The Covid Kitchen Diaries

Posted by Adam Bowden on

1st Week of May

...and we're back at the vineyard, cleaning, organising and planning for our re-opening, as well as creating a few new ideas for use on our menus to come to be available in the cellar door.Firstly up, our MLRV Estate made chocolates, filled with scented caramels such as Orange and Cardamom, Olssons Sea Salt, Marigold (and also dairy free alternative).

These have been in the cellar door from May 2nd to accompany our wine purchases - or plan ahead and get some for Mum, to go with the Mother's Day wine packsNext on the horizon is the array of wild produce that is starting to appear in the Adelaide Hills in autumn, Pine Mushrooms, Slippery Jacks, Porcini (Fingers Crossed), as well as quince and chestnuts from the locals.

Keep an eye open for Recipes as we test and trial these dishes and kitchen provisions. 








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