Jay Byrnes, Swinging Bridge Wines Events Coordinator, shares a few of his favourite things.

Summer is always filled with music for me. I’m looking forward to seeing live music, catching up with fellow musicians to rehearse and planning out my year of musical journeys!

It’s also the perfect time to eat seafood and fresh fruit in the sun, with vibrant, bright wines as the perfect accompaniment to the weather! Once the cold weather disappears I always look forward to good food, a picnic rug on the grass in my backyard and playing with my dogs.

For me #003 Amber is a perfect summer’s afternoon wine, it’s one of our experimental wines, a skin contact blend of Riesling, Pinot Gris and Gewurztraminer. It’s got a spritely, acidic backbone which is the perfect contrast to a warm day. Then I’d follow it with a bottle of our Hill Park Chardonnay with dinner.

 

Nothing beats a charcoal bbq for the perfect summer recipe. I do it just like my Father-in-Law in Venezuela, and having many people around to enjoy it is essential. The Hill Park Pinot is the perfect wine to pair with a smokey piece of Beef or lamb.

Listening to Beethoven’s Pastoral Symphony always brings back memories of summers sitting in parks in Europe, though as a musician it’s always a challenge to pick a favourite song!

Some of my best summers growing up were holidays to my auntie’s house in Nelson Bay. Memories of getting thrown around on a donut behind the boat or burning to a crisp while playing beach cricket always brings a smile to my face.

This summer will be filled with quality time with my beautiful wife, exploring more of what the Orange Region has to offer and sharing a glass or two of wine with visiting friends who we haven’t been able to see for many months.

Venezuelan Charcoal BBQ Recipe

Ingredients

Meat:
Beef steak also known as “Punta Trasera” or tri tip
1 head of garlic, minced
2-3 sprigs of rosemary tied together to form a brush
4 TBSP of parsley, minced
½ cup of Olive Oil
Salt and pepper to taste
Chorizos, sliced

Guasacaca Sauce:
1 avocado, pureed
1 small green capsicum
1 bunch of coriander
1 small white onion
1 lemon, juiced
Vegetable oil
Salt and Pepper to taste

Barbecue Meat

  1. Prepare an oil-mix mixing the olive oil, garlic, parsley, salt and pepper.
  2. Cook the meat over a hot grill and turn it until it is nicely browned on both sides. Every time you turn it, brush it with the oil mix using the rosemary brush.
  3. When it’s done, let the meat rest on a wooden board for few minutes. Then, slice it and put it back on the grill, until it reaches the term of your preference.
  4. Also, put the chorizos on the grill. Grill them for about 15 minutes, until they are browned on the outside and cooked through. Turning with tongs every two minutes while grilling.

Guasacaca Sauce

  1. Mix the ingredients of the Guasacaca in a food processor, but leave it a little chunky.

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