THE GOLDEN CHALICE - A HORSE IS A HORSE, OF COURSE, OF COURSE!

Gunsynd..."The Goodniwindi Grey"...and the monument to the championhttps://www.grc.qld.gov.au/gunsynd

Tails with the legendary Harry White on board

Winx

Much excitement has engulfed us of late, not the least being Harry and Meghan’s heart-warming visit.  Their time spent here in the Land Down Under was filled with myriad memorable moments, many of which, simultaneously, caused me tears and smiles.  I’m a sook – always have been – and am not embarrassed to admit it. 

On top of the highlights of the Royal visit it’s also that time of the year again.

 

The Spring Carnival is off and galloping, encompassing the Melbourne Cup Carnival during its course.  Stars of the equine variety are on full display showing their mettle.  Fashions of the Field stars are out and about strutting their stuff, too.  

Winx proved last Saturday, once again, the champion she is.  She became the one and only four times Cox Plate winner...her 29th consecutive win  And yes, I was a nervous-wreck watching the race...with a few tears lubricating my eyes.  The seven year old mare, Winx is now off on a well-earned summer break.

It’s no secret I enjoy the Spring and Melbourne Cup Carnivals.  Unfortunately, I’ve never attended a Melbourne Cup Day – held at Flemington Racecourse, Melbourne.  Such is life!

 
The mighty Australian champion horses Tails and Gunsynd each ran third in the Melbourne Cup...1971 and 1972, respectively.  However, fortunately, I did get to see both champions up close and personal. 

Tails, the deep, chestnut stallion - Brisbane Cup 1972 – Eagle Farm Racecourse, Brisbane - the day the tiny mare Mode, fleet of hoof, sped past Tails as the finished line loomed.   

I’d visited the mighty Tails in the stalls before the race to give him a few pointers. Obviously, he ignored my advice.

To this day, I’m still convinced when Tails noticed the little grey mare at his shoulder, being a stallion of fine breeding, a gentleman of the first degree he gave the mare a nod and a wink. Flicking her tail at him, off Mode scampered, taking the trophy with her.

Tragically, later on, when Mode retired to become a Mum...she died giving birth to her first foal. 

At Brisbane’s Doomben Racecourse, Labour Day, Monday, 7^th May, 1973, the racing career of the magnificent, much-loved Gunsynd came to an end when he retired gracefully from the race track. 

  

I was part of the massive crowd who witnessed the special event. To this day it remains the biggest crowd Doomben has ever seen – bigger even than that to see Black Caviar.  Fans gathered in droves to farewell Gunsynd.

For the horse’s retirement lap, Roy Higgins was in the saddle.  On that memorable occasion, I also visited the stalls.  There, I received an extra bonus, not only did I chat with the “Goondiwindi Grey”, I got to stroke his famous nose, as well.  He didn’t reciprocate. 

I’ve a photo here somewhere to prove our meeting.   

Also in the photo is the fellow with whom I chatted as Gunsynd and I conducted our intelligent conversation.  After I had the film developed I discovered the man I’d spoken with was the now late legendary trainer, Tommy J. (T.J.) Smith – Gunsynd’s trainer - father of Gai Waterhouse – trainer extraordinaire in her own right.  There I go...name-dropping, again!   Oh!  The racy circles in which I canter!

Melbourne Cup Day is a national treasure.  Of course, there are some who would disagree, and that’s okay - not everyone sees eye to eye on everything.

But, because some don’t enjoy it, or like it, doesn’t mean I don’t...I do.

I’ve always loved Cup Day - the whole carnival, from giddy-up to whoa, you betcha!

From early morning on the first Tuesday of every November, I watch all the lead-up information on The Cup, the fashions, tips etc., etc.    

These days/years it’s the only race upon which I place a bet...and I always place my bet on Monday...Cup Eve.   There is no way I will go near the TAB on Cup Day.  I like to get it all over and done with before the madding crowd descends.

When my late brother Graham was alive - “late” is a strange description because similar to me, Graham was a stickler for punctuality ....Graham was a keen fan of horse racing, the sport of kings...even though we are not of royal blood, unless, of course, we’re descendants of Robert the Bruce, or Mary Queen of Scots.   (I do have ancestors who bore the name “Stuart”...and Mary Queen of Scots’ King Consort was Henry Stuart, Duke of Albany aka Lord Darnley, his title as heir apparent to the Earldom of Lennox in western Scotland...so one never knows!)....I do digress...gone off course.....

My brother Graham was an aficionado when it came to horse racing.  Ask him a question, any question regarding the lineage of a race horse etc., and nine times out of ten...he had the correct answer...if not 10 out of 10.  He studied their entire history, not just their current form.  He had a bet or two, yes...but he wasn’t an addicted gambler.  

