Shredded Duck Confit Salad @ The Barn Bistro, McLaren Vale, South Australia

Shredded Duck Confit Salad @ The Barn Bistro, McLaren Vale, South Australia

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With its idyllic Mediterranean-style climate, proximity to stunning beaches and wealth of food, wine and hospitality experiences, McLaren Vale is the perfect destination for a quick get away or luxurious weekend stay.

With its idyllic Mediterranean-style climate, proximity to stunning beaches and wealth of food, wine and hospitality experiences, McLaren Vale is the perfect destination for a quick get away or luxurious weekend stay.

McLaren Vale on the Fleurieu Peninsula- Explore the picturesque Shiraz Trail and the many cellar doors that lie along it.

McLaren Vale on the Fleurieu Peninsula- Explore the picturesque Shiraz Trail and the many cellar doors that lie along it.

Coffee and cake at Blessed Cheese McLaren Vale, South Australia

Coffee and cake at Blessed Cheese McLaren Vale, South Australia

Getting ready for pruning @Sarah McLaren Vale

Getting ready for pruning @Sarah McLaren Vale

http://jonaspeterson.com/wedding/wedding-karen-armin-mclaren-vale/

http://jonaspeterson.com/wedding/wedding-karen-armin-mclaren-vale/

The McLaren Vale Cheese and Wine Trail starts here at Blessed Cheese.  A progressive picnic matches South Australia's finest artisan cheese with wines from the regions best wineries.

The McLaren Vale Cheese and Wine Trail starts here at Blessed Cheese. A progressive picnic matches South Australia's finest artisan cheese with wines from the regions best wineries.

amazing McLaren Vale....

amazing McLaren Vale....

Trying to recreate 'Ligurian' olives in Mclaren Vale..In Provence they remove the bitterness with wood ash (made into a slurry with boiling water to make it caustic) cool..then soak for 4 days. after a wash they look like this. Then the usual brine.. they are pretty close to the real thing.. Keep air away the whole time and they keep these spectac colours. fruity and delish.

Trying to recreate 'Ligurian' olives in Mclaren Vale..In Provence they remove the bitterness with wood ash (made into a slurry with boiling water to make it caustic) cool..then soak for 4 days. after a wash they look like this. Then the usual brine.. they are pretty close to the real thing.. Keep air away the whole time and they keep these spectac colours. fruity and delish.

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