If you were coming for dinner I'd make... [Archive]

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scott522

1st November 2006, 17:08

Thought we could list our fave dish(non-human variety!) that you'd serve up if someone special was coming for dinner...
...so here goes...
If you were coming to dinner I'd make -
Entree:
Italian Prawn Cocktails (prawns wrapped in proscuitto served in a glass with shredded lettuce and my special sauce)
Main:
Indiana Chicken (chicken in a creamy curried white wine and pineapple sauce with rice)
Dessert:
My Peach Slice (baked slice with custard and peaches on a biscuit base)
Wines:
3 Witches Chardonnay

toddy

1st November 2006, 17:36

Entree:
Doritos

Main:
2 Minute Noodles

Desert:
Paddle Pop

Drinks:
Baileys and Milk

Warwick

1st November 2006, 17:42

A 6-pack and 3 pies.

TheBrownDog

1st November 2006, 17:55

toddy

1st November 2006, 17:55

A 6-pack and 3 pies.

What sauce?

Glyndon

1st November 2006, 18:00

TheBrownDog

1st November 2006, 18:05

scott522

1st November 2006, 20:24

And I would happily supply, Mesh Eden Valley Riesling for the entree, and Petaluma Chardonnay for main and Forest Estate Botrytis Riesling for dessert.

Are you trying to seduce me?
;)

scott522

1st November 2006, 20:26

What time shall I come round scottster? 7 good for you?

No proscuitto for me though, cant abide the stuff! Bring on your Indiana Chicken though, sounds awesome. I'm a sucker for anything with pineapple.

Can easily do without Prosciutto, Dog- and as for dinner, you and the GF are welcome round here anytime, but hey u already knew that !

Glyndon

1st November 2006, 20:26

Are you trying to seduce me?
;)

hee hee...well you have to have fine wine to accompany fine food and good company...and call me a wine snob, but I dont drink bad wine.

sherminator

1st November 2006, 20:37

Entree:
Sausages

Main:
Sausages

Desert:
Sausages

Drinks:
Jim and Coke

Don't like it, GTFO my property. *Cocks rifle*

John

1st November 2006, 20:57

And I would happily supply, Mesh Eden Valley Riesling for the entree, and Petaluma Chardonnay for main and Forest Estate Botrytis Riesling for dessert.

Good selection the only thing I may pull you up on is the sticky. Maybe a
Miranda Golden Botrytis. Still we might be debating degrees of excellance.:thumbsu:

Glyndon

1st November 2006, 20:59

Good selection the only thing I may pull you up on is the sticky. Maybe a
Miranda Golden Botrytis. Still we might be debating degrees of excellance.:thumbsu:

Miranda is a great sticky, but recently had the Forest estate from NZ and it was amazing. Really high class wine, not cheap, but worth the money. The Miranda I believe is one of the best money for value wines in this country though.

Ashli

1st November 2006, 21:20

Entree:
Doritos

Main:
2 Minute Noodles

Desert:
Paddle Pop

Drinks:
Baileys and Milk

Haha Loves it! Yeah mine would be something similar

Entree: (get my dad to make) Oysters Kilpatrick and (microwave) some garlic bread etc

Main: Nachos

Dessert: Choc slice? Fruit and Ice Cream with Ice Magic on top?

Drinks: Whatever the hell is in the fridge?

Grimreepah

1st November 2006, 21:26

If you were coming for dinner I'd make...

... a phone call to the local restaurant, preheat the oven to keep it warm and then look up the recipe to cover my tracks.

John

1st November 2006, 21:32

hee hee...well you have to have fine wine to accompany fine food and good company...and call me a wine snob, but I dont drink bad wine.
I am partial to good wine to be honest. Then I am also partial to good beer as well:).

I have a bunch of wine mates that meet whenever we can get together and have a tasting. It is semi formal in as much as the tastings are structured but the night is at a designated persons house and very much a casual get together. We talk about the wines but can be easily distracted and talk sport or any other subject that comes up.

