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Raidis Estate



Raidis Estate
25 August 2021 | Raidis Estate

Slow-cooked Asian Style pork ribs

We are super excited that spring is on the way. Bring on the longer days and warmth as we head into summer.


These Asian style Pork Ribs are perfect for serving up for dinner with friends, spicing up a meal at home in iso with family or just because.


They pair perfectly with our The Kid Riesling or Mama Goat Merlot.


What you’ll need:


2 racks pork baby back ribs


Dry Rub:


½ cup light brown sugar

1 tablespoon smoked paprika

2 teaspoons chilli powder

1 tablespoon garlic powder

½ teaspoon pepper

2 tablespoons kosher salt


Sticky Sauce:

2 teaspoons ground ginger

2 teaspoons ground pepper

1 teaspoon onion powder

6 cloves garlic minced

1 tablespoon sweet chilli sauce

⅔ cup reduced-sodium soy sauce

⅔ cup balsamic vinegar

⅔ cup brown sugar

⅔ cup honey

1 tablespoon corn-starch

1 tablespoon water





To make the sticky sauce: In a medium-sized dish, whisk together the ginger, pepper, and onion powder. Add the garlic and mix again to incorporate. Add sweet chilli sauce, soy sauce, vinegar, brown sugar and honey. Whisk until incorporated.


Mix the dry rub ingredients in a small bowl. Remove the membrane and place the ribs into the slow cooker. You can either curl the ribs along with the slow cooker or cut them into sections and put them on top of each other.


Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce. Cook the ribs for 6-8 hours on low heat until the meat is tender.


Remove the ribs from the slow cooker and place them on a foil lines broil pan with the meaty side up. Brush some sauce from the slow cooker on top of the ribs and broil until the edges start to look crisp and broiled. Allow tented with foil to rest while you make the sticky sauce.


To make the sticky sauce: In a medium saucepan over medium-high heat, add the reserved sticky sauce to the pan. In a small bowl, combine the corn starch and water plus 1 Tablespoon of the hot liquid. Pour into the saucepan with the sticky sauce whisk until the mixture starts to thicken.  


Remove from heat and brush on top of the ribs. Serve immediately.

Raidis Estate
18 August 2021 | Raidis Estate

Thai Green Papaya Salad

If you want to be whisked away mentally to the warmer climes of Asia or some other glorious sub-tropical climate that you can't quite reach right now, then this is the dish to take you there.


It's delicious as a side or the main affair and packs a punch in spice and all things nice!


And it goes delightfully well with our Cheeky Goat Pinot Gris.


What you’ll need:


5 tablespoons fresh lime juice

3 tablespoons (packed) palm sugar or golden-brown sugar

2 tablespoons plus 2 teaspoons fish sauce

2 tablespoons dried shrimp, chopped

4 garlic cloves, minced

3 Chinese long beans, halved crosswise or 15 green beans

1 – 2 Kgs of green papaya, peeled, halved, seeded

10 large cherry tomatoes, halved

1 cup chopped fresh coriander

2 green onions, very thinly sliced

1 fresh red Thai chilli with seeds, thinly sliced

2 tablespoons coarsely chopped salted peanuts




Whisk the first five ingredients in a medium bowl. Set dressing aside.


Cook beans in a medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.


Using a julienne peeler, peel enough papaya to measure 6 cups. Place in a large bowl. Add tomatoes, coriander, green onions, chile, and green beans.


Pour dressing over; toss. Sprinkle peanuts over and serve.

Raidis Estate
12 August 2021 | Raidis Estate

Gifts for Dad this Father’s Day

Dads day is fast approaching, and it’s a day to celebrate all our Dad’s do for us. And you may want to organise a little something to show Dad just how much you care.


Here are some things you can do to show Dad he is the best, that are not your traditional socks and undies.


And all our gift ideas are DIY too.


Homemade Grilling Apron


Give kids a range of fabric markers and paints to choose from, and then watch as they turn a plain white apron into something special for your family's grill master.


Hot Chilli Oil


Spice up Dad’s special day with hot pepper-infused olive oil. Grab some good olive oil, a re-purposed bottle and some chillies from your garden or the local shops and you have all you need to make it. It’s almost guaranteed he’ll be drenching his meats, eggs and veggies with this gift


Fun Shaped Pancakes

Want to prepare something different than the typical breakfast in bed? Jazz up Dad’s morning with one-of-a-kind pancakes. design pancakes in the shapes of tools, ties or sports equipment.


Handmade card


Get creative and make Dad a card that he will cherish forever. Tell Dad just how much you love by putting pen and crayon to paper and drawing a beautiful handcrafted design for him to keep forever.


Spend time with him


The best gift you can give Dad this Father’s Day is the spend some time with him.


