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1 INDULGEJune 2015
ChristmasI N JULYIN JULYf Find us on facebook.com/IndulgeSydney
SYDNEYS ENTRE TOPURE ENJOYMENTPLACE & STYLE IN CAMDENDiscover the best kept secretin Sydneys south-west.
EUROPES FAMOUS MULLED WINEWith spicy aromas and warm hearttheres much to love about thiswintery tipple.
GOURMET COOKING THIS WINTERMaster the ultimate pig stuffedChristmas turkey.
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SPECIAL LIQUOR STAX PROMOTION
JUNE 20152 INDULGE
Where you will always find something different!
WE HAVE OVER 170 STORESTHROUGHOUT NSW
Visit our website for your nearest store
MORE GREAT SPECIALS
www.liquorstax.com.au
Specials available from 24/06/15 until 28/06/15
Liquor Stax supports the responsible service of alcohol. Available in
NSW, unless sold out prior. Not all specials and wine varieties available in
all stores. Pricing may vary in country and regional areas. Some
products may not be available in some stores due to Liquor Licensing
Accords. Tobacco & alcohol not supplied to or for unders 18s. Images for
illustration purposes only. No trade supplied.
Where you will always findsomething different!
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Wynns CoonawarraEstate
Sea Opal 750mlMarlborough Sauvignon Blanc
Archer's Point 750mlCoonawarra
Claro 6pk 6*330mlMexican Style Lager
BUY ANY OF THESEFOR
$10WHEN YOU SPEND $30 IN STORE
Midori Melon Liqueur Arktika Vodka Baboushka Vodka BeGin GinBond Seven Whisky Chateau Chantelle Brandy Old No15 Bourbon Zeus Oyzo
$29.99700ml
ea.
Jack DanielsBlack Label Lemon Ed
Purchase 3
bottles for achance to win
a LIVERPOOL
FC package.
Details in
Store
$41.99700ml
ea.
Strongbow Cider 10pk10*375ml
$19.99ea.
Cougar Premix6*375ml
$19.99ea.
Cruiser Mixed 4.6% 10pk10*275ml
$27.99ea.Grolsch 6pk 6*330ml
Asahi Super Dry 6pk 6*330mlHeineken 6pk 6*330ml
Budweiser 6pk 6*355ml
Any 2for $30
Midori Premix4*275ml
2for $30
Black Douglas ScotchCougar Bourbon
De BortoliSacred Hill My Place
GenreNew Lighter in Alcohol
now availableYellow Tail
Da LucaItalian
Prosecco
Spirit BayMarlborough Sauvignon Blanc
Archers Point Coonawarra
Amberley Secret LaneBrands Laira Distant Shores
Merlins BarrowJansz NV
BUY 3 OR MORE
$12.99
SINGLE$13.99750ml Varieties
ea.
ea.
Carlton Cold Tooheys New 24*375ml XXXX Summer Bright 24*330ml
$
39.99
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$
36.99
ea.
24*355ml
Hahn Super Dry Peroni Nastro Azzurro Victoria Bitter 30pk
$
43.99
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24*330ml
$
46.99
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24*330ml
$
48.99
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30*375ml
Jim Beam & Cola 4.8% Cube
$
69.99
ea.
24*375ml
BUY 3 OR MORE
$4.99
SINGLE$5.99750ml Varieties
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$31.99700ml
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Inclination Range750ml
$4.99 BUY 3OR MORE$5.99ea
Yalumba Y Series750ml
$11.99 BUY 3OR MORE$12.99ea
Nine ZerosMarlborough Sauvignon Blanc
750ml
$6.99 BUY 3OR MORE$7.99ea
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A SPECIAL LIQUOR STAX PROMOTION
JUNE 2015 3 INDULGE
TOMS TASTING TIPS
f facebook.com/TomsCellarswww.tomscellars.com.au
Chardonnay Sauvignon Blanc Semillon Sauvignon Blan Moscato Pinot Grigio Shiraz Cabernet MerlotChardonnay Sauvignon Blanc Semillon Sauvignon Blanc Moscato Pinot Grigio Shiraz Cabernet Merlot
begins with a passion to deliver a distinctive style.Like any real work of art, it begins with a vision, to createa masterpiece that you can truly be proud of.
Genre... is in a eld of its own.
LIGHTER IN ALCOHOLSAUVIGNON BLANC AND PINOT GRIGIO IS NOW AVAILABLE
Visit www.liquorstax.com.au for your nearest store
THE ART OF CREATING OUTSTANDING WINE...
NEW GENRE
15-
0273
C
oonawarra is not just
one of Australias
most iconic wine
regions, but its
famous terra rossa
soil makes it one of the mostnotable terroirs of the New
World.
In comparison to most other
wine regions around the world,
Coonawarra is a relatively small
region, measuring roughly
15km long by 2km wide.
Within this area there are 5600
hectares of vines planted.
Cabernet Sauvignon which is
the regions signature variety
makes up 62% of the plantings,
this is 13% of Australias
total Cabernet Sauvignon
production.
