Som­mer­lad chicken coq au vin with wild mush­rooms, pine nuts & Blood­wood ries­ling

Australian House & Garden - - ENTERTAINING -

Si­monn Hawke, Lolli Re­dini, Or­ange, NSW

“We use her­itage-breed Som­mer­lad chicken – an awe­some lo­cal prod­uct raised at the Grass­land Poul­try farm near Welling­ton. You can buy them at Feather & Bone butch­ery in Mar­rickville, Syd­ney. They are slow-grow­ing chooks with amaz­ing flavour and tex­ture. The breed was de­vel­oped in Aus­tralia and they are also farmed in a few other lo­ca­tions around the coun­try. Blood­wood is one of Or­ange’s top winer­ies, and fam­ily-owned.”

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