Miss Esse Cooks - Flyfaire Rye Bread and Chelsea Buns

Miss Esse (our famous combustion stove) has been busy of late cooking up delights such as the tastiest Heidelberg Rye Bread and Chelsea Buns.

First up, our Heidelberg Rye is a great complement to our new Mediteranean Platters, Cheese Platters or our soup of the day - all perfect for the chilly weather.

  Heidelberg Rye from our Combustion stove - Miss Esse Cooks Series

Heidelberg Rye from our Combustion stove - Miss Esse Cooks Series

  Mediterranean platter complemented perfectly with Heidelberg Rye - Miss Esse Cooks Series

Mediterranean platter complemented perfectly with Heidelberg Rye - Miss Esse Cooks Series

  Chelsea Buns from our Combustion stove, Miss Esse Cooks Series

Chelsea Buns from our Combustion stove, Miss Esse Cooks Series

Next up, we also made these scrumptious-looking Chelsea Buns! 

 Chelsea Buns from our Combustion stove - Miss Esse Cooks Series

Chelsea Buns from our Combustion stove - Miss Esse Cooks Series

About Miss Esse

Miss Esse has multiple functions, including heating the Cellar Door in winter, cooking our fabulous slow cooked meals and just looking pretty damn good. We can only run her in the colder months as she gets too hot in summer and we wouldn't want to risk hot embers starting a bushfire.

 

Flyfaire Wines is located in the Woomargama National Park and we are close to the regional centres of Holbrook, Albury/Wodonga, Canberra, and Wagga Wagga. We produce quality cool climate wines and provide a premium cellar door experience.

Miss Esse Cooks - Beef Bourguignon & Thatched Chicken Cider Pies

 Beef Bourguignon Pies as cooked by Miss Esse!

Beef Bourguignon Pies as cooked by Miss Esse!

"Miss Esse Cooks" is our new series celebrating our beautiful slow combustion stove - Miss Esse - named as such because Esse is the brand name of the stove. 

This post we are featuring Beef Bourguignon Pies (featured above) and Thatched Chicken Cider Pies. Miss Esse is definitely creating beautiful slow cooked heart-warming dishes such as these lovely pies.

It will be a beautiful sunny day today at Flyfaire making it a great day for a Roadtrip to Flyfaire for lunch where you can enjoy the northern sun-drenched deck.

We look forward to seeing you out here for a hearty pie and, of course, a glass of wine.

About Miss Esse

Miss Esse has multiple functions, including heating the Cellar Door in winter, cooking our fabulous slow cooked meals and just looking pretty damn good. We can only run her in the colder months as she gets too hot in summer and we wouldn't want to risk hot embers starting a bushfire.

Lighting Miss Esse

 Miss Esse - Our Beautiful Combustion Stove -  polished and ready for Winter.

Miss Esse - Our Beautiful Combustion Stove - polished and ready for Winter.

 Lamb Shanks in a Merlot Sauce

Lamb Shanks in a Merlot Sauce

This weekend being the first Saturday in May, we'll be lighting Miss Esse. Every year, on the first Saturday in May - mark your calendars - we'll be lighting her!  

Miss Esse has multiple functions, including heating the Cellar Door in winter, cooking our fabulous slow cooked meals and just looking pretty damn good. We can only run her in the colder months as she gets too hot in summer and we wouldn't want to risk hot embers starting a bushfire.

Miss Esse will be slowly cooking up some yummy Lamb Shanks simmered in a Merlot sauce served with hot bread from Nord Bakery and plenty of butter to melt in your bread. Sounds mouthwatering? Come along and join us to celebrate her lighting.

 

Rabbit Cider Stew

Wine Matching Synopsis
During a cold winter there is nothing like a hearty stew to tuck into whilst dining beside the crackling fireplace. Rabbit requires only a few ingredients to be transformed into a delicious meal that can also be certainly eaten the next day in your lunchbox at work. Due to the rabbit's light texture and flavoursome juices featured in this recipe, it is paired well with a crisp chardonnay to complement the dish.  

Method
Prior to cooking, chill your bottle of Chardonnay in the fridge.

  • Preheat the oven to 180°C
  • Joint the rabbit into 8 large pieces.  Rabbit is quite boney, so just try to obtain nice large pieces to place into the pot.
  • Put the flour, thyme, pepper and salt into a sturdy plastic bag along with the rabbit.  Shake until the rabbit is nicely coated.
  • Melt the butter and lightly brown the rabbit for around 5mins. Place into a large casserole dish.
  • Cook the onions and bacon with a dash of oil until lightly browned. 
  • Place the onion in the casserole dish along with the diced celery, carrots, and zucchini.
  • Put in the cider, the bay leaves and some dry mixed herbs.
  • Cover and place the casserole dish into the oven. Cook for 1hr or until the rabbit starts to fall off the bone.

Serve with couscous on the side, a sliced baguette, and your glass of 2012 Flyfaire Chardonnay.  Bon appétit!

Ingredients
Wine Match: Flyfaire Chardonnay 2012

  • 1 whole large  rabbit, skinned and jointed into 8 large pieces.
  • 2 cloves of garlic
  • 500ml of Bulmer's Cider (if you can get it)
  • A few twigs of thyme
  • 3 tbsps plain flour
  • 15g of butter
  • 2 onions diced
  • 2 sticks of celery diced
  • 2 carrots diced
  • 1 medium zuchini diced
  • 4 rashes of bacon cut into pieces
  • Parsley to serve
  • 2 Bay leaves and dry mixed herbs
  • Couscous to serve.
     

