Cider Sunday - Cloudy Lobo Cider

The Adelaide Hills has managed to establish an excellent reputation for quality fruit and this week's cider sources takes full advantage of that fact.

A little different to most, Lobo cider is a cloudy style of cider. First, the apples are crushed and pressed before a yeast is added to help start the fermentation process. The cider is bottled unfiltered and therefore natural yeast and apple sediment is present.

If you are curious about the label, Lobo is actually Spanish for wolf. Interestingly, the guys from Lobo employed the talents of LA Illustrator Jason Holley to create the wolf character. 

Upon first pour, the cider has a nice earthy aroma and a fairly low amount of carbonation. The flavour and style is somewhat similar to a scrumpy - It is not overly sweet and the little sweetness it does have is balanced by a medium acidic structure.

Pete and I both enjoyed this one, it is easy to drink and its balanced sweetness allows you to drink several of these without feeling like you have just finished a lolly water binging session.

This one will pair well with grilled meats or seafood. 

At 5.7% alcohol, 330ml bottle will provide you with 1.5 standard drinks. 

Happy Mother's Day to those of you heading out today to celebrate with family or friends. Hope your day includes some nice refreshing cider.

WIN a Magnum Pink or Black experience to the value of $150!

We all have different sides to our personality depending on what mood we are in, so Magnum has launched ‘different Magnums for different moments’. The two brand new contrasting varieties; Magnum Pink and Magnum Black, have been tailored to suit both the playful and sophisticated sides of our personalities.

Those pleasure seekers feeling cheeky, fun or even flirty can reach for a Magnum Pink. Made to match the more bubbly side of your personality, Magnum Pink consists of a surprising and exciting silky and delicate taste with Marc de Champagne and sauce wrapped perfectly in a pearlescent pink layer of cracking Magnum chocolate. It’s a heavenly pink cloud of moreish perfection that will bring out one’s playful side. 

Magnum Black is for those of us feeling a little more sophisticated, elegant and refined. Irresistibly cool and delectably decadent, Magnum Black is a ripple of intense black espresso coffee swirl all covered in a thick layer of dark Magnum cracking chocolate. 

To celebrate the launch, Streets Magnum and The Food Mentalist are giving one lucky person the chance to WIN either a pink OR a black experience to the value of $150:


Pink: A heavenly spa experience of your choice at your nearest Endota Spa

Black: A sophisticated dinner at your favourite restaurant (a money voucher will be supplied)


For your chance to WIN this pleasure pack, all you have to do is like The Food Mentalist on Facebook here and Streets Magnum here , leave a comment below telling me whether you think you have more of a pink or black personality and which prize you’d like. The competition closes at 11.59pm Sunday 19 May and is open to Australian residents only. Please leave your name along with your comments and I will contact the winner through Facebook on Monday 20 May.

The limited edition Magnum Pink and Magnum Black is available in all major supermarkets, grocery and corner shops, petrol and convenience stores. $3.50 RRP for single serves and $7.99 RRP for grocery multipacks of four.

Cider Sunday - Event - Batlow Cider Fest 2013

In recent years entrepreneurs have used Batlow’s apples to develop apple ciders that have been accepted wholeheartedly by Aussies. Cider Fest 2013 opens the way for Batlow to host visitors from all over the country and encourage them to enjoy fresh mountain air, spectacular scenery and a friendly community atmosphere as the main street is once again closed to traffic to accommodate seating, entertainers, food stalls and cider booths.

Held on Saturday 18 May, Cider Fest 2013 isn’t just about enjoying the company of friends and family, sampling ciders and listening to great music. It’s about relaxing, exchanging ideas on apple-related products and celebrating another “fruitful” harvest in a town that’s famous for apples. Although last year’s inaugural Cider Fest came hard on the heels of a disastrous hail storm and was preceded by declining prices and an influx of fruit from overseas, the Batlow community is equally prepared to organise a celebration in the face of good fortune.

