Georges

Vineyard of the Month – Port Phillip Estate   

“Surrounded by mounds of native grasses and indigenous spotted gums, the new Port Phillip Estate winery, designed by Wood Marsh Architecture, emerges from the landscape as a dramatic curved sculpture made of rammed-earth. Inside, a large cellar door and tasting room, and a light-filled restaurant open out on to an expansive outdoor deck. Underneath, state-of-the-art winemaking facilities – a barrel room, bottling line, wine processing plant, cellaring and offices – share space with six luxury accommodation suites, complete with private decks. Views across the vines to the sea are panoramic.

The Port Phillip Estate winery is situated at Red Hill in the heart of the beautiful Mornington Peninsula wine region 80km south of Melbourne, Victoria, Australia and owned by the Gjergja family. 

Winemaking is overseen by winemaker, Sandro Mosele. 

The landmark building opened in November 2009 as the new home of Kooyong and Port Phillip Estate wines. Many of the design initiatives salute sustainability.

The rammed-earth exterior and wide eaves, particularly on the western side of the building, shield interior spaces from the afternoon sun. This avoids fluctuations in temperature that would otherwise need heating and cooling.  

The museum wine store and barrel room are five metres below ground level, forming a natural cellar with ideal humidity and temperature for wine storage. So again, there’s no need for heating and cooling. Solar panels heat water and control temperature. Low energy LED (Light Emitting Diodes) lighting reduces energy usage by around 80 percent.

With almost half the property under vine, water needs are significant. An integrated water reclaiming plant converts black water to grade A water for irrigation and bathrooms. The bottling phase of winemaking is also water intensive, so innovative air-washing technology has been installed to clean the bottles. 

These initiatives are part of an ongoing philosophy of environmental responsibility at Port Phillip Estate.”

Herb of the Month – Wild Mint

Mentha longifolia (Horse Mint; syn. M. spicata var. longifolia L., M. sylvestris L., M. tomentosa D’Urv, M. incana Willd.) is a species in the genus Mentha (mint) native to Europe, western and central Asia (east to Nepal and the far west of China), and northern and southern (but not tropical) Africa.^[1][2][3]

It is a very variable herbaceous perennial plant with a peppermint-scented aroma. Like many mints, it has a creeping rhizome, with erect to creeping stems 40–120 cm tall. The leaves are oblong-elliptical to lanceolate, 5–10 cm long and 1.5–3 cm broad, thinly to densely tomentose, green to greyish-green above and white below. The flowers are 3–5 mm long, lilac, purplish, or white, produced in dense clusters (verticillasters) on tall, branched, tapering spikes; flowering in in mid to late summer. It spreads via rhizomes to form clonal colonies.^[4][3][5]

There are seven subspecies:^[1][2][5]

• Mentha longifolia subsp. longifolia. Europe, northwest Africa.
• Mentha longifolia subsp. capensis(Thunb.) Briq. Southern Africa.
• Mentha longifolia subsp. grisella(Briq.) Briq. Southeastern Europe.
• Mentha longifolia subsp. noeana(Briq.) Briq. Turkey east to Iran.
• Mentha longifolia subsp. polyadena(Briq.) Briq. Southern Africa.
• Mentha longifolia subsp. typhoides(Briq.) Harley. Northeast Africa, southwest Asia.
• Mentha longifolia subsp. wissii (Launert) Codd. Southwestern Africa.

It has been widely confused with tomentose variant plants of Mentha spicata; it can be distinguished from these by the hairs being simple unbranched, in contrast to the branched hairs of M. spicata.^[4]

Like almost all mints, Mentha longifolia can be invasive. Care needs to be taken when planting it in non-controlled areas.

Try a mojito with wild mint and fresh lime next time you are at Georges – a refreshing summer drink. 

