Australian wine king
Australian wine is now outselling French wines on both sides of the continent (quel horreur!). Recently, Jacob Creek Philip Laffer was named “2002 Winemaker of the Year.” Phil Laffer has overseen the development of the Jacob’s Creek brand for more than 10 years, from a wine which was sold primarily in the domestic market to a world brand available in more than 65 countries.
This Australian wine king is not content to sit smugly with his perfect cork. He wants competition in the wine industry intensified. “With competition,” he says, “comes even greater efforts to improve wine quality.”
That means more interest in wine and wine drinkers being exposed to better product.
A fitting comment on Phil Laffer came from the chair of judges of the Quantas Australian Gourmet Traveller. Winemaker of the year, Peter Forrestal described Phil as a … “visionary who’s made the Australian wine industry so successful in export markets….” Jacob’s Creek is distributed in Jamaica by Wray and Nephew Wines Limited.
Enjoy this wine with this Australian favourite:
Ready in half an hour
BBQ prawns with lime and coriander mayonnaise
Takes 20-30 minutes. Serves 6
Ingredients:
18 king prawns (3 per person)
uncooked and in their shells
2 tbsp olive oil
For the mayonnaise
2 limes
1 garlic clove, crushed
3 tbsp chopped fresh coriander
Method:
1 Tip the mayonnaise into a bowl.
Finely grate the zest of one of the limes into the mayo, then squeeze in the juice from both, add the garlic and coriander, and stir. Cover and chill until needed.
2 Thread the prawns on to 6 skewers, brush with the oil and put them on the barbecue. Cook for 3-4 minutes on each side until the shells turn pink and the flesh inside looks white. Remove from the skewers and serve with the mayonnaise, potatoes and salad.
Blackened campfire potatoes
Ingredients& Method:
6 large baking potatoes, wash but don’t dry. Prick each one with a fork a couple of times, then toss the lot in 3 tbsp salt. Throw them directly into the coals and cook for around 1-11/2 hours, turning them occasionally until they’re blackened and crisp on the outside. Cut them open and plop a generous dollop of butter in each one.