Indulge July 2014

A Special Liquorstax Promotion

JUNE 2014 1 INDULGEJune 2014

A S P E C I A L L I Q U O R S TA X P R O M O T I O N

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Country living

SYDNEYS ENTRE TO PURE ENJOYMENT

MEET THE McCLYMONTSThe three charming country girls who are singing up a storm!

COUGAR BOURBON SCORES 95 OUT OF 100Find out why its at the top of the list.

THE PLOUGH & HARROW HOTELSydneys best kept secret serving up the ultimate pub experience.


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After undergoing renovations in 2012, the hotel offers a modern dining experience while still retaining its authentic, rural history and laidback mood.Set on Camdens iconic Argyle Street, studded leather lounges centre around a crackling fireplace and the smell of freshly roasted chicken lingers in the air. Drop down lights illuminate the black and white portraits on the wall and the thick, timber tables add to the modern, countryside feel.The open-air dining area features scoop back wicker seating, modern wooden tables and polished timber floors to create the ultimate wholesome, pub dining experience.The menu has patrons spoilt for choice, with its unique fusion of Italian, Asian and Australian cuisine sure to satisfy even the most stubborn taste bud. Think warm fettuccine cabonara laced with freshly shaved parmesan, thai beef salad with a wonton basket, and chicken breast stuffed with pancetta and buffalo mozzarella, with a side of chat potatoes, baby beetroots and pumpkin drizzled with garlic cream. If traditional pub grub is your preference, you wont be hard pressed to find something to enjoy. The Plough and Harrow Hotel have the art of pub food down to perfection with their unique beef and ale pie, with a side of mash, buttered broccolini and mushy peas topped with gravy.

Children can also join in the dining experience, with the kids menu brimming with options. Chicken schnitzel and chips or the pan fried chicken with roasted baby potatoes and salad are popular options among the younger patrons.To end your experience on a high note, you cant go past the chocolate deep-fried spring rolls. The warm, melted chocolate encased in crunchy, fried pastry makes it an unrivalled dessert experience.So gather your friends and family and organise a get together at the Plough and Harrow Hotel this is definitely one for the bucket list!

LYN BOWTELL

Editor-in-Chief Aaron Monks Business Manager Kaila Acevedo Designer Bella Wess, Jazzie Martin Head of Integration Natalie Kasparian Head of Digital Amy Baker Content Manager Michaela Brogan Contributors Jacquii Alexander, Jay Huxley, Thomas Mazzei, Arrnott Olssen, Kate Liston Advertising Brad Monks, Aza Jeyran Advertising Opportunities (02) 8302 4200 facebook.com/IndulgeSydney

Lyn Bowtell is a singer/songwriter, regarded by her peers as one of the best in the business. With a voice that defies gravity Lyn effortlessly weaves her way between tenderness and rage, through despair and joy, and leaves us breathless for the experience.Music has always been my great escape, and performing live my greatest pleasure. I cant imagine what my life would be liake without the gift of being able to express myself in this way.Both my parents were musical. My Dad played accordion with his father and brother for the old time dances I have some lovely memories of CWA perfectly cut sandwiches, staying up til 2am while the people danced continuously to the music Pride of Erins, Waltzs And old halls with hard wooden seats I would eventually fall asleep on after a dance on my fathers feet. My Dad also sang, played piano, organ and drums. Mum sings and can play piano accordion, auto-harp and bag-pipes. I grew up listening to them both play music all around the house. After dinner was over with Mum & Dad would often get out the accordions and I loved to listen, or play along on a pot or pan.When I was 6 or 7 I got a copy of Dolly Partons The Great Pretender & The Carpenters Greatest Hits.. I played both those tapes to death. I loved Dollys lightness and almost giggly singing Karen Carpenter had so much pain and melancholy.. I think it was the perfect combination to learn from.Singing was just something I always did. I cant remember ever NOT singing I would get in trouble at school for singing during quiet reading time I never knew I was doing it. I would just make songs up. I borrowed my first guitar from my now sister in law at age 12.. It was a nylon string 3/4 sized classical guitar and all of a sudden I had a vehicle for the songs I was always writing.. Thats how I became a songwriter I guess. My last album Secret Songs was my first solo venture after the end of my band Bella,

