Alexa, Thank you for your TripAdvisor review!
“Lynsey’s Hen Do” by Alexa_waugh
5 of 5 stars. Reviewed May 21, 2014 NEW
I booked this wine tour for my sister’s Hen Party and I cannot recommend it enough. We arrived to a beautiful welcome, followed by a brilliant tour of the vine yard and the winery. It was very informative and Joe was excellent with the group of women asking lots of questions… and drinking quicker than he could fill the glasses! After sitting outside with a glass of wine, we went in for lunch and the food was incredible. the wine was free flowing and the dining experience was relaxed. Joe and Liz joined us for drinks and we couldn’t have had a better time. the only disappointment was having to leave the few bottles of wine we purchased because we couldn’t carry them in hand luggage. I cannot express how highly i recommend the tour. If you are looking for info on wine, to drink lots of wine, to see the workings of a small business, taste amazing food and drink more wine… then i throughly recommend you book this tour. Plus you can stay there too so no excuse for having to drive!
Jacques ordered a surprise birthday party for his wife Yolande!
With Jacques, his sister Dominique & her husband Georges, Yolande stepped in O’Vineyards empty grand room…..Her children and grand children rushed out of O’ kitchen, singing Happy Birthday Mamie Yolande!
Wine & Food pairing for a “Boeuf en Daube”
Is “Boeuf en Daube” prettier that “Beef Stew?
Follow the following steps:
1. Marinate in One bottle of O’Vineyards O’MG 2011 for the whole night.
One kilo of Beef cut in cubes
A “bouquet garni”: Thyme, Rosemary & Sage
salt & pepper
Four medium potatoes
a hand full of seedless olives
3. Use a steam cooker and cook everything until it steams then for an hour at medium heat…This dish gets even better cooked twice!
Enjoy that Boeuf en Daube with another Bottle of O’MG … or any bottle of O’Vineyards Red Wine … available at Naked Wines UK and US! Bon Appétit!
Restful Ambience at O’Vineyards
A beautiful sunrise! The almond trees in bloom! Joe and I were happy to welcome Kristen & Russ Moorhead znd their colleagues and friends!
Who said one can’t have fun at work?
Three fabulous days of the France Show at Earl’s Court. Thanks to the many friends who came to help promote O’Vineyards B&B – Food & Wine Experience, and our UK/US distributor Naked Wines. Without your help we never could have handled the massive number of visitors requesting info about O’Vineyards Food & Wine!
To top off the trip, a private Soirée was held at Michael & Fay Storie’s house in Kent with dinner cooked by Liz. Joe animated the whole gamut of O’Vineyards wines ordered from Naked Wines by Michael & Fay.
This receipe is for Donna VanAlstine and Chris Rud, our visitors from Toronto Canada.
Use preferably a roll of “pâte sablée” (kind of shortbread dough). Could be replaced by another pastry such as the puff pastry and adding some honey over the goat cheese.
cut the dough in 12 round portions
Lay a slice of goat cheese on each portion of dough
spray on top some dried rosemary mixed with fresh rosemary. add honey if you did not use the “pâte sablée”
Lay another smaller round slice of dough
fold and seal both slices of dough
Bake for about 10 to 12 minutes in 210° oven
Liz’s Salmon Rillettes
At the request of our World Travelers Sabine Bessey and her husband Ebaheart, here is the receipe of Liz’s Salmon Rillettes:
Get from the fish market about 200g of fresh salmon
heat your oven at 200°
Few drop of lemon, salt and pepper, roll your salmon inside of an aluminium sheet
cook in the oven for 10 minutes
Cool the salmon in the refrigerator
smash it with a fork
put in the ginger and garlic sauce
back in the refrigerator until the serving time
prepare the ginger-garlic sauce:
3 table spoon of mustard
about 20g of garlic. 20g of ginger
mix with about 3 table spoon of olive oil
put the sauce to the refrigerator.
Before serving, mix the salmon and the sauce.
Burbot in butter sauce
I like the small fresh burbots! Have to wake up early to get those at the fish market!
Very fast and easy receipe! Saute the fishes in a small amount of butter. add the garlic and parsley. When the garlic is golden, add some more butter, add the chopped parsley. Cook only one minute. Serve immediately!
I like to serve dishes, French or fusion, that our World Visitors can discover and appreciate. Travelers from Japan love sea food but I knew enough not to feed them shrimp tempura. I treated them to a Liz’s bouillabaisse.
Here is the receipe:
As for all my ingredients, the fish need to be very fresh! Then add onions, carrots, tomatoes and potatoes, salt and pepper.
I use the carrots for the color and the potatoes to thicken the broth and give it more of a “bisk” look and taste.
Sauté the fish before in a little amount of colza oil.
Sauté oinions, carrots, tomatoes and potatoes.
Put all ingredients together in a steamer and cook for 10 minutes.
Remove the bones, keeping only the meat of the fish.
blend fish and vegetables with some fresh dill. Serve hot. You can add on top a grilled toast covered with ementhal or gruyère cheese. or a grilled garlic toast!