Cocktail of the Month – Mojito 

Wine of the Month – Rose

Rose wines are generally sneered at by wine connoisseurs, but many people find their crispness and lightness very refreshing in hot weather, leading to them being often referred to as summer wines. Styles vary widely, but in general, a Rose wine is much simpler than a true heavyweight white or red wine – even if made from the same grapes. European Rose wines are generally dry, while Rose wines from the United States are generally sweet. Sometimes, this distinction is highlighted by referring to sweet Rose wines as Blush.

One of the most popular Rose wines in recent years is the White Zinfandel so popular in California. Rather than being made by blending red and white wine, or by crushing grapes before the color has time to leech into the wine, White Zinfandel is the result of a practice in the production of Zinfandel known as bleeding. When bleeding a red Zinfandel, winemakers often take away an ample quantity of liquid so that the resulting wine is stronger and more concentrated – this lighter, less tannic remainder is then packaged and sold as a wine in its own right: White Zinfandel.

After a lengthy period of declining popularity, it seems that Rose wines may again be on the rise around the world. Pockets of enduring popularity in regions of France, Spain and the Mornington Peninsula have ensured the survival of some quality makers of Rose wine, and now that the social prohibition against Rose is diminishing, many consumers in England and the United States are turning once again to this summertime favorite.

 

Recipe of the Month -  back by popular demand – Champange Poached Lobster with Asparagus and baby Leeks 

(Serves 2) Preparation time 15mins, Cooking time 15mins

 

INGREDIENTS:
6 baby leeks, trimmed & soaked in cold water to remove grit, tops reserved

250ml (1 cup) champagne * 3 sprigs thyme * 5 black peppercorns, coarsely cracked * 1 lobster tail * 1 bunch asparagus trimmed.

To serve: salmon roe & chervil sprigs.

 

CHAMPAGNE SAUCE:

 

100ml champagne * 25ml champagne or white wine vinegar * 1 golden

shallot minced * 100gm cold butter cubed * 2 tsp lemon juice.

 

 

METHOD:

 

1. Combine leek tops, champagne, thyme, peppercorns & lobster in a large saucepan, cover with cold water and bring to the boil over medium heat, simmer for 3-4 minutes or until lobster is just pink, then remove from heat. Drain & remove shell. Keep warm.

2. For champagne sauce, combine vinegar and shallot in a small saucepan and simmer over medium-high heat for 3-4 minutes or until reduced to 1 tbsp. Reduce heat to medium and whisk in butter, a cube at a time, until incorporated. Add juice, season to taste with sea salt and ground white pepper. Keep warm.

3. Cook asparagus in a saucepan of boiling salted water for 2-3 minutes or until just tender, adding baby leeks for the last minute of cooking. Drain using a slotted spoon, transfer to serving plates & season well. Thickly slice lobster & arrange beside leeks & asparagus. Spoon sauce over lobster, scatter with salmon roe & chervil and serve.    

 

Culinary Retreats 

Classic French and Mediterranean Escape continued to be our most popular themes during 2011. However we are begiining to get more enquiries for our somewhat alternative classes – take a look at all our themes.     

Master Chef, and the myriad of cooking shows currently on air, has sent a buzz through the community and it seems the corporate arena is getting in on it as either rewarding staff and customers or as a team building program. Approximatley 50% of our retreats are run for corproate organisations.     

After a number of enquiries for private retreats Georges now offers the three day retreats for couples and small groups.

Georges Gift Certificates are a fabulous idea for your foodie friends.   

Merry Xmas and Happy New Year

Vineyard of the Month – Ten Minutes by Tractor

At Ten Minutes By Tractor they grow Pinot Noir & Chardonnay on all 3 of their home vineyards, each of which are ten minutes by tractor apart. The McCutcheon, Wallis and Judd vineyards are all within the Main Ridge sub region, one of the coolest and highest parts of the Mornington Peninsula. Each block on each vineyard is picked and vinified separately, allowing maximum flexibility just before bottling to identify the best performing blocks and vineyards to be able to release single vineyard wines or to select the best blends.      

