22 October 2021 | Raidis Estate
Comfort food that you will want to tell your friends about, this lamb and mint meatball tagine is a gladly welcome visitor to any dinner table near you.
Perfect for a family night in or for entertaining your friends.
Pair it with our The Billy Cabernet Sauvignon for a great night in
What you’ll need:
For the Meatballs
600g lamb mince
2 garlic cloves, crushed
2 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
1 tsp hot paprika
3 tbsp chopped fresh mint, plus extra leaves, shredded, to garnish
1 tsp salt
2-4 tbsp olive oil, plus extra for oiling
2 medium onions, finely chopped
2 x 7.5cm cinnamon sticks
3cm piece of fresh ginger, finely grated
400g can chopped tomatoes
1 tbsp clear honey
150ml lamb or chicken stock
For the chermoula
2 garlic cloves, roughly chopped
¼ tsp salt
1 tbsp harissa paste B
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander
¾ tsp paprika
Small pinch of saffron strands (optional)
1 tbsp lemon juice
20g fresh mint, leaves picked
2 tbsp olive oil
Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.
For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin and coriander seeds, paprika, chopped mint, salt and some freshly ground black pepper. Mix well with your hands, then shape into 2.5cm balls (about 35g each) with lightly oiled hands.
Heat 2 tbsp of the olive oil in a small flameproof casserole or large saucepan, add the meatballs and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.
Add the remaining oil (if needed), chopped onions and cinnamon sticks to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden.
Stir in the grated ginger and fry for 1 minute more. Add the tomatoes, honey, lamb stock and 2 tbsp of the chermoula, then bring to a simmer. Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely. Stir in the remaining chermoula, season, scatter with the shredded mint leaves and serve with buttered couscous or pasta.
13 October 2021 | Raidis Estate
It is getting to the pointy end of a very long year, a couple of years actually, and you might be feeling; a little meh, a little tired and a bit burnt out.
Until the end of the year, we are going to offer up some ways to relax and unwind. When was the last time you had a nice and relaxing soak in the tub? Cranked some of your favourite tunes, poured yourself a glass of wine, grabbed a good book and just allowed yourself to switch off for a while?
Taking a bath might be just what you need to unwind and relax. It also has some scientifically proven benefits such as: Elevating your mood, helping you sleep better, relieve muscles aches and pains and even make your heart healthy.
Here is our recipe for the perfect bath salts that you can make at home with a few ingredients.
Even better still, these can make great gifts for your loved one for Christmas or a birthday.
What you'll need
Four Mason jars
3 cups of Epsom Salts – extra fine
2 Cups of pink sea salt
40 drops Lavender Essential oil
1 Tbsp Dried Lavender
3 Tbsp of dried rose Petals
In a large mixing bowl, combine the Epsom salt and both sizes of pink sea salt. Mix together.
Add the Lavender Essential Oil. Use your hands to mix in thoroughly.
Add the lavender buds and rose petals. Mix in thoroughly.
Transfer the salt to the bail jars. Store the salts in a dry, cool place. Once you're ready to use, add a large handful to hot bathwater. Enjoy!
6 October 2021 | Raidis Estate
If you need a bit of cheering up, there is really nothing better than making a delicious cheesecake to enjoy with family and friends.
This recipe is sure to put everyone in a great mood and pairs perfectly with our The Kelpie Sauvignon Blanc.
What you’ll need:
For the cheesecake
A little sunflower oil, for greasing
300g digestive biscuits
100g unsalted butter, melted
2 x 250g tubs mascarpone
200g caster sugar
4 tsp cornflour
3 large eggs, beaten
2 x 300ml cartons soured cream
Finely grated zest of 1 lemon
2 tbsp lemon juice
For the strawberry sauce
1 x 300g punnet strawberries, hulled and chopped
3 tbsp caster sugar
11⁄2 tbsp lemon juice, or to taste
For the strawberry topping
1 x 300g punnet strawberries, hulled and sliced
2 tbsp icing sugar
a few shredded mint leaves, to serve
Preheat the oven to 180°C, fan 160°C. Brush the base and sides of a 22cm diameter springform cake tin with sunflower oil and line the base and sides with baking paper. Set aside.
Place the biscuits in a food processor. Whiz until they form fine crumbs. Add the melted butter and whiz together. Tip into the cake tin and, using your knuckles or a spoon, firmly and evenly press them into the base. Chill while you prepare the filling.
In a large bowl, beat together the mascarpone, sugar and cornflour. Gradually beat in the eggs, followed by the soured cream, lemon zest and juice.
