Country in Canterbury...

 

 

it's just like a trip to the country...down memory lane.

Delwhinnie Wines

On the holidays we stopped at this picturesque winery, the views were stunning.

Seppelts Winery...a visit to Great Western.

The old homestead at the Seppelts property.

We went on a tour of the underground drives....

There are over 2 km of tunnels burried under the winery
and its pretty much full of aging wine and old french mould.

The crest of honour.

Certain dignitaries have private vaults to hold their collections,
 this one belonged to Malcom Fraser.

So many different tunnels and features all butied in an underground warren.

Apparently Dame Nellie Melba had a bath in Shiraz...
somewhere in this private lair, back in the day.

The old French method of making sparkling wine.

The off limits museum with limited editions of all the vintages.
Practically no one gets to enter in here.

We tasted lots of wines at the end and finished on a big note with the $100.00 bottle shiraz.

The Servants' Quarters.....

The main house.

The Servants Quarters

We had a deltightful alfresco meal

Breakfast....

More breakfast.

Just delicious.

So relaxed....such a lovely time.

New Years In Kyabram...

Fun times in the country.....

Party At Parlington...

Lots of candles on the mantle piece...

And Bunting...

Lots of food...

And Bagels in the shape of 60's... 

It was a lovely way to cellebrate the passing of the years with friends and family...

Light the Dark

Last monday Mark and I went into town to be part of the light the dark event/protest...
it was amazing to see so many people gathered together to show their wish for things to be diferent in this present world....so many candles...
As we were there early, a couple of media people asked us for comments and this clip ended up on line.

Rye Bread With Caraway Sultana and Walnut...

I've been experementing with bread latley and this one turned out really well.

We used some Walnuts that we bought at the farm door on a recent trip to King Valley.

Note to self....sometimes it's better to buy them already shelled, it can be a big job.
Thank heavens for willing helpers.

And also some home grown Sultanas from the same trip...just heated and softened  with a drizzle of Muscat.

I've settled on a dough made with half Rye flour and half Wholemeal flour with a tablespoon of Caraway seeds as a base to start from.

Once the dough has proved, add the fruit and nuts, working them in and then shaping the loaf.
After a further proving and 25 minutes in a hot oven it's all ready to be enjoyed.