BY Victoria Miranda 4-6 kg fully cooked bone-in ham 1/4 cup butter 1/2 cup cherry preserves 1/4 cup brown sugar 1/4 cup honey 2 tbsp Dijon mustard 1/4 cup Lou Miranda Estate Aged Cobweb 1 tsp lemon juice salt + pepper to taste 1/2 tsp cinnamon 1/4 tsp cloves For the glaze, add all the […]
by CHEF JASON ROBERTS 2 cups mixed dried fruit 2/3 cup Leone Tawny Rum Liqueur Zest and juice of 1 orange 115gm softened butter 3 tbps Merchants Pantry Spiced Olive oil 60gm brown sugar 3 large eggs 3/4 cup chopped walnuts or pecans 2-inch piece of ginger finely grated 3 teaspoons of mixed spice 1 […]
Discover the joy in simplicity with this recipe highlighting the fresh flavours of lemon and Barramundi. Easy to prepare, it’s perfect whether you’re cooking for two or a crowd of twelve. We’ve paired this zesty dish with the vibrant Fierce III Pinot Grigio. Give it a try at your next family gathering for a combination […]
This ingredients list reads of all the things I am feeling this summer. No cooking. That is it. That is my summer vibe. We are serving the Burrata + Frozen Shaved Tomato with Fierce III Wild Blend. Both the recipe and the wine are fresh and vibrant. INGREDIENTS 1 medium tomato – freeze 1 La […]
**THIS EVENT HAS NOW FINISHED** Enjoy a day in the grove at award-winning Rio Vista Olives - a haven found north of Adelaide near the Murray River - and indulge over lunch from three renowned chefs. Start your Saturday with a sommelier-led tasting and grove tour, going behind the scenes to see how extra virgin olive oil is created. Then prepare to sit back and relax in the grove with a feast created by chefs Mark Best, Jason Roberts and Paul Farag. The trio will use luscious produce from across the Murray River, Lakes and Coorong, with wine parings from Fierce III - the newest label from the Barossa's Lou
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**THIS EVENT HAS NOW FINISHED** Settle in for a feast prepared in true Barossa style. Your destination: Lou's Place at Rowland Flat, the lauded restaurant on site at boutique winery Lou Miranda Estate. Fire and Feast invites you to savour the Barossa's impressive produce in what will be a Mediterranean feast for the senses. Watch Lou's Place chefs preparing the feast over fire while you sip and swirl on a glass of red produced only metres away. Stations will showcase the day's food offerings - think slow-roasted porchetta, chargrilled octopus, fire-pit vegetables and lamb on the spit. Settle in for a delicious and unique culinary experience. Each ticket includes live music and
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Eat like a local Good food and wine are synonymous with the Barossa Valley. Discover local producers who grow, nurture, and make the best Barossa produce, supplying the Barossa’s world class chefs. The Producers Luckily in the Barossa, picking up goodies directly from the local producers is a regular pass time for locals and visitors. There are 2 weekly farmers' markets, The Barossa Farmers Market at Angaston and the Mt Pleasant Farmers Market. Operating every Saturday morning for 49 weeks of the year. A weekly shop and treat of a freshly cooked breakfast at the markets is the best way to find and stock up on local produce. All around the Barossa are farm
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Chef Jason Roberts has prepared an incredible dish for us. Pairing a succulent rib eye with Fierce III Shiraz Grenache Mataro he has created an explosion of flavour for the mouth. If you make up this recipe be sure to share your photos with #livefirece You can view the video of Jason making up this recipe here INGREDIENTS 1 x 750gm - 1kg rib eye (half an hour before cooking remove from refrigerator) 250gm softened Butter 4 large Eschalots peeled and finely chopped 1 cup Fierce III GSM 3 fresh bay leaves 1/2 cup finely chopped parsley Salt + Ground black pepper 1 onion, peeled and finely sliced into rings 1 cup of milk 1 cup cornflour 2 cups olive oil for
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Fierce III has partnered up with the very talented Tori Falzon from @intothesauce to bring you a zesty and vibrant take on Pasta Salad. A pasta salad that is actually good! This zesty pea pesto pasta salad with kale, salmon and walnuts, paired perfectly with a Fierce III Pinot Grigio. The acidity and dry finish of this ready-to-drink Pinot Grigio are ideal to balance the sweet pea pesto and oily fish. Check out a video of the step by step guide here If you make up this recipe be sure to share your photos with #livefierce INGREDIENTS 400g pasta (I like spirals or rigatoni) 150g walnuts 2 salmon fillets (250-400g) 100ml creme fraiche 400g frozen baby peas,
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Explore winemaking techniques at Lou Miranda Estate with our new Winemaking Experience. Create your own unique blend of Barossa Valley Shiraz while learning about the grape varieties and what makes a Barossa Red. The Winemaking Experience is hands on, interactive and creative. You get to blend your own wine. Using three barrel samples of our premium Shiraz & one of premium Cabernet you get to create a wine in your own style. Each parcel of wine has its own distinctive flavours and textures. The physical work has been done – picking, crushing, fermenting and barrel maturation. You will meld the components to create a wine that is truly unique. You then bottle,
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