with my latest album Heart of Sorrow, I have moved into a new chapter of my life and career. Im bolder and braver, and willing to risk standing closer in my songs to both the light and the darkness. Bowtell is about to release her latest album Heart of Sorrow. Recorded with Producer Shane Nicholson, Heart of Sorrow leads us on a journey through the diverse landscape of Lyns musical influences.Travelling from the Jazz inspired ballad Keep Me to the soulful Blues based duet How Long? (featuring Kevin Bennett), past the Roots/Country of Used to You to the Reggae infused Pop of Happyalong the way exploring themes of loss and death in The Willow Tree, addiction in Old Habits, and alienation and dishonesty in Selfish Heart.from the weary defiance of Heart of Sorrow to the wistful tenderness of Foolish Lovers, the sadness and regret of I Wont Let You , the unabashed affection of Best Friend and the passion and hope of Raging Love.all woven together and guided by Lyns uniquely heartfelt and honest style.Theres a freedom in embracing both sorrow and happiness and being comfortable enough to share them, Im extremely proud of this albumHeart of Sorrow will be released on July 11th 2014 through Maven/Sony.Lyn Bowtell is a 2013 APRA Song of The Year finalist, two-time Golden Guitar winner, MO Award winner, Toyota Star Maker winner, and was nominated for two Golden Guitars in the 2013 Country Music Awards for Best Female Artist and Best Alternative Album of the year.

If anything, Bowtell is a little too good, as a singer she demands a

response even when she is just singing a straight pop song, and when Bowtell is pulling you in deep her voice is like tantalising quicksand

Iman Lababedi, Rock NYC Live and Recorded

THE PLOUGH & HARROW HOTEL

Tucked away in Sydneys southwest is the citys best-kept secret; the Plough and Harrow Hotel. An authentic country pub rich in Australian culture and brimming with rural charm, the Plough and Harrow Hotel prides itself on its wholesome, countryside atmosphere.

The Plough and Harrow Hotel is a really unique offering because weve managed to strike the perfect balance between honouring our rural history and providing a contemporary dining experience. Family friendliness, great service and fantastic gourmet cooking are at the heart of everything we do.

- Russell Howe, Manager

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Country music sisters, Brooke, Sam and Mollie are homespun heroes from Grafton with a bevvy of music awards under their belts and fire in their bellies. Their early success sent the girls into Australias country music firmament where they have continued to paint the scene with fervent stories and the catchiest of melodies.Maintaining a day-to-day equilibrium when on tour is hard. In 2012 when Brooke McClymont found out she was pregnant The McClymonts grueling tour schedule ground to a halt. Having had time to reconfigure their priorities, the girls have injected heartbreak, weddings, bullying, childhood, love, rock and home into one album, Heres To You & I, set for release on the 4th of July. Weve taken

from old-style country and blended it with pop country. This album has covered a lot of ground were so proud of this one. Questions regarding their musical influences unmask a conglomerate of country music perennials, such as Dolly Parton, Dixie Chicks and Shania Twain combined with Kris Kristofferson, The Eagles and Charlie Pride. Our Dad was into old country and our Mum was into the modern side of country. Our style showcases the best of both worlds. Food played a huge part in their childhood with their Dad a butcher. I remember one time I decided to go vegetarianI was a teenager. Dad said no worries. Then one night, he brought home my favourite curried sausages cause he knew that was my favourite dish, Brooke corrects herself, I mean Id also eat mash potato with any meal,

she adds with a giggle. Their Dad knew how to get rid of

her whimsical teenage omission of meat quick smart. I said Oh Im actually not vegetarian today. So it didnt

really work. Being a butchers daughters we pretty much have meat in our diet nearly every single day.

And it seems this passion for carnivorism translates

to liquor as well. Brooke says she loves sauv

blanc, champagne, cab sav and spirits. People

will think this is hilarious but I love Penfolds and McGuigans... If I could afford $100 bottles every

night of the week I would! Im always on a budget when it comes to wine. Id love to say I have sophisticated tastes but I really dont. Therere too many options. But my Father-in-Law is amazing and he gets all the good wine and I get to taste a few good drops with him. So, how many cocktails did the girls actually down during the filming of Heres To You & I? Again, there is much laughter. Ok, to be honest, it would have been over 8! You know it takes so long to get the right angles and everything. It was so relaxed. So while we were waiting, I thought, Im not gunna sit here and pretend to drink. I need a real one! That was the most fun.