At the last tasting for example the theme was a tasting of 2000 reds. The host though made it a taste off with the wines served D'arenberg Footbolt Shiraz and the D'arenberg High Trellis Cab Sav verses Brands Shiraz and Brands Cab Sav verses Baileys Of Glenrowan 1920 Old Block Shiraz and the Baileys Of Glenrowan Cab Sav. Bailey make big big wines. The week later I went and got the latest 1920 Old Block Shiraz, a 2002 from memory and it had the biggest tannin structure I had had in ages. 20 - 30 year stayers in the right cellering conditions. We are having a get together in a weeks time so I shall let you know what is served if you like. The host serves blind so there are no bias. The 2000 Brands Cab Sav is an awesome wine that is everything I like about good Coonawarra. Minty aromas with that seamless dark fruit and cedery oak balance. Soft though grainy tannin. I think Dans may still have a bottle or two left in their Gabba store at around $28.

There was a little bit of wine chat on the lifstyles site on the main board and the Mod is in the trade. I used to buy off him many years back and he has a very informative e-letter called starwine but it is so competative locally now that it is not worth the effort to go interstate to be honest. Happy to chat wine any time and in fact Friday is for me during the season a good bottle and the game. :):thumbsu:

philhawk

1st November 2006, 21:35

... a phone call to the local restaurant, preheat the oven to keep it warm and then look up the recipe to cover my tracks.

:D

I like the way you think.

John

1st November 2006, 21:40

Miranda is a great sticky, but recently had the Forest estate from NZ and it was amazing. Really high class wine, not cheap, but worth the money. The Miranda I believe is one of the best money for value wines in this country though.

The 95 was up there with the De Bortoli Noble one at it's best but a third of the price. I can remember buying a case and leaving it around a mates place because I do not have a cellar. The last bottle was drunk a year or two back and it was still drinking beautifully. If Chateau d'Yquem are better than they must be very very good indeed. One day I hope.

scott522

1st November 2006, 21:42

hee hee...well you have to have fine wine to accompany fine food and good company...and call me a wine snob, but I dont drink bad wine.

just name the date then ;)

my place or yours ?

scott522

1st November 2006, 21:44

... a phone call to the local restaurant, preheat the oven to keep it warm and then look up the recipe to cover my tracks.

Noice reepah !
:)

CoZi36

1st November 2006, 21:46

Haha Loves it! Yeah mine would be something similar

Entree: (get my dad to make) Oysters Kilpatrick and (microwave) some garlic bread etc

Main: Nachos

Dessert: Choc slice? Fruit and Ice Cream with Ice Magic on top?

Drinks: Whatever the hell is in the fridge?

Wheres the Cinnamon Toast? or Pancakes? lol

John

1st November 2006, 21:49

Miranda is a great sticky, but recently had the Forest estate from NZ and it was amazing. Really high class wine, not cheap, but worth the money. The Miranda I believe is one of the best money for value wines in this country though.

I forgot to mention that we are off to NZ in a couple of weeks and Marlborough is high on the list so a visit to Forrest Estate is possible.

John

1st November 2006, 21:50

Noice reepah !
:)

But does he cover his tracks? :)

scott522

1st November 2006, 22:00

Please John bring me back a bottle of their unwooded, i will pay you handsomely...

Grimreepah

1st November 2006, 22:10

But does he cover his tracks? :)

I am forbidden to divulge family recipes, John;)

John

1st November 2006, 22:16

Please John bring me back a bottle of their unwooded, i will pay you handsomely...

Chardonnay?

John

1st November 2006, 22:18

I am forbidden to divulge family recipes, John;)

Is this like the secret herbs and spices recipe :p

scott522

1st November 2006, 22:26

Chardonnay?

Thank you dearest...:)

John

11th November 2006, 11:28

A couple of useful;) wines I had the pleasure of tasting last night.