Coonawarra Cabernet
Sauvignons are not only
enjoyable young but they often
have great cellaring potential.
The ageability of Coonawarra
wines are world class, this hasbeen proven by generations
of wine collectors who have
cellars going back 60 years.
The largest planting of vines on
Coonawarras Terra Rossa soil
and the owner of the longest
established vineyards in the
region is Wynns.
Wynns vineyards was founded
by John Riddoch when he first
planted vines in 1891. In 1896
he completed the estates
famous triple gabled winery,
but it wasnt really until 1951
when father and son Samuel
and David Wynn, who were
convinced of the regions
potential, purchased the winery
and estate vineyards and
Wynns as we know it was born.
Wynns in 1954 was the firstwinery to produce a straight
Cabernet Sauvignon, and the
first winery in the region to put
Coonawarra on the front label.
This was the birth of the Black
Label Cabernet Sauvignon and
Coonawarra regionality.
Sue Hodder has been making
wines at Wynns for over
20 years, over 15 of these
years as Senior Winemaker.
Before her winemaking days,
Sue started out as a viticulturist
working with vineyards and
vines. This experience has
given her an insight into the
importance of the vineyard in
quality winemaking.
Sue works very closely with
Wynns Viticulturist Allen
Jenkins. This partnership has
been instrumental not just in
the improvement and growth
of Wynns wines but also in
helping define Sub-regionality
of the Coonawarra.
Coonawarra is steeped in
heritage and many wineries like
Wynns are not trying to create
trendy or hip wines but more
wines that are classic, express
true varietal and regional
characteristics and will stand
the test of time.
g
y
Wynns Black LabelCabernet Sauvignon 2012$34.99
Fresh perfume aromas,
dark berries, violets andspices. Some dried herbs.
The palate is also loaded
with sweetly ripe, delicious
dark berry cabernet flavour.
The tannins are light
but firm and fine. A true
expression of Coonawarra
Cabernet Sauvignon.
Wynns CoonawarraEstate Cabernet ShirazMerlot 2012 $22.99
Three classic varietiesblended together show
rich dark fruits, bright red
cherries and some floral
and cedar notes on the
nose. The palate follows
with some mid palate
balanced with some fine
tannins and a long finish.
Wynns CoonawarraEstate Chardonnay 2014
$22.99The wine has aromas of
citrus and passionfruit
with complex notes of
cashew and honeysuckle.
The palate is generous
and smooth, delivering
complex citrus and white
nectarine flavours.
Wynns The SidingCabernet Sauvignon 2012$22.99
This Cabernet showcases
exceptional varietal andregional characteristics of
red cherry, choc mint and
dark berry flavours, with
hints of dried herbs on both
the nose and palate. The
palate is balanced with
gentle tannins and great
length.
Try our mulled
wine recipe on
page 6!
7/18/2019 Indulge June 2015
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SPECIAL LIQUOR STAX PROMOTION
JUNE 20154 INDULGE
Wine has been
grown in
Bordeaux for
two thousand
years by the
ncient Romans who were the
rst people to cultivate, plant
ineyards and produce Bordeaux
wine. Unlike most of the otherrench wine regions, wine in
Bordeaux was developed by
merchants. In other parts of
rance, wine was under the power
f monks. People started to make
wine in Medoc, (and places such
s Margaux, Saint Estphe, Saint
ulien, Pauillac) only from the
7th century. Before that, Medoc
was actually a swamp. In 1855,
merchants created a ranking to
istinguish the finest Bordeaux
wines. The classification still exists
nd is known as Grands Crus
Classs (Great Growths). This
emains one of the key years in
Bordeaux history.Bordeaux came up with a
anking system of the wines in
ve unique classes for the red
wines. The wines included were
ll from Medoc, except for the
lready legendary Chteau Haut-
Brion from Graves, which had
o be included, due to its world
wide fame. In Sauternes and
Barsac, the sweet wines were
lso included, but with only two
lasses.
or simplicity, its easy to divide
he wines of Bordeaux into three
main regions. The Left Bank,
r Medoc, which consists of
Pauillac, St. Julien, Margaux,
Saint Estephe and Haut Medoc.
The wines of the Medoc are what
many consumers think of first
when discussing Bordeaux wine.
They are Cabernet Sauvignon
based and are among the worlds
finest red wines built to age.
Bordeaux wines from the Left
Bank are always blends anddepending on the style of wine
the producer wants, as well as
their terroir, the blends consist of
Cabernet Sauvignon with Merlot,
Cabernet Franc, Petit Verdot and
Malbec. The two most popular
grapes remain
Cabernet
Sauvignon and
Merlot. The
wines of the
Medoc usually
display cassis
flavours and
when aged, take
on tobacco and
truffle characteristics.The Right Bank of Bordeaux
consists of Pomerol and St.
