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Raidis Estate

 

 

Raidis Estate
 
29 September 2020 | Raidis Estate

Mac and Cheese for some cheesy school holiday fun

Are you feeding a lot of hungry young mouths this school holidays? Having several delish recipes on hand will be super helpful in getting through the school holiday with your sanity intact.

 

This Mac and Cheese is as classic as they come and has four different types of cheeses.

 

The adults will love this recipe as well, and you can add some BBQ chicken for something a bit more special.

 

What you’ll need:

 

1/2 cup (1 stick) butter, plus more for baking dish

1 bag of elbow macaroni

1/2 cup flour

5 cups whole milk

1 1/2 tsp of salt

Freshly ground black pepper

1 tsp of mustard powder

3 cups of shredded cheddar

2 cups of shredded Gruyère

1 1/2 cup of grated Parmesan, divided

1 cup of panko breadcrumbs

3 tbsp of extra-virgin olive oil

Freshly chopped parsley, to garnish

 

 

Method:

 

Preheat oven to 190 degrees and butter a baking dish. In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside.

 

In a large saucepan, melt 1 stick butter. Sprinkle over the flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined.

 

Season with mustard powder, salt, and pepper. Let simmer until starting to thicken, about 5 minutes.

 

Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan. Continue whisking until melted and smooth. Stir in cooked macaroni and transfer to prepared baking dish.

 

In a small bowl, combine remaining Parmesan with Panko and oil. Sprinkle mixture over macaroni, then season with more black pepper.

Bake until bubbly and golden, 25 to 30 minutes.

 

Garnish with parsley before serving. Let sit 10 minutes before serving.

 

Enjoy

 

 

 

 

Time Posted: 29/09/2020 at 1:31 PM
Raidis Estate
 
21 September 2020 | Raidis Estate

Vegetarian Cold Rolls

 

Even the meat-eaters are going to love these delicious and colourful vegetarian Cold Rolls.

 

Perfect for making with the family on a lazy Sunday afternoon or for a dinner party with your mates. These cold rolls are so yummy that they will leave you wanting more and go down a treat with our PG Project Oak wine.

 

Try them tonight; you won't be disappointed.

 

What you’ll need:

 

RICE PAPER ROLLS

150 grams of rice noodles or vermicelli

8–10 Rice paper rolls

2 avocados, thinly sliced

Green leaf lettuce, torn into chunks

1 cucumber, julienned

1–2 red capsicums, julienned

Shredded red cabbage

Fresh coriander leaves

Fresh basil, sliced into thin ribbons

 

 

PEANUT DIPPING SAUCE

1/2 cup creamy peanut butter

Juice 1 lime, 2-3 Tablespoons

1/4 cup soy sauce (for gluten-free – sub tamari)

3 Tbsp. honey

2 tsp. fresh ginger, grated

1 garlic clove, minced or pressed

1 tsp. sesame oil

1/4 tsp. red pepper flakes

2–3 Tbsp. water

 

 

Method:

 

Cook rice noodles according to package instructions. Rinse under cold water and drain.

 

In the meantime, prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavours as needed. Keep refrigerated until ready to serve.

 

To assemble spring rolls, have all of the filling ingredients prepared. Add warm water to a shallow dish and soak one rice paper wrapper at a time.

 

Arrange avocado slices in the centre of the wrapper, below the avocado arrange the lettuce and layer a small handful of noodles, cucumbers, and capsicum.

 

On top of the avocado layer, red cabbage, coriander, and basil.

 

Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.

 

Cut the rolls in half and place on a serving platter. Serve with peanut dipping sauce.

 

Time Posted: 21/09/2020 at 2:48 PM
Raidis Estate
 
15 September 2020 | Raidis Estate

Things to plant in Spring

If you are like us, you are probably welcoming Spring with open arms and open bottles of vino!

 

It's been a long winter, and it’s time to celebrate the warmer weather. 2020, Covid-19 and lockdown might have got you keen to get started in the garden and plant some edible deliciousness.

 

So if you haven’t started yet but are keen to give it a try and if you are starting out with an edible garden, here are our top things to plant this Spring.

 

Beans

 

Delicious and versatile beans are a great addition to your veggie patch and super easy to care for.

 

Make sure you plant them with a trestle to climb and plenty of fresh water to make them thrive.

 

Carrots

 

These vegetables are cheap to buy, but there’s a certain thrill when pulling up your own carrots.

 

Carrots grow best from seed sown into the veggie patch and kept damp until the tiny seedlings germinate.