Play your favourite sport together, go for a walk or do some gardening together. These will be the memories you will remember the best.








Raidis Estate
4 August 2021 | Raidis Estate

One pan Steak Diane

A juicy piece of steak is sure to put you in a good mood for a midweek feast.


Enjoy this delicious dish made just for one with a night on the couch, some good tv, and a bottle of delicious vino such as our Cabernet Sauvignon.


It also pairs perfectly with shoestring fries and a hint of fresh sea salt!




What you’ll need:


750 g beef steak

1 splash olive oil

2 tsp crushed garlic

3 tsp Worcestershire sauce

3 tsp brandy

300 ml cream





Heat pan well, add a dash of olive oil and sear steak on both sides.


Add garlic to the hottest part of the pan and fry for 1 minute.


Reduce heat to low and add remaining ingredients. Stir to mix.


Cover and allow to simmer until steak is cooked to preference, turning steak once or twice more.


Serve steak and spoon sauce over steak.


Raidis Estate
28 July 2021 | Raidis Estate

Spicy fish curry

If you are looking for a bit of spice in your life to warm you up and to keep things interesting, you are going to love this spicy Goan fish curry.


Pairs with lockdowns lifting and friends, and lots of delicious wine (in moderation of course.)


What you’ll need:


Curry paste:

2 1/2 tbsp chilli powder 

1 tbsp coriander

2 tsp cumin

1 tsp turmeric

1/2 tsp fenugreek powder

3/8 tsp ground cloves

6 cloves garlic, minced

1 tbsp fresh ginger, finely grated

2 tbsp tamarind puree

1/2 red onion, chopped

6 tbsp water (plus more, as needed)



3 tbsp vegetable oil

1/2 tsp black mustard seeds

1/2 red onion, cut in half again (like a quartered orange) and thinly sliced

1 tbsp tomato paste

2/3 cup canned tomato pulp

2/3 cup water

400ml coconut milk, full fat

1 1/4 tsp salt, cooking/kosher (or 3/4 tsp fine table salt)

1 1/2 tsp sugar

1/4 tsp chilli powder

2 long green chillies, cut into half lengthwise and deseeded

1 tomato, cut into 8 wedges then into 2.5cm chunks

600g firm-fleshed white fish, cut into 3cm cubes



1/4 cup fresh coriander

Finely sliced green chillies, optional

Basmati rice




Curry Paste:

Place Curry Paste ingredients in a tall jug then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.



Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds.


Sauté onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.


Cook-off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.


Cook-off tomato: Turn heat up to medium-high. Add tomato paste and tomato pulp, cook for 2 minutes.


Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.


Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.


Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - the sauce should be thickened (not watery), it gets looser again when fish is added.


Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.


Garnish & serve: Remove from stove and transfer to a serving bowl. Garnish with coriander and fresh green chillies if desired.


Serve with basmati rice!


Raidis Estate
23 July 2021 | Raidis Estate

Ways to make your friends smile through tough times


The world is wacky right now, that's for sure. We are all exhausted with how things have played out in the last 18months.


Checking in on your mates is always important, but now more than ever, it's essential to do so.


Here are some things to put a smile on your friend's face through tough times.


Send them a care package


Send your friends a beautiful care package out of the blue to let them know that you are thinking of them.


It could be a bunch of flowers, a bottle of wine, a care package or just a little something you've handmade like a knitted scarf.


Crack a dad joke or terrible pun


Nothing lightens the load like some fun banter or a belly laugh. So, pull out all those daggy Dad jokes that you usually reserve for Christmas and try and put a smile on one of your friend’s faces.


Give a genuine compliment


If you see something in someone else that you admire, let them know. It could be telling them you like their style, smile or something that they are good at!


The world needs to amplify the good in people more than the bad, this is a great place to start.


Reach out to someone you miss


We all get busy, and time flies by; before you even know it, you might not have caught up with someone in your life who you love dearly for a long time.


Pick up the phone, drop them a text to tell them you are thinking of them and that you miss them.




Many things can be fixed over a meal with a good mate. Schedule a catch-up even though you might not be able to see each other physically right now.


Get it locked in and stick to your plans. Nothing beats a face to face catch up one on one with someone you love.


Write and send a handwritten letter or note


Handwritten notes might be out of fashion, but it's always lovely to receive something in the mail.


Put pen to paper and send your best friend a note


Listen actively


If your friends are going through a hard time, try and support them by just listening to them.


Sometimes the simple act of being there for someone to let them vent is the most important gift you can give to a friend.




Raidis Estate
13 July 2021 | Raidis Estate

The Kid Riesling paired with Kingfish, blood orange and fennel Ceviche

Our 2021 new release, The Kid Riesling, might be sporting a new bottle this year, but you will find the same delightfully drinkable wine inside.


