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Duck Ragu

Here's a simple yet delicious duck ragu recipe by sous chef of Terrace Restaurant, Matt Miller. This dish matches perfectly with a glass of All Saints Estate Sangiovese Cabernet 2016

Yorkshire Pudding

The Yorkshire Pudding is an ideal accompaniment to tender, pink slices of melt in the mouth meat. Here's a simple and delicious Yorkshire Pudding recipe from Head Chef of Terrace Restaurant, Simon Arkless. 

Daube De Boeuf
Many people think that living in North East Victoria in winter must be a terrible experience with phrases like ‘bitterly cold weather’ bandied about. Personally, I find it great (the weather is mild, if you’ve grown up in the North of England). You are able to regularly have an open fire in the evening, have an excuse to drink some hearty red wines and cook rich gutsy food like this Daube de Boeuf which marries perfectly with our Durif!
Fried duck egg with asparagus and shaved truffled pecorino

The new menu at Thousand Pound Wine Bar & Store is exciting both locals and visitors. Here’s a recipe from Head Chef Simon Arkless that can be easily created at home and enjoyed anytime of the day.

Peppered All Saints Estate lamb rump with creamed flageolet

A delicious recipe full of flavour and melt in the mouth lamb

This recipe for the classic chilled Spanish soup comes from Simon Hopkinson of Bibendum Restaurant in South Kensington, London. I was fortunate enough to work with him for two years in the early ‘90s. This dish is a wonderful start to a meal on those sweltering hot Australian summer days. If you wish, embellish it with peeled prawns or some freshly pickled blue swimmer crab, bound in a little crème fraîche.
Asparagus with Champ Potato, Poached Egg and Shaved Reggiano Parmesan
This is a simple spring dish that’s great as a light lunch or an entrée. It can be pimped up further if you like, with duck eggs instead of hen’s, truffled pecorino instead of parmesan or maybe a little truffle oil added to the champ. Poaching multiple eggs can be a little tricky, so I would recommend poaching them individually and placing them into iced water. They can be reheated in hot water for about a minute when you are ready to serve.
Pan-Fried Chicken Livers and Wild Mushrooms on Toast
In the two years that I have lived in the area, Autumn has become a favourite time. Autum spells respite from the 40-degrees-plus days that can occur regularly but also it is the time of year that I am able to indulge my passion for foraging for wild mushrooms in the Mount Stanley area. Mushrooms are plentiful at this time of year – slippery jacks and my personal favourite the saffron milk cap (or pine mushrooms as it’s also known). This recipe is great for Autumn and the earthy flavours marry perfectly with Merlot.

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