29 January 2019 | Raidis Estate
Mama Goat, like any good motherly sort, is always dependable, there through thick and thin but always has a few surprises up her sleeve, and that’s why we love her so much. She raises the Kid(s), she puts Billy in his place and is usually the instigator of the Trip.
We can only assume that on one of these Trips that they went to China somehow, as we can’t come up with any other reason for just how amazingly well suited she is to pair with Peking duck, and who doesn’t love duck pancakes?!
If you’re lucky enough to be in the same place at the same time as our Mama Goat (Merlot) and delicious Peking duck pancakes, you’re in for a real treat. And to sway the odds in your favour here’s the recipe to create something quite amazing and pair with that bottle of Raidis Estate Merlot you already have in your wine fridge.
What you’ll need
1 Peking duck – whole (buy pre-cooked)
½ cup plain flour
2 Tbsp. cornflour
¼ cup water
¼ cup milk
2 Tbsp. butter, melted
6 spring onions, washed
½ cup hoi sin sauce
Combine flour, cornflour, water, eggs, milk and half the butter into food processor and mix until smooth. Pour batter into a jug, cover and set aside for 15 minutes.
Meanwhile, heat a non-stick frying pan over medium heat and brush with remaining butter. Remove a tablespoon of batter and pour into the middle of the pan. Spread to form a thin pancake.
Cook for 2 minutes, then flip and cook for an additional 1 minute. Repeat process until all batter is cooked.
Place pre-cooked Peking duck onto the chopping board, and cut meat into long thin portions to fit pancakes.
Place duck piece/s, 2 pieces of spring onion, and a splash of hoi sin sauce into the pancake. Roll up and serve.
And there you have it, a little trip to Peking from the comfort of your own home, and one of Raidis Estate’s finest to go with it.
14 January 2019 | Raidis Estate
Why did the Chicken cross the road? Well, we’re sure it was chasing one of our Cheeky goats, the namesakes of our delicious Pinot Gris, who love to get out and about and see what this amazing place is all about.
We can’t be mad at them when they try and experience all that this place has to offer, as we love nothing more than to do it ourselves.
Now we can assure you that no chickens were harmed in the great escape above, however, it does get us thinking of how delicious roast chicken is when it finds its way to our table.
And with that in mind, we wanted to share with you one of our special recipes which is the perfect pair for the Cheeky Goat Pinot Gris, but be warned, the Cheeky Goat might just disappear before your eyes too.
What you’ll need
1 large roasting chicken
12 Chat potatoes
Salt and pepper to taste
1 ½ tsp. coriander seeds
¾ tsp. cumin seeds
½ tsp. crushed chilli flakes
1 ¼ tsp. ground cumin
1 tsp. paprika
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground turmeric
Combine spice ingredients in mortal and pestle and grind into a homogenous mixture.
Place whole chicken into baking dish. Drizzle with oil and sprinkle spice mixture over chicken making sure to get even coverage. Cut 2 lemons into halves and stuff inside the chicken.
Pre-heat oven to 180C. Surround chicken with Chat potatoes and place into oven. Cook for 1-1.5hrs or until cooked through.
Serve cooked potatoes and chicken with steamed carrots and green beans. Add a knob of butter to vegetables and sprinkle with salt and pepper to taste.
3 January 2019 | Raidis Estate
The new year brings with it some closure on the year that was and gives us a chance to reflect on the things that worked, the things that didn’t, and the things we need to focus on for the year that lies ahead.
At Raidis Estate, 2018 was a massive year for us with so many exciting things happening both in the business and on a personal level. And no matter whether 2018 was a great year or a little less than great for you, it’s important to make sure you start the new year on a high. With that in mind, we’re pulling out the big guns with this recipe for a huge Tomahawk steak, which is perfectly suited to a glass (or two) of Raidis Estate’s finest, The Trip.
What you’ll need
1 x 800g Tomahawk Beef Steak
Handful green beans
8x small Chat potatoes
Salt and Pepper
Pre-heat oven to 180C. Place potatoes in baking dish with a knob of butter, and cook in the oven for 30 minutes, or until cooked through.
Pre-heat lightly-oiled griddle pan over high heat. Season steak with salt and pepper, and drizzle with olive oil.
Once the pan is hot, cook steak for 3 minutes each side (or until slightly charred).
