A Special Liquorstax Promotion

JUNE 2014 1 INDULGE

June 2014
A S PE CI AL L I QUORS TAX PROMOT I ON
f
Find us on facebook.com/IndulgeSydney
Country living
SYDNEYS ENTRE TO
PURE ENJOYMENT
MEET THE MCCLYMONTS
The three charming country girls
who are singing up a storm!
COUGAR BOURBON SCORES
95 OUT OF 100
Find out why its at the top of the list.
THE PLOUGH & HARROW HOTEL
Sydneys best kept secret serving up
the ultimate pub experience.
A Special Liquorstax Promotion
JUNE 2014 2 INDULGE
After undergoing renovations in 2012, the
hotel offers a modern dining experience while
still retaining its authentic, rural history and
laidback mood.
Set on Camdens iconic Argyle Street, studded
leather lounges centre around a crackling
freplace and the smell of freshly roasted
chicken lingers in the air. Drop down lights
illuminate the black and white portraits on the
wall and the thick, timber tables add to the
modern, countryside feel.
The open-air dining area features scoop back
wicker seating, modern wooden tables and
polished timber foors to create the ultimate
wholesome, pub dining experience.
The menu has patrons spoilt for choice, with its
unique fusion of Italian, Asian and Australian
cuisine sure to satisfy even the most stubborn
taste bud. Think warm fettuccine cabonara
laced with freshly shaved parmesan, thai beef
salad with a wonton basket, and chicken breast
stuffed with pancetta and buffalo mozzarella,
with a side of chat potatoes, baby beetroots
and pumpkin drizzled with garlic cream.
If traditional pub grub is your preference, you
wont be hard pressed to fnd something to
enjoy. The Plough and Harrow Hotel have the art
of pub food down to perfection with their unique
beef and ale pie, with a side of mash, buttered
broccolini and mushy peas topped with gravy.
Children can also join in the dining experience,
with the kids menu brimming with options.
Chicken schnitzel and chips or the pan fried
chicken with roasted baby potatoes and salad
are popular options among the younger patrons.
To end your experience on a high note, you
cant go past the chocolate deep-fried spring
rolls. The warm, melted chocolate encased
in crunchy, fried pastry makes it an unrivalled
dessert experience.
So gather your friends and family and organise
a get together at the Plough and Harrow Hotel
this is defnitely one for the bucket list!
LYN
BOWTELL
Editor-in-Chief Aaron Monks Business Manager Kaila Acevedo Designer Bella Wess, Jazzie Martin Head of Integration Natalie Kasparian Head of Digital Amy Baker Content Manager Michaela Brogan
Contributors Jacquii Alexander, Jay Huxley, Thomas Mazzei, Arrnott Olssen, Kate Liston Advertising Brad Monks, Aza Jeyran
Advertising Opportunities (02) 8302 4200 facebook.com/IndulgeSydney
Lyn Bowtell is a singer/
songwriter, regarded by her
peers as one of the best in the
business. With a voice that
defes gravity Lyn effortlessly
weaves her way between
tenderness and rage, through
despair and joy, and leaves us
breathless for the experience.
Music has always been my
great escape, and performing
live my greatest pleasure. I
cant imagine what my life
would be liake without the gift
of being able to express myself
in this way.
Both my parents were musical.
My Dad played accordion
with his father and brother for
the old time dances I have
some lovely memories of CWA
perfectly cut sandwiches,
staying up til 2am while the
people danced continuously
to the music Pride of Erins,
Waltzs And old halls with hard
wooden seats I would eventually
fall asleep on after a dance on
my fathers feet. My Dad also
sang, played piano, organ and
drums. Mum sings and can play
piano accordion, auto-harp and
bag-pipes. I grew up listening to
them both play music all around
the house. After dinner was over
with Mum & Dad would often get
out the accordions and I loved
to listen, or play along on a pot
or pan.
When I was 6 or 7 I got a copy
of Dolly Partons The Great
Pretender & The Carpenters
Greatest Hits.. I played
both those tapes to death. I
loved Dollys lightness and
almost giggly singing Karen
Carpenter had so much pain
and melancholy.. I think it was
the perfect combination to
learn from.
Singing was just something I
always did. I cant remember
ever NOT singing I would get
in trouble at school for singing
during quiet reading time I
never knew I was doing it. I
would just make songs up. I
borrowed my frst guitar from
my now sister in law at age
12.. It was a nylon string 3/4
sized classical guitar and all
of a sudden I had a vehicle
for the songs I was always
writing.. Thats how I became a
songwriter I guess.
My last album Secret Songs
was my frst solo venture after
the end of my band Bella,
with my latest album Heart
of Sorrow, I have moved into
a new chapter of my life and
career. Im bolder and braver,
and willing to risk standing
closer in my songs to both the
light and the darkness.
Bowtell is about to release her
latest album Heart of Sorrow.
Recorded with Producer Shane
Nicholson, Heart of Sorrow
leads us on a journey through
the diverse landscape of Lyns
musical infuences.
Travelling from the Jazz inspired
ballad Keep Me to the soulful
Blues based duet How Long?
(featuring Kevin Bennett), past
the Roots/Country of Used
to You to the Reggae infused
Pop of Happyalong the
way exploring themes of loss
and death in The Willow Tree,
addiction in Old Habits, and
alienation and dishonesty in
Selfsh Heart.from the weary
defance of Heart of Sorrow
to the wistful tenderness of
Foolish Lovers, the sadness
and regret of I Wont Let You ,
