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A convenient and relaxing way to enjoy our ‘Tree to Bottle’ experience is to venture here with Shiraz and Co Tours on one of their tailored boutique gourmet food and fine wine tours.

Relax in their luxurious minivan and let them guide you to Paracombe Premium Perry and other hidden secrets along the way.

Shiraz and Co pride themselves on customising your outing, offering an authentic and engaging experience.

You are free to completely relax and enjoy the day.  You don’t have to nominate a designated driver and everyone in your group gets to appreciate not only our great views, pizza’s, Perry and Cider but also some amazing wines and beautiful locally grown and produced food.

On your adventure through the region you might also see other great artisan producers like us and even enjoy some great hidden secrets.

You won’t have to worry about ‘socialising’ with a rowdy bunch either.  Armin, who grew up on a vineyard and has been involved with hospitality for many years, specialising in arranging small group private tastings and masterclasses.  These are away from the crowds and in quality destinations that mass tourism operators don’t visit.

If you and your party enjoy the very best in food and wine, and prefer travelling in style, then Shiraz and Co is for you!

Call Armin on 0411 752 062 or email [email protected] and escape the noisy crowds for a boutique food and wine adventure.

Web: http://shirazandco.com.au/tag/%E2%80%A2-paracombe-premium-perry/

Salty Maple Buttered Perry Cocktail Salty-Maple-Buttered-Perry-Cocktail

 

Total Time:   10ins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Maldon salt
  • Half of 1 lemon
  • 1 tablespoon softened butter
  • 2 tablespoon pure maple syrup
  • 1/2 vanilla bean pod, seeds scraped out
  • 120mls dark rum

 

Instructions

  1. Scatter Maldon salt on a small plate.  Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
  2. Combine the butter, maple syrup and vanilla bean seeds in small bowl.  Set aside.
  3. Combine rum and Perry in a small saucepan and bring to a simmer over medium-high heat.  Pour into prepared glasses, then top each with half of the butter.  Serve immediately.

 

Recipe adapted from seriouseats.com

Butternut Pumpkin Turkey Roulade with Perry GravyButternut-Squash-Turkey-Roulade-with-Apple-Cider-Gravy-PS2

 

Cooking  and Preparation Time:   2hrs
Serves:  4

 

Ingredients

  • 500g boneless, skinless turkey breasts
  • 1 small butternut pumpkin
  • 2 tablespoon olive oil, divided
  • ¼ cup chopped pecans
  • ⅛ teaspoon salt + more for seasoning
  • 1 ¼ cup chicken stock, divided
  • ¼ cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 2 tablespoons flour

 

Instructions

  1. Preheat oven to 350 degrees.  Split pumpkin in half lengthwise, remove seeds.  Place on a small baking sheet.  Brush with 1 tablespoon olive oil and sprinkle liberally with salt and pepper.  Roast until soft, about 45 minutes.  Once squash is soft, either mash by hand or place in the food processor to puree.  Place once cup of puree in a small bowl, add chopped pecans and ⅛ teaspoon salt.  Raise heat on oven to 375 degrees.
  2. While the squash is cooking, place turkey breast in a large plastic bag.  Using a meat tenderizer on the flat side or a rolling pin, flatten out turkey, until about ⅛ inch thick.  Repeat with remaining breast.
  3. Season each breast on both sides with salt and pepper.
  4. Spread ½ cup of filling on the breast, leaving a ½ inch border around. Roll up, jam roll style and secure every inch or two with bakers twine.
  5. In a medium oven-proof skillet heat remaining oil over a medium-high heat.  Brown turkey on all sides.
  6. Pour ¼ cup Perry and ¼ cup chicken stock in pan.  Place in oven and bake until turkey is cooked through, about 25-30 minutes.  Use a meat thermometer to make sure it’s fully cooked, it should read 165 degrees.
  7. Once turkey is fully cooked, transfer breasts to a plate and cover with foil while you make the gravy.
  8. In a measuring cup, vigorously whisk COLD chicken stock and flour.  Whisk mixture into remaining Perry and stock in skillet.  Bring to a boil and then reduce to a simmer until thickened.  Season liberally with salt and pepper.
  9. Slice turkey into one inch pieces and serve with gravy.

 

Recipe adapted from cookingforkeeps.com

Peppery Ginger Perry CocktailPeppery Ginger Perry Cocktail

 

Total Time:   10 mins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 120mls bourbon
  • 90mls ginger liqueur
  • Lemon juice to taste
  • 4 Maraschino Cherries
  • Cracked black pepper

 

Instructions

  1. Bring Perry and bourbon to a simmer in small saucepan.  Stir in ginger liqueur and add lemon juice to taste.
  2. Divide cherries between 2 heatproof glasses or mugs and pour in Perry combination.
  3. Sprinkle with pepper and serve immediately.

