Supporting a Worthy Cause – Major Festival Beneficiary Announced

The 2016 Wine Scholarship Fine Wine & Food Festival is a club project that will assist us to deliver much-needed funds to worthy causes and make a real and lasting community contribution.

Our 2016 major beneficiary is Our House.

Our House is an accommodation facility providing cancer patients of the Lismore Cancer Clinic and their families a place to stay at a low cost whilst the patient is receiving treatment. Monies raised will be to assist financially disadvantaged families facing hardship due to the cost of vital medical treatment.

The Our House facility also provides accommodation for mothers and families of children who are in the Lismore Base Hospital’s Children’s Ward and Special Care Nursery. Most particularly for the mothers of premature babies that must stay with their baby for extended periods of time.

Our House also offers crisis accommodation for patients receiving treatment because of an accident, or who are receiving general medical care in Lismore.

The facility consists of 20 purpose built motel style rooms with communal areas where families and adults can interact. A communal kitchen allows families to intermingle, promoting fellowship and support in times of concern with one another. Outdoor areas allow for quiet times for families to share conversation and refreshment in pleasant surroundings. A playground provides a safe environment to entertain children

This is a vital facility for our region and for the people of the Far North Coast of NSW.

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Reported Health Benefits of Naturally Fermented Apple Cider Vinegar

Reported Health Benefits of Naturally Fermented Apple Cider Vinegar
The health benefits of regularly taking Apple Cider Vinegar are part of folk medicine legend over hundreds of years in many parts of the world. Don’t take our word for it. Google “Apple Cider Vinegar Health Benefits” and see how many sites come up.
My Grandfather first alerted me to this in the 1960’s. Every morning he used to take a tablespoon of apple cider vinegar with a teaspoon of honey, dissolved in a cup of hot water. He was convinced it helped both his arthritis and general well being. Like me, he used to make his own Apple Cider Vinegar and asserted that the naturally made product had to be better than a commercial product, as he knew what was going into it.


We make no claims that any of these are scientifically proven, but the
following benefits are attributed to the regular taking of naturally fermented Apple Cider Vinegar:
1. Arthritis relief.
2. Relief of bladder/urinary tract problems – reportedly due to raised acidity and beneficial minerals in the vinegar.
3. Weight loss – supposedly effective if you take 2-3 teaspoons prior to meals.
4. Lowering of blood pressure – it is claimed that regular use of Apple Cider Vinegar has similar effects to aspirin in that it helps thin the blood.
5. Lowering cholesterol levels.
6. Aiding in digestion

If you Google you will see many more claims but these are the ones we have heard anecdotal l evidence of, and have some confidence in.

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Basic Vinaigrette Salad Dressings

The only basic rule for making a vinaigrette salad dressing is to start off with I part good vinegar and 2 to 3 parts good quality oil. Olive .oil is the most popular but there are many others to experiment with -grape, seed, macadamia, avocado, walnu and peanut oils all make very tasty dressings.

From there it’s up to you. Salt, pepper, crushed garlic, mustards, soy sauce, sweet chilli sauce, chives, herbs. Try these basic combinations, then start experimenting with your own:

  • extra virgin olive oil, wine vinegar, crushed garlic, salt & pepper
  • extra virgin olive oil, wine vinegar, crushed garlic, soy sauce and dash of tabasco
  • extra virgin olive oil, w ine vinegar, Dijon or wholegrain mustard
  • macadamia nut oil, wine vinegar, chopped fresh chives
  • walnut oil, white wine vinegar, walnuts, chives, honey
  • extra virgin olive oil, white wine vinegar, chopped basil (use on to1nato and cucumber)

Vinaigrette will keep in an airtight container in the fridge for up to one week. Bring to room temperature and whisk to combine just before serving.

Geoffrey’s Caesar Salad Dressing

6-7 Anchovies (I small can)
1 Heaped Teaspoon of Crushed Garlic
2 Tablespoons of Wholegrain Mustard
2 Tablespoons of Worcestershire Sauce I Dash of Tabasco Sauce
4 Tablespoons of Red or White Wine Vinegar

Half a Cup of Olive Oil
1 egg
1 Coz Lettuce
4 Slices of Toast Cut Bread
Olive Oil
6 slices of Prosciutto
Half a cup of Grated Parmesan Cheese

Cover and micro wave the anchovies for 20 seconds. Place into mixing bowl and break down with a fork. Add the garlic, mustard, Worcestersh ire sauce, Tabasco, wine vinegar and olive oil. Whisk until mixed. Finally whisk in the egg. It will emulsify the oil and stop front separating.

Cut crusts off the bread. Brush with olive oil. Bake in l 80C oven until crisping (not too hard). Remove and cut into croutons.Place prosciutto on alfoil under the griller and grill until crisp (turn once). Remove and allow to cool on absorbent paper. When cool break up. Strip outside leaves off the coz and throw away.Break leaves off and into halves. Place into big salad bowl. Add prosciutto, croutons, and cheese. Pour dressing over and toss thoroughly. Enjoy.

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Make Your Own Wine Vinegar

Make your own wine vinegar from good wine and you’ll never go back to commercial vinegar. Your salads will sing!! The better the wine, the better the better the vinegar.

 Purchase a 1 litre jar jar of our culture, known as Mother, and in a few weeks you’ll have superb vinegar. You’ll get full instructions on how to make more vinegar with your Mother. It’s simple to do and very satisfying.

 Not all Mothers are created equal. Our Mother is a “Super Mum”. We have been using it for 24 years. It grows quickly and produces great vinegar. Treat your Mother well and you’ll have a lifetime supply.

Vinegar is water, acetic acid (usually between 5% and 8%), and flavours from the product it was made from. It is produced when ethyl alcohol (as found in alcoholic beverages), is converted to acetic acid by the addition of oxygen with the help of a bacteria known as Acetor Bacter or Vinegar Mother.

 Commercial vinegars are usually made in a very fast process that strips them of flavour. Quality vinegars are made in a slower process that preserves the fruit characters of the wines or other alcoholic liquids they are made from. This takes time but is well worth the wait. This process is known as the Orleans Method.

 

In the Orleans Method a mixture of wine, water and vinegar is placed into container and Vinegar Mother is introduced. The Mother forms a jelly like skin on the top of the liquid and starts to work its magic. Depending on the conditions the alcohol should be fully converted to vinegar within 3 to 4 months. Two thirds of the vinegar is then drawn off and the vessel topped up with more wine and water and the process starts again.

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