Review of Granite Belt Wines by Alan Hunter

Great write up of Granite Belt wines in the QWeekend Magazine by Alan Hunter this weekend (July 13-14 2013).

Masons Shiraz poached pear with a clove parfait

This month we feature a divine rediscovery of the Poached Pear, from chef Dylan at Mason Wines Cellar Door Cafe.

Clove parfait ingredients 

• 125ml milk
• 5 eggs
• 150g castor sugar
• 225ml thickened cream lightly whipped
• ½ teaspoon ground cloves

Method

• In a medium saucepan heat the milk and clove on a low simmer and be careful not to boil. 
• Separate the egg yolks and discard the egg white. Beat the egg yolks with the castor sugar until combined (this usually takes a couple of minutes). Slowly whisk in the hot milk and transfer into a clean saucepan. 
• Bring to a medium heat (70 degrees is hot enough as over 80 degrees the custard will split). Stir continuously with a wooden spoon until the custard just thickens. 
• Transfer the thickened custard into an electric mixer bowl then whisk for 10 minutes on high speed. The custard will double in size and once cooled fold in the cream. 
• Line the loaf tin with baking paper then pour in the mixture. Freeze for at least 6 hours.

Poached Pear ingredients

• 750ml Bottle of Mason’s 2009 Shiraz 
• 550ml water
• 300g castor sugar
• 2 cinnamon sticks
• 3 star anise
• 8 firm green Stanthorpe pears 

Method

• Pour the wine and water into a heavy based saucepan big enough to fit all eight pears comfortably and add sugar.
• Bring to the boil and add cinnamon sticks and star anise. 
• Peel and core the pears then carefully place them into the boiling liquid. 
• Leave pears to poach on a simmer for 1 1/2 hours. 
• Test the pears are poached with a knife gently pushing through the flesh to the middle. When soft remove from heat and strain.
• Transfer 4 cups of the poaching liquid into a smaller saucepan and boil until reduced by 2/3 in volume. This is your glaze for assembly.

(serves 8) 

Flurry of snow interest

On Tuesday 25th June 2013 light snow flurries were reported at Eukey, just 10 minutes from Stanthorpe.

A flurry of public and media interest followed:

• Granite Belt tourists chill out 17/6/2013 - cold snap

• No excuse for boredom in this mid-year holiday time - Gatton Star 25/6/2013 - Snowflakes in Stanthorpe

• Facebook in a snow flurry - Daily News 25/6/2013

• Light snow covers parts of southeast Queensland but warmer weather is on the way - Herald Sun 26/6/2013

• Snow at Eukey, chilly in Toowoomba ... winter hits home - Sunshine Coast Daily 26/6/2013

• Reports of snow falling near southern Qld border - ABC 25/6/2013

• Video shows snowing in Queensland's Eukey highlands - Queensland Times 25/6/2013

Wine lovers gain knowledge

More than 30 wine lovers gathered at Mike Hayes' wine evaluation course to learn how to source, prepare and enjoy a top drop - and the best thing is, some of the finest wines are grown on a vine just down the road.

"The participants haven't realised the quality of wines on their back doorstep," Mr Hayes said.

"We've sampled some wines from the southern states and people were amazed at how the local wines stacked up."

[Read more at The Border Post]

Our winter wonderland

Snowflakes in Stanthorpe, a joint initiative of the Stanthorpe Chamber of Commerce, Granite Belt Wine and Tourism and the Southern Downs Regional Council, will have the town caked in white for the month of July.

The event will be launched on June 30 at Stanthorpe's first Markets in the Snow, created by Wilshire and Co Young Ambassador Taylah Wantling and Health and Daily Living Solutions Young Ambassador Miriam Spina.

A snow machine will be churning out snowflakes, turning the creek parklands, next to the Visitor Information Centre, into a winter wonderland.

[Read more at The Daily News]

Granite Belt: life by the seasons

Located high on the Great Dividing Range, and about 1000m above sea level, the Granite Belt experiences four distinct seasons, and a climate unlike anywhere else in Queensland.

During the cooler months, you'll need to pack a scarf and coat, as the terrior creates a climate which is, on average, about five degrees cooler than Brisbane.

It has even been known to snow in places.

[Read more at Queensland Country Life]

First frosts of the season for Granite Belt

The autumn spectacle has arrived a little later than usual this year, typically appearing around the Anzac Day weekend.

Temperatures hit a low of minus 2 degrees yesterday.

[Read more at The Daily News]