16 September 2019 | Raidis Estate
Snap, crack, pop. Who doesn’t love the sound, the smell and the taste of a delicious pork roast, loaded with crackling?
It is the one thing that is sure to bring the family to the dinner table fast! But getting the perfect crackle can be a challenge, it often starts with finding the right cut of pork and the way you prepare and cook it.
Here is a recipe that is sure to get the mouth-watering.
What you’ll need:
2.25kg loin of pork, bottom bone removed, top bone left in.
1 small onion, peeled
1 tbsp plain flour
275ml of Vegetable stock
Sea salt and freshly ground black pepper
Pre-heat the oven to 240C
While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this, you can use the point of a very sharp paring knife.
Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.
Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case, it would be a further 2½ hours.
There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part, and the juices that run out should be clear without any trace of pinkness.
Once cooked, remove it from the oven and give it at least 30 minutes resting time before carving.
The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
Turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to a simmering point and you have a smooth, rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling.
And enjoy with your favourite wine.
9 September 2019 | Raidis Estate
There is plenty of reason to plan a road trip this Spring, not the least celebrating the end of the long and cold winter months but also to get out and about and see Australia.
And if you are yet to visit the Limestone Coast or Coonawarra regions you really should plan a trip to our gorgeous spot of the world.
There are plenty of fun things coming up in our region this Spring; with our 10th birthday celebrations being at the top of the list!
Here are some great reasons to get on the road this Spring and explore.
Relax, recharge and re-set
Taking a well-earned break from the rat race can be just what the doctor ordered if you are feeling a little less than amazing coming out of a long winter.
It's easy to forget just how good it feels to unplug, put the emails to out of office and take some time for yourself, your loved ones and to spend some quality family time.
Having downtime is essential for our health but also helps us manage the day to day stresses of life.
Nothing beats a road trip
Having all the kids, the dog and the luggage squished into the car for an extended period might fill you with dread.
But instead, look at it as an opportunity to spend some time together with no other distractions. And a good game of eye spy can be a great family game and way to pass the time.
We can all be guilty of taking this beautiful country that we call home for granted, and most of us have places they have always wanted to visit but have never gotten around too.
A road trip can send you straight into places that might not be your end destination but can be the best part of the journey. You meet new people, see new places and experience things that will make memories forever.
Support a local
Local and regional business is the lifeblood of Australia, and when you are on the road, you have the opportunity to support local businesses; cafes, roadhouses, wineries, etc.
To sample local produce and enjoy local hospitality.
So get out and explore Australia.
2 September 2019 | Raidis Estate
Who wants to add a delicious homemade burger to the cooking repertoire?
This chicken burger is not for the clean eating fans out there! This recipe is indulgent, and it's jam-packed with deliciousness to boot.
It’s the kind of chicken burger that you dream about…
What you’ll need:
4 skinless chicken breasts
350ml of buttermilk
100g plain flour
1 tsp dried oregano
1 tsp smoked paprika
2 tsp cayenne pepper
1 tsp garlic powder or granules
Vegetable oil for frying
6 tbsp of hot chipotle sauce, mixed with 1 tbsp mayonnaise
4 halved and toasted brioche or seeded buns
6 tbsp guacamole
1/4, shredded iceberg lettuce
8 rashers, cooked until crisp smoked streaky bacon
Lay each chicken breast between 2 pieces of cling wrap and bash with a rolling pin until 2cm thick.
Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.
Cook the chicken, in batches, for 4-5 minutes turning halfway, until deep golden brown.
Drain on kitchen paper and keep warm while you fry the rest.
Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.
Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.
26 August 2019 | Raidis Estate
All of our wines are made to enjoy with good times, great friends and some excellent food.
Our new 2019 The Kid Riesling is out and is full of the aroma of fragrant citrus and green apple on the nose.
It has a palate of intense lime juice and stone fruits and shows texture with fine acid.
So, what is the best thing to pair our The Kid when trying to impress your friends?
Here are some suggestions:
Riesling and platters on a Sunny Saturday afternoon, go hand in hand. Try adding a softer style goat cheese and some fresh figs and green grapes to enhance the flavours of this beautiful drop.
Nothing complements seafood as well as a clean and crisp Riesling. And the world is your oyster with this one. Think oysters, a prawn pasta or risotto or even a cheeky crayfish if you happen to be down the South East way and snag yourselves one of these babies.