When asked where they like to eat out, the girls tastes stem from home. Being on the road youve got to be really quick. We usually stop at a lot of bakeries cause theyve got everything you need. Hanks Kitchen in Grafton is our absolute favourite. Despite their fondness of bakeries and pies the girls do love a good roast. Im probably the best cook, Brooke admits. Sam can do a good roast but I reckon I cook a pretty good roast. Im trying to do it every Sunday. Catching up over food is the best. I dont know what wed do without food. How boring would life be? Brooke shares a story about Mollie ringing her Dad just after shed moved out of home, Dad, how do I boil an egg? Hey, weve all been there. And the girls have come a long way since their younger days in Grafton. With their perfect hair, cut-off denim shorts, smiles and their proclivities for bakeries, roasts and good Aussie meat they couldnt be more grounded. Their tour kicks off at The Basement on July 4th. Weve got the full band this time We still love working and playing music together Were gunna keep riding this wave. Go to their website for details of their upcoming tour and album. Heres To You and I the album will be released on the 4th of July. And were on the edge of our seats for this one!

Three charming country girls from Grafton

HOME OF COUNTRY MUSIC

PRE-ORDER THE ARTIST YOU LOVE IN STORE OR ONLINEsanity.com.au

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OPEN 7 DAYS A WEEK

Come visit us at 29 - 31 ORiordan St, Alexandria (02) 9690 0979

www.meatemporium.com.au

Sydneys largest wholesale meat warehouse direct to the public

Maggie Beers Roasted Chicken

Ingredients:1 free range Chicken (1.3-1.7kg is ideal)50ml of Maggie Beer Verjuice50ml of extra virgin olive oilSea salt flakes

Cracked black pepper

Method:1. Remove the chicken from the fridge approximately two hours prior to roasting, to bring to room temperature.

2. Preheat the oven to 230C

3. Season the cavity of the chicken with salt and pepper.

4. Combine 50ml of Verjuice, extra virgin olive oil, sea salt and pepper (to taste) and brush mixture over the outside of the chicken.

5. Place 5mm wide discs of the herb butter under the skin, on top of the breasts.(see herb butter recipe)

6. Place the chicken breast side up on a trivet in a shallow sided baking dish.

7. Place into the pre-heated oven on the middle shelf and cook for 20 minutes.

8. Reduce oven

temperature to 180C, and cook for 20 minutes.

9. Turn the chicken over so the breast are facing down and reduce the oven to 120C and cook for a further 20 minutes.

10. Turn chicken over so the breasts are facing up and cook for 10 minutes.

11. Remove from the oven, cover with foil and rest with the breast facing down for 25 minutes.

12. While the chicken is resting, heat the juice in the bottom of the baking dish.

13. Add 2 teaspoons of corn flour and whisk until thickened for a tasty gravy.

14. Serve with your favourite seasonal vegetables.

Compound Herb Butter

Ingredients:250g of butter (cubed)2 sprigs of oregano2 sprigs of lemon thyme1 tbsp. parsley2 cloves of garlic15 capers2 anchovies (optional)1 teaspoon of lemon zest

Method:1. Place all ingredient into a

blender and combine until smooth.

2. Place four layers of cling wrap (30 cm long) on a flat surface.

3. Place the blended butter in the centre and roll.

4. Tie one end into a knot and twist the other to form a cylinder shape and tie at the end.

5. Place in the fridge for at least 45 minutes.

Once refrigerated, herb butter will stay fresh for weeks and can be used to complement almost any meal use your imagination!

JAY HUXLEYSDISH OF THE DAY

People are always asking me what my favourite recipe is from my experience on MasterChef. And every single time, I answer unwaveringly; Maggie Beers Roasted Chicken. I have fond memories of standing in the Masterclass at Maggies Farm Shop in the Barossa, as she shared her tips and tricks for cooking the perfect roasted chicken.This is my own spin on Maggies Roasted Chicken, using my distinctive herb butter to add a unique, personal touch to the dish. The absolute key to achieving a tender, moist texture is allowing for enough resting time sometimes the best things in life are worth waiting for!

Roasted Chicken with Herb Butter

Image by Shutterstock


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ROCKS BREWING CO.

