Happy Wednesday 15th July ! Another crisp start to the morning but isn’t that buttery sun good enough to spread on your breakfast toast.

CELLAR DOOR OPEN TODAY FOR SALES AND TASTINGS 10AM -4PM

The Little Cellar Rat could be working anywhere on the property so, if you can’t raise anyone at the cellar door, please give her a call – 4126 1311    4126 3470   0408 875 305

ciao tutti!   Br….. beautiful and fresh here on the Hill this morning and just the weather for something like Lamb Hotpot, Lamb Curry or  the Little Cellar Rat’s MOROCCAN SPICED ROAST LEG OF LAMB.

Terranzo the Winemaker picked up a delicious, succulent leg of lamb from BUCKS BUTCHERY CHILDERS on Saturday and no prizes for guessing what we enjoyed here on the weekend.  here’s the very basic recipe:

MOROCCAN SYTLE ROAST LEG OF LAMB

Make a rub of:

• zest of 2 oranges + juice of 1
• 2 dessertspoons Moroccan Spice Mix – MASTERFOODS
• 1 teaspoon cumin
• 1 teaspoon smoky paprika
• 1 teaspoon Italian herbs + fresh thyme if you have it.
• a dash of Extra Virgin Olive Oil to bind.

Massage all over the leg.

You know your own oven best but it will brown family quickly (due to the spice mix + orange juice) so roast uncovered 180 degrees for around 30 mins then cover lightly with foil for the remainder.

the Little Cellar Rat had a tidy up the winery this past week.  The result?  Coming across some 1/2 bottles of 15 yr old  dry white, just. the ticket for using in seafood and chicken dishes

He’s her chicken recipe for using a dry white.  Squisito!

Chicken with Lemon, Mustard and Capers

• 4-6 chicken thighs, ( bone in, skin on)
• zest of one lemon + squeeze of juice
• garlic to your liking
• dry white wine
• chilli flakes
• chicken stock
• capers
• a heaped generous teaspoon American Mild Mustard or Seeded Mustard
• 1 dessertspoon cream (pouring or Sour Light)

Remove most of  skin from chicken, cut into 3 or 4 pieces removing meat from the bone (Set bones aside to use for stock or discard as they won’t be used)

Decide on size of pan to suit as cooking will take place in it.

Use oil of choice and add pieces one at a time to brown.

Add garlic (I used minced) when browning done and chicken looks ½ cooked.

Add white wine, lemon zest, chilli flakes, pepper, chicken stock (1 teaspoon chicken sock + water is ok) squeeze lemon juice.  Put lid on, turn heat down and allow chicken to finish cooking.

When chicken is cooked, turn heat down, add  mustard, capers and cream.  Taste, adjust seasoning.

See with steamed green beans + jacket potato.

ciao tutti! Stupendous Saturday here on the Hill. Bit of a sleep in, breakfast on the sunny back deck…. all set to face the day.
CELLAR DOOR OPEN FOR TASTINGS AND SALES TODAY SAT 11 JULY. 10am – 4pm Give the Little Cellar Rat a call – 04126 1311 4126 3470 0408 875 305
A BIG THANK YOU to all cellar door guests who have been totally compliant & courteous.
To all the schoolholiday makers coming to the end of the 2 week break, soak up our beautiful winter weather. forse ci vediamo più tardi!

alla prossima!

Planning a wedding, renewal of vows, christening or naming ceremony???

We are doing Lemoncello in little special momento-sized bottles… something different, delicious and delightful for a special occasion.

For more details give the Little Cellar Rat a call.

These were bottled for a gorgeous wedding late last year, before CoronaVirus landed.

4126 1311  4126 3470  0408 875 305  mangohillcottagebb@bigpond.com

ciao tutti!!  Happy Monday Morning (even if it is only 7 degrees)

Terranzo the Winemaker has bottled our newest batch of LEMONCELLO and it’s available again at the Cellar door or mail ordered to you.

Still amazingly loaded with all those gorgeous lemony-citrusy flavours and still $25 per bottle.

ciao tutti!!    domenica .….. and 7C here on the back deck on the Hill. Sun’s shining though so all is good with the world!
CELLAR DOOR OPEN TODAY SUNDAY 5TH JULY FOR TAKE-AWAY SALES 10AM – 3PM. PLAN TO BE BACK TO OFFERING TASTINGS TOMORROW – YEAH!!!
4126 3470 4126 1311 0408 875 305
‘Enjoy all things in moderation’

ciao tutti! SABATO… the Little Cellar Rat likes the sound of that and you’ve just gotta do a little happy dance with a day such as we’re having here on the Hill.
CELLAR DOOR OPEN FOR SALES OF WINES & FORTIFIEDS.
10am – 4pm today Saturday 4th July 4126 1311 4126 3470

Happy Holidaying to visitors to our region. THE BUNDABERG-CHILDERS AREA produces 25% of Australia’s fresh fruit and vegetables, definitely something to crow about.
The Calliandras are putting on a brilliant winter showing, despite the dry year so far. Hardy, showy….. what is there not to love about them!
alla prossima tutti….. buon appetito!!

CELLAR DOOR OPEN FOR SALES OF PRESERVATIVE-FREE WINES & FORTIFIEDS 10AM – 3PM  
4126 1311 4126 3470 0408 875 305
Quote on the Kate Knapp Calendar for July 
‘Forever is composed of nows.’ Emily DICKINSEN…See more

ciao tutti!! Thoughtful Thursday.... contact someone you haven’t been in touch with for a while. Send them a virtual little butter box of Apollo’s warm smiles. We’ve go plenty of them here on the Hill.

CELLAR DOOR OPEN TODAY FOR TAKEAWAY SALES OF DELICIOUS PRESERVATIVE FREE WINES AND FORTIFIEDS 10AM – 4PM The Little Cellar Rat can be working anywhere between winery + cellar door. If you can’t raise anyone, give her a call – 4126 1311 4126 3470 0408 875 305 alla prossima!!