52 | T HE B A R O SSA MA G // R E CIPES
RECIPE BY PETER CLARKE
VINTNERS BAR & GRILL
RECIPE BY NICOLE DURDIN
SEPPELTSFIELD ROAD
DISTILLERS
FALAFEL & BABA GANOUJE FIZZY KNICKERS
FALAFEL
You will need:
250g dried chick peas
1 cup chopped parsley
1 cup chopped coriander
1/4 cup chopped spring onion
(mostly the white)
2 cloves garlic
1 tsp cumin powder This cocktail was inspired by WSET Spirits Educator, Hannah Lanfear.
In October last year, our staff completed WSET Spirits Level 2, the first
time the course had been run in Australia. Hannah, who flew over from the
UK to teach the course, talked a lot about cocktails which highlighted the
spirits used, rather than hiding the them with other flavours. When Hannah
came across a spirit or cocktail that she got excited about, she would say
it gave her ‘Fizzy Knickers’, hence the name of this cocktail!
1/2 tsp coriander powder
1/2 tsp cinnamon
1/2 tsp chilli powder
1 1/2 tsp salt
1 tsp baking powder
4 tsp chick pea flour
60-80ml water
You will need:
Method
1. Soak chick peas in cold water overnight.
2. Next day, drain off water, place chick peas in food processor with rest
of ingredients, blitz till fine but not pureed, remove, place in a bowl and
leave for an hour or so. Roll into desired size balls or use a small ice
cream scoop to form. Place enough vegetable oil in a deep pan to just
cover, heat to 180c, fry till cooked. 60ml Seppeltsfield Rd Distillers Semi-Gin
30ml fresh lemon juice
15ml simple sugar syrup
2 dashes Angostura Bitters
1 egg white
BABA GANOUJE
You will need:
2 eggplants grilled on open flame
till soft ( or in hot oven)
1/2 tsp salt
1/4 tsp cumin Strip of lemon peel
Maraschino Cherry
100g tahini
Juice of 1 small lemon
80- 100ml good olive oil
Salt & black pepper to season
Method
1. Peel eggplants once cooked & slightly cooled, add chopped garlic & salt,
drain in colander for 1 hour, place eggplant in food processor with all
ingredients except oil, when pureed keep blending and slowly add oil.
2. Smear on a platter, place cooked falafel on, garnish with mint,
fresh pomegranate & olive oil.
Garnish:
Method
1. To prepare garnish, wrap Maraschino Cherry with lemon peel and place
on a cocktail stick.
2. Fill cocktail shaker with ice cubes and add all ingredients. Shake
vigorously for about 30 seconds to ensure all ingredients are combined
and the egg white is foamy.
3. Double strain into a coupette glass and rest garnish on top.
S AVO U R T H E B A R O S S A WO N D E R S . . .
Outstanding Lambert Estate Premier Collection wines
and Barossa Cheese Company cheese.
A match made in heaven.
A NEW EXPERIENCE
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$30 PER PER S ON | MAX ATTENDEES 12 PER S ON
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This educator
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(08) 8564 2222 | lambertestate.com