Food Directory
Food Home:- Drink: Wine: Australia:
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- 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 Wines of Distinction
Guide to Penfold/Rosemount wine group. Lists the group's wineries, vineyard information, visitor information, wine region maps, news, event listings and links. - Beringer Blass Wine Estates
Established in 1876 in Victoria as the Mildara winery, this wine group now offers some 30 brands. Most are Australian with some California and Chilean brands. Site provides a list of their wines, Australian wineries and history. - 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. - 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 Australian Wine
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. - Lindemans
Well-known world brand. Site lists wineries, styles and regions, winemaker and vineyard information, winery history, winery visitor information, and news and events. - Miranda Wines
With vineyards in Riverina, Barossa Valley and King Valley, this independent winemaker produces a range of varietal wines. - Old Bridge Cellars
Represents a collection of small, predominantly family-owned wineries. - Paul Bettio
Located in the King Valley of North East Victoria. Family run vineyard established in 1988. Offers a wine club. - 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. - Yangarra Park Wines
Part of the Kendall-Jackson collection of wineries. Produces wines in the winegrowing regions of Southeastern Australia including Cabernet Sauvignon, Merlot, Chardonnay, and Shiraz.
Random Indian Recipes:-
- Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - 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 ... - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...