Sip Your Style recently caught up with stylish sipper, Dominique Rizzo ? chef, TV personality regularly appearing on Ready, Steady Cook and channel Nine?s Mornings;? writer for BBC Good Food magazine; leader of cooking tours through Sicily with her Pure Food Cooking business;? and brand ambassador for LINDEMAN?S.
The recipes below have been prepared by Dominique to match to the LINDEMAN?S Early Harvest and Sweet Seasons range, both 25 per cent lighter in alcohol. LINDEMAN?S Open Garden has taken centre stage for a third year at Australia?s prettiest flower show, Floriade.
You can catch Dominique and enjoy sips of LINDEMAN?S at Canberra?s Commonwealth Park during the Floriade festivities, running now until 14 October. There?s an 18-metre cellar door serving LINDEMAN?S wines, including their new Pinot Grigio. Garden cooking demonstrations are held five times a day from 11am to 4pm on Fridays, Saturdays, Sundays and Public Holiday Mondays (1 October and 8 October).
Read on for details of our cool comp to WIN!
www.lindemans.com.au/harvestclub or visit www.lindemans.com.au.
How do you describe your personal style??
I tend to dress based on how I feel. ?If I am feeling a bit girly or wanting to feel floaty and romantic I will get into some of my long dresses or something very feminine.? On the flipside I also love classic lines with tailored pants and tops. I love clothes that are a little different but still me and have a varied wardrobe, full of everything from corsets to modern lines as well as items that I have been wearing for 10 plus years.
From where do you draw your inspiration when creating new recipes?
I draw my inspiration from the seasons, fresh produce, new ingredients that light up my eyes, foods that I love that make me go YUM and foods that evoke an emotion for me. I also get my inspiration from ingredients that conjure up some memory or story i.e. using spices from other countries. I may even be reading through a magazine and see a beautiful artichoke, which has been cooked in a certain way and that will give me an idea. Also travelling and going to Sicily on my food tours gives me so much inspiration with regards to cooking styles, food combinations, flavours and styling.
What style of drinks do you enjoy sipping on?
Fresh, light, fruity, zesty, light wines and bubbles.? One of my favorites is the Sparkling Ros? from Lindeman?s. I also love wine punches and am right into making my own syrups and combining them with lemon, lime juice or fruits, herbal teas, edible flowers, soda water with either sparkling wines or crisp dry whites. ?My other favorite is a wine spritzer with lemon gelato ? my favorite Sicilian summer apperitivo!
If you were a drink, what would you be and why?
In winter I would be my Spiced Dancing Dulciana because it is warming, full bodied, bursting with blood red colour and a little feisty.? In the summer I would be a fruity cocktail with muddled limes and Asian flavours.
Do you have somewhere special you like to sip in style?
Anywhere by the water. I love the fresh ocean breeze on my skin, the sound of the water or crashing waves and a glass of something chilled in my hand on a hot day? it is my ultimate relaxation medicine.
Do you have any all-time favourite wine and food pairings?
Oysters and sparkling!
Who (or what) are your favourite style icons?
Sophia Loren, Marilyn Monroe, Jane Russell ? 50s film stars who had style, class, glamour and femininity.
Summer can be a stressful time if you?re doing a lot of entertaining ? what are your key food and drink tips if you?re hosting?
1.? Keep the drinks simple and fresh and match them to your event and the season.
2.? Use fresh fruits, herbs and edible flowers as part of the drinks to add a point of difference.
3.? Use real fruit juices or herbal teas as the basis for cocktails, mock tails or punches.
4.? When using herbs and spices, always remember to just stick to one genre.? For example, Asian with flavours including, coriander, chili, basil, mint, lemongrass or Spanish with saffron, orange, honey or Italian with basil, strawberries and caramelised balsamic.
5. Make your own herbal syrups of ?lemon and rosemary? or ?orange and cinnamon? using the rind of citrus, sugar and water and then allow these to cool. ?These are fantastic for infusing flavours into drinks without adding artificially flavoured and coloured soft drinks. Freezing lemon, lime or orange rind into ice cubes are also great ideas for some wow factor.
5. The most important thing is to have the first drink ready and chilled for when guests arrive.? Be creative with lovely jugs, carafes, even old 70s style punch bowls are a great look.? Keep quite a few bags of ice on hand only adding it at the last minute if making large quantities of cocktails or punch.
Your tips for maintaining style and sipping in moderation?
Always have a few glasses of water during your sipping, and eat something before, during or after. Know your limits and as soon as you start to feel like you may be getting a little too out of style? put the glass down and grab a water or a taxi. Choose a wine from the Lindeman?s Early Harvest range, which is 25 per cent lighter in calories and alcohol* to enjoy sipping in style without the sore head the next day.
* LINDEMAN?S Early Harvest is at least 25 per cent lighter in alcohol and calories when compared to comparable Lindeman?s Bin wines.
Dominique?s recipes
Sparkling Moroccan Pomegranate Splash
Makes approx 2 litres
?? cup pomegranate molasses
? cup caster sugar
? tsp. vanilla bean paste
1 tbsp.? Gourmet garden Ginger
2 bottle Lindeman?s Sparkling
1 cup fresh pomegranate seeds ? when available
1 cup fresh picked mint leaves
1 lemon sliced, thinly
Ice
Combine the pomegranate molasses, caster sugar, vanilla paste and ginger in a bowl and stir until the sugar dissolves.?Pour this into a large punch bowl or jug and stir in the Lindeman?s Sparkling, the pomegranate seeds and the fresh mint, top with crushed ice and stir.
?
Italian crispelle with sweet fresh pear and honey relish
Serves 4
This is such a fresh, fast and easy dessert or breakfast recipe and is delicious with ice cream, pouring cream or thickened yoghurt. The relish will keep for a day in the fridge ensuring you squeeze over a little lemon juice to stop the pears from discolouring.
1 cup plain flour
Salt
2 whole eggs
280ml milk
50g butter
1 tbsp.? honey
? tsp. Gourmet Garden ginger
? tsp. orange zest
2 tbsp.? Lindeman?s Sweet Seasons Blancello
Couple of drops of vanilla or 1/8 tsp. vanilla bean paste
3 ripe pears, peeled, cored and diced into 1cm pieces
10 leaves of mint, sliced
For the crispelle, pour the flour into a bowl and add in the salt. Make a well in the centre and in a separate bowl whisk the eggs and the milk together. Gradually whisk the eggs and milk into the flour and continue to whisk until the batter is smooth and lump free.
Melt 20gms butter and pour this into the batter mixing to combine.
Heat a non-stick frypan over low-medium heat, add a little butter to coat the base then ladle in enough crepe mixture to coat? the base completely, turning gently to ensure an even thickness. Cook 1-2 minutes until light and golden.
Turnover and cook for 10-15 seconds. Remove to plate and cover to keep warm. Repeat using the remaining crepe batter. To serve, place the folded crepes onto a plate and top with the fresh pear relish. Serve with a scoop of ice cream.
To make the fresh pear relish, combine the honey, ginger, zest and the Blancello and whisk until the honey dissolves, add in the diced pears and the chopped mint and toss together, serve this over the crepes.
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Source: http://sipyourstyle.com.au/stylish-sipper-dominique-rizzo/
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