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Another long weekend! Another great wine offer!
New Zealand Sliding Hill Sauvignon Blanc - 18 bottle case (order 12 bottles and receive 6 free) - €198 (free EU and UK delivery) . Next day delivery Monaco / French Riviera

Sliding Hill Sauvignon Blanc 2019
Marlborough, New Zealand
In its youth the wine is moderate straw in colour with green tints. Aromas are reserved and quite exotic with hints of lime, peach, honeysuckle, passionfruit and gooseberry. Ripe flavours of sweet gala apples, lime and rich tropical fruits predominate in a lush textured style with a long dry grainy finish. The wine will drink superbly when young. To be consumed wherever there is sun, surf or seafood.

https://www.mittonwines.com/wine-selection/2019shsb

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Subscribe online! Hassle free wine delivery, you decide the style of wine that you prefer to receive. Each month, Brad Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK. From €58 per month.. www.mittonwines.com/monthly

With the option to opt-out, pause, gift your wines or change the delivery address at any time.

Subscribe online! Hassle free wine delivery, you decide the style of wine that you prefer to receive. Each month, Brad Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK. From €58 per month.. www.mittonwines.com/monthly<br /> <br /> With the option to opt-out, pause, gift your wines or change the delivery address at any time.

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Brad's Wine Subscription
www.mittonwines.com/monthly
With over 25 years of experience in the international food and beverage industry, Brad Mitton launches a subscription club, decide the style of wine that you prefer to receive. Each month, Brad Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.

With the option to opt-out, pause, gift your wines or change the delivery address at any time.

Brad's Wine Subscription<br /> www.mittonwines.com/monthly <br /> With over 25 years of experience in the international food and beverage industry, Brad Mitton launches a subscription club, decide the style of wine that you prefer to receive. Each month, Brad Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.<br /> <br /> With the option to opt-out, pause, gift your wines or change the delivery address at any time.

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Great wines and a free gift every month with Brad's Wine Subscription. From €58 per month and includes free EU and UK delivery. Hassle-free, opt out at any time..
Subscribe online . www.mittonwines.com/monthly

Great wines and a free gift every month with Brad's Wine Subscription. From €58 per month and includes free EU and UK delivery. Hassle-free, opt out at any time..<br /> Subscribe online . www.mittonwines.com/monthly

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Free Gift Every Month for Each Subscriber!
Brad's Wine Subscription . www.mittonwines.com/monthly

Join our Monthly Wine Subscription and receive 6 or 12 bottles of international wines delivered to your door every month with the option to opt-out, pause, gift your wines or change the delivery address at any time.

We offer you a hassle-free opportunity to try new wines and as a subscriber, you decide the style of wine that you prefer to receive. Each month, Bradley Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.

Free Gift Every Month for Each Subscriber!<br /> Brad's Wine Subscription . www.mittonwines.com/monthly<br /> <br /> Join our Monthly Wine Subscription and receive 6 or 12 bottles of international wines delivered to your door every month with the option to opt-out, pause, gift your wines or change the delivery address at any time.<br /> <br /> We offer you a hassle-free opportunity to try new wines and as a subscriber, you decide the style of wine that you prefer to receive. Each month, Bradley Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.

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Step into summer with our corporate partner the Handbag Clinic.. https://www.handbagclinic.fr

"Make sure your bags are ready for summer, here at Handbag Clinic France we offer a range of services to ensure your bag is in perfect condition. Or why not sell the bag you are no longer in love with and buy one of our beautiful pre-loved bags. Visitwww.handbagclinic.fr to get your free online quote, as a special offer for members please use the code Skyblue when requesting your online quote to receive 10 - 20 % discount."

Step into summer with our corporate partner the Handbag Clinic.. https://www.handbagclinic.fr<br /> <br /> "Make sure your bags are ready for summer, here at Handbag Clinic France we offer a range of services to ensure your bag is in perfect condition. Or why not sell the bag you are no longer in love with and buy one of our beautiful pre-loved bags. Visitwww.handbagclinic.fr to get your free online quote, as a special offer for members please use the code Skyblue when requesting your online quote to receive 10 - 20 % discount."

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Healthy Recipes . Partnered with Metabolic Balance
Monthly Wine Subscription and Home Delivery Service
www.mittonwines.com

Healthy Recipes . Partnered with Metabolic Balance <br /> Monthly Wine Subscription and Home Delivery Service <br /> www.mittonwines.com

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Great wines coming your way! Free gift every month with a hassle-free, no-commitment subscription..

