AFGHAN HAWKER CHICKEN
(Serves 4)

8 lge chicken drumsticks, knuckles and skin removed
olive oil
freshly ground spices such as:
        cardamom, black and yellow mustard seeds,                  
        fennel, coriander and tumeric, ground to a 
        rough texture
8 lge eschalots, trimmed
crushed garlic
rock salt

To serve:

roasted red capsicum, seeded and cut into strips
fruit chutney
green salad

Rub the drumsticks all over with olive oil, then roll in freshly ground 
spices and bake in a pre-heated 185 degree oven for 140 mins.

Coat the eschalots in a mixture of olive oil, crushed garlic and rock
salt, place on a flat tray and bake in the oven for 30 mins.

To serve:

Place two drumsticks on individual serving plates and serve with the
baked eschalots, roasted red capsicum strips, fruit chutney and a mixed green salad.

(Best served with chilled Vinifera 2003 Limited Release Semillon or 2003 Riesling)

Warren Fahey







BARBEQUED FIGS
(Serves 6)

12 fresh figs
300 ml Green Ginger wine                                   
2 tablespoons honey
a pinch of cinnamon

Sabayon:
6 egg yolks
2 tablespoons caster sugar
2 tablespoos Calvados

Raspberry Sauce:
250g raspberries
1/2 cup water
1/4 cup sugar
1 vanilla bean, cut into pieces

Place the figs in a bowl. Mix together the ginger wine, honey and cinnamon and pour over the figs.

        To make the sabayon:  in a separate bowl combine the egg yolks, sugar and Calvados. Place the bowl over a saucepan of simmering water and whisk until light and thick; the sabayon will cling to the whisk when raised.

        To make the raspberry sauce:  puree the raspberries in a blender or food processor. Force the puree through a sieve to remove the seeds. Bring the water to the boil with the sugar and vanilla bean, stirring until the sugar dissolves. Slowly add the syrup to the raspberry puree and allow to cool to room temperature. The vanilla bean may be removed at this point, or left in when serving.

        When ready to serve, grill the figs on a hot barbeque. Ladle some raspberry sauce onto each plate, place 4 figs halves on top and spoon the sabayon over.

(Best served with chilled Vinifera 2002 Easter Semillon)

The Country Club, Hyatt Sactuary Cove, QLD