kitchen pics

WineFood product pics!

side under CONSTRUCTION

This side is for WineFood products and a short description of the 'building blocks' of my weekly menu.

The pictures here are designed to giving an insight in the making of WineFood,... not precise recipes but  guidelines. Apply common sense; and with some basic cooking skills you will be able to get the idea and develop your own copy!

One fundamental and also easy guideline for WineFood cooking is to replace water or any liquid in any recipe with wine; and adjust flavour and consistency to your liking!

Pasta rice couscous and any other starch and pulses are happily cooked in Wine or wine-rich stock or reduction.
Potatoes and some vegetables like cauliflower and parsnip are enriched with taste and texture. If dry wine is reduced the acidity will rise and produces so some nice pickling crunch to your food.

WineFood bread

Bread making with 'wine only 'has it's challenges,- Alcohol and acidity in wine is almost killing the yeast or your sourdough. Here at WineFood I cook wine with herbs and spices in order to burn the alcohol off and get a balanced flavour profile for red and white wine bread.

2 litres of wine are reduced by 50 % to just one litre. Than the Bread starter gets activated with one litre of water ( same amount as reduced  ) if the starter has doubled in size the second dough made with wine reduction only is added to the starter.  Now you follow the normal bread making process ;-)

Shingleback Shiraz bread with toasted seeds and roasted shallots - before baking-

Shingleback Shiraz bread with toasted seeds and roasted shallots - after baking-

Shingleback Chardonnay bread with herbs and citrus fruits

The humble coleslaw meets WineFood!

Shiraz & cranberry coleslaw with smoked bacon 

Chardonnay & citrus coleslaw with caramelised onions 

-  pork filet & chicken 

-  shiraz farce and prosciutto or smoked speck

-  poached sous vide

1.prosciutto, shiraz farce, free range pork filet & chicken

2. ready to become a roulade

3. steamed 120c  3 min > sous vide 1h  65c  + 1 h  55c 

4. cool down with crashed ice, and cut to portion size

5.  served with spiced pumpkin- chardonnay puree

6. finished with  asparagus roasted mushroom, D-block jus

Red wine brulee, caramelised palm sugar, candied fruits 

WineFood aroma salt > crash desired flavour profile seeds and sieve finely

evaporate about 12 l of fresh seawater to o.5 l
and reduce with one bottle of wine

tourney potatoes and cook in shiraz

Shiraz duchess potatoes

couscous in chardonnay - mandarin reduction+ cauliflower 'couscous'