When was the last time you visited the Coonawarra?

 

The Coonawarra region is renowned for our delicious Cabernet Sauvignons, but the region has a lot of other things to offer and can make for the perfect winter getaway during the school holidays or just for a long weekend with your significant other.

 

The Coonawarra has a beautiful array of wineries to visit, and given the proximity of most wineries on our main strip, it's easy to enjoy a few of your favourites on the same day.

 

There really is something for everyone. And there are some gorgeous accommodation options from glamping to bed and breakfast style getaways to enjoy.

 

Here are some of the exciting things we have coming up at Raidis Estate that might entice you to pack the kids in the car, throw caution to the wind and visit us.

 

Visit our new Cellar Door!

Our new Cellar Door is open and ready for tastings. Just imagine sitting back fireside with a glass of delicious Radis Estate red and enjoying some downtime with your loved ones.

 

Or you might prefer to do a guided tasting with one of our team, and if you are lucky, you may get to meet the makers Emma and Steven over a table and a glass of wine and hear the stories behind the wines.  

 

Pizza fun
On July 20th and July 27th - Bay Pizzeria is serving lunch at Raidis Estate Cellar Door.

 

Stop by and have a lazy lunch with the BEST pizzas in the area, sip on a glass of Raidis Estate's finest, or maybe try one of our new white wines which as due to land in the Cellar Door real soon.

 

Back Vintage Soul Dinner

Looking for an event to remember? Join us for a night of fun and deliciousness for our back-vintage banquet.

 

Enjoy a six-course feast while experiencing some of our back-vintage wines direct out of our cellar.

 

This is an event not to be missed.

 

There is so much to see and do in the Coonawarra, so when was the last time you visited?

 

Delicious dinner party starters

Hello winter, it seems like only yesterday that we were sipping on Pinot Gris enjoy the warmth of the beach and sunshine and now we are well and truly in winter mode.

 

Winter need not be the reason that you shy away from entertaining guests; it's an excellent time to get the fire going, make some warm snacks and open a bottle of delicious red.

 

And gooey honey glazed chicken wings are a sure-fire way to keep your dinner party guests happy from the get-go as a starter. And the great thing is they are easy to prepare in advance and have ready for the hungry masses when they arrive.

 

What you’ll need:

 

3 Kgs chicken wings

Salt & pepper

2 cups honey

1 cup of soy sauce

4 Tablespoons vegetable oil

4 Tablespoons ketchup

6 cloves garlic, minced

1/4 teaspoon cayenne pepper, optional

 

Directions:

 

If wings are whole, remove tips and discard, or freeze to make chicken stock later). Coat with salt and pepper.

 

Combine remaining ingredients in a medium bowl until well mixed.

 

Cooking options:

1. Preheat oven to 180c. Place wings in a shallow casserole, pour the sauce over and bake until chicken is well done and sauce is caramelised about 1 hour.

 

2. Place wings in the slow cooker, pour the sauce over and cook on low 3 to 4 hours.

 

 

 

Get crafty

If you are a wine lover and let’s face it, we know you are because here you are reading our blog, you will know the dilemma of what do you do with all those old wine bottles?

 

Yes, you can chuck them in the recycle bin, but there are also some other beautiful things you can do with wine bottles to recycle them and do your bit for the planet with a bit of creative re-purposing.

 

Here are some ideas.

 

Make them into a vase for around your home

 

Get creative and pick up some funky paints from your local craft shop and give those old wine bottles a jazz up. You can paint them in any design and style that suits your home.

 

Give them a lick of paint and pop in some dried or fresh flowers for a pop of colour in a bathroom, bedroom or as a decorative piece in a bookcase.

 

Table numbers

 

If you own a café or even if you are planning a wedding, you can make your wine bottles into a nifty table number.

 

Again, decorate with paint, and paint on a number. They will be something different and allows you to re-purpose those pesky wine bottles.

 

Simple centrepiece

 

Turn a group of wine bottles into a no-fuss centrepiece. All you need are bottles, a little water, and a few flowers. This will instantly transform your table and give it that bit of Wow factor.

 

Twinkle, Twinkle

 

Feed some of those old fairy lights that are hanging around your garage collecting dust and are only used over Christmas into the wine bottles for year-round twinkle lamps.

