      
 
|
|
|
Winter Fireside Special
|
 |
| Let us tempt you on a winter's evening with our classic combination of local cheese and Membrillo, made with quinces from the Brooklands orchard. | |
 |
|
| Our quince tree bears a profusion of blossom in September and is laden with fruit ready to pick by April. For the making of membrillo, the famous Spanish quince paste, we simmer ripe quinces slowly with cane sugar and a hint of lemon juice until thick and a rich amber colour, then the membrillo is baked in a slow oven until ready to be cut into squares. It is an ideal accompaniment to cheese and we are fortunate to have a number of fine cheese makers, such as the Alexandrina Cheese Company and the Hindmarsh Valley Dairy, from whom to choose our cheeses | |
| To accompany the cheese plate, we have a selection of wines such as the hand-picked Bowhouse Vineyard Merlot Shiraz, deep red in colour, with flavours and aromas of plums, red berries and spice. It comes from the 2006 vintage of a boutique wine grower in the Adelaide Hills. |
Of course, later in the evening, you can curl up by the fire with a glass of Currency Creek Olde Liqueur Muscat matured in oak casks, and redolent of spicy raisin and burnt honey. . or - if you
prefer - 
their
Personal Stock Tawny Port, vintaged
from Grenache and Shiraz grapes and aged in old oak. Toasted oak and
dried fruits are the first impression on the nose...
and talking of toasting - there are
marshmallows... or you could just relax with a good book, or play cards
or a board game by the fire.
|
|
|
|
