Phaedrus Wine

[Lcs Basinger]

SinceMaitena Zantvoort and Ewan Campbell established Phaedrus Estate, they have gained a reputation for producing premium cool-climate wines. Their winemaking philosophy brings art and science together to produce wines showing regional and varietal character with minimal winemaking interference. The vineyard includes 1ha of pinot noir and 0.5ha each of pinot gris, chardonnay and shiraz. -JAMES HALLIDAY

Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.

We have a large range of wines on tasting, including Fiano, Sauvignon Blanc, Pinot Gris, Chardonnay, Pinot Noir and Shiraz. Why not stay for a cheese platter and a glass of wine, enjoying the view from the patio, elevated deck, or the expansive lawn.

On Saturday, immerse yourself in the Winter Wine Festival, where you can enjoy exciting new partnerships with top-notch food vendors or indulge in a winter Cassoulet Lunch + Vintage Wine Bar.

Wineries include Paringa Estate, Montalto, Stonier, Handpicked Wines, Quealy Winemakers, Main Ridge Estate, Kerri Greens, Crittenden Wines, Ocean Eight, Rahona Valley, Red Hill Estate, Tar & Roses and Yabby Lake.

Draw & paint at Nazaaray with support from the Peninsula Plein Air Painting Group, who will lead a still life creative experience in the winery. All levels welcome, from 10am. Art materials provided (or BYO if preferred). Follow a creative morning with a glass of wine & our popular shared plates of Indian fusion dishes over lunch. $120pp. Bookings essential at nazaaray.com.au

Enjoy a fireside Luncheon, specially designed for our Winter Wine Weekend visitors, Curated by Executive Chef Tony Brazendale, a seasonal 3-course set-menu to celebrate the perfect ending to a vino weekend.

Welcomed by your host Julian Morgan and his team, this $110pp experience is designed to please and end your weekends activities on a high note. We invite you to relax, expend as little energy as possible and take in the warmth of our food, our beverage, and our hospitality.

Join the crew and celebrate the new release Chardonnay and Pinot Noirs on tasting in the barrel room, with music and food truck under the tent. Heaps of room for family and friends to enjoy a wine with chilled vibes.

Sunday at Fenian Wines will present live music with local musician Eve Ward and Eat My Thai food truck serving up delicious Thai meals and snacks. Cheese platters also available. Free event, no bookings required.

To enhance your appreciation of the upcoming winter season, we invite you to download our complimentary Winter Wine Weekend Brochure (provided in PDF format). This informative document details the participating wineries, exclusive events, and delectable food and wine pairings curated specifically for this delightful winter celebration. By downloading the brochure, you can meticulously plan your ideal itinerary and embark on a memorable Winter Wine Weekend experience.

As some of you may have heard, Wolf Family Vineyards has begun a new chapter in its wonderful winemaking story. We have sold our Inglewood Estate and moved to a quaint vineyard estate, just around the corner.