the unabashed affection of Best
Friend and the passion and hope
of Raging Love.all woven
together and guided by Lyns
uniquely heartfelt and honest
style.
Theres a freedom in embracing
both sorrow and happiness and
being comfortable enough to
share them, Im extremely proud
of this album
Heart of Sorrow will be released
on July 11
th
2014 through
Maven/Sony.
Lyn Bowtell is a 2013 APRA
Song of The Year fnalist, two-
time Golden Guitar winner,
MO Award winner, Toyota
Star Maker winner, and was
nominated for two Golden
Guitars in the 2013 Country
Music Awards for Best Female
Artist and Best Alternative Album
of the year.
If anything, Bowtell is a little too
good, as a singer she demands a
response even when she is just singing
a straight pop song, and when Bowtell
is pulling you in deep her voice is like
tantalising quicksand
Iman Lababedi, Rock NYC Live and Recorded
THE PLOUGH &
HARROW HOTEL
Tucked away in Sydneys
southwest is the citys best-kept
secret; the Plough and Harrow
Hotel. An authentic country pub
rich in Australian culture and
brimming with rural charm,
the Plough and Harrow Hotel
prides itself on its wholesome,
countryside atmosphere.
The Plough and Harrow Hotel is a really
unique offering because weve managed
to strike the perfect balance between
honouring our rural history and providing
a contemporary dining experience. Family
friendliness, great service and fantastic
gourmet cooking are at the heart of
everything we do.
- Russell Howe, Manager
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A Special Liquorstax Promotion
JUNE 2014 3 INDULGE
C
ountry music sisters, Brooke, Sam
and Mollie are homespun heroes from
Grafton with a bevvy of music awards
under their belts and fre in their
bellies. Their early success sent the
girls into Australias country music frmament where
they have continued to paint the scene with fervent
stories and the catchiest of melodies.
Maintaining a day-to-day equilibrium when on tour
is hard. In 2012 when Brooke McClymont found
out she was pregnant The McClymonts grueling
tour schedule ground to a halt. Having had time to
reconfgure their priorities, the girls have injected
heartbreak, weddings, bullying, childhood, love,
rock and home into one album, Heres To You &
I, set for release on the 4
th
of July. Weve taken
from old-style country and blended it with pop
country. This album has covered a lot of ground
were so proud of this one. Questions regarding
their musical infuences unmask a conglomerate
of country music perennials, such as Dolly Parton,
Dixie Chicks and Shania Twain combined with Kris
Kristofferson, The Eagles and Charlie Pride. Our
Dad was into old country and our Mum was into the
modern side of country. Our style showcases the
best of both worlds.
Food played a huge part in their childhood with
their Dad a butcher. I remember one time I decided
to go vegetarianI was a teenager. Dad said no
worries. Then one night, he brought home my
favourite curried sausages cause he knew that
was my favourite dish, Brooke corrects herself,
I mean Id also eat mash potato with any meal,
she adds with a giggle. Their
Dad knew how to get rid of
her whimsical teenage
omission of meat quick
smart. I said Oh Im
actually not vegetarian
today. So it didnt
really work. Being a
butchers daughters
we pretty much
have meat in our
diet nearly every
single day.
And it seems
this passion for
carnivorism translates
to liquor as well. Brooke
says she loves sauv
blanc, champagne, cab
sav and spirits. People
will think this is hilarious
but I love Penfolds and
McGuigans... If I could
afford $100 bottles every
night of the week I would! Im always on a budget
when it comes to wine. Id love to say I have
sophisticated tastes but I really dont. Therere too
many options. But my Father-in-Law is amazing and
he gets all the good wine and I get to taste a few
good drops with him. So, how many cocktails did
the girls actually down during the flming of Heres
To You & I? Again, there is much laughter. Ok, to
be honest, it would have been over 8! You know it
takes so long to get the right angles and everything.
It was so relaxed. So while we were waiting, I
thought, Im not gunna sit here and pretend to drink.
I need a real one! That was the most fun.
When asked where they like to eat out, the girls
tastes stem from home. Being on the road youve
got to be really quick. We usually stop at a lot of
bakeries cause theyve got everything you need.
Hanks Kitchen in Grafton is our absolute favourite.
Despite their fondness of bakeries and pies the girls
do love a good roast. Im probably the best cook,
Brooke admits. Sam can do a good roast but I
reckon I cook a pretty good roast. Im trying to do it
every Sunday. Catching up over food is the best. I
dont know what wed do without food. How boring
would life be? Brooke shares a story about Mollie
ringing her Dad just after shed moved out of home,
Dad, how do I boil an egg? Hey, weve all been
there. And the girls have come a long way since
their younger days in Grafton. With their perfect hair,
cut-off denim shorts, smiles and their proclivities for
bakeries, roasts and good Aussie meat they couldnt
be more grounded.
Their tour kicks off at The Basement on July 4
th
.
Weve got the full band this time We still love
working and playing music together Were gunna
keep riding this wave. Go to their website for details
of their upcoming tour and album. Heres To You
and I the album will be released on the 4
th
of July.
And were on the edge of our seats for this one!
