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Indulge - December 2017
Indulge - December 2017
December 2017
Brought to you by Liquor Stax, where you will always find something different
TOMS STELLA
TASTING CHRISTOPHERS ARTOIS
TIPS CAKE SHOP RECIPE
Optimum Melt-in-my-mouth Tomato
Red Drinking Perfection! & Mussel
Temperatures. Page 3 Linguine.
Page 2 Page 6
2 INDULGE DECEMBER 2017
Long, hot evenings, sunny days, dinners outside and picnics in the park - these are the days of the
endless summer that we love and long for.
$
$ 99
7 ea 1299
ea These days are not complete without the classic Australian bounty of barbecued steaks and sausages
VARIETIES overflowing on paper plates, accompanied with salads, soft bread rolls and a favourite full-bodied red,
served at a room temperature anywhere upwards of 25 degrees, leaving the red wine tasting warm,
overwhelming and the fruit and tannin not quite right.
We often hear the term room temperature but in Australia that term can be seen as slightly irrelevant
for red wines as the ideal temperature means about 15-18 degrees. To help achieve this, there's nothing
River Meraki wrong with popping your reds in the fridge for 10-15 minutes. It's amazing what a difference a light
Pebble Wines
Marlborough Also Rose, chill can make, but remember the colder the wine the more its flavours are suppressed. Some wineries
like Taylors from the Clare Valley are helping you take out the guess work by using optimum drinking
Sauvignon Pinot Grigio
Blanc & Shiraz
750ml 750ml temperature sensors - essentially a sticker that colour changes indicating if your wines need to be chilled
or warmed up.
If putting a bottle of red in the fridge is something that you just cant get your head around, then here are
$
$
1299
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ea a few things that you should keep in mind when selecting your next red. Firstly dont select a wine that is
VARIETIES VARIETIES too high in alcohol, a wine with an alcohol percentage closer to 13 per cent means you have a wine
not as heavy, rich or aggressive, simply put a lighter body that is better suited to a hot balmy night.
Secondly some red grape varieties lend themselves to the idea of summer drinking more than others.
Pinot noir provides the sort of lighter/medium body style red that suits summer situations, and shiraz
Maison and cabernet sauvignon need not be the big rich fruit bombs if they come from cooler regions. Regions
Fortant like Mornington Peninsula in Victoria, the New South Wales highlands, Tasmania, Adelaide Hills, and
French
Taylors Ros Frankland River in Western Australia for satisfying red wines that won't weigh you down.
Sparkling
Estate & Still Many European wine regions such as Southern Rhone in France, Languedoc or Tuscany in Italy, or their
750ml 750ml
grape varieties like Cinsault, Syrah, Dolcetto and Sangiovese are well suited for consumption during
the Australian summer. They come from cooler climates and varieties produce wines that are higher in
$ acidity making them fresher yet still have flavour, making them food friendly.
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For those that love their reds but still find that it is too hot to enjoy their favourite variety there is a great
alternative, ros. Ros is definitely in vogue and the best thing about this is that it is made from all your
VARIETIES
favourite red varieties cabernet, grenache, nebbiolo, pinot noir and shiraz. Ross are no longer sweet
strawberry laden wines, but dry wines with structure with a true varietal flavour profile. They are best
served lightly chilled and there is a ros style for everyone.
Just because its summer doesnt mean we have to miss out on our favourite varieties.
Da Luca
Italian
Pepperjack
Barossa Prosecco Here are a few Reds for you to start with.
750ml 750ml
Customer service did not disappoint as the staff ensured that expectations
were exceeded. Multiple samples of chocolates and biscuits were brought
to the table where my little brothers and I were seated patiently awaiting the
delivery of what we did not yet know would be nothing short of perfection.
The cookie and cream macaroon was delightfully chewy and sweet.
Looking like an oreo, the cool creamy middle was sandwiched between two
exquisitely baked chocolate layers. The special of the day, which included a
Heineken 24*330ml
drink and choice of sweet or salty delight, did not disappoint either. My sweet
tooth was drawn to the ricotta cake. I am not usually a fan of those kinds of
$
48 ea 99
cakes but this one satisfied in a way I will not soon forget. It was so creamy
and delightfully rich.
I did not order an entire cake as I am sure eating it in addition to my previous
selections would have received numerous stares. However, there was a huge
selection of special occasion cakes ready to be picked up and reasonably
priced. My birthday is just around the corner so I know where I am going.
www.liquorstax.com.au
Specials Available: 12/12/17 - 17/12/17
A SPECIAL LIQUOR STAX PROMOTION
4 INDULGE DECEMBER 2017
$
18 99
SAVE $5.00/kg
$
18 99
SAVE $5.00/kg
5
AVE $2.00
99 $
5 99
SAVE $2.00
$
8 99$
GREAT VALUE
8 99
GREAT VALUE
ea ea
Ingredients
Vanilla ice cream
Chocolate syrup
Chocolate sprinkles
Whipped cream
Kahlua Jim Beam Johnnie
White Walker
Baileys Irish Cream Label 37% Red Label
Arktika Vodka 700ml 700ml
Method
1. Lace glass with chocolate sauce and
place in fridge.
$
3599
ea
$
3599
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2. Add 1 shot of Kahlua to blender.
3. Add 1 shot of Arktika Vodka to blender.
4. Add 1 shot of Bailey Irish Cream to blender.
5. Add 3 scoops of vanilla ice cream.
6. Blend until smooth and creamy.
7. Pour your Adult Santa Shake into your cold chocolate laced glass.
Smirnoff
8. Add any whipped cream and sprinkles or chocolate chips desired. Vodka Bundaberg
Red Label Rum UP
Remember to relax and wait for your presents! 700ml 700ml
BERRY PAVLOVA $
3599
ea
$
3999
ea
Piled high with fresh seasonal fruit, this pavlova recipe is an absolute summer show-stopper.
