Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 

Raidis Estate

 

 

Raidis Estate
 
19 November 2018 | Raidis Estate

Greek, but not a Charcoal Grill

 

All those that know and love Raidis Estate will already be familiar with our Greek Charcoal Grill, but for something a little different, we wanted to share with you a delicious recipe for another quintessentially Greek dish, Spanakopita (or Spinach Pie).

 

This amazing dish, although not cooked on the Charcoal Grill is a great alternative, especially for when grilled meat is not the flavour of the month (or night).

 

Here’s what you’ll need:

 

200gm melted butter (mixed with 125ml olive oil)

500gm spinach

300g fetta cheese (can use ricotta cheese instead)

3 eggs

Pinch of nutmeg

125ml milk

Black pepper (to taste)

Filo pastry (homemade or store-bought)

 

Method:

 

Preheat oven to 200C. Brush large baking dish with the butter and olive oil mixture.

Wash the spinach, then dry off and roughly chop. Place into a large bowl. Add crumbed fetta cheese, eggs, nutmeg and milk. Mix well, and season with black pepper.

Place a layer of filo pastry on the base of the baking dish, and pour the spinach mixture over, then cover with another layer of filo.

Score the pastry and brush with butter/ oil mixture.

Moisten the edges together and crimp. Sprinkle with a small amount of water before putting in the oven.

Bake for 30-40 minutes, or until pastry is golden and crispy.

Lightly sprinkle with more water once you’ve taken it out the oven and serve immediately – tzatziki is a delicious addition to serve with.

 

And if you want to make individual Spanakopitas, you can cut the filo into strips and place a tablespoon of the filling at one end, and then fold the right corner over to the left to make a triangle. Continue folding until you have a neat triangle parcel.

Brush with butter and oil mixture and cook until golden and crispy.

 

This recipe has stood the test of time and is still absolutely delicious every time we make it. And the best part, it pairs perfectly with our ‘The Kid’ Riesling, or ‘PG Oak Project’ wines.

 

Enjoy this gem with a glass of Raidis Estate next time you want to show off your culinary skills to your friends and family.

 

Cheers!

 

 

Time Posted: 19/11/2018 at 12:40 PM
Raidis Estate
 
14 November 2018 | Raidis Estate

The land where Cabernet is King

At Raidis Estate we one of a bunch of wine companies in the Coonawarra driving real change in the region and putting our own stamp on the wines and the experience visitors have when they come to visit.

 

These new wine styles are being matched with a plethora of events dotted throughout the year designed to showcase the wines, to enjoy delicious food, and to entertain our guests.

 

A few things you may not know about Coonawarra

 

The Coonawarra is widely recognised as one of Australia’s best wine regions, and with the first grapes dating back to 1891, it’s no spring chicken.

 

Since then, vignerons and winemakers have worked tirelessly to make the Coonawarra Australia’s most famous cool-climate region for growing Cabernet Sauvignon.

 

And whilst the flagship variety is without a doubt Cabernet Sauvignon, the Coonawarra produces beautiful wines from many other varietals such as Merlot, Shiraz, Cabernet Franc, Chardonnay and Riesling to name a few.

 

The wide selection of grape varietals has set the scene for the emergence of these youthful new winemakers making their own unique styles and versions of Coonawarra.

 

The “New Coonawarra”

 

These new wines and winemakers are forging what can be thought of as the “New Coonawarra”, and whilst they draw on everything that has come before them, there is certainly a rewarding new shift in the way forward for Coonawarra. 

 

For those that love the quintessential Coonawarra Cabernet, don’t despair, that heritage that has made the Coonawarra what it is today will always remain and be at the heart of these wines. You can think of this more as a development of the region and the styles, rather than a fundamental change.

 

Whichever way you look at it though, there was and still is something for every palate, now with even more choice and individual influence for the wines coming out of this amazing region.

 

Enjoy!

