On a beautiful autumn day in the wine region of McLaren Flat we had a great lunch at The Currant Shed.
As the name implies, The Currant Shed is a former currant drying shed. It is over a hundred years old.
The shed harks back to an era when the area was planted out to vegetables and almonds more than it was to vines for wine.
The homestead was one of the first in the region.
Very cute citrus trees are planted out the front of the shed.
Before the rush. Today was totally booked out.
They grow their own vegetables and herbs for the kitchen.
The quince that accompanied my duck came from this heavily ladened tree.
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| Amuse Bouche |
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| Foamed brie with corn bark. Warm bread rolls with shiraz salted butter. |
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| Spencer Gulf Prawns, coconut, soybeans and lime. Accompanied by a glass of Shottesbrooke Chardonnay. |
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| Smoked Kingfish, apple, onion, mustard. Accompanied by a glass of Tim Adams Viognier. |
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| Lamb Shoulder, heirloom tomatoes, fetta. Accompanied by a glass of Shottesbrooke Shiraz. |
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| Duck, quince, pear and baby spinach. |
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| Hindmarsh Valley Emme, cherries, honeyed walnuts and sesame lavosh. |
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| Dark Chocolate, Fig, almond cream and soil. |
We also stopped in at Parri Estate Winery to stock up on some Grenache, Shiraz and Savagin. Great wines and owner John Phillips is an outstanding host. They were also doing a huge trade in wood oven pizzas. Next time!
