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WineFood kitchen
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hungry for wine
Cooking with wine has been known and widely used for
centuries in many cultures and cuisines. Wine is able to rise a meal to a festive occasion.
However, instead of just pouring a dash of wine into the sauce, WineFood has
intensified the use of wine in each meal. In WineFood, we use a specific, freshly made essence or reduction for each dish. Food and wine matching inspires me to
systematically look for cooking techniques and seasoning tools to appreciate
taste and flavour in food. At the same time, extra care is needed to respect
the finer taste profile of wine in general.
Food and wine are made for each other, 'if
made for each other'.
In order to bring food and wine together in the
closest possible way, I needed a kitchen setup next to a winery. A winery with
a representative range of local wine - balanced, food-friendly and expressive of
their terroir and variety. SHINGLEBACK
Shingleback has exactly all of the above; and the
most suitable kitchen for WineFood.
One more positive opportunity is given by
Shingleback: Here I'm able to prepare and present WineFood in the
modified tasting kitchen directly next to the cellar door.
I'm happy to prepare and present the WineFood
dishes in front of your dining table; and to serve up tasty food with gentle
taste and lasting memories - WineFood!
The philosophy of WineFood
Food and Wine have been a happy
couple for centuries!
Most people consider a dinner table
complete with a bottle of fine wine! However, professionals have an ongoing
discussion about the harmonious relationship between food, in particular spicy
food, and wine.
I gave commercial cookery training
back in Germany and also here in Australia. I worked in fine dining places for
more than 20 years, employed and self-employed. Between trainers, teachers,
sommeliers, waiters and chefs exists an ongoing dialogue with a wide range of
opinions about food and wine matching. Most professionals agree that special
care and a skilful selection of food and wine is needed to manage this task
well. And almost all professionals agree that heavily spiced food like garlic
prawns or dishes with rich chili or ginger flavour are likely to limit the
ability to taste and enjoy the finer notes and layers of flavour in your wine.
Biting on a tiny piece of cracked pepper on your steak can limit this enjoyment
and make your tastebuds blind for minutes.
Restaurant guests often ask, 'which
wine goes with my meal?'. And yes, a skillful search on a balanced wine list will
find a good match. WineFood designs food with a wine friendly flavour profile
already included and with your enjoyment in mind.
Instead of matching wine with food, WineFood produces food for wine.
To do just that...WineFood has
developed a 5-step method of WineFood cookery and implements 3 WineFood
guidelines!
The
making of WineFood
For WineFood I have developed three fundamental guidelines: Indirect seasoning, the use of pure wine-based
recipes and the implementation of a deconstructed flavour
profile.
These principles have emerged from ongoing
discussions with industry professionals and customers. The argument is
that tasty, spicy food is more likely to overpower the finer notes in a good
wine. Garlic prawns for a starter, or chili and ginger in dishes, or the cracked pepper
on your steak can make your taste buds blind for finer notes in your wine.
Garlic, chili, ginger or cracked
pepper can easily overpower the finer notes of wine consumed with your
meal. WineFood controls these taste sensations. WineFood is flavourful, tasty and balanced. The 5-step method of cookery and indirect seasoning
guidelines are designed so that every nip,
sip and swirl of your wine will be more appreciated! This is largely possible
because spices are already dissolved in wine before they hit the food and your
pallet. And the flavour profiles I want to see in my dishes is already in
these flavour solutions and wine reductions.
Guidelines
of WineFood
Indirect seasoning
The indirect seasoning technique is a progression
of the French cooking term 'fumet'! All spices and aromatic ingredients are
first crushed and blended, then dissolved in a wine reduction, stock, olive oil
blend or master stock solution. The taste of garlic, pepper, chili, ginger
and alike is so infused into the aroma carrier before being passed through a fine
sieve. These flavour solutions are the key to Winefood.
Wine based recipes
In all WineFood methods of cookery, I incorporate
wine wherever possible. Here I have developed a range of recipes built on
Shingleback red, rose and white wines. Dressings and sauces are made with
blended wine reductions. Potatoes, risotto, gnocchi - whatever I cook, I start
with a healthy splash of wine. Braising in red wine, poaching in white or rose
wine. Seafood, fish and meat are marinated or steamed in wine.