Brad's Wine Subscription
www.mittonwines.com/monthly

Great wines coming your way! Free gift every month with a hassle-free, no-commitment subscription..<br /> <br /> Brad's Wine Subscription<br /> www.mittonwines.com/monthly

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Dusty Rhodes interviews Bradley Mitton and discovers how English speaking businesses on the Riviera are coping with life after lockdown..
https://shareriviera.com/pod

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Subscribe to Brad's Wines.. from €58 per month
www.mittonwines.com/monthly

We offer you a hassle-free opportunity to try new wines and as a subscriber, you decide the style of wine that you prefer to receive. Each month, Brad selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.

Subscribe to Brad's Wines.. from €58 per month<br /> www.mittonwines.com/monthly<br /> <br /> We offer you a hassle-free opportunity to try new wines and as a subscriber, you decide the style of wine that you prefer to receive. Each month, Brad selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.

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BRAD’S MONTHLY WINE SUBSCRIPTION
No Hassle Monthly Delivery . Selected White, Rosé and Red Wines
From €58 per month..

Join our Monthly Wine Subscription and receive 6 or 12 bottles of international wines delivered to your door every month with the option to opt-out, pause, gift your wines or change the delivery address at any time. If you want to re-purchase any of these wines, we offer you a 25% discount.

We offer you a hassle-free opportunity to try new wines and as a subscriber, you decide the style of wine that you prefer to receive. Each month, Bradley Mitton selects and dispatches a unique and diverse collection of wines with free DHL delivery anywhere in the EU or the UK.

SUBSCRIBE TO BRAD'S MONTHLY WINE OFFER
www.mittonwines.com/monthly

€98 per month / 12 bottle case
€58 per month / 6 bottle case
Includes free DHL Delivery

May 2020 Offer . Subscription case includes a complimentary culinary book

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Curried Carrot, Ginger and Coriander Soup
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/carrot-ginger-soup

This is a highly nutritious and delicious soup. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Ginger contains powerful medicinal properties and coriander helps accelerate the digestion process and indigestion, so you can enjoy this warming soup at any time and feel really great about yourself.

Ingredients (serves 8)
600 gms carrots, peeled and diced
50 gms ginger, peeled and chopped finely 100 gms onion white, peeled, chopped finely 20 gms butter, unsalted
20 mls olive oil
75 gms iceberg lettuce, shredded finely
1 tbsp Thai red curry paste
10 gms parsley, chopped
1.5 litres vegetable stock
1 tbsp. apple cider vinegar
100 gms fresh coriander
Small pot of natural yoghurt
One lime

Method
*Vegetable stock - pre-prepare by simmering two carrots, one leek, three garlic cloves, two brown onions with skins, bunch parsley, five coriander seeds, ten black peppercorns, cleaned and discarded roots from the coriander and half a glass of white wine in 2 litres of boiling water for one hour. Simmer down to 1.5 litres, drain off vegetables, retain stock.
In a soup tureen, heat the olive oil and butter, add the onions and heat until soft, then add carrots and ginger and on low heat, sweat for ten minutes with lid on the pan.
Add remaining ingredients and cook on medium heat with lid on for forty five minutes. Season with salt and fresh black pepper.
Once cooked, liquidise in a blender, reheat with the fresh and fragrant coriander and serve piping hot with warm french bread.
Drizzle in some yoghurt and olive oil and garnish with fresh coriander and slice of lime to squeeze if desired.

Wine Pairing
The ginger in this dish offers a warming spice that would fit with a fresh, light, aromatic wine, try a Sauvignon Blanc from Marlborough; crisp on the palate and a good complement to this soup. Our Sliding Hill Sauvignon Blanc is a great choice. Order at www.mittonwines.com/offers

Did You Know?
That carrots were first grown as a medicine not a food and the longest carrot ever recorded was 5.839 metres long.

Curried Carrot, Ginger and Coriander Soup<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/carrot-ginger-soup<br /> <br /> This is a highly nutritious and delicious soup. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Ginger contains powerful medicinal properties and coriander helps accelerate the digestion process and indigestion, so you can enjoy this warming soup at any time and feel really great about yourself.<br /> <br /> Ingredients (serves 8)<br /> 600 gms carrots, peeled and diced<br /> 50 gms ginger, peeled and chopped finely 100 gms onion white, peeled, chopped finely 20 gms butter, unsalted<br /> 20 mls olive oil<br /> 75 gms iceberg lettuce, shredded finely<br /> 1 tbsp Thai red curry paste<br /> 10 gms parsley, chopped<br /> 1.5 litres vegetable stock<br /> 1 tbsp. apple cider vinegar<br /> 100 gms fresh coriander<br /> Small pot of natural yoghurt<br /> One lime<br /> <br /> Method<br /> *Vegetable stock - pre-prepare by simmering two carrots, one leek, three garlic cloves, two brown onions with skins, bunch parsley, five coriander seeds, ten black peppercorns, cleaned and discarded roots from the coriander and half a glass of white wine in 2 litres of boiling water for one hour. Simmer down to 1.5 litres, drain off vegetables, retain stock.<br /> In a soup tureen, heat the olive oil and butter, add the onions and heat until soft, then add carrots and ginger and on low heat, sweat for ten minutes with lid on the pan.<br /> Add remaining ingredients and cook on medium heat with lid on for forty five minutes. Season with salt and fresh black pepper.<br /> Once cooked, liquidise in a blender, reheat with the fresh and fragrant coriander and serve piping hot with warm french bread.<br /> Drizzle in some yoghurt and olive oil and garnish with fresh coriander and slice of lime to squeeze if desired.<br /> <br /> Wine Pairing<br /> The ginger in this dish offers a warming spice that would fit with a fresh, light, aromatic wine, try a Sauvignon Blanc from Marlborough; crisp on the palate and a good complement to this soup. Our Sliding Hill Sauvignon Blanc is a great choice. Order at www.mittonwines.com/offers<br /> <br /> Did You Know?<br /> That carrots were first grown as a medicine not a food and the longest carrot ever recorded was 5.839 metres long.