Nana's Sponge Cake

 
Nana's Cream Sponge Just Cake.jpg

Wine Matching Synopsis

Spring is the perfect time to encourage summer to arrive with plenty of afternoon teas, preferable some of them, we hope, at Flyfaire's Cellar Door.  If you haven't the time to scoot out to Flyfaire, why not try Nana's Sponge cake to have your own afternoon tea.  It's as easy as 1, 2, 3, but we're warning you that it is hard to beat Nana's - we're pretty sure she hides some steps!  Try it with some 2012 Riesling from Flyfaire or even a sparkling white from the Yarra Valley or just some tea!  


Method

Preheat the oven to 180°C

  • Grease two round 8" baking tins with butter.
  • Beat the butter and sugar altogether in a mixing bowl with a mixer. 
  • Continue to beat the mixture until the colour is light and mixture is fluffy. 
  • Add the eggs a little at a time and beat well after adding each egg.
  • Sift the flour and salt into the mixture, folding it with a spatula. 
  • Divide the mixture between the tins and smooth over with the spatula. 
  • Place both tins of cake mixture on the same shelf in the centre of the oven
  • Bake for 25-30 minutes until golden brown.
  • Remove the cakes from the oven and let them stand for 1 minute. 
  • Using a knife, circle the outside of the tin to loosen the edges
  • Place the cakes on a cooling rack and allow to cool. 

For the icing:

  • Whip the cream, sugar and vanilla essence in a large bowl with the mixer.
  • Once it becomes light and fluffy, spread half of the cream over the bottom cake.
  • Cut the strawberries into slices and cover them over the cream layer.
  • Place the next cake on top of the first cake and proceed to use the rest of the cream to cover the top layer.  Scoop the passion-fruit juice and drizzle over the top of the cake.

Serve with some earl grey tea or Flyfaire 2012 Riesling. Bon appétit!
 

Ingredients

Wine Match: Flyfaire Rieiesling 2012 

For the cake

  • 175g butter
  • 175g caster sugar
  • 3 eggs, beaten
  • pinch of salt
  • 175g of self-raising flour 

For the icing and the middle

  • 250ml cream
  • punnet of fresh strawberries
  • 3 passionfruit
  • 2-3 tbsps sugar
  • 1 tsps vanilla essence

Eggplant & Goat Cheese Bake

Introduction 

Wine Matching Synopsis

Riesling is undoubtedly the best wine partner with food for its versatility and compatibility with a wide range of foods. From spicy to salty, chicken to pork, vegies to tropical fruits; Riesling provides a balance of intense acidity, natural mineral favours and a fruity, floral nose. A perfect match!  

We felt it would go well with the Eggplant and Goat Cheese bake because of the complementing flavours in the wine. Examples include flavours in the wine such as green apple and the sweetness of the tart lychee which complement the meal's flavours of nuttiness (due to the cheese) and the garlic, buttery texture of the eggplant (aubergine).

Method

First, chill your bottle of Riesling in the fridge.

  • Then preheat the oven to 200°C
  • Slice the eggplant (aubergine) into 3/4 cm thick slices.
  • Mix the crushed garlic with some olive oil and brush the eggplant (aubergine) with the garlic-oil.
  • Heat the barbecue or grill and cook the eggplant (aubergine) until slightly charred.
  • Slice the capsicum (pepper) in quarters and grill. When the skins become blackened, put the capsicum (pepper) pieces into a plastic bag. Allow to cool and then peel off the skins using your hands.
  • Cook the corn on the cob in a saucepan with water for a few minutes then when it is cool, slice the corn off the cob.
  • Oil a ceramic baking dish and arrange layers of eggplant over the bottom. 
  • Cover with some rocket and some spinach leaves, along with strips of capsicum (peppers).
  • Sprinkle the corn and dot on a bit of pesto.
  • Spread the feta, the goat and the mozzarella cheese over the top, leaving enough for the remaining layers.
  • Repeat the layers (3-4 times) ending with an eggplant (aubergine) layer and some mozzarella.
  • Put it in the oven to bake for 30 minutes.

Serve it sliced with a crusty French baguette, some salad greens and baby tomatoes, and a chilled glass of 2004 Flyfaire Riesling.  Bon appétit!

Ingredients

  • Wine Match: Flyfaire Riesling 2004
  • 4 medium eggplants (aubergine)
  • 2 cloves of garlic
  • 100ml olive oil
  • 1 red capsicum (red pepper)
  • 1 corn cob
  • 100g fresh pesto
  • 50g rocket leaves
  • 50g baby spinach leaves
  • 100g Feta cheese
  • 100g goats cheese
  • 100g grated mozzarella

Chicken, Citrus & Pomegranate Salad

With chilli-honey dressing, serves 8 – pair it with a Flyfaire Riesling in time for a spring picnic!

To celebrate the start of spring after a cold winter - why not try this recipe to celebrate the coming of a new season. Perfect for your next picnic with friends.

Ingredients

  • 1 tbsp olive oil
  • 4 skinless chicken breasts (150g each)
  • Salt & Black pepper, grinded preferred
  • 4 small oranges
  • 2 ruby grapefruit & 1 yellow grapefruit
  • 1 small red onion, peeled & thinly sliced
  • Hand-full of mint
  • 1 pomegranate - halved for the dressing
  • 4 tsp white wine vinegar
  • 4 tsp honey 5 tbsp olive oil 1 red chilli, finely chopped
  • Salt & Black Pepper 

Method

  1. To make the dressing, combine all the ingredients in a small bowl and whisk together.
  2. Heat the oil in a pan and cook the chicken until cooked through over a medium heat, seasoning with pepper & salt. When finished, set aside.
  3. Treat all citrus fruit the same by removing the rind and slicing the fruit into tranches. Place in a dish, ready to place chicken on top.
  4. Cut the chicken into long slices and add on top of fruit already in a dish. Add dressing & spoon pomegranate over the top of the salad.