These two principles, indirect seasoning and
wine based recipes, are the foundation of WineFood. My ambition is to
balance the seasoning so that every nip, sip and swirl of your wine has a fair
chance to be appreciated.
Deconstructed flavour
A contemporary modern
kitchen terminology is 'deconstructed', meaning a lemon tart for example is not
cooked in one piece of shortbread with lemon curd filling, but instead both
elements are cooked separately and then plated as shortbread crumble with curd
on top or on the side.
Deconstructed flavour in WineFood means, instead of having
garlic, chili, coriander and ginger in
one curry paste or in one sauce, I use these flavours individually in different
components of the same dish. Ginger can be in the filling of the fish,
coriander and chili in sago or rice, and lime and fresh coriander in a garnish,
salad or refreshing relish. And so the deconstructed flavour profile of an Asian dish becomes more WineFood
friendly on your plate.
Here I
am; looking forward to delivering more flavours of the season in refreshing and
appealing WineFood; well presented and professionally produced. And to creating a
taste which is almost visible, in which you can hear the sound of fresh and
crusty bread combined with a morning breeze of sea, lemon and ginger air. Finished
with a dash of olive oil, a splash of wine and a glass of Shingleback in your
hand.
Method of cookery supporting WineFood
Food creation for wine matching depends on the
method of cookery and suitable seasoning. Horst the Winefood chef has
thoroughly implemented cooking techniques and seasoning tools to appreciate
taste and flavour in food. At the same time, extra care is taken to respect the
finer taste profile of wine in general. Food and wine are made for each other, 'if made for each other'. This statement is paramount at Winefood.
How indirect seasoning works
All spices and aromatic ingredients are first
crushed and blended, then dissolved in a wine reduction, stock, olive oil blend
or master stock solution. The taste from garlic, pepper, chili, ginger and
alike is so infused in the aroma carrier before being passed through a fine
sieve. Then this solution is reduced to produce a dense flavour
concentrate. These flavour solutions are the key to Winefood.
Wine based recipes are the back bone of WineFood!
Winefood will incorporate wine wherever possible. I
have prepared a range of recipes built on Shingleback red, rose and white
wines. Dressings and sauces are made with blended wine reductions.
Potatoes, risotto, gnocchi - whatever I cook, I start with a healthy splash of
wine. Braising in red wine, poaching in white or rose wine. Seafood, fish and
meat are marinated or steamed in wine.
These tree principles, indirect seasoning, flavour
deconstruction and the use of wine based recipes, are the foundation of WineFood. My ambition is to balance the seasoning so that every nip, sip and
swirl of your wine has a fair chance to be appreciated.
WineFood can have any desired taste and flavour
intensity. The aroma is there, however the crest of spices is equalised faster;
spices in a solution are more easily detected and more quickly neutralised. As a
result, the tastebuds are able to taste finer notes of your wine sooner and more
intensely. The playful interaction between food and wine is most enjoyable,
elevating your dining experience to WineFood pleasure.
The 5 step method of WineFood cookery
Step 1... the crushing and cold infusion
Yes, I use garlic, chili, ginger
and the like but I crush them with other spices using a stick blender or mortar
and pestle. The crushed mix releases the goodness of spice aroma into
two bottles of wine overnight.
Step 2... reduction and raising of acidity
I reduce these two bottles of
infused wine to about two cups of WineFood essence. Now I have the flavour
profile that I want to see in my dishes, captured in a powerful solution.
This solution is then used to transport the spices to the food rather than adding
garlic or ginger directly.
The fact that spices are dissolved
in wine obviously makes it easier for both effects; firstly, the flavour is
released and absorbed by the food effectively; and secondly, the gentle
flavour/wine solution is neutralised on our tastebuds with ease. My ambition is
to balance the flavour so gently that two sips of wine or water can set your
tastebuds to zero again and get you ready for the next taste sensation.
