30 September 2019 | Raidis Estate
Now that the weather is warming up and we are all coming out of hibernation it’s the perfect entertaining weather.
You might be dusting off the bottles of white wine and looking for some sunshine and delicious eats.
And what could be better than a delicious seafood Paella with fresh mussels and prawns? Yes, please!
This dish pairs perfectly with a crisp white wine like our 2019 Sauvignon Blanc.
What you’ll need:
1 x bag of mussels
1 tbsp olive oil
2 chorizo sausages, chopped
1 cup pancetta, cut into small pieces
1 red capsicum, deseeded and roughly chopped
5 cloves garlic, finely chopped
1 onion, peeled and roughly chopped
1 bunch parsley, stalks and tops separated, both roughly chopped
Sea salt and pepper to taste
1 tsp smoked paprika
1 pinch saffron
1 cup paella rice (medium grain rice will do)
1 x large can of chopped tomatoes
4 cups chicken stock
1 x can chickpeas, drained and rinsed
12 large prawns, shells removed
A handful green beans, trimmed and sliced
Lemon wedges to serve
Rinse fresh Mussels under tap water.
Heat olive oil in a large pan over medium heat.
Add the chorizo and pancetta. Fry until everything is crispy.
Add the pepper, garlic, onion, parsley stalks, salt, pepper, paprika and saffron. Sauté over low heat for 10 minutes, until vegetables soften.
Add the rice and chickpeas and stir well to coat the rice.
Then add 3/4 of the stock, bring to a boil then turn down to a gentle simmer. Stir from time to time, about 15 minutes, until rice still has a little bite to it.
Add Mussels and Prawns, plus a little more liquid, if it looks dry. Stir well until the mussels begin to open. Add green beans and cook, stirring, a few minutes more, until rice is nicely cooked through.
Serve with lemon wedges and chopped fresh parsley.
23 September 2019 | Raidis Estate
A little bit lighter in blush colour for this vintage, our Cheeky Goat Pinot Gris tastes as good as ever. Pale in colour with a salmon hue, it has the aroma of perfumed musk and rose petals with a hint of ripe raspberries.
A juicy palate of fresh red fruits along with peach and raspberries. A long-lasting finish with a lovely mouthfeel.
As with all our wines, they are best enjoyed shared with friends over a meal and a good time.
So, what pairs best with our Cheeky Goat?
Thai green chicken curry
Our beautiful Pinot Gris pairs perfectly with something with a good hit of spice, to bring out the lovely flavours of this stunning drop.
And what could be better than a chicken curry? Think Thai Green or Tikki Masala to add some complexity and fun to your dinner party.
Creamy Salmon Pasta
Light creamy sauce, salmon and a delicious Pinot Gris go hand in hand. This type of dish is easy to whip up when the friends surprise you with a weeknight visit and is oh so good, hearty and compliment the flavours of your delicious wine.
Beautiful fresh seafood is always a winner with white wine, and seared scallops are the perfect pair.
These flavour filled morsels go perfectly for a starter for a weekend dinner party or as the main affair.
Roast Pork with spicy apple sauce
For something that will really wow your guests, why not pair your Raidis Estate Pinot Gris with roast pork, with spicy apple sauce.
You are guaranteed to have a showstopper on your hands. And something your friends will be asking for the recipe for.
Pinot Gris will perfectly pair with a yummy dish like roast pork.
Whatever food you pair our Pinot Gris with, ensure that you open it with great people for the most beautiful results.
16 September 2019 | Raidis Estate
Snap, crack, pop. Who doesn’t love the sound, the smell and the taste of a delicious pork roast, loaded with crackling?
It is the one thing that is sure to bring the family to the dinner table fast! But getting the perfect crackle can be a challenge, it often starts with finding the right cut of pork and the way you prepare and cook it.
Here is a recipe that is sure to get the mouth-watering.
What you’ll need:
2.25kg loin of pork, bottom bone removed, top bone left in.
1 small onion, peeled
1 tbsp plain flour
275ml of Vegetable stock
Sea salt and freshly ground black pepper
Pre-heat the oven to 240C
While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this, you can use the point of a very sharp paring knife.
Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.
Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case, it would be a further 2½ hours.
There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part, and the juices that run out should be clear without any trace of pinkness.
Once cooked, remove it from the oven and give it at least 30 minutes resting time before carving.
The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
Turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to a simmering point and you have a smooth, rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling.
And enjoy with your favourite wine.
2 September 2019 | Raidis Estate
Who wants to add a delicious homemade burger to the cooking repertoire?
This chicken burger is not for the clean eating fans out there! This recipe is indulgent, and it's jam-packed with deliciousness to boot.