 

Cucumbers

 

Nothing equals a freshly picked, home-grown cucumber for flavour and crunch.

 

Perfect for the kids to snack on and to add to salads.

 

Lettuce

 

Some leafy green is a must in every veggie bed or container vegetable garden.

 

Plant your favourite lettuce and watch them grow, they grow great from scratch or from seedlings and like plenty of water.

 

Pumpkin

 

Pumpkins often just appear in gardens as they grow so readily from seed.

 

The combination of a rich, warm compost heap and a few seeds generally means rogue pumpkin vines that can take over the garden.

 

Tomatoes

 

There is something awesome about having your own crop of tomatoes growing in the garden to pick from and enjoy in your salads or pastas.

 

If you haven’t already done so, get them in the ground soon, somewhere with plenty of sunlight and water.

 

 

Enjoy the fruits of your labour.

 

 

 

 

Time Posted: 15/09/2020 at 12:33 PM
Raidis Estate
 
7 September 2020 | Raidis Estate

Whole Roasted Snapper with Roasted Potatoes

The sun is out, the trees are full of blooms and it’s time to get some fresh recipes in the kitchen and cook up some deliciousness.

 

Does the thought of cooking seafood, or fish scare you? Well, this recipe is the perfect one to try.

 

This whole baked snapper recipe is the perfect little pair for entertaining at home and will be sure to wow your guests.

 

What you’ll need:

 

2 whole snappers (500-600g each)

400g chat potatoes halved

salt and freshly ground black pepper

3 medium tomatoes, cored and sliced into rounds

2 medium lemons, sliced into rounds

2 cloves garlic, sliced

1/2 bunch rosemary sprigs

1/2 bunch thyme sprigs

1/2 bunch sage leaves

4 or 5 bay leaves

extra virgin olive oil

 

Method:

 

Preheat oven to 220°C.

 

Lightly score the skin of the fish; don't cut too deep into the flesh.

 

Arrange fish and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves.

 

Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.

 

Roast fish until the skin is crisp and the flesh is just cooked through about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.

 

 

Time Posted: 07/09/2020 at 3:18 PM
Raidis Estate
 
2 September 2020 | Raidis Estate

Travel your own backyard this Spring

Spring has sprung, and we are excited about the warmer weather and more time spent outside in the sunshine.

 

Whilst COVID has squashed those International travel plans it doesn't mean that you don't get to travel at all this year, you might just need to do so a little closer to home. If you are lucky enough to live in South Australia, which is (touch wood) mostly COVID free, we are allowed to travel and enjoy our great state.

 

And, we are betting that there are places you haven’t visited in South Australia even if you’ve lived here all your life.

 

So, if you need a little bit of encouragement, here are our top five reasons to explore your own backyard this Spring.

 

It’s easy as

 

There are no long-haul flights, no waiting in lines at airports and ‘enjoying’ aeroplane food… If you travel at home this year all you need is your car, Google maps and a sense of adventure. 

 

Close to Adelaide, we have many fantastic travel destinations such as Clare Valley, Kangaroo Island, The Flinders Ranges, the Riverland and of course our home, the Coonawarra, to name a few.

 

 

You can take more mini-vacations if you travel locally versus taking one long vacation if you travel abroad.  

 

Many of us are limited to a certain number of vacation days per year.

 

By staying closer to home, you will only have to take 1-2 vacation days at a time. That way, you can reward yourself with a holiday more often.

 

Book several long weekends away instead of 1 or 2 longer trips.

 

 

You are supporting local

 

Whilst you are out and about in South Australia travelling you are supporting local businesses, families and our economy. It’s no secret that local businesses are hurting as a result of COVID.

 

You will help put money back into your local area. That way, businesses and towns can flourish.  So, get out there and spend money on new local experiences, food and small businesses.

 

You can be more spontaneous 

 

There is no need to worry about buying airfare, train or bus tickets ahead of time.  You’re travelling locally, so just get in your vehicle and go or throw a few things in a backpack and head out the door.

 

You can reduce your carbon footprint

 

Let’s be real; Travelling to a foreign country is usually not the greatest example of being a sustainable traveller.

 

Local travel and exploring your own backyard is more eco-friendly, and if you stay really close to your home, you will reduce the carbon footprint significantly.

 

 

 

 

Time Posted: 02/09/2020 at 12:14 PM
Raidis Estate
 
24 August 2020 | Raidis Estate

Fish Enchiladas paired with our The Kid Riesling

 

You’ve no doubt eaten fish tacos, but have you ever tried fish enchiladas? This is the perfect dish to make if you want to satisfy your Mexican-food cravings and to keep it light and bright.

