All posts tagged Wallaroo Wines

Another delicious recipe idea: Tagliatelle Bolognese

It really is time for some hearty Autumn fare, so this month’s recipe for Tagliatelle Bolognese comes from the team at Wallaroo Wines.

Serves 6

Ingredients:

2 celery sticks trimmed and diced
1 medium Spanish onion peeled and diced
1 medium carrot peeled and diced
2 large garlic cloves, crushed
2 tablespoon olive oil
25 g butter
500 g minced beef
1 tablespoon plain flour
1 tablespoon dark brown sugar
3 tablespoons tomato purée
2 tablespoons barbecue sauce(optional)
150 ml beef stock
150 ml Wallaroo red wine
400g diced tomatoes
6 pinches of nutmeg
Salt and pepper
500 g tagliatelle pasta
Fresh grated Parmesan
Chopped fresh basil

Pairs beautifully with Wallaroo Wines Shiraz 2013.

Method:

Pour oil into a large deep saucepan, add butter and melt on a medium heat. Once butter is melted lower heat and add celery, onion, carrot and garlic to the saucepan and stir in pan constantly for 5 minutes or until vegetables are softened but not brown.
Add in the mince, breaking it up in the saucepan using a wooden spoon or spatula. Return heat to medium and cook until mince is no longer red but evenly light brown.

Sprinkle in flour and stir in well. Mix in tomato purée, beef stock, red wine, barbecue sauce, dark brown sugar and tomatoes, nutmeg, salt and pepper.

Bring the Bolognese to the boil (high heat setting) stirring constantly. Once boiled for two minutes, reduce the heat to low so that mixture is just simmering and partially cover with a lid.

Continue to cook Bolognese for 1 hour, stirring every 15 minutes. When ready, the Bolognese will be thick and glossy.

Cook pasta until al dente.

Mix in pasta and serve in a bowl with grated Parmesan cheese and chopped basil on top

We’ve got even more good food and wine – August 2013

This month we would like to warmly welcome two new stallholders – Patisserie Valerie and Wallaroo Wines.

Caramel coated apples? Yummo. Really good ones are hard to find but Valerie from Patisserie Valerie is doing them, and doing them really well. She uses Pink Lady apples sourced from the Market where possible, and makes her own thick sticky butter salted caramel to dip them in and then encases them in melted milk chocolate and chocolate covered puffed rice for a really good treat that’s sure to become a sweet tooth’s new guilty pleasure. Having started at the market at the end of last month, Valerie has grown her business over the last 18 months. She is a pastry chef by trade having spent many years at the family owned bakery business of Croissant d’or in the Canberra city centre. Valerie now makes all her creations from her home studio with her mother helping out. Patisserie Valerie’s focus is on chocolate with a range of hand crafted varieties including Earl Grey, Rhubarb jelly, dark Madagascan, salted caramel and raspberry. She’ll also have a new flavour of the month with this month’s flavour being a delightful peppermint crisp. Valerie also does truffles and pralines, chocolate coated honeycomb, chocolate coated orange and nuts, as well as super good rocky road. Come and get your sweet fix at the Market each Saturday.

On a cool evening, a red wine is great for warming up the body and soul. And newcomer to the Market, Wallaroo Wines, does some great reds including a Cabernet Sauvignon, Shiraz and popular Sparkling Red. Wallaroo Wines is one of many great wineries of the Canberra District and is set in the beautiful hills of Hall, a sub region of the Canberra District. Known for its cool climate varieties, Wallaroo grow 12 hectares of Shiraz, Cabernet Sauvignon and Riesling for their own wines and also supply quality fruit to the other wineries of the region and also in the Hunter Valley. This family owned vineyard is set on a 320 acre property and has produced many award winning vintages over the years, in particular for their Riesling which has collected many awards both locally and further afield. You can now taste and buy Wallaroo Wines at the Market each week.