RECIPE BY SHARON ROMEO

FINO SEPPELTSFIELD


BAROSSA RECIPES // ESPRESSO MARTAWNY

Seppeltsfield has re-imagined the classic Espresso Martini with its signature fortified wine expression – Tawny.

Fittingly remixed as an Espresso Martawny, this bootleg cocktail takes the bitter-sweet flavours of the original to a new level of complexity.

Seppeltsfield Para Grand Tawny – our recommended expression for the Martawny – is characterised by its luscious texture, with flavours of roasted nut praline, brandied raisins and crème brûlée. This perfectly complements the hedonistic aromas and flavours of quality, freshly brewed espresso.

Along with flavour complexity, the viscosity of Tawny also assists the espresso crema form neatly on the top of the glass, even after vigorous shaking.

>> A classic take of the traditional Espresso Martini recipe… Fino Seppeltsfield’s Espresso Martawny, made with Seppeltsfield Para Grand Tawny

INGREDIENTS

  • 1 x 375g packet Carême all butter puff pastry, defrosted
  • 2 tsp olive oil
  • 70g chargrilled capsicum strips
  • 4 tablespoons of green or black olive tapenade
  • 260g vine ripened cherry tomatoes
  • 100g greek feta, crumbled
  • Salt and pepper, to taste

METHOD

Preheat oven to 200 degrees Celsius fan-forced.

Lay the pastry vertically and cut the puff pastry in half horizontally and then cut each in half vertically so you have four small rectangular pizzas.

Top the puff pizza bases with dollops of olive tapenade, chargrilled capsicum strips and vine ripened cherry tomatoes. Season to taste, then crumble over the feta and bake for 30 minutes until the edges are golden and the base is crisp.

>> Sharon Romeo of Fino Seppeltsfield pouring the Espresso Martawny

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