New Recipe Alert! Greek Slow Roasted Leg of Lamb with Vegetables

Spring is for lamb roasts and I created this recipe last year for a local publication I write for, and use it regularly at home so I thought I would give it to you here! You can find it under the Recipe tab in the Menu. As always tag me if you cook it or let me know your thoughts!

I am partial to local producers Allington Family Farm lamb but any good lamb shoulder or leg will work for this recipe! It’s perfect for feeding a group and looks spectacular at the table!

The secret with this recipe is covering the lamb in baking paper and foil creating a cartouche to seal in the moisture and heat which creates a lovely tender meat. It’s worth marinating over night if you can but if you’re time poor 4 hours will do it! The perfect Sunday Spring roast!


Hello! It’s been a while since I updated here! Life, Covid and family got in the way. I am busy creating recipes for a local publisher some of which you can find inside my Published Works and others now under Recipes. The first of which is my Chicken with Cacio É Pepe Orzo.

I’ve been drinking lots of great wines in 2022 and I will update In My Glass slowly for those looking for new wines to drink! The warmer weather is coming here and I can’t wait for summer wines!

Until my next entry! Make sure you sign up for updates to get the recipes!

Let’s Taste!

Hi there!! Happy new year and gong xi fa cai! Sorry it’s been a while since I shared here but I aim to try and remedy that! The start of the year has been a whirlwind of family emergencies and lockdowns but I’m back!

To start off the year here’s some of what I’ve been drinking this 2021 so far and some drops you should definitely taste!

Idée Fixe

Vasse Felix

Margaret River, WA

From a mysterious clone of Chardonnay discovered in the Vasse Felix wine estate in Karridale in the Margaret River region comes this gorgeous Blanc de Blanc. It has beautiful mousse and fine bubbles, apple and lemon pith, almond notes. So beautiful and it was the perfect New Years Eve bubbles! Definitely going to be my favourite bubbles for the year!

Long Way Around


Murrumbateman, NSW

From Ravensworth in Murrumbateman comes 2020 ‘Long Way Around’ Bianco.
Ravensworth made no wine from their vineyard last year due to the impact of smoke taint on their fruit from the bushfires. Friends in wine from WA helped out including Dormilona wines , Forest Hill, and viticulturist Lee Haselgrove with some fruit to make this delicious blend. Fruit travelled 4500 km across from WA, five trucks, one train and a boat carried eight varieties, from five regions to Murrumbateman.
This is mostly Trebbiano from the Swan Valley with some time on skins and barrel fermented blended with Gewurztraminer from Frankland River and Riesling from Porongorups.
Smells like apricot and ginger, with peach, almond and citrus on the palate, it’s textural and complex with hint of spice. A beautiful example of the wine community coming together to create something special.

2018 CHN Chenin Blanc

Brash Higgins

Blewitt Springs, South Australia

Chenin love from Brash Higgins, the 2018 ‘CHN’ Chenin Blanc is gorgeous. I’m a huge fan of Chenin. This is made from fruit in the Blewitt Springs subregion of McLaren Vale, and was fermented wild in barrel for 12 months. Gorgeous gold in the glass, with aromas of honey and apricot, notes of lemon and peach on the palate with a delicate saline finish. Matches perfect with Thai food!

2020 Highbury Fields Sauvignon Blanc

Forest Hill Vineyard

Mount Barker, Western Australia

Summer in a bottle is the best descriptor for Forest Hill Vineyard 2020 Highbury Fields Sauvignon Blanc. This is a cool climate Sauvignon Blanc from Mt Barker. The aromas of citrus and passionfruit waft from your glass into a balmy summer evening. Fresh and bright with passionfruit, citrus and herbs on the palate. Quite textural, so delicious and was given 90 points by Ray Jordan and in his Top 100 whites for 2020. Purchased on visit to their gorgeous cellar door in September last year. One of my favourite wine regions.

Frankland River Swinney Vineyard and Viticulture

A recent visit to the Frankland River region led me to call in on Swinney Wines viticulturist Lee Haselgrove who resides on the vineyard. Lee has been at Swinneys for 6 years but has been tending vines for much longer in his career. He has a deep understanding of the land and vines and his background in viticulture is an invaluable asset to any winery.

I was fortunate to spend a couple of hours with Lee talking all things vines and touring the vineyard. Most people when tasting wine will ask about the winemaking process, but few will take time to understand the level of work required, maintenance and care involved of the fruit and vineyard that goes into that bottle of wine.

The vines Lee cares for have served many great winemakers in Western Australia’s Great Southern region including favourites of mine Brave New Wine and La Violetta among many others. If you’ve had a wine from the region, chances are it may have been made with fruit that was cared for by Lee.

During my visit Lee tells me about bush vine viticulture which is a passion and his focus on dry farming. A practice in many old world regions of European winemaking, in fact in some regions irrigation is outlawed to prevent diluted wine and to prevent quantity over quality. It’s long been controversial. Lee, like myself, loves wines that express the site and the season, an authenticity an uniqueness that comes from getting the vineyard site to express it’s characteristics. He explains that he uses irrigation very carefully.