The once industrial area of Alexandria is now the hub of Sydneys culinary scene, making it the perfect spot for

Rocks Brewing Co.s new Brewery Bar. Rocks Brewing Co.s beer is brewed right in front of you in their brand new, state-of-the-art brewery. This means relaxing with a cleansing ale while the brewers create the very beers youre drinking, delivered fresh to your table. The sleek, stainless steel makes for an impressive focal point when seated in the spacious, child and pet-friendly courtyard.Since its beginning in 2008, the brewery has become the perfect place to relax with friends and family after years of continual hard work. The team are, understandably, very proud of their achievements and the 100% Australian-owned craft beers that are flowing strongly through the taps.With a very simple brewing

philosophy nothing but barley, hops, water and yeast Rocks Brewing Co. are able to deliver great tasting craft beers that exhibit all the care and passion that go into their creation.Rocks Brewing Co. brews traditional-style ales and have created a core range of beers including a Pale Ale, Golden Ale, Porter, Lager and Red Ale as well as their Conviction Range of limited edition beers that push the boundaries of brewing.Based out of the new facility on Bourke Road, the team have also perfected American-style fusion cuisine at their Brewery Bar. Think a menu that is the perfect mix of drinking food and more sophisticated dishes, which will certainly have you planning your next visit

before youve even finished your meal!

The favourite picks have to be the moreish hot wings and jalapeno peppers, the signature 12 hour-smoked beef brisket sandwich, and the flavour-packed, pulled pork burger. Prefer something lighter? The smoked chicken with quinoa and pomegranate salad is an absolute must, while the lamb ragu with potato gnocchi will definitely hit the spot.

The Brewery Bar also offers breakfast, with the breakfast burrito and locally-roasted coffee perfect for early birds and lovers of brunch. Open 7.30am-10:00pm for breakfast, lunch and dinner everyday, the Brewery Bar is a must-visit for lovers of quality craft beer, good food and good times!

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ESQUITESAs the number-one street food in Mexico, Esquites features chargrilled corn kernels and white corn in an inviting warm salad with mayo, fresco cheese and piqun chilli powder. Dont be shy to mix it with lime juice for a zesty punch!

Esquites goes perfectly with 3 Ravens Pale Ale or Ross Hill Maya Chardonnay, Orange NSW.

(Text under image): Warm Corn-off-the-Cob snack topped with Mayo, Fresco Cheeseand Piqun Chilli Powder. (GF) (V)

Available at Mr Moustache, 69-71 Hall St, Bondi, NSW 2026.

INGREDIENTS125g esquites 10ml vegetable stock 50g plain mayonnaise

10g fresco cheese 1g tajin 2 lime wedges

METHOD1. Heat the esquites in a saucepan with good quality vegetable stock. 2. Fill a 50ml glass with the hot esquites, leaving space at the top of the glass.3. Add mayonnaise, fresco and tajin to the brim of the glass pack it in!

4. As an extra side, use remaining mayonnaise in a ramekin and top with fresco cheese and tajin.5. Finish with 2 lime wedges and its off to Mexico you go!

HEALTH & FITNESS

Did you know that maintaining energy throughout the day can be dramatically improved by attention to not just what, but when certain foods are eaten? If you struggle in the mornings, find yourself in afternoon desk-slumps, or cant drift off at night, some small food choices could make all the difference.This month Im sharing food-timing tips for energy exactly when you need it.

1. Breakfast of ChampionsTo break the overnight fast, drink a big glass of water, and balance protein, fats and slow carbohydrates. Try a boiled egg or smoked salmon on wholemeal toast, or plain rolled oats with Greek yoghurt and nuts.The protein will keep you satisfied until lunch, and avoiding sugar will kill those mid-morning crashes.

2. Burn off the sugarA better time for sugar (be it fruit, a muffin or a chocolate bar) is immediately before or after exercise. The spike in blood sugar will fuel your workout if eaten before, or replenish empty muscle stores if taken immediately after. Just watch the portion sizes!

3. Power LunchesThe right lunch is the difference between a productive afternoon and repeated vending machine trips. Choose high protein, low-fat options at this time of day think meat and vegetables, not pasta or rice. Try a salad or wrap with double protein and avoid sugar, alcohol, or anything deep-fried.