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We Deliver - For Your Long Weekends
The Ultimate Weekend Party Case (Mixed Sparkling, Whites and Reds) . 12 bottle case - €149 (free EU and UK delivery). Premium sparkling, white and red wines from Tasmania and Western Australia.
https://www.mittonwines.com/wine-selection/weekend

A mixed 12 bottle case with three bottles each of:
Jansz Premium Sparkling Cuvée Sparkling Brut . Tasmania
Barking Owl Chardonnay 2017 . Perth Hills, Western Australia
Two Brothers Cabernet Merlot 2016 . Margaret River, Western Australia
Barking Owl Shiraz Viognier 2017 . Perth Hills, Western Australia

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Our Corporate Partner Webb Consulting's latest blog. If there is one thing we have all been dependant on in the past weeks of quarantine and crisis, it's our tech. It has enabled us to keep working, to earn our living, to teach our kids, to exercise, to communicate with loved ones, to entertain us and to help us cope with something that is still a bit of an enigma and that remains very much a part of our current and future lives. Read more..

https://www.webbconsulting.mc/post/laptops-for-kids-and-upgrades

"Today's technology is only as effective as we make it. can optimise your time and improve the security of your personal files, photos and data by increasing functionality and streamlining the performance of the devices, software and apps that you and your family use every day."

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Win a Truffle Hunting Villa Weekend in Piemonte . Scarpa Wine Selection Offer - €182 (free EU and UK delivery)

Monvigliero Vineyard Villas
Win a Truffle Hunting Villa Weekend in Piemonte
Each purchase will be entered into a tombola, the winner to receive a complimentary weekend (two nights) for up to six people with breakfast included plus an exclusive truffle-hunt (retail value €600)
Draw and announcement will be made on 1st June 2020
Accommodation voucher valid to 31st May 2021

Scarpa Six Bottle Selection - €182
Barolo DOCG Tettimorra 2015
Barbaresco DOCG Tettinieve 2016
Barbera d'Asti Superiore DOCG La Bogliona 2012
Nebbiolo d'Alba DOCG Bric du Nota 2017
Barbera d'Asti DOCG Casa Scarpa 2016 (two bottles)
Includes free EU / UK Delivery with DHL

http://www.mittonwines.com/wine-selection/scarpa-offer

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🍷 BRAD’S MONTHLY WINE SUBSCRIPTION

Join our Monthly Wine Subscription Club and receive 6 or 12 bottles of premium international wines delivered to your door every month with the option to opt-out, pause, gift your wines or change the delivery address at any time.
http://www.mittonwines.com/monthly

€98 per month / 12 bottle case
€58 per month / 6 bottle case
Includes free DHL EU & UK Delivery

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Club Vivanova Barolo Wine & Truffle Weekend 2020
Saturday 7th / Sunday 8th November 2020
Experience Piemonte . Monforte d’Alba & Barolo
In partnership with Marchesi di Barolo, Scarpa Wine and Villa Beccaris
Saturday wine tour, gourmet wine lunch, Barolo village tour, aperitif and Barolo truffle dinner
Sunday gourmet breakfast, truffle hunting with dogs and picnic wine lunch

€600 per person includes all taxes and the following:
Book Online (deposit)
https://www.clubvivanova.com/events/barolo2020

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Traditional Korean Kimchi
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/kimchi

Anjong haseo! Kimchi is an addictive side-dish used in nearly every Korean dish served around the country, it is in every home and it is extremely spicy and very good for you. From 2000 to 2002, I managed Seoul’s finest privately owned restaurant and cigar lounge The Grand Havana, when the country was booming and the area we worked in, Chung dam Dong was becoming the place to be in the city. South Korea is an incredible country and its capital is a dynamic city, steeped in tradition not just in daily life but in the food and drink culture. Food and alcohol both play a very important role in life and in doing business and it would be normal to go out and eat a long business lunch in the late afternoon or a drunken business dinner at midnight after the crazy karaoke, complemented with bucketfuls of local Shochu. Expensive beef grills were very popular at this time and kimchi is a perfect match for grilled meat, offering rich, textured and spiced / earthy characters to any barbecue. You can also use Kimchi in soups, stir-frys and many other dishes as an addition to spice up the dish. If you have never tried, I highly recommend Kimchi and if you have, then you’ll know exactly what I am talking about! Manh-i deuseyo..

