He followed this with a dish of such simplicity that it could be easy to be dismissive of it. Bollito Misto is a traditional dish of boiled, mixed meats from the north of Italy. This kind of protein-rich feast is a hearty meal to serve in winter and the real secret to the success of this dish is the quality of the ingredients and the variety of sauces that are served with it. Our experience of it included chicken, ox tongue (a first for me), cotechino and brisket.
The meat is simmered for varying times in water which has been flavoured with peppercorns, salt, cloves and some celery sticks. We enjoyed ours with a salsa verde and mustard fruits – two condiments that are always served with Bollito Misto, although there are many other options that can be used including a selection of mustards.
Dessert was, again, simple but stunning. Demonstrating that the old standby dishes still have a place in modern cuisine, Stefano produced the lightest of light Creme Caramel imaginable and one of his tips for getting it that way was to break the egg yolks before mixing in the sugar. Apparently the membrane that holds the yolks together will tend to “grab” at the sugar. Once this is broken the sugar will combine much more readily. His other tip was to mix some of the sugar with the egg yolks and some with the warmed milk/cream and to be sure to strain the milk as you combine it with the yolks. He obviously knows his Creme Caramels – these were sublime.
Each of these dishes was presented to us with a selection of Yalumba’s fine wines carefully chosen by Yalumba’s Chief Winemaker, Louisa Rose, to compliment the meal. Loiusa Rose walked us through each of her selections, generously sharing her knowledge and passion.
Conducting it’s cooking schools since 1982, Yalumba has proven it has a focus on developing and enhancing our experience of the natural partnership of wine and food. I can’t wait to see what they come up with for the next Barossa Vintage Festival Long Table lunch.
Lamb’s Ears and Honey was a guest of Yalumba.
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You always have the most wonderful places to visit.
🙂 Mandy
Amanda that harvest market sounded a truly gorgeous and enjoyable way to spend a lazy weekend! I love picknicking on the grounds at Yalumba – when the weather is fine there is no better place to be. The cooking class with long lunch has me thinking I know what I’ll ask for as my birthday present next year – tickets!
Amanda, how fabulous – I’ve been a big Stefano fan for years, used to love his cooking show! Thanks for taking us out with you for the day! 🙂
Yes I agree the Easter week-end was one of those ~ as good as it gets~ weekends and a long lunch anywhere is always a delight!
Stefano’s creme caramel sounds divine and looks divine – I must try that tip about breaking the yolk before mixing in the sugar.
Mandy – I guess that is one of the goals of my blog – to show the world just how much we have here in SA.
Sarah – Yalumba certainly has put a lot of effort into their grounds, they are lovely.
Celia – Stefano was a very engaging and entertaining host.
Dianne – These little cooking tips can be worth their weight in gold, can’t they!
squab meat= pigeon, how did I not know that?
This looks like such a great day Amanda.
What great tips-especially for the creme caramels. And it looks like you had great weather and great food all around.
You absolutely do show off SA to the world so beautifully, its one big foodie state isn’t it – what was the couli he used with the creme caramel Amanda?
Mmm, I love all those dishes and rarely see them in restaurants here.
Very interested in the creme caramel tips, did you get the whole method, I haven’t made it for years and I love it, even with the sugar burns. What a fun day you had!
Amanda, you always go to the most interesting places.
I’m sweet on creme caramel, it’s actually in my top ten favourites. Strangely enough, I’ve never made any…however, that yolk breaking tip is invaluable!
Thanks for sharing an enticing post on such a great place.
Now, what are the chances of you getting his secret recipe?
Ciao for now and flavourful wishes,
Claudia
Oh wow! That Creme Caramel looks devine!
You get the most wonderful invites, Amanda. Stefano sure knows his way around that creme caramel. What a beauty that looks like.
This all looks devine – I would love to have been there – especially for the creme caramel 😉
Fabulous post. Everything looks devine!