03 Mt Edwards Pinot Noir. 98 Glenguin Shiraz. 93 Henschke Mt Edelstone.
94 Wynns Coonawarra Cabernet Sauvignon. 97 Seppelt Great Western Shiraz.
96 De Bortoli Noble One.

Quigley

11th November 2006, 21:02

I lived for a few years in the Hunter Valley and managed to wander out there a few times to try the wines. If you ever get down to the Hunter make sure you try:

Keith Tulloch - consistently one of the best semillons in Australia at a really good price. His Kester Shiraz is also top shelf (2002 is great) and his botrytis is also very nice.

Tyrells - make a lot of good wine but their Vat 1 Semillon is one of the best white wines in Australia. At the cellar door they do a current vintage tasting and sale which is a great young wine and about half the price of the aged commercially available wine. You can also taste some of the different vintages which makes going to the cellar door good. The 96 and 97 vintage are drinking fantastically well atm.

Mt Pleasant - their Lovedale semillon is right up there with the Vat 1 enough said. Also have a good variety of reds. The Maurice O'Shea is only released on good years and I have a nice case of 2000 which I am waiting to get some more age on before cracking. Their Rosehill shiraz is also a fine wine for the price.

Piggs Peake - quirky small winery who have had a change in winemaker and are now very good. Virtually all their wine goes to their mailing list so it pays to go along to the cellar door. They use some unusual varietals and they are well worth trying. They do a really good ice wine. I have some at home but I had a glass at a restaurant recently and I cannot speak highly enough of it. Really finished the meal on a big high.

Margin - the Margin Botrytis is considered the premier sticky of the hunter although for me it probably hasn't been as good over the last couple of years. Still worth giving a try though.

Lakes Folly - very small winery which is considered one of the premier brands in Australia despite it being virtually impossible to get commercially. Only make two wines being a Cabernet and a Chardonney. Big wines worth giving a try.

On the meal front I occasionally have people around and like to experiment on them. Lately though I have been cutting out the entrees and just going for a bread starter with some olive oil and homemade caramelised balsamic. For mains I like to try hidiously complicated recipes that I can't usually be a$$ed making for a normal meal. The last one I did was a caramalised pork hock with Chilli vinegar from the Longrain restaurant cookbook. Desserts I do well with things like strawberry and coconut brulee, Rasberry and chocolate mousse trifle, lemon curd cheesecake.

On desserts here's a tip for those looking to impress. If you get a packet of CSR dark brown sugar from the supermarket it has the best sticky date pudding recipe you could ever want. It is pretty easy and I have paid for a hell of a lot worse. Whack a bit of King Island cream with it and its a winner every time.

Ashli

11th November 2006, 21:21

Wheres the Cinnamon Toast? or Pancakes? lol

You forgot the french toast... that took me 45 minutes to make... How the hell was I suppose to no their was a seperate 'on' switch for the hotplates????

Warwick

11th November 2006, 21:40

Geez Ashli, you would never survive Grim's rules:

http://www.snopes.com/language/graphics/goodwif1.jpg

Ashli

11th November 2006, 21:43

Geez Ashli, you would never survive Grim's rules:

http://www.snopes.com/language/graphics/goodwif1.jpg
If that is the old school housewife thing I do believe making an "Ash's Rules" to accompany it. Mine were so much better.

danielcanberra

11th November 2006, 21:50

I lived for a few years in the Hunter Valley and managed to wander out there a few times to try the wines.

Did you get to Brokenwood Quigley?

I really liked their Harlequin (both red and white), but was told they no longer make it.

I meant to buy a '98 Graveyard once but erred on the price ($80) and now regret it. Would have been a fine drop.

Quigley

12th November 2006, 20:42

Did you get to Brokenwood Quigley?

I really liked their Harlequin (both red and white), but was told they no longer make it.

I meant to buy a '98 Graveyard once but erred on the price ($80) and now regret it. Would have been a fine drop.
I like the Brokenwood wines but the problem with their cellar door is that you can only try their cheap stuff. They don't bring anything decent out to try and so it is not really worth going imo just to try the $10-$20 wines.

