Foods from around the world tend to reflect the regional nature of the climate, geography and in deed the residents and their culture. Some of the now world famous gourmet foods originated in small rural villiages throughout Europe. At Toms Waterhole wines in Canowindra, in the beautiful Belubula Valley we continue to look for local foods to match our wines. To this end the vine leaves are large and tender after all the recent rain so that leads us to turn our hands to making Dolmades.
I refer to Wikipedia for a definition….
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt. The filling generally consists of rice, minced meat or grain. In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses.
Dolma is a verbal noun of the Turkish verb dolmak, ‘to be stuffed’, and means ‘stuffed thing’.
Dolma is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant, and the like; stuffed mackerel, squid, and mussel are also called dolma. Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called sarma though in many languages, the distinction is usually not made. Sarma is derived from the Turkish verb sarmak which means ‘to wrap’. Other variants derive from the Turkish word for ‘leaf’, yaprak.
Anyway back to Canowindra we think it will make an interesting experiment to see if our Dolmades taste any different wrapped in Chardonnay, Shiraz or Sangiovese leaves.
Is anyone else game to join the experiment???
Twelve people are registered for our salami workshop this Saturday 20th August. The pig is hanging in the cool room. the seasonings are lined up on the kitchen bench, the skins are soaking and our guest “salamateur” Tony Belmonte is excited by the interest we have generated.
Thirty members of the Forbes Claret Club visited Toms Waterhole Winery for winetasting and endless ploughmans lunch. Resident winemaker Graham Kerr entertained guests with anecdotal wine tales and discussions on the production of fermented foods which include wine, bread, salami, cheese and olives.
Toms Waterhole Wines will be hosting our first “Fermented Foods” festival at the winery on 17th/ 18th and 24th/25th October.
In conjunction with Orange Wine Week, we will have visiting French vignerons Phillipe and Aline from La Colline Wines in Orange to assist Graham and Jan in presenting a range of both cool climate and our warmer climate wines over a long ploughman’s lunch featuring local breads, cheeses, salamis, saurkraut, olives and olive oil. To find out more or make a booking for this event contact us.
Morning Graham & Jan.
Just a short note to thank you for putting on a GREAT tasting/information and lunch for us yesterday. It really was the highlight of the trip with everyone congratulating me for the choice of lunch venue & menu. This praise of course, goes to you. It is always a concern when organizing these trips that things will turn out Ok when you haven’t actually eaten at places, but the vibes from our earlier visit and discussions with Jan – just felt right! And obviously, from the sales, the wine is also great. I think you may have some return visits. Apologies for driving off without paying!!!!!! Thanks again and continued good health and success.
Regards Norm Kitto
Springwood Rotary Trip Convenor.
Thanks for your interest and comments guys and girls. As Barb has noted we have modified the dates to tag onto the end of the Rice Festival. We are still looking for suggestions for inclusion into the programme so welcome any ideas you might have. In essence there will be daily prizes plus an overall winner for the seven day event. All participants will have to pay their own way since the sponsorship money will all be going into prizes, that’s the sponsors decision. Most of the competitions will be creative events so in reality very few strict FAI type flying tasks. Some ideas on the board at the moment are for a two day campout long jump, an aerial kite grab,,,variation on a key grab, drop a boot on a dam to be retreived and returnrd by crew, and golden stiletto where pilots fly and drop a bike rider who has to ride back to mission control to claim their prize…any more suggestions??
In conjunction with the core event we are providing the free facilities for camping and a training camp to be run, with keynote workshop speakers provided, if there is any interest in doing this? We would need the co-operation of a club or The ABF to provide instructors and examiners if this was to go ahead.
WE will be running a statewide model hot air balloon building and flying competition for school kids plus kite building and flying competitions and building workshops. A model balloon glow is also on the cards. Radio controlled “toys” that fly will also have a place so Justin get ready for some serious competion for your toys!!!
Any input, suggestions and expressions of interest are welcome.
Some dates to note
Canowindra Challenge 5th – 11th April 2010
Easter Friday 2nd – Monday 5th April
NSW School holidays 1st – 18th April
Vic School holidays 26th March – 11th April
QLD school holidays 2nd – 11th April
SA svchool holidays 1 – 18th April
ACT school holidays 9th – 27th April
F.O.O.D Week 100 mile dinner in Canowindra main street Monday 12th April
Orange F.O.O.D Week (wine and food festival) 10th to 18th April
[ image : gjkerr ]
Today we are happy to announce that the first $5000 of sponsorship money is committed towards the “ Canowindra Challenge “ a ballooning based event, to be held in Canowindra, NSW Australia in April 2010, with participants competing for;
First Prize – $10,000 AUD cash
Second Prize – $5000 AUD cash.
Third Prize – 2 years supply of excellent Canowindra organic Chardonnay
Participation is encouraged from international pilots.
Tonight we have an indication of strong support and interest from Japan. For a reference from a Japanese pilot who has been flying in Canowindra for the last two months contact mayuminzyosh -at- yahoo.co.jp
Last week we sent a letter to all our suppliers advising them that in future our Sydney office would close and that GT and Judy would cease to be Directors of Toms Waterhole. So what’s happening?
For the last few months we have been undertaking a complete management review, not only of Toms Waterhole but also our two associated businesses, Balloon Joy Flights and BJF Catering (that’s the business we use for our catering activities such as plowman’s lunches and pizzas under the stars.) We have done this with the help of a grant from Cabonne Council and a management consultant from Canberra.
At the end of the review the conclusion was inescapable. we had to bring all three businesses together and make the obvious synergies between them work properly. That was the only way in which all three businesses were going to grow. And if we did it was crazy for GT to be CEO of Toms Waterhole, GK to be CEO of Balloon Joy Flights and Jan and Judy to be buzzing between them like bees in a bottle. So we have centralised our billing and accounting at the winery and GK has taken over as CEO of the combined businesses with Jan as Marketing Director and Company Secretary. GT and Judy still have their interest in Toms Waterhole (although for structural reasons it will be changed a bit) and, most importantly, retain their consulting and advisory responsibilities.
And when it comes down to the wines GK and GT are still going to fight it out every time a new vintage has to go into the bottle. We don’t, actually, know how to do it any other way.