of fresh coriander - chopped

To Prepare
Heat oil in a non stick pan & when hot add cinnamon, whole spices, chilli and bay leaf.
Cook for about 30 seconds, add sliced onion and cook until browned.
Add the cutlets and brown on both sides, and then add the garlic paste, ginger, salt, cumin and tomato wedges and stir fry for 5 minutes.
Add 100ml of water, bring to the boil and reduce heat to medium, cook covered for 5 minutes, remove cover and cook for another 3 minutes.
There should be a small amount of gravy left - if not add a dash of boiling water.
Add the ground coriander, garam masala and fresh coriander, mix all together.
Serve on boiled rice.

The Wine
The spicy exuberance of the Dalfarras 2006 Shiraz would work a treat.

5 Hour Lamb Caserole
(Serves 4)
This is one of the easiest meals! Have all the veggies cut and ready, brown the meat, add the onions etc, throw all the vegetables and the wine and water into the pan, seal and forget for 5 hours

Ingredients

  • 1kg half shoulder of lamb - do not roll
  • 50ml Olive Oil
  • 4 rashers of streaky bacon
  • 2 red onions - peeled and quartered
  • 3 cloves of garlic - peeled and quartered
  • 1 large bouquet garni rosemary and thyme
  • 3 large waxy potatoes - peeled and cut into chunks
  • 1 celeriac - peeled and cut into chunks
  • 4 medium carrots - washed and halved lengthways
  • 2 medium parsnips - washed and halved lengthways
  • 350ml white wine (Tahbilk or Dalfarras)
  • 350ml water
  • Salt and ground black pepper - to season lamb

To Prepare
Pre heat fan-forced oven to 150C.
Put oil in a large heavy casserole pan, season lamb well and add to pan and brown all over on stove top.
Add bacon, onions and garlic - cook for another 4 minutes.
Add the herbs, vegetables, wine and water - bring to the boil.
Seal pan tightly with foil or baking paper then cover with the lid.
Place in the pre heated oven and cook for 5 hours.
To serve, pull away portions of the meat and add a selection of vegetables - if you want a green I suggest steamed round beans.

The Wine
Any of the current crop of our Cellar Door reds would work well with this dish - my particular favourite is the Cabernet Franc.

Chicken Rogan Josh
(Serves 4)
Kay and I have found this to be a most enjoyable dish indeed!

Ingredients

  • 8 Chicken thighs - skin off and boned cut into 1/4's
  • 1 tbsp fresh ginger - peel, finely chop & grind into paste
  • 75 ml water
  • 2 brown onions - peeled and chopped
  • 2 tbsp canola oil
  • 5 tomatoes cut into 1/4's or a tin of chopped tomatoes
  • 200ml chicken stock
  • 200ml plain yoghurt
  • Juice of a 1/2 lemon

Spices

  • 1/2 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 cinnamon stick
  • 1 tsp ground cardamom
  • 1 tsp cayenne
  • 2 tsp salt

To Prepare
Preheat oven to 180c.
Add oil to a large casserole and heat on medium high. When hot brown chicken pieces all over, take out and set aside.
Reduce heat and cook onion until soft then add the spices and cook for about 30 seconds.
Add garlic, ginger paste & water - stir to combine. Add chicken pieces, chicken stock, tomatoes and lemon juice.
Stir in the yoghurt a tablespoon at a time, bring to the simmer, tightly cover the casserole and place in preheated oven for 1 hour.
Steamed Arborio rice and bok choy or spinach compliment the dish but the choice of vegetables is yours.

The Wine
The latest Tahbilk 2009 Chardonnay is as enjoyable as this dish is - indeed!

Barramundi cooked in Tahbilk Marsanne and Orange Juice
(Serves 2)

Ingredients

  • 2 Barramundi Fillets
  • 2 Oranges - juiced and strained
  • 200ml Tahbilk 2009 Marsanne
  • 2 Garlic Cloves - fine diced
  • 2 Sprigs of Fresh Thyme or 1/2 teaspoon of Dried Thyme
  • Salt & Pepper
  • 4 Small White Potatoes - boiled
  • Spinach - steamed
  • Oil or Butter - 1 tablespoon of either

To Prepare
Heat a non stick pan on medium and when hot add oil or butter and allow to heat.
Add garlic and thyme, cook until the garlic starts to change colour - about 2 minutes.
Increase the heat to medium high and add the 2009 Marsanne (pouring a glass for yourself at the same time!) reducing the liquid to half. Add the orange juice and reduce again to half.
Reduce heat to medium, place fish in the pan and spoon over some of the liquid. Cook for 3 minutes, turn fish over and cook for another 4 minutes (a thick fillet might require a little more time)
Remove fish from pan and set aside in a warm place. Check remaining liquid and season to your taste. Reduce liquid to two tablespoons. Place the spinach in the middle of the plate, top with a fillet of Barramundi, pour the remaining liquid over the fish add the potatoes and Bobs your uncle.

The Wine
No prizes for guessing that Tahbilk 2009 Marsanne works a treat! (See Web Specials)

Fusilli with Prawns and Smoked Salmon
(Serves 2)

Ingredients

  • 250 grams Fusilli
  • 250grams peeled Green Prawns - sliced lengthways
  • 100 grams Smoked Salmon - sliced into 1 cm strips
  • 1/2 a small Brown Onion - peel and fine slice
  • 2 cloves Garlic peel and fine chop
  • Olive Oil
  • 1 cup of Cream - full or light (your preference)
  • 60 ml Tahbilk 2010 Grenache
  • Juice of half a Lemon
  • 1/3 cup fresh Coriander - chopped
  • 1/3 cup Broad Leaf Parsley - chopped
  • 15 grams Grana Padano or Parmesan Cheese - coarse grated
  • Salt and Pepper - to taste

To Prepare
Cook the Pasta, drain and return to the pot, add a little Olive Oil, toss and set aside, keeping warm.
Heat a non-stick pan wipe over medium to high heat. Add Prawns and cook until they turn pink (around 1½ minutes), set aside and keep warm.
Add 40ml Olive Oil to the pan (do not wash it) and when medium hot add the chopped Garlic and sliced Onion - cook until soft, about 5 minutes then add the Wine, Lemon Juice, Coriander and Parsley.
Cook until the liquid has been reduced by three quarters, add Cream and mix well.
Check for flavour and season to your taste.
Let the sauce come to the boil add the cooked Prawns mixing all together.
Add the Pasta to the Prawn sauce, mix together and plate up, lay the Smoked Salmon strips on top.

The Wine
The current release 2010 Grenache of course!

Rack of Lamb with Mango Chutney
(Serves 2)
I enjoy adding different flavours to the food I cook and this is a good example of an unusual combination that I think works very well - I hope you agree!

Ingredients

  • An 8 Boned Rack (or same size Loin if preferred)- fat removed
  • 2 x Pink Potatoes
  • 300gm Kent Pumpkin - cut into two
  • 250gm Round Beans
  • Salt
  • 1 Tablespoon Mango Chutney
  • 1 Tablespoon Rolled Oats - crumbled
  • Plain Yoghurt or Butter

To Prepare
Preheat oven to 220C.
Cut Potatoes in half lengthways and place on ovenproof plate along with the Pumpkin.
Place in preheated oven and cook for 50 minutes.
Mix the Mango Chutney and Rolled Oats together to make a paste and spread over topside of Rack or Loin and place on an ovenproof plate.
Steam the Beans for 7 minutes while the Lamb is cooking, keep warm until ready to serve.
When Potato and Pumpkin have cooked for 27 minutes add the plate with the Lamb and cook for 16 minutes.
Remove the Lamb and cover to keep warm while the Potato and Pumpkin cook for the remaining 7 minutes.
Plain Yoghurt with the Potato is preferred as it adds another dimension to the dish.