Bring a kettleful of water to a boil. Take an 80cm sheet length of 450mm-wide foil. Double it over so that it measures 40cm in length and make sure that there are no holes. Put the chilled tin in the centre of the foil and carefully wrap the foil around the outside (not over the top), so that the cake tin is in a double layer of foil to protect it from the water.
Put the cake tin in a roasting tin and pour in the cheesecake mixture. Pour enough boiling water into the roasting tin to come halfway up the sides of the cake tin.
Bake it for 50 minutes, then turn off the oven. Do not open the door for 1 hour. Then remove the tin from its water bath and remove the foil. Put the tin on a cooling rack; when it's at room temperature, cover and chill overnight.
To make the strawberry sauce, purée the strawberries with the sugar and season to taste with lemon juice. Strain through a fine sieve and adjust the sweetness and lemon juice to taste. Pour into a jug.
Remove the cheesecake from the fridge and unclip and remove the ring. Peel off the paper from the sides. Gently run a palette knife between the base paper and the crumb base and slide the chilled cheesecake onto a serving plate.
Toss the sliced strawberries in the icing sugar and pile onto the cheesecake, spooning over some of the sauce (serve the rest alongside). Decorate with a little shredded mint to serve.
28 September 2021 | Raidis Estate
This recipe is like a warm hug from your gran – So if you are missing people (hello lockdown) thinking of someone you love, or just feel like a meal that makes you feel good from the inside out, this is it.
These stuffed capsicums are super delish and go well with our Cheeky Goat Pinot Gris.
What you’ll need:
1 tbsp olive oil
1 brown onion, finely chopped
300g lamb mince
1 cup basmati rice
2 tbsp currants
1 tsp ground cinnamon
1/2 tsp ground allspice
4 red capsicums, halved lengthways
1/4 cup pine nuts, toasted
1/4 cup finely chopped mint
Roasted Garlic & Tomato Sauce
6 ripe tomatoes, quartered
8 garlic cloves, unpeeled
6 sprigs thyme
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp brown sugar
Heat 1 tablespoon oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Increase the heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until browned. Reduce the heat to medium.
Stir through the rice, currants, cinnamon, and allspice. Add 1 1/2 cups water. Season and stir well. Bring to the boil over medium-high heat. Cover and reduce the heat to medium. Cook, covered, for 15 minutes or until rice is tender.
Meanwhile, preheat the oven to 180C fan-forced. Arrange the capsicum, cut side up in a single layer in a baking dish. Remove the rice mixture from the heat. Stir through the pine nuts and mint. Spoon into the capsicum shells.
Cover with foil and bake for 35-40 minutes. Uncover and bake for a further 15-20 or until the capsicum is tender lightly browned on top.
Meanwhile, to make the sauce, place the tomato, garlic, thyme and oil in a large baking dish. Season. Roast for 25 minutes. Remove the garlic and roast the tomato mixture for another 15-20 minutes.
Discard the garlic skin and mash the flesh. Remove the baking dish from the oven. Discard the thyme. Add the vinegar and scrape up any brown bits from the base of the dish. Return the garlic to the dish with the sugar and mix roughly with a potato masher or fork to break down the tomato.
Serve the stuffed capsicum with sauce.
22 September 2021 | Raidis Estate
It's a brave new world out there for planning future events, there is a lot to consider with Covid restrictions, cost and location, and it can all make your head spin. Still, the optimist in us wants to see the world getting back to normal, planes back in the sky for international travel and events back into the swing of things.
If you are planning an event, firstly, lead with optimism and bravery and just start to plan. Even if you are delayed, it will happen eventually.
Here are our top tips for planning a special event.
Get organised and enjoy the process
It doesn't need to be stressful, and it doesn't need to be a complex process. Be organised but also allow yourself to enjoy all the planning and details along the way.
You may be organising a work function, 50th or wedding, the process is all the same. Make a list of all the things you need to achieve to get you the results and start working your way through them.
Lock in the big-ticket items first, like organising a venue, a date (possibly be flexible with this in Covid times) and a guest list, so you know how much space you will need.
If you are prone to getting easily stressed, you may want to engage the help of a professional planner.
Use local suppliers when and where you can
Small businesses are going to take a long time to recover from the effects of the pandemic and associated costs.
Try to look hyper-local for all the things you need; venue, caterers, dressmakers, local wines instead of supporting the big guys and local artists to perform at your special occasion.
Small businesses will bend over backwards to ensure that your event goes off without a hitch and to plan.
Plan for contingencies
If Covid has taught us anything, it is that we need to be prepared for change. Change is a constant in life, so be flexible with changing if you need to be.
If you expect things are going to change, then things will go a lot smoother in the long run.