Three charming country girls from Grafton
HOME OF COUNTRY MUSIC
PRE-ORDER THE
ARTIST YOU LOVE IN
STORE OR ONLINE
sanity.com.au
AVAILABLE
11
TH
JUL
AVAILABLE
4
TH
JUL
AVAILABLE
8
TH
AUG
A Special Liquorstax Promotion
JUNE 2014 4 INDULGE
OPEN 7 DAYS A WEEK
Come visit us at
29 - 31 ORiordan St, Alexandria (02) 9690 0979
www.meatemporium.com.au
Sydneys largest wholesale meat warehouse direct to the public
Maggie Beers
Roasted Chicken
Ingredients:
1 free range Chicken (1.3-
1.7kg is ideal)
50ml of Maggie Beer
Verjuice
50ml of extra virgin olive oil
Sea salt fakes
Cracked black pepper
Method:
1. Remove the chicken from
the fridge approximately two
hours prior to roasting, to
bring to room temperature.
2. Preheat the oven to
230C
3. Season the cavity of
the chicken with salt and
pepper.
4. Combine 50ml of
Verjuice, extra virgin olive
oil, sea salt and pepper (to
taste) and brush mixture
over the outside of the
chicken.
5. Place 5mm wide discs of
the herb butter under the
skin, on top of the breasts.
(see herb butter recipe)
6. Place the chicken breast
side up on a trivet in a
shallow sided baking dish.
7. Place into the pre-heated
oven on the middle shelf
and cook for 20 minutes.
8. Reduce oven
temperature to 180C, and
cook for 20 minutes.
9. Turn the chicken over so
the breast are facing down
and reduce the oven to
120C and cook for a further
20 minutes.
10. Turn chicken over so the
breasts are facing up and
cook for 10 minutes.
11. Remove from the oven,
cover with foil and rest with
the breast facing down for
25 minutes.
12. While the chicken is
resting, heat the juice in the
bottom of the baking dish.
13. Add 2 teaspoons of
corn four and whisk until
thickened for a tasty gravy.
14. Serve with your
favourite seasonal
vegetables.
Compound Herb
Butter
Ingredients:
250g of butter (cubed)
2 sprigs of oregano
2 sprigs of lemon thyme
1 tbsp. parsley
2 cloves of garlic
15 capers
2 anchovies (optional)
1 teaspoon of lemon zest
Method:
1. Place all ingredient into a
blender and combine until
smooth.
2. Place four layers of cling
wrap (30 cm long) on a fat
surface.
3. Place the blended butter
in the centre and roll.
4. Tie one end into a knot
and twist the other to form
a cylinder shape and tie at
the end.
5. Place in the fridge for at
least 45 minutes.
Once refrigerated, herb butter
will stay fresh for weeks and
can be used to complement
almost any meal use your
imagination!
JAY HUXLEYS
DISH OF THE DAY
People are always asking me what my favourite recipe is from
my experience on MasterChef. And every single time, I answer
unwaveringly; Maggie Beers Roasted Chicken. I have fond
memories of standing in the Masterclass at Maggies Farm Shop
in the Barossa, as she shared her tips and tricks for cooking the
perfect roasted chicken.
This is my own spin on Maggies Roasted Chicken, using my
distinctive herb butter to add a unique, personal touch to the
dish. The absolute key to achieving a tender, moist texture is
allowing for enough resting time sometimes the best things in
life are worth waiting for!
Roasted Chicken
with Herb Butter
Image by Shutterstock
A Special Liquorstax Promotion
JUNE 2014 5 INDULGE
ROCKS
BREWING CO.
T
he once industrial area
of Alexandria is now
the hub of Sydneys
culinary scene, making
it the perfect spot for
Rocks Brewing Co.s new
Brewery Bar.
Rocks Brewing Co.s beer is
brewed right in front of you
in their brand new, state-of-
the-art brewery. This means
relaxing with a cleansing ale
while the brewers create the
very beers youre drinking,
delivered fresh to your table.
The sleek, stainless steel
makes for an impressive
focal point when seated in
the spacious, child and pet-
friendly courtyard.
Since its beginning in 2008,
the brewery has become
the perfect place to relax
with friends and family
after years of continual
hard work. The team are,
understandably, very proud
of their achievements and the
100% Australian-owned craft
beers that are fowing strongly
through the taps.
With a very simple
brewing
philosophy nothing but barley,
hops, water and yeast Rocks
Brewing Co. are able to deliver
great tasting craft beers that
exhibit all the care and passion
that go into their creation.
Rocks Brewing Co. brews
traditional-style ales and
have created a core range
of beers including a Pale
Ale, Golden Ale, Porter, Lager
and Red Ale as well as their
Conviction Range of limited
edition beers that push the
boundaries of brewing.
Based out of the new facility on
Bourke Road, the team have
also perfected American-style
fusion cuisine at their Brewery
Bar. Think a menu that is the
perfect mix of drinking food
and more sophisticated
dishes, which will certainly
have you planning
your next
visit
before youve even fnished
your meal!
The favourite picks have to
be the moreish hot wings and
jalapeno peppers, the signature
12 hour-smoked beef brisket
sandwich, and the favour-
packed, pulled pork burger.
Prefer something lighter? The
smoked chicken with quinoa
and pomegranate salad is an
absolute must, while the lamb
ragu with potato gnocchi will
defnitely hit the spot.
The Brewery Bar also
offers breakfast, with the
breakfast burrito and
locally-roasted coffee
perfect for early birds and
lovers of brunch.
Open 7.30am-10:00pm
for breakfast, lunch and
dinner everyday, the
Brewery Bar is a must-
visit for lovers of quality
craft beer, good food
and good times!
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JUNE 2014 6 INDULGE
DAV0686
INTRODUCING
DAVID JONES FLOWERS
ONLINE
PREMIUM FLOWERS AND GIFT PACKAGES PERFECT FOR ALL OCCASIONS
Now delivering

