30 November 2021 | Raidis Estate
This recipe is a must for the adults Christmas table.
It’s indulgent, delicious and will ensure that you have a merry old time for your Christmas celebrations.
Pairs perfectly with good friends, afternoon naps and joy.
What you’ll need:
2 tablespoon gin
2 tablespoon vermouth
2 tablespoon Campari
170 grams orange-flavoured jelly
125 grams raspberries
250 grams blackberries
700 grams of matured Christmas pudding, cut into 3cm pieces
500 grams mascarpone
800 grams thick vanilla custard
2 tablespoon caster sugar
300 millilitres thickened cream
1 orange, zested (to serve)
Combine gin, vermouth and Campari in a small jug and set aside. Place jelly in a large heatproof jug. Add 2 cups boiling water and whisk to dissolve jelly crystals. Add 1 1/2 cups cold water and stir to combine.
Stir in half of the gin mixture. Carefully pour the mixture into a 3.5L (14-cup capacity) trifle bowl. Stir in half of the raspberries and three-quarters of the blackberries. Refrigerate for 3 hours or until jelly is almost set.
Meanwhile, place pudding in a bowl. Drizzle with the remaining gin mixture and set aside to allow flavours to infuse.
Using an electric mixer, beat mascarpone, custard, and half of the sugar until soft peaks form. Spoon mascarpone mixture over jelly, then top with pudding mixture.
Using an electric mixer, beat cream and remaining sugar until soft peaks form. Spoon cream mixture over pudding mixture. Serve trifle topped with remaining berries and orange zest.
26 November 2021 | Raidis Estate
We are heading into the silly season, and you might be pushing until the year-end break. We hear you! This time of year can be tough, and it can be hard to carve out time for you.
Here are some little things you can do today to get a bit of relaxation on the daily whilst heading into the Christmas season.
Ground yourself by noticing five things around you as you slow your breathing.
Take a hot bath or shower.
Lay down with your legs elevated and watch your breathing rise and fall.
Do some drawing, painting or colouring in.
Open the window and let in the fresh air.
Have a warm drink.
Engage in a visualisation of a place that makes you feel safe.
Write down your feelings.
Listen to your favourite music.
Rub your temples in small circles.
Stretch out your body, focusing on the neck, shoulders, and legs.
Play a game like Solitaire or do a crossword puzzle.
Cuddle a pet if you have one.
Write down your worries and tuck the paper away.
Sing your favourite song.
Light a candle and watch the flame for a few minutes.
Write down three small things you're still grateful for.
Call a person who makes you laugh.
Look through old photos of trips that you enjoyed.
Listen to the sounds of nature.
Give yourself a spa treatment like a pedicure or soothing face mask.
Tell someone you love them.
19 November 2021 | Raidis Estate
The most wonderful time of the year is fast approaching!
And I don't know about you, but this year celebrating Christmas with our loved ones seems more important than ever before.
And a Christmas table is never complete without some delicious roast meats, your most embarrassing uncle, a bottle or two of delicious wines and of course, a Christmas pudding.
This pudding pairs perfectly with our Bubbles or pull out the big guns and enjoy a Trip.
What you’ll need:
250 g butter chopped
1 cup brown sugar
750 g mixed fruit
1/2 cup pitted prune chopped
3/4 cup dates chopped
1 cup brandy
1 1/2 cup plain flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp bicarbonate of soda
1/2 cup slivered almonds
1 cup fresh breadcrumbs
1 cup icing sugar *to serve
Beat butter and sugar until light and creamy.
Add eggs one at a time, beating well after each.
Add fruit, brandy, sifted dry ingredients, almonds and breadcrumbs. Mix well.
Spoon mixture into a greased 8-cup capacity pudding basin. Cover basin with baking paper, secure tightly with string. Cover with foil and basin lid.
Place pudding in a large pan with enough boiling water to come halfway up the side of the basin. Cover pan, simmer for 6 hours, making sure water level remains constant by adding more boiling water as necessary.