4. Keep it Light at NightThink lighter meats, lighter carbs and lighter portion sizes. Seafood, fish or chicken are great choices. Serve with lots of greens like salads, stir-fried greens, or steamed beans and asparagus. Finish with herbal tea like peppermint (aids digestion), or chamomile (which helps sleep) for top marks at dinner.

Jacquii will represent Australia in the Ms Bikini and Fitness Model Universe competitions in Fort Lauderdale, USA on June 27th & 28th. You can wish her good luck and follow her results on Facebook, Instagram and Twitter, at JQIIX. Go Jacquii!

MANAGE YOUR ENERGY

JQIIX

@JQIIX

facebook.com/JQIIX

With its mismatched vintage furniture, and welcoming ambience, youll feel like youve stepped right into grandmas countryside farmhouse! With the recent release of their Winter Menu, Head Chef Ellen Young has developed comforting and wholesome dishes to help you warm up and beat the winter blues. Think oven-roasted chicken with parsnip mash and mulled wine sauce, maple and cider

beef brisket with celeriac crisp and horseradish cream, and arancini filled with tomato, smoked mozzarella and parmesan. Also on offer are mushrooms stuffed with barley, dried fruit, herbs and chevre, and Yellowfin tuna tartare with beetroot relish, apple, pickled fennel and dukkah. Cocktails on the new menu, developed by co-owner Osman Misirlizade, are just as satisfying! There is a

Speyside Sour, which consists of Glenfiddich 12 year and ginger liqueur lengthened with lemon juice and honey water, and finished with orange bitters. The Slow Cuban, which is a twist on the mojito, is laced with Plymouth sloe gin, pressed mint and lime, and charged with soda. The Lemon & Basil Gimlet is another faourite, consisting of Citron vodka and limoncello, shaken with fresh basil, lemon and lime.

The cold has well and truly begun to set in here in Sydney, so Im always on the lookout for yummy belly warmers to get me through the season. The Cottage Bar & Kitchen is a charming venue located in Balmain, that food and cocktail lovers relish, and locals want to make their regular hangout.

Images by Arrnott Olssen

Image by Mr Moustache

WINTER WARMERSBY ARRNOTT OLSSEN


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Cougar Bourbon scores 95 out of 100 in Jim Murrays Whisky Bible

In the heart of the mid-west corn belt in Indiana, USA, one of the largest and most sophisticated distilleries in the world, The Lawrenceburg distiller, has been perfecting the art of Bourbon creation since 1865. Lawrenceburg has been the home of COUGAR bourbon for decades. Fast forward 149 years to 2014 and world renowned whiskey expert Jim Murray has declared that Cougar Bourbon

is in the category of

Superstar whiskies that give us all a reason to live!

Jim Murrays 2014 Whiskey Bible (the worlds leading whiskey guide) has scored Cougar bourbon a breathtaking 95 out of 100. Thats higher than more well-known brands such as Jack Daniels, Jim Beam, Gentleman Jack and Wild Turkey. An impressive score for an Australian favourite and only five points less than a perfect 100.Despite our love of bourbon in Australia, not many of us

know about how its produced and the differences

between a whiskey and a

bourbon. You see, not just any

whiskey can be

bourbon. There are strict laws when it comes to what makes the cut for a genuine bourbon. For starters, the liquid must be distilled and aged in the USA. It must be made from at least 51 per cent maize and be aged in oak barrels for a minimum of two years. In pursuit of excellence, Cougar bourbon, is actually aged for at least five years in charred oak wooden barrels. Thats more than double the standard and that shines through in the award winning flavour of Cougar bourbon.

Lots of things go into making Cougar bourbon different from other bourbons, the limestone filter for example. Unlike many other distilleries that use creek or river water, Cougar is

distilled using limestone well water. The limestone acts as a natural filter, ensuring an endless supply of crystal-clear water, free of iron and other minerals.All in all Cougar bourbon is a distinctive, smooth, easy-drinking bourbon. It is great mixed with cola or enjoyed neat the way Jim Murray might drink it. To make Cougar bourbon easier to find, new packaging for bottles and cans proudly depicts the famous cougar cat head. So now you know the best kept secret about Cougar Bourbon, experience the 95 out of 100 bourbon for yourself.

