I agree. Coincidentally made these yesterday as it was pissing down outside. Just out of the oven. 6 kg each..need to mature for a few weeks

No.3..

This is mine-,works really well with the black background

Not my photo but clearly remember Blois from our time in France ~40 yrs ago. Fantastic Gothic architecture. Had the opportunity to work in the Rhone as a winemaker but sadly didn’t take it up.

Looks great..this is the lamb ragout for tonight & a few more meals. Curry is still reducing. Other half has cracked ribs/ strained back from coughing so I’ve cooked enough for the week so can reheat & serve.

This is our creek flowing after yesterday’s rain. It was a raging torrent last night & the sheep had to spend the night on the far side. So comforting having water in this landscape when summer can be so brutal

There’s 50 Ha of vineyard down there somewhere..another fun morning for pruning @ 1.5°C. At least it’s not a hard frost

Here it is..apparently they like sandy soil. They’re not prolific..but taste fantastic

Mount Zero EVOO in a cask 2L or 15L. Stays fresh for longer.

I’m a huge fan of marmalade- eat it every day without fail. This is the best I’ve had, including my mum’s & grandmother’s, both excellent marmalade makers. Made by a local woman in the hills behind Benalla. Cleans up at the Aust. Marmalade Awards every year.. @marcuskelson.bsky.social

As you know I don’t watch it but this wouldn’t be served up on masterchef either

Slow-roasted venison shoulder- 5hrs on top of the wood stove. Smells great..just have to make a juniper/gin sauce to go with it @marcuskelson.bsky.social

Lambs in the vineyard this morning..one was quite curious. The sheep spend the cooler months in the vineyard post-harvest.

This is our stainless stockpot. I make stock & slow cook on the woodstove now it is cool enough for the fire. 24hrs on a gas hob is not a viable option.. I get ~6L of reduced stock from 40L

Venison backstrap, duck fat potatoes red wine & gin demiglaze. Worth the effort

Venison backstrap…almost looks like a super lean beef fillet..can’t wait to cook some of it.

Still have this one, a couple of Banshees albums & Birthday Party etc. Big influence in my life then, not so much now. Tend to listen to their later solo work - Peter Murphy, Paul Weller & more jazz & classical now although they occasionally get a spin.

That’s the result..tender & melting. If it didn’t have to go & protect our new lambs tonight I’d have a glass of red with it

This is our dinner tonight- home grown lamb leg studded with garlic & anchovies on rosemary & rubbed with smoked paprika. Hot oven for 30 mins & then slow ~100°C for 4+ hrs.

Picked 8T from our last block of Pinot Noir for vintage 2026 today before the forecast rain next week. After such a tough season with sfa rainfall, ridiculous heat & tropical humidity, the fruit quality looks excellent.

Vineyard view from where we’re fencing during a brief lull in harvest. Very thankful for the 50mm of rain we’ve had this week. We’d had 1mm for the year before then. #winecountry #wine

Smoke haze from the Longwood VIC fire in the vineyard this morning. Not great but at least the vineyard is visible, unlike 2020. Still hope that we may have a vintage 🤞🤞

My kelpie boys Ralph & Sam moving sheep to the back of the property. First day on sheep after the Xmas break & the opportunity to shed some Xmas kilos, after lying around bored witless for weeks..#workingdogs

That’s the vineyard in 2020..12 days of that. Disgusting to work in as well

One of our kelpies Sam is a dead ringer for yours. I showed your dog’s picture to my wife & she exclaimed ‘that’s Sam’. Not a great photo of ours but the similarity is there. Our other kelpie not so.

Lovely dogs..too smart for their own good sometimes. We always had black & tans.swore I’d never have a red & tan..ended up with two..Wouldn’t have it any other way now.

Evie, our Xmas Eve orphan, truly a survivor. & sweet-natured. Got through the worst 3 days we’ve had in years..especially today..#lambs

This was taken by one of my crew who was working on the Walwa fire last night. I’ll be there tonight & over the weekend. We’ve been starting work @ first light to try & beat the heat but it’s already 30°C @ 6am.. Hopefully it doesn’t get too wild today

Sunscreen protection for grapevines with 3 days of 40+°C coming. First photo is without sunscreen, second photo of a couple of blocks with the first sunscreen application. #wine #heatwave #beechworthwineregion

Thought they’d come up to the house to put some pressure on for an early feed #sheep