Volume 49 of the Chamber's Winery newsletter has just landed. It contains sad news for sherry connoisseurs:
Our sincere apologies, particularly for our long time customers, if you missed this in our last edition but our Dry Flor Sherry is now only available in 750ml bottles. We no longer supply either flagons or containers. We fully understand the impact of this decision…
On the other hand the newsletter lifted any true gourmet’s heart with this recipe:
Cross cut a whole Camembert Cheese and soak in our Mt Carmel Port overnight in the fridge. Return to room temperature then add 125g of butter, beat then pat back into the original circle shape and encrust with flaked almonds. Serve with drinks.
Forget the Melbourne Food and Wine Festival Hydra, and forget little half bottles of Manzanilla, and forget Fair-Trade wafers topped with an artisinal anchovy fillet and a dob of tomato concasse, Chambers is where the flavour is.