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COUGARBOURBON


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Ingredients:3 locally sourced figs

3 slices of San Daniele prosciutto

50g gorgonzola dolce (sweet blue vain cheese)100ml mascarpone cream

Tucked away in Sydneys southwest is award winning Italian restaurant, Candeloris. Family owned and operated since opening in 1999, Candeloris has held onto its reputation as a premium dining venue, offering unique cuisine that pays homage to its traditional, Italian heritage. The Baked Figs a long standing favourite from the menu offer a unique approach by seamlessly combining the sweet notes of the figs and blue vain cheese with the savoury San Daniele prosciutto.

Baked Figs Recipe Serves 3 people

Set on a quiet stretch of up-and-coming cuisine hub Redfern, Three Williams offers unique treats to tantalise your tastebuds! Decked out with warehouse-style dcor, chatter bounces off the walls and an all-round, feel-good buzz lingers in the air. With a menu bursting in unique flavours and textures, youre sure to experience a meal like no other. Weve shared one of our top secret recipes below

Ingredients:4 eggs200ml cream200ml milk75ml maple syrup1 tsp. vanilla paste tsp. ground cinnamon4 slices brioche loaf, sliced 2cm thick

4 cups corn flakes, blitzed in a food processor50g butter120g Harris Farm vanilla yoghurt8 strawberries, sliced75g of blueberries100g roasted pecans100ml maple syrup

Method:1. Preheat the oven to 180C.2. In a medium sized bowl, whisk the eggs.3. Add cream, milk, maple syrup, vanilla and spices, and whisk together.4. Submerge the sliced brioche in the mixture.5. Soak for 30 seconds, turning the brioche over.6. Lift the brioche out of the mixture, allowing the excess mixture to drain out.7. Coat the brioche in the cornflake crumbs.

8. Melt the butter in a non-stick pan over medium heat.9. Add the brioche and pan fry until golden brown.10. Place in the oven and cook for six minutes.11. Remove brioche after six minutes and place on plate.12. Add yoghurt on top and garnish with berries and pecans. Drizzle maple

syrup over the top as desired.

Crunchy French Toast Serves 4 people

Method:1. Carve the top of each fig in an x formation, only cutting half way down.

2. Take a slice of San Daniele prosciutto and feed one side down through the centre of each fig.

3. Wrap the remaining part of the prosciutto around the outside of the fig.

4. Place figs inside a static oven at 180C for five minutes.

5. Place the gorgonzola dolce in a hot pan and allow to simmer slightly before adding the mascarpone cream.

6. Stir briskly and allow time for the gorgonzola dolce to melt completely.7. Allow a further 3-5 minutes for the sauce to reduce.8. Remove figs from the oven, place onto warm plate and spoon the sauce

onto each fig.

Cooking Tip: place figs on top of baking paper to avoid sticking to tray.Buon Appetite!

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A rich and complex Stout with an uncompromising flavour that delivers a spiritual experience for the serious Coopers connoisseur a Coopers tradition. Welcome to the Stout that is lauded around the world for its tradition and quality

Coopers Best Extra Stout is brewed using the choicest raw materials and classic brewing techniques, which produce a beer with punch. It is a beacon for lovers of a hearty brew, with a robust yet complex flavour, its everything a champion stout should be.

This beer is a silky black colour and pours with appreciable carbonation resulting in a thick tan head. The cloudiness that may be evident is due to the presence of yeast, which is carried through the fermenting stage to finally produce the natural carbonation.

The aroma is a rich and complex one. The aroma initially is a strong roasted malt character with undertones of chocolate, nuts, black coffee and tobacco which then develops with age into that of raisins, smoked wood and liquorice. The mouth feel is soft and velvety with a lingering carbonation. The mid palate contains sweet chocolate notes with the hop imparting their natural hop flavour and the finish is dry with a medium after bitterness from both the hops and the roasted malt.

The choice of brewing raw materials includes malted barley, roasted malt, hops, water, sugar and yeast. The use of a small amount of sugar is part of the Australian style. The premium grade malted barley is grown and malted in South Australia in accordance with Coopers stringent specification. The roasted malt is specially roasted to meet our requirements and does not produce the astringent flavours of roasted

barleys that are frequently used in other Stouts. Australian grown Pride of Ringwood hops are used to provide the hop bitterness. The water used is derived from the deep aquifers at the brewery the mineral content is adjusted using a unique process to provide water with a composition that is suited to stout. The yeast culture used for fermentation is a top fermenting type, and it ferments at a higher temperature than the lager beers producing a highly robust product with a complex flavour profile.

