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 […]
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
Read More
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,
Read More
Birthday's! Some people love them and some people hate them. I like to cook for people, it is how I show love but sometimes when I cook for people it's more about me than it is them. I made this recipe for my partners birthday dinner and although he smiled and played along because he knew I put a lot of effort into it, he hated it. But that is just his own bad taste because these ravioli were delicious, pillowly little parcels with a soft orange note. I nailed it, its a shame he hates birthdays! INGREDIENTS Ravioli filling 500g fresh ricotta, drained if wet Pinch of freshly grated nutmeg 1 teaspoon
Read More
As part of a community collaboration with local Barossa producers (and some local regional producers) we have asked them to submit recipes that they love. The Gourmet Entertainer produce a range of condiments that are ingredient rich and contain no fillers, enhancing a “cleaner” taste and product integrity. All products gluten free and colours are natural, made with natural preserving techniques. Provenance and Origin is high on their agenda and their commitment is to the local food industry. Teresa has shared a recipe which would make a great mid week meal or nibbles for a dinner party. To find out more about The Gourmet Entertainer and the small batch condiments
Read More
As part of a community collaboration with local Barossa producers we have asked them to submit recipes that they love. Since the late 70’s Steinys has been a family business that uses small batch artisan crafting techniques to make exceptional quality mettwurst with a distinctive flavour that is all about the Barossa Valley. Using premium […]
There is something about baking bread that always bring calm to the house. It could be the repetitive folding of the dough or it could be the contact with the dough itself, much like walking on grass with bare feet, it is grounded. Little hands love to help and press their fingers in the dough. […]
There are some foods that feel like home and Nonna’s Lemon Crema is one of those comfort foods that makes we feel loved all over. Apart from just eating this straight from the pot, leaving it for a day or two (if you can) lets the lemon infuse through the crema and made it utterly […]