Step 3... the spice powder
...is designed for aroma development and adjustment in the final cooking process. Dried seeds like aniseed, cumin, cardamom or pepper are crushed with mortar and pestle, adding salt for savoury and sugar for sweet dishes. This WineFood spice powder must be freshly made to deliver the final notes to the taste profile of each dish.
...is designed for aroma development and adjustment in the final cooking process. Dried seeds like aniseed, cumin, cardamom or pepper are crushed with mortar and pestle, adding salt for savoury and sugar for sweet dishes. This WineFood spice powder must be freshly made to deliver the final notes to the taste profile of each dish.
Step 4... the recipes
I have developed over 40 base recipes with WineFood reductions and WineFood spice powder combinations. The idea is to develop specific recipes for menus. If you have strong dishes like garlic prawns or other heavy spices in your first course already, you can't really build up to more flavour in following dishes. The ambition here is to increase the flavour profile in each dish of our daily menu.
I have developed over 40 base recipes with WineFood reductions and WineFood spice powder combinations. The idea is to develop specific recipes for menus. If you have strong dishes like garlic prawns or other heavy spices in your first course already, you can't really build up to more flavour in following dishes. The ambition here is to increase the flavour profile in each dish of our daily menu.
Step 5... menu planning
...is the creative, constructive part. The WineFood recipes are the building blocks for each dish. After selecting seasonal raw products for the menu, I apply an increasing flavour profile from starter to dessert. Main components are complimented by suitable side dishes, sauces and garnishes. The menus are built with seasonal products and constructed for wine with a balanced variety of taste and texture. The final menu planning brings it all together winefully, in endlessly creative and ever changing weekly WineFood menus.
...is the creative, constructive part. The WineFood recipes are the building blocks for each dish. After selecting seasonal raw products for the menu, I apply an increasing flavour profile from starter to dessert. Main components are complimented by suitable side dishes, sauces and garnishes. The menus are built with seasonal products and constructed for wine with a balanced variety of taste and texture. The final menu planning brings it all together winefully, in endlessly creative and ever changing weekly WineFood menus.
Cooking with wine and wine reductions.
When I create a wine reduction, I
merely look for the flavour profile that I want to see in my dishes and the
right levels of acidity and sweetness. If a dry wine is reduced, the acidity
will rise. If a sweet wine is reduced, the sweetness will rise. The level of
acidity will have a significant impact on the product and the method of
cookery. Acidity will break down proteins and stabilise starch. Vegetables and
potatoes can experience pickling notes, creating a crunchy outcome. Meat can be
marinated with an intense flavouring and tenderising effect. The food texture,
colour and flavour will intensify. Using imagination and experience to create
different reductions with different wines and spices is a great playground for
new and exciting dishes.
Simple rice, pasta or potatoes in
different forms and sizes, cooked in wine or flavoured reductions instead of
plain water. Cauliflower red wine pickled. Dumpling pasta made with boiling red
or white wine. Bread or pasta dough made partly with wine instead of water.
Couscous, sago, moghrabieh, quinoa or rice cooked or steamed in wine or
flavourful reductions. Fruit can be freshly marinated in tasty wine reductions
or wine syrups. Dessert crèmes and chocolate mousse or crème brûlée with wine
custard. The possibilities are endless, nice and always wine-tasty.
WineFood... you can have your wine and eat it too!
--------------------------------------------------------------------------------------------------------------------------
oh..........................yes, it goes well with wine!
--------------------------------------------------------------------------------------------------------------------------
hungry for wine -
WineFood
wine......................in bread
wine......................in butter
wine......................in dressing
wine......................in wine pickles
wine......................in custard
wine..................... in pate'
oh..........................yes, it goes well with wine!
The philosophy of WineFood
Food and Wine have been a happy
couple for centuries!
Most people consider a dinner table
complete with a bottle of fine wine! However, professionals have an ongoing
discussion about the harmonious relationship between food, in particular spicy
food, and wine.
