Taste Online

As wine breathes it opens up and releases its intended aromas and flavours. Vinturi wine aerator draws in the proper amount of air for the right amount of time. Hold it above your glass and pour. It's that fast and it's that easy. You'll notice a better bouquet and enhanced flavours and smoother finish..instantly.

Come in anytime between 11-1pm this Saturday and meet with the Australian representative of Vinturi. It has been written about by winewriters from The Age, The West Australian and The Sydney Morning Herald and is used in over 75 winery cellar doors in Australia. From Jason learn about the benefits of wine aeration, enhance your wine knowledge and take the Vinturi for a 'test pour". At Taste this has been a star product for us. We have found that once a customer purchases one they keep coming back for more as they are impressed by the functionality and results.

The sale continues..be sure to come into Taste and secure for yourself some super items at super prices. Anything with a yellow price tag is 50% off or even more. For those of you that collect Ritzenhoff, we have the coasters set of 4 were $49.95 now $9.95. That is a saving of 80%! Hurry sale ends soon.

Masterchef stocks are selling through quickly. Popular items that are very keenly priced. Large granite mortar & pestle $39.95 and the ever popular brulee torch at $49.95. We carry plenty of functional well priced items in this contemporary and practical range.

Venture on upstairs to our bakeware section.We've had a super sprucing up & we have ordered in a heap of new lines and expanded the ever popular Wilton range. Also available for the cake decorating enthusiasts are gum pastes, mock creams, plastic icings, flower moulding paste, royal icing, pure icing sugar, decorator icings, rolled fondants, platinum mud cake mix and more.

We have a few spaces left for next Saturday 10th of July starting at 11am.

Alison well show you how to get the most of your pressure cooker this winter. Alison a professional chef has her own cookbook, appeared most recently on A Current Affair with her Masterchef class. You will be sure to find this inspirational and educational. Places are $25. Ring now in 3252 1022.

To see more of Alison check her out on http://www.youtube.com/watch?v=O0JQ4CcJDDU&feature=related

1 TBSP olive oil
1 cup long grain or basmati rice rinsed
11/2 cups water or preferred stock

Heat oil in pressure cooker over medium heat. Add rice and stir to coat with oil. Add liquid. Lock lid in place and bring to high pressure over a high heat. Reduce heat to a level that just maintains high pressure and cook for 5 minutes. Remove cooker from heat and allow pressure to reduce naturally for 7-10 minutes.

Tip The oil is added to reduce foaming that may clog the vent.

Tips and Recipe from The Pressure Cooker Book by Brigid Treloar

Fowlers Vacola is an iconic Australian company that have been producing home food preserving systems since 1915. Fowlers Vacola have supplied equipment to hundreds of thousands of Australians since its foundation and many of those first units can still be used today. It has served the Australian public through two World Wars and the Great Deprerssion. Its products have provided the means for Australians to live off the land in difficult econimic times and niw als assist those who are searching for more nutrious foods, free from preservatives, additives and insecticides.

At Taste you will find the Natural Preserving Kits, food dehydrator, perfect for fruit leathers , jars in all sizes, spare lids & clips, jam setta and more.

From the secrets of preserving by fowlers vacola

Bottled in the peak of the season, July to November, small sweet oranges, sliced and preserved add a decorative touch to festive dishes.

5 oranges wiped and tinly sliced
6 cups of water
4 tbsps Grand Marnier
2 cups of sugar

Combine oranges with half of the water over gentle heat, bring to the boil and turn off. Add Grand Marnier to the oranges and water.

Dissolve the sugar in the rest of the water over gentle heat. Add the orange slices and allow to cool slowly in the syrup.

Fill the bottles leaving a 12mm headspace. Process in preserving kit as per instructions.

Use as a garnish for dessert or drain and coat with melted chocolate and serve with coffee.

From our friends at Purple Palate

Join us for our first Women in Wine Luncheon hosted by chief winemaker of Yalumba, Louisa Rose. Enjoy a fabulous three course menu and loads of fantastic wine as we learn about Louisa's impressive yet labyrinthine portfolio of wines including Yalumba, Pewsey Vale and Heggies.Thursday, July 22 from 12.00pm @ Bar Barossa, Cnr Adelaide & Macrossan Sts, Brisbane City

Details: $100 per person
Bookings: Email brisbane@barbarossa.com.au

We were approached recently by The University of Queensland, about a study they are conducting into the degree to which people are involved in food in their daily lives, and their food-related behaviours when travelling. It was suggested that our customers opinions were of key importance given their love of food.

The survey takes 20 minutes and questionaires completed by the 5th of July (deadline extended) are entitled to a 2 for 1 lunch at Brett's Wharf. Please see their conditions.

Follow this link to the Survey: Take the Survey

Tuesday 6th or Wednesday 7th July

Join Veronica and Shadi, winners of Channel 7 2010 hit show My Kitchen Rules at Paddington restaurant, Simpatico. They will be cooking their favourite Mediterranean cuisine including their final winning dish, the dessert: “Orange blossom custard w crispy kataifi pastry, pistachio crumble and warm honey scented syrup”.

This will be an à la carte dinner including choices for entrée, main and dessert.

So don’t miss out on your opportunity to taste Veronica and Shadi’s food and meet this wonderful, friendly and warm couple.