A delicious roast chicken with crispy potatoes, some baked fennel and a fresh green salad can be a perfect pair for our delightful Riesling. And by adding some spice to your chicken seasoning, it can help lift the flavours of the Riesling to create a truly yummy dining experience.
Fish and Chips
When you want something super easy to serve, possibly sitting on the beach with your shoes off, a jumper on and your friends gathered around there is something simple but yet complex with pairing our 2019 The Kid with some fish and chips.
Whatever way you enjoy your Kid, we hope it is paired with good times and great friends always.
19 August 2019 | Raidis Estate
There are few things more delicious than opening that bottle of red wine after a long day/ week as this cold winter weather drags on.
But there is something that will add to the happiness levels of cracking open a bottle of wine, and that is pairing it with something rich, decadent and chocolate!
Red wine and chocolate are a perfect match made in heaven. And anything with red wine and chocolate in the title has our immediate attention!
What you’ll need:
For the Chocolate Cake:
2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour, divided
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
4 large eggs, at room temperature
1 and 1/2 cups full-fat sour cream
1/2 cup whole milk
1 cup of your favourite red wine (Billy Cabernet would be perfect!)
3/4 cup vegetable oil
1 Tablespoon vanilla extract
1/2 cup hot water
For the Red Wine Frosting:
2 and 1/2 sticks (10 ounces) unsalted butter, softened.
3 and 1/4 cups confectioners’ sugar, sifted
1/4 teaspoon salt
8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)
4 and 1/2 Tablespoons of your favourite red wine.
For the Red Wine Chocolate Cake:
Preheat oven to 180C. Cut out three 9-inch round segments of parchment paper to line your cake pans with.
Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed, so your cakes don't get stuck. Set pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps of brown sugar, if needed. Set aside.
In a separate large mixing bowl, combine the eggs, sour cream, milk, wine, oil, and vanilla extract; whisk well until ingredients are thoroughly combined. Pour mixture into the dry ingredients and beat on low speed until just incorporated. Pour in hot water and continue mixing until thoroughly combined; about 1 minute.
Divide the batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the centre of a cake comes out clean or with just a few moist crumbs attached. Cool cakes in the pans, placed on a cooling rack, for 15 minutes, before removing from pans and transferring to cooling racks to cool completely.
For the Red Wine Chocolate Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.
Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and chocolate and beat smooth. Beat in the wine. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute.
Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer. Frost the top and sides of the cake. Slice and serve or keep refrigerated for about a week.
12 August 2019 | Raidis Estate
Just like fine wine, some things get better with age and Raidis Estate is one of them, we are thrilled to be turning ten later this year.
A lot of hard work, long days and nights and meeting so many fun people has happened since we first opened our doors ten years ago.
We have made friendships, some excellent wines and had a lot of fun in the process.
And in true Raidis Estate style, we will be celebrating with a big old party with the Greek Charcoal Grill pumping out our famous rice, and grilled meats and classic Raidis hospitality.
There will also be live music, Raidis Estate finest on pour and beers for the beer lovers as well.
It's set to be a great way to celebrate all the hard work and the fantastic people who have and continue to support us.
And to add to the excitement, we will be officially opening the doors to our new Cellar Door space. It’s set to be a celebration to remember.
We really hope we see you all at our place on the 2nd of November to celebrate what was, a future of more delicious wines, fun times and friendships to be made.
Book online so you can secure your spot HERE
5 August 2019 | Raidis Estate
A big bowl of mussels, some crusty bread and red wine is the way to get you through these last few lingering weeks of winter.
Mussels take on a delicious and luxurious taste when cooked in a red wine broth. And of course, this dish is perfectly paired with a bottle of Merlot or Shiraz, a green salad and crusty bread.
What you’ll need:
1 head garlic
Extra-virgin olive oil, for drizzling
4 tablespoons butter
4 sprigs fresh thyme
2 cups fruity red wine
4 pounds fresh mussels, scrubbed thoroughly
1/2 cup fresh flat-leaf parsley leaves, chopped
Heat oven to 180 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed until shells have opened, 6 to 8 minutes.
Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.
29 July 2019 | Raidis Estate
Living the dream in Singapore was an idea born out of “How fun would it be to….” take some of our nearest and dearest club members on an adventure of a lifetime.
And what better place than in gorgeous Singapore a food and travel mecca!
And... it's a lot warmer than the Coonawarra at this time of the year.
We could talk all day about the fabulous time that we had on our trip.
But a better way to get the down-low on the trip was asking one of our attendees their thoughts.