Herb of the Month – Chervil

Chervil (Anthriscus Cerefolium) an aromatic sweet herb bearing a slight resemblance to parsley with light green, lacy, fern-like leaves and a subtle aniseed flavour. It has brittle stems with white flowers borne in umbels in Summer. The flowers are followed by longish, narrow seeds. Originated in Mediterranean and western Asia.      

Chervil is grown from seed sown in early Spring or Autumn and, as the plant does not cope well with heat, Autumn plantings are preferred in most regions of Australia. The plant will not thrive in full sun so a semi-shaded location is required, though plenty of winter sun is desirable. The soil needs to be rich with organic matter and kept moist. Alternatively, it  can be grown in a pot. The plants have very pretty foliage but after flowering the plants die, so remove flower stems as soon as they appear to prolong the life of the plant.       

Chervil is one of the ingredients in the classic French seasoning fines herbes along with tarragon, parsley and chives. It should be used fresh and added just in the last few minutes of cooking to preserve the flavour. It is particularly good when added to soups, egg and vegetable dishes (including salads) but the subtle flavour also complements fish and chicken. The herb has also been valued traditionally as a medicinal herb, primarily as a purification aid.      

Cocktail of the Month – Vanilla Espresso Martini

Espresso Martini Recipe is a great drink. The name reflects this speciality drink. There are no definitive facts about the origin and history of martinis but the most generally accepted story is that in the 1860′s a bartender named Jerry Thomas created the famous drink whilst working in the Occidental Hotel in San Francisco. He is believed to have created the first martini recipes and named them after the nearby town of Martinez. Enjoy learning how to make a Espresso Martini Recipe.

 

Ingredients:

• 185ml freshly brewed espresso coffee, chilled                                                
• 185ml vanilla flavoured vodka                                                                             
• 185ml white creme decacao                                                                                      
• coffee beans to serve                                                                                     

Method:                                                                                                                 

• Combine the coffee, vodka and creme de cacao in a large jug.                        
• Place some coffee beans in the bases of 6 martini glasses.                            
• Pour over the coffee martini and serve immediately.                                                    
• Notes & tips: allow 1 hour chilling time    

Wine of the Month – Cabernet Sauvignon (Cab-er-nay So-vin-yon)

Often regarded as the world’s premium red variety as it is able to grow under a large variety of conditions and still retain its varietal characteristics. Grown extensively in Médoc, the heart of Bordeaux, and all winegrowing regions of the world. Cabernet sauvignon is often blended with cabernet franc and merlot. Ageing and oak treatment will generally see the primary fruit qualities change to that of preserved fruits. Tannins are firm and gripping when young and can provide a strong puckering sensation that diminishes with age to give a fine grain full mouth feel.   Despite an early enthusiasm for this variety, it became apparent that much of the Mornington Peninsula region is too cold for the satisfactory ripening of Cabernet Sauvignon. However, in warmer areas of lower elevation, especially around Moorooduc, Cabernet Sauvignon and its Bordeaux cousins, Cabernet Franc and Merlot, ripen extremely well. Many regional Cabernets are in fact blended with up to 15% Merlot and Cabernet Franc, a practice which accentuates the natural tendency to suppleness and elegance. The flavours can be intense if not downright piercing, running the full gamut of red into black berries, but the wines are never heavy and certainly not tannic.      

George’s Honeymoon Packages 

Our honeymoon suite (Rm 2) worked overtime in 2010. We hosted 24 newly married couples and even had 2 proposals. This means our customer base for honeymoons is increasing and is why we have come up with some fantastic honeymoon packages.       

Honeymoon Pacakge $1500 per couple

*red rose on arrival*bottle of regional sparkling wine and strawberries on arrival*4 nights accommodation in a designer suite with private balcony*gourmet breakfast daily*pillow gift      

Dreamy Honeymoon Package $1850 per couple

*red rose on arrival*bottle of regional sparkling wine and strawberries on arrival*4 nights accommodation in a designer suite with private balcony*gourmet breakfast daily*dinner for two at award winning restaurant, The Long Table or Ten Minutes By Tractor*private natural spa at popular Peninsula Hot Springs*pillow gift      

