THE PICNIC CHEF

Friday, January 20th, 2012 at 3:35 am

BBQ Australiana. Another festive season exhausted, and summer finally arrived. Richard’s chef-ing was extended to the coastal bush over the new year. Smoky scallops, crisp scampi and juicy prawns from far north QLD and the WA coast were a divine match with vintage champagne. Moët & Chandon 2002 to be precise, “…great, graceful year for superb Pinot Noir and sumptuous Chardonnay”- Hugh Johnson. Toasty brioche, creamy lush Chardonnay shines and the balancing touch of apple zing. Drink up and buy up, especially while the AUS$ is tip top! Get organised too, with Valentine’s Day around the corner. Masani will be doing a dinner menu with shared dessert…..oooh. Stay tuned. XXX

LONDON CALLING

Friday, January 20th, 2012 at 3:32 am

A very exciting trip to the UK’s Court of Master Sommeliers advanced examination. New Year greetings to fellow colleagues: Fabien, Miguel, Sören, Tobias, Nikolas, Raúl, Clio, Stefan, Mark, and co. It was an exciting and challenging week but a lot of fun. It was lovely to have tasted some fantastic wines with you all. And,…a privilege to have been in the company of such skilled & talented sommeliers. Wishing you all the very best for 2012, bottoms up. Love, Kara

Champagne Billecart-Salmon apres-midi

Monday, October 24th, 2011 at 3:43 am

Spring has sprung and it is time for bubbles! The effervescent Jack Steel hosted a sensational masterclass over oysters and canapés. The house of Billecart-Salmon dates back to 1818 at Mareuil-sur-Aÿ, still owned by its original family. The NV Brut Reserve is balanced with brioche creaminess and firm apple zing. The NV Blanc de Blancs, pure chardonnay from 5 grand cru vineyards of the Côte des Blancs, is delicate with an emphasis on citrus pith and celery hearts. The moorish NV Brut Rosé highlights garden roses, wild strawberries and autumn leaves, perfect with stone fruit trifle over Christmas lunch. Party perfect NV Demi-Sec was melon sweet and seductive. Vintage VIP’s followed…. 1998 Cuvée Nicolas François, a blend of chardonnay and pinot noir from grand cru vineyards, 2000 Cuvée Elizabeth Salmon Rosé (hints of sweet spice and poached figs), 1998 Grand Cuvée, the finest grand cru fruit aged for 10 years (time on lees gives chestnut toast and golden delicious warmth). Finally the star of the show, 1998 Le Clos Saint-Hilaire, a Blanc de Noirs from their pampered one hectare vineyard, has minimal dosage and a lush, long and elegant finish.Thanks to Jack and DWS for a fascinating and luxurious afternoon. www.champagne-billecart.fr

PS.This Summer, Chef Richard will be presenting the CARNIVAL OF SEAFOOD on Sunday afternoons. Indulge over ocean fresh seafood dishes. I will be matching a range of sparkling wines and white varietals too!Book online or simply call.

TOMMASI WINES & A VENETIAN AFFAIR

Friday, September 30th, 2011 at 6:35 am

Elegant and expressive wines from Veneto’s Tommasi vintners was an experience over dinner at the Merchant. The savvy Elena from Tommasi HQ took us through a flight of their flagship and new wines. Vermentino sourced from Tuscany’s Maremma was first up, citrus tang, pear and minerals. The 2009 “Arele” Appassimento with sublime duck ragu : a valpolicella blend in a ripasso style, was fruit forward and rustic. Fell in love again with the velvety 2009 “Ripasso” Valpolicella Classico, the wine is refermented on the Amarone grape skins and then aged for 18 months in Slavonian oak. A new love: the 2007 Amarone della Valpolicella Classico, its rich and layered with lots of dark cherries, cassis, dried sage and mulled spiced plums. Luscious with the milk fed veal and pepperonata.

Vintage 2007 proved top conditions for the natural drying of the grapes, 4 months over winter and hence the perfect fruit and flavour concentration. Lastly the 2001 “Fiorato” Recioto, a knockout dessert wine, from the Valpolicella classico grape blend, dried and fermented longer for a rich sweet red. Think prunes, muscatels, dark and sour cherries. A perfect match with cheese or lick your plate clean Venetian crema pasticcera. Thanks to Elena, Leigh, Adam, and the charming Mark Protheroe- service at its best!! PS. Masani’s offers Tommasi’s Ripasso and Recioto by the glass over spring. The Vermentino will be arriving in summer.

Till next, bottoms up! Kara www.tommasiwine.it

HIGH TEA SOCIETY

Wednesday, August 17th, 2011 at 7:20 am

Mrs Masani hosted a high tea to raise funds for the Royal Children’s Hospital, gathering ladies from near and far for an indulgent afternoon. The high tea was a great success with door prizes, an exciting raffle and a fashion accessories talk from Melbourne fashionista’s Gaëlle & Kim. The afternoon was filled with a fanfare of dainty delights; macarons, rosewater scones, citrus curd tartlets, rock lobster quiches, tea sandwiches…leaf tea’s from Ceylon and Egypt were the perfect match. A big thanks to all our sponsors for their generosity.

