Skip to main content

A Sémillon from New South Wales + A Snack from Japan #WorldWineTravel


This month the World Wine Travel group is exploring the White Wines of New South Wales Australia. This region includes: the Hunter Valley, New England (Australia), Hastings River, Mudgee, Orange, Cowra, Southern Highlands, Shoalhaven Coast, Hilltops, Canberra District, Gundagai, Tumbarumba (what a great name), Riverina, and Perricoota. Robin of Crushed Grape Chronicles is hosting and you can read her invitation. She opened this up to other Australian regions, urging, "since this is our last trip to Mainland Australia, feel free to dive outside the region if you need to!"

If you are reading this early enough, feel free to jump into our live Twitter chat on Saturday, July 23rd at 8am Pacific. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so we can see it. Here's the line-up of the articles...


A Sémillon from New South Wales 

Last month we looked at the red wines of New South Wales. You can read my post Chili de Moira + Beelgara Winery Estate Shiraz 2017 from that event. Though wines from New South Wales are a challenge to obtain, I got my hands on a bottle of the 2018 Silkman Semillon from Hunter Valley.

The Hunter Valley region encompasses the Hunter River and all of its tributaries. Eponymous Silkman Wines is boutique producer that is owned and operated by a local winemaking couple Shaun and Liz Silkman.

Sémillon wine is a white wine for red wine lovers, I think. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc. It has grown to be one of my favorite white wines.

In the glass, the wine poured a bright straw color with hints of green on the rim. On the nose, there are vibrant notes of citrus mixed with the heady floral of honeysuckle. However, on the palate, the wine is more voluptuous with layers of summer peaches and a hint of white pepper. This was a beautiful, zippy wine that was as fresh as it was complex.

A Snack from Japan

So, my pairing definitely isn't an Australian recipe. But I knew that I wanted to pair octopus with the Sémillon. And I love using my Æbleskiver pan so it's not a unitasker. Takoyaki it was! If you don't have an Æbleskiver pan, and you don't like unitaskers either, just think: you can use it to make Danish Æbleskiver, Lao Khao Nom Kok, and Japanese Takoyaki.

Takoyaki is a fried Japanese snack or street food filled with pieces of grilled octopus. Traditional takoyaki are served either on a skewer or piled into a takeaway container, with various toppings and garnishes, including aonori (dried, powdered seaweed), katsuobushi (dried bonito flakes), Japanese mayonnaise, and a salty-sweet sauce.

Ingredients

  • ¾ cup flour (I used a mixture of ½ all-purpose flour and ¼ cup rice flour)
  • 1 teaspoon baking powder
  • 1 egg
  • ½ teaspoon soy sauce
  • ⅔ cup dashi stock (or you can use ⅔ cup water with a pinch of instant dashi stock powder)
  • ½ cup cooked octopus, cut into bite-sized pieces
  • 2 scallions, thinly sliced
  • oil, for greasing pan
  •  Also needed: takoyaki or Æbleskiver pan, Japanese mayonnaise, and other garnishes


Procedure

To make the takoyaki batter, combine the flour, rice flour, and baking powder in a medium mixing bowl. Whisk in the eggs, soy sauce, and dashi. Set aside.

Heat the takoyaki pan over medium-high heat. Dab the wells with oil. When the oil begins to smoke, fill the wells with batter. Top with a piece or two of octopus and a pinch of scallions. Cook until the bottoms of the balls are beginning to crisp.

 

Use chopsticks or skewers, to rotate each takoyaki as they cook to give them a spherical shape. You can add a little bit more batter to complete the ball. Keep cooking and turning for 4 to 5 minutes until the outside is crisped.

To serve, place the takoyaki balls in a bowl with a scoop of rice. Drizzle with Japanese mayonnaise, another other dipping sauces you like, and the toppings of your choice. Serve immediately.

That's a wrap on our July #WorldWineTravel event, our last mainland Australia stop. Next month we are pouring wines from Tasmania with Deanna of Wineivore leading the discussion. Stay tuned.

Comments

  1. Octopus is another one of those "Jeff only" foods, so we don't get it very often. Our son, Peter, (in France) would be game though.

    ReplyDelete
  2. I still don't think I will buy an abelskiver pan LOL

    ReplyDelete
  3. While I should be with Jeff's wife on this one also...I can't resist octopus. This dish sounds fascinating and delicious!

    ReplyDelete
  4. ooo, this is something my husband would love! The wine sounds good, too. I'll drink a good Sauv Blanc, but I prefer reds, roses the most.

    ReplyDelete
  5. I love octopus and love the idea of pairing Semillon with Takoyaki. I also think it's brilliant you use the Ebelskiver pan in so many ways! It definitely gives me something to think about.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas