29 June 2020 | Raidis Estate
You don’t make friends with salad, but you do make friends with our delicious vermicelli noodle salad bowl with Vietnamese mince.
Perfect for a mid-week dinner or to take into the office for lunch.
What you’ll need:
1 Lebanese cucumber
1 spring onion, green part only
250g vermicelli noodles
1 teaspoon sesame oil
Two handfuls of baby rocket
1 tablespoon olive oil
600g turkey mince
½ capsicum, core and seeds removed, finely diced
1 carrot, grated
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon hoisin sauce
1 tablespoon finely grated ginger
2 spring onions, white and green part, thinly sliced
3 tablespoons water
2½ tablespoons hoisin sauce
2 teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
¼ teaspoon of rice wine vinegar
30g chopped roasted peanuts
Prepare vegetables. Remove core and seeds from first measure of capsicum and thinly slice; cut cucumber in half lengthways, remove seeds, then cut into thin sticks; thinly slice first measure of spring onion on an angle.
In a large, heat-proof, bowl, pour boiling water over noodles and use a fork to separate strands.
Leave for 5 minutes then drain. Drizzle with sesame oil to prevent noodles sticking and cut noodles in a few places to make them easier to eat. Return to bowl with rocket and toss to combine.
Heat olive oil in a large frypan or wok on medium-high heat. Cook turkey mince for 2–3 minutes until browned, breaking up with a wooden spoon as it cooks. Add remaining capsicum and carrot and cook, stirring frequently, for 3–4 minutes, until tender.
Add all remaining Vietnamese mince ingredients to pan/wok and cook for a further 1 minute, or until combined and heated through.
In a small bowl, mix all Asian dressing ingredients until well combined.
Divide vermicelli between bowls and top with Vietnamese mince and vegetables. Drizzle over Asian dressing and sprinkle over chopped peanuts and fresh sliced radishes.
22 June 2020 | Raidis Estate
As life is starting to get back to some new normal in South Australia, you might be looking to head away for a trip with the family or for July school holidays after the cabin fever of having the kids cooped up at home for the last couple of months.
Regional South Australia is looking forward to welcoming you with open arms and small businesses still really need your support at this time.
So, here are some kid-friendly ideas for supporting local businesses for your next trip away.
Most regional towns have loads of things to entertain the kids and the young at heart. You could hire some bikes or mountain bikes and explore local bike trails.
Organise a tour of the town you are staying in and get educated about the area.
You could join an arts and crafts day at a local organisation or local library.
Although some businesses may not be operating at full capacity, those that are would love your support, and you will be helping to put money in the pockets of the locals.
If you usually pack the caravan or kids into the car with everything you need except the kitchen sink, try looking to leave a few things behind and shop local.
Eat out at a local café where you are visiting, pick up some local produce to make a platter or even some local wine to share when the kids go to bed.
If you have some gifts to buy, why not head to the local toy shop or gift shop and do your shopping there instead of when you get back home to the city.
The perfect way to support local in a socially distanced kind of way is by visiting some of South Australia’s beautiful local parks.
Many South Australian regional areas are blessed with beautiful national parks to explore and enjoy.
It's an excellent way to get the kids out, active and to explore SA.
Take loads of photos and share them with your family and friends and make a donation to the parks if applicable.
Enjoy exploring South Australia.
16 June 2020 | Raidis Estate
There is nothing better than making your own pizza at home, but what is even better is making the dough from scratch.
Cold winter evenings, by the fire with pizza and a glass of red wine in hand, is where it's at!
Once your dough is ready, you can get the kids involved to add on their favourite pizza toppings and then cook on a pizza stone in the bbq or oven.
What you’ll need:
1 kg white bread flour and 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
Mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing more significant amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.
Knead until you have a smooth, springy dough.
Place the dough in a large flour-dusted bowl and flour the top of it.
Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.
You can either use it immediately or keep it, wrapped in clingfilm, in the fridge (or freezer).
If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
8 June 2020 | Raidis Estate
Winters is here! And boy did it come with a bang! It’s been very frosty, and it feels like a lifetime ago that we were running around in shorts at the beach.
So much has happened this year, so it literally does feel like a lifetime ago.