Servings: 10 Cooks in: 1hr 25min
Ingredients Canadian
Club Bombay
Pavlova Original Sapphire
37% Gin
400g fresh strawberries and raspberries 700ml 700ml
200ml double cream
200ml fat-free natural yoghurt
2 Tbsp caster sugar
1 vanilla pod, seeds removed
$
4699
ea
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it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top in some stores due to Liquor Licensing Accords. Tobacco
& alcohol not supplied to or for unders 18s. Images for
illustration purposes only. No trade supplied.
and press down gently to stick them together. Spread the remaining cream mixture over the top layer
Great Prices Save STAX
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and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy! Specials Available: 12/12/17 - 17/12/17
A SPECIAL LIQUOR STAX PROMOTION
6 INDULGE DECEMBER 2017
FRESH AND DELICIOUS, THIS ELEGANT PASTA DISH IS PERFECT FOR A WEEKNIGHT
DINNER OR A CELEBRATORY DINNER WITH A FRIEND. SERVE WITH A FEW ICE COLD
STELLA ARTOIS AND GOOD COMPANY.
INGREDIENTS
1 kg fresh mussels, washed and 12 halved ripe cherry tomatoes
debearded
Small bunch of freshly chopped
Extra virgin olive oil parsley
2 cloves of garlic, sliced 250g fresh linguine
1 pinch of crumbled dried chili flakes Sea salt & freshly ground
(add more to garnish if heat is wanted) black pepper
1 anchovy fillet
METHOD
1. Bring a pan of salted water to the boil. Add a big drizzle of extra virgin olive oil
to a separate smaller pan on a medium heat.
2. Saute garlic, anchovy fillet and pinch of dried chilli flakes. Once the garlic
is fried slightly toss in the cherry tomatoes and wait for them to soften.
3. Add the linguine to the pan of boiling water and cook per the instructions
for an al dente finish.
4. Add mussels to the tomato sauce, stir the pan then cover with lid until all the
mussels open. Throw away any mussels that dont open as they are most likely
not fresh.
5. Drain the pasta, saving a little bit of cooking water, then put it into a big pot
and pour the mussel sauce over the top.
6. Mix together and put the pot back on a low heat for about 2 minute. To finish, Carton of Stella $47.99
season to taste and drizzle over some olive oil, chilli flakes and parsley.
MR LIQUOR
MRLIQUOR.COM.AU
$
34330ml
.99
ctn. SOL MEXICAN BEER
330ML
$
44 .99
330ml
ctn. BIRRA MORETTI
330ML
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12 .99 $
5 .99 $
19.99 $
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ea. ea. ea. ea.
750ml 750ml 750ml 750ml
ea.
700ml
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2 FOR
$
12 .99
750ml
ea. $
25 750ml
.00
$
700ml
ea.
$
29 700ml
.99
ea.
JOHNNIE WALKER
BLACK LABEL
700ML
41 32
POTTS POINT 204 VICTORIA ST T 9357 2855
GERMAN IMPORT IMPORT
$ .99 330ML CANS
$ .99 EARLWOOD 189 WILLIAM ST T 9718 5169
BRIGHTON 354 BAY STREET T 9567 1366
ctn. ctn. CRONULLA 17 THE KINGSWAY T 9527 3562
330ml 330ml RAMSGATE 213 RAMSGATE ROAD T 9529 5740
DRUMMOYNE 180 LYONS RD T 9819 7289
ROCKDALE 14 KING STREET T 9567 6789
EDENSOR PARK 661-671 SMITHFIELD RD T 9753 5336
COOGEE SOUTH 158 MALABAR ROAD T 8347 2470
YAK EATS
Roast Potatoes & Cauliflower 1. Kick things off by preheating your oven to 230C and line an oven tray
600g diced Desiree potatoes with baking paper.
a head of cauliflower
2. Combine the cauliflower, potatoes, lemon zest, olive oil, salt & pepper
cut into small florets
together in bowl. Give them a good toss and turn out onto the lined
Zest of half a lemon
baking tray. Pop them into the oven and roast until golden and crispy
4 tbsp of olive oil
(about 25 mins). Theyll need to be turned once during that time.
1 tsp of sea salt & pepper
3. Whisk all of the dressing ingredients together in a bowl and set aside.
Citrus & Herb Dressing
Juice of a large lemon 4. When the vegetables are about 10 minutes from being ready, itll be
Juice of an orange time to get the fish on.
2 garlic cloves crushed 5. Pat the fillets dry with some paper towel and lightly dust each one in
1 cup of flat-leaf parsley torn the seasoned flour.
12 basil leaves torn
12 mint leaves torn 6. Heat a large fry-pan (non-stick is best) to a medium/high heat and add
cup oregano leaves butter & olive oil. Once the butter starts to foam, fry the fish in batches
3 tbsp olive oil skin side down until the skin is golden and crisp (2-3 minutes). Then
turn quickly and cook for another 1 minute. As each batch is finishing,
Pan Fried Snapper squeeze over some lemon.
4 snapper fillets (skin on) Time to eat
cup of plain flour seasoned with To serve, divide the roast veg between each plate, top with a piece
a pinch of sea salt & pepper
1 tbsp of salted butter
of your beautifully cooked snapper and drizzle the dressing over
each dish.
2x6PKS
1 tbsp of olive oil FOR
30
$
a lemon Sit down, crack open an ice cold Wild Yak and get stuck in.
NOW
AVAILABLE at
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