Menu 1 butternut pumpkin, or other pumpkin halved, deseeded and cut into 1 cm thick pieces Salt and freshly ground black pepper Olive oil 1-2 tablespoons dukkah 1 red chilli, chopped Grated zest and juice of 2 unwaxed limes (or lemons) Preheat oven to 220 degrees C (fan forced 200 degrees C) Put pumpkin […]
Roasted pumpkin with chilli, dukkah and lime Read More »
By Sarah Ahmed for Decanter Magazine, Sept 15, 2020 This family estate in Australia’s cool-climate Mornington Peninsula was one of the first to realise the region’s potential for Chardonnay and Pinot Noir. Sarah Ahmed discovers their love of flirting with ‘dangerous’ techniques and recommends 11 recent releases… Australia is known for flying winemakers
Moorooduc Estate: producer profile Read More »
For over the last 30 years the McIntyre family have been making their version of Mornington Peninsula wines from this Australian wine region where their emphasis is on natural winemaking, including wild yeast ferments, natural malolactic fermentation in French oak, and minimal intervention, to allow the character of the fruit and the vineyard to shine
Kate McIntyre: natural is best for Mornington’s Moorooduc Estate Read More »
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