The methods used in both the brewhouse and fermentation area are traditional for this style of beer. After the fermentation, a special technique of natural conditioning the same strain of yeast used for the primary fermentation is used and added to the beer prior to it being packed into bottles or kegs using state of the art equipment. A secondary fermentation and natural conditioning is then carried out in the package in such a way that the yeast is maintained in a healthy state during this second fermentation. This beer is preservative and additive free as the low levels of oxygen present in the beer at the time of packaging is consumed by the yeast.

This beer would be best suited to accompany foods such slow cooked meats which can contrast the beers bitterness, pork or beef dishes which match well with the beers dry finish or cheese which can either match or contrast the beers flavour and chocolate based desserts are well matched with Stout. Another classic match is with oysters, this match has existed for hundreds of years.

Coopers Stout

When it rains, it pours.

Alcohol: 6.3%

Carbohydrates: 3.0 Grams/100ml

Standard Drinks: 1.9/375ml

Energy: 213 Kilojoules/100ml 51 Calories/100ml


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Fresh and easy to drink wines, appealing to travelers and explorers of the world, adventurous people who like to discover unknown corners of the planet. Vibrant wines originated close to the Patagonia, in the Southern

hemisphere, among volcanic valleys with maritime influence and seducing breezes. Antares is an invitation to discover Chile and to understand the world you live in. Antares wines are available in 7 varieties...

Vibrant red in colour with luscious ripe red fruit flavours. A great match for red meats, cheese and pasta dishes.

Deep ruby red in colour bursting with ripe plummy fruit flavours. Enjoy this wine with white meat, mild cheese or pasta.

Deep reddy-purple in colour, bursting with berry aromas and silky tannins. Enjoy this wine with game meat, saucy pasta dishes or strong cheese.

Ruby red in colour with purple hints. The palate is silky with fresh, ripe fruit flavours. Enjoy this wine with curries or any spicy food.

Antares Carmenere

Antares Cabernet Sauvignon

Antares Shiraz

Antares Merlot

A refreshing wine with tropical fruit flavours and mouth-watering acidity. An ideal aperitif for summer days, great with salads or seafood dishes.

Bright gold in colour with exquisite tropical aromas and crisp acidity. Enjoy this wine with rich seafood dishes, white meats or mild cheese.

Bright pink in colour, refreshing and bursting with flavours of red summer fruits. Enjoy this wine as an aperitif or with light meals.

Antares Cabernet Sauvignon Rose

Antares Sauvignon Blanc

Antares Chardonnay

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JUNE 201414 INDULGE

Appel

lation:

D.O. Y

ecla

Grape

varieti

es:

75% Mo

nastrel

l 25%

Shiraz

Age o

f vines

:

Avera

ge 40

years o

ld

Vineya

rds:

Cambos

Abajo

- Yecla

Yield:

20 hl/h

a

Agein

g:

None

Analy

tical da

ta:

Alcoho

l:

14.0%

vol.

Residu

al suga

r:

6.0gr/L

Total A

cidity:

5.20 g

r/L

pH

3.75

Volati

le Acid

ity:

0.45gr

/L

Winem

aking:

Tasting

Notes:

MONA

STREL

L - SH

IRAZ

2 0 1 3

SPAIN

D.O. Y

E C L A

First

Bottlin

g: M

arch 2

014

Total

Produc

tion:

25.00

0 case

s

Releas

e Date:

M

arch 2

014

Mediu

m purp

le in c

olor, it

sports

an exp

resive

nose o

f juicy

strawb

erries a

nd swe

et cher

ries. Th

e fruit

is pure

and lu

scious

The wi

ne is l

ayered

and ri

pe on

the pa

late wi

th good

conce

ntration

an exp

losion

of fruit

y flavo

rs.

The gra

pes we

re hand

picked

at the

optim

um sta

ge of r

ipness

from mi

d Sept

ember

throug

hout O

ctober

2013.

