Rose and Strawberry tart

Warm weather and Rose are the best of friends and we are delighted to launch our new Rose into the world.

 

This wine is a cracker and perfect for fun in the sun.

 

This year while making the Red Project, Stevo decided to do a little experiment with Saignée (“sohn-yay”). Saignée means “to bleed,” and it also describes a method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds) just to see what would happen.

 

And we are tickled pink with the result.

 

So we’ve paired it with a delicious Strawberry and goat cheese tart to enjoy.

 

What you’ll need:

 

1 ½ cup all-purpose flour

1/8 cup confectioner’s sugar

2 Tbsp granulated sugar

½ cup baking powder

½ tsp salt

¼ cup of Extra virgin olive oil 

Ice water

1 tsp rosemary

1 Tbsp honey

1 Tbsp cream

150gms plain goat cheese room temperature

2 cups of fresh strawberries

 

Method:

 

Preheat oven to 375 degrees.

 

Sift together flour, sugars, baking powder and salt. Chill dry ingredients in the freezer for about 10 minutes.

 

Pour olive oil into cold dry ingredients and make clumps with your hands. Add ice water and continue working the ingredients until dough comes together. Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for 15 minutes.

 

Remove dough from the fridge, divide into four sections, and roll them out into circular shapes about ¼ inch thick on a floured surface. Then transfer to a baking sheet.

 

Spread goat cheese over the dough, leaving some space at the edges. Slice strawberries and cover the goat cheese evenly. Fold the edge of the crust up and slightly over the strawberry and goat cheese filling. Press down to hold the shape.

 

Combine honey and cream and brush crusts and tops of the tarts evenly.

 

Bake for 10-15 minutes, until crust is a light golden brown. Cool for 5-10 minutes. Top with small sprigs of rosemary and dust with confectioner’s sugar.

 

Serve and enjoy!

 

 

 

 

Portobello mushrooms paired with our new Emma Sparkling Chardonnay Pinot Gris

 

Something is ready to pop at Raidis Estate as we welcome to the line-up our new drop - Emma Sparkling Chardonnay Pinot Gris.

 

This delicious drop is now available and ready to share with those you love and it’s only fair that we share with you a few ways to enjoy it. 

 

This Sparkling can be taken from cheese platter party to the main affair and can simply just go with a gooey camembert or shoestring fries.

 

It’s also the perfect drop to go with this delicious and lighter style baked mushroom dish.

 

These mushrooms are delicious, scrumptious and decadent and are the things that dreams are made of.

 

Add some crispy pancetta to the top of these babies to really set them on fire!

 

We hope you enjoy both.

 

What you’ll need:

 

4 large portabella mushrooms

2 tablespoons olive oil plus more for coating the mushrooms

1 large sweet onion diced

2 medium zucchinis diced

1 roasted red pepper diced

4 – 6 sun-dried tomatoes chopped

2 – 3 cloves garlic minced

1 large handful of spinach

1 pinch dried oregano crushed between your fingers

Dash of crushed red pepper flakes

Freshly ground black pepper to taste

1/4 cup dried breadcrumbs

1/4 cup grated Parmesan

1/4 cup shredded mozzarella cheese

 

Method:

 

Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.

 

Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.

 

Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.

 

 

In a 12-inch sauté pan over medium-high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften.

 

Next, add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.

 

 

Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.

 

 

Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.

 

 

Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

 

Emma Sparkling Chardonnay Pinot Gris $35

Being enthusiastic sparkling drinkers, Emma & Stevo have wanted to make a sparkling wine for years. Passionate about chardonnay based sparkling wines they sourced some exceptional fruit and for a bit of a twist blended it with some barrel-fermented Pinot Gris. Delicious, crisp, sherbety goodness with a clean dry finish - this fizz is a party in your mouth! 

Shop our Sparkling - HERE

 

 

 

 

Tips for starting a wine cellar

Do you have grand plans to start your own at home wine cellar?

 

Collecting wine can seem daunting at first, where do you start, what will keep, etc., etc., but like most things, the best thing you can do is start. Collect what you like and go from there.

 

Here are our top tips for starting your own wine cellar.

 

Storage is key

 

Storing your wine correctly will ensure you get the most out of your wine when you want to drink it. To begin with, ensure your cellar - or wherever you store your wine - is dark as sunlight is a wine’s worst enemy.

 

So, keep your precious wine away from windows and direct sunlight. Think the coolest and darkest room in your house.