Emilion. Merlot and Cabernet
Franc are the dominant grapes
from this region and offer softer
textures than what is found
in the Medoc. Yet, in the best
vintages, the wines of St. Emilion
and Pomerol can age as well as
the best Cabernet Sauvignon
based wines and offer decadent
textures with floral, chocolate and
plum aromatics.
Bordeaux is also the home to
the worlds finest, sweet, white
wines. Sauternes and Barsac, led
by Chateau dYquem produce
sweet wines of stunning quality
that are sought all over the world.
Its easy to spend a lot of money
and buy great wine. Anyone
can do that. The trick is being
able to purchase the gems of
Bordeaux and not go broke doing
it. While the famous First Growth
wines garner the most attention,especially in the press, with their
incredible high prices, along with
some of the legendary wines
of the Right Bank, an ocean of
well-priced Bordeaux value wine
is produced in most vintagesthat deserve your attention.
The top Bordeaux value wines
are produced in the Left Bank
appellation of the Haut-Medoc
and in the various appellations
surrounding St. Emilion and
Pomerol, often called the satellite
appellations.
The satellite appellations of
Bordeaux consist of a myriad
of different communes, soils
and terroir. The most important
appellations are: Cotes de
Castillon, Lalande de Pomerol,
Fronsac, Canon Fronsac,
Bordeaux Superieur, Entre Deux
Mers and Cotes de Bordeaux.
Merlot is the dominant grape
used in most red, Bordeaux value
wines. But Cabernet Sauvignon,
Cabernet Franc, Malbec, Petit
Verdot and Carmenere also play
a part.
Here are a few Bordeaux wines
that offer great style, character,
the ability to age and are oftena pleasure to enjoy in their fruit
forward, luscious youth!
On the terroir of Civrac-en-Mdoc,
Chteau Haut Myles possesses
a fine vineyard of 10 hectares
with vines planted on
clayey-chalk soil. The
vines, grown in the
traditional way, are a mix
of Merlot and Cabernet
Sauvignon. Intense
and complex nose,
Chteau Haut Myles
presents black fruits
like blackcurrant. The
structure is elegant in mouth with
velvet tannins and the finish ismedium long.
Chteau de Bernon - The hamlet
of Bernon, very close to the village
of Puisseguin, is well-known as
a terroir for its quality production
since several centuries. This Ctes
de Castillon has a fine aromatic
freshness. Bernon sets itself apart
by its aromas of red fruits. The
maturing process brings notes of
spices & wood.
Chteau Cru Godard - The
vineyard was created four
generations ago. Today Franck
Richard and his wife Carine
conduct Chteau Cru Godard
in organic agriculture. The nose
of Chteau Cru Godard shows
beautiful sweet spices and
redcurrants. It is pleasant and
floral. It is powerful and well
balanced, and its fruitness will
make it drinkable early in its
youth.
The Chteau Durand Laplagne
has been owned by the Bessou
Family since 1850. From
generation to generation, this
family transmits art and taste
of vine growing in their different
properties: Chteau Durand
Laplagne vineyard covers
14.5 hectares of siliciousclaysoils, or locally called Terres
Rouges(literally red earth).
This terroir has good natural
drainage. This Puisseguin Saint
Emilion presents an intense red
colour, and is fresh and well
balanced in the mouth. The
sweet tannins of this wine make
it an every circumstance wine!
Long-time friends, Tristan Roze
des Ordons & Jean- Dominique
Videau, both professionals of
vine and wine, took over the
running of Chteau Campillot, a
small property of nine hectares
in the heart of the Medoc,
50 kilometres to the north of
Bordeaux. Since then, they have
developed a real passion for
this terroir possessing a long
history, site with much differentcountryside, and for a wine in
which they invest their time, their
heart and all their knowledge. In
the cellar as well as the vineyard,
tradition and modern technology
go side by side. The harvest,
picked at the best date for each
of the parcels, is severely sorted.
With its complex nose of ripe and
fresh fruit, its full and spicy taste,
Chateau Campillot can be with
you for the grandest of occasions
as well as the more simple times.
Chateau Ferbos Graves Rouge
- In the Perromat family, wine is
a tradition which has lasted over
several centuries. As direct heirsof this family know-how, Jean
and Suzanne Perromat knew how
to create and then develop their
vineyards in several Appellations
in the south of Bordeaux. In
1979, their son Xavier joined and
enthusiast since his childhood, he
participated in the development
of the vineyards in the constant
search for the ultimate quality of
the wines as expressed by soils of
different personalities. Jean and
Xavier oversee the vines and the
winemaking, sharing research and
tradition. Elaborated with 60%
Cabernet Sauvignon and 40%
Merlot, the wine is aged in vatsand barrels. The deep colour gives
way to an intense nose, with nice
aromas of red fruits and spices.
Soft and sweet, the taste in the
mouth reveals a well-rounded
wine. With an average length, it has
the final aftertaste characteristic
of chalky soils, and is available at
www.mrliquor.com.au.
BORDEAUX FRENCH WINE
The trick is being ableto purchase the gems of
Bordeaux and not go brokedoing it.