“Our whole industry has grown up thinking irrigation is crucial, and that we need all sorts of instruments to tell us how much water vines need, and all of it is very well intentioned, and earlier in my career I used lots of those tools, but the premise they are all based on is at best partially flawed, and at worst quite wrong. I know that its much better that the plant feels confident. My goal is to anticipate its needs and help it, not control it”.

The whole vineyard has been irrigated since its establishment in 1998. Lee started the direction towards dry farming in 2013 when he started at Swinney’s. In more recent years irrigation systems have been removed from some vineyard sections after 5 years of weaning them off the water. Minimal irrigation and dry grown grapes tend to produce concentrated, intense wines that drink well young and have great potential to develop with bottle age.

I learn Grenache is a very drought tolerant variety and it is clever in that it has its own mechanisms for regulating moisture levels. Lee explains that the plant decides early in the day how much water it will sacrifice when environmental conditions are unfavourable, “Grenache thinks its better to look after yourself, than expect someone else to come along and keep you alive (at least from a hydration perspective). Shiraz exhibits the opposite behaviour”.

“I started becoming a much better viticulturist when I thought about all the great fruit and vegetables that I’d eaten and who grew them, and how” he says. “My grandma had an orange tree, and she would water it for about a week once a year, really slowly. She moved the slow dripping hose all around the plant’s base every few hours. The orange tree was in the chook house, so it was getting plenty of organic treatment. Those oranges were the best I’ve ever eaten. No sensors, no science. Just sense.”

Lee is all about managing vines from the root systems up. He tells me of techniques to encourage root systems to grow outwards and seek nutrients. A good root system is vital to overall vine growth and quality and particularly important for early season vine growth. Lee uses deep row cultivation between vine rows to assist in developing larger root systems. Ripping vine roots encourages new growth and like in gardening, offers better physical conditions for the new roots to explore, and leads to a stronger plant over time and can also minimise the likelihood of water stress effects.

He demonstrates to me pruning of vines and he explains how this is important for new growth for the next vintage, he has come to rely on the wonderful local Afghani community in the Mount Barker region during vintage and pruning. We discuss vineyard composting which can save considerable costs. Lee prefers to use compost over fertilisers and wants all of the soil nourishing the plant, not just the bit it can reach.

Interestingly we discuss how climate change is not only impacting irrigation but also how it is impacting the diversity and change in wine varieties grown in the region. Australia is known for a lot of French varieties like Chardonnay and Cabernet Sauvignon, but diversifying into more heat and drought tolerant varieties such as vermentino and cinsault is being considered more. Of course this problem is not confined to Australia, but is a global problem.

My visit was a thoroughly enjoyable experience and with not much attention paid to viticulture in wine media a thought provoking visit. Swinney’s Farvie Grenache and Syrah recently received 98 points from Ray Jordan and this can be attributed to the hard work that goes into all levels of winemaking including the care of the fruit.

Liberté Dreams

I dreamt of eating at Liberté restaurant in Albany in Western Australia’s Great Southern since it opened. It is renowned as a national darling, and was named best bar in Australia in 2019. I’m always excited when dreams come true!

Housed in the historic London Hotel in Albany, which was built in the early 1900’s, it is a bar and restaurant with Parisian decor, antique furniture and gilded mirrors.

Liberté’s menu is a fusion of French and Vietnamese bold flavours, that deserve all the chef hats. Most famous for its chilli crab and garlic noodles, these are the must have dish, and after trying them I would actually sell up and move to Albany for them.

Chilli Crab and Garlic Noodles
Prawn and pork dumplings

I also tried their delicious kingfish crudo with ginger, chilli oil and lime served with seaweed crackle, it was fresh and zingy with lots of crunch. On the menu also sizzling squid, prawn and pork dumplings, crispy pork belly with a delicious remoulade of apple, brussel sprouts, mint and sesame, and for dessert ginger brûlée complete with toffee and dragonfruit.

Kingfish Crudo with Seaweed Crackle
Crispy Pork Belly with Brussel Sprout, Granny Smith Apple, Mint and Toasted Sesame Remoulade
Ginger Brûlée

For drinks, the cocktails are extensive and there’s something for everyone from spritzes to smoky drinks. I had a special “West of the Tracks” with gin, makrut lime vermouth, orange juice and samphire bitters.

West of the Tracks Cocktail

A beautiful meal with memorable flavours and definitely worth the visit if you are in the region.

Meet Sloane

I’m Sloane, and here you’ll find me writing on all the things I love to eat and cook and sometimes drink. I’m known for the best Monday bakes in my work office, I have also freelanced in my spare time for local publishers on the latest bars and restaurants around Perth. I love to travel and explore food and wine and love learning in this space. I am a home cook who is all about nourishing your soul, exploring flavours and I don’t think that calories count on weekends. I look forward to sharing with you my thoughts, recipes and writing. You can also find me on Instagram here