 

It’s all in the Balance

 

A balanced cellar will contain wines to suit any occasion. This should include whites and reds, young and mature wines, everyday wines and the more special occasion bottles as well.

 

These wines can mostly be sourced from good retailers or obtained directly from wineries.

 

Buy wines you love in a six-pack or dozen

 

Fallen in love with a bottle of wine? Check with your retailer if you can buy it in a 6-pack or dozen. This will mean two things. The first being that you will be able to drink a few bottles without feeling guilty and the second being, you can drink a bottle at different stages of the ageing process.

 

This allows you to compare and reflect on what each year brings to the wine.

 

Have fun with it

 

Wine shouldn’t be serious; it should be fun. Pick wines that you like and that you intend to drink.

 

You don't need to pick what you think you should have in there, instead pick things that you enjoy. Life is short, and you should be planning to drink your way through your cellar over time.

 

Screwcap vs cork

 

Screwcap wines will retain freshness for longer, than wines under cork. You might want to pick a balance of wine under cork and under screwcap to give you options.

 

Wine under screw cap may keep better and develop quicker than those under cork, but there still is a particular type of romance that comes with cork and opening an old bottle of wine.

 

 

Happy Cellaring!

 

 

Mac and Cheese for some cheesy school holiday fun

Are you feeding a lot of hungry young mouths this school holidays? Having several delish recipes on hand will be super helpful in getting through the school holidays with your sanity intact.

 

This Mac and Cheese is as classic as they come and has four different types of cheese.

 

The adults will love this recipe as well, and you can add some BBQ chicken for something a bit more special.

 

What you’ll need:

 

1/2 cup (1 stick) butter, plus more for baking dish

1 bag of elbow macaroni

1/2 cup flour

5 cups whole milk

1 1/2 tsp of salt

Freshly ground black pepper

1 tsp of mustard powder

3 cups of shredded Cheddar

2 cups of shredded Gruyère

1 1/2 cup of grated Parmesan, divided

1 cup of panko breadcrumbs

3 tbsp of extra-virgin olive oil

Freshly chopped parsley, to garnish

 

 

Method:

 

Preheat oven to 190 degrees and butter a baking dish. In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside.

 

In a large saucepan, melt 1 stick butter. Sprinkle over the flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined.

 

Season with mustard powder, salt, and pepper. Let simmer until starting to thicken, about 5 minutes.

 

Remove pan from heat and whisk in Cheddar, Gruyère, and 1 cup Parmesan. Continue whisking until melted and smooth. Stir in cooked macaroni and transfer to prepared baking dish.

 

In a small bowl, combine remaining Parmesan with Panko and oil. Sprinkle mixture over macaroni, then season with more black pepper.

 

Bake until bubbly and golden, 25 to 30 minutes.

 

Garnish with parsley before serving. Let sit 10 minutes before serving.

 

Enjoy

 

 

 

 

Vegetarian Cold Rolls

 

Even the meat-eaters are going to love these delicious and colourful vegetarian Cold Rolls.

 

Perfect for making with the family on a lazy Sunday afternoon or for a dinner party with your mates. These cold rolls are so yummy that they will leave you wanting more and go down a treat with our PG Project Oak wine.

 

Try them tonight; you won't be disappointed.

 

What you’ll need:

 

RICE PAPER ROLLS

150 grams of rice noodles or vermicelli

8–10 Rice paper rolls

2 avocados, thinly sliced

Green leaf lettuce, torn into chunks

1 cucumber, julienned

1–2 red capsicums, julienned

Shredded red cabbage

Fresh coriander leaves

Fresh basil, sliced into thin ribbons

 

 

PEANUT DIPPING SAUCE

1/2 cup creamy peanut butter

Juice 1 lime, 2-3 Tablespoons

1/4 cup soy sauce (for gluten-free – sub tamari)

3 Tbsp. honey

2 tsp. fresh ginger, grated

1 garlic clove, minced or pressed

1 tsp. sesame oil

1/4 tsp. red pepper flakes

2–3 Tbsp. water

 

 

Method:

 

Cook rice noodles according to package instructions. Rinse under cold water and drain.

 

In the meantime, prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavours as needed. Keep refrigerated until ready to serve.

 

To assemble spring rolls, have all of the filling ingredients prepared. Add warm water to a shallow dish and soak one rice paper wrapper at a time.

 

Arrange avocado slices in the centre of the wrapper, below the avocado arrange the lettuce and layer a small handful of noodles, cucumbers, and capsicum.