Ingredients (makes about one kilo)
1 large Chinese cabbage
4 litres water
100 gms coarse salt
1 small head of garlic, peeled and finely minced
1 (6cm) piece of fresh ginger, peeled and minced
60mls fish sauce
1/2 cup Gochugaru (Korean chili powder) or cayenne pepper flakes
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated (white radish / winter radish)
1 teaspoon sugar

Method
Slice the cabbage lengthwise in half, then slice each half lengthwise into three sections. Cut out and discard the tough stem area. Dissolve the salt in the water in a large container, then submerge the cabbage under the water. Put a plate on top to make sure the cabbage stays under water, then let stand for 2 hours. Mix the other ingredients in a large bowl. Drain the cabbage, rinse it and squeeze it dry.

Mix everything together with your hands (maybe best with kitchen gloves). Pack the kimchi into a clean storage jar large enough to hold it all and cover it tightly. Let the jar stand for one to two days in a cool place.

Check the kimchi after one to two days. If it is bubbling a bit, it is ready and should be refrigerated. If not, let it stand another day, when it should then be ready. Serve or store in the refrigerator. If you want, add a sprinkling of toasted sesame seeds over the kimchi for serving. Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented and starts getting funky!

Wine Pairing
Kimchi is an interesting one for wine pairing and really you need a high-acid white or perhaps a young Pinot Noir (Burgundy).

I’d suggest going for a Semillon or a Riesling; of course you’ll probably use the Kimchi as an accompaniment to another dish and I suggest to serve this with a chargrilled entrecote (ribeye), then you can serve your Pinot Noir; strongly suggest our Hundred Tree Hill Pinot Noir from the Pyrenees in central Victoria. Winemaker Neill Robb produces this with wild yeasts and releases after four years bottle-ageing so the earthy, forest floor characters of the grape shine through fitting well with the marinated vegetables in this dish.

Did You Know?
That the health benefits of kimchi include improved cardiovascular health and digestive system. The wealth of antioxidants in kimchi offer healing effects in medical conditions like cancer, diabetes, obesity, atopic dermatitis and gastric ulcers.

Traditional Korean Kimchi <br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/kimchi<br /> <br /> Anjong haseo! Kimchi is an addictive side-dish used in nearly every Korean dish served around the country, it is in every home and it is extremely spicy and very good for you. From 2000 to 2002, I managed Seoul’s finest privately owned restaurant and cigar lounge The Grand Havana, when the country was booming and the area we worked in, Chung dam Dong was becoming the place to be in the city. South Korea is an incredible country and its capital is a dynamic city, steeped in tradition not just in daily life but in the food and drink culture. Food and alcohol both play a very important role in life and in doing business and it would be normal to go out and eat a long business lunch in the late afternoon or a drunken business dinner at midnight after the crazy karaoke, complemented with bucketfuls of local Shochu. Expensive beef grills were very popular at this time and kimchi is a perfect match for grilled meat, offering rich, textured and spiced / earthy characters to any barbecue. You can also use Kimchi in soups, stir-frys and many other dishes as an addition to spice up the dish. If you have never tried, I highly recommend Kimchi and if you have, then you’ll know exactly what I am talking about! Manh-i deuseyo..<br /> <br /> Ingredients (makes about one kilo)<br /> 1 large Chinese cabbage<br /> 4 litres water<br /> 100 gms coarse salt<br /> 1 small head of garlic, peeled and finely minced<br /> 1 (6cm) piece of fresh ginger, peeled and minced<br /> 60mls fish sauce<br /> 1/2 cup Gochugaru (Korean chili powder) or cayenne pepper flakes<br /> 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)<br /> 1 medium daikon radish, peeled and grated (white radish / winter radish)<br /> 1 teaspoon sugar<br /> <br /> Method<br /> Slice the cabbage lengthwise in half, then slice each half lengthwise into three sections. Cut out and discard the tough stem area. Dissolve the salt in the water in a large container, then submerge the cabbage under the water. Put a plate on top to make sure the cabbage stays under water, then let stand for 2 hours. Mix the other ingredients in a large bowl. Drain the cabbage, rinse it and squeeze it dry.<br /> <br /> Mix everything together with your hands (maybe best with kitchen gloves). Pack the kimchi into a clean storage jar large enough to hold it all and cover it tightly. Let the jar stand for one to two days in a cool place.<br /> <br /> Check the kimchi after one to two days. If it is bubbling a bit, it is ready and should be refrigerated. If not, let it stand another day, when it should then be ready. Serve or store in the refrigerator. If you want, add a sprinkling of toasted sesame seeds over the kimchi for serving. Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented and starts getting funky!<br /> <br /> Wine Pairing<br /> Kimchi is an interesting one for wine pairing and really you need a high-acid white or perhaps a young Pinot Noir (Burgundy).<br /> <br /> I’d suggest going for a Semillon or a Riesling; of course you’ll probably use the Kimchi as an accompaniment to another dish and I suggest to serve this with a chargrilled entrecote (ribeye), then you can serve your Pinot Noir; strongly suggest our Hundred Tree Hill Pinot Noir from the Pyrenees in central Victoria. Winemaker Neill Robb produces this with wild yeasts and releases after four years bottle-ageing so the earthy, forest floor characters of the grape shine through fitting well with the marinated vegetables in this dish.<br /> <br /> Did You Know?<br /> That the health benefits of kimchi include improved cardiovascular health and digestive system. The wealth of antioxidants in kimchi offer healing effects in medical conditions like cancer, diabetes, obesity, atopic dermatitis and gastric ulcers.

