13/9/2018 0 Comments Wine and Cheese: Lazy SundaysAfter 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 BoardWineBrave New Wine 'Klusterphunk' Chardonnay CheeseLa 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 ElseKnutsford Gourmet Pink Peppercorn Lavosh & Poppyseed Crisp Breads Sliced Pear Strawberries Kalamata Olives Aeropress: Our Favourite Recipes So farStandardSeb 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 InvertedWe'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
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