Eating our emblem

My favourite spot in the vineyard is the patch of muscat vines just below the restaurant, to the side of the dam.

It’s also the first to bud up in spring and usually the last to be harvested at vintage. For several weeks I have magnificent bunches of drool worthy muscats (and a number of  port grape varieties) to use, mostly and best just as they are.

I ask David how he came to plant the muscats. He replies, ‘Every great vineyard has a plot of table grapes close to the house’. I silently give thanks to people of vision everywhere.

In a few weeks I will make dolmades but right now is the perfect time for a fine tempura batter made simply with white wine and flour to dunk the leaves in, fried till crisp and served with a little sea salt – and more white wine of course.

tempura muscat leaves

Tempura battered vine leaves

Self raising flour

Enough white wine to mix to a thin batter consistency

Vegetable or olive oil for frying (I prefer olive oil but this is a bit indulgent)

Maldon or Murray River salt flakes to serve


Whisk the flour and white wine until the consistency of pouring custard. Two cups of flour will make sufficient tempura for a number of people as a starter.

Our vines are organic so I use the leaves straight from the vine, but if you’re not sure if your vine leaves may contain spray residue wash them well first and then ensure they are completely dry before use.

Dunk the leaves in batter and wipe on the side of the bowl so only a thin coating is left.

Fry in hot oil, turning to brown on each side. Drain on paper towel and serve sprinkled with salt immediately.

Use any left over batter to tempura anything else – young peas, shoots of any sort, flowers – whatever.

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