Remove pudding from water, and allow to cool. Cover and refrigerate until ready to serve.
On the day of serving, re-boil pudding as above for 2½ hours. Turn out onto a serving platter and dust with icing sugar.
9 November 2021 | Raidis Estate
This dish is the perfect dinner party meal. Hearty, full of flavours and offering something a little bit different.
Good things come to those who wait, and lamb shanks are well worth the wait!
The shank: the lower part of the leg, from the knee down, is one of the toughest cuts you can find on a lamb. Ideal for braising. And after a good long stint in the oven, the reward is a succulent, meaty dish.
This dish pairs perfectly with our Billy Cabernet Sauvignon.
What you’ll need:
2/3 cup (160ml) olive oil
8 x 350g Frenched lamb shanks
2 leeks, cut into 1cm pieces
2 onions, chopped
4 garlic cloves, chopped
¼ cup (75g) harissa paste
2 cinnamon quills
1 pinch saffron thread
Finely grated zest & juice of 1 orange
1/2 cup (125ml) white wine
1/2 cup (110g) dried apricots, chopped
2/3 cup (110g) pitted dates, chopped
400g can chickpeas, rinsed, drained
3 x 400g cans chopped tomatoes
2 cups (500ml) chicken stock
100g Sicilian olives
Coriander leaves & chopped smoked almonds, to serve
Preheat the oven to 150°C.
Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned. Transfer lamb to a plate and set aside. Discard any remaining oil.
Return the casserole to medium-high heat and add the remaining 1/3 cup (80ml) oil. Add leek, onion, and garlic, and cook, stirring, for 4-5 minutes or until softened.
Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine and bring to a boil.
Cook, scraping the bottom of casserole with a wooden spoon, for 2-3 minutes or until the wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil.
Return lamb to casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.
Increase oven temperature to 200°C and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.
Meanwhile, using the heel of your hand, squash olives and discard pits.
Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.
4 November 2021 | Raidis Estate
Spring is here, and the warmer weather makes it that little bit easier to get outdoors and enjoy the sunshine.
Getting outdoors and in nature has many benefits and it can be a great stress reliever and help you relax.
Just the sheer act of not having your phone with you or being out of range for a couple of days and non-contactable can do wonders.
But we can't always head off into the mountains to get lost for months at a time, as much as we'd like to; most of us have responsibilities, work and people who rely on us daily.
Here are a few ways to get out in nature today.
Explore a local park
Have you got a local park that you drive past most days? When was the last time that you went in it and had a look around?
Park that car and explore the park.
Swim in the ocean or river
There is nothing more exhilarating or that will connect you to nature more than swimming at a local beach or swimming spot.
It might still be a bit chilly at this time of the year, which will make it even more refreshing!
Have a picnic outside
Pack a picnic and head to your favourite park, botanic gardens, or even pack a picnic lunch for your workday and head out of the office for your allocated lunch break.
Head out camping for the weekend or just overnight if you are pressed for time. Leave the phones at home and enjoy campfire conversations and relaxing in the great outdoors.
28 October 2021 | Raidis Estate
If you want to be transported to France, then this is the salad for you. It is the perfect spring companion for lunch or dinner.
Nicoise Salad is made with potato, beans, tomato, lettuce and olives, and finished with a lemon dressing.
Hefty and exciting enough for lunch, but not so heavy, it loses its summery personality. Though mind you, we'd happily serve this year-round!
It pairs perfectly with our The Kid Riesling.
What you’ll need:
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
500gms small red new potatoes, scrubbed and halved
8 large eggs
250gms of green beans stems trimmed
1kg of fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 punnet of teardrop or cherry tomatoes, halved
1 cup niçoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavours can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.
Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork-tender.
Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large pan over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the Tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine.
Drizzle the salad with enough vinaigrette to thoroughly moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity.