The Wine
Very hard to go past the latest 2006 '1860 Vines' Shiraz or to keep it in the 'family', the 2006 'Eric Stevens Purbrick' Shiraz.
If it is a tight budget week then the Tahbilk 2008 Shiraz works wonderfully also.

Oven Baked Barramundi with Mussels
(Serves 2)

Ingredients

  • 2 250/300g Barramundi Fillets
  • 2 Waxy Potatoes - cut in half and bake in oven for 55 minutes
  • 1 bag washed Spinach - cook in a non-stick pan on low heat until it begins to wilt, remove & keep warm
  • 12 Asparagus Spears - cook in boiling water for 3 minutes, remove and keep warm.
  • 12 fresh cooked Mussels - buy 1 kg and have the rest with Pasta the next day
  • 2 Tsp 'Purbrick & Crawford' Hot Lemon Relish
  • 3 thin slices of fresh Ginger
  • 4 Tsp Olive Oil
  • 1/2 cup chopped Coriander
  • Salt

To Prepare
Pre heat oven to 220C.
Remove beard from the Mussels and place in a saucepan with 1/2 cup of water or white wine.
Cook on high heat and once opened, remove to a bowl using tongs - it will take 4 to 5 minutes.
Tear a sheet of aluminum foil for each piece of fish, enough to fold into a parcel, and put 2 teaspoons of Olive Oil on each then place Barramundi on top.
Smear 1 teaspoon of Hot Lemon Relish on top of each portion of fish; add 2 slices of Ginger, a pinch of salt, six Mussels and half the Coriander.
Carefully fold the foil into a parcel and transfer to the preheated oven - cook for 9 to 10 minutes.
Place spinach in the middle of a warmed plate, position the Barramundi on top, add asparagus and baked potato and there you have it!

The Wine
The young & feisty 2011 Roussanne and this dish will be like a marriage made in heaven.

Chicken Wing Casserole
(Serves 2)

The Estate release 2010 Sangiovese alongside this Casserole works a treat!

Ingredients

  • 6 Chicken wings - wing tips removed
  • 2 Tbsp Olive Oil
  • 1 Parsnip - peeled and cut into 30mm quarters
  • 1 Large Carrot - peeled and cut into 30mm quarters
  • 3 Pink Potatoes - peeled and cut into thick slices
  • 10 Small mushrooms - wipe, stem and leave whole
  • 1 Large Onion - peel, cut in half & again into half rings
  • 2 Sticks of Celery - cut into large pieces
  • 2 Cloves of Garlic - peel and fine chop
  • 1 Piece of Preserved Lemon - adds to the flavour
  • 1 Tsp Dried Thyme (3 sprigs of fresh if available)
  • 1 Tsp Salt
  • 1/2 Cup of Wine - red or white, Tahbilk or Dalfarras
  • 1/4 Cup Chicken Stock (use water if not available)
    Spice Mix
  • 2 Tbsp Plain Flour
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Ground Ginger

To Prepare
Pre heat oven to 200C.
Combine spice mix ingredients & dust over wings.
Put the oil into a heavy casserole dish and bring to high heat, add dusted wings and brown all over - about 5 minutes.
Remove chicken, reduce heat and add onion and garlic, cooking until the onion starts to change colour - careful not to burn.
Add wine stirring into the onion & allow most of the liquid to reduce, then add chicken and all the vegetables plus the stock and salt.
Place greaseproof paper over the pan & then put on lid - this gives a better seal - before placing in the pre heated oven for 75 minutes.

Atlantic Salmon - My Way
(Serves 2)

A simple but wonderfully tasty dish ideally suited to the 2011 Viognier.

