"Welcome to Five Senses Coffee"

If ever there was a time for seeking solace through comfort food, it’s now, during these chilly winter months. There’s something about single-digit temperatures and masses of grey clouds on the horizon that conjures up daydreams of gastronomic delights.

Where better to bring the daydreams to life than Ten Minutes by Tractor, which recently bagged the award for “Best Restaurant in a Winery” in the Mornington Peninsula Regional Awards for Excellence. This is just the latest of a swag of awards for Ten Minutes by Tractor, including the highly coveted Gourmet Traveller Wine List of the Year (2008).

The wines at Ten Minutes by Tractor regularly receive outstanding reviews by some of Australia’s most discerning and respected wine buffs. Big names like Jancis Robinson, Tyson Stelzer of Wine Business Monthly and Ralph Kyte-Powell of The Age Epicure.

Chef Stuart Bell brings a wealth of experience to the Ten Minutes by Table kitchen. He has created a mouth-watering menu which is designed to complement the stunning wines. The hearty duet of pork, which combines braised cheek and roasted fillet on crushed swede and carrot, drizzled with pork jus and served with a pickled apple coulis, is sure to ward off the winter chill.

Stuart has offered to share one of his luscious recipes for you to try your hand at; Local Asparagus with Port Phillip Snapper Fillets, Tomato and Pine Nut Dressing. If you’re looking for the perfect wine to accompany this dish, try the 2006 Ten Minutes by Tractor Wallis Vineyard Chardonnay.

Local Asparagus with Port Phillip Snapper Fillets, Tomato and Pine Nut Dressing

Ingredients

Port Phillip Snapper Fillets
Asparagus

Dressing ingredients:
20ml red wine vinegar
60ml olive oil
10ml balsamic vinegar
Chives, chopped
Dill, chopped
Basil, chopped
Juice of half a lemon
20ml walnut oil
1 teaspoon Dijon mustard
Salt and Pepper
1 tomato, deseeded and diced
Pine nuts, toasted

Method

Preheat oven.

Whisk dressing ingredients together.

Clean snapper fillets by removing the small bones from the centre of the fillet. Sear fillets in a hot frypan then cook in the pre-heated oven for around 6 minutes (depending on the size of the fillets). When cooked, dress with a little lemon juice and olive oil.

Prepare asparagus by cutting off the base by around ¼. Blanch asparagus in salted, boiling water for 1 minute.

To serve, place asparagus spears on the plate, top with the rolled snapper fillet, then spoon over dressing. Garnish with a little dill.

Ten Minutes by Tractor:
1333 Mornington Flinders Road, Main Ridge VIC 3928;
Phone: (03) 5989 6080
www.tenminutesbytractor.com.au
Opening Hours:
Lunch from Wednesday to Sunday, 12.00pm – 3.00pm,
Dinner Thursday – Saturday from 6.30pm