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If you
can't read this email please click here:
www.koonara.com/2010oct.htm
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First leaves |
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Celebrities
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![]() Richard Branson, Ian Thorpe & Koonara (in the background) ![]() Moi & Brooke Hanson |
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Bali
I know it
looks like we don’t do any work in this business, but when we had free
flights to Bali and the chance to have babysitters on tap, it was too good
to refuse for 10 days. I’m not sure you’ll be seeing our wines over there in
the near future, as it would cost you $100 bucks-plus at a restaurant. Even
I drank beer - once I got through all the Koonara I smuggled in my boogie
board bag. |
Tiger Tiger...
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Koonara Suports Australia’s Quoll – the
spotty-carnivore-super-rat.
The Cape Otway Centre for Conservation Ecology
are doing a great job in the conservation of this super-cute marsupial, and
Koonara is proud to Support them. |
![]() The guys behind it all: Lizzie Corke and Shayne Neal ![]() Shayne Neal presents on the accomplishments of the Fellowship graduates |
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A sad
loss It was a shock to lose good friend Ange Thomas (nee Armitage) recently, just 3 weeks after giving birth to a beautiful girl called Skye. A small tribute to a beautiful friend. If anyone knew Ange, and has any photos of her, please email them to dru@koonara.com, as I’m getting together as many as I can together for her kids. She will be missed. http://www.youtube.com/watch?v=k6s5hAn1hCI
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Sofiel's Gift Riesling 2010 |
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Facebook Competition The photo competition is back on, this time with a huge haul of $2,000 worth of wine, gifts & Jewellery.
Click here for details.
Join our
Facebook and Twitter Pages!!
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A woman was
walking down the street when she was accosted by a particularly dirty and
shabby-looking homeless woman who asked her for a couple of dollars for
dinner.
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Winewise
Awards 2010 |
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Cooking with MacGyver:
After you've cooked, finding your way home... |
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Events Coming
Up:
October 15-17, 2010
The Coonawarra Cabernet
Celebrations showcases and celebrates the sheer
quality of Coonawarra Cabernet Sauvignon and the
craftsmanship of the region’s winemaking
community. |
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At our Cellar Door: Come in and enjoy a heavenly tender Mayura Station Wagyu steak sandwich straight from the flames, paired with a glass of one of Koonara's full-bodied award winning wines. Explore our exhibition, 'Electric Mix' by Penola artist Stella Scanlon, the winner of Koonara's 2010 'Body Art Challenge.' Join us and be inspired by all things Food, Wine and Art. Date: Saturday, 16th and Sunday 17th October Time: 11am - 4pm Cost: Wine by the glass $5, Wagyu Steak Sandwich $15 |
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Your Bid at the Silent Auction: |
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Wines to Match:
Distinctive lemons and limes on the nose. Racing acidity on the palate with a mouth-washing minerality on the finish.
Bright
ruby colour. Juicy strawberries and raspberries on the nose. Great balance
on palate with ripe tannins and good balancing acidity. Honours its name. |
Dinner Party in under 20 min:![]() Lamb cutlets with a salad of sesame greens Serves: 4 Preparation time: 5 minutes Cooking time: 10 minutes Ingredients 12 lamb cutlets 1 tbsp lemon juice 3 tbsp olive oil 1 tsp warm honey 1 tbsp toasted sesame seeds 1 bunch broccolini, trimmed 4 baby bok choy, rinsed and quartered 100 g sugar snap peas, trimmed 1 medium carrot, peeled and cut into thin strips Method 1. Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot. 2. Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving. 3. Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook for a further 1-2 minutes. Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets. Tips: - The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan. - You can use a brush to lightly oil the meat or use a light spray of oil. - You can also use lamb loin chops or lamb fillets/tenderloins for this recipe. |
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Music to match your
dinner:
English quirky songstress, is perfect music for spring – upbeat, and puts a spring in your step. Even your mum will like it. Think Lucy & Alice Pinot Gris in the garden for Saturday Brunch with good friends, lamb cutlets, and a mint pea salad. And a big bunch of lilies. |
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Dru Reschke
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