Cloverly Estate City Cellar Door

Despite being a restaurateur my Grandfather has never consumed a a drop of alcohol and my Mother started in her mid forties drinking a teaspoon of port in winter for health benefits. So my consumption of three alcoholic beverages in one night makes me the family alcoholic. It's taken me a while, but over the years I've really warmed to wine so I was terribly excited about my visit to Cloverly Estate's City Cellar Door. Cloverly Estate's City Cellar Door is conveniently located on Musgrave Road and offers guests onsite parking. But if you are lazy like me, just turn onto Enoggera Terrace, park on one of the many side streets and wander up the hill into a world of wood panelled charm.

Open 11am to 7pm, the space is warm, buttery and just channels country warmth and hospitality without the kitsch that so often accompanies these kinds of executions. There is a beautiful feature wall of framed sepia photography, a flat screen television with slowly rotating images and beautifully upholstered furniture. It's designed to bring the vineyard to the city, which is great for someone like me who lacks the time and inclination to drive for three hours to enjoy afternoon sun and a glass of fine wine.

We greeted at the door with a flute of Cloverly Estate NV Brut Reserve before we were seated at table full of glassware. We were then poured a taste of White Label 2010 Verdelho and Estate Reserve 2007 Chardonnay. As soon as I heard the word Chardonnay my mind instantly registered a note of disgust as I though might despise Chardonnay, I absolutely abhor wooded Chardonnay. But I'll admit now that the Estate Reserve 2007 Chardonnay is actually surprisingly pleasant and buttery. We enjoyed this wine over a gorgeous cheese platter and some salmon mousse served in savoury cones.

We then moved onto the reds: Left Field 2009 Nebbiolo and an Estate Reserve 2007 Cabernet. Nebbiolo is an intriguing beast, it looks and smells delicate like a Pinot Noir and then it just punches you in the face. It's the Thai Lady Boy of wine, but once you get past that initial surprise, you'll find it is rather charming. So what is pictured above? Top left (clockwise direction): Prawn Salsa Tarts, Chocolate Cream Tart, Prawn Twisters, Beetroot Arancini and Goats Curd and Mediterranean Vegetable Scone.

We finished the adventure with Cloverly Estate NV Sparkling Shiarz and Left Field 2010 Botrytis Semillon. Why oh why, was I driving? Cloverly Estate's wine is just gorgeous, the food is exceptional and space ... well I could have stayed a little longer if I didn't have a mad schedule. I do recommend a visit or two.

Rating: 3.5 out of 5.
Address: 210 Musgrave Road, Red Hill, QLD 4059.
Open: 11am - 7pm. Tuesday - Saturday.
Phone: (07) 3876 3100.

Thai Wi Rat

Bean and I used to work in the same organisation and after accepting new positions, we realised that we work within walking distance of each other so agreed to meet for lunch in ChinaTown Mall. Tasty, budget friendly food was on the top of our agenda so we decided to settle on Thai Wi Rat. Thai Wi Rat doesn't look impressive from the outside but once you order at the counter, the service is brisk and the tables are clean. I actually find it quite pleasant to dine outside as you can enjoy the mall's water feature.

Bean decided to order a Thai Green Curry with some steamed rice. It was a good portion size and contained a variety of vegetables and slices of chicken. Also most importantly the sauce to rice ratio was right.

I know it isn't traditional but I am rather fond of Chicken Pad Thai and I was extremely happy with my dish. The noodles were wonderfully textured, the chicken was tender, sauce was flavoursome and the bean sprouts were a lovely accent. I polished off the lot and felt over full as ambled back to my desk. But I still hope that I will repeat this journey again in the near future.

Rating: 3 out of 5.
Address: 48 Duncan Street, Fortitude Valley, QLD 4005.
Open: 10am - 9pm. 7 days a week.
Phone: (07) 3257 0884.
Price: Entree: $5.50 - $8.90. Main: $9.90 - $16.90.

Bread Pudding with Chocolate Beer Sauce

With my Pear and Marsala Crumble Cake going a little pear shaped I decided I would present a Bread Pudding with Chocolate Beer Sauce. This dessert is actually one of my little brother's all time favourites to make as it is delicious and oh so easy to create. Preheat your oven to 180°C and place five large eggs, 5 tablespoons cocoa powder and five tablespoon of raw caster sugar into a mixing bowl and beat until smooth and silky.

Then gradually whisk in 300ml of single cream and 700ml of skim milk.

Take thick slices of white bread and dip into the liquid so they soak up the gorgeous chocolate custard and place on the bottom of a rectangular baking dish. I know Jamie Oliver recommends removing the crusts but where possible I like to minimise waste, so I just leave the crusts on. Then take a few pieces of 70% dark chocolate and a sprinkling of roasted nuts (my recommendation is pecans or hazelnuts) and scatter around the dish. Then repeat until your dish is full and pour the rest of the chocolate custard into the pan.

