Easter Sunday with the Henschke’s

4 Apr
2010

I was meant to have the morning free mind you, but since I had accepted Stephen’s invitation to dine at his home for lunch earlier, the winemakers asked if I would mind coming in the morning to help them out with the work that needs to be done. No worries said Gazza.

I had spent the night prior preparing my Italian biscotti, or as Fella kept referring to them as petit fours, even though I constantly reminded him that I was only preparing three variations of sweet nibbles. They ranged from praline, mamma’s buoni ma brutti biscotti, to nonna’s butter biscuits. I’ll admit, I was rapped with myself for how mum’s biscotti and the praline came out, but nonna’s were a little crumbly and did not look one iota like the ones she makes. I suppose you’d call them ‘rustic’ if we were trying to be coy about it.

I used my three antique plates I found and purchased a month ago at the Angaston Abbey to arrange my biscotti on and brought them over Sunday morning to the Henschke residence. We worked all morning but it wasn’t really work, I mean, we were having fun at the same time, and it is always more relaxed on the weekends.

Lunchtime rolled around and we got changed out of our manly and smelly work-gear to head over to Prue & Stephen’s house. It’s an old stone cottage with a magnificent garden, which Prue gave me a tour of later on. We had sparkling to start off with and met Prue’s sister with her research colleagues from London and then we all moved out to the pool area where the table was set up.

Lunch was totally worth the work stint in the morning. We had some fresh prawns to start off with and always a nice bottle of wine on the table. Then for main we had duck, with home grown chat potatoes, with home grown beans and shelled hazelnuts (courtesy of their son Andreas), heavenly cooked mushrooms and a simple green salad.

After playing a few games around the table I got off chatting to their daughter Justine who is also my age. The biscotti came out and I was paranoid they wouldn’t like them, but they all adored the display and after I’d explained each one they all had a story to them which I’m assuming made them more approachable! They loved them! The English people raved about nonna’s ‘rustic’ biscotti, and they all loved the half a kilo of nuts I’d mentioned I used for the buoni ma brutti, and the praline was awesome. It was pretty much all eaten anyway so that was the goal, wasn’t it!

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