Cider Fest 2013 is set to attract visitors from all over the state. In raising the bar for 2013, Cider Fest organisers have created a conference day for discussions and workshops about “value adding” at the farm gate to produce apple-related products. They are confident that opportunities can be opened up by apple growers and other people who have the goal of creating new products in a town that is famous for apples. A cider judge and hotel merchandiser, cider producers, cider-apple growers and other motivated and enthusiastic people will encourage Conference attendees to develop apple-related products as a step towards a profitable future.

Locally grown and Batlow-made products will feature in the food stalls, a baking competition will result in an apple pie sell-off late in the afternoon of Saturday 18 May, boutique cider producers will be sure to have plenty of stocks on hand and talented entertainers will contribute to a relaxing day. 

There will be no admission fee to the Saturday event, freshly picked apples will be available at several different locations throughout the town, country hospitality will be in evidence and the conference on Friday 17 May will encourage free exchange of ideas for progress.

Although the emphasis for Cider Fest 2013 will be on food and drink, with adults being sure to appreciate the quality of all products on offer, children will not be left without fun games to play; and if last year’s competition is anything to go by, the William Tell apple shooting game sounds like a lot of fun.

To find out more visit the website www.batlowciderfest.com.au and bookings for the Conference on Friday 17 May can be made by phoning Annette Lindgren (02 6941 1400) or Kevin Dodds (0427 918 315) before Friday 10 May 2013.

Eat, Share, Celebrate at Xanthi Bar & Restaurant

In case you don't already know,the Dining Precinct on Level 6 of Sydney's Westfield plays host to some exciting new restaurants. 

Xanthi Bar & Restaurant sits perched overlooking the Market Street side of the building, and after securing their first chefs hat for the 2013 edition of the Good Food Guide, Xanthi has proven they are among Sydney's best.

On this evening, GirlFriday and I have arrived for the first of a series of themed events titled Eat, Share, Celebrate to be held at Xanthi designed to celebrate the many different facets of Greek cuisine.

Tonight's event is presented by owner and chef at Xanthi, David Tsirekas and Greek wine guru and owner of Melbourne’s favourite Epocha restaurant, Angie Giannakodakis, with several courses by Epocha chef Michael Bolam. Also joining us is Eleni Apostolidou from Château Nico Lazaridi Winery, located in Drama in northeastern Greece. 

A delicious 7 course menu awaits with each course matched with one of Nico Lazaridi's award winning wines.

After a brief introduction to the key players our first course arrives compliments of chef Michael Bolam. Paired with a lovely glass of white, Chateau Nico Lazaridi. Referred to as their flagship wine, it boasts three different grape varieties and is incredibly light, refreshing and neither too sweet nor too dry, compliments the delicate flavours of the octopus.

Octopus Carpaccio, Salami, White Anchovy, Apple & Mint. 

Fresh and light, this dish was perfectly executed. The octopus is tender and the saltiness of the anchovy and salami are balanced by the freshness of lemon zest, slivers of apple and herbs. 

Next, we are introduced to our second wine - The Magic Mountain Sauvingnon Blanc - a little drier than the last and definitely more complex in terms of acidic structure,with just a hint of passionfruit.

Fig salad, Manouri, Baby Rocket, Candied Almonds Honey Balsamic

This dish fulfils all the requirements of my perfect salad - Sweet plump figs, crisp peppery rocket, a generous serving of the most amazing creamy feta-like cheese, crunchy caramelised almonds and a delicious honey balsamic dressing. I could eat this salad every day. This is the first time I have tried manouri - a semi-soft cheese that looks very much like feta but is less harsh on the palate and is incredibly creamy and moreish.

Veal Sweetbreads, White Onion Puree, Sage & Burnt Butter

Perfectly cooked and tender, the sweetbreads are complimented by the most amazing creamy sweet onion puree, crispy sage,burnt butter and slivered almonds. I have to stop myself from the embarrassment of asking for a whole bowl of onion puree and a lump of bread. This stuff is SO good. 