 

On top of the avocado layer, red cabbage, coriander, and basil.

 

Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.

 

Cut the rolls in half and place on a serving platter. Serve with peanut dipping sauce.

 

Things to plant in Spring

If you are like us, you are probably welcoming Spring with open arms and open bottles of vino!

 

It's been a long winter, and it’s time to celebrate the warmer weather. 2020, Covid-19 and lockdown might have got you keen to get started in the garden and plant some edible deliciousness.

 

So if you haven’t started yet but are keen to give it a try and if you are starting out with an edible garden, here are our top things to plant this Spring.

 

Beans

 

Delicious and versatile beans are a great addition to your veggie patch and super easy to care for.

 

Make sure you plant them with a trestle to climb and plenty of fresh water to make them thrive.

 

Carrots

 

These vegetables are cheap to buy, but there’s a certain thrill when pulling up your own carrots.

 

Carrots grow best from seed sown into the veggie patch and kept damp until the tiny seedlings germinate.

 

Cucumbers

 

Nothing equals a freshly picked, home-grown cucumber for flavour and crunch.

 

Perfect for the kids to snack on and to add to salads.

 

Lettuce

 

Some leafy green is a must in every veggie bed or container vegetable garden.

 

Plant your favourite lettuce and watch them grow, they grow great from scratch or from seedlings and like plenty of water.

 

Pumpkin

 

Pumpkins often just appear in gardens as they grow so readily from seed.

 

The combination of a rich, warm compost heap and a few seeds generally means rogue pumpkin vines that can take over the garden.

 

Tomatoes

 

There is something awesome about having your own crop of tomatoes growing in the garden to pick from and enjoy in your salads or pastas.

 

If you haven’t already done so, get them in the ground soon, somewhere with plenty of sunlight and water.

 

 

Enjoy the fruits of your labour.

 

 

 

 

Whole Roasted Snapper with Roasted Potatoes

The sun is out, the trees are full of blooms and it’s time to get some fresh recipes in the kitchen and cook up some deliciousness.

 

Does the thought of cooking seafood, or fish scare you? Well, this recipe is the perfect one to try.

 

This whole baked snapper recipe is the perfect little pair for entertaining at home and will be sure to wow your guests.

 

What you’ll need:

 

2 whole snappers (500-600g each)

400g chat potatoes halved

salt and freshly ground black pepper

3 medium tomatoes, cored and sliced into rounds

2 medium lemons, sliced into rounds

2 cloves garlic, sliced

1/2 bunch rosemary sprigs

1/2 bunch thyme sprigs

1/2 bunch sage leaves

4 or 5 bay leaves

extra virgin olive oil

 

Method:

 

Preheat oven to 220°C.

 

Lightly score the skin of the fish; don't cut too deep into the flesh.

 

Arrange fish and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves.

 

Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.

 

Roast fish until the skin is crisp and the flesh is just cooked through about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.

 

 

Travel your own backyard this Spring

Spring has sprung, and we are excited about the warmer weather and more time spent outside in the sunshine.

 

Whilst COVID has squashed those International travel plans it doesn't mean that you don't get to travel at all this year, you might just need to do so a little closer to home. If you are lucky enough to live in South Australia, which is (touch wood) mostly COVID free, we are allowed to travel and enjoy our great state.

 

And, we are betting that there are places you haven’t visited in South Australia even if you’ve lived here all your life.

 

So, if you need a little bit of encouragement, here are our top five reasons to explore your own backyard this Spring.

 

It’s easy as

 

There are no long-haul flights, no waiting in lines at airports and ‘enjoying’ aeroplane food… If you travel at home this year all you need is your car, Google maps and a sense of adventure. 

 

Close to Adelaide, we have many fantastic travel destinations such as Clare Valley, Kangaroo Island, The Flinders Ranges, the Riverland and of course our home, the Coonawarra, to name a few.

 

 

You can take more mini-vacations if you travel locally versus taking one long vacation if you travel abroad.  

 

Many of us are limited to a certain number of vacation days per year.

 

By staying closer to home, you will only have to take 1-2 vacation days at a time. That way, you can reward yourself with a holiday more often.

 

Book several long weekends away instead of 1 or 2 longer trips.

 

 

You are supporting local

 

Whilst you are out and about in South Australia travelling you are supporting local businesses, families and our economy. It’s no secret that local businesses are hurting as a result of COVID.

 

You will help put money back into your local area. That way, businesses and towns can flourish.  So, get out there and spend money on new local experiences, food and small businesses.