Time Posted: 14/11/2018 at 11:27 AM
Raidis Estate
 
7 November 2018 | Raidis Estate

Dreaming of Singapore noodles

As the excitement builds and the countdown starts (well in advance, but we’re super excited) to the 2019 Living the Dream trip to Singapore, we just have to start preparing our taste buds for the amazingness that awaits us.
 

Today has us dreaming of Singapore cuisine, and what better way to whet the appetite than with this amazing Singapore Noodles recipe.

 

What you’ll need:

 

300g peeled green prawns

300g chicken breast fillets, finely sliced

1 tbsp. Chinese rice wine

60ml light soy sauce

1 tbsp. grated fresh ginger

250g dried vermicelli noodles

60ml vegetable oil

1 tbsp. curry powder

1 red capsicum, halved and thinly sliced

6 green shallots, trimmed and sliced

60ml chicken stock

Fresh coriander sprigs to serve

 

Method:

 

Combine the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons grated ginger in mixing bowl. Cover and place in the fridge to marinate for 30 minutes.

 

Meanwhile, place the noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes to soften. Then drain.

 

Heat 1 tablespoon of oil in a wok over high heat. Add prawn mixture and stir-fry for 1 - 2 minutes or until just cooked through. Remove from wok and wipe wok clean with paper towel.

 

Heat the remaining oil in the wok over high heat, add the curry powder and stir-fry until aromatic (approx. 30 seconds). Add capsicum, ½ the shallots and the remaining ginger. Stir-fry for 1 minute or until shallots soften. Add the prawn mixture, stock and remaining soy sauce, and season as required with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallots to serve.

 

So, if this recipe has your taste buds wanting more, all you need to do is make sure you’re a Billy Goat club member, let us know you’re keen to join us and prepare yourself to live the dream in Singapore with Team Raidis.

 

Hell yeah! 

Time Posted: 07/11/2018 at 9:59 AM
Raidis Estate
 
31 October 2018 | Raidis Estate

La Dolce Vita

Did you know that goats can be taught their names and to come when called? And that each Kid, when born, has its own unique call and scent? This is how the Mama Goat recognises its Kid, not by sight.

 

It’s a sweet life for our goats here at Raidis Estate, which is a good thing for them as goats can become depressed when kept on their own as they are social animals. Now we’re not claiming that our goats are as well behaved as we’d always like, but they do work hard for us in the vineyard.

 

Throughout other parts of the year, our goats get to kick back and enjoy lazily munching on pastures without a care in the world, not something that can be said for some of the less fortunate goats in the world.

 

A little-known fact about goats is that their meat is the most consumed meat per capita worldwide! They say that ignorance is bliss, so we don’t tell our goats those kinds of details, and with their proclivity to getting depressed with things, we simply have them training (eating grass) in the off-season so that when weed control duties are required, we put them into our vineyard and they get to work doing what they do best, eating.

 

Goats are foragers, not grazers so if we left them in the vineyard too long, they might start to eat some things they shouldn’t, i.e. like our grapes. We don’t blame them for that because of how delicious they are, however, them eating all the fruit stops you from being able to enjoy the amazing Raidis Estate wines.

 

So, next time you see our goats looking like they’re just swanning around eating, bear in mind they’re doing very important work, and those happy goats, are well-fed goats.

 

 

 

 

Time Posted: 31/10/2018 at 11:49 AM
Raidis Estate
 
23 October 2018 | Raidis Estate

A Spring Shindig at Raidis Estate

Spring has gone and gotten us all excited for what is without a doubt one of the favourite events on the Raidis Estate social calendar. Our Spring Shindig is all about bringing together all things special to us at Raidis Estate, and that includes you!

 

So, for this year’s Spring Shindig, we’ve partnered up with our great mates at The Cide Project to bring you the best beers and ciders in town, and the local band The Led Sleds will have you dancing the night away on the dance floor (or wherever you feel like dancing).

