A Chocolate Soufflé and The Trip

You might be expecting an epic story about a decadent dessert and our equally opulent flagship wine and how they pair beautifully, but instead, we want you to experience both of these delights and write your own epic adventure story in the process.

 

Here’s what you’ll need: 1x (or more) bottles of The Trip. Any vintage is recommended, apply in liberal (to your glass) measures, and re-apply when levels get low. And for the dessert, we can't get that to you already made, so here's a DIY guide which is the next best thing.

 

What you’ll need:

8x ceramic ramekins, insides lightly greased and evenly coated with granulated sugar.

 

For the Souffles:

1/4 cup whole milk

1/3 cup dark chocolate (70%), chopped

1/3 cup unsweetened chocolate, chopped

1/2 cup cocoa powder

100mls water

1 tsp vanilla essence

8x egg whites (chilled)

100g granulated sugar

1/3 tsp table salt

 

Directions:

 

Preheat oven to 200degrees and place oven rack in centre of the oven. As above, ensure all 8 ramekins are greased with butter right to the top of the inside edges, dust evenly with granulated sugar and shake out any excess sugar. Set ramekins aside.

 

Place 2.5 cups of water in a saucepan over medium heat. Using a large bowl, place on top of the saucepan, ensuring the bowl is secure and is not touching the water below. Combine milk, dark chocolate and unsweetened chocolate and whisk gently until chocolate is melted and the milk is fully incorporated to form a smooth ganache.

 

Turn off the heat, then whisk in cocoa powder, water and vanilla extract. Mix until smooth, and leave the bowl sitting over the saucepan (off the heat) to keep warm.

 

In a separate bowl, beat egg whites until they become foamy. If you have a Kitchenaid or similar, beat on high. Once egg whites are foamy, reduce mixer speed and gradually add sugar and salt, then return to high-speed mixing and whisk mixture until firm, glossy peaks form. Approximately 2 minutes.

 

Stir about ¼ of the egg white mixture into the chocolate ganache until incorporated. Then gently fold in the remaining egg whites taking care not to deflate the mixture until no visible whites remain. Once folded through, immediately spoon mixture into pre-prepared ramekins to the top and level mix with a spatula.

 

Evenly space ramekins on a baking tray and bake in the middle of the oven for 12 -14 minutes. The souffle’s will have risen above the top of the ramekins and should look dry on top.

 

Serve immediately. (Feel free to dust with icing sugar or garnish with fresh fruit or cream).

 

Enjoy!

Knowing when to pick the grapes

There are many decisions to be made by winemakers during vintage that affect the final wines that consumers get to enjoy, but few are more important in the scheme of things than deciding when to pick the grapes.

 

There’s a saying that great wines are made in the vineyard. This is often a contentious issue and causes many arguments between vignerons and winemakers, as each contributes at different stages of the process.

 

We think the truth is that both parties are equally important in making great wines.

 

But how do we know when to pick our grapes each year?

 

Well, the answer to this really (mainly) depends on a couple of factors:

 

When we can taste the flavours in the grapes that we want in the finished wine

 

The primary characteristics (juicy fruit flavours) are the components of the finished wines that reflect the vineyard (and vigneron's influence).

 

The secondary characters are things like oak from the barrels, aged/ developed flavours from time spent in barrel or bottle, or flavour components from the yeast added during fermentation and other processing steps (the winemaker’s influence).

 

When the grape sugar levels are optimal

 

As the grapes ripen, there are a lot of metabolic processes going on in the grapes. One of these is reflected by the changes in acid and sugar levels. When grapes are first formed, they are tiny little green berries and are very acidic, and as they ripen, they accumulate sugars and get sweeter.

 

These sugars are essential for several reasons, but quite simply, they are what gets converted by the yeast during fermentation into alcohol, and the alcohol level in the finished product is a critical part of making a balanced wine.

 

While many other factors contribute to the ideal picking time, these are the most fundamental to the way the wine will taste in the end. Ultimately, the key is to pick the grapes when there is a perfect balance of flavours, sugars and acid levels in the grapes.

 

This is what we strive for each year; to make the very best wines we can to share with all of you.

Chicken Chow Mein with Shiitake Mushrooms

There is nothing more satisfying than making up a big batch of Chicken Chow Mein to munch your way through on a weeknight as the weather starts to cool.

 

Autumn is here people and we are ready for cooler nights, red wines and snuggles on the couch.

 

This Chicken Chow Mein pairs perfectly with our The Kelpie Savvy B or a glass or two of the Red project.

