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Toasted fennel and white chocolate ice cream sandwich with nectarine salad (or citrus), sorrel, lemon

19 Mar 2019

Fennel and white chocolate semifreddo

Serves 10-12

Semifreddo
600ml whipping cream, 35% fat
50g fennel seeds
100g white couverture chocolate
4 egg whites
4 egg yolks
80g castor sugar
Pinch of salt

Chocolate snap
80 g butter
100g glucose
100g sugar
120g flour
10g cocoa

Lemon rind syrup
100g sugar
150 g water
4 lemons juice and peel
Salt

Other ingredients for the dish
4 Nectarines
2 leaves sorrel, if you can get it
1 bulb baby fennel, keep the fronds

For the semifreddo,
although there are several steps it’s not a very time consuming dessert as there isn’t much cooking time involved.

Start the fennel cream the day before. Toast the fennel seeds until golden. Then blitz them to a fine powder in a spice grinder.  

Bring the cream to scalding point and add the toasted fennel, cover the pot and place in the fridge for at least 2 hours to cool, then pass the cream through a fine strainer and discard the fennel, keeping the cream.

Melt white chocolate in the microwave or over a double boiler and set aside to cool down slightly.

In your cake mixer using the whisk whip the egg yolks with half of the sugar until fluffy and pale, then fold in melted chocolate. Then;

Whip the fennel cream to a medium peak and set aside, Then;

Whip the egg whites with half the sugar until stiff peaks form.

Gently fold in the whipped cream to the egg yolk mix until mostly but not fully combined then and egg whites and fold until all combined.

Divide into silicone muffin trays and place in the freezer for at least 4 hours. Remove from the freezer 5 minutes before serving.

For the snap,
melt butter glucose and sugar in a pot until bubbles but not colours. Then whisk in flour and glucose. Very quickly spread onto baking paper and spread it out, place another piece of paper over the mixture and using a rolling pin roll out flat and set in the freezer, this doesn’t need to be perfect and you’ll see next. Once it’s set hard, break into small pieces and blend in your food processor until a crumb, then sprinkle the powder in circles onto baking paper and bake in oven at 160 for 5-7 minutes and cool. A trick is to use a cookie cutter to get the right shape.

Peel and lemons into large strips, trying to get as little white on as possible. Then cut into thin long strips. Juice the lemons and strain through a fine strainer. Put the sugar and water and lemon juice into a pot and bring to the boil. Add the lemon rind and reduce the heat to a simmer until the rind is tender ( if the rind isn’t quite tender but liquid has reduces, add a touch more water).  Remove from the heat and add a pinch of sea salt, allow to cool.

To make the salad,
cut the green top off the fennel and pick the Fennel leaves into a container for use in the salad. Very carefully, finely slice the fennel bulb. Take your nectarines and remove the seed, slice these also and mix with the shaved fennel bulb, torn sorrel leaves and dress with some of the sugar syrup and lemon rind.

When ready to serve,
place one disk of chocolate snap onto the bottom of your serving plate. Up end your semifreddo from silicone muffin mould and place on top of the chocolate snap, place a tablespoon of the salad on the semifreddo and top with one more disk of chocolate snap, serve immediately so the snaps are still crispy.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine. 

 

Roasted rack of lamb with braised red lentil and cabbage, paris butter, parsnip, vino cotto

19 Mar 2019

Roasted rack of lamb with braised red lentil and cabbage, paris butter, parsnip, vino cotto

serves 8

Ingredients  

Paris butter
240g soft unsalted butter
1teasp curry powder
3tblsp chopped shallots
2pc minced garlic cloves
3sprig chopped thyme
30ml white wine
2 egg yolks
1tblsp chopped parsley
0.5tblsp chopped capers
1tblsp chopped gherkins
juice of one lemon
0.5teasp cayenne pepper

Parsnip puree
700g-800g parsnips
250ml chicken stock
250ml light milk
Salt and pepper

Other items for the dish
2 lamb racks, frenched
Half a red cabbage
150g red lentils
Small bottle of vino cotto, or aged balsamic vinegar
1 bunch watercress or wild rocket  

Firstly, sweat the shallots, garlic and thyme leaves until soft then deglaze with white wine. Combine I’ll ingredients in a large bowl and mix well. For storage, its easiest to roll the butter into logs wrapped up in greaseproof paper or glad wrap, you can make the butter far in advance and freeze to use over many meals.