 

Bedside lamp

 

With some simple wiring and finding a second-hand lampshade at the local op shop, you can make wine bottles into a gorgeous bedside lamp.

 

Citronella Candles

 

Add a wick, some citronella oil from the hardware store and stones to hold the wick in place at the bottom of the bottle. Old wine bottles citronella candles can help keep the mozzies away when you are entertaining outside.

 

 

Just a few creative ways to re-purpose old wine bottles into something pretty for your home, an event or your workspace.

 

 

 

 

Spaghetti and meatballs with a twist

Have you ever met a person that is not supremely happy with a big bowl of spaghetti and meatballs on a cold winter night….?

 

Pasta and red wine needs no introduction and go hand in hand, like kids and mud at the playground!

 

This recipe has a bit of twist on the traditional style of Italian spaghetti and meatballs with Thai style ingredients in the meatballs to add that little something different and can be a great way to introduce the younger members of your house to different foods.

 

You can also easily swap out the spaghetti for Hokkien style noddles if you prefer.

 

This dish takes about 35mins to makes, so it's super easy and will feed the whole family, it also pairs well with our Shiraz or Cabernet.

 

What you’ll need

Meatballs

1 lb ground beef or pork

2 TB minced lemongrass

1 TB sesame seeds

1 lime, juiced

1 jalapeno, minced

2 cloves garlic, minced

5 large basil leaves, chopped

1/2 cup fresh cilantro, chopped

5 fresh mint leaves, chopped

2 tsp. soy sauce

1 tsp. ground ginger

2 TB fish sauce

1/2 cup bread crumbs

2 eggs

 

Pasta

1/4 cup + 2 TB olive oil, divided

1 onion, minced

2 tsp. soy sauce

6 cloves garlic, minced

6 cups chicken broth

1 packet of spaghetti noodles

2 cups thinly sliced carrots (optional)

 

Method

Preheat oven to 400 degrees. Spray a 9×13 glass pan or jelly roll pan with non-stick cooking spray.

 

In a medium-size mixing bowl, make the meatballs by combining all meatball ingredients until thoroughly mixed. Form into about 20 meatballs and place in the prepared pan. Bake in the preheated oven for 25 to 30 minutes. 

 

While meatballs are baking make the pasta. Bring chicken broth to a boil in a large saucepan over high heat. Add in spaghetti noodles and cook until al dente according to package directions).

 

Meanwhile, eat 2 TB olive oil in a large skillet over medium heat.  Add in onion and carrot and sauté for about 5 minutes until onions soften and begin to become translucent. Stir in soy sauce and garlic and cook an additional 1 minute.

 

Drain pasta and add into the skillet with remaining 1/4 cup olive oil. Stir to coat.

 

Serve pasta hot topped with meatballs. 

 

 

Sustainability and what it means for the wine industry

Being a sustainable company is a bit of a buzz word that is hurled around these days in many circles.

 

With airlines going plastic free, metal and pasta straws appearing in cafes and restaurants and people becoming more and more conscious about their waste footprint, being sustainable is something that many businesses strive for but don’t often achieve.

 

Why is sustainability important for wine businesses? Well, number one we want a planet that is still around for our children and our children’s children to enjoy, but also so that we can continue to eat and drink all the things we want to enjoy. And, because some of these very things require sustainable thought processes.  

 

Secondly, sustainable winegrowing practices protect our soil, air and water – the elements that breathe life into our grapes and wines.

 

Sustainability is important for the wine industry because what we do relies on at its very core the farming of grapes. Without good quality fruit, we don’t get good quality wines, simple.

 

From a business perspective, and so we have a beautiful space to raise our children, we want our vineyards to be healthy and sustainable.

 

For us that means having the best quality environment to grow our fruit, it’s in using our goats as the clean-up crew after the grapes have been picked, and it’s educating our wine consumers on how we make our wines and why we choose the methods we do.

 

Being sustainable is doing our little bit to protect our beautiful region, country, and the world in a small but important way so we can all continue to enjoy it into the future.

 

 

 

Treat night or just comfort eat night

 

We’re yet to meet a person who doesn’t love a big bowl of nachos. I mean at its core it’s chips and salsa deliciousness and generally a generous dose of guacamole too. It’s guaranteed to keep even the fussiest of eaters happy.