@import url( );Custom SearchI used to make this mustard recipe from the New York Times.> It was cooked in a double boiler with eggs, butter, tarragon vinegar, > sugar and Colmans dried mustard. It was in the Wednesday edition for good > gifts, it was around the holidays maybe in 1979. I wrote it down somewhere > but I cannot find the book. It is a great recipe! Do you think you can > find it for me?> Thanks!> Dorothy >Hello Dorothy,I did not find any mustard recipes like that with any mention of the New York Times. Below are the similar recipes that I did find.PhaedSpicy Mustard4 oz. Coleman's dry mustard1 c. tarragon vinegar6 eggs3/4 c. sugar1/4 lb. butter1 tsp. salt 1. Put mustard and vinegar in mixing bowl - DO NOT MIX. Cover and leave for at least 3 hours. 2. Put in double boiler over hot water. Mix well with wire whisk. Add eggs, one at a time, whisking well. 3. Add sugar, butter, salt and cook 5 minutes. Refrigerate.-------------------Hot Mustard1 c. (1 lg. or 2 regular cans)Coleman's mustard1 c. tarragon vinegar3 eggs1 c. sugar Mix mustard and vinegar and let sit overnight. Beat eggs; add sugar and mustard mixture. Cook in double boiler until thick - on medium about 1 hour. Stir several times. It will thicken when cold. Place in 4 to 5 baby food jars for storage.-----------------------Home-Made Mustard4 oz. Coleman's Dry Mustard1 c. tarragon vinegar6 eggs1/4 lb. butter or margarine1 tsp. salt Put mustard and vinegar in mixing bowl, but DO NOT MIX. Cover and leave for 3 hours. Then, in double boiler, over hot water, mix well with wire whisk. Add eggs one at a time, whisking well. Add sugar, butter, salt and cook 5 minutes. Put in jar. ---------------------------------------------------------------------------------------Dear Uncle Phaedrus, You are the best. The last one seems to be the one I remember best. I am going to add the sugar, which I think was 1 cup. Also left the mustard to sit overnight.Thank you!!!!!Dorothy Bill Knapp's Squash----- Original Message ----- From: "Trish"To: phae...@hungrybrowser.comSent: Monday, August 03, 2009 10:23 AMSubject: Bill Knapps SquashI've been looking for years for a recipe that comes close to Bill Knapp's squash. It had something different in it but I can't identify what it was. Please help and thanks, TrishHello Trish,There's a copycat recipe available. I found the below recipe on a message board.PhaedBill Knapp's Squash CopycatButternut squashButter, to tasteBrown sugar, to tasteDash nutmegLemon juiceUsing a fork, pierce the skin of the squash in several places to keep it from bursting while baking. Bake on an ungreased baking sheet at 375 degrees for 45 minutes to 1 hour, depending on the size. To test for doneness, pierce with tip of sharp knife; it should have the softness of a baked potato.Slice open the squash and scoop out the flesh. Mash with a dab of butter and brown sugar to taste. Add a dash of nutmeg. Mash smooth with a fork or wire whisk. Keep warm in top of double boiler over hot water up to an hour before serving.Drizzle with a bit of lemon juice before serving, if desired.Leftovers can be covered and refrigerated for use within a few days, or frozen to use in a few months.Original Source: Janet Geissler; Lansing State Journal, 2002 More Bill Knapp's RecipesRocky Mountain Coconut Cake----- Original Message ----- From: mirendy To: phae...@hungrybrowser.com Sent: Monday, August 03, 2009 7:21 PMSubject: rocky mountain cake Hi Phaedrus. When I was a little girl my grandmother used to make a cake not like any that I have ever had - it was called a rocky mountain cake- I remember it had a white batter three layers- filling that tasted like custard with blanched almonds and white raisins ( she used to cook the filling and the icing) and a white coconut icing- I know it sounds like a lane cake but that is not the cake I remember. I also remember that this cake had to stay in the refrigerator once cooled and filled and iced. Have you ever heard of this cake? I have been searching for this a long time- I am from VA and I am thinking that this is a old Southern recipe. Thank you Mirendy Hello Mirendy,There are Rocky Mountain Cake recipes on my site at:Rocky Mountain CakeThis is a comparison of the Lane Cake and the Rocky Mountain Cake:"...Lane Cake, which is similar to the "Rocky Mountain Cake," made extensively in the Carolinas. The difference is in the filling. The Lane Cake has a rich egg-yolk filling with coconut, raisins, and nuts, while the filling for the Rocky Mountain Cake is generally white. it is said that this cake originated in Eufaula, Alabama..."1985: WI Alumnus Letters, [Quoting Chicago Tribune article c. 1960;] There is also a recipe below. None of the recipes that I can find for this cake have a frosting recipe, just the filling.PhaedRocky Mountain Coconut Cake1 c. butter or margarine, softened2 c. sugar4 eggs3 c. all-purpose flour1 tbsp. baking powder1/4 tsp. salt1 c. milk1 tsp. vanilla extractRocky Mountain Filling1 c. grated coconutCream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cake cool completely. Spread Rocky Mountain Filling between layers and top with coconut. Yield: One 3 layer cake. --Filling:--1 1/2 c. sugar1/2 c. water2 egg whites2 1/2 c. grated coconut2 c. chopped raisins1 c. currants1 c. chopped blanched almondsCombine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread. Stir in coconut, raisins, currants and almonds. Yield: Enough for one 3 layer cake. Bill Knapp's Vegetable SoupFor the Bill Knapp's fans. Found on a message board:Bill Knapp's Vegetable Beef Soup14-ounce can tomato juice3 14-ounce cans clear beef broth1/2 cup cooked sirloin steak, cut into 1/2-inch long matchstick pieces1/2 cup cooked or canned carrots, cut into matchsticksSmall amounts of chopped celery, julienned potato, chopped tomatoIn saucepan, combine tomato juice and broth. Add steak and vegetables and heat until meat and vegetables are tender, without boiling hard. Serves 6.Original Source: Janet Geissler; Lansing State Journal, 2002-------------------------------------------------------------On another message board, I found this one, which appears to have been cut out of anewspaper, but there is no provenance given:Bill Knapp's Vegetable Soup5 cansbeef broth1(8-ounce can)tomato sauce1/2 to 1 tspLawry's seasoned salt2medium onions, chopped1 cupcarrots, julienned1 cupredskin potatoes, peeled & julienned1 large tomato1 cupchopped celery 1/3 cuproast beef, chopped2 bay leaves1. In a large soup kettle, heat over medium heat the beef broth and tomato sauce. Add Lawry's salt and pepper. Keep hot on stove as you chop and add the vegetables. Add the onions, carrots, celery and potatoes. Peel and seed the tomato; chop and add to the soup. Add roast beef and bay leaves and simmer for one hour.-------------------------------------------------------------Also, at this link: Bill Knapp's Vegetable beef Soup for Pressure Cooker--------------------------------------------------------------

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