 

What you’ll need:

 

2 tablespoons corn-starch

1/4 cup Shaoxing wine

1/2 cup oyster sauce

1 tablespoon minced ginger

1/4 cup sliced scallion whites, save green for garnish

1 teaspoon black pepper

1 tablespoon sambal oelek

500gms of skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted

Canola oil to cook

6 cloves garlic sliced thin

2 cups shiitake mushrooms, quartered

1 cup chicken stock

4 heads baby bok choy, core out, sliced

1 pound blanched and refreshed lo mein noodles

Salt and pepper to taste

 

Method:

 

In a large bowl, dissolve the corn-starch in Shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal.

 

Mix in the chicken and marinate for at least 2-hours, preferably overnight.

 

In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside, and in the same wok, add the chicken and cook for 6 to 8 minutes.

 

Add the stock and season with salt and pepper. Add the bok choy and cook for another 3 minutes.

 

Add back the shiitakes and the noodles.

 

Thoroughly coat and heat the noodles. Check for seasoning.

 

Garnish with spring onions.

 

Carrot Cake and A Cheeky Pinot Gris!

For something a little different it’s time for a sweet treat! (and of course, a wine recommendation to pair with it). We love this carrot cake for the memories it makes, and for the deliciousness it offers.

 

We’ve had some fun doing some wine matching with this one and think it’s best paired with our Cheeky Goat Pinot Gris. Go on, give it a try!

 

What you’ll need:

 

Dry ingredients:

2x cups plain flour

2x tsp bicarb soda

½ tsp salt

2x tsp ground cinnamon powder

275g brown sugar

 

Wet ingredients:

¼ cup pineapple juice (save the juice from the can - below)

3x eggs

¾ cup milk

1x tsp white vinegar or lemon juice

½ cup canola oil

 

Other:

1x 440g can crushed pineapple

2x cups grated carrot

¼ cup shredded coconut

½ cup chopped walnuts

 

Icing:

180g soft cream cheese

1x cup unsalted butter

1x tsp vanilla essence

500g icing sugar (sifted)

 

Method

 

Preheat oven to 180C. Grease and line oven pan with baking paper (can use 2 smaller, or 1 larger pan if you want to make layers).

Drain crushed pineapple (save the juice).

Mix dry ingredients together in a bowl.

In a separate bowl, whisk together the wet liquid ingredients, and then add the (Other) carrot, pineapple, coconut and walnuts to the wet ingredients bowl and mix through.

Add all the wet ingredients to the dry ingredients and mix together until all the dry ingredients are incorporated.

Pour mixture into pre-prepared pans and cook in the oven for 35-40 mins (depending on pan size) or until golden on top.

Rest cake/s for 10-15 mins before turning out onto cooling racks. Cool completely before adding icing.

 

Making the icing:

 

Mix cream cheese, butter and vanilla until smooth. Then add the icing sugar gradually whilst mixing until fully incorporated and the icing is fluffy.

(For 2 layers) Flip one cake upside down and spread with 1/3 icing mixture. Place the second cake on the iced bottom layer and spread icing over top and sides of the whole cake to finish. (For 1-layer cake only ice top and sides).

Fun facts about making wine that you might not have heard about

There is this mystery surrounding wine and winemaking that people are fascinated by, and while many of you will know a little something about wine, or the making of it, I’d hazard a guess that you don’t know everything (contrary to what you might tell your friends after a few of Raidis Estate’s finest).

 

So, in the spirit of sharing, we’ve come up with a few (light-hearted) gems that will keep you ahead of your friends the next time you’re having those fun conversations (you know the ones!).

 

One of the most important contributors to a glass of wine is the grape skin. It's where all the colour, flavour, and aroma components are held (as opposed to the pulpy inside the grape) and essentially contribute to the "primary" fruit characteristics. It’s the winemaker’s job to release them (Secondary characters are the ones that the winemaking process introduces).

 

One ton of grapes will usually yield between 500 and 700 litres of wine. That's between ~650 and 900 bottles. The exact amount depends on variety, region, climate, grape growing, and winemaking practices.

 

Wine is fat-free and cholesterol-free. Need we say more?!

 

There is such a thing as a fear of wine. It's called Oenophobia. This is likely not relevant to this audience, but fun to know!

 

Putting ice and salt together in an ice bucket will help chill that white wine faster! Pro-tip.

 

One for the next time a winemaker is getting a bit too big for their boots; remind them that you can put grapes in a bucket or hole in the ground, step in them, let them ferment and technically, they will become wine. It won't be good wine, but it's still wine (so yeah, anyone can make it!).