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Bourekakia Me Kreas (Greek Lamb Pastry Triangles) with Tzatziki
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/boureks

These are incredible! Delicate filo pastry triangles filled with a herbed lamb stuffing, baked and served with creamy tzatziki. We served these beauties in Hong Kong at Zorba’s and they are quite time-consuming but almost meditational to make and really worthwhile. Bake a few for an aperitif and enjoy with a glass of red wine (you can freeze them and then just put them straight into the oven and bake). Really great, really Greek and totally addictive!

Ingredients (serves 8)
Lamb Mix
1.2 kgs ground lamb (or beef)
500 gms red onion
100 gms garlic, chopped
250 grams tomato, chopped
50 gms tomato paste
25 gms mint leaves, chopped
25 gms coriander, chopped
50 mls olive oil
Salt and pepper to season
One packet filo pastry
Tzatziki (see recipe at www.mittonwines.com/recipes/souvlakia)

Method
In a large pan, heat the olive oil and then brown off the lamb, add onion and garlic until soft and then the tomatoes. Cook off the juice for about 30 minutes and then add the seasoning and herbs. Leave to cool.

Take out the filo pastry, keep the pastry you are not using under a damp cloth and place one sheet onto a flat surface, lightly brush with olive oil, then add another sheet on top, again brush with oil and add a third sheet.

The sheets are normally about 25cms wide by 30cms long. Cut the sheets straight down the middle and then again each sheet down the middle so you have four long rectangular pieces and into one corner of the sheets, add a teaspoon of the mix. Turn the sheets over in a triangular movement making three corners and continue until the filo pastry makes a triangular package containing the bourek mix.

You should get about thirty servings, lightly brush the pastries and then place in the oven and bake for five minutes on each side. Serve with tzatziki (see recipe at www.mittonwines.com/recipes/souvlakia).

Wine Pairing
These are lovely snacks just to eat with a spicy red. I’d suggest a Shiraz / Syrah that would fit beautifully with the lamb and the herbs and also the acidic tomato-fruit character, go for our bottle-aged 2016 Hundred Tree Hill Shiraz from the Pyrenees range of Victoria in Australia. View our wine specials at www.mittonwines.com/offers

Did You Know?
That filo pastry should be made so thin that you can read a newspaper through it!