 

Of course, no event would be complete at Raidis Estate without Chris firing up the Greek Charcoal Grill and delivering to you some of our favourite dishes which are sure to see you well fed and loving life.

 

Raidis Estate’s finest will be flowing, and the atmosphere is always great when we bring together all things food, wine, live music and great people.

 

Clear your calendars.

 

Saturday 3rd November at 6pm, make sure you’re not anywhere else but living it up at Raidis Estate.

 

A $40 ticket gets you in the door and will see you with a glass in hand (which you get to keep), along with a delicious meal straight from the Charcoal Grill to enjoy before dancing the night away. And if you want to eat before you come, a $10 ticket gets you in the door and glass in hand.

 

Not that we think you’ll need more inspiration, but to get you here we’ve organised a return bus from Mt Gambier for just $15 per person, so no need to argue about who should be designated driver.

 

Jump on the Raidis Estate website and book your spot for what will be an amazing Spring Shindig at Raidis Estate.

 

We can’t wait to see you!

Time Posted: 23/10/2018 at 3:29 PM
Raidis Estate
 
16 October 2018 | Raidis Estate

Become a part of something special

For anyone who has been to our cellar door or who has experienced our delicious wines, you will know that our goats are part of the family and framework that is our winery. And, they feature prominently on our logo.  

 

They are an integral part of our business and our life at Raidis Estate. If you’re anything like us, you’ll love being part of something special, something unique, and something exclusive! Oh, and you’ll also love wine!

 

At Raidis Estate, we have our very own unique and exclusive wine club which is affectionately known as the Billy Goat Club, designed for lovers of great food and delicious wines.

 

Becoming a Billy Goat club member makes you a part of our business and a part of the Raidis Estate story forever. You become like family to us. You also get some great deals on wine, events and all things Raidis Estate. Oh, and did we mention that we have a members-only trip to Singapore coming up?

 

Still on the fence? Well here is what is on offer to entice you further.

 

  • There’s no membership fee and free freight for whole cases.

  • Priority access to our most limited release wines – like our annual project wines.

  • A dozen of our premium wines delivered to your door twice a year (white, red or mixed). The best part is you get to choose.

  • 15% off all Raidis Estate wines and merchandise all year round.

  • Gift service – we will send wine and merchandise on your behalf to family and friends with a personalised card (so you never need to work out what to get those loved ones)

  • Invitations to events and bonus offers – including the coveted Greek Charcoal Grill and our Living the Dream Day, which normally sells out exclusively to our Billy Goat Club members.

  • Vintage reports and tasting notes with suggestions of when to drink and food accompaniments.

  • Billy Goat Club member key ring.

  • And to top it off, we hold exclusive members-only days and events which you can share with other lovers of Raidis Estate.

 

Becoming a club member will see you invited to all the best events which will fire up your social calendar, and will keep you well stocked with Raidis Estate’s finest, so you’ve always got delicious, premium wines handy to pair with whatever culinary delights you have prepared.

 

It also makes the perfect Christmas gift for that super hard to buy for family member… Hint, Hint!

 

It will be the best decision you ever make, so don't be a silly goat, become a billy goat.

 

We’d love to have you.

 

 

Time Posted: 16/10/2018 at 12:42 PM
Raidis Estate
 
9 October 2018 | Raidis Estate

The taste of Spring

 

It’s interesting how different seasons and times of the year will often dictate the kinds of foods we eat. In the winter, it tends to be hearty, warming soups and bread, roast meats and potatoes, and in the summer, it’s salads, fruits and things like Asian-style fish. For us in the Springtime, we can’t go past a delicious Spring lamb dish.

 

So, for your taste of Springtime, we just have to recommend this amazing recipe to you.

 

Dukkah-crusted Lamb cutlets with quinoa salad.