This course is complimented by a glass of David's favourite from the collection - the Perpetuus Semillion which we are told is aged for 8 months in acacia barrels which is rare for a Greek wine. A drier white, this one has hints of honey and acacia. It is a complex white which lingers sour on the palate. 

Kakavia, Lobster tail, King Prawns Calamari, Mussels Bottarga

There is a little pause before our next course arrives and before it does we are introduced to the first of our red varieties. 

The Magic Mountain Cabernet Blend featuring 50% Cabernet Sauvingnon and 50% Cabernet Franc. It's a fairly rich red, with a nice complexity and ripe tannins. I am a little surprised by this choice given that the paired dish is one of seafood. That said, it works fairly well.

Kakavia is known as the 'fisherman's soup' and this one appears to be a modern delicate version. A lovely rich tomato broth plays host to tender pieces of lobster tail, king prawns, calamari and mussels. The seafood is cooked perfectly and is fresh and tender. The dish is served only slightly warm and I would have preferred mine much hotter.

Pigeon - Seared Breast, Confit Leg, Celeriac & Mushroom Croustilliant, Silverbeet

The pigeon is served two ways - the seared breast left slightly pink and the confit leg which is crispy and rich. The highlight of this dish however is the celeriac and mushroom crousilliant - a crispy paper-thin cigar like tube filled with celeriac and mushroom. The silverbeet is cooked until just al dente and provides a lovely fresh element to the dish.

Served with a glass of the Black Sheep Syrah - A dry red, aged in French Oak for at least 6 months. A very well rounded red with intense licorice and vanilla aromas.

Lamb : Two Ways. Spitroast Texel Lamb, Tzatziki Tomato Spanish Onion & 

Lamb Skaras Lemon Potatoes, Baby Green Beans.

The makings of our delicious lamb dish

A chef prepares the lamb dish

Lamb Skaras pictured left 

Despite the fact that we are starting to feel rather full by this stage this next dish is definitely a standout dish. Both lamb elements are delicious but we are really impressed by the Lamb Skaras served with lemon potatoes and baby green beans. The lamb is melt in the mouth tender and juicy and has been perfectly seasoned. 

A bowl of this please. I need a bowl.

Paired with a glass of the Perpetuus Sangiovese, which we are told is aged in French Oak barrels for 16-18 months and is cellared for 18 months prior to being released. Despite it's strong body, it is gentle on the palate and matches the lamb very well.

Lesvian Delight – 

Liquorice Parfait & 

Chilled Galaktoboureko 

Well hello delicious Galaktoboureko

For our final dish, we are greeted by the Lesvian Delight - A duo dessert plate. Liquorice parfait topped with pineapple fennel sorbet and liquorice tuile is refreshing and light and the second element is the chilled Galaktoboureko - a baked filo and vanilla custard slice served with berries and almond praline. Of the two I prefer the Galaktoboureko - rich custard pastries get me every time. 

Dessert comes paired with a glass of the Melissourgos - a naturally sweet red dessert style wine with light notes of chocolate, herbs and coffee. Smooth and velvety it is the perfect way to the finish the evening.

To find out more about Xanthi's Eat,Share,Celebrate series contact the Xanthi or check out their website listed below.

Xanthi Bar & Restaurant

Level 6, Westfield Sydney

Cnr Pitt Street Mall & Market Street, City

Open Mon-Sat for Lunch and Dinner

Sundays 11-8

Bookings 9232-8535

Website:www.xanthi.com.au

Chateau Nico Lazaridi Winery
Website: www.nicolazaridi.gr

Epocha Melbourne
Website:www.epocha.com.au

The Food Mentalist and Girlfriday dined as guests of Xanthi

Cider Sunday - Warming Mulled Cider

The weather appears to have set in here in Sydney and from what I am hearing - in other places both north and south of the state. The cooler weather provides the perfect introduction to some great warming cider recipes. Mulled wine is one of my all time favourite things during the cooler months and this apple cider version speaks for itself.