Bourekakia Me Kreas (Greek Lamb Pastry Triangles) with Tzatziki<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/boureks<br /> <br /> These are incredible! Delicate filo pastry triangles filled with a herbed lamb stuffing, baked and served with creamy tzatziki. We served these beauties in Hong Kong at Zorba’s and they are quite time-consuming but almost meditational to make and really worthwhile. Bake a few for an aperitif and enjoy with a glass of red wine (you can freeze them and then just put them straight into the oven and bake). Really great, really Greek and totally addictive!<br /> <br /> Ingredients (serves 8)<br /> Lamb Mix<br /> 1.2 kgs ground lamb (or beef) <br /> 500 gms red onion<br /> 100 gms garlic, chopped<br /> 250 grams tomato, chopped <br /> 50 gms tomato paste<br /> 25 gms mint leaves, chopped <br /> 25 gms coriander, chopped <br /> 50 mls olive oil<br /> Salt and pepper to season<br /> One packet filo pastry<br /> Tzatziki (see recipe at www.mittonwines.com/recipes/souvlakia)<br /> <br /> Method<br /> In a large pan, heat the olive oil and then brown off the lamb, add onion and garlic until soft and then the tomatoes. Cook off the juice for about 30 minutes and then add the seasoning and herbs. Leave to cool. <br /> <br /> Take out the filo pastry, keep the pastry you are not using under a damp cloth and place one sheet onto a flat surface, lightly brush with olive oil, then add another sheet on top, again brush with oil and add a third sheet.<br /> <br /> The sheets are normally about 25cms wide by 30cms long. Cut the sheets straight down the middle and then again each sheet down the middle so you have four long rectangular pieces and into one corner of the sheets, add a teaspoon of the mix. Turn the sheets over in a triangular movement making three corners and continue until the filo pastry makes a triangular package containing the bourek mix.<br /> <br /> You should get about thirty servings, lightly brush the pastries and then place in the oven and bake for five minutes on each side. Serve with tzatziki (see recipe at www.mittonwines.com/recipes/souvlakia).<br /> <br /> Wine Pairing<br /> These are lovely snacks just to eat with a spicy red. I’d suggest a Shiraz / Syrah that would fit beautifully with the lamb and the herbs and also the acidic tomato-fruit character, go for our bottle-aged 2016 Hundred Tree Hill Shiraz from the Pyrenees range of Victoria in Australia. View our wine specials at www.mittonwines.com/offers<br /> <br /> Did You Know?<br /> That filo pastry should be made so thin that you can read a newspaper through it!

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Our Latest Delivery Concept
BRAD’S MONTHLY WINE SUBSCRIPTION

Join our Monthly Wine Subscription Club and receive 12 bottles of premium international wines delivered to your door every month with the option to opt-out at any time.

As a subscriber, you decide the style of wine that you prefer to receive and each month, Mitton International Wines founder and owner Bradley Mitton will select and dispatch a unique and diverse collection of wines with free DHL delivery - anywhere in the EU or the UK. Wine tasting notes will be included so that you may appreciate and learn while you are tasting.

These international wines are not available in supermarkets or retail shops. They are carefully hand-selected by Mitton International Wines for their quality and style from the most important wine growing regions in the world for leading gastronomy and sommeliers.

€98 per month / 12 bottle case
Includes free DHL Delivery
*Complimentary culinary book with each subscription

http://www.mittonwines.com/monthly

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Hong Kong Sweet and Sour Pork (Cantonese)
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/sweet-sour-pork

From 1993 to 1995, I worked in Hong Kong when it was still a British Colony, first at Mad Dog’s Bar & Restaurant in Central and then as Executive Chef in 1997s on Lan Kwai Fong, one of Hong Kong’s most famous bar and restaurant streets. I then opened up Zorba’s in Tsim Sha Tsui, which was Greek and lots of fun. One thing I most enjoyed about Hong Kong was the food, from the small take-aways to the grandiose restaurants that served amazing seafood and Cantonese dishes - cooked fast but beautifully prepared and I spent most of my salary on eating in these places and most Sunday mornings enjoying dim sum with my crazy Hong Kong friends, gambling on the Happy Valley horse racing. This simple dish was one of our favourites.

Ingredients (serves 6)
Meat
50mls sesame oil
800 grams pork loin, cubed
200 grams flour
50 grams Chinese five spice
25 grams Szechuan pepper
25 grams star anise

Sauce
25 mls sesame oil
100 gms red onion, sliced
200 grams red pepper, cubed
200 grams fresh pineapple, cubed
100 mls pineapple juice
100 mls freshly pressed orange juice
60 grams sweet chilli sauce, Thai
1 piece of lemongrass
50 grams rice wine vinegar

Garnish
1 fresh chilli, sliced
50 grams ginger, chopped finely
100 grams spring onions, sliced

Method
Dust the pork in the flour and spices, leave for five minutes to dry. Heat up the sesame oil is a wok and and then cook the pork pieces on high heat until brown and slightly crisp.

Take the meat pieces out out of the pan, let them cool - add more sesame oil to the same pan and cook the onion, pepper, pineapple, fruit juices and other ingredients until a thickened sauce. Lower heat, re-add the pork with the chili and ginger; cook for a couple of minutes and then in the last minute, add the spring onions.
Serve with white rice.

Wine Pairing
Sweet and sour needs to go with a wine that has fruit character but also some underlying savoury characters so I suggest Pinot Noir, either a Burgundy or something from New Zealand or Australia. I’d suggest our Sliding Hill Pinot Noir from Marlborough, this will fit wonderfully with the sweetness of the caramelised pork meat.

