28 April 2020 | Raidis Estate
Autumn has well and truly kicked in, and as we all go slightly mad in iso we turn to cooking up a storm in the kitchen.
Barbecued pork spare ribs are oh so delicious and will be sure to win you brownie points with your significant other.
Paired perfectly with our Mama Goat Merlot for a good time.
What you’ll need:
500ml (2 cups) hot water
2 pork rib racks
Spiced BBQ Glaze
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar, firmly packed
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3 teaspoons Paprika Smoked
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
Preheat oven to 180C/160C fan-forced. Place tomato sauce, Worcestershire, sugar, vinegar, mustard, paprika, oregano and cumin in a large saucepan over low heat.
Stir for 2-3 minutes, until sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring, for 5 minutes, until thickened slightly (don’t let it boil). Cool.
Combine the hot water and 2 tbs glaze in a roasting pan. Add the ribs. Cover the pan tightly with foil. Bake the ribs, turning once, for 2 hours or until tender.
Brush ribs with remaining glaze (see tips). If the glaze is too thick to brush, transfer to a microwave-safe bowl. Heat on Medium, in 30-second bursts, to thin slightly.
Preheat a barbecue grill or chargrill pan on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board.
Cover ribs with foil and set aside for 2-3 minutes to rest before carving. Use a large sharp knife to cut between the ribs and transfer to a serving platter.
20 April 2020 | Raidis Estate
Bake, bake, bake seems to be in vogue right now as we spend more time at home indoors.
And with so many delicious apples around it seems only fitting that a delicious apple pie is in order.
What you’ll need:
Pie dough for the top and bottom 9-inch pie
7 to 8 apples
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons corn-starch or use 4 tablespoons tapioca flour/starch
1 tablespoon butter
Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.
Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible.
Set aside for 1 hour at room temperature.
Roll out the first half of pie dough on a lightly floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the centre of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll.
Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.
Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.
Position an oven rack towards the centre of the oven, and then heat the oven to 200C.
Toss corn-starch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie.
Fill the pie until apples are mounded at the same height as the edge of the pie crust.
Pour the juices that have accumulated at the bottom of the bowl over the apples. Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.
For a double-crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top.
Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.
Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.
If you notice that the pie crust is browning too quickly, meld a large piece of foil over a bowl that’s been placed upside down to make a foil dome.
Place the foil dome over the pie for the remaining bake time. This will slow the browning.
Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time.
16 April 2020 | Raidis Estate
There is no doubt about it that people are starting to look in their own backyard more than ever now during this current COVID crisis to support local.
We want to help our friends and our communities get through this crisis together, and it can be hard to know how to support businesses through this time. You may be struggling yourself financially, so spending money might not be at the top of your list.
Here are 20 ways that you can support local during this time.
Shop small, shop local – This one is a given, but try and shop from small producers. There are a lot of great deals going around at the moment with free delivery, discounts and amazing produce on offer so shop small and local where you can.
Review love – Send a little Facebook, Google or a personal email or note to tell a business that you shop with regularly how much you appreciate them. It can go a long way.
Send kindness – If a local business in your area is still open, why not buy the owner a takeaway coffee, bake them something nice or send them a little gift. They might be going through a crap time right now and will appreciate your support.
Go Direct – Shop directly with wineries instead of buying your wine through big chains and online wine shops. When you shop direct, all the money goes straight to the business.
Share – Share their social media posts or emails with your friends. The more people that know about a business, the more it helps.
Recommend – In your talks with your friends and family take some time to recommend a local business that you love. It spreads far and wide.
Vouchers – You might not be able to dine out, travel, etc. right now, but we will be able to do all of those things again in the future. Support a business by buying a voucher so you can use it at a later date.
Postpone don’t cancel – If you have a trip coming up consider postponing it instead of cancelling.
Join a mailing list – Join up for your favourite businesses mailing list so you can get all their updates and news.
Send a card – Old fashioned yes, but the sentiment can go a long way in making someone’s day.
Plan a trip – For when things get back to normal plan a trip local. Plan to stay in family-run accommodation, use local tour guides and shop at local restaurants, shops and wineries.
Gifts – We all have loved ones in our life who we want to spoil. Look to buy gifts locally.
Join a wine club – Find one of your favourite locally run wineries and join a wine club. Enjoy the benefits of wine delivered to your door direct from the people who produce it.
Choose kindness – A lot of small businesses are down to Skelton staff while they adapt to the new norm for now. If a business doesn't get back to you straight away, or the freight is taking extra time, choose kindness when dealing with staff in the business.
Support your friends – If you have been saying forever that you are going to buy some of your friends’ products or services, do it. Don’t just talk about it, support them.
Collaborate – If you run a local business, look to partner with other local businesses to increase your offering.
