After this event I went home and made a wild fennel frittata and had it with a bottle of Rocky Passes Estate syrah – a very fine wine and the only bottle left over from the book signing event held in Readings in Hawthorn (Sicilian Seafood Cooking).
Friends Vitto Oles & Candi Westney own and run Rocky Passes Estate and they graciously donated the wine for the Readings event.
Vitto is the viticulturist and wine-maker of exceptionally good Syrah and Candi is just as important because she is responsible for the entertainment – the music concerts, performances and art exhibitions. Both manage the cellar door and the range of appetising Argentinian/Spanish inspired morsels (tapas) that are available when you visit their winery.
Rocky Passes Estate is at the spectacular southern end of the Strathbogie Ranges, near Seymour in Victoria. If you look at their wine label you will notice two eagles – these birds are often soaring above their very attractive property.
The winery is relatively new and had its first vintage of Syrah in 2004 and every vintage since has been highly rated by James Halliday. The winery is open Sundays 11-5pm or by appointment and Tapas also served onthe last Friday of the month as well as during art openings and special events.
I love wild fennel and when I find it I use it.
I have written about frittata in a previous post and as you see it is not difficult to make. The fennel can be replaced by any wilted green vegetable, for example spinach, endives, spring onions or asparagus.
Wild greens are superb or you can use bulb fennel, but keep the greens.You can vary the amounts of vegetables but as a general guide I would use 3-4 eggs to a cup of greens. For this frittata I used 12 eggs and it fed 4 of us (we were greedy).
Remember to use a spatula to lift the cooked part of the frittata as it cooks and release the uncooked egg. Need I say that I only use free range eggs?
Then flip it over – I used a pizza tray. Finally, slide the frittata out. At the Readings book signing event I accompanied the Rocky passes with green Sicilian olives (olive schiacciate), marinaded anchovies.