Remove steak from pan and place on a plate in the oven. Cook for approximately 20 minutes, or until medium-rare. Remove from oven, cover with aluminium foil for 5 minutes to rest.
Meanwhile, boil beans for 2 minutes, remove from water and strain into a bowl. Add a knob of butter and sprinkle with salt and pepper to taste.
So, start of your new year on a high, and set your sights on a fantastic year ahead. With this beautiful food and wine match, you’re setting a high bar and one that will see you achieve great things for 2019.
11 September 2018 | Raidis Estate
Getting the BBQ out and cooking for family and friends is one of our favourite things to do, and the first real glimpse of springtime sunshine has seen us dusting off the BBQ and spending some more time outside again after a few months of cold, wintery weather.
So, in true Raidis sharing fashion, we wanted you to experience the amazingness that is this delicious Barbecued Prawns with Lemon, Parsley and Garlic recipe, and pair it with one of our crisp and delicious white wines.
What you’ll need:
4 tbsp. Olive oil
4 tbsp. Lemon juice
3 tbsp. chopped fresh Parsley
1 tbsp. minced Garlic
Freshly ground black pepper to taste
Chilli flakes (optional)
700g uncooked fresh King Prawns, peeled and deveined
In 3 easy steps:
In a large glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with chilli flakes, if desired. Add prawns and toss to coat.
Preheat BBQ for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil cooking plate. Cook for 2-3 mins each side until opaque.
This recipe is so simple and totally delicious, and pairs perfectly with our “The Kid” Riesling, or “The Kelpie” Sauvignon Blanc. Whichever Raidis wine you opt for, you won’t be disappointed, just make sure there is plenty for everyone!
And to make this delicious recipe into a meal that everyone will love, consider adding some springtime favourites, such as a crisp garden salad or roasted seasonal vegetables, a warm breadstick, some baked potatoes, and a fresh fruit plate to finish.
30 April 2018 | Raidis Estate
Lamb, Reds and cozy nights in
As the temperature begins to drop, out come the full-bodied reds and winter warmer recipes. Snuggling up by the fire takes over from the want to get out and about, and eating hearty deliciousness that is rich in flavours and warms you from the inside is high on the priority list.
Nothing screams comfort food quite like Lamb shanks and red wine. So here is our top pick for a lamb shank recipe that is sure to impress and pairs perfectly with a punchy and bold red wine.
What You’ll need
2/3 cup (160ml) olive oil
8 x 350g Frenched lamb shanks (ask your butcher to do this)
2 leeks, cut into 1cm pieces
2 onions, chopped
4 garlic cloves, chopped
¼ cup (75g) harissa paste
2 cinnamon quills
2 star anise
1 pinch saffron threads
Finely grated zest and 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 and chopped smoked almonds to serve
Preheat the oven to 150°C.
Heat 1/3 cup (80ml) oil in a large heavy-based flameproof saucepan 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 saucepan to medium-high heat and add 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 the boil.
Cook, scraping the bottom of the saucepan with a wooden spoon, for 2-3 minutes or until wine mixture is reduced by half. Stir in apricots, dates, chickpeas, tomatoes and stock, and bring to the boil.
Return lamb to saucepan, 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 palm of your hand, squash olives and discard pits.
Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.
17 March 2018 | Raidis Estate
Sticky Port Wine Braised Beef Short Ribs
Everyone loves a good Cabernet Sauvignon, and in the Coonawarra, we are experts at making earthy, full-bodied cabernets that go perfectly with a delicious meal.
As we move into the Autumn months the days start to shorten, and cooler nights kick in, so it’s the weather for delicious braised Beef ribs, which just so happen to pair perfectly with a Coonawarra Cabernet.
Just a little warning – This recipe takes a little time to prepare and cook, so it’s a Sunday night thing. Don’t open the bottle of wine at the start of the process cause we’d suggest it will be long gone by the time your delicious Ribs are ready!
Here’s a little something that is sure to warm you up.
What You’ll need
3½–4 pounds boneless beef short ribs
Pinch of salt
Pinch of pepper
1 cup diced onions
1 cup diced carrots
½ cup diced celery
2 cloves garlic, diced
½ bunch thyme
1 bay leaf
1 bottle red wine
2 cups ruby Port
4 cups veal or chicken stock
Trim short ribs of excess fat, then season with salt and pepper. In large sauté pan over medium-high heat, sear short ribs until golden brown on all sides, about 4 minutes. Remove ribs from pan and place in an ovenproof pot. In same sauté pan over medium heat, place onion, carrots, celery and garlic.