To prepare the lamb, its best to get them already frenched (trimmed) to save yourself the preparation time and it will help with the presentation. You will also need a temperature probe to make sure its cooked to a perfect pink medium.

Season the lamb with salt and pepper and in a frypan, seal the outsides in a little olive oil. Once nice and golden place on an oven tray and bake at 180 degrees until the internal temperature is 53 degrees Celsius. Rest for at least 15 minutes before you serve.

To make the cabbage and lentil braise, slice the cabbage as finely as you can then cook on olive oil on a medium heat until the cabbage loses its moisture but still has a little bit of bite to it. In a pot of boiling water, cook the lentil foe 2 minutes then drain well and mix with the cabbage, season this mix with salt and pepper and leave the lid on the pot until you’re ready to serve.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine. 

Pan roasted Tasmanian white fish with calamari, snow peas, veloute, herbs

19 Mar 2019 Restaurant

pan roasted white fish

serves 8

Ingredients

Fish veloute
½  bottle sparkling wine
1.5lt fish or vegetable stock
250ml cream
100g crème fraiche
4 bay leaves
10 black peppercorns
100g sliced golden shallots
1 lemon, juiced

Other items for dish
1.5kg blue eye trevalla or trumpeter skin on
200g snow peas
100g baby peas, good quality defrosted is fine
1 punnet snow pea tendrils
A few springs of your favorite soft herbs, we like chervil, tarragon and chives to garnish this dish.

The sauce 
In a heavy based saucepan, sweat the shallot until soft and sweet, add the peppercorns, bay leaf and sparkling wine and boil until the wine has cooked down until about ¼ of the original volume, add the stock and cook down until it is around ¼ of its original volume. Add the cream and cook until half of this volume. Pass through a fine sieve, add crème fraiche and lemon juice, taste and season with sea salt to finish.

For the fish
We try to get locally caught Blue Eye Trevalla or Stripy Trumpeter. Cut the fillet down the center to remove the bones and cut into portions of around 150g for a main course size. Pan roast the fish skin side down in a nonstick fry pan on medium to high until you have nice golden skin, remove the fish to an oven tray but keep the juices in the pan for when you need to sauté the calamari when serving. Cook the fish in the oven skin side up until it’s white all the way through. For the calamari, buy fresh local if you can, peek off the skin, quickly rinse in cold water and finely slice into 2cm rings.

Clean the snow peas and cut in half on an angel and with the peas, blanch for 20 seconds in salted water.

Place the fish in a shallow serving bowl, then reheat the fry pan and sauté the calamari for 20 seconds, scatter the fish with the calamari, peas, tendrils and herbs, and serve the sauce in a jug so you can pour on as much as you prefer.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine.

 

Pecorino soufflé with seasonal greens, Roquefort sauce

19 Mar 2019 Restaurant

 Pecorino soufflé with seasonal greens

serves 8-10

Ingredients
Souffle batter
500ml  Milk
50g Butter
50g Flour
100g gruyere, grated
100g pecorino grated
5 egg yolks
6 egg whites

Roquefort sauce
400ml cream
150g grated parmesan
200g Roquefort – any good blue well veined blue is good for this

  1. In a heavy based saucepan, melt the butter and add the flour and mix both together well, add the milk and bring to the boil whisking continuously, remove from the heat and add cheeses – you may need to put back on a low heat to melt cheese properly. In a cake mixer, whip the egg whites until form stiff peaks. Tip is to add a squeeze of lemon juice at the end to stabilize the whites, then add to the cheese mixture.
  2. Pour the mixture into ramekins. -  Tip to make them extra special, line the edges of the ramekins with softened butter, crushed walnuts and some grated parmesan. Cook in a Bain marie for 10-15mins at 160C and allow to cool in the water. Simply warm them back up in a 180-degree oven for when ready to serve, they will collapse when cooled but will rise again for serving.