 

Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them and wow your friends with delicious food.
 
So, for our last wine and food pairing, we introduce you to our delish 2020 The Kid Riesling, and today we are pairing it with this Oh So Delish Fish Enchilada Recipe.
 

If you can’t find Whiting, you can substitute this dish with any firm white fish such as Barramundi or Flathead.

 
 
What you’ll need:
 
4 Whiting fillets
2 tbsp olive oil
Salt and pepper to taste
3 cups Spanish rice cooked (can buy or make from scratch)
1¾ cups black beans drained and rinsed
2 cups Cheddar cheese grated
3½ cups red enchilada sauce
4 flour tortillas (10-inch)
Fresh Coriander to garnish
 
 
Method:
 
Preheat oven to 190 Degrees.


In a small pan, heat oil. Season Whiting fillets with salt and pepper, and fry in the pan until cooked through. Remove from heat and flake the fish with a fork.


Place ¾ cooked Spanish rice in the centre of each tortilla. Add fish, black beans and some of the grated cheese. Roll tortillas and place in a 13x9" baking pan or oven-safe dish.


Pour red enchilada sauce over the tortillas and sprinkle remaining grated cheese on top. Bake in the oven for 25 minutes.


Garnish with freshly chopped Coriander and serve.
 
 
 

 

Time Posted: 24/08/2020 at 3:26 PM
Raidis Estate
 
17 August 2020 | Raidis Estate

Savvy B and a delicious Kingfish Ceviche Tostadas

There is something that puts a spring in your step as you crack open a bottle of delicious Sauvignon Blanc.

 

And as the weather starts to show some promising signs that Winter is on the way out and Spring is on the way back in, it is time to celebrate.

 

Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them and wow your friends with delicious food.

 

So, for our second cab off the rank, we introduce you to our delish 2020 The Kelpie Sauvignon Blanc, and today we are pairing it with an incredibly yummy King Fish Ceviche Tostadas.

 

What you’ll need:

 

500 grams sashimi quality skinless Kingfish

1.5 cups freshly squeezed lime juice

1 Red Onion

1 Fresh Green Jalapeno

30 grams of green olives

1 large ripe round Tomato

10 grams Fresh Coriander

Salt

10 Tostadas (can be store-bought)

Salsa Macha (see below)

 

Salsa Macha

 

50 grams of dried Chipotle Chiles

30 grams Chile de Arbol

2.5 cups Olive oil

1/3 cup raw Unsalted Peanuts

4 Garlic cloves

2 Tablespoons sesame seeds

1 Teaspoon salt

1 Tablespoon Brown sugar

3 Tablespoons distilled vinegar

 

Method:

 

Cut the fish into small 1 cm cubes and finely dice the onion.

 

Combine the fish, onion and lime juice in a glass bowl. The fish cubes should float freely in the juice (they should be “swimming”). If they don’t, add more juice.

 

Cover and refrigerate until done. Depending on the fish and your liking this takes about 3-4 hours. If you want it medium/rare, 30 to 60 minutes will be enough.

 

Drain the juice and return the fish to the fridge.

 

Salsa

 

Add the oil to a pan and heat this up until warm. Add the garlic cloves and stir them for 1 minute.

 

Add the Chipotle, Chile de Arbol and peanuts and stir fry for 2 minutes then add the sesame seeds and stir for 1 minute.

 

Pour the ingredients in a blender jar and let cool down for at least 10 minutes.

 

Add the salt, sugar and vinegar and blend the salsa. Start slow and build up to a high-speed smooth. The salsa can be kept in the fridge for two days.

 

Tostada

 

Blend the jalapeno with the olives until finely chopped.

 

Dice the tomato and finely chop the coriander leaf.

 

Combine the fish, blended jalapenos, tomatoes and coriander in the bowl.

 

Place your awesome Ceviche on the Tostada.

 

Drizzle some of the Salsa Macha on top.

Time Posted: 17/08/2020 at 1:54 PM
Raidis Estate
 
10 August 2020 | Raidis Estate

A cheeky Chicken Tikka Masala

Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them, wow your friends with delicious food and eat in style.

 

So, the first wine we are going to pair with a delicious meal is our 2020 Cheeky Goat Pinot Gris.

 

This wine is made for picnics in the sunshine with a gooey goat’s cheese and lots of friends, but it is also a super versatile food matching wine so is perfect for entertaining.

