Wulura Gossip March 2013

Wulura Gossip March 2013

Hello everyone another year has started and who would believe that March is here already!!! This year is moving so quick I can’t keep up with it!!

Well as you would have seen, we are shifting the cellar door this week and in the next few months having 2 grandchildren. What a wonderful year!! I think it is going to be busy or is that an understatement!

Well I hope you all had a wonderful Christmas and holiday period and everyone has settled back down to work and school and life as we all know it has returned to some normality.

It was great catching up with you all over the summer period, and how lucky were we with the weather. There were only a few days that you could say it was unbearable with the heat but it made for great evenings for the barbeques and getting together with friends over a nice fresh Sem Sauv Blanc and Chardonnay with your fish and chicken, or a great little peppery Shiraz or rich fruity Cab Merlot with your steak.

Brad has just had his birthday and so as a little incentive and hopeful of some gastronomic delights I bought him one of those Webber Q barbeques. Everyone was asking what they could get him so in came the attachments for it!! I am hoping he gets some inspiration from all the cooking shows like My Kitchen Rules etc. to produce a nice meal or three!! Do you think I am just being wishful thinking? Well I thought I might add a few little recipes to the newsletter for you all while the warm days and nights are still with us.


Chicken or Lamb Marinade


1 small bunch of coriander
½ cup of Wulura extra virgin olive oil
1 dessert spoon of rock salt
1/3 cup of Sweet chilli sauce
1 tablespoon of castor sugar


Blend the marinade ingredients all together and then marinade the meat overnight. Drain and grill the meat on the barbeque.

Citrus & Chilli Dressing


2 Lemons
1 Lime
1 small Orange
1 Fresh long red chilli seeded and finely sliced
55gm Castor Sugar
350ml Wulura Extra Virgin Olive Oil


Peel rind (as fine as possible using a vegetable peeler)from all the citrus fruit place in a bowl with the finely julienned chilli, set aside. Remove all the pith from the citrus, quarter and remove any seeds from the fruit, place in a food processor with the sugar and process until a coarse puree forms. While the motor is running add the oil in a slow steady streamuntil a thick emulsified puree forms. Strain the puree, add the rind and chilli mixture, cover and refrigerate. You can use this dressing on grilled fish, chicken or simply in a salad. The colours of the rind and chilli make a colourful garnish to your dish.

Summer Pasta Salad


375 gm dried Spiral Pasta
2 tbspns Wulura extra Virgin Olive oil
250gm Cherry Tomatoes halved
180gm tub of Boccocini drained and quartered or you could use feta
1/3 cup of olives pitted and halved
1/3 cup of toasted Pine nuts
2/3 cup of shredded Basil leaves.


Cook the pasta to the directions on the pack. Rinse the pasta under hot water place in serving dish add the olive oil and then the remaining ingredients toss through the pasta and then garnish with some extra Basil. Serve this will serve 4 people.

Hazelnut & Orange Olive Oil Cake


3 Eggs
1 cup (215g) castor sugar
¾ cup (185ml) Wulura Extra Virgin Olive Oil
¼ cup (60ml) Frangelico or orange flavoured liqueur
1 cup (150g) plain flour
½ cup (55g) hazelnut meal
2 tsp baking powder
1 tble finely grated orange rind
½ cup (75g) toasted hazelnuts, coarsely chopped
Double cream to serve


Preheat oven to 180 degrees C.  Grease and line the base of a round 20cm (base measurement) springform pan with baking paper.

Use an electric mixer to whisk the eggs and sugar in a bowl until thick and pale.  Add the oil and liqueur and whisk until just incorporated.  Add flour, hazelnut meal, baking powder and rind of orange and use a metal spoon to gently fold until just combined.  Pour mixture into the prepared pan.  Sprinkle with hazelnuts evenly over the top and bake for 45 minutes or until a skewer inserted in the centre comes out clean.

Remove from oven and set aside to cool in the pan.  Serve with cream, if desired.

Buon Appetit

Down on the farm

As you know, this time of the year is our busiest period. We are in the middle of our grape harvest and have just completed the harvesting of our white grapes and what a fast and furious harvest it has been so far!!! The grapes ripened really quickly and so instead of having a paced harvest it became a race to get them off. I think it will be a good year for flavoursome wines.

Over the last 2 week period we have had back to back night harvests and so very little sleep has been had!! Most of the harvests have been from 7pm to 7am most days; this is only the actual machine harvesting time. Before we can start harvesting there are a lot of logistics to be done.

There is the communication between the winery, the delivery of bins and unloading of the bins. There is the set-up of the pad, the bird nets to come off, the setting up of the harvester and somewhere in there a sleep!!

Needless to say a lot of stress!! During the harvest we keep 3 chaser tractors and trailers on the go with either 2 or 3 bins being loaded at a time, each bin takes approximately 1 tonne. Some nights can be extremely long if the turnaround time between tractors takes a while.

During the day we have been trying to keep the phones quiet while Brad tries to get a sleep and there is a mad dash between Yvonne and myself to get to the phone before the second ring happens. So STRESSFUL!! While Brad sleeps we have to do the truck and vineyard liason with the help of Ron our gardener to unload the trucks if the bins hadn’t been delivered at the end of the last harvest. Nothing like a little pressure!! This with trying to run the cellar door and the move of the cellar door, the office work, checking the irrigation and checking the cows in amongst all this can make it very tricky. No rest for the wicked they say!!

But we wouldn’t have it any other way, we realise we are lucky to live in the area and wouldn’t swap it for a moment (but a little rest would be good!).

We have probably got a week and a half break from the harvest now until the reds come off depending on the weather and how hot the temperature gets. This also means we need to do all the other jobs that haven’t been getting attended to, like checking the cattle, servicing the tractors and doing the book work associated with harvest.

With the busy time ahead and the shifting of the cellar door we will be looking forward to a nice little break soon!!

We hope you have enjoyed our small newsletter and the recipes and we will send some new ones out for easter.

Best wishes from the team at Wulura

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