 

Nachos can be a fun weeknight meal to make with the kids, or even jazz it up for a more sophisticated approach. It’s the perfect dish to throw in the oven and hopefully, enjoy a guilt-free treat.

 

Here is a great and easy recipe for a delicious bowl of nachos. You can thank us later!

 

WHAT YOU'LL NEED: 

3 teaspoons whole cumin seeds
3 teaspoons coriander seeds
2 tablespoons extra virgin olive oil
500g beef mince
1 red onion, chopped
¼ teaspoon ground cinnamon
5cm strip orange rind
400g can crushed tomatoes
185ml (¾ cup) water
400g red kidney beans, drained, rinsed
2 x 175g packets plain corn chips
160g (2 cups) coarsely grated cheddar
Sour cream, to serve
Sliced fresh red chilli or green chilli, to serve

 

GUACAMOLE

2 avocados, coarsely chopped
1 fresh green jalapeno, de-seeded, chopped
¼ white onion, chopped
2 tablespoons fresh coriander, chopped
2 teaspoons fresh lime juice

 

TOMATO SALSA

2 tomatoes, chopped
½ small red onion, chopped
½ cup fresh coriander, chopped
2 teaspoons fresh lime juice

 

 

METHOD:

Fry the cumin and coriander in a frying pan over medium heat for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed.

 

Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, breaking it up with a wooden spoon for 5 minutes or until browned. Add the onion and cook, stirring for 5 minutes or until soft. Add the cumin mixture, cinnamon and orange rind. Cook for 1 minute or until aromatic.

 

Add the tomato, water and half the beans. Reduce the heat to low and simmer for 20 minutes or until the sauce reduces and thickens. Stir in the remaining beans.

 

Meanwhile, for the guacamole, place the avocado in a bowl. Use a fork to roughly mash. Add jalapeño, onion, coriander and lime and stir until well combined. Season.

 

To make the salsa, combine all the ingredients in a bowl. Season.

 

Preheat oven to 180C/160C fan forced. Spread the corn chips over a baking tray. Bake for 10 minutes or until warmed through.

 

Preheat the oven grill on medium-high. Transfer corn chips to 4 ovenproof dishes. Spoon beef mixture over and sprinkle with cheese. Grill for 2-3 minutes or until cheese melts. Top with guacamole, tomato salsa and sour cream. Serve with sliced chilli.

Red, Red wine

Is there anything more delightful than cracking open a bottle of red wine as the weather cools and we head towards winter, and then enjoying said wine by the fireplace or cozied up on the couch under a blanket?

 

As much as we love long summer days spent at the beach, wintery wine days can be pretty darn good too. But what is the best wine variety to get cozy with, in the cooler months?

 

Well, we recommend some good earthy red wines that are both warming and delicious.

 

Cabernet Sauvignon

We wouldn’t be doing our region justice if we didn’t talk about the warming and healing benefits of a good Cabernet Sauvignon. We might be biased but we reckon that a good drop of Cabernet can cure those crappy work days, or getting caught in a torrential downpour without an umbrella, and it pairs perfectly with nana’s quilted rug, an open fireplace and some dark chocolate.

 

Grenache

For those looking for something a little lighter and easy-drinking for a mid-week tipple, you can’t go past a delicious Grenache. Although not as light as a Pinot, but not heavy and punchy like a Shiraz or Cabernet, a pretty Australian Grenache (or even a Spanish one) can help you get through putting the kids to bed, is perfect served with a mini cheese platter, or outside by an open fire.

 

Shiraz

Probably the most quintessential red wine for cold weather in Australia, a beautiful bold Shiraz can help you get through those really crappy days. Or you can opt for something prettier like some of the newer style cool climate Shiraz wines that pair well with trackies and Ugg Boots.

 

And last but by no means least;

 

Merlot

A Merlot is a great go-to when you can’t decide on any of the above-mentioned wines, or if you’re just in the mood for a delicious, softer red wine. It’s easy to drink, pairs well with lots of food types like cheese, chocolate and/or fruit, and is sure to warm you up.

 

What are your cool weather favourites? Would love to hear them. 