Once the dish is full, sprinkle with some more nuts and sugar on the top and place into your oven for 30 minutes or until the top is golden and the center wobbles gently. While it is baking, take 100ml dark beer, 100ml double cream and two tablespoon of raw caster sugar and stir until it comes to a gentle boil. Remove from heat and add 100g of 70% dark chocolate. Serve pudding warm with chocolate sauce drizzled over the top. It's glorious and keeps well in the fridge. Yummo!

Going Pear Shaped

The Winter chill heralds the start of stores being filled with a bounty of gorgeous brown Beurre Bosc Pears which are just dying to become beautiful desserts. I though I entreat you to use this bounty, I thought I would share some of my favourite pear disasters:

• The first time I made Poires Belle Helene, I was unable to source Beurre Bosc Pears so I attempted Matt Moran's recipe with Ya Pears. I was lucky that my guest was so forgiving but this is not something I recommend as Ya Pears remained crisp even after hours of cooking.
  


• I also recently attempted this Pear and Marsala Crumble Cake. Unfortunately I forgot to add the crumble topping until 30 minutes into the cooking process, so after hastily placing the topping on the cake, the visual ended up being like the cake version of being dragged into hell. All I could do was stand outside of the oven yelling, "nnooooooo!" It wasn't the prettiest thing I've ever made but its pretty tasty so I am going to attempt it again soon.

So when has it gone pear shaped for you?

Chickens and the Art of Procrastination

Last week wasn't terribly productive for me, I spent two out of the five working days zonked out on antibiotics to combat Bronchitis and then my weekend was sucked into a pocket dimension when two week ago chicks dictated time and space. Since I last spoke to you about the joys of raising poultry, I also had to experience some of the sadder aspects. The majority of the flock were between 8 and 10 years old and within the space of six months, they left. They would just look tired one day, close their eyes and you would find they were gone.

So on the weekend I had the pleasure of picking up a box of two week old chicks. Thankfully we have avoided my Mother's suggestion of naming a red one Gillard and have named them:

• Harriett: Bright eyed, stretched tall, Harriett will always be the first one to greet you. The risk taker.


• Rouge: Closely following behind Harriett in the show pony stakes. Has a strange interest in moles and freckles.


• Souffle: Our token bossy yellow chick. We hope Souffle isn't a rooster.


• Minuetto: Tends to stand in the shadow of her show pony siblings but we're taking time to get to know her.


• Largo: Though she might be the smaller of the Australorp chicks, she is messy! Always the chick to get right into the chickstart and enthusiastically scratch half of it out!


• Gertie: Always found next to Largo. Settles really well.

Since it's still a tad cold for little chicks, they will spend their first few weeks with us indoors. They currently live inside a cut down one tonne fruit box located in the study. Here is all the flock perched curiously.

Though they have been a major source of procrastination, I wouldn't change a thing. Chicks grow so quickly and in another six weeks, they'll be all grown up. :'(

Ice Crystal Dumplings

The family's latest food obsession is Taiwanese Ice-Crystal Dumplings. It's very rare that we will all agree on the same food fad but these things are incredibly moreish. Each box contains eight pieces, beautifully wrapped in bamboo leaves and a red string and contain cassava flour and red bean paste. They cost $8 per box direct from a whole seller, so I am sure they will be available in the freezer section of your local Asian Supermarket soon. The best news is each piece contains less than two grams of fat which makes the consumption almost guilt free.

Au Cirque

One of my favourite things things to do is to rise early, fossick through the Brisbane Powerhouse Markets and then head to Au Cirque for breakfast. I recommend getting to Au Cirque before 9am in the morning as you will find parking difficult (though Au Cirque has a brand new car park which I am loving) and could be left waiting in line. Though the staff will fetch you a coffee, it can be mighty cold in the concrete shade of Brunswick Street. But once you enter, Au Cirque is wonderfully warm, I love the way the sunlight filters through the room and how your senses are delighted by the rose wallpaper and the smell of fresh lillies.

The breakfast menu at Au Cirque features a number of wonderful dishes such as Sweet Corncakes with smashed Avocado and Tomato Salsa, Porridge with Winter Spiced Poached Fruit and Toasted Banana Bread with Ricotta and Honey. But if that doesn't tickle your fancy, then turn around and cast your eyes towards the black board containing the specials. The dish pictured above is Hot Smoked Salmon, Poached Eggs on a Parmesan Rosti with Beurre Blanc Sauce.

Here is a photo of the Chowdown. I would have taken photos of everyone else's breakfast but we were too busy chatting and getting our brood on for photos (a recent study claims that brooding men were more attractive). So in summary, great friends with a fabulous breakfast. I recommend trying it sooner than later.

Rating: 4 out of 5.
Address: 618 Brunswick Street, New Farm, QLD 4005.
Open: Breakfast and Lunch, 7 days a week.
Phone: (07) 3254 0479.
Price: Breakfast: $3.50 - $15.50.