Ingredients

  • 2 portions of Atlantic Salmon with skin on
  • 2 Tsp of one of the following from the "Purbrick & Crawford" range - Chilli Jam, Hot Lemon Relish, Tomato Relish or Lemon Chutney
  • Salt
  • Oil

To Prepare
Pre heat oven to 200C.
Rinse and dry the Salmon portions and put on a plate skin side up and sprinkle & then gently rub in 1/2 tsp of salt on each.
Heat a non stick pan to high heat.
Place Salmon in pan skin side down and cook for a maximum of two minutes.
Remove from pan and put on an oven proof plate skin side down.
Smear 1 tsp of your "Purbrick & Crawford" selection over the Salmon and then place in oven and cook for 8 minutes.
Serve with your choice of Asparagus or Bok Choy

Thin Cut Lamb Loin with Spring Onions
(Serves 2)

A tasty little dish that will go very nicely indeed with the latest Everyday Drinking 2004 Shiraz!


Ingredients

  • 300g Lamb Loin - Cut across into thin slices
  • 8 Spring Onions - Slice into long slivers, white and light green parts only
  • 3 Cloves of Garlic - Peel and thin slice
  • 4 peeled slices of Ginger - Cut into fine slices
  • 4 Tbsp Canola Oil
  • 150g Button Mushrooms - Wipe and trim off stem
  • 1 Red Capsicum - Deseed & slice lengthways (5mm wide)
  • 16 Snow Peas - Top and cut in half
    Marinade
  • 1 Tbsp Soy Sauce
  • 1 Tbsp 'Purbrick & Crawford' Garlic Sauce (If you don't have any 'Purbrick & Crawford' Garlic Sauce call me to order! Or increase the Soy Sauce)
  • 2 Tsp Dry Sherry
  • 1 Tsp Cornflour
    Sauce (Combine all ingredients)
  • 1/4 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 2 Tsp Soy Sauce
  • 2 Tsp Dry Sherry
  • 1 Tsp Sesame Oil
  • 1 Tbsp Water

To Prepare
Gently stir the lamb & marinade ingredients together until lamb is coated - leave in bowl for 30 minutes.
Heat the Wok until hot & swirl in 2 tbsp of oil.
Add the capsicum, button mushrooms and snow peas turning and tossing for 2 minutes - do not overcook as the vegetables need to remain crisp.
Remove to a warm serving plate and keep warm.
Re heat Wok & swirl in remaining oil - add the garlic and ginger turning until they start to colour. Put in the lamb and turn for 30 seconds, add the sliced spring onions, combine with the lamb then add the sauce.
Keep tossing until the lamb is cooked and most of the sauce is absorbed - about 2 minutes.
Return the cooked vegetables to the Wok and toss with the lamb.
Remove to the serving plate, sprinkle with a few drops of sesame oil.
Serve with steamed rice.

Poached Quail with Noodles and Spinach
(Serves 4)

This is not a flight of fancy - it is delicious!

Ingredients

  • 4 large Quail - Rinse and pat dry.
  • 10cm piece of Ginger - sliced
  • 3 Spring Onions - trimmed and cut into 2cm pieces 1 small Red Chilli - chopped, or ½ tsp of Chilli paste
  • 1 stick of Lemongrass - trim and split lengthwise
  • 5 Star Anise
  • 2 tablespoons Brown Sugar
  • 125ml Dry Sherry
  • 125 gms Noodles
  • 250 gms Spinach

To Prepare
Fill each Quail with Onion and a slice of Ginger.
Place remaining Spring Onion, Ginger, Chilli, Lemongrass, Star Anise, Brown Sugar and Dry Sherry into a saucepan.
Add the Quail and cover with cold water and place a plate on top of the quail to keep them submerged.
Bring to the boil, and boil for 90 seconds - not a second more - turn of the heat and over with a tight fitting lid and cool for 4 hours then refrigerate overnight.
Remove Quail then strain and reserve liquid and remove flesh from carcasses.
Place 2 cups of reserved liquid in a saucepan and cook over high heat until reduced by half.
Cook Noodles & Spinach separately - drain well.

To Serve
Serve on bed of Noodles topped with Quail, the reduced liquid and Spinach.
Note: Do not reheat Quail before serving - they will become tough.