Quick and easy chicken noodle soup

If you are a parent, you might be breathing a big sigh of relief for school holidays ending, and the kiddies being back at school. But, it might also leave you in a state of panic having to cook those weekday dinners again. Or you might just be a time-poor business owner… Whatever your excuse, this is the soup for you.

 

We like to keep it easy and simple so that we can get little mouths fed and off to bed at a reasonable hour. And, after all the chocolates and sugar overload that comes with Easter and school holidays, this easy and quick chicken noodle soup is sure to keep everyone in the household happy and healthy.

 

What you’ll need:

 

BROTH

3 cups / 750 ml chicken stock

2 garlic cloves, smashed

1 cm piece of ginger, sliced (optional, but highly recommended)

1 ½ tbsp light soy sauce (or normal all-purpose soy sauce)

2 tsp sugar

1½ tbsp Chinese cooking wine

¼ - ½ tsp sesame oil

 

TOPPINGS & NOODLES

6 oz / 180g fresh egg noodles

2 large bok choy plus/or other vegetables of choice

1 cup shredded cooked chicken (or other protein of choice)

1 scallion/shallot, (green part only) finely sliced (optional garnish)

 

Instructions

 

Place broth ingredients in a saucepan over high heat. Place lid on, bring to boil then reduce to medium heat and simmer for 5 - 10 minutes to allow the flavours to infuse.

 

Meanwhile, cook noodles according to packet directions.

 

Cut vegetables to the desired size. For bok choy, cut them into quarters (cut a cross into the base and tear it into neat quarters with your hands).

 

Pick ginger and garlic out of soup broth. Add bok choy and cook for 1 minute. Add chicken then turn the stove off.

 

Place noodles in bowls. Divide soup and toppings between bowls. Garnish with shallots (if using).

 

Great served with chilli paste or fresh chillies.

 

Enjoy.

Living the dream

As school holidays and Easter time are upon us, we’re in disbelief that it’s already the end of April! This realisation that the year is flying by has made us think about why we do what we do.

 

Living the Winemaker dream is a lot of sweat and tears, but it’s also the perfect opportunity to create something to bring people together and enjoy this wonderful thing we call life, and we wouldn’t have it any other way.

 

For us; Emma and Stevo, making great wine is about bringing people together with great food, awesome company, and sensational wines! Just like ours! Wink, wink, nudge, nudge.

 

But seriously, that is why we do what we do and why we love it so much. Because life, laughter, and enjoying great produce is made all the better by sharing it with people.

 

We have many events at Raidis Estate throughout the year, and we love nothing more than bringing people together and chatting all things wine, food, and good times.

 

This month alone we have already enjoyed the Big Sky banquet as part of Tasting Australia, Chris’s charcoal grill, and we are heading toward our Living the dream event for another year.

 

These events revolve around getting to know our community; those who love our wines, and we have a fun time whilst doing it. Of course, these events introduce new people to our wines too and make our community bigger. And on top of the events, many lovers of our wines also become our friends.

 

We wish you a happy and safe break, shared with family and friends and surrounded by great food and great wine because for us no holiday period is complete without some great friends and of course Raidis Estate’s finest.

 

Life is short and is there to be enjoyed, and if you happen to be in the Coonawarra this holiday period, be sure to swing by and say hello. We will be more than happy to give you a guided tasting through our beautiful range of wines.

 

Hot Cross buns… Yes please!

With Easter just around the corner, we felt it only fair to help you out with that Sunday morning treat that you’re sure to indulge in, and that pairs perfectly with loads of butter, a cup of tea, or even a cheeky glass of vino.

 

We are talking about hot cross buns! An Easter tradition in many households, and oh so good when you take the time to bake them yourself.

 

WHAT YOU’LL NEED:

 

4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten

 

FLOUR PASTE

1/2 cup plain flour
4 to 5 tablespoons of water

 

GLAZE

1/3 cup water
2 tablespoons caster sugar
Butter, to serve

 

METHOD

 

Step 1

Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

 

Step 2

Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

 

Step 3

Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.

 

Step 4

Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

 

Step 5

Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

 

These are best eaten straight from the oven but can be frozen. But who are we kidding, you will likely not have any leftovers!