A Frenchman on Kangaroo Island: A vintner’s tale

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Posted on 16th September 2010 by southernoceanlodge in Eat & drink |media

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Wine Business Monthly Jacques Lurton

Australia's Wine Business Monthly


Bordeaux-based flying winemaker Jacques Lurton has completed 21 vintages in Australia, and was recently named in Andrew Jefford’s list of Australia’s 12 best winemakers. Jacques’ love affair with Kangaroo Island started on his honeymoon in 1997, when his mentor Brian Croser and Martin Shaw suggested the new couple visit the sialnd with a view to establishing a vineyard.

In 2000, Jacques created The Islander Estate Vineyards, with a well-defined concept of the wine style he wanted to produce, “My reasoning was based on the selection of the soil, the climate, the aesthetics of the place, the method of production which does not compromise the quality, and the principle that a high-class wine must be the result of a natural balance of all its components.”

The wine list showcasing Kangaroo Island and South Australia at Southern Ocean Lodge has included all Islander Estate labels over its young history; currently in the cellar are:
Wally White Semillon
Yakka Jack Red Blend
Sangiovese
Old Rowley Red Blend
and a favourite amongst guests and the Southern Ocean Lodge team alike is ‘Bark Hut Road’!
More at www.iev.com.au
and read ‘An hour with Jacques Lurton’, by Anthony Madigan as published in Wine Business Monthly, August 2010 (see link above) or at http://www.awbm.com.au/

Slow baked marron with leek fondue and walnut vinaigrette

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Posted on 13th September 2010 by southernoceanlodge in Eat & drink

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Kangaroo Island Marron

Ingredients:
Serves 4 people for a main
• 4 whole parndana farmed marron
• 120gr chopped unsalted butter
• Murray river salt flakes
Leek fondue
• 100gr finely sliced white leeks
• 100gr unsalted butter
• 50ml extra virgin olive oil
• 300ml Cream
Walnut shallot vinaigrette
• 40gr finely diced roma tomatoes without seeds
• 20gr toasted finely diced walnuts
• 20gr finely diced baby shallot
• 5ml cabernet sauvignon vinegar
• 5gr finely chopped coriander
• 5ml verjuice

Method:
Blanch the marron whole in a large pot of boiling salted water for 1 minute then place into iced water to cool down.
Once cool remove the shell using a pair of scissors trying to leave the meat in tact.
Keep remaining shells for a potential bisque….
Place the marron onto a flat stainless tray and season with salt and place chopped butter on top of the meat, slow cook for another 7 minutes on 125 deg celcius.
For the leek fondue, melt the butter in a heavy based saucepan, add the leeks and cook on low heat until leeks become very soft. (Important not to colour the leeks or the butter during this stage.
Once the leeks are well softened add the cream slowly to the leek mix until the butter binds with the cream and becomes thick, finally add the olive oil to the mix, season.
For the walnut vinaigrette add all the ingredients together and season with the cab sav vinegar.
Spoon the leek fondue onto the plate and then place the hot marron on top. Spoon small amounts of the salsa over the top and garnish with reserved marron head and some sprigs of chervil

Southern Ocean Lodge Kitchen Recipe:Braised Abalone, Abalone Consomme and Silken Gawler River Poussin

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Posted on 26th August 2010 by southernoceanlodge in Eat & drink

Southern Ocean Lodge Chef, Jed Archdeacon shares a feature recipe, perfect for a special night or for the keen cook who likes a weekend challenge!

Consomme with braised abalone and pousin

Consomme with abalone and pousin

Kangaroo Island Spirits wins at International Wine and Spirits Awards 2010

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Posted on 6th August 2010 by southernoceanlodge in Eat & drink

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Kangaroo Island Spirits (KIS), SA’s only Boutique distillery has enjoyed a recent win with two awards granted at the prestigious International Wine and Spirits Competition in London.

Competing against hundreds of competitors from around the world in blind tasting, KI Spirits proprietors Jon and Sarah Lark were thrilled with the results:

Silver Medal – KIS Anisette Liqueur
Bronze medal – KIS Wild Gin

The International Wine and Spirit Competition (IWSC) was founded in 1969 and is the premier competition of its kind in the world. Its aim is to promote the quality and excellence of the world’s best wines, spirits and liqueurs. 

The 2010 IWSC received entries from over 80 countries worldwide.

The competition is backed by a group of vice presidents made up of the most influential men and women in the trade, including Baroness Philippine de Rothschild, Miguel Torres, Marchese Piero Antinori, Robert Drouhin, Robert Mondavi, May de Lencquesaing, Kenneth Graham and Sir Anthony Greener.

Frances Horder, Competition Director, explains why the great and the good of the industry support the IWSA above all other competitions, ‘The Competition has the support of many of the world’s top wine and spirits producers, because we strive to set the international benchmark for quality. The unique combination of detailed technical analysis and specialist judging panels means that gaining any IWSA award is an outstanding achievement. Our next focus is to communicate the value of our medals to retailers, restaurateurs and consumers in every major market.’

http://www.iwsc.net/  http://www.kispirits.com.au

Tom Colicchio and Neil Perry taste the best of Kangaroo Island

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Posted on 30th July 2010 by southernoceanlodge in Eat & drink

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Mangan spinkles salt (scroll down…)

Southern Ocean Lodge was excited to welcome local and international celebrity chefs Neil Perry and Tom Colicchio for a taste of Kangaroo Island earlier this month.