 

Recipe adapted from seriouseats.com

Soft Perry CaramelsBequet Apple Cinnamon Caramels A120911 Food & Wine Gift Guide + LG Format 12/2012

 

Cooking Time:  1hr 45mins
Preparation Time:   1hr
Makes:  150

 

Ingredients

  • 1.9L Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 3 cups heavy cream
  • ½ cup sweetened condensed milk
  • 4 cups sugar
  • ¾ cup light corn syrup
  • ¼ cup water
  • 1½ tsp. kosher salt
  • ½ cup unsalted butter
  • ½ tsp. cinnamon
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • Neutral oil, such as canola or grapeseed

 

Instructions

  1. In a large saucepan, simmer the Perry over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced Perry into a bowl.
  2. Line a 9 x 13 inch rimmed pan with foil and coat the foil with nonstick cooking spray.  In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
  3. In another large saucepan, combine the sugar with the reduced Perry, corn syrup, water & salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes.  Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated.  Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245 degrees F on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice & cloves and scrape the caramel into the prepared pan.  Let cool completely, then refrigerate the caramel overnight.
  4. Lightly brush a sheet of parchment paper with oil.  Invert the caramel onto the parchment and peel off the foil.  Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles.  Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.

 

Recipe sourced from delish.com

Salted Caramel PerrySalted Caramel Perry

 

Total Time:   15 mins
Serves:   4

 

Ingredients

  • ⅓ cup dark brown sugar
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • ½ teaspoon sea salt
  • whipped cream, caramel syrup and cinnamon, for garnish

 

Instructions

  1. Combine brown sugar and heavy cream over medium-high heat in a medium heavy-bottomed sauce pot.  Stir until sugar is dissolved in the cream and the mixture bubbles, about 3 minutes.  Add the vanilla, salt and Perry, stir to combine.  Allow mixture to simmer for 10 minutes, or until heated through.
  2. Serve into 4 cups, add whipped cream, caramel syrup and cinnamon, for garnish.

 

Recipe adapted from kitchenmeetsgirl.com

Slow Cooked Perry Pulled PorkSlow Cooked Perry Pulled Pork

 

Preparation Time:   5mins
Cooking  Time:   4-5hrs

 

Ingredients

  • 2-2.5kg pork shoulder, bone-in
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry

 

Instructions

  1. Add sliced onions to the bottom of a 5-6L slow cooker bowl.  Place the pork shoulder on top of the onions.  Sprinkle with seasonings and garlic.  Pour Perry over the pork shoulder and seasonings.  Cover and cook on high for 4-5 hours, or low for 8-10 hours.  Pork is ready when the internal temperature reaches at least 145 degrees F.  Carefully remove Pork from the slow cooker.  Shred by hand using forks.
  2. If desired , return shredded pork to slow cooker to absorb the juices.  Serve with cooked onion slices.

 

Recipe adapted from bakedbyrachel.com

Orchard Boulevardier CocktailOrchard-Boulevardier-Cocktail

 

Total Time:   5 mins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 120mls rye whiskey
  • 60mls Campari
  • 60mls sweet vermouth
  • Garnish: 2 orange twists

 

Instructions

  1. Bring Perry to a simmer in a medium saucepan.  Add rye, Campari and vermouth, stir until warm.
  2. Divide between two heatproof mugs or glass serving glasses, garnish with orange twist and serve immediately.

 

Recipe adapted from seriouseats.com

Pork Cutlets with Perry Sauce

 

Cooking and Preparation Time:   30minsPork Cutlets
Serves:  4

 

Ingredients

  • 500g baby red potatoes
  • 3 tbsp. canola oil
  • 700g pork cutlets
  • 1 1/4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 2 tsp Dijon Mustard
  • 6 cups shredded red cabbage
  • 1 Beurre Bosc Pear

 

Instructions

  1. Place potatoes in a medium saucepan, cover with water, and bring to a boil.  Cook for 8 minutes, then drain.
  2. In a non-stick frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
  3. Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper.  In same frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add cutlets; cook until browned all over, 3 minutes.  Remove from skillet.  Add 1 cup of the Perry; increase heat to high and cook until thickened, 2 minutes.  Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. In a second frying pan, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, pear, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes.  Pour in remaining 1/4 cup Perry and cook 1 minute.
  5. Place cutlets on plates; spoon sauce over pork.  Serve with potatoes and cabbage.

 

Recipe sourced from delish.com

The Snakebite (Guinness and Perry Cocktail)

 

Total Time:   3 minsSnakebite-Guinness-and-Pear-Cider-121-titled-e1447132033221
Serves:   8

 

Ingredients

  • 4  cans Guinness Draught
  • 4 bottles ‘Perfect 5’ by Paracombe Premium Perry

 

Instructions

  1. Fill a tall beer glass half full with the Perry.  Insert a the back side of a spoon into the glass, with the tip touching the inside of the glass above the Perry.  Gently and slowly pour the Guinness over the spoon and allow it to pour down over the Perry.
  2. Give the cocktail a moment to settle and serve.

 

Recipe adapted from fromvalerieskitchen.com