I gave commercial cookery training
back in Germany and also here in Australia. I worked in fine dining places for
more than 20 years, employed and self-employed. Between trainers, teachers,
sommeliers, waiters and chefs exists an ongoing dialogue with a wide range of
opinions about food and wine matching. Most professionals agree that special
care and skilful selection of food and wine are needed to manage this task
well. And almost all professionals agree that heavily spiced garlic prawns or
dishes with rich chili or ginger flavour are likely to limit the ability to
taste and enjoy the finer notes and layers of flavour in your wine. Biting on a
tiny piece of cracked pepper on your steak can limit this enjoyment and make
your tastebuds blind for minutes.
Restaurant guests often ask, 'which
wine goes with my meal?'. And yes, a skillful search on a balanced wine list will
find a good match. WineFood designs food with a wine friendly flavour profile
already included and with your enjoyment in mind. Instead of matching wine with
food, WineFood produces food for wine.
To do just that...WineFood has
developed a 5-step method of WineFood cookery!
Step 1... the crushing and cold
infusion...
Yes, I use garlic, chili, ginger
and the like but I crush them with other spices using a stick blender or mortar
and pestle. The crushed mix releases the goodness of spice aroma over night into
two bottles of wine.
Step 2... reduction and raising of
acidity...
I reduce these two bottles of
infused wine to about two cups of WineFood essence. Now I have the flavour
profile, which I want to see in my dishes, captured in a powerful solution.
This solution is then used to transport the spices to the food rather than adding
garlic or ginger directly.
The fact that spices are dissolved
in wine obviously makes it easier for both effects; firstly, the flavour is
released and absorbed by the food effectively; and secondly the gentle
flavour/wine solution is neutralised on our tastebuds with ease. My ambition is
to balance the flavour so gently that two sips of wine or water can set your
tastebuds to zero again and get you ready for the next taste sensation.
Step 3... designed for aroma
development...
and adjustment in the final cooking process. Dried seeds like
aniseed, cumin, cardamom or pepper are crushed with mortar and pestle, adding
salt for savoury and sugar for sweet dishes. This WineFood spice powder must be
freshly made to deliver the final notes to the taste profile of each dish.
Step 4... development of over 40
base recipes...
with WineFood reduction and WineFood spice powder combinations.
The idea is to develop specific recipes for menus. If you have strong dishes
like garlic prawns or other heavy spices in your first course already, you
can't really build up to more flavour in following dishes. The ambition here is
to increase the flavour profile in each dish of our daily menu.
Step 5... menu planning,- creative & constructive...
The WineFood recipes are the building blocks for
each dish. After selecting seasonal raw products for the menu, I apply an
increasing flavour profile from starter to dessert. Main components are
complimented by suitable side dishes, sauces and garnishes. The menus are built
with seasonal products and constructed for wine with a balanced variety of
taste and texture. The final menu planning brings it all winefully
together in endlessly creative and ever changing weekly WineFood menus.
Cooking with wine and wine
reductions.
When I create a wine reduction, I
merely look for the flavour profile that I want to see in my dishes and the
right levels of acidity and sweetness. If a dry wine is reduced, the acidity
will rise. If a sweet wine is reduced, the sweetness will rise. The level of
acidity will have a significant impact on the product and the method of
cookery. Acidity will break down proteins and stabilise starch. Vegetables and
potatoes can experience pickling notes, creating a crunchy outcome. Meat can be
marinated with an intense flavouring and tenderising effect. The food texture,
colour and flavour will intensify. Using imagination and experience to create
different reductions with different wines and spices is a great playground for
new and exciting dishes.
Simple rice, pasta or potatoes in
different forms and sizes, cooked in wine or flavoured reductions instead of
plain water. Cauliflower red wine pickled. Dumpling pasta made with boiling red
or white wine. Bread or pasta dough made partly with wine instead of water.
Couscous, sago, moghrabieh, quinoa or rice cooked or steamed in wine or
flavourful reductions. Fruit can be freshly marinated in tasty wine reductions
or wine syrups. Dessert crèmes and chocolate mousse or crème brûlée with wine
custard. The possibilities are endless, nice and always wine-tasty.
WineFood... you can have your wine
and eat it too!
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