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Articles in ‘Drinks and food’:

Prosecco scones

By Katrina Holden

I was fortunate to recently taste some delicious scones made with Prosecco sparkling wine on a recent visit as a guest of Brown Brothers to their Milawa VIC vineyards.

Brown Brothers have kindly shared their recipe, as I was keen to make these for my family. Frankly, the only thing better than a Devonshire Tea is a Devonshire Bubbly – and if the bubbles are popped during the cooking process, all the better!

Give these a go! Mine were made with the Brown Brothers Prosecco NV from King Valley.

*Recipe was originally shared with Brown Brothers’ Epicurean Club members by Tom Walton, chef at Bondi’s ‘The Bucket List’, Sydney.

600g self-raising flour
120g caster sugar
1 tsp salt
250ml Brown Brothers Prosecco
250ml double cream

Milk for brushing
Extra flour for rolling

Preheat oven to 180 degrees
Sift flour, sugar and salt into a bowl.
Combine Prosecco and cream and add to dry ingredients.
Gently mix and kneed until the mix has just come together.
Roll on a lightly floured surface until 1.5cm thick.
Cut with a 5cm round cutter and place 2cm apart on a tray lined with baking paper.
Gently kneed any offcuts and reroll. cut again and then discard these offcuts.
Brush tops with a little milk and place in the oven for 14 minutes.

Meanwhile, that leaves 500ml of Prosecco to enjoy alongside your scones



Duck Confit with Citrus Salad

Recipe by Serafino Wines


2 duck legs

5 grapefruit segments

5 orange segments

5g baby spinach

30g macadamia nut halves (sugar crumbed)

3 cherry tomatoes (peeled)

100ml orange juice

100ml white vinegar

100ml raspberry sauce

4 sliced sweet potatoes (cooked and glaze with maple syrup)

10g sugar

10g salt

50ml walnut oil or hazelnut oil


1. Season duck with only salt overnight

2. Cook duck leg in oil in an oven very slowly (100 degrees c) for approx 2 hours

3. Orange Dressing – Meanwhile reduce orange juice and white vinegar separately by half.

Then mix them and blend with walnut oil. Add a little bit of sugar if needed.

4. Raspberry Dressing – Reduce white vinegar by half and mix with raspberry sauce

5. Make salad with citrus segments, nuts, baby spinach and cherry tomatoes, mix them with orange dressing.

6. Serve on discs of sweet potatoes, citrus salad on top of potatoes, duck legs and raspberry dressing.

Serve with Serafino Bellisimo Primitivo

Salt & Pepper Squid

From Katrina Pizzini, Pizzini Wines


1 kg whole calamari

1 tablespoon whole Szechuan peppercorns

½ teaspoon dried chilli flakes

1 tablespoon flaky salt

1 cup plain flour

½ cup corn flour

1½ litres peanut or vegetable oil



To clean the squid, cut off the tentacles where they join the head, being careful not to puncture the ink sacks on either side of the head. Give the tentacles a quick scrape with the knife to remove excess membrane, wash and cut into 8cm lengths. Pull the head gently to remove the innards. Remove the transparent spine then give the calamari a flush under a fast flowing tap. Remove the wings by inserting your thumb firmly between the wings and body and scrape off the membrane from the wings and body. Give another rinse with fresh water and cut the body into rings 7mm wide and the wings into 7mm slices. Place the calamari pieces in a colander to drain then pat dry with absorbent paper.

In a small pan on medium heat, dry fry the Szechuan pepper for 3-4 minutes or until aromatic. Place in a pestle with the salt and chilli flakes and grind with the mortar to a fine powder. Combine the flours and ground peppers thoroughly in a medium sized bowl.

Heat the oil gently in a flat bottomed wok or pan until the oil shimmers; or tested with a crust it will sizzle and turn golden brown in a minute.

Dust approximately 10 calamari pieces at a time in the flour and shaking off excess flour, carefully place into the hot oil and cook for 5 minutes. Remove with a slotted spoon or thongs and drain on absorbent paper before placing on a serving dish.

Katrina’s Note:

When serving squeeze a wedge of lemon or lime over the calamari or make up your own aioli and serve alongside rocket.

Sip with…… Pizzini Sauvignon Blanc 2010

A light, racy wine. The colour is pale straw with a green hue. The nose has intense lifted herbaceous notes with tropical undertones, crisp Granny Smith apple, passionfruit and sweet honeysuckle. The palate is fresh, crisp and full with flavours of Granny Smith apple, passionfruit, spiced pears and stewed quince. This Sauvignon Blanc has lovely acidity and length.

