Kirsten & Derek are travelling to Sydney, Perth and Brisbane to take part in the Good Food and Wine Shows 2025. Come along and taste our delicious Barossa wines at the show!
The dates for this huge three day show are…
Sydney – 20 – 22 June 2025 at the ICC Sydney
Perth – 18 – 20 July 2025 at the Perth Convention and Entertainment Centre
Brisbane – 24 -26 October 2025 at the Brisbane Convention and Entertainment Centre
Derek and Kirsten will again be in the Barossa section.
To get your tickets or to find out more, visit the GFWS website.
The Paisley team will be tasting wine in 2025 at a number of events and markets through the year.
For wine fans in Melbourne, check out the Wine and Cheese Fest at the Timberyard on Saturday 1st March. This will be the third time Kirsten has driven over to Melbourne with a car full of wine to taste and sell in the heart of Melbourne.
For wine lovers in Sydney, Perth and Brisbane, check out info on the Good Food and Wine Shows for the dates. Paisley Wines will be located in the Barossa section of this massive show, tasting delicious wines alongside cooking demos, masterclasses and tasty foods.
Just down the road at the Mt Pleasant Farmer’s Market from 8am – 12pm, you’ll find Kirsten doing tastings once a month. Check out the Mt Pleasant Farmer’s Market Facebook page to find out when she will next be there…
Paisley will be doing tastings at home in April, including over the Footy Festival, with two footy games being played in the Barossa, over Easter and the Anzac Long Weekend. Email Kirsten to book in your tasting now.
Paisley Wines is delighted with some of the latest wine reviews received. Read on for more….
Mixed by DJ Deadly Range
2022 Mixed by DJ Deadly Boombox Shiraz – Dave Brookes – 92 points
Plenty of value here! Pure and fruit rich with gobs of ripe blackberry, Doris plum and boysenberry fruits. Hints of baking spice, brandied fruits, fig, licorice, dark chocolate, blossom and earth. Fruit depth and intensity to burn with fine, sandy tannin grip and a crème de cassis-like flow on the finish. Halliday Wine Companion, Aug 2024
2023 Mixed by DJ Deadly Six Strings Tempranillo – Sam Kim – 93 points
Sweetly ripe with spicy nuances, the fragrant bouquet shows dark berry, dried herb, cured meat and toasted nut characters, leading to a succulent palate offering supple texture backed by polished tannins. It’s robust and sturdy, yet harmonious and silky with a sustained, delicious finish. A blend of grapes from Langhorne Creek & Barossa. At its best: now to 2031. Wine Orbit, Aug 2024
2022 Mixed by DJ Deadly Turntable GSM – Sam Kim – 93 points
Beautifully fruited and perfumed, the bouquet shows dark plum, cherry, rich floral, warm spice and roasted nut aromas, followed by a silky-smooth palate that’s succulent and fleshy. Splendidly composed and harmonious, offering fabulous drinking. At its best: now to 2030. Wine Orbit, Aug 2024
2024 Mixed by DJ Deadly Keyboard Rose – Q Wine Reviews – 92 points
If you like them creamy and textural, head on over this way and check out this Paisley Wines Keyboard Rosé. Yum! Watermelon like appearance in the glass, dried red currants, wild raspberries, white cherries and a delightful white chocolate creaminess move and sway through the core. Ever so soft spices frame a long finish which sees some apricot kernel making an entry. With a green tea textural presence, this is a super tasty splash of springtime delight. Tasty stuff. Drink now.Q Wine Reviews, Sept 2024
Fabric Range
2023 Linen Fiano – Sam Kim – 94 points
Offering excellent purity and clarity, the elegantly fragrant bouquet shows green pear, rock melon, fig and floral nuances, leading to a finely expressed palate that’s juicy and vibrant. Beautifully structured by saline texture and bright acidity, finishing splendidly long and mouth-watering. A blend of grapes from Adelaide Hills & Eden Valley. At its best: now to 2027. Nov 2023.