 

If you are looking to impress your friends, or if you are still in iso with just your family, this wine pairs perfectly with a yummy Chicken Tikka Masala for all to enjoy.

 

What you’ll need:

 

8 bone-in chicken thighs

1 lime, juiced

 

For the marinade

2 large pieces of ginger

10 garlic cloves, peeled

400ml Greek yogurt

Pinch chilli powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 small green chilli

 

For the sauce

3 tbsp butter or ghee

1 large onion, finely chopped

1 ½ tsp cumin seeds

1 ½ tsp mustard seeds

½ tsp powdered fenugreek

½ tsp powdered paprika

4 cardamom pods, lightly bashed

1 large piece of cinnamon

1 tbsp tomato purée

50g ground almonds

pinch soft brown sugar

1 tbsp malt vinegar

680ml passata

100ml of double cream

Fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve

 

Method:

 

Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and 1/2 tsp salt.

 

In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water. Set aside half of the paste for the sauce.

 

Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs or overnight.

 

To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins.

 

Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too.

 

Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce.

 

Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up.

 

Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices.

 

Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the cream into the curry sauce.

 

Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
 

Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

 

Time Posted: 10/08/2020 at 3:52 PM
Raidis Estate
 
4 August 2020 | Raidis Estate

Something to get excited about

Yes, 2020 has been quite the year. Dashed personal and professional goals, less time out with your mates and a lot of things to keep you awake at night. We get it, and there has been little to get excited about in the year that has been 2020.

 

Well here is something to get excited about, we are getting ready to launch our new 'kids' into the world, and we want YOU to be the first to try them.

 

Our 2020 whites are ready and waiting to be unleashed to the world.

 

Our 2019 Kelpie Sauvignon Blanc and Cheeky Goat Pinot Gris were so popular that they sold out in record time, so we are really looking forward to sharing our new whites with you soon.

 

You can join in on the fun and do a tasting from the comfort of your own home. We will ship our favourite new whites direct to your door and then you can jump on Facebook live and join in on the fun as we do a guided tasting through our new whites.

Join us for a world-first LIVE tasting of these wines on Facebook at 6 pm AEST on Wednesday 12th August.

 

This is a tasting you do not want to miss!

So get your plate of pre-dinner snacks ready and join us fireside for the big premiere.

All the details are on our Facebook live event HERE

 

Time Posted: 04/08/2020 at 12:30 PM
Raidis Estate
 
28 July 2020 | Raidis Estate

Honey Rosemary Rack of Lamb

Single and looking to impress?

 

Or maybe you are just looking for that next wow dish to share with your mates over a bottle or two of good vino.

 

This Honey Rosemary Rack of Lamb will have your guests wanting more.

 

Pair this beauty with our Merlot or Shiraz or if you are after a white wine, try our PG Project Oak.

 

What you’ll need:

 

2 cloves garlic, smashed

2 (8-rib) frenched racks of lamb trimmed of all but a thin layer of fat

Salt and freshly ground black pepper

1 tablespoon plus 2 teaspoons olive oil, divided

1/2 cup honey

2 teaspoons coarsely chopped fresh rosemary

2 teaspoons finely grated lemon zest

2 teaspoons crushed red pepper flakes

 

Method:

 

Rub the garlic all over the lamb. Season the lamb generously with salt and black pepper and rub all over with 1 tablespoon of the oil. Let sit at room temperature for 30 minutes.

 

Meanwhile, combine the honey, rosemary, lemon zest, and red pepper flakes in a heat-proof bowl and set in a warm spot. The heat will loosen up the honey enough to brush onto the lamb.

 

Preheat oven to 400 degrees. Scrape the garlic off of the lamb. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the remaining 2 teaspoons oil to the pan.

 

Place one rack of lamb, fat side down, and sear until nicely browned, about 4 minutes. Flip and brown the other side. Give the ends a quick sear as well.

 

Repeat with the other rack of lamb. Using tongs, arrange racks facing each other, bones facing up and intertwined for support, forming a tent shape.

 

Roast until lamb is cooked to desired doneness, 120 degrees for medium-rare, approximately 12-15 minutes, depending on the thickness of your lamb and how long it was seared.

 

Transfer the lamb to a cutting board and brush the meat generously with the honey mixture. Let it rest for 10 minutes. Slice between bones into individual chops and transfer to a platter.

 

Drizzle any remaining honey mixture over the lamb, if you’d like, and serve.

 

Serve with some roast veggies and a fresh salad.

 

Enjoy

 

 

Time Posted: 28/07/2020 at 11:37 AM