Wulura Gossip Spring 2014

Wulura Gossip Spring 2014

 
"Spring is the time of plans and projects" ?
 
How true it this quote for us, as you know we are never standing still at Wulura. The first day of spring arrived, bringing warmth to our wet soils and life again to the vines. 
 
Since our last Wulura Gossip, Oct 2013 (we have been a bit hectic), Milla, now 17 months, will either be an olympic runner, mountain climber or on the stage of Cirque de Soliel, Nanna just can't keep up with this one. Amelia has just turned 1 and is the quiet achiever, however she knows exactly what she wants. Some special news… we are expecting grandchild number 3, due Xmas day, what a wonderful pressie.
 
September is a special month for many Aussies and I will be out there doing my bit collecting for the Heart Foundation, so if someone knocks on your door please give a donation. We all know someone special that has or may need help at some stage, any donation is better than none and you never know when you or your loved ones may need the innovations the heart foundation can bring.

Well enough of that!!

We have had our spring clean on the farm and are stepping forward with our extra virgin olive oil and wine for the summer of 2014. Our new season olive oil  is out now and if I may say so absolutely delicious, there is nothing like new seasons oil on your salads and fresh bread. Gourmet Escape is just around the corner (we will be there, November 21-23) if you are down come and visit us and see what specials we will have. We now have The Growers handling all of our retail olive oil sales and refills at 1071 Wildwood Road, and as always Brad and I are handling all wine sales, web sales and wholesale olive oil sales from the farm, just as before.
 
 
Spring sales of the wine and oil are going well with shipments heading overseas to Japan, Indonesia and China. Below is a listing of our current wine and olive oil releases and also some fantastic food pairings. Remember these prices are for direct sales with myself, Jenny. You can ring me on 97551049 or 0407081972 or alternatively send me an email on jenny@wulura.com.au. You can also get a hold of our order form here – To View Wulura Order Form Click Here.
 
New Season Extra Virgin Olive Oil now available
Leccino
Correggiola

 
2013 Wulura Chardonnay
$100 per case 
Drink with – asian food, fish or a creamy pasta carbonara
 
2012 Wulura Wild 8 Estate of Margaret River –  Semillon Sauvignon Blanc
$120 per case 
Drink with – Wild Rice & Griddled chicken salad (One of the recipes for this month), 
 
2013 Wulura Wild 8 Estate of Margaret River – Shiraz 
$120 per case 
Drink with – an indian style lamb curry.
 
2011 Wulura Reserve – Cabernet Sauvignon 
$150 per case 
Drink with – Spaghetti with crab and chilli, the chilli makes this dish
 
 
My favourite recipes of the month
 
Wild Rice & Griddled chicken salad 
Prep time 10 mins, plus marinating
cooking time 35 mins
serves 4
 
Marinade
1 garlic clove, crushed
2 teaspoons Wulura extra-virgin olive oil
1 teaspoon of balsamic vinegar
4 small boneless, skinless chicken breasts, halved horizontally
 
Rice salad
200g (7 oz) mixed wild and basmati rice
2 red capsicum, roasted, cored, deseeded and sliced
3 spring onions, sliced
125g (4 oz) cherry tomatoes quartered
75g (3 oz) rocket leaves
75g (3 oz) soft goats' cheese, crumbed
 
Dressing
juice of ½ lemon
1 teaspoon gluten-free Dijon mustard (or just plain old Dijon mustard)
1 teaspoon of runny honey
2 tablespoons of Wulura extra-virgin olive oil
 
Mix together the garlic, olive oil and vinegar in a non-metallic bowl, add the chicken and coat in the marinade. Cover and leave to marinate in the refrigerator for at least 30 minutes.
 
Cook the rice in a saucepan of boiling water according to the pack instructions. Drain well and leave to cool, then mix with the capsicum, spring onions, tomatoes, rocket and goats' cheese in a large bowl.

Whisk together the dressing ingredients in a bowl and stir into the rice salad. Spoon the salad on to the 4 serving plates.

Heat a griddle pan until hot and cook the chicken for 3-4 minutes on each side until cooked through.