 

You can be more spontaneous 

 

There is no need to worry about buying airfare, train or bus tickets ahead of time.  You’re travelling locally, so just get in your vehicle and go or throw a few things in a backpack and head out the door.

 

You can reduce your carbon footprint

 

Let’s be real; Travelling to a foreign country is usually not the greatest example of being a sustainable traveller.

 

Local travel and exploring your own backyard is more eco-friendly, and if you stay really close to your home, you will reduce the carbon footprint significantly.

 

 

 

 

Fish Enchiladas paired with our The Kid Riesling

 

You’ve no doubt eaten fish tacos, but have you ever tried fish enchiladas? This is the perfect dish to make if you want to satisfy your Mexican-food cravings and to keep it light and bright.

 

Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them and wow your friends with delicious food.
 
So, for our last wine and food pairing, we introduce you to our delish 2020 The Kid Riesling, and today we are pairing it with this Oh So Delish Fish Enchilada Recipe.
 

If you can’t find Whiting, you can substitute this dish with any firm white fish such as Barramundi or Flathead.

 
 
What you’ll need:
 
4 Whiting fillets
2 tbsp olive oil
Salt and pepper to taste
3 cups Spanish rice cooked (can buy or make from scratch)
1¾ cups black beans drained and rinsed
2 cups Cheddar cheese grated
3½ cups red enchilada sauce
4 flour tortillas (10-inch)
Fresh Coriander to garnish
 
 
Method:
 
Preheat oven to 190 Degrees.

In a small pan, heat oil. Season Whiting fillets with salt and pepper, and fry in the pan until cooked through. Remove from heat and flake the fish with a fork.

Place ¾ cooked Spanish rice in the centre of each tortilla. Add fish, black beans and some of the grated cheese. Roll tortillas and place in a 13x9" baking pan or oven-safe dish.

Pour red enchilada sauce over the tortillas and sprinkle remaining grated cheese on top. Bake in the oven for 25 minutes.

Garnish with freshly chopped Coriander and serve.
 
 
 

 

Savvy B and a delicious Kingfish Ceviche Tostadas

There is something that puts a spring in your step as you crack open a bottle of delicious Sauvignon Blanc.

 

And as the weather starts to show some promising signs that Winter is on the way out and Spring is on the way back in, it is time to celebrate.

 

Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them and wow your friends with delicious food.

 

So, for our second cab off the rank, we introduce you to our delish 2020 The Kelpie Sauvignon Blanc, and today we are pairing it with an incredibly yummy King Fish Ceviche Tostadas.

 

What you’ll need:

 

500 grams sashimi quality skinless Kingfish

1.5 cups freshly squeezed lime juice

1 Red Onion

1 Fresh Green Jalapeno

30 grams of green olives

1 large ripe round Tomato

10 grams Fresh Coriander

Salt

10 Tostadas (can be store-bought)

Salsa Macha (see below)

 

Salsa Macha

 

50 grams of dried Chipotle Chiles

30 grams Chile de Arbol

2.5 cups Olive oil

1/3 cup raw Unsalted Peanuts

4 Garlic cloves

2 Tablespoons sesame seeds

1 Teaspoon salt

1 Tablespoon Brown sugar

3 Tablespoons distilled vinegar

 

Method:

 

Cut the fish into small 1 cm cubes and finely dice the onion.

 

Combine the fish, onion and lime juice in a glass bowl. The fish cubes should float freely in the juice (they should be “swimming”). If they don’t, add more juice.

 

Cover and refrigerate until done. Depending on the fish and your liking this takes about 3-4 hours. If you want it medium/rare, 30 to 60 minutes will be enough.

 

Drain the juice and return the fish to the fridge.

 

Salsa

 

Add the oil to a pan and heat this up until warm. Add the garlic cloves and stir them for 1 minute.

 

Add the Chipotle, Chile de Arbol and peanuts and stir fry for 2 minutes then add the sesame seeds and stir for 1 minute.

 

Pour the ingredients in a blender jar and let cool down for at least 10 minutes.

 

Add the salt, sugar and vinegar and blend the salsa. Start slow and build up to a high-speed smooth. The salsa can be kept in the fridge for two days.

 

Tostada

 

Blend the jalapeno with the olives until finely chopped.

 

Dice the tomato and finely chop the coriander leaf.

 

Combine the fish, blended jalapenos, tomatoes and coriander in the bowl.

 

Place your awesome Ceviche on the Tostada.

 

Drizzle some of the Salsa Macha on top.