24 June 2019 | Raidis Estate
If winter is getting to be a bit of a drag by this stage in the game, and let's face it, it is for most people. You might be looking for easy and delicious weeknight recipes to enjoy and to use that leftover bolognese.
You don't need to be a budding chef to be able to pull together a delicious pasta bake; you just need a few simple ingredients, an oven and some hungry mouths to feed.
What you’ll need:
500 g Butterfly pasta
1 tbsp 20 g Western Star Original Salted Butter
3 cups Basic Bolognese (leftover bolognese)
2½ cups (225 g) Cheddar Cheese
Preheat oven to 200°C / 180°C fan-forced. Grease a 3 litre (12 cup capacity) ovenproof dish.
Cook pasta in a large saucepan according to packet instructions for 12 minutes or until tender. Drain well.
Add pasta to prepared dish along with the butter and toss to combine. Add the Bolognese and half the cheese, stirring through gently to combine.
Top with remaining cheese. Bake for 20 minutes or until cheese is melted and golden brown. Allow to rest for a few minutes before serving.
11 June 2019 | Raidis Estate
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
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.
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.
3 June 2019 | Raidis Estate
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.
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.
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.
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.
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.
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.
27 May 2019 | Raidis Estate
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
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
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)
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.
13 May 2019 | Raidis Estate
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
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
2 tomatoes, chopped
½ small red onion, chopped
½ cup fresh coriander, chopped
2 teaspoons fresh lime juice
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.
6 May 2019 | Raidis Estate
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.
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.
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.
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;
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.
29 April 2019 | Raidis Estate
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:
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)
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.
16 April 2019 | Raidis Estate
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.
1 April 2019 | Raidis Estate
We strongly suggest that if you are on that post-Mad March summer indulgence diet of soups and salads this is not the story for you…. But on the other hand, if you are keen for a little indulgence and comfort food this Autumn, you’ve come to the right place!
There is something awesomely delicious about the simplicity of a grilled cheese sandwich.
Whether you are a traditional wack it in a jaffle, grilled in the oven or flat press kind of sandwich lover, we probably all have fun toastie memories of grilled cheese dinners, late night escapades after a night out, or just when you can’t be bothered to cook.
So, in the spirit of recognising these humble and simply delicious offerings, we are taking it next level and recommending our top five “next level” toasties.
The ‘Mac and Cheese Grill’
Just like its name, and as simple as a traditional grilled cheese this little delight is loaded with butter, the kind of white bread your gym trainer would smack you for, and gooey delicious mac and cheese.
Perfect for a rainy day, nursing a sore head or let’s face it, for kids who don’t need to worry about the calories.
Ingredients – Cheese, Mac and Cheese mix, Butter and that white bread your personal trainer frowns upon.
Take it to the next level – Add three different types of cheese – hallelujah!
The ‘We have leftovers, so deal with it’
Perfect for leftover spaghetti bolognaise, pasta bake, potato bake, you name it. If it fits in a jaffle then away you go.
Ingredients – Anything leftover.
Take it to the next level - Add in some delicious cheese like Jarlsberg or something with an equally fancy name!
‘Three cheese and spinach’
This one is a little bit fancier; maybe for date night, or just for a rainy afternoon inside watching movies.
Ingredients – Pick three of your favourite cheeses - possibly a cheddar, a goat’s cheese, and a pecorino might go well, add a little spinach and some fancy-pants bread and away you go.
Take it to the next level – You could always bake your own sourdough bread… but that might be taking it a step too far…
Now we’ve got your attention! This one is going to be a winner, and ladies, it may just be the way to a man’s heart.
Ingredients – Bacon, cheese, onion, pickles, mustard. Can I get a hell yes?!
Take it to the next level – This bacon goodness can only be paired perfectly with some type of fancy craft brew.
Yes, we said it… A dessert toastie!
Ingredients – Fresh raspberries, mascarpone cheese spread, and some dark chocolate.
Take it to the next level – Add a port, dessert wine, a lively Cabernet, or anything really. Delish!
12 March 2019 | Raidis Estate
There are so many fun facts about wine; it’s uses, it’s drinkers and what people do when they drink too much (which we won’t go into). And, there are also a lot of fun facts that are worth knowing, even if it’s just for a trivia night.
So how many of these did you know before?
The oldest preserved bottle of wine is nearly 1700 years old and it is on display in a German museum. That’s one hell of an old wine! I wonder if it will ever be opened?
Rumour has it putting ice and salt in a bucket will chill white wine or Champagne faster. We are yet to try this but if you know the answer, we’d love to hear it!
Always pushing the boundaries of the weird and wonderful... In Japan, there is a spa where you can swim in wine. EWWW
True or false? – Do you pronounce the “t” in Moët & Chandon Champagne? Potentially depends on how upper crust you are.
Prince Charles has an Aston Martin that runs on biofuel made out of wine. Completely useless fact but interesting nonetheless.
According to the Wine Institute, Vatican City drinks the most wine per capita in Europe at 74 litres of wine per person per year. That's a full two times more wine per capita than Italy. Clearly ‘Holy water’!
A red wine glass should have an edge that's angled slightly inward. Supposedly to make it easier to smell the wine's aromas.
Australia has some of the oldest grape vines in the World. True story.
An experiment was conducted in 2001 with 54 undergraduates who were studying wine tasting and winemaking at the University of Bordeaux. The researcher asked them to describe one glass of white wine and one glass of red wine. They didn't know that the glass of red wine was actually white wine dyed red. Not one of the 54 students realized they were drinking white wine.