THERE is something really magical about the process involved in making a terrine.
It’s one of those dishes where the whole is greater than the sum of its parts, where ingredients perhaps considered less attractive on their own benefit from being brought together.
Perhaps it is because their flavours and textures become more concentrated and complementary when pushed together and left to develop in the confines of a single container.
Whatever it is, it works for many different ingredients including pork, duck and chicken, and makes an impressive looking dish that thankfully benefits from being pre-prepared by an anxious host.
Turn it out, slice and serve with cornichons, crusty bread and a glass of Jones Winery Malbec, and it will be hard for your guests to forget.
This wine has a sublime aroma which is almost sweet with plums, ripe berries and a touch of woody spice.
It has an inky, purple tinged colour and wonderful savoury flavours of deep, dark berries, flecked with tobacco and woody spice, enhanced by the bitey tannins.
The wine is made from grapes grown in the Jones family’s 11 year old vineyard in Rutherglen from fruit which was harvested and processed by hand.
Try it at the cellar door and with any luck there may be a ham hock terrine on the menu in their French inspired restaurant, which will make the whole experience even easier to enjoy.
Find out more at www. joneswinery.com.au