Did You Know?
That Cantonese sweet and sour sauce is the direct ancestor of a sauce of the same name in the West, and was originally developed for sweet and sour pork by the late renowned chef from Hong Kong, Leung King, who included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce.

<br /> Hong Kong Sweet and Sour Pork (Cantonese)<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/sweet-sour-pork<br /> <br /> From 1993 to 1995, I worked in Hong Kong when it was still a British Colony, first at Mad Dog’s Bar & Restaurant in Central and then as Executive Chef in 1997s on Lan Kwai Fong, one of Hong Kong’s most famous bar and restaurant streets. I then opened up Zorba’s in Tsim Sha Tsui, which was Greek and lots of fun. One thing I most enjoyed about Hong Kong was the food, from the small take-aways to the grandiose restaurants that served amazing seafood and Cantonese dishes - cooked fast but beautifully prepared and I spent most of my salary on eating in these places and most Sunday mornings enjoying dim sum with my crazy Hong Kong friends, gambling on the Happy Valley horse racing. This simple dish was one of our favourites.<br /> <br /> Ingredients (serves 6)<br /> Meat<br /> 50mls sesame oil<br /> 800 grams pork loin, cubed<br /> 200 grams flour<br /> 50 grams Chinese five spice<br /> 25 grams Szechuan pepper<br /> 25 grams star anise<br /> <br /> Sauce<br /> 25 mls sesame oil<br /> 100 gms red onion, sliced<br /> 200 grams red pepper, cubed<br /> 200 grams fresh pineapple, cubed<br /> 100 mls pineapple juice<br /> 100 mls freshly pressed orange juice<br /> 60 grams sweet chilli sauce, Thai<br /> 1 piece of lemongrass<br /> 50 grams rice wine vinegar<br /> <br /> Garnish<br /> 1 fresh chilli, sliced<br /> 50 grams ginger, chopped finely<br /> 100 grams spring onions, sliced<br /> <br /> Method<br /> Dust the pork in the flour and spices, leave for five minutes to dry. Heat up the sesame oil is a wok and and then cook the pork pieces on high heat until brown and slightly crisp.<br /> <br /> Take the meat pieces out out of the pan, let them cool - add more sesame oil to the same pan and cook the onion, pepper, pineapple, fruit juices and other ingredients until a thickened sauce. Lower heat, re-add the pork with the chili and ginger; cook for a couple of minutes and then in the last minute, add the spring onions.<br /> Serve with white rice.<br /> <br /> Wine Pairing<br /> Sweet and sour needs to go with a wine that has fruit character but also some underlying savoury characters so I suggest Pinot Noir, either a Burgundy or something from New Zealand or Australia. I’d suggest our Sliding Hill Pinot Noir from Marlborough, this will fit wonderfully with the sweetness of the caramelised pork meat.<br /> <br /> Did You Know?<br /> That Cantonese sweet and sour sauce is the direct ancestor of a sauce of the same name in the West, and was originally developed for sweet and sour pork by the late renowned chef from Hong Kong, Leung King, who included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce.

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That Monday feeling and we are delivering!
South American Selection . 12 bottle case (Chilean Sauvignon Blanc and Argentinean Malbec) - €108 (free EU and UK delivery)
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Home Delivery Every Day! www.mittonwines.com/offers
Order your white, rosé and red wine cases, Eden Mill gins and Cheshire vodka with prime next day delivery in Monaco / French Riviera and free DHL service in the EU and the UK..

Home Delivery Every Day! www.mittonwines.com/offers<br /> Order your white, rosé and red wine cases, Eden Mill gins and Cheshire vodka with prime next day delivery in Monaco / French Riviera and free DHL service in the EU and the UK..

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Indonesian Pork Tenderloin with Gado Gado
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/gadogado-pork

In 1993 and after an interesting stay in Australia on a student working visa, I boldly travelled to East Timor during their civil war. On a shoe-string budget, I back-packed by small ferry and local bus through the Indonesian islands including Flores, Komodo, Sumbawa, Lombok, Bali, Java and then up to Singapore, through Malaysia and finally to Thailand. The trip took me eight months, in which time I experienced an amazing array of challenges, people, food and cultures - in this beautiful land, Indonesia. This is a simple dish with marinated grilled meat and a delicious spicy peanut-dressed salad, as simple as the land it originates from.

