Steamed red emperor & chardonay .

Discussion in 'Winos & Wood Chips' started by moikel, Nov 20, 2014.

  1. moikel

    moikel Master of the Pit OTBS Member

    I will get a photo up soon.

    I went to the fish markets on the way home from work. at lunch time.

    That way I get a pulled pork bun from the new smoker set up at the gourmet butchers.[​IMG]

    Red emperor a great fish shipped from the north.

    Same deal as before into my big boy chinese steamer with lime leaf,ginger ,garlic,shallots ,drizzle with some soy.

    I went to get some white wine because its just so hot & red is harder to come at.

    I found one of my favourite chardonnays from the Hunter Valley so I will drink that.

    Its 40c here & won't break for a few days yet.

    Xmas is going to be a scorcher.

    I also got a few of our local champagnes from Tasmania & that great Aussie invention Sparkling Shiraz ,served cold.

    Always a great match with turkey.It sounds unusual but even back in the day when this was a beer drinking country mostly,people drank Sparkling Shiraz at Xmas.
     
  2. moikel

    moikel Master of the Pit OTBS Member

    Big boy steamer not quite big enough.[​IMG]


    Ready to go.Thats just sliced ginger,garlic,lime leaf,Viet mint,splash of light soy,I will give it a squeeze of lime at the end.


    Got champagne & chardy in the freezer.
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Thats some sparkling white wine because the French have dibs on the word champagne.

    Charles Sturt was the explorer who discovered the farming region where I grew up.He headed west rowing whaling boats,1829, down the Murrumbidgee river,beats wagon trains until you have to row upstream to get home[​IMG]

    They named the Uni after him which has a campus in several different inland towns.

    It has a big school of wine making & viticulture that gets a lot of support from the industry in this state.

    Linda drinking it now as we try to get as much water on the garden as possible after an absolute scorcher .
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Hs a very modern cap even ,no cork!

     
  5. moikel

    moikel Master of the Pit OTBS Member


    Great way to eat fish.

    Champagne was really something every bit as good as French & I get to support the winemaking faculty of Charles Sturt Uni.They make a lot of good wines from the regions around them. Whites ,reds & bubbles .A lot of graduates head O/S to work in France ,Italy,SouthAmerica & get more skills
     
    leah elisheva likes this.
  6. Mick that's so beautiful! I want to eat that fish right now!!! And your wine description is enchanting too! Thanks for sharing!!! Cheers!!! - Leah
     
  7. [​IMG]I wish I could get fresh fish here for a reasonable price.

    Happy smoken.

    David 
     
  8. moikel

    moikel Master of the Pit OTBS Member

    Sydney is our biggest city so the seafood comes to us. We are also lucky to get fish from New Zealand .

    That wild  fish the same price as farmed salmon. So no contest really. I do like steamed like that because you really taste the fish.Its good summer food .

    I don't like farmed seafood from Asia & avoid it totally.
     

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