27 February 2022 | Raidis Estate
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
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.
23 February 2022 | Raidis Estate
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:
2x cups plain flour
2x tsp bicarb soda
½ tsp salt
2x tsp ground cinnamon powder
275g brown sugar
¼ cup pineapple juice (save the juice from the can - below)
¾ cup milk
1x tsp white vinegar or lemon juice
½ cup canola oil
1x 440g can crushed pineapple
2x cups grated carrot
¼ cup shredded coconut
½ cup chopped walnuts
180g soft cream cheese
1x cup unsalted butter
1x tsp vanilla essence
500g icing sugar (sifted)
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).
12 February 2022 | Raidis Estate
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!
8 February 2022 | Raidis Estate
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
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.
29 January 2022 | Raidis Estate
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:
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
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.
26 January 2022 | Raidis Estate
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!!).
18 January 2022 | Raidis Estate
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?
12 January 2022 | Raidis Estate
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:
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
375 grams fresh lasagne sheets
500 grams fresh mozzarella cheese, shredded
2 tablespoons finely chopped fresh parsley
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.
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.
5 January 2022 | Raidis Estate
The perfect lunchtime eats to get you through school holidays or just help give you some delicious meals to take to work as you head back to the office this year.
These burritos are delicious, healthy, and fun to make with the kiddies.
What you’ll need:
4 skinless, boneless free-range chicken thighs
1 tablespoon sweet smoked paprika
½ a tablespoon ground cumin
2 cloves of garlic
1 bunch of fresh coriander
1 x 400 g tin of pinto or black beans
200 g leftover white or brown rice, chilled
4 ripe tomatoes
4 spring onions
1 little gem lettuce
4 large flour tortillas
80 g mature Cheddar cheese
4 tablespoons Greek yoghurt
Preheat a griddle pan over high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
Pop a tortilla onto the grill for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.