to Sydney, Melbourne, Brisbane, Perth and Adelaide.

davidjones.com.au/flowers
Applies to standard delivery in metropolitan areas only.
A Special Liquorstax Promotion
JUNE 2014 7 INDULGE
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ESQUITES
As the number-one street food in Mexico,
Esquites features chargrilled corn kernels
and white corn in an inviting warm salad with
mayo, fresco cheese and piqun chilli powder.
Dont be shy to mix it with lime juice for a zesty
punch!
Esquites goes perfectly with 3 Ravens Pale Ale
or Ross Hill Maya Chardonnay, Orange NSW.
(Text under image): Warm Corn-off-the-Cob
snack topped with Mayo, Fresco Cheeseand
Piqun Chilli Powder. (GF) (V)
Available at Mr Moustache, 69-71 Hall St,
Bondi, NSW 2026.
INGREDIENTS
125g esquites
10ml vegetable stock
50g plain mayonnaise
10g fresco cheese
1g tajin
2 lime wedges
METHOD
1. Heat the esquites in a saucepan with good
quality vegetable stock.
2. Fill a 50ml glass with the hot esquites,
leaving space at the top of the glass.
3. Add mayonnaise, fresco and tajin to the brim
of the glass pack it in!
4. As an extra side, use remaining mayonnaise in
a ramekin and top with fresco cheese and tajin.
5. Finish with 2 lime wedges and its off to
Mexico you go!
HEALTH
& FITNESS
Did you know that maintaining
energy throughout the day
can be dramatically improved
by attention to not just what,
but when certain foods are
eaten? If you struggle in the
mornings, fnd yourself in
afternoon desk-slumps, or
cant drift off at night, some
small food choices could
make all the difference.
This month Im sharing food-
timing tips for energy exactly
when you need it.
1. Breakfast of Champions
To break the overnight fast,
drink a big glass of water,
and balance protein, fats and
slow carbohydrates. Try a
boiled egg or smoked salmon
on wholemeal toast, or plain
rolled oats with Greek yoghurt
and nuts.The protein will keep
you satisfed until lunch, and
avoiding sugar will kill those
mid-morning crashes.
2. Burn off the sugar
A better time for sugar (be it
fruit, a muffn or a chocolate
bar) is immediately before
or after exercise. The spike
in blood sugar will fuel your
workout if eaten before, or
replenish empty muscle stores
if taken immediately after. Just
watch the portion sizes!
3. Power Lunches
The right lunch is the difference
between a productive
afternoon and repeated
vending machine trips.
Choose high protein, low-fat
options at this time of day
think meat and vegetables,
not pasta or rice. Try a salad
or wrap with double protein
and avoid sugar, alcohol, or
anything deep-fried.
4. Keep it Light at Night
Think lighter meats, lighter
carbs and lighter portion sizes.
Seafood, fsh or chicken are
great choices. Serve with lots
of greens like salads, stir-fried
greens, or steamed beans
and asparagus. Finish with
herbal tea like peppermint
(aids digestion), or chamomile
(which helps sleep) for top
marks at dinner.
Jacquii will represent Australia
in the Ms Bikini and Fitness
Model Universe competitions
in Fort Lauderdale, USA on
June 27th & 28th. You can
wish her good luck and follow
her results on Facebook,
Instagram and Twitter, at
JQIIX. Go Jacquii!
MANAGE YOUR ENERGY
JQIIX
@JQIIX
facebook.com/JQIIX
With its mismatched vintage
furniture, and welcoming
ambience, youll feel like youve
stepped right into grandmas
countryside farmhouse! With
the recent release of their
Winter Menu, Head Chef
Ellen Young has developed
comforting and wholesome
dishes to help you warm up and
beat the winter blues.
Think oven-roasted chicken
with parsnip mash and mulled
wine sauce, maple and cider
beef brisket with celeriac crisp
and horseradish cream, and
arancini flled with tomato,
smoked mozzarella and
parmesan. Also on offer are
mushrooms stuffed with barley,
dried fruit, herbs and chevre,
and Yellowfn tuna tartare with
beetroot relish, apple, pickled
fennel and dukkah.
Cocktails on the new menu,
developed by co-owner
Osman Misirlizade, are just
as satisfying! There is a
Speyside Sour, which consists
of Glenfddich 12 year and
ginger liqueur lengthened with
lemon juice and honey water,
and fnished with orange
bitters. The Slow Cuban,
which is a twist on the mojito,
