Tonight we were lucky to have my parents and D over for dinner. Tried out the Evans and Tate red wine that Dad won from Afor the evil posting and one of the white wines which J1 won on last weekend's 'golden tee golf/drinking tour', no label (except for a terrible photo of Greg Norman and a golf tee). Our finely tuned palates have led us to suggest the white was a chardonnay (it may have been a semillon - but who really can tell). The red was quite quaffable - while the chardonnay was a little hollow in the middle.
Dinner was BBQ meat on sticks - due to allergies, children's tastes and pantry restrictions we ended up having beef and chicken kebabs, marinated in kaffir lime, lime zest, cashews, basil, olive oil and a little fish sauce, with rice and rocket salad. Dessert was a selection of berries (as an aside we have had our first raspberries from the garden) /nougat/lindt and a gluten free chocolate espresso cake. Hope everyone survived the meal unharmed.Chocolate Espresso Cake (Thank you J1 for the artistic photo)
200g good-quality dark chocolate, chopped1 tbs strong prepared espresso coffee (I used a good decaf)
1 tsp rum or brandy
2/3 cup (150g) caster sugar
150g unsalted butter
3/4 cup (90g) almond meal
5 eggs, separated
Preheat oven to 180 C. Grease pan. Place chocolate, coffee, rum/brandy, caster sugar and butter in a bowl over hot water (or as I do in microwave on lowest setting) till melted. Add meal and beat in egg yolks. Beat eggwhites in separate bowl until soft peaks form. Fold into chocolate mixture. Cook for 40 mins. Cool cake in pan before removing.
1 comment:
I'm glad you enjoyed the red wine but I did think your tasting notes, while accurate, were a little skimpy. You could have said something more pretentious and more wine tasty, like:
"How can they do it for the price? A soft and perhaps undisciplined red, with a quality, silky fruit mouthfeel. It starts lean, but has a welling volume of satisfying fruit that leaves a lovely, clean fruity flavoour in the mouth. At its best until 2008, 16.8 points."
(Western Suburbs Weekly)
Or, even better (from the Evans & Tate web page):
" Vintage: 2002
Colour: Deep brick red, brilliant
Nose: An intense and varietal lifted combination of herbal spice and marzipan, with a dusty and intense wood perfume.
Palate: A sweet fruit mid palate of ripe red plum and black cherry. A tightly structured palate balanced with nuances of vanillin creamy oak and slightly grippy tannins, finishing with varietal complexity.
Cuisine: Stuffed Boursin Fillet with Roasted Garlic Mashed Potato and a Shallot Cabernet Butter "
I had to go look 'boursin' up, I'd never heard of it.
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