29 April 2021 | Raidis Estate
We love our Mums, and you want to show them you care this Mother's Day.
If money is a little tight after a tough year, you might be looking for creative ways to show Mum you care without breaking the piggy bank.
Here are our top ideas:
Write a Sweet Note
Write your mother a sweet note for Mother’s Day to tell her what you love and admire about her. Let her know the impact she has made on your life.
A Bouquet of Fresh Flowers
Give your Mum a bouquet of fresh flowers or greenery! You could pick flowers from your own yard or find some wildflowers. Put your flowers in a mason jar or tin can tie a pretty ribbon around it, and you have a beautiful gift!
Make Her Dinner
Who wouldn't love a break from cooking? Why not offer to make your Mum a delicious dinner? You could invite her over to your house for a nice dinner together or bring it to her home.
Gift of Time
What better way to show your Mum that you care than to spend special one on one time together, cause after all spending time with her is the best present you can give.
22 April 2021 | Raidis Estate
We have well and truly said goodbye to summer and the warmer days… Brrr, it's been a bit chilly this week!
This recipe is a homemade take on the traditional Aussie meat pie and is a perfect weekend feed for the whole family.
Pair it with our Coonawarra Cabernet to warm you up on a cold and rainy day. It's a big call, but once you try this meat pie, you will never want another store-bought one!
What you’ll need:
1 onion finely chopped
500g beef mince
1 cup water
2 beef stock cubes
1/4 cup tomato sauce
2 tsp Worcestershire sauce
1 pinch salt and pepper *to taste
3 tbs plain flour
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg to glaze
Cook meat and onion until meat is well browned.
Add ¾ cup water, stock cubes, sauces and seasonings.
Bring to the boil and simmer for 15 minutes.
Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
Line a pie plate with the shortcrust pastry.
Spoon in the cooled meat mixture. Moisten edges of the pastry with water.
Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
Bake at 230C for 15 minutes. Reduce heat to 190C and bake for a further 25 minutes until golden.
12 April 2021 | Raidis Estate
Hearty, warming and Oh so delish this Lamb curry classic will have all your friends wanting to come over for dinner.
Serve with some homemade rice, some fresh and warm naan bread of your choosing and our Cheeky Goat Pinot Gris.
What you’ll need:
2 tablespoons vegetable oil
2 red onions, halved, thinly sliced
2 pinches of sea salt flakes
8 green cardamom pods, lightly crushed
2 teaspoons fennel seeds
3 dried bay leaves or fresh bay leaves
1 cinnamon stick
6 garlic cloves, finely grated 5cm-piece ginger, peeled, finely grated
3 teaspoons sweet paprika 1/2 teaspoon chilli powder, or to taste
1 tablespoon garam masala
1.2kg lamb shoulder, cut into roughly 4cm pieces
2 tablespoons natural yoghurt Fresh coriander leaves, to serve Steamed basmati rice, to serve
Preheat oven to 170C. Heat the oil in a large flameproof casserole dish over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes or until onion is dark golden and soft.
Add the cardamom pods, fennel seeds, bay leaves, cinnamon stick, garlic, ginger, paprika, chilli powder and garam masala. Cook, stirring, for 2 minutes, until aromatic.
Stir in 125ml (1/2 cup) water. Add the lamb and another pinch of salt and cook, stirring often, for 3 minutes or until the lamb is well coated in the spice mixture and just starting to change colour. Add 375ml (1 1/2 cups) water and bring to a gentle simmer. Cover and transfer to the oven. Bake for 1 1/2 hours or until the lamb is very tender.
Set the casserole aside to cool slightly. Remove the cinnamon stick and bay leaves and stir in the yoghurt. Top with coriander and serve with rice.
8 April 2021 | Raidis Estate
School holidays sure do swing around quickly, especially after we have just gotten through Easter! You might already be exhausted thinking about how you are going to keep the kids entertained this school holidays – pass the wine!
Well, here are some easy and creative ideas of things to do with kids that are fun and don't cost the earth.