Have a budget from early on, and don't get too carried away with planning that you blow out your budget. I know it's the boring part of any party, but it will save you future anxiety about costs blowing out.
Make it fun
We can often get caught up with the planning process and want to make it Insta worthy or picture-perfect that we forget that the point of every good party is to make it fun. For you and your guests. Sometimes bigger is not better if you don't get to see everyone and have some fun, so factor in enjoyment to your overall planning process.
Want to talk to us about events at Raidis Estate – Get in touch with our friendly events team today to find out more: Contact: Briana Lewis | 8737 2966 | firstname.lastname@example.org
16 September 2021 | Raidis Estate
Spring has arrived and it’s the perfect time to have a lighter and brighter spring soup.
With the nights still cool and summer on the way you might be wanting to add some veggies into your diet and this delicious soup will be a hit with every member of the household.
This dish is filling and delicious.
What you’ll need:
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and cut into thin rounds
2 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 large zucchini, cut into 1/2" pieces
1 can of diced tomatoes
1 (can cannellini beans or red kidney beans, rinsed and drained
1 cup quinoa
1/2 tsp. ground cumin
8 cups low-sodium vegetable broth
250gm Tuscan kale, ribs removed and leaves thinly sliced
1 tbsp. fresh lemon juice
Crushed red pepper flakes, for serving
In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender about 13 minutes.
Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.
8 September 2021 | Raidis Estate
Life is short; so it's time to enjoy a decadent and succulent prime rib.
This recipe for Beef Prime Rib is the perfect showstopper for your next lunch with friends, it’s delicious and really does have a wow factor.
Not one for the vegetarians this dish is all about the meat. Considered one of the best cuts of meat this dish is succulent and the beef should be blush pink.
Serve it with our Billy Cabernet or The Trip.
What you’ll need:
2.5 kg standing rib roast / prime rib, bone-in
1 onion, unpeeled, quartered (brown, yellow, white)
1 head of garlic, unpeeled, halved horizontally
5 sprigs thyme
3 sprigs rosemary
GARLIC HERB BUTTER:
10 tbsp unsalted butter, softened
5 garlic cloves, minced
2 tsp finely chopped fresh rosemary (or 1 tsp dried)
2 tsp finely chopped fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper
RED WINE SAUCE:
1 1/2 cups beef broth/stock, low salt
2 1/2 cups dry red wine
1 tbsp cornflour/corn-starch
Bring Beef to room temp: Take the beef out of the fridge 2 – 3 hours before cooking to bring to room temp. Pat dry with a paper towel.
Preheat oven to 240C (standard) or 220C (fan/convection). Adjust the shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Roasting bed: Place onion, garlic, and herbs in a heavy-based ovenproof roasting pan.
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C (100°C fan).
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan until the internal temperature is 48°C in the centre for medium-rare. Start checking the internal temp early.
Rest: Transfer beef to a plate. Cover loosely with foil and rest for 20 – 30 minutes. The internal temperature will rise to 52°C (which is medium-rare).
Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with mash and fresh greens.
Red wine sauce:
Place pan with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups of liquid.
Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. The sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
Strain into a bowl, pour into a sauce jug.
2 September 2021 | Raidis Estate
Spring has sprung, and it is that time of year that we all look forward to as the flowers bloom, the vines come out of hibernation and the weather starts to warm.
If you have been in the winter/Covid funk, we feel you.
Here are our top reasons to love Spring.
The blooms they are a coming
Spring season ushers in all the gorgeous blossoms and blooms to enjoy. Not so great for hay fever sufferers, but it sure is a pretty time of the year as you get to enjoy all the fresh flowers, Spring fruits and the vines start to grow again.
The days get longer, and the weather gets warmer
This one is a given, but doesn’t it just make you feel so much better about life when we get a bit more sunshine?
It means summer is not far away, and we can start planning outdoor picnics, dinners with friends and outdoor exercise.
Spring means you can open your windows wide and enjoy the fresh air, and fresh air really does do wonders for the soul.
Peoples’ Mood Improves
After a dreary winter, sunlight is the best remedy. Scientists have proven that sunlight exposure increases your body's release of serotonin in the brain, causing people to be happier.
Sunlight also lessens the amount of melatonin in people during the day and increases it at night, allowing for a better nights sleep.
Outdoor wines in the sunshine
There is really nothing better than sipping on a vino in the sunshine! Take advantage of the warmer weather and enjoy.
25 August 2021 | Raidis Estate
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
½ cup light brown sugar
1 tablespoon smoked paprika
2 teaspoons chilli powder
1 tablespoon garlic powder
½ teaspoon pepper
2 tablespoons kosher salt
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.
18 August 2021 | Raidis Estate
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.