Often Graham rang me during any given week with a tip or two for a Saturday meeting.  Sometimes I’d place a bet on his heads-up, sometimes I wouldn’t.    

Since Graham’s passing 20 years, in June, 1998, I’ve only bet on the Melbourne Cup...no others.   However, I do watch all the races throughout the Melbourne Cup Carnival.

I’m not one who enjoys attending busy Cup luncheons, though, anti-social being that I am...to each his/her own.  I can’t stand the noisy crowds...everyone talking over everyone else – more interested in hearing their own voice rather than watch and listen to the race...and three-quarters of those in attendance wouldn’t know one end of a horse from the other!  

Over the years, when working within the hospitality industry, I catered for enough Melbourne Cup luncheons to last me a lifetime.  I prefer to watch Cup Day here in my own humble little abode, with only my two furry roomies as company.  They don’t talk and scream during the races.

However, they do hog my race guide, and eye off my antipasto platter!   I don't mind, though...what's mine...is theirs.   It's share and share a like in this household!

Bruschetta Wonton Cups: Press wonton wrappers into each hole of 12-cup muffin tin. Spray with cooking oil; bake in 170C oven, 10-12mins.  Remove seeds from 4 large tomatoes; chop; add 6 finely chopped basil leaves and ½ red onion, finely chopped; season. Place heaped spoonfuls into wonton cups; drizzle over a little balsamic glaze; put crumbled feta cheese on top.

Asparagus-Mushroom Cups: Preheat oven 180C.Combine 1-1/2c milk, 6 black peppercorns and 1 shallot roughly sliced; bring to boil; let stand 5mins. In med-saucepan, melt 30g butter; add 2 finely sliced onions; cook until translucent; add 175g sliced mushrooms; cook until soft. Remove mixture; set aside. In same saucepan, over med-heat, melt 60g butter until foaming; add 1/4c plain flour; stir until smooth; gradually add strained milk; boil and thicken; add 1c tasty cheese; stir until melted. Add 1/4c sour cream, 340g drained asparagus, cut into 2cm pieces and mushrooms; season.  Flatten with rolling pin, 18 slices of crust-less white bread. Lightly grease 2 muffin tins.  Place bread into tins; place in oven a couple of minutes to toast base lightly; remove from oven; fill each bread cup with filling; cook in oven 15-20mins.

 
Beef Cups: Place 250g beef, cut into 1-cm cubes in bowl; season; add 1tsp dried oregano. Heat 2tsp oil in pan; cook beef 4-5mins, until brown; add 1 small red onion, finely chopped, 25g chopped bacon and chopped garlic clove; cook 2-3mins. Add 2tsp sun-dried tomato paste, 150ml red wine or quality beef stock, 227g canned chopped tomatoes and 20g black or green olives, chopped. Simmer in pot, 1-1/2-2hrs.  Brush 200g thawed filo pastry sheets with melted butter.  Cut filo into 60x6cm squares.  Lightly grease 2 mini muffin tins; line cups with three buttered filo squares, placing each one at a slightly different angle; gently press down. Bake in 180C oven 8-10mins. Cool; gently remove filo cups to cooling rack. Spoon 2tsp of filling into each cup; garnish. 

TO COIN A PHRASE...IT COULD BE COSTLY...OR ILLEGAL

Tin Can Bay

Champagne isn’t produced in Australia.  

Referring to our Aussie bubbly or sparkling wine as “Champagne” is an erreur.   However, if we insist on the name calling (as we do), doing so doesn’t mean we’re a snob - just a stirrer. 

Our plebeian habit does upset the pedantic French, though.  To be fair, in their defence, it is their right (legal right) to feel a little put-out, and give us a spray.   With years of practice, we’ve become pretty adept at ducking....it it runs off our backs easily.

Of course, we all know...or should know....Champagne is produced within the province of Champagne in the north-eastern part of France. 

If we Aussies produced a special wine at Tin Can Bay we’d call it “Tin Can Bay”, and be protective of its name, wouldn’t we?  Of course we would!

The French aren’t the only ones defensive of their wine names, ma chérie amour.  

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The Portuguese also believe they have the right to acordar com os pés de fora (wake up in a bad mood/be grumpy), or be estar com o azeites (be angry) if we call port, “port”.  The folk of Portugal think ter muita lata (we have a lot of nerve) to do so.

What are we supposed to call it – “suitcase”? 

As for sherry, the Spanish, if they grabbed a hold, would probably toss us into a bull ring or into the streets of Pamplona ahead of the Running of the Bulls if they caught us referring to sherry as “sherry”.  Again, to we Aussies it’s como el que oye llover (It’s like water off a duck’s back) – sherry it shall remain.  

