Wine and Cheese: Lazy Sundays

After a long week of new events, shoots and articles, we try to keep our sundays pretty quiet. This Sunday we tried to make learn a few tricks on the new aeropress we won at the WA Aeropress championships (From a raffle, not from being good at making coffee), passed through our local farmers market and our favourite local vintage store before stopping in to Little Cheese Shop to make a cheese board.

Geoff is a wizard for pairing wine with cheese. We had been looking for a chance to break out a beautiful bottle of Brave New Wine Klusterphunk, and Geoff's recommendations all paired beautifully, the highlight being a goat's chevre made by Kris Lloyd of Woodside Cheese Wrights and seasoned with lemon myrtle and green ants.

If you haven't had green ants before-- and we hadn't-- they are a little flavour explosion of citrus and spiciness. We can't recommend it enough! 

Our Cheese Board

Wine

Brave New Wine 'Klusterphunk' Chardonnay

Cheese

La Tur Soft Ripened mixed milk cheese. 
Yallingup Cheese Co. x Little Cheese Shop Nut Brown Washed Rind Brie 
Kris Lloyd Artisans Anthill 
Rolf Beeler 28 Month Extra Affinage Gruyere

Everything Else

Knutsford Gourmet Pink Peppercorn Lavosh & Poppyseed Crisp Breads
​Sliced Pear
Strawberries
Kalamata Olives

Aeropress: Our Favourite Recipes So far

Standard

Seb from Laika Coffee Roasters, incidentally the co-host for the Aeropress championship, was happy to hook us up with some locally roasted coffee and a simple recipe:

95° Water
15g Coffee
Medium-Fine Grind

Pour 50g of water and swirl the Aeropress
at 0:30 pour to 150g, continue swirling
at 1:00 pour to 250g, swirl and cap the plunger on the aeropress
​Plunge at 3:30

Inverted

We've also been experimenting with a lower yield inverted method recipe based on how we like to make French press coffee. 

96° Water
12g Coffee
Medium-Fine Grind

​Pour 50g of water, stir for 30 seconds.
Pour in remaining 150g
​Rotate and plunge at 3:00