 

What you’ll need:

 

For the Salad –

200g quinoa

handful fresh parsley

1 tbsp chopped fresh mint

1 red capsicum, finely diced

1 cucumber, finely diced

1 red onion, finely diced

2 tbsp olive oil

1 lemon – juice only

salt and pepper to taste

 

For the Dukkah

½ tsp. cloves

1 tsp. fennel seeds

1 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. paprika

pinch turmeric

½ tsp. chilli flakes

50g hazelnuts, chopped

30g pistachios, chopped

1 tbsp. sesame seeds

4 tbsp. honey

1 orange, juice only

4 tbsp. olive oil

salt and pepper to taste

 

For the Lamb

 

12 x Lamb Cutlets

Method:

 

For the quinoa salad, mix together quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season to taste with salt and pepper.
For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.
Combine the spices with the rest of the dukkah ingredients in a bowl and mix until combined.
Rub each cutlet with the dukkah and orange juice mixture and place on a BBQ grill for 2-3 minutes each side or until cooked to your liking.
To serve, place some of the quinoa onto serving plates, and position 3 cutlets on top of the salad on each plate.

 

You can play around with different layouts of the lamb cutlets for great effects, and a little tip whilst cooking is once you’ve cooked both sides of the cutlets, place them on their side/back to cook the fat layer. This crisps up the fat layer and is absolutely delicious.

 

Feel free to create your own unique spin on this recipe, but whichever way you do it, be sure to think about which Raidis Estate wine gets your mouth watering as the perfect pairing partner for this dish. Just quietly, we recommend the Mama Goat Merlot.

 

Enjoy!

Time Posted: 09/10/2018 at 3:28 PM
Raidis Estate
 
1 October 2018 | Raidis Estate

The colour of summer

If there’s one thing we love more than seeing people enjoying the fruits of our labour, it’s talking about all things Raidis Estate.

 

We often get asked about the colour of our Pinot Gris; as in why is your Pinot Gris a Rose colour, when most other Pinot Gris are very light in colour, more like a white wine?

 

Well, the simple answer is that we think that the best Pinot Gris wines show the true expression of the grape and the region from which it has come. Something that many people don’t know is that Pinot Gris is a bit of an anomaly as far as white wines go, in that the skins of Pinot Gris grapes are a red-grey colour, as opposed to a Riesling grape which is green/ white, and a Cabernet grape which is dark red/ purple.

 

Pinot Gris is generally made in a white wine winemaking style, where the grapes are crushed and the juice removed from the skins immediately and thus making the style of Pinot Gris which has no red colour in it. At Raidis Estate, we make our Pinot Gris slightly differently, in that we keep the skins in contact with the juice for longer (prior to fermentation) to extract some of that beautiful colour from the skins into our wine, and in doing so the Cheeky Goat Pinot Gris is richer, softer, more luscious, and has a beautiful pink colour.

 

Whilst not strictly the “typical definition” of what some believe a Pinot Gris should be, it’s the style that best expresses the grape and the Coonawarra region from which it has been grown, and we feel the best way to create an experience for consumers of our beautiful Raidis Estate Pinot Gris that sets us apart from the rest.

 

Our focus is to make the best wines we can which are true to the variety, the region, and the Raidis Estate style. The Cheeky Goat Pinot Gris is the perfect summer wine, and as always is best enjoyed with delicious food, family and friends.

 

Enjoy!

 

 

 

Time Posted: 01/10/2018 at 12:51 PM
Raidis Estate
 
24 September 2018 | Raidis Estate

Pie-fect pairing

Usually, when people talk about food and wine pairing, it’s the entrée and main course that get all the attention, but we also love to take it that one step further and think about what we can pair with dessert.

 

This amazing blackberry pie recipe is one that we have found pairs beautifully with Raidis Estate’s Mama Goat Merlot, or Wild Goat Shiraz, accentuating the beautiful dark berry elements of these wines.