Take a photo – If you have bought a product you love why not take a photo of you enjoying it and post it to social media or send it to the business, they will love you sharing the love.
Don’t forget small business – Once everything goes back to normal, continue to support small and shop local into the future.
Be kind – Support those still working in customer service facing roles and be overly kind right now. You just don’t know what they might be going through.
Friends – If you have friends who have lost their jobs or businesses during this time, check in on them, cook them a meal and drop it off. Be that friend you would want in a time of need. Let’s look after each other.
6 April 2020 | Raidis Estate
Even though we may not be having the traditional big family Easters and long weekend getaway that we are so used to in Australia this year, it doesn’t mean that we can’t spoil those in our immediate household with a delicious meal.
Whether it is a roast for two or feeding your family of four, now more than ever it is essential to bring your loved ones who live in your house under one roof to the table to enjoy an Easter lunch and give thanks to all that we have and more.
This Roast beef recipe is a delicious addition to your Easter weekend celebrations, and the leftover meat makes excellent sandwiches for days to come.
What you’ll need:
1 X 2Kg round roast
Extra-virgin olive oil
3 cloves garlic, minced
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Preheat oven to 240. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 180 and roast 1 hours 45 minutes more for medium, or 2 hours for medium-well done.
Remove from oven and let rest 15 to 30 minutes before serving.
30 March 2020 | Raidis Estate
One of the many blessing in disguise in this COVID-19 situation is you will probably have a lot more time indoors and being able to do things around the home.
Take the time to do what makes your soul happy.
Cooking meals from scratch can be just what the doctor ordered, and this Chicken and potato pie is a delicious isolation dish.
What you’ll need:
130g Unsalted Butter
3 Shallots, finely chopped
2tbsp tarragon Leaves
2tbsp Chopped Chives
4 Large Skinless, Boneless Chicken Breasts cut into thin strips
800g Puff Pastry
Flour for dusting
2 Egg Yolks
240ml Double Cream
Sea Salt and Black Pepper
Put the potatoes and half the butter into a pan and heat gently, turning from time to time, until they are just tender but not brown. Transfer them to a large bowl and set aside to cool.
Meanwhile, soften the shallots in the remaining butter. Add the herbs and chicken, turning the mixture over a steady heat for a few minutes until the meat is partially cooked.
Add to the bowl of potatoes, mix carefully and season well with salt and pepper. Set aside to cool.
Place half the pastry on a lightly floured work surface and roll it into a circle about 30cm wide. Transfer it to a lightly buttered baking sheet. Brush the perimeter of the pastry with beaten egg yolk, then pile the chicken mixture in the middle.
Roll the remaining pastry into a circle about 36cm wide and place it over the filling, sealing and crimping the edges. Cut a circle about 10cm wide in the top, but leave it in place: this will act as a lid. Brush the whole surface with the remaining egg yolk. Bake in an oven preheated to 180°C.
When the pie is ready, heat the cream until boiling then season with salt and pepper. Carefully remove the pastry lid from the pie and pour in the cream, lifting the mixture gently to allow it to circulate. Put the lid back on and return the pie to the oven for 10 minutes.
24 March 2020 | Raidis Estate
Had you ever heard the term self-isolation before recent times??? Us neither, but now it is daily talk these days. We are longing for the days when we can sit back around a table, with a cheese platter and chink glasses with our Billy Goat crew…
And while working from home and being housebound might seem nice at first… inevitably then boredom sets in, and you need a good stack of things to keep the time passing, some self-care and keeping your mind active.
So here they are… Our top self-isolating tips!
Read all those books sitting on your bedside table collecting dust
You know who you are… the hoarder of books over there in the far corner. Well now is your time to enjoy the slowdown and get reading…
Plant a veggie patch
Now more than ever, sustainable living should be a focus for all. So, it’s high time that you plant that veggie patch and watch your garden grow.
Eat good food
Now is the time to be giving your immune system a fighting chance, so try and eat good food where and when you can. Get into the kitchen and cook your meals from scratch, and maybe even host a virtual dinner party.
Have you ever wanted to take up painting, photography or some other creative hobby? Well now might be your time to get into that creative hobby that you can do at home.
Time to organise that cellar, spare room or cupboard that you stuff things into… now is your time to get it done. We suggest doing it with a good glass of vino in hand for good measure. And when you’ve organised the cellar and realise you need more vino, give us a call.
Sounds simple right, but most of us are really sleep-deprived, so if you can fit in a few extra hours of shut-eye, then do so. Take this time to slow down and enjoy some self-care time.
Join us for our live stream wine tasting this Friday!
You know you want too, join us for some fun, hilarity and wine tasting this Friday from 5:30 pm. Just jump on our Facebook page and enjoy the magic.