It’s the kind of chicken burger that you dream about…
What you’ll need:
4 skinless chicken breasts
350ml of buttermilk
100g plain flour
1 tsp dried oregano
1 tsp smoked paprika
2 tsp cayenne pepper
1 tsp garlic powder or granules
Vegetable oil for frying
6 tbsp of hot chipotle sauce, mixed with 1 tbsp mayonnaise
4 halved and toasted brioche or seeded buns
6 tbsp guacamole
1/4, shredded iceberg lettuce
8 rashers, cooked until crisp smoked streaky bacon
Lay each chicken breast between 2 pieces of cling wrap and bash with a rolling pin until 2cm thick.
Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.
Cook the chicken, in batches, for 4-5 minutes turning halfway, until deep golden brown.
Drain on kitchen paper and keep warm while you fry the rest.
Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.
Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.
26 August 2019 | Raidis Estate
All of our wines are made to enjoy with good times, great friends and some excellent food.
Our new 2019 The Kid Riesling is out and is full of the aroma of fragrant citrus and green apple on the nose.
It has a palate of intense lime juice and stone fruits and shows texture with fine acid.
So, what is the best thing to pair our The Kid when trying to impress your friends?
Here are some suggestions:
Riesling and platters on a Sunny Saturday afternoon, go hand in hand. Try adding a softer style goat cheese and some fresh figs and green grapes to enhance the flavours of this beautiful drop.
Nothing complements seafood as well as a clean and crisp Riesling. And the world is your oyster with this one. Think oysters, a prawn pasta or risotto or even a cheeky crayfish if you happen to be down the South East way and snag yourselves one of these babies.
A delicious roast chicken with crispy potatoes, some baked fennel and a fresh green salad can be a perfect pair for our delightful Riesling. And by adding some spice to your chicken seasoning, it can help lift the flavours of the Riesling to create a truly yummy dining experience.
Fish and Chips
When you want something super easy to serve, possibly sitting on the beach with your shoes off, a jumper on and your friends gathered around there is something simple but yet complex with pairing our 2019 The Kid with some fish and chips.
Whatever way you enjoy your Kid, we hope it is paired with good times and great friends always.
19 August 2019 | Raidis Estate
There are few things more delicious than opening that bottle of red wine after a long day/ week as this cold winter weather drags on.
But there is something that will add to the happiness levels of cracking open a bottle of wine, and that is pairing it with something rich, decadent and chocolate!
Red wine and chocolate are a perfect match made in heaven. And anything with red wine and chocolate in the title has our immediate attention!
What you’ll need:
For the Chocolate Cake:
2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour, divided
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
4 large eggs, at room temperature
1 and 1/2 cups full-fat sour cream
1/2 cup whole milk
1 cup of your favourite red wine (Billy Cabernet would be perfect!)
3/4 cup vegetable oil
1 Tablespoon vanilla extract
1/2 cup hot water
For the Red Wine Frosting:
2 and 1/2 sticks (10 ounces) unsalted butter, softened.
3 and 1/4 cups confectioners’ sugar, sifted
1/4 teaspoon salt
8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)
4 and 1/2 Tablespoons of your favourite red wine.
For the Red Wine Chocolate Cake:
Preheat oven to 180C. Cut out three 9-inch round segments of parchment paper to line your cake pans with.
Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed, so your cakes don't get stuck. Set pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps of brown sugar, if needed. Set aside.
In a separate large mixing bowl, combine the eggs, sour cream, milk, wine, oil, and vanilla extract; whisk well until ingredients are thoroughly combined. Pour mixture into the dry ingredients and beat on low speed until just incorporated. Pour in hot water and continue mixing until thoroughly combined; about 1 minute.
Divide the batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the centre of a cake comes out clean or with just a few moist crumbs attached. Cool cakes in the pans, placed on a cooling rack, for 15 minutes, before removing from pans and transferring to cooling racks to cool completely.
For the Red Wine Chocolate Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.
Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and chocolate and beat smooth. Beat in the wine. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute.
Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer. Frost the top and sides of the cake. Slice and serve or keep refrigerated for about a week.
5 August 2019 | Raidis Estate
A big bowl of mussels, some crusty bread and red wine is the way to get you through these last few lingering weeks of winter.
Mussels take on a delicious and luxurious taste when cooked in a red wine broth. And of course, this dish is perfectly paired with a bottle of Merlot or Shiraz, a green salad and crusty bread.
What you’ll need:
1 head garlic
Extra-virgin olive oil, for drizzling
4 tablespoons butter
4 sprigs fresh thyme
2 cups fruity red wine
4 pounds fresh mussels, scrubbed thoroughly
1/2 cup fresh flat-leaf parsley leaves, chopped
Heat oven to 180 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed until shells have opened, 6 to 8 minutes.
Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.
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.
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.