For the blue cheese sauce, bring the cream to the boil and reduce by half, remove from the heat and whisk in the grated parmesan and crumbled Roquefort and pass through a fine sieve so you end up with a silky sauce. Make this close to serving and keep warm until needed.

For the garnishments, toast and chop some walnuts, and blanch some greens depending on what’s available at the time of year, if its spring, asparagus or broad beans, in winter, Tuscan cabbage or rapini.

Arrange the greens over the base of the plate, put the soufflé in the center, pour some of the sauce around and sprinkle with toasted walnuts and chopped chives.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine.

 

BARBEQUED LAMB SHOULDER WITH GRILLED ZUCCHINI GHANOUSH

19 Mar 2019

For the best result, buy your butterflied lamb shoulder from a quality butcher like Landfall Farm Fresh, and I recommend you get all your fresh produce from Youngs Veggie ShedIf you’re after something else to go with this dish, try some roasted Nicola potatoes or a rustic sourdough baguette 

SALSA VERDE

Ingredients
2 bunches parsley – roughly picked
1 bunch dill - whole
1 bunch mint – roughly picked
3 tbsp capers
2 tbsp Dijon mustard
75ml chardonnay vinegar
Pepper & Salt

Method
Blend ingredients until smooth then slow the speed to medium, while blending slowly add Approximately 400ml olive oil. Check your salt and pepper, the sauce should have a real punch so it cuts through the richness of the lamb.

LAMB

Method 
The lamb will benefit from marination, so take ¼ of your salsa verde and rub this over the lamb. Allow this to marinate for at least 4 hours, then on a medium heated barbeque, grill the lamb on both sides to seal the marinade on. Drop the barbeque heat to low and put the lid down, only turning the lamb every 5 minutes and cook for a total of 30 minutes, then place the lamb on a plate and cover with tin foil, rest the lamb for 15 minutes, then slice on to a serving platter and serve with a sauce dish of salsa verde. Watercress or some mizuna leaf, would be a great garnish.

SHAVED ZUCCHINI WITH GRILLED ZUCCHINI GHANOUSH, POMEGRANITE AND MINT

Ingredients
150g tahini
650g grilled zucchini flesh
75ml lemon juice
75ml extra virgin olive oil
Salt and pepper to taste  

Method
Lightly oil and salt your whole zucchini and grill on the barbeque until the skin is darkly charred, and the zucchini flesh is soft. To check them, try sliding a small knife into them, if it goes in easily, they’re cooked. Allow them to cool slightly then split down the middle and scoop out the flesh into a sieve. Leave the zucchini to drain for 10 minutes then add to the blender with the other ingredients and blend on high until smooth. If it starts to get too thick just add a little hot water while blending.

 To finish your salad, shave 500g different types of zucchini and squash and toss with some lemon juice, olive oil, mint and the seeds of half the pomegranate. Spread the ghanoush over a serving dish and rustically lay the shaved zucchinis over the top, finish with the other half of the pomegranate seeds, more mint leaves, and a dollop of Tasmanian yoghurt.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Tuna crudo, shemeji mushrooms in verjuice pickle, truffle mayo, fried quinoa

19 Mar 2019 Restaurant

Tuna Crudo

serves 8 to 10

Ingredients
800g Yellowfin tuna, as fresh as possible
Dill to garnish

Pickled mushrooms
2 punnet shemiji mushrooms
100ml verjuice
50ml white wine vinegar
150ml good olive oil
6 sprigs picked thyme

Truffle mayo
6 Egg yolks
50mls Chardonnay Vinegar
15mls Dijon mustard
25mls Fresh lemon juice
50g truffle mushroom paste
600mls olive oil
Sea salt and white pepper

Using a sharp knife, slice the fish lengthways into long barrel shapes, this will make it easier to slice. Cut the fish into discs about 3ml thick. Take your time this this part as it will make a big difference in the end for texture.