I’m whining, I suppose, but the Europeans get pretty toey about our irreverence. 

The Italians jumped on the wine wagon, just to prove the point, I think.  For reasons known only to them they decided to change the name of the Prosecco grape to “Glera”. 

That’s la goccia che ha fatto traboccare il vaso (the straw that broke the camel’s back)!

  

Porca miseria  (Damn it!)  It’s impossible to keep up!  I need a drink!

Deleted from our Aussie vocabulary, or supposed to be, are the following: - Burgundy, Chablis, Graves, Manzanilla, Marsala, Moselle, Sauterne, White Burgundy, to name a few.  Amontillado – no, it’s not an armoured anteater - is on the banned list, too. 

Since when have we been known to do as we are told?  

Tokay is still okay...for another few years, anyway. 

Are people still popping their corks hosting Champagne Breakfasts these days?

Inviting friends over for a Champagne Breakfast was a popular way to waste a day back in the 70s and early 80s.  Such en vogue les rassemblements (in vogue gatherings) were barrels of fun.

Importantly, one had to ensure there was enough food hidden in the fridge to cover lunch because some folk never knew when to leave.  There were some guests who were welcome to linger longer; and then, of course, there were some you wish you’d not invited in the first place.  

“Bubbly Breakfast” or “Sparkling Wine Breakfast” doesn’t sound as effervescent, frivolous or inviting as “Champagne Breakfast”, to my way of thinking. 

For my breakfast these days I start off with a glass or two of water; then I juice oranges au naturel (the fruit, not me); munch on a bowl of muesli, or chomp on toast heaped high with avocado, followed by a mug of comforting coffee to fill any gaps that may remain. 

Being the boring old whatsit I’ve become, there’s not a glass of Champagne or bubbly within easy reach or sight.  

The three bottles of Champers I’d had hidden in my fridge I gave away to a good friend a few weeks ago.  Someone may as well get some good use out of them!   I can always buy another bottle or two, if or when I get the urge.  I never seem to get the urge these days.  

What is the world coming to?   C'est la vie...

 But then...Melbourne Cup Day is rapidly approaching...who knows?

Mandarin Cinnamon French Toast: Combine 300ml cream, 1tbs icing sugar and 1/4tsp ground cardamom; whisk until thickened slightly. Cover; chill.  Place 2c champagne, 1/2c sugar, 2 green cardamom pods, 1 cinnamon stick and 1 lightly crush star anise in saucepan over low to med-heat; stir until sugar melts. Increase heat to high; bring to boil. Add 6 peeled, quartered and halved crossways mandarins; cook. 2-3mins; take off heat; set aside. Cool 10mins before moving mandarins; place on tray. Place poaching liquid back on heat; bring to boil; reduce heat; simmer 10mins or until thickened.  Whisk together 3 eggs, 1/4c milk, vanilla, 1/3c caster sugar, 1/4c cream, tsp cinnamon and 1tsp lemon zest. Heat pan over med-heat, melt 20g butter until it begins to bubble. Dip 8 thick slices of fruit bread into the egg mixture; place on pan to cook. Cook in batches, 2mins each side or until golden. Divide the cinnamon between 4 plates with the poached mandarins.  Pour over the syrup; top with cardamom cream.

Crabby Benedict: Cut English muffin in half; toast each half.  Poach 2 eggs, 3-5mins. When cooked, place on paper towels to remove excess water.  Make yoghurt sauce – 1/2c yoghurt, 2tbs Dijon mustard, 2tsp lemon juice; season to taste. On one half of muffin, layer slices of avocado, cooked crab meat; repeat with other muffin half, avocado and crab.  Add a spoonful of yoghurt sauce; top each stack with a poached egg; top with more sauce. Garnish with chopped shallot.

Champagne Cupcakes: Preheat oven 175C; prepare a cupcake pan with liners. Whisk together 1-2/3c plain flour, 1c sugar, 1/4tsp baking soda and 1tsp baking powder.  Add 3/4c room temp butter, 3 egg whites, 1tsp vanilla, 1/2c sour cream and 1/2c plus 2tbs champagne; mix on medium speed just until smooth.  Do not over mix. Fill cupcake liners a little more than half way. Bake 18-20mins.  Cool 1-2mins; then remove to rack to cool. Make frosting: Combine 1/2c butter and 1/2c copha until smooth; add 2c icing sugar; mix until smooth; add 4-5tbs champagne.  Add a little more champagne, if needed, until desired consistency is reach; top cupcakes with frosting.