is laced with Plymouth sloe
gin, pressed mint and lime,
and charged with soda. The
Lemon & Basil Gimlet is
another faourite, consisting of
Citron vodka and limoncello,
shaken with fresh basil, lemon
and lime.
The cold has well and truly begun to set in here in Sydney, so Im
always on the lookout for yummy belly warmers to get me through
the season. The Cottage Bar & Kitchen is a charming venue located in
Balmain, that food and cocktail lovers relish, and locals want to make
their regular hangout.
Images by Arrnott Olssen
Image by Mr Moustache
WINTER WARMERS
BY ARRNOTT OLSSEN
A Special Liquorstax Promotion
JUNE 2014 8 INDULGE
Cougar Bourbon scores
95 out of 100 in Jim
Murrays Whisky Bible
I
n the heart of the mid-
west corn belt in Indiana,
USA, one of the largest
and most sophisticated
distilleries in the world,
The Lawrenceburg distiller,
has been perfecting the art of
Bourbon creation since 1865.
Lawrenceburg has been the
home of COUGAR bourbon
for decades.
Fast forward 149 years to
2014 and world renowned
whiskey expert Jim Murray has
declared that Cougar Bourbon
is in the category of
Superstar whiskies that give
us all a reason to live!
Jim Murrays 2014 Whiskey
Bible (the worlds leading
whiskey guide) has
scored Cougar bourbon a
breathtaking 95 out of 100.
Thats higher than more
well-known brands such as
Jack Daniels, Jim Beam,
Gentleman Jack and Wild
Turkey. An impressive score
for an Australian favourite and
only fve points less than a
perfect 100.
Despite our love of bourbon
in Australia, not many of us
know about how its
produced and
the differences
between a
whiskey and a
bourbon. You
see, not just any
whiskey can be
bourbon. There are strict laws
when it comes to what makes
the cut for a genuine bourbon.
For starters, the liquid must
be distilled and aged in the
USA. It must be made from at
least 51 per cent maize and
be aged in oak barrels for a
minimum of two years.
In pursuit of excellence,
Cougar bourbon, is actually
aged for at least fve years in
charred oak wooden barrels.
Thats more than double the
standard and that shines
through in the award winning
favour of Cougar bourbon.
Lots of things go into making
Cougar bourbon different from
other bourbons, the limestone
flter for example. Unlike many
other distilleries that use creek
or river water, Cougar is
distilled using limestone
well water. The limestone
acts as a natural flter,
ensuring an endless
supply of crystal-clear
water, free of iron and
other minerals.
All in all Cougar bourbon
is a distinctive, smooth,
easy-drinking bourbon. It
is great mixed with cola
or enjoyed neat the way
Jim Murray might drink it.
To make Cougar
bourbon easier to fnd,
new packaging for
bottles and cans proudly
depicts the famous
cougar cat head.
So now you know the
best kept secret about
Cougar Bourbon,
experience the 95 out of
100 bourbon for yourself.
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10449_Coopers Hail Drinks FP Ad 220x270.indd 1 6/06/2014 11:25 am
COUGAR
BOURBON
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JUNE 2014 10 INDULGE
Ingredients:
3 locally sourced fgs
3 slices of San Daniele prosciutto
50g gorgonzola dolce (sweet blue
vain cheese)
100ml mascarpone cream
Tucked away in Sydneys southwest is award winning
Italian restaurant, Candeloris. Family owned and
operated since opening in 1999, Candeloris has held
onto its reputation as a premium dining venue, ofering
unique cuisine that pays homage to its traditional, Italian
heritage. The Baked Figs a long standing favourite
from the menu ofer a unique approach by seamlessly
combining the sweet notes of the fgs and blue vain cheese
with the savoury San Daniele prosciutto.
Baked Figs Recipe
Serves 3 people
Set on a quiet stretch of up-and-coming cuisine hub
Redfern, Three Williams offers unique treats to tantalise
your tastebuds! Decked out with warehouse-style dcor,
chatter bounces off the walls and an all-round, feel-
good buzz lingers in the air. With a menu bursting in
unique flavours and textures, youre sure to experience
a meal like no other. Weve shared one of our top secret
recipes below
Ingredients:
4 eggs
200ml cream
200ml milk
75ml maple syrup
1 tsp. vanilla paste
tsp. ground cinnamon
