Queensland Food & Wine Guide - Queensland Holidays

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WINERIESSchnapps toattentionFancy liquoraficionados, makea bee-line for GoldCoast’s TamborineMountain Distillerywhere over 60liqueurs, schnappsand spirits willensure your tastebuds are in a spin.Absinthe will makethe heart growfonder, however it’sthe Lemoncello thatexperts say is thebest outside Italy.Owner Alla Wardhand paints everybottle. Open Wed toSun, Beacon Road,North Tamborine.Park Road, features a grand homesteadwith sweeping verandahs, intimatedining rooms and a cellar door.At Sirromet, created by the MorrisFamily at Mt Cotton, with its 100hectare vineyard, and state-of-the-artwinery, the winemaker is Adam Chapman.Drive north-west from Brisbane on theD’Aguilar Highway, climb the rangesclothed with hoop pines until youreach Kingaroy in the South Burnett.The cooler climates and altitude aresimilar to the Hunter Valley, so areperfect for yielding high quality wines.Unfermented green grapes are madeinto verjuice.On the Booie Range, Bernie and JudithCooper are the new owners of Cranes,one of the region’s original wineries.Their Shiraz, which has been aged in theunderground cellar, is a smooth drop.Stop at Ziebarth Wines for a fine Roseand a home made pie, then CaptainsPaddock which is owned by MaryannePidcock, partner Peter Eaton and Merlotthe kelpie. Lunch with a glass of Rosettais recommended. At Moffatdale, the 173hectare Clovely Estate is a notable successstory with exports around the world.Other note-worthy cellar door cafés areTipperary Estate, Bridgeman DownsCellars, Dusty Hill Vineyard, RodericksFine Wines and Stuart Range Estate.On the Sunshine Coast hinterland,boutique vineyards range from thebeautifully located Settlers Rise Vineyardand Winery at Montville, and DingoCreek Vineyard in its pretty bush setting atTraveston; to Glastonbury Estate Winesin Eumundi and the Eumundi Winerywhere a Petit Verdot and light lunch arejust the ticket. The world’s first and onlytropical fruit wine region is attributedto the area from Ingham to Mossman,including the Atherton Tablelands, inTropical North Queensland. Mangoes,lychees, Davidson plum, black sapote,bush lime, dragon fruit, mangosteens andpassionfruit are among the luscious fruitsused. Wineries such as Murdering Pointat Kurrimine, De Brueys Boutique Winesat Mareeba and Paradise Estate Winesat Mission Beach welcome visitors. Beprepared for some surprises at Pacific Blueat Ingham. Its chilli and lime wine is calledSnakebite.16 QUEENSLAND FOOD AND WINE GUIDE
Mixed berry & white chocolate tiramisuRecipe from Philip Johnson, E’cco Bistro, BrisbaneServes 10-12Photo - Anthony WheateRASPBERRY COULIS500g fresh or frozen raspberries200g caster sugar250ml (1cup) water1-2 tbs cointreauTIRAMISU1 gelatine leaf30ml (1 1⁄2 tbs) cream4 egg yolks75g caster sugarzest of 1⁄2 lemon375g mascarpone3 egg whites300g savoiardi (sponge fingers; preferably Italian)200g assorted fresh berries (raspberries, blueberries,halved strawberries)165g best-quality white chocolate, gratedTO SERVE400g mixed fresh berries, extrashaved white chocolateOut of the BoxDon’t miss these top drops as rated out of100 by James Halliday in his Australian WineCompanion 200694/100 Ballandean Estate Cabernet Shiraz 200294/100 Summit Estate Cabernet Merlot 200294/100 Crane Winery Cabernet Sauvignon 200294/100 Mountview Wines Reserve Semillon 200493/100 Symphony Hill Wines Reserve Shiraz 200393/100 Robinsons Family Vineyards Chardonnay 200093/100 Boireann Shiraz Viognier 200392/100 Barambah Ridge Chardonnay 2004But hurry as they’re selling fast!To make the coulis, combine raspberries, sugar andwater in a small saucepan and bring to the boil. Removefrom heat and puree mixture in a blender. Pass througha fine sieve to remove all seeds, then stir in cointreauand set aside.For the tiramisu, line the base and sides of a 24cmspringform tin with baking (silicone) paper. Soak thegelatine in cold water until soft. Heat the cream in asmall saucepan until almost boiling. Remove gelatinefrom water, squeeze to remove excess moisture thenadd to hot cream; stir until dissolved.In a mixing bowl, beat egg yolks, sugar and lemon zesttogether until thick and pale. Stir in mascarpone untiljust combined then fold in gelatine mixture. Whiskegg whites to soft peaks and carefully fold throughmascarpone mixture.Lightly soak savoiardi in half the warm raspberry coulisbefore placing in a single layer in base of prepared tin(reserve the remaining coulis for serving). Spread withhalf the mascarpone mixture, sprinkle with one cup ofthe berries and half the white chocolate. Repeat withremaining ingredients to form a second layer. Coverand refrigerate for several hours or overnight beforeserving.To serve, cut tiramisu into wedges and place on servingplates. Moisten extra berries with remaining coulisand spoon over or alongside. Top with shaved whitechocolate.NOTE The coulis for this recipe varies slightly as itneeds to be of a thinner consistency to soak thesavoiardi biscuits.QUEENSLAND FOOD AND WINE GUIDE 17
Page 1 and 2: Where youwon’t mind afew bugs wit
Page 3 and 4: FRESH PRODUCEWhere rich pickings ab
Page 5 and 6: charter boats to local restaurantse
Page 7 and 8: Brisbane ShinesBrisbane city has a
Page 9 and 10: Brisbane in recent decades hascome
Page 11 and 12: A towel length away from the sand o
Page 13 and 14: Hot smoked red emperor and pink pom
Page 15 and 16: Address Validity Conditions110 Surf
Page 17: Those distant blue ranges that line

Queensland Food & Wine Guide - Queensland Holidays

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