2021 Silk Shiraz – Ken Gargett – 93 points
the wine is a dark maroon hue with aromas of chocolate, black olives, cocoa powder, black cherries, leather, bay leaves, and licorice with hints of blackcurrants as well. Very fine balance and excellent length, the tannins are indeed silky (have you ever heard tannins described as denim-y?). This is delicious with an overload of chocolate emerging on the palate. Now for the next eight years. March 2024
2023 Velvet Grenache – Sam Kim – 94 points
This is splendidly expressed and inviting on the nose, showing sweet plum, mixed spice, floral and hazelnut aromas. The palate delivers beautifully rounded mouthfeel, wonderfully supported by fleshy texture and fine, polished tannins. Flavoursome and delectable with a lingering soothing finish. At its best: now to 2035. $30.00. www.paisleywines.com.au. Nov 2023.
HOW TO SEASON CHICKEN
I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:
- Lemon Pepper Seasoning
- Cajun Seasoning
- Taco Seasoning
- Montreal Steak Seasoning
- Italian Seasoning
- Garlic Herb Seasoning
- Garam Masala
- Tajín
- Greek Seasoning
INGREDIENTS
- 2 tsp steak seasoning ($0.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp sweet paprika ($0.05)
- 2 boneless, skinless chicken breasts (1.3 lbs. total) ($6.79)
- 1 Tbsp cooking oil ($0.08)
- 1 Tbsp butter (optional) ($0.10)
INSTRUCTIONS
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Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
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Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
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Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
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For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
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Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
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This braised beef cheeks recipe is perfect for a cold night with red wine. Begin this recipe 1 day ahead.
INGREDIENTS
- 1 each large onion, carrot & fennel bulb, chopped
- 2 cinnamon quills
- 3 garlic cloves, sliced
- 3 bay leaves
- 3/4 cup (180ml) dark rum
- 6 cup (1.5L) red wine
- Zest of 1 lemon & 1 orange, peeled into strips
- 1.5kg beef cheeks, cut into 3cm pieces
- 1/4 cup (60ml) extra virgin olive oil
- 80g unsalted butter
- 8 small eschalots, peeled, left whole
- 250g sliced bacon, cut into 3 cm batons
- 300g small button mushrooms
- 2 1/2 tbs tomato paste
- 1/4 cup (35g) plain flour
- 3 cups (750ml) good-quality beef stock
- 1/2 bunch tarragon, finely chopped
- Mashed potato, to serve
METHOD
1. Combine onion, carrot, fennel, cinnamon, garlic, bay leaves, rum, wine, citrus zest and beef in a bowl. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
2. Preheat oven to 160°C. Strain beef mixture, reserving marinade, beef and vegetable mixture separately. Bring marinade to the boil in a medium saucepan over medium-high heat. Simmer for 5-6 minutes, skimming impurities from the surface. Strain through a fine sieve.
3. Heat half oil and half butter in a large heavy-based flameproof casserole over high heat. In batches, sear beef, stirring and tossing frequently, for 5-6 minutes until browned, set aside. Add remaining oil and butter with eschalots, bacon and mushrooms, and cook, stirring frequently, for 5-6 minutes until vegetables have softened. Add reserved vegetables and cook, stirring, for 4-5 minutes until vegetables begin to soften. Add tomato paste and stir for 1 minute, then stir in flour. Return meat to the pan with marinade and stock, scraping bottom of pan with a wooden spoon. Bring to the boil, cover and braise in oven for 2 hours-2 hours 30 minutes or until meat is tender.
PREPARATION
CANNELLONI WITH SPINACH AND SALMON STEP-BY-STEP RECIPE
1. Bring plenty of salted water to a boil.
2. Cook the pasta sheets according to the package instructions until they bend.
3. Dip into cold water and lay on a kitchen towel to dry.
4. Heat 15 ml butter in a pan and fry the onion and garlic over a medium heat until soft.
5. Add the spinach and cook until it wilts.
6. Stir in the creme fraiche and season with salt, ground pepper and nutmeg.
7. Butter an ovenproof dish.
8. Lay some spinach and a salmon strip on each pasta sheet and roll up to resemble cannelloni.
9. Lay in the dish with the join underneath.
10. Heat the oven to 200C (180C fan) 400F, gas 6.
11. Melt the remaining butter.
12. Stir in the flour and fry until golden brown, then gradually stir in the milk with a balloon whisk.
13. Bring to a boil briefly, stirring continuously.
14. Season with salt, ground pepper and nutmeg.
15. Pour the sauce over the pasta rolls and sprinkle with cheese.
16. Bake for 20-25 minutes until the salmon is done and the pasta rolls are lightly browned.