7/18/2019 Indulge June 2015
5/12
A SPECIAL LIQUOR STAX PROMOTION
JUNE 2015 5 INDULGE
Preparation time: 24 Hours
INGREDIENTS
PASTRY
1 cups (235g) plain flour
1/3cup (40g) icing sugar
cup (80g) hazelnut meal*
180g cold butter, cut into very small cubes
FILLING
2 large lemons
5 large eggs
100ml thickened cream
cup (110g) caster sugar
1 tsp vanilla extract
2 tbs caster sugar, extra
double cream and berries, to serve
METHOD
1. Sift flour and icing sugar together and place in mixing
bowl with hazelnut meal. Turn mixer to speed 2 and mix
for 15 seconds, or until well combined. Turn off mixer, add
butter and turn to speed 2. Mix for about 3 minutes, or
until mixture looks like coarse breadcrumbs and butter is
well rubbed into flour, then increase to speed 4. Beat for 2
minutes, or until a dough forms around the flat beater. Do
not overwork dough.
2. With lightly floured hands, remove dough and form into a
ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Finely grate lemon rind from lemons and then cut lemons in
half. Attach citrus juicer with strainer to the stand mixer. Turn
to speed 6, and juice the lemons. Set aside.
4. Preheat oven to 200C (180C for fan forced). Roll out pasty
on a lightly floured surface and line a 22cm removable base
5. flan tin. Trim off excess pastry and discard. Line pastry with
baking paper then cover with baking beans or rice. Bake for
15 minutes on centre shelf of oven. Remove beans/rice and
paper and bake for a further 5 minutes. Remove from oven
and set aside.6. Reduce oven temperature to 150C (130C fan forced).
7. Attach the flat beater to the stand mixer. Place lemon juice
and rind, eggs, cream, caster sugar and vanilla in mixing
bowl. Mix on speed 2 until well combined.
8. Pour filling into cooled shell and bake for 30-35 minutes, or
until filling is just firm. Set aside to cool completely.
9. Sprinkle extra caster sugar evenly over filling. Place under a
hot grill until sugar melts and browns. Allow to cool.
10. Serve with double cream and berries.
11. weights, drain and turn over. Replace tray and weights and
refrigerate for another 12 hours.
12. Once ready slice thinly with a very sharp knife and serve.
HAZELNUT MEAL
Attach the slicer/shredder attachment with fine shredding drum
to stand mixer. Turn mixer to speed 8. Add hazelnuts in batches,
pushing down gently with pusher and finely grate.
BASTILLE DAYCOOKING
GAULT&MILLAU RESTAURANT REVIEWS
GAULT&MILLAU ITS ALL ABOUT THE FOOD!
FRENCHLEMON TART
his charming Avalon bistro is
ne of the star attractions on
he Northern Beaches. Owners
atrice and Nathalie Mican
now their business, produce,
uisine, wine and customers,
nd the kitchen remains in the
ands of the talented Phillipe
Amet.
ike its continental
ounterparts, the bistro offers
ome sidewalk dining where
ou can relax and watch the
world go by.rench favourites dominate the
menu: escargots (snails with
arlic butter), soupe loignon
ratine (French onion soup
topped with grilled cheese
and croutons), salade Nioise
(seared tuna on a bed of green
beans, boiled egg, anchovies
and olives), coquilles St-Jacques
sauce vierge (seared scallops
with tomato, cucumber, herbs
and olive oil) and thats just
some of the entrees! Main
courses include steak frites
(grilled steak with caf de
Paris butter and French fries),
confit de canard (duck confit
served with Puy lentils) and
bouillabaisse traditional fishstew, with aniseed flavours of
fennel and Pernod taking this
dish to the next level on the
yum scale!
Nathan Johnson gained his
experience the hard way,
working at Gordon Ramsays
Claridges restaurant in
London for nearly a decade.
In September 2011, he took
charge of the kitchen at
Felix, and since that time, the
restaurant and Chef Johnson
have collected a number of
awards.
Cane chairs, white metro wall
tiles and a blackboard menu
capture the essence of the
French bistro. Professional butinformal service underpins the
successful bistro concept of
good food and excellent wines.
Classic French food is
expected and Felix doesnt
disappoint; twice-baked
gruyre cheese souffl or
assiette de charcuterie all
so very French! Fresh oysters,
Moreton Bay bugs, prawns
and Alaskan king crab are
served fresh from the central
ice buffet. Grilled pork neck
with pork belly and cider apple
salad is certainly a reason to
visit Felix for a meal, but then
the slowcooked, herb-crustedlamb shoulder ensures guests
come back again and again
with good reason.
When he created Caf Nice
at Circular Quay, Barry
McDonalds ambition was to
reproduce the atmosphere
of his favourite French
Mediterranean seaside
restaurants. Chef Josh Niland
and the local climate helped
him take up the challenge.