So here are the thought on Living the Dream in Singapore from one of our fabulous club members Tony who came along with wife Ange.
Why did you decide to come to Singapore with us?
We decided to join LTD because we really enjoy Stevo and Emma’s company (Who wouldn’t.. wink, wink)
And the opportunity to experience fine Singapore dining with the old-world wines compared to the Raidis range, which we were lucky enough to do at the second-night dinner.
What was your favourite part of the trip?
It’s hard to isolate a single favourite part of the trip because the dinners and welcome drinks were all fantastic.
The opportunity to have a private room in Skai Bar overlooking the quay and harbour was simply spectacular.
The cooking class conducted by home cooks who have been supported back into the workforce was brilliant.
And we took the opportunity to make a holiday for the week, and Singapore has plenty to offer for everyone - great choice.
When in Singapore you need to try?
When in Singapore you need to try the Skai Bar, Level 33, Violet Oon restaurants and some of the local hawkers’ markets for local treats (some are Michelin Star rated).
There are plenty of bars and restaurants that cater to cheap as well as high-end dining. We found a beautiful Thai Green Beef curry near Arab Street.
The Wine and Gourmet Friends restaurant near Chinatown is brilliant, and William is a great host!!
What is your favourite Raidis Estate Drop
My favourite drop from Raidis is ‘The Trip’ but the drink for every day is their Merlot.
If you could describe the trip in a couple of words, what would they be?
Live, Love, Laugh 💕💕
Tony pictured far right.
22 July 2019 | Raidis Estate
On our recent trip to Singapore, we were fortunate enough to take our Billy Goat club members on a culinary adventure with a cooking class at Food Playground in Chinatown. This day was one of the many highlights of the trip and was thoroughly enjoyed by all.
We arrived at Food Playground and were instantly met with smiles and welcomes by Daniel and his team.
Daniel is passionate about creating social impact and championing the underdogs. He created Food Playground after quitting his corporate career to do something he really cared about, and he’s never looked back since.
Through Food Playground, Daniel has inspired many stay-at-home mothers to return to the workforce by providing them with flexi-work arrangements and opportunities to regain their confidence and discover their hidden talents.
The team at Food Playground led us through a fun and hands-on cultural cooking experience, starting with some explanations of how and where these famous dishes come from in Singapore cuisine, and how the different versions of dishes create the melting pot that is Asian cuisine.
Then Daniel’s female-led and passionate team got us into the nitty-gritty of making steamed chicken, chicken rice, and wontons. We chopped, steamed, peeled and carefully prepared the wontons.
It was hands-on, informative and most of all fun.
If you are in Singapore for a visit and are looking to learn some cooking skills and background about local cuisine, we cannot recommend Daniel and his team highly enough.
We had so much fun and will be back again next year for more…
You can check out Daniel and the team at Food Playground HERE
14 July 2019 | Raidis Estate
With ‘Living the Dream’ just finishing up in Singapore this week we thought it only fair that over the next month we share some of the excitement of the trip.
But before we get into the nitty-gritty, you might all be hankering for some dumpling goodness.
Singapore arguably has some of the best dumplings, but if you can’t make it here to try them, why not try these delicious pork dumplings out on the family at home.
What you’ll need:
For the filling:
3 pieces black fungus (wood ear mushroom), soaked in hot water for 10 mins & sliced thinly
500g minced pork
200g medium-size green prawns shelled & deveined, chopped into small pieces
8 water chestnuts, peeled & diced
1 bunch of spring onions, chopped finely
For the seasoning:
1 tbsp. Chinese cooking wine
1 tbsp. sesame oil
2 heaped tsp. chicken seasoning powder
2 tsp. fish sauce
1/2 tsp. salt
dash of white pepper
For the dipping sauce:
Chinkiang black vinegar
2-inch size ginger, peeled & julienned
white ‘sui kow’ dumpling skins
Mix together the filling ingredients and seasoning and refrigerate for at least 2 hours.
To assemble the dumpling, first, place one sheet of dumpling skin on your palm and spoon a tablespoon-full of filling in the middle. Dab some water around the rim of the skin, fold the dumpling into half and press down the edges to ensure the filling is properly sealed.
Repeat for the rest of the dumpling skins. Place the dumplings on parchment paper and cover with a damp cloth to prevent them from drying up.
Bring water in a deep pot to a boil. Gently drop the dumplings into the boiling water and cook until they float on the surface.
Serve with black vinegar and ginger.