La Petite Mort



A favourite, quick snack at Tansley Farm is what we like to call La Petite Mort.

Step 1. I like to use a nice, fresh sourdough bread cut into medium-thick slices. A pain paysan would work as well, but a typical baguette might be slightly less interesting.

step1

Step 2: Drizzle some robust olive oil (from Tansley Farm, of course) over the bread until it soaks in a little. You could do this step after the cheese (see Step 3), but the cheese can prevent the bread from taking up a lot of the oil.

step2

Step 3. Spread some fresh chèvre goat cheese over the oil. We use our own, raw-milk chèvre.

step3

Step 4. Ideally, you now want to sprinkle some piment d’Espelette over the cheese, but this can be hard to come by in Australia. A great alternative is some cracked pepper.

step4

There you have it — I know you will love your petite mort as much as I do.

step5

—Brewmaster

 

2015 L’Orpheline ‘Sauvage’ sparkling cider now available



It is with some pride that we are now ‘officially’ releasing our 2015 L’Orpheline Sauvage sparkling cider. It is without doubt our best cider yet, with a little dance of bubbles on the palette, a clean taste and dry finish. I like to explain to people that it is best appreciated as ‘champagne’ made from apples, because it is probably the apéro most similar to that famous bubbly wine from France.

This year’s Sauvage is made from two apple varieties — red Jonathan & granny smith — and it is about 7% alcohol by volume (a little stronger, but smoother, than the 2014 vintage).

I also tried something a little different this year, but you need a little Cider-Making 101 to understand why this change was important.

Unlike in the juice from grapes, wild yeasts (and we only ever use wild-yeast fermentation in the barrel) tend to have a little trouble surviving on apple juice alone, which means that ciders fermented this natural way tend to finish fermenting well before all the sugars are consumed. This results in ciders that tend to be on the sweet side, and also why completely dry ciders like L’Orpheline are exceedingly rare (especially in Australia; think of the ciders you typically get on tap in the pub).

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