Mulled Cider

Photo: Martha Stewart Living

Ingredients
3 cups apple cider ( Use a traditional 'real' cider with a nice sweet profile)
2 cups dry red wine
1/2 cup pure maple syrup
2 cinnamon quills
2 cloves ( optional)
1 orange (sliced)
1 medium apple (sliced 1/4 inch thick)

Method
Combine apple cider, wine, maple syrup, peppercorns, cloves, orange and apple(s) in a medium saucepan. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.

Cider Sunday w/ Jason from Cider Insider

This week's Cider Sunday post come to you from Jason who runs Cider Insider , a website dedicated to all things cider. More importantly though, you can purchase some great Australian brands via his website. If you are after something from further afield Jason also has that covered with a selection of international ciders available for purchase. 

Choosing a quality cider can often be a little confusing especially if you have just started drinking cider. Today, Jason has put together a fantastic guide to help educate us about 'real' cider.

Enjoy x

-----------------------------------------

7 WAYS TO PICK A REAL CIDER

My name is Jason, founder of Cider Insider (ciderinsider.com.au)

1. What are real, hand-crafted or traditional ciders?

Firstly, if we are talking real, real ciders are only made with real apples or pears.

These ciders have no sugars, preservatives, sweeteners or concentrates added.

2. What about the popularity of flavoured ciders? How are they made?

Ciders with strawberries, berries, blackcurrant, ginger or any other named fruit/veg (non-apple/pear), are called flavoured ciders.

Some flavoured ciders use real fruit and others have added sugars, preservatives, sweeteners and concentrates to enhance the taste.

3. Are there benefits to real cider?

Yes. Real cider is gluten free and healthier with less calories than the sugar type ciders.

Put simply, real fruit is used.

4. What are the different styles of cider?

Dry Cider: Have an attractive and diverse taste and smell, and can be spicy.

Medium Cider: Is the most common form of Australian cider. Not too dry and not too sweet.

Sweet Cider: It’s sweet. Say no more.

Sparkling Cider: French call this type of cider “Methode Champenoise”. It’s sparkling, and a substitute for champagne. St Ronan’s Cider put their sparkling through a 6-month fermentation process. Real cider made the authentic French way.

Scrumpy Cider: Cloudy coloured cider. Goes through a slow fermentation process.

 5. Can you recommend a good cider?

Apple Ciders

• Dry: Hills Cider and Small Acres Cider.
• Medium: Pipsqueak Best Cider and Dirty Granny Cider from Matilda Bay. Both winners at the Australian Cider Awards in 2012 and 2011, respectively.
• Sweet: Batlow Premium Cider, Franks Summer Apple Cider and Apple Thief’s Granny Smith Cider.
• Sparkling: St Ronan’s Cider.
• Scrumpy: Old Mouts Scrumpy. Try both the apple and pear variety.

Pear Ciders (aka Perry)

• Dry: Lobo Dry Perry, 2012 Australian Cider Awards Bronze winner.
• Medium: Hills Cider, 2012 Australian Cider Awards Silver winner.
• Sweet: Franks Summer Pear Cider and the Apple Thief’s William Pear Cider.
• Sparkling: St Ronans Cider, 2012 Australian Cider Awards Gold winner.

6. What is the best type of climate for making cider?

Cold climates are best for making cider, especially for apple and pear ciders, such as Batlow, NSW; Orange, NSW; Yarra Valley, Victoria;

Picturesque Valley, Tasmania; and Adelaide Hills, South Australia. In Australia, the harvest time is between February and April.

7. Where can I get some real cider?

A good way is find these cider producers on twitter and facebook. We can also offer you these ciders for purchase online at Cider Insider.

Jason @ Cider Insider