The Warehouse Hanoi – Australian Wines on Australia Day

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59 Hang Trong, Hoan Kiem Tel: +844 3928 7666
27 Xuan Dieu, Tay Ho Tel: +844 3718 3701/06/08

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Clos des Mouches – The Lord Of The Flies – By Darren Gall

man_fly2-612x220A literal English translation of Clos des Mouches would be ‘Field of Flies’ however, in the local vernacular the site was called ‘Clos des Mouches a Miel’ which means ‘Field of Honey Flies’ as the site was once a renowned spot for beekeeping. The Clos des Mouches, Premier Cru, AOC sits on a hill which borders Pommard and the wines certainly share some of its neighbours renowned power and depth…………

afterfocus_1420046441362_Antonio_Smoke-630x354To read the full wine article here…. http://www.urban-flavours.com/2015/01/lord-of-the-flies/

Cinghiale in dolceforte – Wild Boar in Red Wine and Bitter Chocolate

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This traditional Tuscan recipe dates back to the early 1500s, evolving between the Renaissence and the Baroque. Cinghiale in Dolceforte is a complex dish involving nearly twenty ingredients, creating multiple layers of flavor. It’s a great supper dish for cold weather, or a very impressive dinner party main dish, and it can be served with Creamy Polenta. The dish has an exuberant layering of flavors and use of candied fruits, nuts, bitter  chocolate and red wine, Italian chefs often prefer using half and half: Port and Tuscan red wine for cooking, and the choice of a Tuscan red wine to drink with this dish in an interesting one,  Un Chianti Classico oppure, perché no?, un Brunello di Montalcino…. From Chianti Classico to Brunello di Montalcino….. Read Darren Gall’s wine choices…

The Blood Of Jove: http://www.urban-flavours.com/2014/12/the-blood-of-jove/sfondo_bdv_tignanello_0-630x367

THE RECIPE

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Ingredients

  • MARINADE:
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 1 medium yellow onion, peeled and halved
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • STEW:
  • 4 tablespoons olive oil
  • 1 clove garlic, finely minced
  • 1 medium yellow onion, peeled and finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 teaspoons dried red chili pepper flakes (or to taste)
  • 3 1/2 ounces (100 g) prosciutto, finely chopped
  • 2 1/2 pounds wild boar, (if unavailable: stew beef, pork shoulder or other game meat, cut into 2-inch chunks
  • (Strained marinade liquid; see above)
  • 1 bay leaf
  • 1/2 cup dried prunes, coarsely chopped (plumped in a small amount of warm water, then drained well)
  • 1 tablespoon brown sugar
  • Grated zest of 1 orange
  • 1 tablespoon raisins (plumped in a small amount of warm water, then drained well)
  • 1 tablespoon pine nuts
  • 2 ounces bittersweet chocolate (70% cacao), grated
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly parsley leaves, finely chopped, for garnish
Preparation

For the marinade:

In a large, heavy-bottomed pot, bring all of the marinade ingredients to a boil, then remove from heat and let cool completely. Submerge the chopped raw meat in the marinade and refrigerate, covered, for 48 hours.

Strain the meat and vegetables out of the liquid (retaining the marinade liquid). Separate meat from vegetables and discard vegetables and bay leaf.

For the stew:

In a large, heavy-bottomed saucepan or Dutch oven, heat the garlic in the olive oil just until it turns lightly golden. Add the onion, carrot, and celery and saute until vegetables are softened and onion is transparent, about 6 to 8 minutes. Add the chili pepper flakes and saute for another 30 seconds. Stir in the prosciutto and saute for about 1 minute.

Pat the pieces of meat with a paper towel until dried well, then add to the pot and stir just until browned. Pour in the strained marinade liquid and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaf. prunes and sugar and return to a simmer. Cover and let simmer over low heat until meat is very tender, about 2 hours.

When meat is tender, stir in the orange zest, raisins, pine nuts, and grated chocolate. Stir until chocolate is melted and all ingredients are well combined. Taste and adjust seasoning with salt and pepper, as necessary.

Serve over creamy bowls of polenta, sprinkled with finely chopped fresh parsley or nipitella.

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Buon appetito da Jess Andrenelli

Tan Dao Bear Sanctuary – 2015 Visiting Days

220px-Formosan_black_bear_suckling_cubs                                                                   Mother nursing a cub

220px-12-cub_on_tree                                                                        Young cub up a tree.

Spread over an area of 12 hectares, the sanctuary has over 10,000 square metres of seminatural outdoor enclosure space designed to stimulate the bears’ natural behaviour. As the team in Vietnam regularly receives cubs confiscated from wildlife traders or poachers, we have also constructed a 280-sq-m cub house with a 900-sq-m outdoor area split into seven enclosures. Furnished with cub-sized wooden sleeping platforms, the cub dens house young bears until they are mature enough to be integrated with the adults.

Animals Asia’s Vietnam Bear Rescue Centre is not open to the public. However, to accommodate the many requests for visits, we arrange Open Day guided tours each month. Tours are conducted in English or English/Vietnamese, depending on the make-up of the group.
The tours are limited to two groups of maximum 20 people per day, starting at 9.30am and 3.00pm.
The Vietnam Bear Rescue Centre is about a two-hour drive from Hanoi and visitors will need to arrange their own transport. Once your booking is confirmed we will send you a map with directions and address of the rescue centre. The tour lasts about 1-1.5 hours.

2015:
January 17, 31 February 7, 14
March 14, 28 April 11, 25
May 9, 23 June 6, 13
July 4, 18 August 1, 15
September 5, 12 October 24, 31
November 7, 21 December 5, 19

To Book Your Visit Call or Email.

Vietnam
Animals Asia’s Vietnam Office
Room 301
97 Tran Quoc Toan Street
Hoan Kiem District
Hanoi, Vietnam
Tel: 84 4 39289264
Fax: 84 4 39289265
Email: vietnamqueries@animalsasia.org