4 slices brioche loaf, sliced 2cm thick
4 cups corn fakes, blitzed in a food
processor
50g butter
120g Harris Farm vanilla yoghurt
8 strawberries, sliced
75g of blueberries
100g roasted pecans
100ml maple syrup
Method:
1. Preheat the oven to 180C.
2. In a medium sized bowl, whisk the eggs.
3. Add cream, milk, maple syrup, vanilla and spices, and whisk together.
4. Submerge the sliced brioche in the mixture.
5. Soak for 30 seconds, turning the brioche over.
6. Lift the brioche out of the mixture, allowing the excess mixture to drain out.
7. Coat the brioche in the cornfake crumbs.
8. Melt the butter in a non-stick pan over medium heat.
9. Add the brioche and pan fry until golden brown.
10. Place in the oven and cook for six minutes.
11. Remove brioche after six minutes and place on plate.
12. Add yoghurt on top and garnish with berries and pecans. Drizzle maple
syrup over the top as desired.
Crunchy French Toast
Serves 4 people
Method:
1. Carve the top of each fg in an x formation, only cutting half way down.
2. Take a slice of San Daniele prosciutto and feed one side down through the
centre of each fg.
3. Wrap the remaining part of the prosciutto around the outside of the fg.
4. Place fgs inside a static oven at 180C for fve minutes.
5. Place the gorgonzola dolce in a hot pan and allow to simmer slightly before
adding the mascarpone cream.
6. Stir briskly and allow time for the gorgonzola dolce to melt completely.
7. Allow a further 3-5 minutes for the sauce to reduce.
8. Remove fgs from the oven, place onto warm plate and spoon the sauce
onto each fg.
Cooking Tip: place fgs on top of baking paper to avoid sticking to tray.
Buon Appetite!
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CANDELORIS
THREE
WILLIAMS
A Special Liquorstax Promotion
JUNE 2014 11 INDULGE
A rich and complex Stout with an
uncompromising avour that delivers
a spiritual experience for the serious
Coopers connoisseur a Coopers
tradition. Welcome to the Stout that
is lauded around the world for its
tradition and quality
Coopers Best Extra Stout is brewed
using the choicest raw materials and
classic brewing techniques, which
produce a beer with punch. It is a
beacon for lovers of a hearty brew,
with a robust yet complex avour, its
everything a champion stout should be.
This beer is a silky black colour and
pours with appreciable carbonation
resulting in a thick tan head. The
cloudiness that may be evident is
due to the presence of yeast, which
is carried through the fermenting
stage to nally produce the natural
carbonation.
The aroma is a rich and complex one.
The aroma initially is a strong roasted
malt character with undertones of
chocolate, nuts, black coffee and
tobacco which then develops with
age into that of raisins, smoked
wood and liquorice. The mouth feel
is soft and velvety with a lingering
carbonation. The mid palate contains
sweet chocolate notes with the hop
imparting their natural hop avour
and the nish is dry with a medium
after bitterness from both the hops
and the roasted malt.
The choice of brewing raw materials
includes malted barley, roasted
malt, hops, water, sugar and yeast.
The use of a small amount of sugar
is part of the Australian style. The
premium grade malted barley is
grown and malted in South Australia
in accordance with Coopers
stringent specication. The roasted
malt is specially roasted to meet our
requirements and does not produce
the astringent avours of roasted
barleys that are frequently used in
other Stouts. Australian grown Pride
of Ringwood hops are used to provide
the hop bitterness. The water used
is derived from the deep aquifers at
the brewery the mineral content is
adjusted using a unique process to
provide water with a composition
that is suited to stout. The yeast
culture used for fermentation is a top
fermenting type, and it ferments at
a higher temperature than the lager
beers producing a highly robust
product with a complex avour prole.
The methods used in both the
brewhouse and fermentation area
are traditional for this style of beer.
After the fermentation, a special
technique of natural conditioning
the same strain of yeast used for
the primary fermentation is used