And we all need those meals that feel like a warm hug from a friend on a winter’s night. Osso Bucco is definitely one of those types of dishes.
It is perfectly paired with your favourite red wine.
What you’ll need:
900g veal shanks
2 cloves garlic, crushed
1 onion, diced
1 carrot, diced
160ml dry white wine
1 (400g) tin diced tomatoes
160ml beef stock
salt and pepper, to taste
30g fresh parsley, chopped
2 teaspoons lemon zest
1 clove garlic, diced
Lightly flour the shanks. Melt the butter in a deep frypan over medium-high heat. Add the shanks and cook until browned on all sides. Set aside and keep warm.
Add crush garlic and onion then cook until onion is soft. Return the shanks to the frypan with the carrots and wine and simmer 10 minutes.
Add tomatoes, stock and salt and pepper to taste. Cover and simmer over low heat 1 1/2 hours, basting every 15 minutes. The meat should be not quite falling off the bone.
In a small bowl, combine parsley, lemon zest and garlic. Mix into the Osso Bucco just before serving.
1 June 2020 | Raidis Estate
As we get ready to re-open our Cellar Door this Friday, we thought we'd give you a little hand in booking in for one of our excellent Cellar Door experiences, so you don't miss out.
With social distancing restrictions, we will have limited numbers, so it's crucial that you book in to avoid disappointment.
You can book all of our winery experiences direct on our website.
So here are our top three to get you started.
LOCAL TASTING PLATTER FOR 2 PAIRED WITH A GLASS OF RAIDIS ESTATES FINEST - $50
Join us at our winery in the heart of the Coonawarra wine region for a delicious local produce platter for two people.
Paired with a glass of wine from our Estate Range for each person.
Sip on your wine outside in the sunshine right next to our vines that grow the grapes we make our wines from or cuddle up in front of the fireplace with a glass of red in hand and a platter on the go.
Our outdoor area is family-friendly with games for the little ones and the big kids alike!
Get cosy on a picnic rug and enjoy the country air.
A TASTING FLIGHT OF OUR SUPER PREMIUM CABERNET SAUVIGNON THE TRIP - TASTE 4 X VINTAGES - $75 Per Person
This tasting is for the indulgent at heart, one for the Cabernet Sauvignon lover or those keen to learn a thing or two about this variety and makes the perfect gift for your wine-loving friends or significant other.
Included in this delightful tasting, you will experience the following vintages:
2008 The Trip - valued at $200 per bottle
2012 The Trip - valued at $150 per bottle
2013 The Trip - valued at $120 per bottle
2014 The Trip - valued at $100 per bottle
See how this beautiful wine develops with age, this tasting is an experience not to be missed.
A PERSONAL WINE TASTING AT YOUR ACCOMMODATION - $50 Per Person
Enjoy a guided tasting in the comfort of your own accommodation. You don't even need to leave the couch.
Stay warm and cosy, prep your favourite platter filled with local produce and we will bring the tasting to you.
Perfect if you are struggling to fit in all the wineries while you are visiting our beautiful region.
Book a relaxed tasting after hours from the comfort of the couch.
Minimum of 8 adults for this experience.
Not what you are looking for?
Check out our other winery experience HERE, or give a call if you are after something a bit more bespoke. We look forward to seeing you at the Cellar Door soon.
Raidis Estate Coonawarra: http://www.winetourism.com/winery/raidis-estate-coonawarra/
South Australia: https://www.winetourism.com/wine-region/south-australia/
25 May 2020 | Raidis Estate
Have you got a vegan mate who comes around and you have no idea what to cook for them?
Or maybe you are just looking to add some healthy recipes or a meat-free Monday.
This chickpea curry is 100% vegan and tastes Oh so yummy.
It is the perfect meal for a weeknight in on the couch with a bottle of Raidis Riesling.
What you’ll need:
½ cup basmati rice
1 cup of water
2 pinch salt
2 medium onion
2 tbsp olive oil
3 clove garlic
1-2 tsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
1 can coconut milk
1 can chickpeas
1-2 tbsp soy sauce (try one tbsp first, add another if required)
2-3 medium tomato (or handful cherry tomatoes, chopped
1 cup basil, fresh
1 tsp maple syrup (sugar is fine too)
Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins.