With a relaxed and buzzing
ambience, Caf Nice is made
for casual dining. And how
could you say no to anotherglass of wine with mottos such
as Je ne regrette rien on the
mirrors? The menu reflects the
traditional cuisine of the South
of France. Start with appetisers
and order a ros from the
impressive French wine list for
an apro by the book! Then
select an entree from a list that
includes dishes such as the
famous salade Nioise and a
Provenal fish soup with toast
and rouille. The slow-cooked
lamb shoulder with lentils and
tapenade is a tempting main;
the meat is incredibly tenderand slightly crispy on the
outside, while the association
with the olives works perfectly.
BISTRO BOULEVARDCHEF PHILIPPE AMETAVALON | 9918 8933
istroboulevard.com.au
FELIXCHEF NATHAN JOHNSONSYDNEY | 9240 3000merivale.com.au/felix
Traditional French cooking
will inspire a sophisticated
and luxurious menu to
mark your Bastille Day
celebrations and this
emon tart with delicious hazelnut
astry will perfectly frame your
estivities.
Whether you choose red, white or
lue, the KitchenAid Stand Mixer,
with its easy-to-use controls and
precision beater, will lift your
creation to the next level. Also
available for your Stand Mixer
is the Citrus Juicer with Strainer
attachment, which will efficiently
juice your lemons, trapping the
seeds and pulp with no mess or
sticky hands. And when making
your own hazelnut meal, the Slicer
and Shredder attachment with fine
shredding drum creates perfectly
textured granules for fuller flavour.
@Gault Millau.
@gaultmillauaus
@gaultmillauAU
Welcome to the official Gault&Millau
age with restaurant reviews
dged to international Gault&Millau
tandards by our qualified judges,
ecipes to entertain and foodie news.
o purchase your 2015 Melbourne
nd Sydney Restaurant Guide or
o subscribe to restaurant news,
chef interviews and chef recipes
visit www.gaultmillau.com.au.
The restaurant review season is
well under way for Gault&Millau!
The Gault&Millau judges began
reviewing restaurants earlier this
year, and this month there will be
four international judges supporting
the domestic team. These four
judges, from two European
Gault&Millau countries, will judge
some of Melbourne and Sydneys
best restaurants against the
same 20-point system used by all
Gault&Millau judges internationally.
All reviews are in preparation for
the2016 Melbourne and Sydney
Restaurant Guide, which will be
launched in November this year.
Only the top 10% of Sydney and
Melbourne restaurants will make the
cut. Will your favourite restaurant
make it? Share your top restaurant
pick with us on Facebook.
CAF NICECHEF JOSH NILANDCIRCULAR QUAY | 8248 9600fratellifresh.com.au
PSST! A great place to watch the trains coming into and out of
Circular Quay station with Sydney Harbour in the background.
Unique!PSST! Book early and let Patrice direct your wine selection
you are in very capable hands!
PSST! Make sure you leave enough room for one of the classic
desserts like the apple tarte Tatin or the profiteroles with vanilla
ice-cream.
7/18/2019 Indulge June 2015
6/12
SPECIAL LIQUOR STAX PROMOTION
JUNE 20156 INDULGE
TWO DRUNK PIGS STUFFED CHRISTMAS TURKEY
INGREDIENTS:
30g butter
200gm chorizo sausage chopped
200g diced (2cm) pork belly
1 brown onion, halved, finely
chopped
2 garlic cloves, crushed
100g Sriracha sauce
60ml Pisco
140g (2 cups) fresh
breadcrumbs (made from
sourdough)
110g (1 cup) cashew nuts,
coarsely chopped
bunch finely shredded
fresh sage
1 bunch picked lemon thyme
1 egg, lightly whisked
Salt & freshly ground
black pepper
6kg (size 60) fresh or thawed
frozen turkey, neck removed
50g butter, extra, melted
2 tablespoons plain flour
250ml (1 cup) dry white wine
250ml (1 cup) Chicken stock
200ml double cream
ImagebyShuttersto
ck;recipebyMichaelAcevedo,DeckBar&Dining,
DeeWhy
ImagebyShutterstock
INGREDIENTS
10 cloves
2 cinnamon sticks
5 Cardamom pods
1/4 cup caster sugar
1 roughly grated nutmeg
2 cups water
1 orange, grate the rind and
squeeze juice
1 apple, roughly chopped
(skin on)
750ml red wine (such as
Wynns Coonawarra Estate
Cab Shiraz Merlot)
DIRECTIONS
1. Heat cloves, cinnamon, cardamom, sugar, nutmeg, water,
orange rind & juice and apple in a large saucepan overmedium heat.
2. Bring to the boil, then reduce heat to low and simmer for 10
minutes.
3. Add red wine and simmer for another 5 minutes. Remove
from heat. Strain and divide among serving glasses. Serve
immediately topped with extra orange slices.
MULLED WINE
Spice things up on a chilly night withthis European-style drink
METHOD:
1. Melt 20g of the butter in a frying pan over medium-high heat until
foaming. Add chorizo, pork belly, onion and garlic and cook, stirring,
for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add
the sourdough, cashew nuts, sriracha, Pisco, sage, thyme and egg andstir until well combined. Season with salt and pepper.