Put the tossed salad down the centre of a serving platter and lay the seared Tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
22 October 2021 | Raidis Estate
Comfort food that you will want to tell your friends about, this lamb and mint meatball tagine is a gladly welcome visitor to any dinner table near you.
Perfect for a family night in or for entertaining your friends.
Pair it with our The Billy Cabernet Sauvignon for a great night in
What you’ll need:
For the Meatballs
600g lamb mince
2 garlic cloves, crushed
2 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
1 tsp hot paprika
3 tbsp chopped fresh mint, plus extra leaves, shredded, to garnish
1 tsp salt
2-4 tbsp olive oil, plus extra for oiling
2 medium onions, finely chopped
2 x 7.5cm cinnamon sticks
3cm piece of fresh ginger, finely grated
400g can chopped tomatoes
1 tbsp clear honey
150ml lamb or chicken stock
For the chermoula
2 garlic cloves, roughly chopped
¼ tsp salt
1 tbsp harissa paste B
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander
¾ tsp paprika
Small pinch of saffron strands (optional)
1 tbsp lemon juice
20g fresh mint, leaves picked
2 tbsp olive oil
Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.
For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin and coriander seeds, paprika, chopped mint, salt and some freshly ground black pepper. Mix well with your hands, then shape into 2.5cm balls (about 35g each) with lightly oiled hands.
Heat 2 tbsp of the olive oil in a small flameproof casserole or large saucepan, add the meatballs and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.
Add the remaining oil (if needed), chopped onions and cinnamon sticks to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden.
Stir in the grated ginger and fry for 1 minute more. Add the tomatoes, honey, lamb stock and 2 tbsp of the chermoula, then bring to a simmer. Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely. Stir in the remaining chermoula, season, scatter with the shredded mint leaves and serve with buttered couscous or pasta.
13 October 2021 | Raidis Estate
It is getting to the pointy end of a very long year, a couple of years actually, and you might be feeling; a little meh, a little tired and a bit burnt out.
Until the end of the year, we are going to offer up some ways to relax and unwind. When was the last time you had a nice and relaxing soak in the tub? Cranked some of your favourite tunes, poured yourself a glass of wine, grabbed a good book and just allowed yourself to switch off for a while?
Taking a bath might be just what you need to unwind and relax. It also has some scientifically proven benefits such as: Elevating your mood, helping you sleep better, relieve muscles aches and pains and even make your heart healthy.
Here is our recipe for the perfect bath salts that you can make at home with a few ingredients.
Even better still, these can make great gifts for your loved one for Christmas or a birthday.
What you'll need
Four Mason jars
3 cups of Epsom Salts – extra fine
2 Cups of pink sea salt
40 drops Lavender Essential oil
1 Tbsp Dried Lavender
3 Tbsp of dried rose Petals
In a large mixing bowl, combine the Epsom salt and both sizes of pink sea salt. Mix together.
Add the Lavender Essential Oil. Use your hands to mix in thoroughly.
Add the lavender buds and rose petals. Mix in thoroughly.
Transfer the salt to the bail jars. Store the salts in a dry, cool place. Once you're ready to use, add a large handful to hot bathwater. Enjoy!
6 October 2021 | Raidis Estate
If you need a bit of cheering up, there is really nothing better than making a delicious cheesecake to enjoy with family and friends.
This recipe is sure to put everyone in a great mood and pairs perfectly with our The Kelpie Sauvignon Blanc.
What you’ll need:
For the cheesecake
A little sunflower oil, for greasing
300g digestive biscuits
100g unsalted butter, melted
2 x 250g tubs mascarpone
200g caster sugar
4 tsp cornflour
3 large eggs, beaten
2 x 300ml cartons soured cream
Finely grated zest of 1 lemon
2 tbsp lemon juice
For the strawberry sauce
1 x 300g punnet strawberries, hulled and chopped
3 tbsp caster sugar
11⁄2 tbsp lemon juice, or to taste
For the strawberry topping
1 x 300g punnet strawberries, hulled and sliced
2 tbsp icing sugar
a few shredded mint leaves, to serve
Preheat the oven to 180°C, fan 160°C. Brush the base and sides of a 22cm diameter springform cake tin with sunflower oil and line the base and sides with baking paper. Set aside.
