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Home Articles posted by Holly

“I HATE TO COOK” CHOCOLATE CAKE

By Holly | Recipes | Comments Off on “I HATE TO COOK” CHOCOLATE CAKE | 13 May, 2020 | 0

Chocolate Cake

Ingredients

400g dark chocolate
100g sugar
200g butter
4 eggs, separated
20g almond meal
Good dollop of Pegasus tawny or Cointreau (optional)
1/3 Cup Berries (optional)

Melt the chocolate and butter, add the optional dollop of alcohol and mix. Add the almond meal and gently mix. Add egg yolk and mix. Add optional fruit and alcohol.

In a separate bowl combine sugar and egg white together until peaks form and gently mix into chocolate mixture until just combined.

Put into a lined pan. I use a 5cm by 20cm tin and cook at 160 degrees for 1 hour.

Once out of oven if you want more decadence dribble extra alcohol over cake as it is cooling down. Do not do this if cake is being served to children.

Chocolate Ganache

Ingredients

200g chocolate
100g cream
1 tsp butter
1 tsp liquid glucose

Heat cream to 95 degrees or just before boiling point. Take off heat, add butter, glucose and chopped chocolate until all melted and combined. Never boil cream, or it will split.

If chocolate is not melting put on a low heat and stir until completely melted.

Let it partially set before tipping over cake.

Buttercream

Ingredients

200g chocolate
100g cream
1 tsp butter
1 tsp liquid glucose

Beat butter until white, add zest and icing sugar and beat until combined, taste for flavour.

Cut cake in half, length ways. Place a small amount of the Ganache on bottom of plate (to stop cake from moving around) and put the first half of cake top with butter cream and place rest of cake over top.

Smear the top and sizes of cake with ganache and serve.

If it’s all too hard, dust the cake with cocoa powder. It does taste good this way too!

RECOMMENDED PAIRING

2017 Cabernet Franc

$60.00

Only Out of stock

Category: Limited Release
    • Description

    Description


    Tasting Notes
    Matured in French hogsheads (57% new) for 15 months.  Cabernet franc doesn’t normally function well outside Margaret River, but did well here. Plum, tobacco and cedar (ex oak) come together well on the medium to full-bodied plate and fresh aftertaste. 

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    KIMCHI JJIGAE (KIMCHI STEW)

    By Holly | Recipes | Comments Off on KIMCHI JJIGAE (KIMCHI STEW) | 13 May, 2020 | 0

    Ingredients

    180g skinless pork belly or other fat pork cut, cut into bite size pieces
    3 sprinkles ground black pepper, salt
    Splash Olive oil
    3/4 cup aged Kimchi,
    1/4 small brown onion, thinly sliced
    1/2 stalk small spring onion, thinly sliced
    4-6 mushrooms, thinly sliced
    1 cup water
    1 tbsp Korean chilli flakes (gochugaru)
    1 tbsp soy sauce
    1 tsp Korean chilli paste (gochujang) this is the paste in the red container found in most Asian stores
    1/4 tsp minced garlic

    Put pork in a bowl, add salt, pepper and oil to season.

    In a large pot brown off meat, small amounts at a time, then take out of pot.

    Once meat is brown add onions and mushrooms to pot and cook down, add more oil if needed.

    Add chilli flakes, soy sauce, chilli paste and garlic.

    Find 5 – 6 big pieces of Kimchi and wrap individual pieces around some of the pork. Chop the remainder of the kimchi and add to pot with the rest of the cooked pork. Cover with water and simmer for 1 hour until soft.

    Garnish with spring onion and serve with rice.

    RECOMMENDED PAIRING

    2017 H Shiraz

    $22.00

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      • Description

      Description

       

      Tasting Notes

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      Middle Eastern Roll Mops

      By Holly | Recipes | Comments Off on Middle Eastern Roll Mops | 13 May, 2020 | 0

      Ingredients

      6 Garfish cut in ½ length ways or 12 fillets
      100g pistachios
      30ml pomegranate molasses
      Zest of 1 lemon
      30-50ml olive oil
      1 clove garlic
      ½ teaspoon sumac (if you can’t find any don’t worry)
      Butter
      12 walnuts
      Handful currants

      Put pistachios, molasses, zest, oil, garlic and sumac into a blender and blend until you have a rough paste. If the blender is struggling add more oil. It will still be fairly crunchy.

      Put paste onto the Garfish and roll up.

      Place on an oven tray fairly close together. If needed use a toothpick to keep the fish from unravelling.

      Chop walnuts and put on top of fish with a teaspoon of butter and a sprinkle of currants.

      Cook at 170C for 8-10 mins or until fish is cooked. Garnish with fresh pomegranate seeds.

      RECOMMENDED PAIRING

      2017 Old Vine Grenache

      $35.00

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      Category: Hemera Estate
        • Description

        Description

        Tasting Notes
        Matured for 9 months in new and used French puncheons. Bright crimson-purple. You get the lot here: concentration of small berries, intensity of fruit, a framework of tannins and controlled alcohol.

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        Kokoda & Ceviche Salmon

        By Holly | Recipes | Comments Off on Kokoda & Ceviche Salmon | 13 May, 2020 | 0

        KOKODA

        Ingredients

        1 tin coconut milk
        2 tomatoes
        2 lemons or limes
        1 chilli copped, optional
        ½ red onion
        300g fresh white fleshed fish

        Zest one of the lemons and juice both. Chop tomatoes into quarters. Slice onion.