FORMAGGERIA: FROM THE CHEESE ROOM

Monday, July 4th, 2011 at 7:28 am

On a misty afternoon, I took a trip to Calendar Cheese HQ to sample artisan cheeses from la belle France. Glass of shiraz in one hand and cheese knife in the other, I worked my way around tables of soft, hard, smelly, mouldy, creamy cheeses, butters & crème fraîche. Frances regions, valleys and appellations were expressed with so many types and treatments of cheeses. Milk’s included cow, goat, and ewes. Standouts included Délice Brillat-Savarin from Burgundy, Bleu d’Auvergne –sweet creamy blue/grey mould, dense rich yellow Beaufort d’Alpage, and the Fleur du Marquis- from the Island of Corsica, coated in wild rosemary and native sarriette. Smelling and tasting all these wonderful artisan crafted cheeses from small cooperatives and villages only reinforced the Masani motto: eat well! And it starts with the quality of the ingredients. Unhomogonized and as un-processed as possible is best. A most pleasurable afternoon, I saved the Crème fraîche with calvados till last. Mmm… Red wine, crusty sourdough and luxury cheeses by the Masani open fire, I can do that. Our bar menu of spuntini and nibbles has arrived!
Ciao xxx

VINTAGE @ PASSING CLOUDS

Monday, June 6th, 2011 at 12:44 am

Passing Clouds’ chief winemaker Cameron Leith showed me around and got me to work (sort of). Battonage and racking the Chardonnay, and plunging the Pinot Noir were my activities, plus the arduous tasting’s and finally dinner with vintage wines. Cameron continues the Passing Cloud’s tradition of fine boutique wines that express their terroir. Beautiful rolling hills, high altitude, lush earth, ultra cool climate, devine new French oak barrels and artisan wine making techniques come through in their wines. Thanks again to Carmeron & Passing Clouds for a hospitable weekend.

The open log fires have commenced for winter at Masani and what better way to enjoy velvety reds from my ever expanding list, than with Richard’s dry aged S.A. Black Angus Rib Eye, char-grilled to perfection with a pink peppercorn & porcini jus (gravy) mmm… add roasted rosemary potatoes, its succulent.

Masani will be hosting a Winter Wine Showcase dinner this August, several courses matched with new & old world premium wines, meet the winemaker and have a great night out! Email your contact details (phone number & email address) to kara(at)masani.com.au

Till next, bottoms up. Grazie, Kara

SHUCK’ED TO ORDER

Tuesday, April 26th, 2011 at 10:39 pm

Currently at Masani we are shucking Coffin Bay oysters from South Australia….to order. They are plump, firm, sea fresh and sensational. Au naturale or gratineed with pancetta and chilli crumbs are on offer. Oysters are always a great start to dining or indulgent on their own with a dry martini, champagne or a glass of something at the bar. Do book so you dont miss out. Buona Pasqua- enjoy the family and feasting or ditch the hassel and book a table-we’re open throughout. Kara

New wine list

Tuesday, April 26th, 2011 at 10:37 pm

Yes, the new wine list is finally here…… Much tasting, swirling, smelling, sampling and quaffing took place over summer and autumn, to bring a whole new world of liquid adventures. The list has grown to over 350 wines plus fresh cocktail mixes, imported liqueurs and amaro’s. There is also an array of 1/2 bottles, new varietals and some stellar vintages. I have also sourced some fantastic local wines plus special Italians and signature French producers. Bottoms up! Come and see for yourself and wish me luck in the Wine List of the Year Awards. Salute! Kara

La Conserva by Zia Laura

Tuesday, March 1st, 2011 at 5:31 am

Autumn is an important time in the Italian kitchen. As summer produce comes to an end, we commence our supplies for the winter time. A key ingredient being la conserva, tomato sauce. The last of juicy tomatoes is early March, so they are made into a sauce and bottled for use till next summer arrives. I spent a morning with my Zia Laura to learn the process. The tomatoes are first rinsed and roughly cut and placed in a bucket with a little salt overnight. This allows the watery juices to sink to the bottom. In the morning the tomatoes are placed in a large aluminum pot with chopped onion, garlic, basil leaves and salt. They cook on a high heat till softened. The tomatoes are then vitamized till smooth and strained so as to catch the skin and chunky bits. The sauce is now ready to be bottled and that’s where my Zio Bruno takes over. Sterilized beer bottles and jars are filled with the conserva. Zio seals them up and then they are placed in a copper pot with warm water. When the water boils it is left for 20 minutes to cook and preserve the tomato sauce. The pantry is stocked with conserva for pasta, casseroles, sugo… mmm. Italians from different regions may do it differently but this is our family’s version. Be patient and best of luck with your own version. Remember good food takes time.

Grazie Zia e Zio per un giornata di nostalgia. Buon Appetito xxx kara