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.
Hot Air Ballooning with MotionX-GPS
Tony is a hot air balloon pilot, taking flight from scenic sites in Colorado near the Rocky Mountains. He uses MotionX-GPS to create tracks for sharing with clients, and to maintain a logbook of his flights. Using the MotionX’s easy sharing features he can email track stats to clients with a link to view the track in Google Maps, as well as post directly to Facebook to share with friends. He uses the GPX file from the email to create graphic elevation profiles using uTrack and stunning 3D flight profiles in Google Earth.
Tony told us, “I am using Fullpower’s MotionX-GPS app for tracking our pleasure balloon flights in beautiful Colorado. I use the track recorder page to help track fuel usage during the flight. Most of our clients like to know how high we got and how far we traveled on the flight. MotionX-GPS makes it so easy to let them see all of the specifics of the flight they just took. I normally post the flight to my Facebook page before we even have the balloon packed up. If you are looking for an app for any outdoor activity, MotionX-GPS is for you.”
And how about this guy??
Del Olson has been flying a 1949 Cessna C-140A airplane and using MotionX-GPS in a very unique way. He has been skywriting with the GPS track! Here are a few pictures, his track details and an account of his most recent flight.
Could this be the future of judging balloon competitions?
All participants in the 2010 Canowindra Challenge are guaranteed of free software for i-phones and Google phones that will incorporate “Live to Web” applications.
New enquiries have come in today from USA from balloonists who are coming south of the Equator next March and April. They will start by attending New Zealand’s long running balloon event:
New Zealand’s premier hot air ballooning event!
24-28 March 2010
This post will serve as an initial invitation to all New Zealand balloonists to attend our
Of course Leeton will also be hosting a balloon event over Easter which is 2nd to 5th April 2010.
19 days of almost non stop ballooning!!!!
BY LISA COX —Central Western Daily Orange NSW
The challenge, which will involve a week of hot air balloon competition and at least $15,000 in prize money, has already attracted interest from balloon pilots from the United States and Japan.
Based on previous balloon festivals in Canowindra, organisers predict the event could attract as many as 4000 visitors to the region and generate tens of thousands of dollars for the local economy.
“Canowindra’s been synonymous with ballooning and is recognised as the balloon capital of Australia,” challenge organiser and chief pilot at Balloon Joy Flights Graham Kerr said.
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.
Balloon Joy Flights has just been announced as a Finalist in the NSW Tourism Awards. This follows on from our recent win in the Inland Tourism Awards. The Gala presentation is to be held at the Sydney Convention Centre on November 19th 2009. Our friends from The Old Vic Inn and The Black Sheep Inn are also finalists. This means that us three local “Kids from the Bush” are up against the Big boys now. Wish us luck by leaving a comment to this posting.
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.
So Jan and Lisa Starr have put the final touches on our submission for the NSW State Tourism Awards. Imagine it!!
Canowindra has two finalists in these Awards..Pretty good for a town of less than 2000 people!!! We’re humming. Especially since we have also announced that Toms Waterhole Wines with support from other sponsors will also be running another Balloon Festival during the April school holidays in 2010. They are looking for support from schools to enter the model hot air balloon building and flying competition plus there will be kite flying events all week. For the Mums and Dads, Gardners Ground Organic Cowra Chardonnay will feature on the restaurant menus all week Check out our developing programme at www.gjkerr.com.au