A com

binatio

n of ca

rbonic

macer

ation a

nd trad

itional

vini-

fication

in tem

peratu

re cont

rolled

stainle

ss steel

tanks o

f

40.000

kilos a

t 24-30

C. Pre

ssed a

nd rac

ked to

epoxy

lined

cement

tanks w

here th

e wine

under

went m

alolact

ic ferm

entatio

n

www.h

ammek

encella

rs.com

HAMM

EKEN

CELL

ARS

C/ de

la Muel

a, 16 -

03730

Jvea

- Alica

nte - S

pain

Tel: +

34 96

579 19

67 cel

lars@h

amme

kencel

lars.co

m

TOMS TASTING TIPS

What wonderful autumn weather we have had;

almost no rain, clear skies and temperatures warm

enough to rival long, December days. And

while its a shame to see it come to an end, with every change of season comes a welcomed change to our pantries and cellars. Within one week I noticed how quickly we turned to talking about braised meats, casseroles, soups and stews. This change in

cuisine is always accompanied by a

change in wine styles.Every season sees

an increase in the consumption of European wines both the authentic, European varieties, and the Australian home grown offerings. Two countries gaining momentum and becoming key influencers in how Australians consume their wines are Italy and Spain.So here are some red varieties that will give your winter country meals that extra something special!

Aglianico is a variety native to southern Italy but believed to be introduced from Greece. Due to its late-ripening nature, it lends itself to warm regions like the Riverina. It is known to produce full-bodied red wines with firm tannins and high acid, and often good aging potential. Try this with authentic country favourites like braised beef or pulled pork.Nebbiolo is from the Piedmont region in Italy. Nebbiolo loves to grow in cool climate regions.

As one of the first to flower but last to ripen, this variety is very difficult to grow. It is a rich red that is often described as tar and roses with hints of chocolate and earthy flavours. This is great with a chocolate self-saucing pudding.Montepuliciano is both an Italian town and a grape variety. The wines from the region are usually made up Sangiovese. The grape variety is the second most planted after Sangiovese in Italy. The wines from this variety are typically full bodied and juicy, with a touch of spice and a great tannin structure. This is a wonderful addition to any hearty winter dish.Tempranillo is a Spanish variety that has made Rioja wines famous and is growing in popularity in Australia. It is an easy drinking wine that has soft fruits, low tannin and low acid. If you love Merlot this is for you. Slow cooked meats, like lamb, are a perfect match.

Grenache is one of the most widely planted red wine grape varieties in the world. It surprises many that this grape is the backbone of some of the most expensive wines in the world. It loves hot climates and being blended, but I love it on its own. It is often laden with rich red fruits and pepper spice but it has a softness on the palate that is unrivalled. Its so versatile with food that it can easily become a staple to any hearty, country dish.Monastrell, also known as Mouvedre or Mataro, is a variety that lends itself to all types of climates. It can produce soft red fruit driven wines to earthy and gamey style wines. The structure of this variety lends itself to lentil dishes or foods with sauted mushroom.www.tomscellars.com.au

f facebook.com/TomsCellars

Calabria Private Bin Aglianico 2010 Riverina $16.99Lots of plums and cherries, with hints of chocolate. The palate has ripe fruit and a lingering savouriness. Lovely firm tannins. A real food wine.

Nebbiolo 2010 Heathcote $32.99Redcurrant and plums dominate, with hints of herbs and roses. The palate has ripe red fruits, earthiness and is balanced with grippy tannins and acidity.

Mr Riggs Montepuliciano 2012 $29.99 Adelaide HillsRipe raspberry and hints of oregano, followed by a faint dried rose petal perfume and a gentle raspberry lift. The palate is very true to the

aromas with velvety tannins and a hint

of dried citrus peel on the

back palate.

Westend Tempranillo 2011 Hilltops $15.99 The nose is laden with fresh red fruits, sweet spiciness, and cedar oak. The palate follows on with these flavours and is balanced with velvety tannins.

Maxwell Four Roads old vine Grenache 2012 $21.99 McLaren ValeThe wine shows aromas of maraschino cherries with white pepper spice along with hints of musk. Lovely fruit weighted palate balanced with savoury tannins and with

hints of spice and floral tones.

Besame Mucho Monastrell Grenache Shiraz 2013 $19.99This is a hand-picked wine from 40 year-old vines. Its rich in juicy strawberries and cherries, and is layered with spice and savouriness. Wonderful

tannin structure. A great little food

wine for all occasions!

Here are some wines that I will be having with my hearty, country dishes this season:

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e by

Shu

tters

tock

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es b

y Shu

tters

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JUNE 2014 15 INDULGE

Documents

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