For the mushrooms - in a jug, measure out all liquids, then pan fry the mushrooms quickly on a high heat until tender, season mushrooms and add pickle liquid and thyme to the mushrooms. Remove pickles and liquid to a container or jar and chill until needed. They will last several weeks.

To make the mayo Place the yolks, mustard, truffle paste, vinegar and lemon juice in mixing bowl and whisk until light in colour, Add the oil gradually, whisking all the time, then season to taste with salt, pepper - Note, If the mayonnaise becomes too thick while making, add a little hot water

For the quinoa, bring a medium pot of water to the boil, blanch the quinoa for 10 minutes then drain well and toast in a fry pan on medium with some vegetable oil until golden. Medium heat will work well. Drain well and keep on a paper towel so it stays crisp.

When ready to serve simply un wrap the fish and dress with some of the mushroom pickle liquid, some salt and pepper, gently coating the fish. Sprinkle over the pickled mushrooms, decorate with dots of the mayo and finish with toasted quinoa and few sprigs of dill.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine.

 

THREE GREAT REASONS TO WED IN WINTER

14 Feb 2019

When couples set a wedding date it is usually sometime from November through to March in Tasmania.

Interestingly, winter weddings are starting to become more and more popular for a number of different reasons and we have come up with three great reasons why you should consider a winter wedding.

1. Ambience

With the nights drawing in, you can start your evening celebrations earlier, which means you have longer to enjoy it! Theme your venue and get the atmosphere going from the moment dusk sets in. You could use fairy lights to create a magical scene by placing them in the exterior trees and use candles to light walkways outside and if your budget stretches to it.

2. Save Money

Choosing a winter wedding date gives you more bargaining power with your suppliers. Winter tends to be a less busy time of year so you will find more availability and suppliers are keen to negotiate. For example, Josef Chromy Wines offers you (if you book your wedding between May – September) complimentary room hire and complimentary ceremony, valued at $2,000.00.

3. More Availability

If you have set your heart on a venue or if you are getting married at fairly short notice you will find it much easier to get your dream venue in winter.

Hope you found these three great reasons to consider a winter wedding helpful and please share with us any of your own experiences.

katie and rob

THAT was Spring?

04 Dec 2018

THAT was spring? If you’re a local Taswegian, or spent some time touring our state these past few months, you’ll have found it a little chilly. So chilly, in fact, that some of the vineyards in the north and east of the state suffered some pretty devastating consequences, with frost biting quite a few of them. This was all caused by a looming El Niño cycle, approaching this summer. If you’re into your weather patterns, check out what the Bureau of Meteorology says about what the next few months will hold. 

This all means that over the coming months, we are in for an extended dry spell, and the risk of major frost events are more likely. We’re quite fortunate at Josef Chromy as our vineyard is generally protected from frost thanks to the air drainage from the hills; however, you can never be too sure, and we have lost some crop in the past, so will certainly be vigilant and on the lookout for any reoccurrence over the coming weeks. 

SuckerThe vineyard crew is hard at work desuckering (yep, that’s a technical word!) which basically means removing any non-fruitful shoots –  the ‘suckers’ – to encourage the vine to focus all its energy on the fruit bearing shoots. This is just another one of the many processes in the vineyard that encourages the vine to produce high quality fruit.

In the winery we are busy with the final filtration of the last of the aromatic whites. We’re also starting to prepare the sparkling base wines for tiraging early next year. The production team haven’t stopped these past three months, it seems, bottling all the whites and keeping the disgorging line running to keep stocks up for the pre-Christmas demand. It’s an insanely demanding time of year but seeing all that wine bottled and packaged up is very rewarding. 

The only other thing (and perhaps the most exciting part for us winemakers!) is the allocation and blending phase of our top Pinot Noir/Chardonnay wines. The blending cycle takes a good few weeks to finalise to make sure we produce only the best expression of vintage 2018. These premium wines will be something to look forward to in the near future, so stay tuned.