Stylish sipper: Dominique Rizzo

Dominique Rizzo

Sip Your Style recently caught up with stylish sipper, Dominique Rizzo – chef, TV personality regularly appearing on Ready, Steady Cook and channel Nine’s Mornings;  writer for BBC Good Food magazine; leader of cooking tours through Sicily with her Pure Food Cooking business;  and brand ambassador for LINDEMAN’S.

The recipes below have been prepared by Dominique to match to the LINDEMAN’S Early Harvest and Sweet Seasons range, both 25 per cent lighter in alcohol. LINDEMAN’S Open Garden has taken centre stage for a third year at Australia’s prettiest flower show, Floriade.

You can catch Dominique and enjoy sips of LINDEMAN’S at Canberra’s Commonwealth Park during the Floriade festivities, running now until 14 October. There’s an 18-metre cellar door serving LINDEMAN’S wines, including their new Pinot Grigio. Garden cooking demonstrations are held five times a day from 11am to 4pm on Fridays, Saturdays, Sundays and Public Holiday Mondays (1 October and 8 October).

Read on for details of our cool comp to WIN! or visit

How do you describe your personal style? 

I tend to dress based on how I feel.  If I am feeling a bit girly or wanting to feel floaty and romantic I will get into some of my long dresses or something very feminine.  On the flipside I also love classic lines with tailored pants and tops. I love clothes that are a little different but still me and have a varied wardrobe, full of everything from corsets to modern lines as well as items that I have been wearing for 10 plus years.

From where do you draw your inspiration when creating new recipes?

I draw my inspiration from the seasons, fresh produce, new ingredients that light up my eyes, foods that I love that make me go YUM and foods that evoke an emotion for me. I also get my inspiration from ingredients that conjure up some memory or story i.e. using spices from other countries. I may even be reading through a magazine and see a beautiful artichoke, which has been cooked in a certain way and that will give me an idea. Also travelling and going to Sicily on my food tours gives me so much inspiration with regards to cooking styles, food combinations, flavours and styling.

What style of drinks do you enjoy sipping on?

Fresh, light, fruity, zesty, light wines and bubbles.  One of my favorites is the Sparkling Rosé from Lindeman’s. I also love wine punches and am right into making my own syrups and combining them with lemon, lime juice or fruits, herbal teas, edible flowers, soda water with either sparkling wines or crisp dry whites.  My other favorite is a wine spritzer with lemon gelato – my favorite Sicilian summer apperitivo!

If you were a drink, what would you be and why?

In winter I would be my Spiced Dancing Dulciana because it is warming, full bodied, bursting with blood red colour and a little feisty.  In the summer I would be a fruity cocktail with muddled limes and Asian flavours.

Do you have somewhere special you like to sip in style?

Anywhere by the water. I love the fresh ocean breeze on my skin, the sound of the water or crashing waves and a glass of something chilled in my hand on a hot day… it is my ultimate relaxation medicine.

Do you have any all-time favourite wine and food pairings?

Oysters and sparkling!

Who (or what) are your favourite style icons?

Sophia Loren, Marilyn Monroe, Jane Russell – 50s film stars who had style, class, glamour and femininity.

Summer can be a stressful time if you’re doing a lot of entertaining – what are your key food and drink tips if you’re hosting?

1.  Keep the drinks simple and fresh and match them to your event and the season.

2.  Use fresh fruits, herbs and edible flowers as part of the drinks to add a point of difference.

3.  Use real fruit juices or herbal teas as the basis for cocktails, mock tails or punches.

4.  When using herbs and spices, always remember to just stick to one genre.  For example, Asian with flavours including, coriander, chili, basil, mint, lemongrass or Spanish with saffron, orange, honey or Italian with basil, strawberries and caramelised balsamic.

5. Make your own herbal syrups of ‘lemon and rosemary’ or ‘orange and cinnamon’ using the rind of citrus, sugar and water and then allow these to cool.  These are fantastic for infusing flavours into drinks without adding artificially flavoured and coloured soft drinks. Freezing lemon, lime or orange rind into ice cubes are also great ideas for some wow factor.

5. The most important thing is to have the first drink ready and chilled for when guests arrive.  Be creative with lovely jugs, carafes, even old 70s style punch bowls are a great look.  Keep quite a few bags of ice on hand only adding it at the last minute if making large quantities of cocktails or punch.

Your tips for maintaining style and sipping in moderation?

Always have a few glasses of water during your sipping, and eat something before, during or after. Know your limits and as soon as you start to feel like you may be getting a little too out of style… put the glass down and grab a water or a taxi. Choose a wine from the Lindeman’s Early Harvest range, which is 25 per cent lighter in calories and alcohol* to enjoy sipping in style without the sore head the next day.

