YourAustralianhostsEarlandFionaofferyougourmetmeals,
wonderfulwinesandcheeses,excursionstohistoricalsitesand
wineries,whilstcruisingthebeautifulNivernaisCanal,passing
throughvillageswithwonderfulviewsoverthecountryside.
COLIBRIbecomesyourhomefortheweek,designedfor 4
guests,offering2 spaciousensuitecabinswithmodernstylish
bathrooms,providingluxurywithanairofrelaxedelegance.Ì Ì Ì Ì Ì
L ii t Ni i ls
TheBarge Colibri
Relax and be enveloped in
the magic of ColibriCONTACT US - EARL & FIONA PILATTI
Owners and operators of Colibri
[email protected] http://www.bargecolibri.com
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Chanel chanel.com, 1300 242 635 Chef vs Clay
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Teranova teranova.com.au, (02) 9386 0063 The DEA
Store thedeastore.com, (02) 9698 8150 The Essential
Ingredient essentialingredient.com.au The Lost + Found
Department thelostandfounddepartment.com.au
Utopia Art utopiaartsydney.com.au Williams Sonoma
williamssonoma.com.au Wonki Ware wonkiware.com.auCo ok’s notes
Measures & equipment
- All cup and spoon measures are level and
based on Australian metric measures. - Eggs have an average weight of 59gm
unless otherwise specified. - Fruit and vegetables are washed, peeled and
medium-sized unless otherwise specified. - Oven temperatures are for conventional ovens
and need to be adjusted for fan-forced ovens. - Pans are medium-sized and heavy-based;
cake tins are stainless steel, unless
otherwise specified.
Cooking tips
- When seasoning food, we use sea salt and
freshly ground pepper. - To blanch an ingredient, cook it briefly in
boiling water, then drain it. To refresh it, plunge
it in plenty of iced water, then drain it. - We recommend using free-range eggs,
chicken and pork. We use female pork
for preference. - Unless specified, neutral oil means any of
grapeseed, canola, sunflower or vegetable oil. - To dry-roast spices, cook in a dry pan, stirring
over medium-high heat until fragrant. Cooking
time varies. - Non-reactive bowls are made from glass,
ceramic or plastic. Use them in preference
to metal bowls when marinating to prevent
the acid in marinades reacting with metal
and imparting a metallic taste.- All herbs are fresh, with leaves and tender
stems used, unless specified. - Eggwash is lightly beaten egg used for
glazing or sealing. - Sugar syrup is made of equal parts sugar
and water, unless otherwise specified. Bring
the mixture to the boil to dissolve sugar,
remove from heat and cool before use. - Acidulated water is a mixture of water
and lemon juice. - To blind bake, line a pastry-lined tart tin with
baking paper, then fill it with weights (ceramic
weights, rice and dried beans work best). - To clarify butter, cook it over low heat until the
fat and milk solids separate. Strain off the clear
butter and discard the milk solids. You will lose
about 20 per cent of the volume in milk solids.