With a lovely citrus taste, this 2021 Riesling pairs perfectly with a gorgeous Kingfish Ceviche.


To be served with the best of friends and laughter.


What you’ll need:


600g sashimi-grade kingfish

3 blood oranges

2 baby fennel or 1 large fennel, fibrous outer layer removed and washed

100g black olives, pitted

40ml verjus

160ml olive oil

1 teaspoon lemon juice

Sea salt

Cracked black pepper




Segment the blood oranges and set them aside, then with your hand, squeeze the juice from the segmented core and reserve.


In a small saucepan, reduce 80ml of the blood orange by half, transfer it into a bowl with 1 small pinch of sea salt, lemon juice, verjus and olive oil. Emulsify together using a whisk, set aside.


Remove the skin from the Kingfish, cut out the bloodline lengthways, releasing both the loin and belly fillets. Slice each fillet thinly and spread over the surface of a flat plate.


Shave the fennel thinly using a mandolin and leave it in iced water (to stop oxidization).


Cut the pitted olives into rounds.


Strain off the water from the fennel, and pat dry using an absorbent towel.


Season the Kingfish with salt & pepper, arrange both the shaved fennel, blood orange segments and black olives over the kingfish slices.


Just before serving, dress the Kingfish generously with the dressing. Best served 5 minutes after dressing.



Raidis Estate
6 July 2021 | Raidis Estate

Pinot Gris and Spicy Prawn Pasta

Pinot Gris and Spicy prawn pasta, yes, please.


This gorgeous winter warmer pairs perfectly with our brand new 2021 vintage Pinot Gris.


Serve this up with some crusty garlic bread and a night on the couch.


What you’ll need:


Spaghetti or other pasta of choice

1 1/2 tbsp olive oil

150 - 180 g of medium prawns/shrimp, peeled and deveined

2 anchovies, whole (or 1/2 tsp anchovy paste)

1 garlic clove, minced

1/4 cup white wine

1 tsp+ chilli flakes / red pepper flakes

1 cup of tomato passata 

2 tsp finely grated parmesan

1/2 lemon

1/4 cup finely chopped fresh parsley




Bring a large pot of water to a boil. Add a big pinch of salt and the pasta.


Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from the pot into the sauce if you time it right).


Heat oil in a pan over high heat. Add prawns and cook for 30 seconds until the surface changes from translucent to opaque.


Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.


Cook for 30 seconds until wine is mostly evaporated.


Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn the heat down to medium and cook the sauce for 1 minute, frequently stirring (don't cook for long; otherwise, will overcook prawns).


Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with a wooden spoon or tongs) until sauce re-thickens, and coats the pasta.


Adjust salt, pepper, and spiciness to taste. Serve immediately with more parsley.


Raidis Estate
29 June 2021 | Raidis Estate

BBQ Sardines with Chermoula Sauce

Our new release 2021 whites are out.


And it’s time to cook some delicious eats to wash them down with. This BBQ Sardine recipe pairs perfectly with our The Kelpie Sauvignon Blanc.


The citrus in the savvy B is offset Oh so well by the oiliness of the Sardines.


Bon Appetite!


What you’ll need:


8 whole sardines, gutted

2 tbsp of olive oil


For the chermoula sauce


1 large pack of coriander

1 small bunch of parsley 

2 garlic cloves 

1 preserved lemon, skin only

1 tsp ground cumin 

½ tsp smoked paprika 

¼ tsp chilli flakes 

75ml extra virgin olive oil 


You will need

8 metal skewers





Blitz, all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.


Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.


Cook the sardines over the glowing coals for 2-3 mins on each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.


Raidis Estate
22 June 2021 | Raidis Estate

Ham and cheese quiche

Warming, comfort food at its best and super easy to make, when was the last time you had a delicious ham and cheese quiche?


Is it time to bring it back into fashion?


This delightful quiche will have the whole family happy and make great leftovers for the next day.


What you’ll need:


1 premade pie dough 

1 1/2 cups of chopped deli ham

1/2 cups of shredded cheddar

1/2 cups of shredded Monterey jack

2 green onions, thinly sliced

¾ cups heavy cream

6 large eggs

1/2 tsp. salt

1/4 tsp. freshly ground black pepper





Preheat oven to 190degrees. Press dough into a 9" pie plate and crimp edges. Line crust with parchment paper and fill with dried beans or pie weights. Bake until lightly golden and set, 15 minutes.


Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.


Scatter ham, cheeses, and green onions in the bottom of the pie crust. In a large bowl, whisk together heavy cream, eggs, salt, and pepper. Pour egg mixture over filling in pie crust.


Bake until just set in the centre, about 40 minutes. Let cool 15 minutes before slicing.