Place the biscuits in a food processor. Whiz until they form fine crumbs. Add the melted butter and whiz together. Tip into the cake tin and, using your knuckles or a spoon, firmly and evenly press them into the base. Chill while you prepare the filling.
In a large bowl, beat together the mascarpone, sugar and cornflour. Gradually beat in the eggs, followed by the soured cream, lemon zest and juice.
Bring a kettleful of water to a boil. Take an 80cm sheet length of 450mm-wide foil. Double it over so that it measures 40cm in length and make sure that there are no holes. Put the chilled tin in the centre of the foil and carefully wrap the foil around the outside (not over the top), so that the cake tin is in a double layer of foil to protect it from the water.
Put the cake tin in a roasting tin and pour in the cheesecake mixture. Pour enough boiling water into the roasting tin to come halfway up the sides of the cake tin.
Bake it for 50 minutes, then turn off the oven. Do not open the door for 1 hour. Then remove the tin from its water bath and remove the foil. Put the tin on a cooling rack; when it's at room temperature, cover and chill overnight.
To make the strawberry sauce, purée the strawberries with the sugar and season to taste with lemon juice. Strain through a fine sieve and adjust the sweetness and lemon juice to taste. Pour into a jug.
Remove the cheesecake from the fridge and unclip and remove the ring. Peel off the paper from the sides. Gently run a palette knife between the base paper and the crumb base and slide the chilled cheesecake onto a serving plate.
Toss the sliced strawberries in the icing sugar and pile onto the cheesecake, spooning over some of the sauce (serve the rest alongside). Decorate with a little shredded mint to serve.
28 September 2021 | Raidis Estate
This recipe is like a warm hug from your gran – So if you are missing people (hello lockdown) thinking of someone you love, or just feel like a meal that makes you feel good from the inside out, this is it.
These stuffed capsicums are super delish and go well with our Cheeky Goat Pinot Gris.
What you’ll need:
1 tbsp olive oil
1 brown onion, finely chopped
300g lamb mince
1 cup basmati rice
2 tbsp currants
1 tsp ground cinnamon
1/2 tsp ground allspice
4 red capsicums, halved lengthways
1/4 cup pine nuts, toasted
1/4 cup finely chopped mint
Roasted Garlic & Tomato Sauce
6 ripe tomatoes, quartered
8 garlic cloves, unpeeled
6 sprigs thyme
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp brown sugar
Heat 1 tablespoon oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Increase the heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until browned. Reduce the heat to medium.
Stir through the rice, currants, cinnamon, and allspice. Add 1 1/2 cups water. Season and stir well. Bring to the boil over medium-high heat. Cover and reduce the heat to medium. Cook, covered, for 15 minutes or until rice is tender.
Meanwhile, preheat the oven to 180C fan-forced. Arrange the capsicum, cut side up in a single layer in a baking dish. Remove the rice mixture from the heat. Stir through the pine nuts and mint. Spoon into the capsicum shells.
Cover with foil and bake for 35-40 minutes. Uncover and bake for a further 15-20 or until the capsicum is tender lightly browned on top.
Meanwhile, to make the sauce, place the tomato, garlic, thyme and oil in a large baking dish. Season. Roast for 25 minutes. Remove the garlic and roast the tomato mixture for another 15-20 minutes.
Discard the garlic skin and mash the flesh. Remove the baking dish from the oven. Discard the thyme. Add the vinegar and scrape up any brown bits from the base of the dish. Return the garlic to the dish with the sugar and mix roughly with a potato masher or fork to break down the tomato.
Serve the stuffed capsicum with sauce.