2. Preheat oven to 180C. Rinse the turkey inside and out under cold running
water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie
the legs together with unwaxed white kitchen string. Tuck the wings under.
Place turkey, breast-side up, in a roasting pan. Brush with extra butter and
cover with foil. Roast in oven, basting every 30 minutes, for 3 1/2 hours or
until juices run clear when thigh is pierced with a skewer. Transfer turkey to
a platter. Remove string. Cover with foil and set aside for 15 minutes to rest.
3. Strain the pan juices into a heatproof jug. Melt the remaining butter in
the roasting pan over medium heat until foaming. Add the flour and
cook, stirring, for 2 minutes or until mixture bubbles. Gradually add
the pan juices, wine and stock and cook, scraping the pan with a
flat-edged wooden spoon to dislodge any bits that have cooked onto
the base, for 5-6 minutes or until gravy boils and thickens, add double
cream simmer for 5 minutes. Taste and season with salt and pepper.
Strain into a heatproof serving jug.4. Place the turkey on a large serving platter and serve with gravy cream.
You can prepare this recipe to the end of step 1 up to 1 day ahead. Cover
with plastic wrap and store in the fridge. Continue from step 2 up to 5 hours
before serving the main.
BEVERAGE MATCH!
Te Ora ReservePinot Noir
www.liquorstax.com.au
7/18/2019 Indulge June 2015
7/12
A SPECIAL LIQUOR STAX PROMOTION
JUNE 2015 7 INDULGE
W
inters officially
here and we
hope youve
rugged up in
warm clothesand are spending some quality
time indoors with the people
you love. Unlike our American
counterparts, traditional Christmas
falls right in the middle of summer
here in Australia. As we are not
able to enjoy the conventional
white Christmas, we celebrate
Christmas in July when the
weathers more fitting.
We adore Christmas in July
at Bockers & Pony! Red wine
and big hearty meals are the
first things that come to mind.
Delectable honey-glazed ham,
roast turkeys and braised lamb
shanks, perfectly paired with arich bodied Shiraz displaying a
dense palate showing quality oak.
And not to mention an assortment
of sweet treats that just seem to
taste better in the cold weather.
Think decadent chocolate pieces,
melt-in-your-mouth caramels and
delicious biscuits and nougat.
So gather the family together
and celebrate Christmas in July
with a big, cozy feast. Weve
got the perfect gifts thatll make
it a Christmas to remember!
Send a festive cheer with one
of our favourites, the Henschke
Twinset. Well known for their
white wines, Henschke alsoproduce extraordinary reds.
This gift hamper includes both,
complemented by a great
selection of savoury and sweet
nibbles.
For an extravagant Christmas,
our Choc-o-lot + Bollinger gift
hamper will definitely leave a great
impression. Known as one of the
finest French champagnes in the
world, the Bollinger Special Cuvee
boasts an astounding recipe.
With a blend of 245 wines, its an
immensely popular non-vintage
champagne. Upon opening theChoc-o-lot + Bollinger gift hamper,
youll also be greeted with an
overflow of chocolate goodies (we
call it Choc-o-lot for a reason!) Full
of scrumptious dark chocolate,
Spanish chocolate coated
oranges, rum balls, nougat, fudge
and Valrhonas delicious chocolate
powder, for making the perfect hot
chocolate.
If youre in a particular
champagne-y mood this
Christmas, apart from the beautiful
Bollinger, we also feature the
prestigious Dom Perignon in a
number of our gift hampers. For
Christmas, we recommend ourDom Perignon + Caramels an
irresistible duo, great for sharing
on special occasions.
Enjoy the best of both
hemispheres and celebrate
Christmas in July with us! Our
friendly teams always available to
help, call us on 1300 132 663. Or
visit www.bockersandpony.com.
au to find the perfect Christmas
hamper.
g
y
ImagebyBockers&Pony
Its not what you are... but who you are...Its a way of life!
Find your perfect drop at www.hippiewines.com.au
Sauvignon Blanc Semillon Sauvignon Blanc Chardonnay Rose Moscato & Pink Moscato Cabernet Merlot Shiraz
Hippie Winesfrom Margaret RiverBlackwood Valley / Margaret River
15-0179
NGREDIENTS
3 cups (700ml) full cream milk
(Dont substitute low-fat milk -
this is a holiday extravagance,
so live it up. Serve in small
glasses if youre worried about
the calories, and go for an extra
long walk... )
1 cup (240ml) thickened cream
3 cinnamon sticks
1 vanilla bean pod, split and
seeds removed
1 teaspoon fresh nutmeg
5 eggs, separated
2/3 cup caster sugar
3/4 cup Woodstock
Kentucky Bourbon
DIRECTIONS
. Combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg in a saucepan, slowly bring to
the boil over a medium heat. Once boiling, remove from the heat and allow to cool.
. In a large bowl beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add Woodstock
Bourbon to taste. Refrigerate overnight.
. Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into
eggnog until combined. Serve and garnish with freshly grated nutmeg.
Eggnog may be served
spiked with bourbon,
brandy, whiskey,
cognac and/or just
about any other spirit
one can muster..... or it may be
served sober; warm or cold;
plain or enriched with ice cream
or whipped cream and dustedwith fresh nutmeg...or maybe
cinnamon.... the choice is yours!
Here is a delicious flavour
infused Eggnog recipe (featuring
Woodstock Kentucky Bourbon)Its Christmas in July so serve it
toasty warm... Ho Ho Ho!
ITS EGGNOG TIME!
Creamy, sweet and as Christmassy as Rudolph!
CHRISTMAS
IN JULY
Choc-o-lot + Bollinger
Dom Perignon + Caramels
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SPECIAL LIQUOR STAX PROMOTION
JUNE 20158 INDULGE
MR LIQUORMRLIQUOR.COM.AU
KRONENBOURG
1664
330ML
ROYAL DUKE
PREMIUM 330ML CANS
CORONA
EXTRA 355ML
$12.99ea.750ml
$27.99ea.750ml
$5.99ea.750ml
$18.99ea.750ml
$33.99ea.700ml
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LOCATIONS
PARRAMATTA WESTFIELD LEVEL 5 SHOP 5038 T 9687 1922
EASTWOOD SHOP 4 161 ROWE ST T 9874 3778
MASCOT 952 BOTANY ROAD T 8338 9044
POTTS POINT 204 VICTORIA ST T 9357 2855
EARLWOOD 189 WILLIAM ST T 9718 5169
BRIGHTON 354 BAY STREET T 9567 1366
CRONULLA 17 THE KINGSWAY T 9527 3562
RAMSGATE 213 RAMSGATE ROAD T 9529 5740
DRUMMOYNE 180 LYONS RD T 9819 7289
ROCKDALE 14 KING STREET T 9567 6789
EDENSOR PARK 661671 SMITHFIELD RD T 9753 5336
COOGEE SOUTH 158 MALABAR ROAD T 8347 2470
SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 29/06/15
EVANS & TATE
CLASSIC
RANGE
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700ML
HOUGHTONS
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WINE RANGE
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MR LIQUORMRLIQUOR.COM.AU
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JUNE 2015 9 INDULGE
THE PLOUGH & HARROW HOTEL
Tucked away in Sydneyssouthwest is the citysbest-kept secret; the
Plough and HarrowHotel. An authenticcountry pub rich in
Australian culture and
brimming with ruralcharm, the Plough and
Harrow Hotel pridesitself on its wholesome,countryside atmosphere.
The Plough and Harrow Hotel is a really unique oferingbecause weve managed to strike the perfect balancebetween honouring our rural history and providing acontemporary dining experience. Family friendliness,
great service and fantastic gourmet cooking are at theheart of everything we do.- Russell Lowe, Manager
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 thesmell 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. Thinkwarm fettuccine carbonara
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.
And if traditional pub grub is
your preference, you wont be
hard pressed to find something
to enjoy. 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 peastopped 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.
And 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!
Plough and Harrow Hotel
75 Argyle St,
Camden NSW 2570
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SPECIAL LIQUOR STAX PROMOTION
JUNE 201510 INDULGE
CRAB & CORN FRITTATA
ALBACORE & CHICKPEAS IN SPICED YOGHURT SAUCE
INGREDIENTS
500g cooked crab meat
(see notes)
8 eggs, lightly beaten
1 cup corn kernels
2 tablespoons chopped
coriander leaves
1 tablespoon finely grated
lemon zest
Salt flakes and freshly
ground black pepper, to
taste
25g butter
DIRECTIONS
1. Combine crab meat, eggs, corn, coriander, lemon zest, salt
and pepper.
2. Heat butter in a frying pan until foaming. Add egg mixture,
reduce heat, cover and cook until egg is almost completely set.
3. Meanwhile, heat the overhead grill of the oven.
4. Place frying pan under grill until the top of the frittata is
cooked and golden.
5. Cut frittata into 4 wedges and serve.
Notes: Pick meat from 2 x 1kg cooked mud crabs, 4 x 350g cooked
blue swimmer crabs or 4 x 500g spanner crabs. Alternatively, buy
good quality frozen Australian crab meat such as Ceas (Queensland
spanner crabs); check it carefully for any remaining bits of cartilage
or shell and drain it well. Be aware that most other f rozen crabmeat
is imported and can be quite watery when thawed.
Alternative species: Chopped cooked prawns
INGREDIENTS
700g thick albacore steaks,
skin off
1 teaspoons ground
turmeric
Salt flakes and freshly
ground black pepper, to
taste
2 tablespoons ghee (see
notes)
1 teaspoon brown mustard
seeds
16 curry leaves (see notes)
2 brown onions, halved and
finely sliced
400g cooked chickpeas,
rinsed
and drained
2 small green chillies, finely
sliced
3cm piece ginger, cut into
fine slivers
1 teaspoon garam masala
1 teaspoon ground
coriander
200g plain yoghurt
cup coriander leaves
Steamed basmati rice, to
serve
DIRECTIONS
1. Trim off any skin and dark muscle from the fish. Cut into bite-
sized chunks and place in a large bowl with turmeric and a
good pinch of salt. Toss gently until the fish is evenly coated.