Sauté until golden brown. Add wine, and reduce by half. Add thyme and bay leaf to wine mixture. Pour over ribs, and marinate at least 2–3 hours, or overnight.
Preheat oven to 140c. Warm veal stock or chicken stock and pour over ribs. Cover ovenproof pot with foil or lid. Cook for 3–4 hours, or until fork tender, checking every 45 minutes.
Remove from oven and let cool. Remove and reserve short ribs. Strain cooking liquid into the same pot. Return liquid to stove and skim fat from the top. Simmer over medium heat. Reduce to thick, saucy consistency. Return ribs to pot, glaze and serve.
23 February 2018 | Raidis Estate
Five hot tips for creating the ultimate entertaining platter.
Platters are one of the best ways to start a dinner party, have an easy meal with friends, or just as an excuse to overindulge and enjoy some decadence on a Friday night. The beauty of having a platter is it’s a casual way to dine, and you get to try a bit of everything.
There is an art to creating a great platter, and matching that platter with a cracking wine will be sure to set you up for an awesome evening.
Platters should be mouth-watering, colourful and full of delicious produce (hopefully as local as possible).
Here are our top-five hot tips for putting together a cracking platter for any occasion.
Have a theme to your platter. Is it a grazing platter, antipasto, dessert platter or a decadent cheese platter? Always choose a theme to suit your occasion and stick with it. If you are doing up a grazing platter, you might have a mixture of hard and soft cheeses, savoury items, fruit and even veggies. Whereas a dessert platter will be a bit more decadent with dark chocolate, fruits, rich cheeses and fresh figs.
Colour and texture are a must
Platters should be fun, pretty and visually pleasing, so think about pops of colour when planning out your platter. If you are doing a cheese platter, throw on some strawberries or blueberries to add a pop of colour. And think about different textures. If you have soft cheeses, maybe use harder crackers, and vice versa.
Choose the right kind of plate, wooden board or platter dish that will make the colours of your food pop. Sometimes using a platter board a little smaller than what you think you need will work better, as it will appear fuller and more luscious. Always start with the largest items like cheeses, etc. and then fill in spaces.
Itty bitty dishes are your friend
Using some little dishes on the platter board is a great way to hold dips, olives and other smaller items. Recently we stayed at a beach house with very few dip containers, but heaps of old china. Using beautiful old teacups with funky patterns can add a wow factor to your platter.
Mix and match flavours that are different so that you don’t end up with an overly sweet, or excessively savoury platter. Salty vs sweet. Sweet blueberries and salty caper berries next to each other can go well and don’t be afraid to add a bit of spice on there with spicy goat cheese or something similar.
And of course, another flavour you will be dying to add will be a delicious bottle of wine.
9 February 2018 | Raidis Estate
Happy V-Day Lovers
With V-Day fast approaching, deciding how to celebrate can be hard; do you brave the restaurants? Buy flowers? Or our favourite.... get some wine!
It’s not a day that needs to be over complicated! It can be fun and spent at home with your beloved.
To go with a delicious Raidis Estate wine purchase, how about an easy to make mussel pasta dish that is sure to WOW?!?
Raidis Estate to the rescue!
What You’ll Need
1 x Onion diced
5 x Cloves of garlic
1 tsp Chilli paste
6 Full Anchovies
¼ Cup Capers
1 Large tin of Diced Tomatoes
½ Cup of pitted Black Olives
A couple of handfuls of pasta – Homemade or store bought
1 Bag of Mussels
Finely dice up onions and garlic, and fry in a large frying pan on stovetop with some heated olive oil. Once they are lightly browned, add the tomatoes, capers, olives, chilli paste and anchovies.
Meanwhile, in a separate saucepan bring a pot of boiling water to the boil and cook up pasta according to instructions or till Al-dente if homemade.
Cook sauce for 3-5 mins (or until lightly reduced) on a medium simmer and then add mussels to the sauce, cook for another 5mins with a lid on the saucepan (or until mussels are cooked).
Drain the pasta and return to the saucepan, toss pasta in olive oil and add into the mussel sauce mix.
Serve in a large bowl with crusty bread on the side and a delicious glass of Raidis wine.
Voila, your beloved with thank you for it and you may win some major brownie points too!
Oh, and you can thank us later! Enjoy.