Flathead and Freycinet Chardonnay

Mike Martin - Wednesday, April 27, 2016

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Freycinet Chardonnay 2014
Trophy Winner @ Tasmanian Wine Show 2016. The latest release of this superb Tasmanian Chardonnay is set to continue in the tradition of previous award winning vintages. Whilst in it's youth, having not long been bottled, it is already showing the subtle but complex Burgundy like character that has made this style very popular. Citrus aromas follow through to a clean, crisp palate that is vibrant whilst just starting to impart tropical fruit and some oak complexity. Time in bottle will only pay dividends with this wine, but you may not get to see this if you delay in buying! Freycinet Chardonnays are popular and getting more so with each successive vintage. We await the medals! Only $39.00 per bottle. BUY NOW
The Tasmanian Wine Centre, February 2016.
                  

 

Pan-Fried Flathead Fillets By The Plateful. Simply Dressed With Lemon and Parsley.

 

180 – 200 g skinless and boneless flathead fillets per person

salt

pepper

flour

olive oil, for frying

lemon wedges and a generous sprinkling of chopped parsley, to serve

TEAR or slice flathead fillets in half lengthways into long strips. TOSS the strips in a little flour, salt and pepper, shaking off any excess. HEAT a large, heavy pan over high heat. Once the pan is hot, reduce heat to medium and add enough olive oil to thoroughly coat the pan. COOK the fillets in batches for 3-4 minutes or until golden and cooked through. Fillets should sizzle the moment they touch the pan. Add additional oil between batches if necessary. SERVE immediately garnished with fresh lemon wedges and a generous sprinkling of parsley.


 


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