and added to the beer prior to it
being packed into bottles or kegs
using state of the art equipment. A
secondary fermentation and natural
conditioning is then carried out in the
package in such a way that the yeast
is maintained in a healthy state during
this second fermentation. This beer
is preservative and additive free as
the low levels of oxygen present in
the beer at the time of packaging is
consumed by the yeast.
This beer would be best suited to
accompany foods such slow cooked
meats which can contrast the beers
bitterness, pork or beef dishes which
match well with the beers dry nish
or cheese which can either match
or contrast the beers avour and
chocolate based desserts are well
matched with Stout. Another classic
match is with oysters, this match has
existed for hundreds of years.
Coopers
Stout
When it rains, it pours.
Alcohol: 6.3%
Carbohydrates: 3.0 Grams/100ml
Standard Drinks: 1.9/375ml
Energy: 213 Kilojoules/100ml
51 Calories/100ml
A Special Liquorstax Promotion
JUNE 2014 12 INDULGE
Fresh and easy to drink wines, appealing to travelers and explorers of the world, adventurous people who like
to discover unknown corners of the planet. Vibrant wines originated close to the Patagonia, in the Southern
hemisphere, among volcanic valleys with maritime infuence and seducing breezes. Antares is an invitation to
discover Chile and to understand the world you live in. Antares wines are available in 7 varieties...
Vibrant red in colour with
luscious ripe red fruit favours.
A great match for red meats,
cheese and pasta dishes.
Deep ruby red in colour
bursting with ripe
plummy fruit favours.
Enjoy this wine with
white meat, mild cheese
or pasta.
Deep reddy-purple in colour,
bursting with berry aromas and
silky tannins. Enjoy this wine
with game meat, saucy pasta
dishes or strong cheese.
Ruby red in colour with purple
hints. The palate is silky with
fresh, ripe fruit favours. Enjoy
this wine with curries or any
spicy food.
Antares
Carmenere
Antares Cabernet
Sauvignon
Antares
Shiraz
Antares
Merlot
A refreshing wine with tropical
fruit favours and mouth-
watering acidity. An ideal
aperitif for summer days, great
with salads or seafood dishes.
Bright gold in colour with
exquisite tropical aromas and
crisp acidity. Enjoy this wine
with rich seafood dishes, white
meats or mild cheese.
Bright pink in colour, refreshing
and bursting with favours of red
summer fruits. Enjoy this wine as
an aperitif or with light meals.
Antares Cabernet
Sauvignon Rose
Antares
Sauvignon Blanc
Antares
Chardonnay
VINEYARDS OF THE WORLD
WINES FROM CHILE
ANTARES IS THE BRIGHTEST STAR IN THE SOUTHERN SKY OF CHILE, A SYMBOL
FOR EXPLORERS, THE STARLIGHT FOR ADVENTUROUS PEOPLE
For further information & stockists please contact: info@nlw.net.au
A Special Liquorstax Promotion
PARRAMATTA WESTFIELD LEVEL 5 SHOP 5038 T 9687 1922
EASTWOOD SHOP 4 161 ROWE ST T 9874 3778
MASCOT 952 BOTANY ROAD T 8338 9044
POTTS POINT 204 VICTORIA ST T 9357 2855
EARLWOOD 189 WILLIAM ST T 9718 5169
BRIGHTON 354 BAY STREET T 9567 1366
CRONULLA 17 THE KINGSWAY T 9527 3562
RAMSGATE 213 RAMSGATE ROAD T 9529 5740
DRUMMOYNE 180 LYONS RD T 9819 7289
ROCKDALE 14 KING STREET T 9567 6789
SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 30/06/14
HOLLAND
IMPORT
STUBBIES
$
29
.99
FIX GREEK BEER
20 X 330ML
JIM BEAM
WHITE 700ML
$
29
.99
PILSNER URQUELL
FULLY IMPORTED
$
70
.00
SMIRNOFF VODKA
700ML
$
28
.99
ASAHI
SUPER DRY
$
44
.99
BELVEDERE
VODKA 700ML
$
49
.99
FREIXENET
GRAN NEGRO
SPARKLING
$
9
.99
FINCA
EL ORIGEN
GRAN RESERVA
MALBEC
$
49
.99
YELLOW
SPARKLING RANGE
$
7
.99
TAITTINGER
CHAMPAGNE N/V
$
49
.99
ERNEST RAPENEAU
CHAMPAGNE
$
34
.99
RICHLAND
WINE RANGE
$
9
.99
BROKENWOOD
CRICKET PITCH WINES
$
13
.99
TAYLORS PROMISED
LAND RANGE
$
9
.99
HOUGHTONS
CLASSIC RANGE
STONELEIGH
MARL SAV/BLANC
$
11
.99
PEPPER JACK
BAROSSA SHIRAZ
$
18
.99
EACH
EACH
EACH
EACH EACH
EACH
EACH
EACH
EACH
PER CTN
EACH
EACH
EACH
PER
CTN
BEST OF BIN ENDS
WINE RANGE
$
3
.99
MCWILLIAMS
INHERITANCE
WINE RANGE
$
4
.99
MCWILLIAMS
HANWOOD WINES
$
15
.00
EACH
EACH
EACH
TEACHERS
SCOTCH
700ML
$
29
.99
2
FOR
$
39
.99
PER CTN
EACH
$
7
.99
EACH
2
FOR
A Special Liquorstax Promotion
JUNE 2014 14 INDULGE
A
ppellation:


D
.O
. Y
ecla
G
rape varieties:

75%
M
onastrell 25%
Shiraz
A
ge of vines:

A
verage 40 years old
V
ineyards:


C
am
bos A
bajo- Y
ecla
Y
ield:


20 hl/ha
A
geing:


N
one

A
n
a
ly
tic
a
l d
a
ta
:
A
lcohol:


14.0%
vol.
R
esidual sugar:

6.0gr/L
Total A
cidity:

5.20 gr/L
pH



3.75
V
olatile A
cidity:

0.45gr/L
W
inem
aking:
Tasting N
otes:








M
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- S
H
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A
Z
2 0 1 3
SPA
IN
D
.O
. Y
E C L A
First B
ottling:
M
arch 2014
Total Production:
25.000 cases
R
elease D
ate:
M
arch 2014
M
edium
purple in color, it sports an expresive nose of juicy
straw
berries and sw
eet cherries. The fruit is pure and luscious
The w
ine is layered and ripe on the palate w
ith good concentration
an explosion of fruity flavors.
The grapes w
ere handpicked at the optim
um
stage of ripness
from
m
id Septem
ber throughout O
ctober 2013.
A
com
bination of carbonic m
aceration and traditional vini-
fication in tem
perature controlled stainless steel tanks of
40.000 kilos at 24-30C
. Pressed and racked to epoxy lined
cem
ent tanks w
here the w
ine underw
ent m
alolactic ferm
entation
www.hammekencellars.com
H
A
M
M
EK
EN
C
ELLA
R
S
C/ de la Muela, 16 - 03730 Jvea - Alicante - Spain
Tel: +34 96 579 1967
cellars@
hammekencellars.com
TOMS
TASTING TIPS
W
hat
wonderful
autumn
weather we have had;
almost no rain, clear skies
and temperatures warm
enough to rival long,
December days. And
while its a shame
to see it come
to an end, with
every change of
season comes a
welcomed change
to our pantries and
cellars.
Within one week I
noticed how quickly
we turned to talking
about braised
meats, casseroles,
soups and stews.
This change in
cuisine is always
accompanied by a
change in wine styles.
Every season sees
an increase in the consumption
of European wines both the
authentic, European varieties,
and the Australian home grown
offerings. Two countries gaining
momentum and becoming key
infuencers in how Australians
consume their wines are Italy and
Spain.
So here are some red varieties
that will give your winter country
meals that extra something
special!
Aglianico is a variety native to
southern Italy but believed to be
introduced from Greece. Due to its
late-ripening nature, it lends itself
to warm regions like the Riverina.
It is known to produce full-bodied
red wines with frm tannins and
high acid, and often good aging
potential. Try this with authentic
country favourites like braised beef
or pulled pork.
Nebbiolo is from the Piedmont
region in Italy. Nebbiolo loves
to grow in cool climate regions.
As one of the frst to fower but
last to ripen, this variety is very
diffcult to grow. It is a rich red
that is often described as tar and
roses with hints of chocolate and
earthy favours. This is great with a
chocolate self-saucing pudding.
Montepuliciano is both an
Italian town and a grape variety.
The wines from the region are
usually made up Sangiovese. The
grape variety is the second most
planted after Sangiovese in Italy.
The wines from this variety are
typically full bodied and juicy, with
a touch of spice and a great tannin
structure. This is a wonderful
addition to any hearty winter dish.
Tempranillo is a Spanish variety
that has made Rioja wines famous
and is growing in popularity in
Australia. It is an easy drinking
wine that has soft fruits, low tannin
and low acid. If you love Merlot
this is for you. Slow cooked meats,
like lamb, are a perfect match.
Grenache is one of the most
widely planted red wine grape
varieties in the world. It surprises
many that this grape is the
backbone of some of the most
expensive wines in the world.
It loves hot climates and being
blended, but I love it on its own.
It is often laden with rich red
fruits and pepper spice but it has
a softness on the palate that is
unrivalled. Its so versatile with
food that it can easily become a
staple to any hearty, country dish.
Monastrell, also known as
Mouvedre or Mataro, is a variety
that lends itself to all types of
climates. It can produce soft red fruit
driven wines to earthy and gamey
style wines. The structure of this
variety lends itself to lentil dishes or
foods with sauted mushroom.
www.tomscellars.com.au
f
facebook.com/TomsCellars
Calabria Private
Bin Aglianico 2010
Riverina $16.99
Lots of plums and
cherries, with hints of
chocolate. The palate
has ripe fruit and a
lingering savouriness.
Lovely frm tannins. A
real food wine.
Nebbiolo 2010
Heathcote $32.99
Redcurrant and plums
dominate, with hints of
herbs and roses. The
palate has ripe red
fruits, earthiness and
is balanced with grippy
tannins and acidity.
Mr Riggs
Montepuliciano 2012
$29.99 Adelaide Hills
Ripe raspberry and hints
of oregano, followed
by a faint dried rose
petal perfume and a
gentle raspberry lift. The
palate is very true to the
aromas with velvety
tannins and a hint
of dried citrus
peel on the
back palate.
Westend Tempranillo
2011 Hilltops $15.99
The nose is laden with
fresh red fruits, sweet
spiciness, and cedar
oak. The palate follows
on with these favours
and is balanced with
velvety tannins.
Maxwell Four Roads
old vine Grenache 2012
$21.99 McLaren Vale
The wine shows aromas
of maraschino cherries
with white pepper spice
along with hints of musk.
Lovely fruit weighted
palate balanced with
savoury tannins and with
hints of spice and
foral tones.
Besame Mucho
Monastrell Grenache
Shiraz 2013 $19.99
This is a hand-picked
wine from 40 year-
old vines. Its rich in
juicy strawberries
and cherries, and is
layered with spice and
savouriness. Wonderful
tannin structure. A
great little food
wine for all
occasions!
Here are some wines that I will be having with my hearty, country dishes this season:
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A Special Liquorstax Promotion
JUNE 2014 15 INDULGE
A Special Liquorstax Promotion