 

So, there you have it. A few little gems (some serious, and some not so much) to share the next time you’re enjoying a glass or two with your friends!

Pesto dip in a cob loaf

Long summer days are like the gift that keeps on giving, and one of our favourite things to do during this time (or anytime really) is bringing you amazing new recipes to try that we think match just beautifully to one or more of our fabulous wines. And, we also get to test them first!

 

Think summer picnic, a few friends or family sprawled over a picnic blanket under a tree or at the beach, a bottle (or two) of chilled Raidis Estate Sauvignon Blanc, and this delicious pesto cob loaf as the centrepiece of your next get together.

 

What you’ll need (other than the vino!):

 

1 tbsp. extra virgin olive oil

2 x red onions, finely sliced

200g bacon rashers, chopped (optional)

1 tbsp. crushed garlic

200g baby spinach

1 x round cob loaf

250g cream cheese, softened

400ml tub of sour cream

Handful fresh basil leaves, chopped

500g Mozzarella cheese, grated

 

Method:

 

Preheat the oven to 180C, and line a large baking tray with baking paper.

 

Heat olive oil in a large pan over medium heat. Add sliced onions and cook until softened. Remove from the pan and set aside. Add chopped bacon and cook for 5 minutes. Add crushed garlic and cook for a further 1 minute or until fragrant. Finally, add the baby spinach and continue cooking until the leaves have wilted. Re-add the onion and mix through. Remove the mixture from heat and set it aside to cool.

 

While the mixture cools, cut the top off the cob loaf to form a lid, and remove the bread from the centre of the loaf leaving a 1-2cm edge. Roughly chop or tear the bread from the centre into dipping pieces.

 

Combine cream cheese, sour cream, chopped basil and grated mozzarella in a bowl, then add to the onion mixture. Mix well. Season with salt and pepper to taste.

 

Spoon the mixture into the empty cob loaf and place it on a baking tray, with dipping bread pieces placed loosely around the loaf on the tray. Bake for 20 minutes or until golden and serve.

 

 

 

Pork and Chive dumplings

 

To celebrate Chinese New Year, which is just around the corner, we thought it was only fitting that we shared a delicious pork dumpling recipe.

 

These little dumplings pack a punch in flavour and are perfect for pulling out at a dinner with friends.

 

Pair them with our Cheeky Goat Pinot Gris or Red Project.

 

Makes about 100 dumplings.

 

What you’ll need:

Canola oil

1 large onion, finely diced

5 large cloves garlic, minced

2 tablespoons minced peeled fresh ginger

1½ cups (85 g) finely chopped Chinese garlic chives, scallions, or regular chives

1 cup (250 g) crumbled soft tofu

⅓ to ½ cup (75 to 120 ml) hoisin sauce

1 teaspoon kosher salt, plus more if needed

¼ teaspoon freshly ground black pepper

2 pounds (910 g) ground pork

2 packages of thin or gyoza-style dumpling wrappers

 

 

Method:

 

In a large sauté́ pan, heat 2 teaspoons of oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.

 

Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.

 

In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.

 

Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed or crimp it. Place each finished dumpling on the baking sheet and repeat until you’ve used all the filling.

 

You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.

 

To cook fresh dumplings, heat a nonstick frying pan or well-seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.

 

Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.

 

To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water, so they steam a little longer and cook through.

Taste wine like a Winemaker

You may have heard winemakers talking in what seems like another language… talking about things like terroir, primary and secondary characters, oak, scores out of 20 and the list goes on.

 

To some people, it sounds a bit fanciful and weird (to put it politely), but in the wonderful world of wine, this is the language used, and it’s how we judge our wines to make them the best they can be.

 

How would you describe what a strawberry tastes like, other than a strawberry?

 

We talk a lot about wine tasting, but most of what you think you taste, you actually smell. It’s why you can’t “taste” anything when you have a cold.

 

In Australia, we score points out of 20, with 20 being a “perfect” wine. Most wines you will see in a bottle shop will be between 14 and 20 by this system, which is generally reflected in their price.

 

The 20-point system comprises three parts; 3 points for appearance, 7 points for the nose (aroma/smell), and 10 points for the palate (flavour, taste and structure in your mouth).

 

Next time you watch a winemaker judging their wines, you might notice that they'll look at it first, then they'll smell the wine, and then they'll taste the wine, which makes sense when you think about how they score the wines.

 

It's a subjective assessment, so one person might score a wine 15 points, someone else might score 16 points. Neither is right or wrong necessarily, just that some people have different experience levels and different thresholds to work with.

