A floral burst of flavour, Brown Brothers Orange Muscat & Flora, is a light, fruity dessert wine with orange blossom aromas and zesty undertones of orange and raisin – a ray of sunshine for the Spring season. Brown Brothers’ team of chefs and food & wine matching experts at the Epicurean Centre in Milawa, Australia, recommend matching the wine with the following Springtime treats:



Delight Mum on Mother’s Day with homemade freshly baked, floral Orange Blossom Muffins (see recipe below), accompanied by a glass of chilled Brown Brothers Orange Muscat & Flora. This luscious late harvested wine is the perfect partner to sweet, citrus desserts. Come Easter weekend, round off your Easter Sunday roast lamb by sharing a White Chocolate Tart (see recipe below) served with Orange Blossom Cream.



Orange Muscat & Flora is a unique blend to Brown Brothers; Orange Muscat providing citrus aromas and a zesty, fresh taste, and Flora contributing the vibrant, golden colour and full mouth-feel. Brown Brothers Orange, Muscat & Flora is available from £6.49 at Booths, Co-Op, Majestic, Somerfield, Sainsbury’s, Tesco, Waitrose. As winter draws to a close, greet the lighter, brighter months with Brown Brothers’ golden, honeyed Orange Muscat & Flora. This aromatic sweetie is the perfect dessert accompaniment for Mother’s Day and Easter entertaining.

Brown Brothers wines springtime recipe ideas:

Orange Blossom Muffins

280g plain flour

200g caster sugar

1 level tablespoon baking powder

Pinch salt

2 large eggs

60ml sunflower oil

4 tablespoons melted butter

175ml whole milk

1 teaspoon golden syrup

Zest one orange

One tablespoon orange flower water

Juice of one lemon



For the glaze:

250g granulated sugar

Juice and zest one orange and one lemon

Drop of orange flower water

Sift the flour and baking powder into a bowl. Add the caster sugar, salt and orange zest, mix, and make a well in the middle. Mix together all other ingredients in separate bowl, pour into the well and combine. Spoon into 12 muffin cases and bake at 180C°C for 20-25 minutes.

Mix the ingredients for the glaze together in a saucepan, gently heat to dissolve the sugar. Dip the muffins whilst still hot into the glaze and lay on a rack to cool.

White Chocolate Tarts

Butter, for greasing

100g quality white chocolate

Extra 100g unsalted butter

3 eggs

2/3 cup caster sugar

! cup plain flour

1 cup cream

Splash of orange flower water



Grease a 22cm springform pan with melted butter. Line the pan with baking paper cutting the circle 5cm larger than the base. Using scissors, nick the outside circumference of the paper and line the tin, folding the slit sections over each other so that you have a smooth surface.

Place chocolate and butter into the top of a double boiler and stir occasionally until melted. Beat eggs and sugar in a bowl until mixture is thick and creamy, fold through flour mixing well. Add egg and chocolate mixtures together stirring until combined thoroughly. Pour mixture into prepared cake pan and bake in an oven 180°C for 35-40 minutes (it may appear sticky in the middle but do not cook any further).



Cool cake in pan, remove and slice to serve. In a small bowl combine the cream and orange blossom water. Serve cake on plates with orange blossom cream. Serves 8. Brown Brothers produces the widest varietal range in the world. Visit the online food and wine matching adviser



www.brownbrothers.com.au for further details.