Immediately before serving, slice the griddled chicken and arrange on top of the salad. 


Spaghetti with crab and chilli 
 
200 g(6½ oz)  dried spaghetti
200 g(6½ oz) fresh cooked crab meat, white or brown
½ long red chilli, seeded and finely sliced
1 clove garlic, crushed
1 teaspoon grated lemon zest
handful of rocket (arugula), roughly chopped
juice of ½ lemon
1/4 cup of Wulura extra-virgin olive oil, plus extra to drizzle
sea salt and freshly ground black pepper
2 tablespoons of chopped flat-leaf parsley
 
Bring a large saucepan of salted water to the boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until al dente.
Meanwhile, combine the crab, chilli, garlic, lemon zest, rocket, lemon juice and olive oil in a small bowl. Season well with sea salt and freshly ground black pepper.
Drain the cooked spaghetti and return it to the pot. Pour over the crab mixture and the parsley and stir to combine. Drizzle with a little extra olive oil, if desired. Serve immediately. Enjoy 馃檪 
 
 
Down On The Farm
 
What a lovely time of the year, beautiful clear sunny mornings with the warmth coming through the windows and dew on the grass and vines. It is just a shame being stuck in an office and wanting to be out in the sunshine. The Chardonnay, always first out, is just beginning to show some whole leaves which is a sure sign that spring is here and the rest of the vineyard is not far behind.
 
We have had a strong winter with some rather large storms and heavy rain, great for the wheat belt farmers and for growing pasture. Whilst we are having the lovely weather at the moment it is still the time of the year for freak storms. September – October is generally a scary time for us as there is the threat of hail storms and this can be a game changer for the vineyard and grape yields. This is the time of the year we are on the edge of our seats, this can be make or break. Waiting for the buds, the olds saying "watching the grass grow" is never so true as at this time of the year. Too much rain, not enough warmth, and sunshine "No Grass or Hay!" not enough rain "No Grass or Hay!". As you know we have had plenty of rain and cool temps, so now we need some sunshine!!
 
We have just weighed 100 of our Murray Grey steers who are nearly ready to leave us. Which, like the grape harvest, is always rewarding to see the results of our hard work at Wulura. The Bulls were put in with the girls in June and have just been let off and gone to their bachelors pad until next June. Now it is waiting time in the waiting room to see how many calves will arrive.
 

We are continuing the process of adjusting the balance of red and white grapes on Wulura by grafting 2.4 ha of Muscat onto a small portion of our Cabernet vines near our house, it looks like a tornado has gone through. This is a time consuming process removing the old Cabernet cordons and wires (a cordon is where the vine meets the trellis and the two arms are wrapped along the wire, the cordons are wound on so tightly to the wires they have to be cut off!) and preparing for the grafting team. Grafting a vine is similar to grafting other trees where the vine is cut off around knee height from the ground and then two incisions are made, where two prepared cuttings are inserted and taped on. "Why are two cuttings grafted on?" is a question Brad is regularly asked, the answer is simple, "To be sure, to be sure". We find once the grafting is successful we can remove the weaker of the two grafted cuttings leaving us with a healthy vine, which looked after well will fruit the following year. As you may have guessed grafting is a skill we leave to the experts but our preparation for them is essential.
 
Well enough of the business side. We are looking forward to seeing you all at the Gourmet Escape again this year. I have put some links for you to have a look at, where you can save up to 20% off tickets, Check them out here. Offer expires November 7th!!
 
I think there are some tickets to some of the special events still available. If not it is always good just to go along and check out the different exhibitors and taste all the lovely delights plus we will be having a special on at the Gourmet Escape. Not far away now at all and before we know it, Christmas will be here again. My how time flies!!! We are looking forward to seeing you at the Gourmet Escape

Wishing you all the very best,


Brad, Jenny, Jessie and all the team at Wulura.


wulura
888 Wildwood Rd Yallingup Siding W A 6282
Postal:- P O Box 346 Dunsborough  W A  6281
Ph:-  +61 (08) 97551049  Mob:- 0407081972
Email:- jenny@wulura.com.au Web:-  www.wulura.com.au

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