Luscious Honeymoon Package $2500 per couple

*dozen red rose on arrival*bottle of regional sparkling wine and strawberries on arrival*4 nights accommodation in a designer suite with private balcony*gourmet breakfast daily*dinner for two at award winning restaurant, The Long Table or Ten Minutes By Tractor*private natural spa at popular Peninsula Hot Springs*personalised wine tour*pillow gift      

Recipe of the Month -  Champange Poached Lobster with Asparagus and baby Leeks 

(Serves 2) Preparation time 15mins, Cooking time 15mins

 

INGREDIENTS:
6 baby leeks, trimmed & soaked in cold water to remove grit, tops reserved

250ml (1 cup) champagne * 3 sprigs thyme * 5 black peppercorns, coarsely cracked * 1 lobster tail * 1 bunch asparagus trimmed.

To serve: salmon roe & chervil sprigs.

CHAMPAGNE SAUCE:

100ml champagne * 25ml champagne or white wine vinegar * 1 golden

shallot minced * 100gm cold butter cubed * 2 tsp lemon juice.

METHOD:

1. Combine leek tops, champagne, thyme, peppercorns & lobster in a large saucepan, cover with cold water and bring to the boil over medium heat, simmer for 3-4 minutes or until lobster is just pink, then remove from heat. Drain & remove shell. Keep warm.

2. For champagne sauce, combine vinegar and shallot in a small saucepan and simmer over medium-high heat for 3-4 minutes or until reduced to 1 tbsp. Reduce heat to medium and whisk in butter, a cube at a time, until incorporated. Add juice, season to taste with sea salt and ground white pepper. Keep warm.

3. Cook asparagus in a saucepan of boiling salted water for 2-3 minutes or until just tender, adding baby leeks for the last minute of cooking. Drain using a slotted spoon, transfer to serving plates & season well. Thickly slice lobster & arrange beside leeks & asparagus. Spoon sauce over lobster, scatter with salmon roe & chervil and serve.    

Culinary Retreats and Cooking Classes

Classic French and Mediterranean Escape continued to be our most popular themes during 2010. However we are begiining to get more enquiries for our somewhat alternative classes – take a look at all our themes.     

Master Chef has sent a buzz through the community and it seems the corporate arena is getting in on it as either rewarding staff and customers or as a team building program. Approximatley 50% of our retreats are run for corproate organisations.     

We have also had many enquiries for shorter one day classes and we are currently developing a program of half and full day courses to commence in July. Here’s a taste of what to expect:   

1. Cooking for Crowds – a course designed for the home entertainer and social buttefly. You will learn how to impress with ease through smart menu design, techniques and organisation tricks.   
2. Fast Feasts (series) – a series of courses designed for busy prefessionals or mums and dads looking for creative yet quick ways of plating appealing meals. The series takes you on a gloabl journey.  
3. Cooking Essentials for Men (series) – a series of courses designed for men who understand the importance of being able to cook for survival and social reasons. The series delivers a full set of basic skills. 
4. Patisserie (series) – a series of courses designed for the more advanced cooking enthusiast with a penchant for all things patisserie.  
5. Corporate Challenge – a half or full day team building course with a Master Chef feel. 
6. Family Challenge – a half or full day course perfect for the family or group of friends celebrating an event or milestone.   

Georges Gift Certificates are a fabulous idea for your foodie friends.   

High Tea   

From July Georges will be hosting high tea on a Sunday afternoon from 2pm to 5pm. Presented in a rustic setting you will enjoy gourmet ribbon sandwiches, elegant sweet and savoury pastries and scones from renowned patisserie chef, Michelle Schroeder. Great value at $40 and including a glass of Elgee Park sparkling.   

Georges Gallery

       

All of Georges art can be purchased. Local artist Gerard Doherty (featured below) was commissioned to  paint an exclusive set of works for Georges and the result was thrilling. Gerard is heralded for his brilliant use of colour and his works at Georges are testimony to that. Recently we sold a piece to newly weds from England who wanted a keepsake to remember their special night.