 

How we talk about wine:

 

Sometimes, when we talk about our wines, people give us a blank look and wonder why we are talking about blueberries and blackcurrants, when we describe our red wines, or other fruits for our whites, bubbles and rose’.

 

The flavours that make these fruits taste as they do are the same flavours found in wine that you can taste. They actually exist in there, so no, you're not dreaming or just making things up.

 

When you taste your next wine, give the above scoring a try, come up with a score out of 20, and then search what others have rated the wine to see how close you are.

 

It's always a fun way to see who in the room knows what they're talking about (as opposed to what they will tell you!!).

 

 

 

Add some cheer to your day

Here we are in 2022, all feeling a little bit battle-weary…

 

It was not the start to the year that we had hoped, but there is always something around to make you smile; sometimes, you just have to look a little harder for it.

 

So here are 20 things to cheer you up right now:

 

1. Pat a dog – They always love you back, and it makes you feel happy.
2. Make a gratitude list – When we are down in the dumps, it can be hard to see the positives. Write all the things you are grateful for.
3. Yoga/Meditation – You know the drill. Deep breaths.
4. Listen to some energising music - Play some music that makes you feel lighter on the inside.
5. Catch up with a friend in person or on Zoom to share a glass of wine.
6. Watch something that makes you laugh – Turn off the news and put on a feel-good movie.
7. Go for a walk – Nothing beats a bit of fresh air.
8. Music – Play it loud and dance the night away.
9. Go for a swim – Nothing makes you feel better than a dip in the ocean or the pool.
10. Prepare a good meal – Something comforting.

11. Make a wish - Light a candle and make a silent wish — eyes closed and with a gentle smile.
12. Create a vision board - Get some poster board and look through old magazines for pictures and words to cut out and attach to it to your vision board.

13. Retail therapy – Do a spot of online shopping, wine in hand from the comfort of your couch.
14. Plan a trip – Enjoy planning a getaway.
15. Read a good book – When was the last time you sat down and read a good book? Get comfy and get reading.
16. Connect with an old friend – Someone you've been meaning to reach out to.
17. Pay it forward – When was the last time you purchased something from a friend’s business?
18. Donate – Old clothes, books, money. It will make you feel warm and fuzzy.
19. Do nothing – The art of doing nothing, enjoy some downtime and be in the moment.
20. Write yourself a love letter – we could all use some more self-love, right?

Getting you through the school holidays

When are school holidays over again?

 

If you are feeling overwhelmed with having the kids at home day in day out, we feel you!

 

And you might have them home a bit more than usual this summer if you're laying low and avoiding/ dodging and trying not to catch the big C…

 

This recipe is a sure-fire crowd-pleaser among the little ones in your brood.

 

A classic recipe for one of the most loved foods in the world. The ultimate comfort food = homemade lasagne.

 

Enjoy – Also pair perfectly with the Billy Cabernet for the parents!

 

What you’ll need:

Meat Sauce:

 

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, finely diced

4 cloves garlic cloves, minced

700 grams ground beef mince

300 grams ground pork mince or beef

700 grams Passata

410 grams crushed tomatoes

3 heaped tablespoons tomato paste (I use garlic and herbs flavoured)

2 beef or vegetable bouillon cubes, crushed

1 teaspoon each dried oregano and basil

1/2 teaspoon sugar

Salt and pepper, season to your tastes

 

White Sauce (Béchamel):

4 tablespoons butter

1/4 cup flour, all-purpose or plain

3 1/2 cups milk

1 cup fresh shredded parmesan

 

Lasagne:

375 grams fresh lasagne sheets

500 grams fresh mozzarella cheese, shredded

2 tablespoons finely chopped fresh parsley

 

Method:

Meat Sauce:

Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.

 

Add beef and pork and cook while breaking it up with the end of your spoon until browned.

 

Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer.

 

Season with the desired amount of salt and pepper, and sugar if needed.

 

Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.

 

Adjust salt, pepper and dried herbs to your taste.

 

Parmesan White Sauce:

In a large pot, melt butter over medium heat. Remove from the hot plate; add the flour and whisk for about 30 seconds, or until well blended.

Place pot back onto the stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined.

 

Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.

 

Increase heat to medium and continue cooking sauce while occasionally stirring until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.

 

Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.

 

To Assemble:

Preheat oven 180 degrees.

 

Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagne sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta),

 

 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).

 

Pour the remaining meat sauce and white sauce over the last layer of lasagne sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.

 

Garnish with parsley and let stand for about 10 minutes before slicing and serving.

 

ENJOY!