Winery Tour: The Mornington Peninsula Edition

During my time in Australia I’ve been on many, many winery tours.

Another one can’t hurt right?

This time, all the Queeners, dressed in their finest tweed, hopped on a bus to the Mornington Peninsula to enjoy two wineries and a classy cheese and wine filled ferry ride in between.

The first vineyard was Michelton.

Uno.

Dos.

Tres.

Most of the wines I sampled here were very tasty.

Mostly on the sweeter side though, and not too many fuller bodied wines.

After a couple good hours of tasting it was time to board the boat.

It was a gorgeous day for it too!

On the ferry, there was copious amounts of wine and cheese consumed.

I bought a bottle of the Moscato after being advised against the red since it doesn’t pair as well with cheese.

The Moscato was fine for the first few sips but tasted more and more like apple juice after that.

Lots of cheesing. Lots of dippage.

Fun Boat Times

The ferry may have been my favorite part. Between the hot sun, cool breeze, wine cheese, and perfect company, I could have easily spent another hour up on the top deck.

Alas it was off to the next winery: Tahbilk.

We hit Tahbilk on a great day. There was live music and acres of land primed for afternoon napping.

Nothing like a good wine induced snooze.

Then it was time for more tastings:

I was a bit over tasting at this stage, but nothing really impressed me here besides the tawny and ports.

Everything else seemed a bit watery.

Overall another winery success.

Don’t tell Mornington Peninsula, but Yarra Valley still has my heart.

Well, my Google Reader is calling, and it is in danger of becoming more daunting then my mail inbox.

Gotta jump back on this blogging horse!

Casey

Delicious Improvisation

What a weekend it has been. Full of snow, reunions with old friends, and most importantly. A big, fat, RAVENS win. (and a Colts loss, which just makes the win super-sparkly)

Now I’m back into my mode of studying and reading etc.. etc..

I’m taking a course called Economic Botany for my Sustainability minor. Yes, the course title sounded suspicious at first, but it really is just a botany course all about plants their properties, and how human have been dependent on them over time.

You know you’re a food nerd when you get excited to talk about vegetables and fruits all day.

That is why I will dedicate this post to the ripened ovaries of plants. (This means fruit….by the way)

This muesli creation is one that was a staple of mine during the MicroFridge Era.

You can really use any type of muesli you want, I just happen to be bananas (ha) over this german brand that I can only seem to find in Baltimore.

 

I pour just enough to cover the bottom of my bowl and add a few scoops of Greek yogurt (I use Oikos) and almond milk. I still it all up and end up with something like this:

This will look better the next day I promise. I cover the bowl and let it sit overnight.

Then the fun part: toppings!!!

This bowl has ground flaxseed, ground chia, mixed berries, and a little bit of Amazing Grass Vanilla Chai Amazing Meal Powder

I heat up the frozen mixed berries in the microwave and end up with a little extra sauce to pour over the muesli. (This ends up mixing so well with the milk)

Topped with more almond milk for consuming

Did I mention it is snowing buckets here in Denver?

Mulled wine was such a big thing in Melbourne when I arrived there in the winter. With these subzero temps, that was exactly what the body was craving.

Mulled wine is like a spicy and warm sangria and it’s really simple to make.

• 1 bottle of a full-bodied red wine (Merlot or Cab)
• 1/2 c Brandy
• orange zest
• a little bit of brown sugar
• an assortment of mixed fruit (like blueberries, peaches, or oranges)
• 1 T cinnamon
• 2 t nutmeg

I had help from my new sous-chef Natasha

Mulled Wine

(serves 2-4, depending on how much you want)

1. Put al ingredients except for Brandy in a pot on LOW heat
2. Stir regularly
3. Once it begins to simmer, add the Brandy

 

Usually this recipe would call for cinnamon stick or cloves, which make it out of this world! But we had none, were lazy, and decided to improvise.Improvisation is delicious
After a glass or two I needed some nibbles!

I was craving some Cheesymite!

Vegemite and White Cheddar melted on a Corn Thin

Yes, Vegemite has worked its way into my heart. This is definitely the way to learn how to like it. It pairs really well with melted cheese on a cracker.

Now I like it on sandwiches and even as a dip for bread or crackers!

You’ll be seeing a lot more of from here on out.

Cross your fingers for cancelled classes tomorrow!

 

Casey