Kangaroo Island is fast developing a worldwide reputation for its artisan food and beverage produce, and the culinary philosophy at the celebrated Southern Ocean Lodge aims to bring the out the best of each ingredient in its daily changing menus.

Earlier in July, one of Australia’s most esteemed chefs, Neil Perry of the Rockpool Group was joined by The USA’s TV celebrity ‘Top Chef’ Tom Colicchio of Craft Restaurants for a stay at Southern Ocean Lodge.

The pair embarked on an unforgettable ‘Food Safari’ of Kangaroo Island’s key producers, led by Exceptional Kangaroo Island’s Craig Wickham.

The chefs were wowed by the destination, and by Southern Ocean Lodge and its approach to local cuisine, as led by Chef Jed Archdeacon.

With headlines like, ‘Gripped by marron’, traditonal and online media was abuzz with news of the visit, and with both chefs’ reports of Jed’s menus being ‘the best I’ve ever eaten!’ via twitter; thanks @tom_colicchio and @rockpoolgroup!  The visit comes ahead of a series of dinners planned for Tom’s US restaurants themed around South Australian produce.

Maggie Beer’s Food Club

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Posted on 21st July 2010 by southernoceanlodge in Eat & drink

 

We were delighted to welcome our dear friends and Southern Australian culinary ambassadors Maggie and Colin Beer to Southern Ocean Lodge earlier this year.

True to the couples’ effortless generosity, Southern Ocean Lodge is featured in the excellent Food Club newsletter. Read Issue 31 as below.

Have a look at the website and join the club for recipes, news, offers and insights at http://www.maggiebeer.com.au/foodclub/

Maggie Beer – A Barossa Food Tradition – Issue 31

Maggie Beer - A Barossa Food Tradition - Issue 31

Getting out and about from Southern Ocean Lodge

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Posted on 13th July 2010 by southernoceanlodge in Activities on Kangaroo Island |Eat & drink |General

From Ben Lanyon, Lodge Manager
Being avid motorcycle enthusiasts, Lou and I look for any excuse to jump on the bike and head off on the road. On this occasion we left the Lodge late afternoon and caught a late ferry across the channel into Cape Jervis. With little more planning than the general direction in mind and our bed booked for the night…away we went!

After a recommendation from a helpful and friendly local chap on the ferry, our first stop was decided 40 minutes away at The Victory Hotel. We found a beautifully restored pub right on the main road heading to Adelaide with very smart restaurant and extensive wine list. Being dinner time, as a couple of dishevelled bikers we thought it more appropriate we sit in the public bar in preference to the busy restaurant and the more well-dressed crowd. We enjoyed an ice cold Coopers beer and the best burger I have had in a long time (which I hear they are famous for), “The Victory Burger”.

Back on the bike, warm and cosy it wasn’t long before we arrived at our accommodation on the main street of McLaren Vale, the McLaren Vale Studio Apartments. An ultra-modern group of six “apartment style” self-contained new accommodation suites, all very well appointed.

Ours was called ‘The Dancing Fig’, which just happens to be the name of Coriole Vineyards wines. This vineyard is a must for any visit into the region; their wines are fantastic and they are also well known for their olives and olive products.

After a good night’s sleep, my thoughts immediately turned to breakfast and a good coffee. The local tourist guide was right on the pulse and pointed us just up the road to Blessed Cheese. Walking in the front door I felt like a kid in a lolly shop. All the fabulous aromas, a huge selection of regional produce and a mouth-watering breakfast menu ticked all the right boxes.

Satisfied, and back in the saddle we headed out along McLaren Flats to Kangarilla and Kangarilla Road. With orders from the boss stored on the back, it was time to head back for a hot chocolate at Bracegirdle’s.

From there we rode out to Samuels George Winery – one of our current favourites is the Grenache; their Riesling, available at cellar door was new to us and it was superb too.

Lloyd Brothers Wine & Olive Company is somewhere we haven’t been before but the wines rate highly, and they have a large edible product range as well as body product range that incorporates the olive oil. In addition the shop features an Alpaca clothing range with fleece from their own farmed-animals.

Time was flying by but we still had time for lunch at the iconic D’Arenberg Winery restaurant before the journey back to Cape Jervis and back to Southern Ocean Lodge.

New produce for the new season on Kangaroo Island

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Posted on 21st April 2010 by southernoceanlodge in Eat & drink

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Southern Ocean Lodge is always on the lookout for new suppliers with simular philosophies to further enhance the food and beverage experience for guests. The cool season on Kangaroo Island means more concentrated flavours in produce such as Island Pure sheep’s milk yohurts and cheeses, and it also heralds the birth of lambs. The cool season brings welcome rains, promoting green pastures on Kangaroo Island and new growth for all.  

Also fresh in the Southern Ocean Lodge kitchen is the National award winning Mayura Wagyu beef which is located near Millicent on the Limestone Coast of South Australia. It is produced with Full-blood Wagyu cattle and is grain-fed for 500 days, it’s distinct flavor and tenderness can be attributed to the unique terroir of the region. Full-blood is defined as: The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals.

More at http://www.mayurastation.com/

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