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!

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!

 

 

 

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!

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!

 

 

 

Springtime deliciousness

Getting the BBQ out and cooking for family and friends is one of our favourite things to do, and the first real glimpse of springtime sunshine has seen us dusting off the BBQ and spending some more time outside again after a few months of cold, wintery weather.

 

So, in true Raidis sharing fashion, we wanted you to experience the amazingness that is this delicious Barbecued Prawns with Lemon, Parsley and Garlic recipe, and pair it with one of our crisp and delicious white wines.

 

What you’ll need:

 

4 tbsp. Olive oil

4 tbsp. Lemon juice

3 tbsp. chopped fresh Parsley

1 tbsp. minced Garlic

Freshly ground black pepper to taste

Chilli flakes (optional)

700g uncooked fresh King Prawns, peeled and deveined

 

Method:

 

In 3 easy steps:

 

In a large glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with chilli flakes, if desired. Add prawns and toss to coat.

Preheat BBQ for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil cooking plate. Cook for 2-3 mins each side until opaque.

 

This recipe is so simple and totally delicious, and pairs perfectly with our “The Kid” Riesling, or “The Kelpie” Sauvignon Blanc. Whichever Raidis wine you opt for, you won’t be disappointed, just make sure there is plenty for everyone!

 

And to make this delicious recipe into a meal that everyone will love, consider adding some springtime favourites, such as a crisp garden salad or roasted seasonal vegetables, a warm breadstick, some baked potatoes, and a fresh fruit plate to finish.

 

Enjoy.

5 reasons why you need to come to Singapore

Singapore is without a doubt one of our favourite places in the world to visit. It has everything you’re longing for during those cold, wet winters that South Australia loves to send our way, and on top of that, for three glorious days and nights in July 2019 it will have us there to show off the best Raidis Estate has to offer.

 

So, to get your mouths watering for the 2019 Singapore Trip with Raidis Estate, here are our top 5 reasons you need to come along.

 

Weather!

I’d say this is enough reason by itself, but there’s so much more! The weather in Singapore is always amazing and is all that much more alluring when we are in the throes of winter in Australia. To give you some idea, the average temperature in Singapore in July ranges between 26 and 31 degrees C, as opposed to the Coonawarra which ranges between 5 and 14 degrees C.

 

Food and Drinks!

Singapore is a vibrant, multi-cultural foodie heaven. Need I say more?! There is something in Singapore to suit every person and every palate, and some of our favourites are in the Hawker Centres (better known here as Food Courts) where there is just so much choice. Whatever takes your fancy, Singapore has it all. From street vendors to fine dining, there’s something amazing that will fit any budget. Drinks, well on top of the fact that this trip will see you indulge in some of Raidis Estate’s finest produce, Singapore has some of the best cocktails and beers you could imagine, and we will be sure to show you some of our favourites.

 

Attractions!

Singapore is jam-packed full of world-class attractions. Orchard road is a dream for the shop-a-holics out there, where you can lazily meander in and out of the retail stores finding a plethora of goodies that you won’t find in Australia. The Marina Bay Sands rooftop swimming pool and bar will give you a view of Singapore and the harbour second to none while you sip on a Singapore Sling or two, and the nearby Gardens by the bay are another highlight. But, our personal favourite being the animal lovers we are is the Singapore ‘Night Zoo’ tour, where you get to experience this amazing Zoo and its animals by night. We could go on forever about all the attractions Singapore has, but it’s best if you experience them for yourselves.

 

Break up the bigger European trip!

Singapore is a major travel hub from Australia and the gateway to Asia and the rest of the world, with many flights from Australia stopping there on their way to Summer holidays in Europe. It’s a very manageable 7hr flight from Adelaide, and what better way to break up the long trip to Europe than to spend a few glorious days in sunny Singapore experiencing all the Asian delights.

 

One on One time with team Raidis!

Last but by no means least, this is an opportunity for you to get up close and personal with team Raidis for three amazing days and nights of Sun, Food, Wine, Shopping, and more. We are designing an experience for our Billy Goat members that you will never forget. The only thing we love more than seeing our wines being enjoyed, is to spend some time with people who truly do live the Raidis dream, and who love the wines as much as we do.

 

These are just our top 5 reasons you need to come to Singapore next July. We think any one of the above is enough on its own, and the five combined has us looking for the ‘Book now’ button. Whatever your top 5 reasons to come with, this trip will be one not to miss!

 

 

That first glimpse of Spring time warmth

As the buds get ready to burst around the vineyards and the days are just that little bit longer, we catch that first glimpse of spring and are filled with thoughts of warmth and white wine.

 

So, we thought it time to share with you a Springtime dish that pairs beautifully with our ‘The Kid’ Riesling.

 

Tuna and Corn Burgers with zesty Tomato Salsa

 

What you’ll need:

 

Burgers

300g of corn kernels

425g can of tuna in spring water, drained

½ cup breadcrumbs

¼ cup of grated cheese

2-3 green onions, finely chopped

2-3 eggs

2 Tbsp. of Olive oil

4 x Wholemeal buns (can switch out for white or other)

4 x slices of Jarlsberg cheese

4 x lettuce leaves

Kewpie mayonnaise

Salt and pepper to taste

 

Salsa

2-3 ripe tomatoes, diced

2 small cucumbers, diced

½ red onion, diced

1 Lemon (juice of)

½ Lime (juice of)

A swirl of Balsamic glaze (or balsamic vinegar)

1 Tbsp. of chopped Jalapenos (add or subtract according to taste)

Salt and Pepper to taste

 

Method:

Combine the Corn, Tuna, Breadcrumbs, Cheese, Onion, Eggs and Olive oil in a mixing bowl until mixed through. Add the salt and pepper to taste and set aside.