While this is happening chop the onions, garlic, basil and juice the lime.
Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear about 5 minutes. Add the garlic for a further 1 minute.
Add 1 tsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.
Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired, add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.
The rice should be done by now too - fork it through to make it fluffy.
Serve the curry and rice together with pappadums and naan bread as optional sides.
18 May 2020 | Raidis Estate
South Australians it’s time to get out and about and explore this glorious state that we live in.
You might be looking to go regional for a weekend or a mid-week getaway as things start to re-open and we forge a path into the new normal.
Not everything has the green light to be open currently though, so here are our top tips for going regional and exploring this great state.
If you are looking to go regional, it pays to book ahead for your accommodation and general experiences.
If you are looking to dine out, etc. Some venues are currently closed and the ones that are open will be working under smaller capacities to deal with social distancing. So, try to book ahead to avoid disappointment.
And if you book and can’t make the booking for whatever reason please be mindful and let the venue know with plenty of notice. No shows are frustrating normally but even more so when venues have a limited capacity.
Most areas would love your support, so instead of bringing in all your food and items, try and do your research before you head into a regional area and try and buy local.
Your favourite winery cellar door may not be open, but they might be doing takeaway wine, pizzas or platters. Look to support local where you can.
Make a locavore picnic
With so much beautiful produce in regional South Australia, you might want to shop from a few different providers and make a picnic to enjoy at the beach or taking in some country air.
Pick up a bottle of vino, grab some local olives or cheeses and put together a locavore platter to be enjoyed.
Take some home with you
Grab some local produce and take it home with you as well. There is nothing quite like getting your produce direct from the source. So, if you try something and love it, take some home with you, pop a review on their socials and share it with your friends.
Patience is key
If you are heading to a regional town in the next few weeks be mindful that businesses may be running at a bare minimum with staff and it may just be the business owners working.
If it’s busy and you have to wait that little bit longer for your coffee or food, show a little bit of kindness and patience it goes a long way.
Enjoy exploring SA
11 May 2020 | Raidis Estate
If you are lucky to live in South Australia at the moment, you might be thinking about getting out and doing some regional travel after all the cabin fever over the last few months.
Maybe a trip to the coast, or a weekend getaway to a wine region. Or you might want to cook a delicious meal to celebrate those little life victories.
This dish is indulgent as sin, delicious and designed to be shared with good wine, friends and is one of those meals that makes you appreciate just how lucky we a really are.
And it pairs deliciously with our PG Oak Project.
Prepare to be delighted.
What you’ll need:
8 Morton Bay bugs (Bay lobster) Aim for 1 bug per person.
3 tablespoons (60ml) extra virgin olive oil
1 small red chilli, finely sliced
2 garlic cloves, crushed
2 tablespoons flat-leaf parsley, finely chopped
4 lemon wedges, to serve
Preheat a barbecue with a lid to medium-high.
For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving.
Place the bugs on a tray, cut side up, then drizzle with oil and season.
Place bugs, shell side down, on the barbecue. Close the lid and cook for 6 minutes or until almost cooked through, then turn and cook, flesh side down, for 1 minute or until lightly charred.
Transfer bugs to a platter.
Brush some of the butter over the bug flesh. Serve bugs with remaining butter and lemon wedges on the side.
5 May 2020 | Raidis Estate
Mums are special; there is no doubt about it and with all the craziness that has been this year Mums deserves some extra love and attention this Mother's Day especially if they have been homeschooling!
So, what are some of the ways you can spoil Mum this year and get creative at home?
Here are our top tips.
Mums love a handmade card. Something made with love that will make her feel special and something that she can keep for years to come.
Herb Garden Planter for the kitchen
Fill a wooden planter with individual pots packed with her most-used herbs so that she can have instant flavour within reach.
Cook mum a meal
She will love having time off to put her feet up and enjoy a vino while you prepare her something delicious. Give Mum a well-deserved break.
Run her a bath
Put on her favourite music, run a bath with some bath soaps that she loves and even light a candle. Give mum some much deserved 'me' time.
Pick her a bouquet
Pick some beautiful flowers from the garden and spoil mum with a beautiful bouquet of flowers.
If you don't have a garden to pick from you may like to buy Mum a small poesy of flowers to enjoy.
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.