20 September 2021
Food Master’s Report
Nine ladies joined our virtual cocktail party on Monday evening, sharing our our friendship and our favourite drinks, at the end of a beautiful, sunny Melbourne spring day.
Despite the weather turning chilly, we continued to enjoy our iced drinks and our nibbles. After all, it was an opportunity to get together and celebrate our friendship and our love for wine and food, in a warm, friendly and relaxed environment.
It was a lovely evening, bringing together our ladies to socialise and feel connected during this long period of lockdown. We didn’t even need to cook! Some of us strolled to our local deli, while others made simple and tasty morsels of food to match their drinks.
There are a number of recipes included in this report that you might like to try.
A number of us made our own cocktails
Aperol Spritz,
Negroni and,
Aztec Old Fashioned;
while others chose straight spirits (with and without ice) – whiskey, vodka and ouzo.
We also had a couple of our Ladies who chose a Dinny Goonan Prosperina Sparkling Reisling and a Rose.
Here’s what we paired our drinks with:
Negroni served with olive bread, prosciutto and Parmesan
Aztec Old Fashioned served with hot smoked salmon dip
Aperol Spritz served with Carrot hummus and guacamole
Ouzo on ice served with a platter of Greek tapas (mezedes)
Iced Vodka served with dried cumquat served with rye/fennel toast topped with smoked ocean trout, crème fraiche topped with sorrel and lime zest
Whiskey served with blue cheese ‘Oreos’
2017 Dinny Goonan Prosperina Sparkling Rose with hot salmon dip and hot artichoke dip
Pinot Grigio Rose, Portone Italia (First Choice Liquor) served with homemade salmon pizza Facilitator: Athina Georgiou
Recipes (supplied by Helen Worth)
Spinach and Artichoke Dip (by Elizabeth Robinson) 1 x 400 g Artichoke hearts in water 1 cup whole egg mayonnaise 1 cup grated parmesan cheese 1 1/4 cup grated tasty cheese 500g frozen spinach, drained Worcestershire sauce – for taste Mix artichokes, mayonnaise, spinach and worcestershire sauce together. Place in a greased dish, top with remaining 1⁄4 cup tasty cheese and bake at 160 degrees Celsius until brown and bubbly – approximately 20 minutes. Serve with water crackers or chunky bread. Tip from Elizabeth: It is important that you use whole egg mayonnaise, otherwise it will be overpowered by the vinegar – do not substitute. I use a 10 inch quiche dish when baking this dip.
Smoked Ocean Trout Dip with Lemon Thyme Toast (by www.goodfood.com.au)
600 grams smoked ocean trout 1⁄2 cup crème fraiche
2 lemons, zested and juiced
1⁄4 cup finely chopped dill
Sea salt and cracked pepper
Lemon Thyme Toast
150 ml extra virgin oil
2 cloves garlic, peeled
2 tbs lemon thyme leaves 3 large pita bread
Preheat oven to 180 degrees Celsius
To make the dip – remove the skin and flake the trout roughly with a fork. Combine the crème fraiche, lemon zest and juice, dill and season.
To make the toast – heat the olive oil, garlic cloves and lemon thyme together is a small saucepan. Once the garlic starts to blister, turn off heat, set aside and allow to cool. Cut the pita bread into 10-12 pieces per pita bread. Place on a lined baking tray and toast in the oven for a few minutes or until lightly brown. Brush with lemon thyme oil and serve immediately with the smoked ocean trout dip.
Tips The lemon thyme toast would also work well with Turkish bread or a baguette. Lemon thyme oil can be made ahead of time. It would also be great with grilled fish or chicken.
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