 

What you’ll need:

 

350g plain flour

Pinch of salt

3 ½ tbsp caster sugar

225g unsalted butter, chilled, chopped

80ml iced water

375g blackberries

1 tbsp cornflour

1 tsp finely grated lemon rind

1 ½ tbsp raw sugar

ice-cream or custard to serve

 

Method:

 

Place the flour, salt and 2 tablespoons of the caster sugar into a food processor. Add the butter and pulse until mixture resembles fine breadcrumbs. Add the water and process until mixture just starts to come together. Turn onto a lightly floured surface and knead until smooth. Wrap 2/3 pastry in plastic wrap, then wrap the remaining 1/3 in plastic wrap. Place in fridge to rest for 1 hour.

 

Meanwhile, combine the blackberries, cornflour, lemon rind and remaining caster sugar in a large bowl. Grease 6 x 12cm (top measurement) pie dishes.

 

Preheat oven to 200 C. Roll out large pastry portion on a lightly floured surface until 5mm thick. Cut 6 x 15cm discs from pastry, and line dishes allowing edges to overhang. Divide blackberries mixture among pies. Roll out the remaining dough on the lightly floured surface until 5mm thick. Cut into 1 cm wide strips. Brush edges of pies with water. Arrange strips into a lattice pattern over the filling and press down to seal the edges. Trim edges and place in the fridge for 30 mins to rest.

 

Brush tops of pies with water. Sprinkle with raw sugar and place on a baking tray. Bake in the oven for 20 minutes or until lightly golden. Then reduce heat to 180 C and bake for 15-20 minutes until pies are golden. Cool in dishes for 5-10 minutes, and serve with ice-cream or custard.

 

This dessert is sure to please even the fussiest of dinner guests. So, next time you’re planning to open a bottle of Raidis wine with dinner, maybe start with a dessert-wine pairing and plan the rest of the meal to suit. It’s a slightly different approach, but we’re sure you won’t be disappointed. Enjoy!

Time Posted: 24/09/2018 at 4:40 PM
Raidis Estate
 
17 September 2018 | Raidis Estate

Get eventful on the Limestone Coast

The Limestone Coast is full of things to see and do all year round, and with the winter months behind us, we set our sights on all the great Spring and Summer events coming up in this wonderful region.

 

The Spring and Summer event calendar is brimming with things to see and do, and here are just a few to provide some inspiration –

 

Robe Home Brew and Craft beer festival –

 

26-28 October at 1 Mundy Tce, Institute Building, Robe.

 

From the familiar Pale Ale’s to distinctive speciality beers, there’s bound to be something to please even the most discerning beer connoisseurs.

 

And for some things a little closer to (our) home, we’ve got:

 

Soul Food Sunday -

Coming up this October long weekend at Raidis Estate (Sunday 30th September, 11:30am – 3:30pm). No booking required.

 

The Billy Journey tastings

- on every weekend through October at our Cellar door (11am and 3pm, $20 per person). Bookings required.

 

Cabernet and Kid lunch -

(Adults only) on Saturday the 20th October at Raidis Estate. (1:00pm – 5:00pm, $50 per person). Bookings required.

 

The Cape Jaffa Seafood and Wine Festival –

 

13 Jan 2019, 10:30 am – 5:30 pm at King Drive, Cape Jaffa.

$10 entry, kids under 18 free.

 

This festival promises all the seafood, local produce and wine you could desire against the backdrop of the brilliant blue Southern Ocean.

 

2019 Coonawarra Cup –

 

17 January 2019, 10:30 am – 5:00 pm at Racecourse Rd, Penola.

 

A favourite event on the Summer calendar, there’s nothing like a day at the races, so get your hats ready for South Australia’s ‘best country race meet’.

 

As you can see, October is a massive month for us and it’s only the beginning of the Spring festival in the Coonawarra. Bring on all the fun these warmer months have on offer.

 

There is so much to see and do in this wonderful region, so get yourselves out of that winter funk, grab the family, jump in the car and come to the Limestone Coast, we’ll be here waiting for you!

 

 

 

Time Posted: 17/09/2018 at 12:00 PM