I think the Graveyard is an extremely good wine although a bit overpriced for a hunter shiraz. There are other hunter shiraz around for half the price that are just as good I think. On the Shiraz front I would go the Keith Tulloch Kester, Thomas KISS, Mt Pleasant Maurice O'Shea, Meera Park Terracotta or the Tyrells Vat 9. As with all this though it ultimately comes down to personal taste and what I like a lot of people might not be that fussed with.

Homer Jnr

13th November 2006, 06:55

Entree: Garlic Bread

Main: Pizza...

1 x Meatlovers
1 x Hawaiian
1 x Supreme

Desserts: Ice-Cream.

Drinks: 1.25l Pepsi

All for $21.95

John

13th November 2006, 07:50

I like the Brokenwood wines but the problem with their cellar door is that you can only try their cheap stuff. They don't bring anything decent out to try and so it is not really worth going imo just to try the $10-$20 wines.

I think the Graveyard is an extremely good wine although a bit overpriced for a hunter shiraz. There are other hunter shiraz around for half the price that are just as good I think. On the Shiraz front I would go the Keith Tulloch Kester, Thomas KISS, Mt Pleasant Maurice O'Shea, Meera Park Terracotta or the Tyrells Vat 9. As with all this though it ultimately comes down to personal taste and what I like a lot of people might not be that fussed with.

Agree. There is alarge amount of snobbery in the wine world. I have to admit to having premium tastes when it comes to wine but I do not begrudge anyone who likes a bottle of Oxford Landing. All power to them.

As to the Hunter there have been a couple of posts on here that have praised the region. On a personal note I am a fan of Hunter Sems and not so much of the Shiraz. I find the Shiraz far to earthy/leathery for my own liking. Hunter Sems though for me are the best in the country.

Warwick

13th November 2006, 08:51

Entree: Garlic Bread

Main: Pizza...

1 x Meatlovers
1 x Hawaiian
1 x Supreme

Desserts: Ice-Cream.

Drinks: 1.25l Pepsi

All for $21.95
I like it. You have covered the major food bases, and topped it off with an excellent drop. 05 vintage pepsi if i'm not mistaken.

TheBrownDog

13th November 2006, 17:28

I like it. You have covered the major food bases, and topped it off with an excellent drop. 05 vintage pepsi if i'm not mistaken.

I prefer Fanta with Pizza.

Its a mature yet cheeky drop with orange fruit overtones and a refreshing fizz.

John

13th November 2006, 18:43

I prefer Fanta with Pizza.

Its a mature yet cheeky drop with orange fruit overtones and a refreshing fizz.

Your a deadset philistine TBD. Every one knows that Solo Lemon is the perfect match as the lemon cuts though the fattines of the cheese.

Quigley

17th November 2006, 16:00

Agree. There is alarge amount of snobbery in the wine world. I have to admit to having premium tastes when it comes to wine but I do not begrudge anyone who likes a bottle of Oxford Landing. All power to them.

As to the Hunter there have been a couple of posts on here that have praised the region. On a personal note I am a fan of Hunter Sems and not so much of the Shiraz. I find the Shiraz far to earthy/leathery for my own liking. Hunter Sems though for me are the best in the country.
Agree with you that the semillons are definately the best of the wines coming out of the hunter. If you were going to drink the reds though they were the ones I would recommend and if you see a bottle of the Kester I would give it a try as it might surprise you.

I must say though it often pays to go to tastings particularly guided ones to work out exactly what you like. I have been drinking whiskey and whisky for years without ever giving it much thought to what I liked or didn't like. This year I went to Scotland for my brother's wedding and he lined us up there with about a dozen different scotches from the different regions and trying them one after the other really gave you an appreciation of the different styles. I found out that I like the really peaty single malts usually from the highlands like Laphroaig. If I didn't actually sit down and try a few at once I don't think I would have ever worked that out.