Ingredients (serves 4)
Gado Gado Ingredients
250 gms cubed cooked potatoes
3 boiled eggs
100g green beans, halved lengthways, steamed
250g Chinese cabbage, finely shredded
½ cucumber (or 1 baby cucumber), thinly sliced
100g beansprouts
1 carrot, shredded
4 spring onions, chopped
Bunch coriander, chopped

Gado Gado Dressing
100 gms peanuts, ground coarse
1/2 tbsp honey
3 tbsp soy sauce
Dash fish sauce
1 tbsp palm or Demerara sugar
1 garlic clove, crushed
1 red bid chili, finely chopped
150ml coconut milk / cream
Juice of 1 lime

Meat
Pork tenderloin, cleaned (800 gms)

Meat Marinade
1/2 tsp coriander, ground
2 cloves garlic, chopped finely
1/4 cup apricot (or orange) jam
2 tbsp peanuts, ground fine
1/4 cup soy sauce
1/2 tsp black pepper, ground
1/2 tsp red chilli, chopped fine
1 tbsp rice wine vinegar
2 tbsp vegetable oil
1/4 cup orange juice

Garnish
1 Lime
Fresh coriander

Method
Marinate the pork tenderloin for three hours in all the marinade ingredients.
Prepare the Gado Gado dressing by simply mixing the ingredients together very well.
Ten minutes before you are ready to serve, heat a grill or pan up to high heat and sear cook the pork for ten minutes. Leave to rest for five minutes, cover with lime juice and fresh coriander.
Prepare the Gado Gado by mixing the ingredients.
Mix the dressing into the Gado Gado and serve together with the meat.

Wine Pairing
Keep it clean and fresh and go for our Sliding Hill Sauvignon Blanc from New Zealand. A delicious partner to marry with this spicy and aromatic dish.

Did You Know?
That Gado Gado in Indonesian means “mix-mix”, a fitting name for a dish that's basically a mixed salad topped with peanut sauce. It is thought to originally be a Sudanese dish, and it is still very popular in West Java along with the rest of the country.

<br /> Indonesian Pork Tenderloin with Gado Gado <br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/gadogado-pork <br /> <br /> In 1993 and after an interesting stay in Australia on a student working visa, I boldly travelled to East Timor during their civil war. On a shoe-string budget, I back-packed by small ferry and local bus through the Indonesian islands including Flores, Komodo, Sumbawa, Lombok, Bali, Java and then up to Singapore, through Malaysia and finally to Thailand. The trip took me eight months, in which time I experienced an amazing array of challenges, people, food and cultures - in this beautiful land, Indonesia. This is a simple dish with marinated grilled meat and a delicious spicy peanut-dressed salad, as simple as the land it originates from. <br /> <br /> Ingredients (serves 4)<br /> Gado Gado Ingredients<br /> 250 gms cubed cooked potatoes<br /> 3 boiled eggs<br /> 100g green beans, halved lengthways, steamed<br /> 250g Chinese cabbage, finely shredded<br /> ½ cucumber (or 1 baby cucumber), thinly sliced<br /> 100g beansprouts<br /> 1 carrot, shredded<br /> 4 spring onions, chopped<br /> Bunch coriander, chopped<br /> <br /> Gado Gado Dressing<br /> 100 gms peanuts, ground coarse<br /> 1/2 tbsp honey<br /> 3 tbsp soy sauce<br /> Dash fish sauce<br /> 1 tbsp palm or Demerara sugar<br /> 1 garlic clove, crushed<br /> 1 red bid chili, finely chopped<br /> 150ml coconut milk / cream<br /> Juice of 1 lime<br /> <br /> Meat<br /> Pork tenderloin, cleaned (800 gms)<br /> <br /> Meat Marinade<br /> 1/2 tsp coriander, ground<br /> 2 cloves garlic, chopped finely<br /> 1/4 cup apricot (or orange) jam<br /> 2 tbsp peanuts, ground fine<br /> 1/4 cup soy sauce<br /> 1/2 tsp black pepper, ground<br /> 1/2 tsp red chilli, chopped fine<br /> 1 tbsp rice wine vinegar<br /> 2 tbsp vegetable oil<br /> 1/4 cup orange juice<br /> <br /> Garnish<br /> 1 Lime<br /> Fresh coriander<br /> <br /> Method<br /> Marinate the pork tenderloin for three hours in all the marinade ingredients.<br /> Prepare the Gado Gado dressing by simply mixing the ingredients together very well.<br /> Ten minutes before you are ready to serve, heat a grill or pan up to high heat and sear cook the pork for ten minutes. Leave to rest for five minutes, cover with lime juice and fresh coriander.<br /> Prepare the Gado Gado by mixing the ingredients.<br /> Mix the dressing into the Gado Gado and serve together with the meat.<br /> <br /> Wine Pairing<br /> Keep it clean and fresh and go for our Sliding Hill Sauvignon Blanc from New Zealand. A delicious partner to marry with this spicy and aromatic dish.<br /> <br /> Did You Know?<br /> That Gado Gado in Indonesian means “mix-mix”, a fitting name for a dish that's basically a mixed salad topped with peanut sauce. It is thought to originally be a Sudanese dish, and it is still very popular in West Java along with the rest of the country.

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