The Wine?
Kay and I found the Tahbilk 2011 Verdelho to work very nicely with this dish.

Stir-fried Pork with Bean Sprouts
(Serves 4)

A little touch of the Orient to spice up your dining experience - who said to order take away!

Ingredients

  • 250gm Pork Loin or Fillet- Cut into match stick sized pieces
  • 1 Green & 1 Red Pepper halved lengthwise seeded and sliced lengthwise into thin strips
  • 90ml Canola Oil
  • 4 thin slices of fresh Ginger cut into fine threads
  • 450 gm Bean Sprouts
  • 12 small Button Mushrooms - uncut
  • ½ tsp Salt
  • 3 peeled cloves Garlic finely chopped
  • 3 Scallions halved lengthwise, cut into 5 cm sections, white and green pieces kept separate
  • 2 tbsp Medium Dry Sherry
    Marinade
  • 1/4 tsp Salt & 1/4 tsp Sugar
  • 2 tsp light Soy Sauce
  • 1 tsp Purbrick & Crawford Garlic Sauce
  • 1/2 tsp fresh ground Black Pepper
  • 1 tsp Medium Dry Sherry
  • 1/2 tsp Corn Flour & 1 tbsp Water
    Sauce
  • 1/2 tsp Corn Flour
  • 3 tbsp Water
  • 2 tbsp Oyster Sauce

To Prepare
Place the pork in the marinade for 20 minutes.
Mix sauce ingredients together and put aside.
Heat a wok over high heat until smoke rises then add half the oil, the ginger and as it sizzles the bean sprouts, green and red capsicum and the mushrooms.
Season with 1/2 tsp of salt and then turn and toss for about 3 minutes. Remove to a warm serving plate.
Wipe the wok with paper towelling, reheat and add the remaining oil, add the garlic and white parts of the scallions, stir a few times then add the pork.
Toss for about 30 seconds, until the pork begins to turn opaque, splash the 2 tbsp of sherry around the sides of the wok and continue to stir until the pork is cooked - about 60 seconds.
Pour the well mixed sauce on to the pork stirring as it thickens, add the green parts of the scallions, stir a few times then scoop the pork on to the vegetables.
Serve with rice, or noodles if you prefer.

The Wine
The spicy freshness of the Dalfarras 2008 Shiraz/Viognier  works a treat with this dish. 

Herbed Rabbit Casserole

(Serves 4)

A rustic country favourite of mine!

Ingredients

  • 1.5kg Rabbit - Cut into even sized pieces (loin & hind quarters preferred)
  • 30ml Canola Oil
  • 1 tbsp Plain Flour - for dusting rabbit pieces
  • 200ml Chicken Stock
  • 200g of Chopped Tomato (tinned or fresh)
  • Potatoes for baking
  • Salt and Pepper - season to taste
    Marinade
  • 1 medium Red Onion - medium diced
  • 3 Garlic Cloves - whole with skin on
  • 150ml Tahbilk or Dalfarras white wine
  • 30ml Olive Oil
  • 1 sprig Rosemary
  • 1tbsp Mixed Herbs

To Cook,
Pre heat oven to 200C
Add rabbit to marinade in a bowl, mix well and marinate in refrigerator for 2/3 hoursRemove rabbit from marinade & dust with flour - reserve the marinade.
Heat 15ml of oil in a casserole pan; add half of the rabbit pieces and brown all over for 3 to 4 minutes.
Set aside, add the remaining oil and brown the rest of the rabbit pieces.
Return all rabbit pieces to the casserole pan, add the tomato, reserved marinade and chicken stock.
Season to taste; stir to mix with the rabbit pieces.
Cover and bake in oven for 90 minutes - if not tender, leave for another 10 minutes.
Serve with baked potatoes and round beans.
Chairman's Note: After the rabbit is removed you can make a lovely flavoursome sauce by reducing the remaining liquid in the pan over a medium heat.

The Wine
Serve Dalfarras 2011 Pinot Grigio/Viognier with this dish.