Plant a veggie garden and watch it grow
Let the little ones pick out some winter veggies. Things such as Chinese cabbage, Asian greens, spinach, rocket, broccoli, spring onions, asparagus, celery, endive, squash, onions, silverbeet, leeks and lettuce grow well at this time of the year.
Plan out where you are going to plant the garden and get started. Then they can watch the garden grow over several months and hopefully enjoy the fruits of their labour.
Make homemade ice blocks
You can make homemade ice blocks relatively easily if you purchase some reusable popsicles moulds from your local kitchenware store.
Pick a recipe that you know the kidlets will like and set about to make the ice blocks with your kids.
If your children are a little bit older, you might like to leave them some instructions and let them give it a go for themselves.
Create Story Stones
You can collect as many stones as you want and use either acrylic paints or the oil-based sharpie and let their young minds get creative.
Get them to decorate the stones with their favourite book or movie characters or tell a story of their own.
Everyone loves a scavenger hunt, and it will give them something to broaden their minds at the same time as providing a fun activity.
You can set out the hunt around your home, in the local neighbourhood or even when you are away staying in a caravan park. There is endless fun to be had.
29 March 2021 | Raidis Estate
The perfect little cocktail to get the Easter weekend celebrations started.
This cocktail is a cross between a Breakfast Martini and a Kir Royale and is delightfully delicious.
Serve it up for brunch, lunch or sundowners.
Made perfectly with our Emma bubbles!
What you’ll need:
45mls ounces gin
30mls lemon juice
2 teaspoons of raspberry jam
Sparkling wine to top
Combine jam, lemon juice, and gin in a cocktail shaker with ice.
Shake hard to chill and emulsify.
Finely strain into a cocktail glass of your choice
Top with a good bubbly
23 March 2021 | Raidis Estate
Fresh figs are in season in SA and as we head towards Easter and family celebrations you might be wanting to prepare a wow dessert to spoil your guests.
This fig tart with mascarpone and honey is sure to take your guests on an indulgent trip. The perfect thing to offset all the easter eggs!
This gorgeous tart pairs perfectly with our Riesling or Merlot.
What you’ll need:
1/2 cup + 2 tablespoons all-purpose flour
1/4 cup of graham flour
1/4 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter
2 tablespoons honey
(all room temperature)
250gms mascarpone cheese
85gms cream cheese
2 tablespoons lemon juice
3 tablespoons honey
1 tablespoon granulated sugar
pinch of salt
14 large fresh figs, quartered lengthwise
honey for drizzling
Preheat oven to 180 degrees.
In a food processor, pulse the flours, brown sugar, cinnamon and salt until combined. Add the butter and honey and pulse until incorporated and crumbs are moist.
Press evenly into the base and 2 inches up the sides of the pan. Bake for 22-25 minutes, until golden and firm to the touch. Remove from the oven and place the pan on a rack to cool. Meanwhile, prepare the filling.
For the filling:
Make sure all the ingredients are at room temperature, so you’ll have a super smooth mixture. In the bowl of a stand mixer fitted with a paddle attachment, add the two cheeses and beat until creamy and smooth. Scrape the bottom and sides of the bowl. Add the lemon juice, honey, sugar and salt and beat until well combined.
Spread the filling evenly into the cooled crust. Place tart in the refrigerator until the filling has set, about 1 hour.
Remove the tart from the refrigerator and place the fig quarters one by one in rows. Drizzle honey on top. Sprinkle with flake salt.
The tart is best served immediately. If you have leftovers, it will keep for up to 12 hours in the refrigerator after assembly. The crust holds up well and shouldn’t get soggy in that time frame.
16 March 2021 | Raidis Estate
Trying to get some more omega 3 into the smaller members of your family but have a fight on your hands with getting them to commit to a piece of fish?
Fish cakes are a delicious meal for a weeknight dinner and a great way to get seafood into the kids in a way that they enjoy.
These fish cakes pair perfectly with our Rosé for the big kids of the household.
What you’ll need:
500g gram firm fish fillets, coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 egg, lightly whisked
3 green shallots, ends trimmed, finely chopped
50g green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve
Herb & peanut salad
50g Asian salad mix
1/2 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped
2 tablespoons olive oil
2 teaspoons fresh lime juice
Place the fish in a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan.
Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes on each side or until golden brown. Transfer to a plate lined with a paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
10 March 2021 | Raidis Estate
If you have visited our winery, you might have spied our cheeky goats around the vineyards after vintage, eating up all the delicious leftover grapes and leaves. They are an important aspect of managing the land we grow our grapes on.
Goats are a gorgeous animal, capable of vast destruction but also super cute. We have done some cute goat facts before, but there is more hilarity to be had, so here are some more for you.
All the things you’ve always wanted to know about goats but have been too afraid to ask.
Are goats smart?
Goats are very intelligent and curious animals. Their inquisitive nature is exemplified in their constant desire to explore and investigate anything unfamiliar which they come across. You do need to ensure that you keep them out of anything you don't want to be investigated or damaged in the process. They communicate with each other by bleating.
Do goats sleep?
Well, I’m glad you asked, and I’m sure you are losing sleep over this question waiting for an answer.
Sleep is not the most important item on the goat's to-do list. In fact, some people say that wild goats do not actually sleep!
Domesticated goats sleep about 5 hours a night and will take short naps during the day.
Do goats sleep with their eyes open?
You will be happy to know that goats sleep with their eyes closed. Phew! That was a big one…LOL.
Do goats remember you?
Do goats remember you? Yes, they do. If you see that the goat ears are raising up, it means that the goat is delightful.
And I’m sure if you cross a goat the wrong way, he will be sure you remember you too!
Can goats be trained?
You can train a goat to know their own name and come when they are called. But this does require some good training in the early days.
2 March 2021 | Raidis Estate
Welcome to Autumn! Now that the weather is starting to cool down just that little bit, it might be time to get back into the kitchen and do some baking.
Making focaccia can be fun for the whole family. A delicious weekend treat for breakfast or just because.
What you’ll need:
1 package dry yeast
1 cup of warm water
1 teaspoon honey
2 1/2 cups all-purpose flour
2 teaspoons salt divided
1/2 cup plus 1 tablespoon olive oil divided
1 large onion thinly sliced
1 medium tomato cut into 1/4-inch slices
2 sprigs of fresh rosemary needles removed from the stem
1/3 cup packed finely grated Parmesan cheese
In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until the dough is smooth for 5 to 10 minutes.
Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let rest in a warm place until dough doubles in size, about 1 hour.
Preheat oven to 230 degrees.
Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough.
Drizzle the dough with 2 tablespoons of olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, occasionally stirring, about 20 minutes.
Top the dough with tomato slices, caramelised onions, rosemary, Parmesan cheese, and salt. Drizzle with the remaining 2 tablespoons olive oil.
Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
23 February 2021 | Raidis Estate
Weeknights are going to become a whole lot easier when you invest in a good wok to whip up some delicious and easy stir fry’s.
The best thing with Stir fry is that you can use all the leftover veggies in the fridge and whatever meat you have on hand.
This beef stir fry is a winner any night of the week and pairs perfectly with our Mama Goat Merlot.
What you’ll need:
For the beef and marinade:
12 ounces flank steak (sliced ⅛-inch thick into 2- to 3-inch pieces)
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon corn-starch
2 teaspoons vegetable oil
For the rest of the dish:
4 cups bok choy (250g, cut into 1x3-inch pieces, washed and drained)
¾ cup Bunashimeji or Beech mushrooms washed and drained (50g)
¾ cup sugar snap peas or snow peas (65g, rinsed and drained)
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce (or mushroom flavoured dark soy sauce if you have it)
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil (divided)
½ teaspoon minced ginger
2 cloves garlic (finely minced)
1 tablespoon Shaoxing wine
2 teaspoons corn-starch (mixed with 1 tablespoon water)
Mix the marinade ingredients with the beef until well-coated and set aside for 30 minutes or overnight. Next, prepare your veggies and set them aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done.
Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the centre of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, stir fry everything in a circular motion, so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavour!
Pour the corn-starch slurry in the centre of the wok while stirring. The sauce will immediately thicken, so work fast to mix everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce – everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don’t need us to tell you that.