Australian olives and olive oil and Two Hills Merlot, what a treat !
From the outset, I apologize to all Greek people, Greece and Greek culture and so on. I did not in the least want to offend anybody or humiliate the great Greek culture.
What you see in this picture is of course not a Greek dinner, but just a modest dish of olives, Australian olives to be precise. They are coming from an olive groove in Tallarook. Juergen grew them and Michael cured them, and needless to say: they are delicious.
I am of course not known for being a (great) cook or a cook at all. Moreover, I am alone in the vineyard at Glenburn. However, before another session of fruit wire lifting in the evening, I made myself this little dish. The olive oil is also local coming from ‘down the road’. The bread comes from Giant Steps in Healesville and can match any rural bread from Europe.
I am almost done with the wire lifting, only the Pinot Noir is left. Hurrah!!!!
The evenings here are magic. You have to come and see for yourself one day.
The Man from Mosel River 