2. Heat a large frying pan or wok over a medium heat. Add the
ghee, mustard seeds and curry leaves and stir for a minuteor 2 until mustard seeds start to pop. Add the onion, reduce
heat and cook, covered, for about 10 minutes, stirring
occasionally, until it has softened and turned pale golden.
Push the onion to the side of the pan, increase the heat and
add the fish in a single layer. Turn it to seal on all sides.
3. Stir the onion through the fish, add the chickpeas, chilli,
ginger, garam masala and ground coriander and cook for
a further 3-4 minutes, stirring occasionally, until the fish is
cooked but still pink in the centre. Fold yoghurt through.
Remove from heat and sprinkle with coriander leaves.
4. Serve with steamed basmati rice.
Notes: If ghee (clarified butter) is unavailable use 1 tablespoon of
butter and 1 tablespoon of vegetable oil. Curry leaves are available
from most fruit and vegetable shops, they have a spicy aroma
similar to cumin and aniseed; they can be omitted if unavailable.
Alternative species: Bonito, gemfish, mackerel, striped marlin,
swordfish, tuna.
Some people nd Italian frittatas or Spanish tortillas easier tomake than French-style omelettes because they dont have tobe folded, but are nished under the grill instead. If you ndthis ones slow to set in the middle, place it into a 180C oven tonish cooking. Serve it with a green salad, blob of sour creamand sprinkling of chives if you like.
This simple dish is loosely based on the mild korma
curries of northern India which use yoghurt to mellowthe avours of chilli and other spices.
Recipes supplied by Sydney Seafood School. Visit the Seafood School pages at http://www.sydneyfishmarket.com.au/seafood-school/cooking-info/recipes for more great
seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.
7/18/2019 Indulge June 2015
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A SPECIAL LIQUOR STAX PROMOTION
JUNE 2015 11 INDULGE
The Rice Den,
30-32 Chandos St, St Leonards 2065
(02) 9411 2001 www.thericeden.com.au
hree Williams,
13a Elizabeth St. Redfern, NSW 2016
02) 9698 1111 www.threewilliamscafe.com
FRESH OYSTERS WITH
CHARTREUSE DRESSING
SALT AND PEPPER
CALAMARI
g
y
Makes 12 oysters
INGREDIENTS
1 dozen oysters
700ml bottle chartreuse
200ml of fresh lemon juice
Salmon roe
Micro herb for garnish
METHOD
1. Pour your chartreuse and lemon juice into a saucepan and place onto a
medium-low heat.
2. Bring to temperature and simmer until mixture has reduced to 100mls and
resembles a syrupy consistency. This will take approx. 30 45 mins.
3. Allow dressing to cool at room temperature before refrigerating for 2 hours orovernight.
4. Placed shucked oysters onto a bed of rock salt, drip chartreuse dressing over
each oyster and garnish with salmon roe and micro herb.
BEVERAGE MATCH!
Da LucaProsecco Italia
www.liquorstax.com.au
BEVERAGE MATCH!
Flinders BayMerlot
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WinWin1OF 12THREE WILLIAMS
VOUCHERSf Visit facebook.com/IndulgeSydney for more information
Serves 4
INGREDIENTS
Flour mix:
300g potato starch
200g rice flour
100g plain flour
Salt flakes and ground white pepper
Sieve all 3 flours into a big bowl, season to taste with salt and white pepper. Mix well
and set aside.
Pickle ginger mayo:
20g japanese mayo 2g pickled ginger, julienned
Mix the japanese mayo with the pickled ginger and place on a small serving plate.
The Rest:
1kg fresh southern calamari
5g chopped shallot rounds
5g fried eschallot
1/2 long red chilli, julienned
Lemon wedges to serve
METHOD
1. Clean your calamari and pineapple cut the body, cutting the tentacles in half. Cut
the scored calamari body into 1/2cm wide and 5cm long rectangle shape.
2. Heat a deep fryer to 180 degree celsius. Dust your calamari with the flour mix and
shake off excess flour. Deep fry the calamari in small batches until they are golden
in colour and crispy. Put on paper towels to drain off excess oil. Keep frying the
calamari in batches until all are cooked.
3. Once all the calamari are all cooked, season the calamari with the Chinese spicy
salt to taste along with the chopped shallot rounds and fried shallot. Mix well.
TO SERVE
Place the calamari on a platter or a large plate. Garnish with julienned chilli. Serve withpickle ginger mayo and lemon wedges on the side.
These crunchy calamari bites are sure to spice upany winter aair
This classic dish is the perfect beginning to anyfestive celebration
ImagebyTheRiceDen
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12/12
JUNE 201512 INDULGE
www.liquorstax.com.au for your nearest store