Late Summer Dishes Welcome Aussie Wines!

Hunter Valley Semillons are one of Australia's most iconic wines.  Fresh, vibrant, crisp and lively citrus they pair wonderfully with oysters, light seafood, Asian salads and summer dishes.  I've picked on of my faves, the Brokenwood Semillon and made an Asian style noodle salad to pair.  Then for dessert, a simple granita made with the beautiful bubbly, Innocent Bystander Moscato from the Yarra Valley - wonderful wine to liven up any dessert or an afternoon sunset.

Always my choice of wine when it comes to oysters, the Brokenwood Semillon has a lovely lemongrass nose and crisp long lime finish that also make it terrific with Asian seafood dishes, smoked salmon and and chicken salads.

Vietnamese-style Prawn and Noodle Salad

Serves 4

1 pound raw prawns
¼ cup chopped peanuts

Noodle Salad
4 ounces cellophane or glass noodles (or preferred noodles)
½ cup each roughly chopped basil and mint
1 Persian cucumber, shaved thinly with a mandolin or vegetable peeler

1 small hot red chili, finely chopped
Juice of ½ lime
1 tablespoon rice wine
1 tablespoon fish sauce
1 teaspoon palm or brown sugar

To make the noodle salad, place noodles in a large dish, cover with hot water and allow to soak for 4-5 minutes or until tender. Drain and rinse well with cold water. Drain again and cut into desired sized pieces and combine with the herbs

Whisk together the dressing ingredients until sugar is dissolved.  Pour over the cucumber and allow to marinate for 5-10 minutes.

Bring a half cup of the Semillon (or water) to a simmer, add the prawns and cook for 2-3 minutes our until orange and opaque. Remove prawns and reserve a few tablespoons of the wine.

Combine the noodles, lamb, cucumber with dressing and toss with chopsticks or tongs.  Serve into bowls and scatter with the nuts.



Moscato Granita with Crème Fraiche
I rarely have those moments when I actually want to use the “OMG” expression, but this was one of those.  I was testing a granite recipe using the Innocent Bystander sparkling Moscato and had frozen the wine in ice cube trays with sugar syrup on the side ready to test.  I plopped an iced wine cube in my mouth and there it was. “OMG”!  I knew there was going to be no need for the sugar, the wines delicious watermelon, rose and refreshing bite just burst forth in the frozen fine bubbles.  I simply added a finishing drizzle of Blackcurrant syrup to bring out the fruit in the wine, a dollop of crème fraiche for a lush smooth finish and some shaved chocolate to add the wine’s delicious musk notes.
To serve 8
1 750 ml bottle Innocent Bystander Moscato
Elderberry or Blackcurrant syrup
Crème Fraiche
Optional for decoration, shaved chocolate and strawberries
Pour the wine into ice cube trays or a large shallow dish.  Freeze overnight.  An hour or so before serving, transfer desired amount to a food processor or blender and blend until just crushed.   Spoon into a dish and return to the freezer until ready to serve. 
To serve, break up crystals and spoon into glasses or bowls.  Top with Crème Fraiche and drizzle over the syrup.
If desired, top with shaved chocolate and/or strawberries.



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