Food Directory

Food Home:- Drink: Wine: Australia:

 

• Wine Australia - Industry peak body; with production overview, statistics, maps, regulations, and news.
• Angove's Winemakers and Distillers - One Australia's largest privately-owned wine companies, Angove's has strong interest in distilling as well as grape growing and winemaking. They offer a broad range of wines, ports and brandies.
• Australian Vintage - Producers of the McGuigan, Miranda, and Tempus Two labels; with news and a company profile.
• Burton Premium Wines - Sources grapes from several wine growing regions in Australia including the McLaren Vale and the Coonawarra. Wines include Chardonnay and Cabernet Merlot and Cabernet Sauvignon.
• Casella Wines - Producers of the Yellowtail, Yendah, and Mallee Point labels; with tasting notes, news, and company history.
• De Bortoli Wines Pty Limited - Established in 1928, this family-run company has vineyards and wineries in Riverina and the Yarra Valley which produce a broad range of varietal wines. Cellar door sales and tours are available.
• Hardy Wine Company - One of the country's largest wine producers, under numerous brand names. A division of Constellation Brands. Includes information about their brands, winemakers, and environmental policies.
• Jacob's Creek - Australia's largest wine brand. Site provides Australian wine introduction, Jacob's Creek virtual tour, history, global availability, tasting notes of all ranges, guestbook, news and events.
• Kreglinger Wine Estates - Producers of the Ninth Estate, Pipers Brook, and Norfolk Rise labels; with winemaker profiles and tasting notes and news.
• Lindemans - Well-known world brand. Site lists wineries, styles and regions, winemaker and vineyard information, winery history, winery visitor information, and news and events.
• McWilliam's Wines Group - Producers of the McWilliam's, Evans and Tate, and Lillydale labels; with profiles and company history.
• Miranda Wines - With vineyards in Riverina, Barossa Valley and King Valley, this independent winemaker produces a range of varietal wines.
• Pooles Rock Group - Producing the Cockfighter's Ghost and Firestick labels; with tasting notes, history and news.
• Rathbone Wine Group - Producers of the Xanadu, Parker, Yering and Mount Langi Ghiran labels; with descriptions.
• Seppelt Australia - National wine producer with vineyards in many Australian regions. Offers a complete showcase of wines from méthode champenoise and premium table wines to fortified wines.
• Treasury Wine Estates - National producer; with news, list of brands, and wine clubs.
• Trentham Estate Wines - With vineyards in New South Wales and Victoria; with tasting notes, cellar door information, and news.
• Wingara Wine Group - Producers of the Katnook Estate and Deakin Estate labels; with news and distributor list.

Random Indian Recipes:-

• Mutton Cutlet
  Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• Pulao
  First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ...
  
  
• Mango Sasav
  Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice.
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...