 

Combine all the Salsa ingredients in a separate bowl until mixed through. You can add more or less of each ingredient until the mixture tastes the way you like it. Set aside.

 

Heat some additional olive oil in a flat pan, and once hot grab handfuls (or spoonful) of the tuna mixture, forming them into burger-shaped portions and place in the pan. Flatten the burgers slightly and place the lid on the pan, cooking for approximately 3 minutes each side.

 

Whilst the burgers are cooking, cut the rolls and add kewpie mayonnaise, Jarlsberg cheese and lettuce leaves. Once burgers are cooked, place on top of the cheese and then place generous spoonsful of the salsa mixture on top of the burger and serve.

 

Enjoy!!

Storing wines – Stand up, or lie down?

There’s often some debate around whether wines are best stored standing up, or lying down, or that it doesn’t matter either way.

 

Well, in short, it does matter, and here’s why!

 

The way a bottle should be positioned in storage has mainly to do with the type of closure it has on it. If you have wine bottles with corks in them, as a rule, the wine should be stored lying down as the cork is a natural product and has moisture in it when it’s put into the bottle. When the bottle is stored lying down, the wine helps to keep that moisture in the cork and stop it from drying out and shrinking.

 

When the cork shrinks, it allows more air to get past it and into the wine in the bottle, thereby prematurely aging the wine and encouraging spoilage. Also, by creating a wider passage for air to get in, it also allows wine to escape, and hence why sometimes you’ll see that wine has seeped along the cork in the bottle (trying to get out). Access to too much air during the storage/ ageing process will destroy the wine and encourages spoilage. The problem is usually you don’t find out until it’s too late!

 

Screw caps on the other hand, it really doesn’t matter whether the wine is stored standing up, or lying down. Screw caps essentially don’t let as much air into the bottle as corks do, and they don’t require the wine to be in contact to stop the cap drying out and shrinking.

 

There are other types of closures on wines, and as a rule, if there is a natural cork in the bottle, store it lying down. If there is a synthetic or man-made closure on the bottle, you can go either way, whatever suits you.

 

At the end of the day, there is one more important factor than the above when storing your wines, and that is temperature. Wine is best stored in a cool, dry place where the temperature doesn’t fluctuate much (like an underground cellar). It’s really a combination of proper storage technique and temperature that will ultimately age a wine to perfection.

 

So when you put away that special bottle, make sure you store it correctly so it’s perfect down the track.

Mi-so good Roast Chicken

 

A hearty roast chicken on a weeknight can be good for the soul, and a dish that will satisfy even the fussiest members in your home. This sticky, gooey miso roast chicken recipe will have all the family in a great mood for days to come, not to mention leftovers will be a great addition to the kid’s lunch boxes.

 

Paired with a crisp Raidis Estate Sauvignon Blanc (for the Adults only), it’s sure to be a weeknight dish to impress.

 

What you’ll need

1.6kg chicken

1/3 cup (80ml) peanut or sunflower oil

2 tbs kecap manis

1 tbs miso paste

2 spring onions, sliced

2 tbs rice wine vinegar

1 long red chilli, sliced

2 Lebanese cucumbers quartered lengthways

Micro coriander (or bunch coriander, leaves picked)

Steamed rice to serve

 

Method

Preheat oven to 180ºC fan-forced.

Tie the legs of the chicken together. Rub 1 tbs oil over chicken, then place on a lined baking tray. Roast 40 minutes until slightly golden.

 

Meanwhile, combine the kecap manis with miso paste and brush over the chicken. Roast for a further 45-50 minutes until caramelised and cooked through. Remove and rest for 5-10 minutes before serving.

 

Heat remaining ¼ cup (60ml) oil in a small frypan over high heat, then add the spring onions and cook for 2-3 minutes until dark golden and crisp. Remove from the pan and drain on paper towel.

 

Combine resting juices from the pan of the chicken with the rice wine vinegar and toss with the chilli and cucumber. Top with coriander and serve with the chicken, crispy spring onions and rice.

Life as a wine barrel

So, I start out as a tree, generally in a forest either in France or the USA, but nowadays I can come from some lesser known places for wine Oak like Russia.

 

I grow up and after a few years get cut into pieces and stacked up, left out to weather in the elements for a few years… They call it seasoning, but that makes it sound a little more glamorous than it really is!

 

Once it’s decided that I’ve “seasoned” enough, Mr Cooper comes and picks me up and takes me to the Cooperage, where I’m soaked in water, bent into shape and shaved so I look all fresh and new… Now imagine someone did that to you!

 

And from there it gets worse, once they’ve cut me to the right size and shape, they pack me right next to the next guy, with no regard for personal space and lock us into place with metal hoops (rings) so that me and the other guys form the shape of the barrel. They do this to the guys on the ends too, except they’re called the “head guys” (p.s. they think they’re better than us). The next part is the worst, as once we’re formed together into a barrel, they light a fire and toast our insides with a fire bucket until we’re charred just enough.

 

Having said all of this, I’m not complaining as a little hard work never hurt anyone. From here on in it’s the sweet life. Once we’re all nicely formed and toasted, we head to the winery where the Winemaker fills us with the latest nectar of the gods!

 

Now is where I really shine. My body is porous so I let micro amounts of air through which helps to develop the wine, and I give up part of myself (tannin) to build structure and complexity into the wine. In the first year, I give up the most, and year after year a little less each time.

 

Ultimately, I know I’m a key part of the process of making great wines, and that’s what makes all the hard work early in life worthwhile. I tend to stick around as a barrel for quite a few years, and once I’ve run out of tannin to give, they just let me hold the beautiful wines to age gracefully.

 

Not really sure what happens after that as I’m not there yet. I wonder if they give me a medal…. I certainly think they should!