Looks doable, no cooking! Toasting is not cooking!

Maybe some pate too? Would go nice on hot toast, so make lots!

More  red wine dish, Aussie.

I want to give the Fiano a thorough trial before I pass sentence and hang it high!

Oh boy, tummy is bulging!

Bought a nice steak of kingfish. Cut into thin strips, eaten with a bit of wasabi oh so

F’ing

yum!

Then some smoked salmon. Lots of accompaniments including Woodside goat curd, smooooth, creamy and tangy O!M!G! so good with smoked food, beautiful fresh offset to the smoky, rich fish.

Still have oysters. . . stomach says “No.”

Washed down with a couple glasses Saltram’s Winemaker’s Selection Fiano.

Very nice indeed! Does not have the depth and complexity of a really good Riesling, Semillon or Sauvignon Blanc (my fave white wine varieties) but perfectly acceptable and probably a bit better and sturdier with a really rich meal. The price we pay for not trying to reduce emissions in a serious, systematic way: Fiano is more heat resistant than the other white wine varieties which in the heat of the Barossa Valley floor produce wine rich in fruitiness and sugar but deficient in balancing acidity.


Buuuuuuuurrrrrrrrrrrrrppppppppppp!!!!!!!!!!

Took the kids out for some 'hunting'.
We walked along the water's edge and found a packet of fish fingers - so I got the kids to give the box a good clubbin with their cricket bats.
Then we found a tray of kangaroo meat, by the side of the road - so the kids clubbed that one to death.
Then on the way home, we found some tins of veges growing behind someone's yard - so the kids plucked them out of the dirt.
We didn't really need it - a tin of mutton.
But the kids were feeling pretty good with their huntin skills they just clubbed the tin of mutton just for fun.

Hmmm glass of Mamre Brook Eden Valley Riesling. Made by Saltram Winery.

VERY nice Riesling! Eden Valley is classed as being part of the Barossa Valley wine region but it is much higher than the Barossa Valley floor and so rather cooler.

If they ever find they have to rip the Riesling vines out of Eden Valley to plant Fiano then I think all hope is lost of saving the planet.

Anyway, the Riesling has a depth of flavor that the Fiano lacks. Beautifully crisp, all lemon and lime with a crisp finish and a taste that lingers. The “nose” is cleanly peppery.

The Barossa has largely turned tourist whore but there are still some great wineries there and Saltram is one of the best of those.

Lovely long lunch at D’arry’s Verandah restaurant:

http://www.darenberg.com.au/darrys-verandah-restaurant

Four of us, three adults and great niece Milly.

We had entree and main, no room for desert {sob}

Two of us had the oysters presented three different ways, hmmm. One of us had the tommy ruffs as their entree. Great niece had chicken and chips and a really impressive desert from the kids menu. I had pork–fragrant pork fillet, the chicken stuffed with parmesan also went down very easily.

Wines were broken fishplates—d'arenberg sauvignon blanc. Aromatic, clean, ideal for the two courses. I had a glass of their grenache, nice but the nose promised more than the wine delivered.

I heard not a single complaint 

$200 but worth it.

Aussie wrote on Jul 12^th, 2017 at 6:29pm:

Never had Aberdeen sausage as far as I recall.

You do know parsnip and celeriac both make a nice mash? Not both together, parsnip mash is nice so is celeriac mash. Must roast the parsnips, apparently to make mash from them.

You can't cook books but you can book cooks.