Worth doing with wines too imo. I spent a few years drinking Chardonney and Sav Blanc because everyone was drinking them before I realised that as a general rule I didn't much care for them. Sounds strange but often people go along with these things without giving them much thought.

danielcanberra

29th November 2006, 17:56

John

29th November 2006, 22:33

I would be interested in any opinons on the Katnook chardonnay 2004
http://www.katnookestate.com.au/katnookestate/wine.asp?wineID=57

http://www.katnookestate.com.au/katnookestate/images/bottles/57.jpg

Never had the Katnook whites but I would suggest they would be good as they make very good wine across their range of reds. Their Merlot is easily one of the best I have ever had. The 99 was outstanding. The Cabernet is rarely anything but very good. How much?

danielcanberra

2nd December 2006, 08:59

Never had the Katnook whites but I would suggest they would be good as they make very good wine across their range of reds. Their Merlot is easily one of the best I have ever had. The 99 was outstanding. The Cabernet is rarely anything but very good. How much?

Not at Dan Murphys for that Founders Block. But they had the Katnook Estate Chardonnay. Around $23.

http://www.katnookestate.com.au/katnookestate/images/bottles/5.jpg
Vintage Cellars phoned me earlier in the week about their warehouse clearance and they were selling 2004 for $22 a bottle (told me that it was reduced from $35)

I even put in an order for half a doz, with another half doz of Chapel Hill Shiraz ($245), but I rang back 10 minutes later and cancelled the order. I still have Lions membership to pay !

John

2nd December 2006, 09:06

Not at Dan Murphys for that Founders Block. But they had the Katnook Estate Chardonnay. Around $23.

http://www.katnookestate.com.au/katnookestate/images/bottles/5.jpg
Vintage Cellars phoned me earlier in the week about their warehouse clearance and they were selling 2004 for $22 a bottle (told me that it was reduced from $35)

I even put in an order for half a doz, with another half doz of Chapel Hill Shiraz ($245), but I rang back 10 minutes later and cancelled the order. I still have Lions membership to pay !

Gotta get your priorities right;).

I have not had Chapel Hill for a while but recall a good unwooded Chard.

danielcanberra

3rd December 2006, 19:10

Gotta get your priorities right;).

I have not had Chapel Hill for a while but recall a good unwooded Chard.

A toast to you John. One of my faves.

http://www.nowtoronto.com/issues/2006-01-26/goods_drinkup+2.jpg

John

3rd December 2006, 19:47

A toast to you John. One of my faves.

http://www.nowtoronto.com/issues/2006-01-26/goods_drinkup+2.jpg

I am impressed:thumbsu::thumbsu:. Sadly I am sipping a Tooheys Old, while watching the music show on ABC and thinking that I return to work tomorrow after 3 weeks off. "Sigh":(

danielcanberra

12th December 2006, 19:46

I totally recommend Brown Bros new Zibibbo. (http://www.brown-brothers.com.au/ourwine/product.aspx?vintageid=908)

It's bottled as a sparkling, but is a moscato (there is also another Brown Bros Moscato (http://www.brown-brothers.com.au/ourwine/product.aspx?vintageid=790) also nice).

Close enough to the moscato/frizzante that I drank in Italy served in a terracotta jug at a seafood restaurant in Manarola, or was it Riomaggiore, or Vernazza?

Sigh!

roostersgal4eva

12th December 2006, 21:16

Entree: Pastry pockets with pesto, chicken and camembert cheese.

Main: My special gnocci with sundried tomatoes, cream and cashews.

Desert: homemade apple crumble with toffee sauce.

Drinks: Coopers... ice cold. :thumbsu:
Ohhhhhhhhh Yuuuuuuuuummm **drools** - can I come :D

If not....
Entre: Italian Antipasto with rosemary & garlic bread

Main: Lemon, Chicken and Asparagus Risotto garnished with fetta cheese

Desert: Tirimasu with a caffe' late to wash it down