        Cut fish into 2cm cubes. Mix all ingredients in a bowl add some salt to taste.

        Set in Fridge for 1-5 hours.

        CEVICHE SALMON

        Ingredients

        2 limes
        1 chilli chopped (optional)
        Fresh coriander
        Coriander seeds
        100ml Olive oil
        300g fresh Salmon cut into 2cm cubes
        Splash Tequila or Gin, optional
        Whole ancho chilli, optional

        Zest one of the limes and juice both, chop coriander and add to bowl with seeds, juice, oil and salmon.

        Add optional ancho chilli and Tequila or gin.

        Marinate for 1-2 hours. Serve with toasted bread.

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        $22.00

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          • Description

          Description

          Tasting Notes

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          Innovations During the Pandemic

          By Holly | Blog | Comments Off on Innovations During the Pandemic | 1 April, 2020 | 1
          Original Article by Richard Davies

          A lack of visitors has forced some businesses to look at innovative ways to stay afloat.

          Hemera Estate in Lyndoch is one of a number of wineries that has set up virtual tastings, helping those with a glass at home connect with the winemaker.

          “Zoom or one of those video apps that allows multiple sharing, we just organise a time and a place with a few of us and get together … apart,” winemaker Russell Cutting said.

          “Nothing too technical; we share a glass and talk about the wine and how it’s made.”

          Winemaker Russell Cutting, of Hemera Estate in Lyndoch, is offering virtual tastings. (ABC News: Brittany Evins)

          The process tries to replicate the personal experience of visiting a cellar door, taking people on a journey through the winemaking process.

          The person at home simply needs to have sourced their own bottle beforehand.

          Mr Cutting said business had fallen by more than half since social-distancing requirements came into place.

          But he said he wanted to ensure customers were still connected to the winemaking process.

          “I think it’s kind of important at this time just to show a bit of love for everyone,” he said.

          “Just to get a little bit of community back.”

          Barossa cellar door manager Rachael Duncan said businesses in the wine industry needed to be strong for each other during the pandemic.

          “We’re doing as much as we can to generate enough sales to ensure that we can pay our basic expenses during this process,” she said.

          “We’ve all got to look out for each other and, if we can, all be together as one so we can fight this off together.”

          Enquire About Online Tasting

          Out on the land…

          By Holly | Blog | Comments Off on Out on the land… | 25 January, 2019 | 1

          It’s that time of year again!  The vines are bursting at the seams, the grapes are (just) starting to change colour and all the wine folk in the Valley are thinking very hard about harvest this year.  Thanks to the cooler and wetter conditions we’ve had for the last several months it looks like we’ll be picking 2 or 3 weeks later this year so we’re anticipating the first pick of Chardonnay for our Sparkling White will take place around mid February.  That gives us a nice chance to get the winery clean and tidy for the first crush and we’ve got the team on board scrubbing and prepping like crazy.

          The upside is that this cooler and longer ripening period should foresee some beautiful grapes for us to make wine with – cooler nights will help keep acid high and flavours should be wonderful.  That’s all assuming that Mother Nature continues to be so kind to us… fingers crossed!

          Cheers, Alex

          Next In Line

          By Holly | Blog | Comments Off on Next In Line | 16 December, 2016 | 1

          This is the time of year when everyone is thinking of Christmas holidays, gift giving, trips to the beach (in the southern hemisphere at least) and long lunches. For many in the wine game though it’s also one of the busiest times of year and we are more likely to be found pondering final blending options, label printing and bookings at the bottling hall! For ‘tis the season to get a whole bunch of our 2015 reds into bottle so that they can rest safely over the summer ready for next winter’s release (or later) and free up both barrels and tanks for next year’s harvest which is drawing upon us at great speed.

          What’s particularly gratifying is that the 2015s are showing to be a set of truly exciting wines, showing great class, elegance and ageability. The fruit profile is bright and fresh with lovely plump darks fruits and a lovely backbone of fine tannins and acidity. These are wines that will age beautifully and show great balance.

          Anyway, the wines are all in tank ready to go and bottling starts on Monday so I’d best have one last taste to make sure I’m happy with them…!

          Cheers, Alex

          Recent Posts

          • “I HATE TO COOK” CHOCOLATE CAKE
          • KIMCHI JJIGAE (KIMCHI STEW)
          • Middle Eastern Roll Mops
          • Kokoda & Ceviche Salmon
          • Innovations During the Pandemic

          Previous Posts

          • May 2020
          • April 2020
          • January 2019
          • December 2016
          • November 2016
          • October 2016
          • September 2016
          • August 2016
          • June 2016
          • May 2016
          • April 2016
          • March 2016
          • February 2016

          CONTACT

          1516 Barossa Valley Way, Lyndoch SA 5351
          (08) 8524 4033
          cellar@hemeraestate.com.au



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          Under the Liquor Control Reform Act 1998, it is an offence to supply alcohol to a person under the age of 18 years. We require proof of age for all wine orders being delivered and served.
          Wine can only be delivered to the adult purchaser being 18+ and in accordance with the instructions of the purchaser. Producers Licence #57602625
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