* LINDEMAN’S Early Harvest is at least 25 per cent lighter in alcohol and calories when compared to comparable Lindeman’s Bin wines.

Dominique’s recipes

Sparkling Moroccan Pomegranate Splash

Makes approx 2 litres

½  cup pomegranate molasses

½ cup caster sugar

¼ tsp. vanilla bean paste

1 tbsp.  Gourmet garden Ginger

2 bottle Lindeman’s Sparkling

1 cup fresh pomegranate seeds – when available

1 cup fresh picked mint leaves

1 lemon sliced, thinly


Combine the pomegranate molasses, caster sugar, vanilla paste and ginger in a bowl and stir until the sugar dissolves. Pour this into a large punch bowl or jug and stir in the Lindeman’s Sparkling, the pomegranate seeds and the fresh mint, top with crushed ice and stir.


Italian crispelle with sweet fresh pear and honey relish

Serves 4

This is such a fresh, fast and easy dessert or breakfast recipe and is delicious with ice cream, pouring cream or thickened yoghurt. The relish will keep for a day in the fridge ensuring you squeeze over a little lemon juice to stop the pears from discolouring.

1 cup plain flour


2 whole eggs

280ml milk

50g butter

1 tbsp.  honey

½ tsp. Gourmet Garden ginger

½ tsp. orange zest

2 tbsp.  Lindeman’s Sweet Seasons Blancello

Couple of drops of vanilla or 1/8 tsp. vanilla bean paste

3 ripe pears, peeled, cored and diced into 1cm pieces

10 leaves of mint, sliced

For the crispelle, pour the flour into a bowl and add in the salt. Make a well in the centre and in a separate bowl whisk the eggs and the milk together. Gradually whisk the eggs and milk into the flour and continue to whisk until the batter is smooth and lump free.

Melt 20gms butter and pour this into the batter mixing to combine.

Heat a non-stick frypan over low-medium heat, add a little butter to coat the base then ladle in enough crepe mixture to coat  the base completely, turning gently to ensure an even thickness. Cook 1-2 minutes until light and golden.

Turnover and cook for 10-15 seconds. Remove to plate and cover to keep warm. Repeat using the remaining crepe batter. To serve, place the folded crepes onto a plate and top with the fresh pear relish. Serve with a scoop of ice cream.

To make the fresh pear relish, combine the honey, ginger, zest and the Blancello and whisk until the honey dissolves, add in the diced pears and the chopped mint and toss together, serve this over the crepes.


Chance to WIN stylish sippers! For your chance to win a LINDEMAN’S HAMPER valued at $70, visit HERE for entry details.





Cheese and wine matches fit for a king

King Island is a wild and woolly place located in the Bass Strait slap bang between Australia and Tasmania. Its history depicts shipwrecks and various sea faring tragedies, but these days it has quite a reputation for its dairy production, especially cheese.

For over 100 years, King Island Dairy have been one of Australia’s premium cheese producers, but recently they upped the anti. They have produced a range of artisan cheeses called Black Label that are only available in restaurants, hotels and delicatessens.

The range consists of Brie, Double Brie, Blue Triple Cream, Wax Cheddar and Cloth Wrapped Cheddar all lovingly tended by Swiss-born head cheese maker Ueli Berger. Around 6000 Fresian and Jersey cows graze peacefully on the island’s mineral-rich land to produce the pure, sweet milk used to make the cheeses. Coupled with Ueli’s cheese making philosophy of patience, the result is bound to be exquisite.

Ueli Berger and his team select a mix of individual cultures to create a distinct flavour for each cheese. “Black Label cheeses are so special, and it’s certainly influenced by the fresh King Island milk.” Ueli said. “We take extra care of these Black Label cheeses by carefully watching, listening and responding to the varying characters of each wheel.”

These hand-crafted cheeses open up a world of wine matching options. As with most food and wine matching, there are no strict rules. However, Ueli believes temperature is paramount. “Temperature is really important. Both the wine and the cheese need to be served at their perfect temperatures,” he explained.

He also thinks it is fun to experiment with opposite characters. “Sharp blue cheese with a dessert wine can be lovely. As can savoury cheeses with savoury wines,” Ueli said. “However, some full-flavoured cheeses are best on their own.”

Here are some intriguing wine matches to get you started with cheese styles.

Brie and Double Brie 

Champagne / sparkling, aged semillon, dessert-style wines

Blue Triple Cream

Chardonnay, sparkling shiraz, pinot noir

Wax Cheddar and cloth-wrapped cheddar

Shiraz, muscat, port

Go to the King Island Dairy website for tips on storage and recipes.

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