 Tasting Bench

As the year comes to a close, and we look to vintage 2019, it’s a good time to give a shout-out to all our loyal staff and thank them for their dedication to making, bottling and selling our quality wines. “It takes a village”, they say, and our little JC village is quite the team.

On that note, wishing you a wonderful Christmas, New Year and all round festive season. And don’t forget the sparkling! ORDER NOW

Ockie Myburgh
Senior Winemaker

 

 

OUT WITH THE OLD, IN WITH THE NEW

20 Aug 2018 winery

The two best things to do at this time of year are 1) sit in front of an open fire with a glass of Josef Chromy Pinot, and 2) prune the vines that made the Josef Chromy Pinot. And not just the pinot, but the chardonnay, gris and all the rest. At this time of year, it is crucial that weak and old shoots are removed and the best shoots are laid down for new growth next season. It is arguably the most important time in the growing cycle to ensure we give our vines the attention needed to produce the very best quality fruit for next vintage. See what's involved.

With all of this important activity going on in the vineyard, we're pleased to introduce two new members of the Josef Chromy team - Viticulturist/Vineyard Manager Luciano Caravia, and Assistant Vineyard Manager Michael Wilson. Both Luciano and Michael bring a wealth of experience and knowledge and we’re excited to have them on board. The best wines are made in the vineyard, and we look forward to delivering even more exceptional wine in the years to come.

Meanwhile, in the winery, we’ve taken delivery of a new toy, with the arrival of a brand spanking new disgorging line that removes yeast lees from sparkling wine, leaving a lovely, clear bottle of bubbles. The new equipment has the potential to double our daily output of sparkling products, which is important as we have had trouble keeping up with demand!

In the cellar, we are racking and returning our barrel-aged red wines, removing excess sediment and giving the barrel interior a clean. We will soon finish the last white wine blending, fining and stabilising in preparation for filtering and bottling. We’ve had a great 2018 vintage by the look of everything and the hard work from earlier this year has paid off as we hit the final stretch. 

Pleasure in the job puts perfection in the work.” – Aristotle.

Josef Chromy Restaurant | Featured Winter Dessert Recipe

Sarah has crafted a delicious winter dish highlighting fresh and preserved mandarin, teamed with bitter dark chocolate and a gingerbread spiced mascarpone cream. One of the delicious desserts on our later winter dessert menu.

Gingerbread mascarpone with dark chocolate and Mandarin

Cocoa nib meringue

50g icing sugar

40g egg whites

3g cinnamon powder

3g ginger powder

20g cocoa nibs

Whisk icing sugar and whites to a stiff meringue. Fold through spice and nibs. Spread thinly over a flat tray. bake in oven at 150 for an hour and then turn oven down to 80 and leave in oven until dry.

Gingerbread syrup

100g water

2g nutmeg

6g cinnamon

6g ginger powder

12g vanilla bean paste

Salt

60g treacle

80g brown sugar

30g fresh ginger

bring water and dry spices, sugar and treacle to the boil. Take off heat. Blitz fresh ginger with spice liquid and then pass through a fine sieve. Cool.

Mascarpone

500g mascarpone

150g ginger syrup

Salt

Fold gently, don’t over mix. (note. If there is any gingerbread syrup left over can mix with spiced rum, mandarin or lime and ginger beer for a nice weekend beverage)

Mandarin granita

100ml mandarin juice

30g castor sugar

Lemon juice

1 sheet gelatin

Melt the sugar in mandarin juice (don’t bring to boil). Bloom gelatin, mix gelatin through juice and season with lemon juice to balance. freeze. Once frozen scrape with a fork.

To assemble

Put a quenelle of mascarpone on the bottom of the plate and use spoon to make a well in the centre. Crumble some dark chocolate. Clean and cut some fresh mandarin to also put in the well. Cover with broken meringue and put a spoon of mandarin granita to the side.

  

 

 

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