16 March 2020 | Raidis Estate
As the world descends into lockdown, it’s a great time to hang up the March Madness boots, get into your comfy clothes, get in the kitchen, put some good tunes on and do some cooking.
Nothing is more satisfying and good for the anxious soul than a delicious soup, to keep you healthy, and to freeze portions for those nights that you just can’t be bothered to cook.
This French onion soup pairs perfectly with cosy nights on the couch, crusty cheesy bread and a little bit of social distancing. Oh, and whatever wine you've got chilled in the fridge!
What you’ll need:
60g butter, chopped
2 tablespoons olive oil
6 (1kg) brown onions, thinly sliced
2 teaspoons brown sugar
2 tablespoons plain flour
4 cups beef style liquid stock
Heat butter and oil in a saucepan over medium-low heat until sizzling. Add onions and 1 teaspoon salt. Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft. Stir in sugar and cook, stirring frequently, for 10 minutes or until onions caramelise.
Add flour to saucepan and cook, stirring, for 2 minutes. Add stock and 2 cups water. Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavours to combine.
Make cheesy bread Preheat oven to 180°C. Spray both sides of bread with oil. Rub both sides of bread with garlic. Arrange bread on 2 baking trays.
Bake, turning once, for 10 to 12 minutes or until bread is lightly golden. Sprinkle cheese over 1 side of bread. Return to oven for 3 to 4 minutes or until cheese melts.
Ladle soup into bowls. Top with cheesy bread, season with pepper and serve.
10 March 2020 | Raidis Estate
Vintage is in full swing for another year, we thought we'd share some facts and things you may not know about grapes. Those juicy fruits that come off the vines and make some delicious wines.
So, here are some juicy grape facts; suitable to tell your friends at a dinner party over a bottle of your favourite vino or to be used at a trivia night.
Though you’ll commonly hear grapes referred to as “fruit,” botanists technically classify grapes as berries since each fruit forms from a single flower.
It takes about 2.5 pounds of grapes to make one bottle of wine.
There are more than 8,000 grape varieties known to scientists, and more than 1,300 varieties are currently used to make wine around the world.
Raisins are dried sweet grapes. The drying happens naturally when the grapes are left in sunlight.
Grapes come in many colours, including green, red, black, yellow, pink, and purple. "White" grapes are green.
Grapes are made up of 80% water, which makes them a low-calorie dessert or snack.
2 March 2020 | Raidis Estate
Hello Autumn, we are excited to see you again. Boy did you swing around fast!
There is not much better than handmade potato Gnocchi to get you excited about life!
Pasta is one of life's greatest gifts in our opinion and pairs perfectly with a delicious glass of Cabernet Sauvignon or Shiraz.
This recipe is just for the Gnocchi and can be paired with a pasta sauce of your choosing.
What you’ll need:
4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 ½ cups all-purpose flour (190 g), extra to dust
2 tablespoons butter, for pan-frying
Add the potatoes to a large pot of cold salted water. Bring the water to a boil and cook for 20-25 minutes. Drain the potatoes and set aside until cool enough to handle but still warm.
Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well.
Make a well in the centre of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into four parts.
Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with one half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
Bring a large pot of salted water to a boil and add the Gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
In a pan over medium heat, melt butter and add the sage. Add the Gnocchi and toss until lightly golden.
24 February 2020 | Raidis Estate
Do you wish you could hit the open road a little bit more often? Is more travel a goal of yours for 2020?
We hear you!
Getting out of your comfort zone and hitting the open road, jumping on a plane and heading to a new location can do wonders for your health, relationships and to spark new ideas.
If travel is your goal, you might be asking; but how can I make that a reality? Well here are some tips for getting more travel time in this year.
Explore Where You Live
Let's start small with a weekend staycation. That's right: Be a tourist in your own city. You might just be surprised to find how much a spa day makes you feel like you just got back from Bali.
And of course, if you have never been to the Coonawarra, we highly recommend packing the car, the kids and even the dog and heading our way for a weekend getaway.
Cut back on unnecessary spending
I know… boring but having a budget and cutting back on unnecessary spending can help you reach your goals a whole lot quicker. Try and have one less coffee or lunch out a week and add this into a saving bank account.
Maybe call it your adventure account for when you want to throw caution to the wind and go away somewhere.
Subscribe to travel blogs and airline deal emails
Be the first to hear about all the latest deals by subscribing to hotel and holiday deals; that way you can book a getaway when the prices are reasonable and spend less money in the process. Win, win.
Spontaneity is often rewarded
Be willing to throw caution to the wind and travel and go when and where you can on a whim, if you have a free weekend coming up or a slow time at work that you can take some additional leave, why not book a trip away?
Travel is worth working for
You might have to work hard and sacrifice some things to fulfil your dream of travelling more, but it's worth working for. You will always remember experience over things and getting out and exploring is good for the soul.