11 November 2019 | Raidis Estate
As another Christmas draws near and we start thinking about buying gifts for our loved ones, you might be wondering what the heck to buy for that hard to buy for friend or relative.
We can so easily shop from virtually anywhere in the world now with the click of a button.
But this holiday season, maybe it’s time to think about shopping a bit closer to home and support the local businesses around you.
Here are some suggestions of ways you can support local this Christmas:
Eating out in the lead up to Christmas? Why not support that local restaurant or café that you keep meaning to go to around the corner from your house?
Chance are it’s run by a local family, or young person following their dreams. And if you like it or love it, why not buy a gift voucher for someone as a present or give them some review love online.
For the physical presents, see if you can shop within a 5km radius of where you live.
You can support the local nursery, gift shops and even the locally run supermarkets, greengrocers and independent wine shops. You will get personalised service and will be supporting the local community and economy.
Give the gift of experience:
Why not give the gift of experience by either taking someone you love out somewhere local for an experience or dining or take a holiday somewhere in your own backyard?
It could be a quick getaway for a weekend or a day trip to one of the local wine regions.
When you shop local, you ensure that you are supporting local entrepreneurs, you'll find unique gifts for your loved ones to enjoy and you will help support and build communities.
5 November 2019 | Raidis Estate
Fresh lunchtime eats, or a quick and easy dinner has never been easier when you pair a delicious Caesar salad with prawns.
This dish is quick, easy and healthy. Perfect for the spring season and to keep you feeling good.
What you’ll need:
500g cooked prawns, with tail
4 rashers rindless bacon, cooked, chopped
2 cups toasted croutons
¼ cup grated parmesan, plus extra to serve
½ seafood cocktail sauce
2 tbs lemon juice
¼ creme fraiche
2 hard-boiled eggs, peeled, coarsely grated
½ Cup of Cherry tomatoes
Place the lettuce in a bowl with the prawns, bacon, croutons, tomatoes and parmesan.
Mix the seafood sauce with the lemon juice, creme fraiche and 2 tablespoons of warm water, then season with salt and pepper.
Add half the dressing to the salad and toss to combine.
Pile salad into serving bowls, drizzle with the remaining dressing and garnish with egg and extra parmesan.
28 October 2019 | Raidis Estate
The entertaining bug is strong as the weather heats up and we all head outside for some sunshine.
Cured salmon is both healthy and delicious. And the beauty of cured salmon is you can serve it up as a dinner party starter, use the next day on fresh bagels or toast with cream cheese or avocado. And you can even freeze it for a later date if you’ve made too much.
The number one key is to ensure you that you have sashimi-grade salmon to start with.
Oh so delicious and pairs perfectly with a glass of The Kelpie or our Cheeky Goat.
What you'll need:
1 1/2 lbs. sashimi-grade salmon fillet
1/2 cup coarse kosher salt
1/2 cup raw sugar
1 tsp. coarsely crushed peppercorns
1/2 tsp ground red pepper
Combine all ingredients, except fish, in a bowl and mix. Place a piece of plastic wrap down on a baking sheet and pour half the salt mixture on top. If you want to add another layer of flavour, try curing the salmon in your favourite Gin or Whiskey.
Pat the fish dry, remove any bones, and place, skin side down, on the salt mixture. Top the salmon with the remaining salt mixture. Wrap in the plastic wrap.
Place the fish on the baking sheet in the fridge and cover with something flat and heavy.
Drain and flip the fish every 12 hours for 36-72 hours, depending on the desired cure.
Remove from fridge and rinse all the salt off. Pat the fish dry and place back in the refrigerator, uncovered, for 12-24 hours to help the salt distribute.
22 October 2019 | Raidis Estate
As we celebrate all things Cabernet Sauvignon in this fine region of Coonawarra this month, we thought we would share some Cabernet facts for wine lovers out there.
The Cabernet Sauvignon grape varietal is a cross between Cabernet Franc and Sauvignon Blanc.
During the 17th century in southwestern France, it is thought that Cabernet Sauvignon was created, most likely in the Bordeaux region.
Cabernet Sauvignon is oftentimes… the most planted wine grape in the world.
Because of the bold flavours and tannins, the wines pair exceptionally well with fatty meats, such as a rib-eye steak.
Researchers studying the effects of certain foods on the tongue found that the tannins in Cabernet Sauvignon act as “scrapers” to fats and proteins that collect on your tongue from the food you eat.
Studies have shown that the resveratrol compound found in Cabernet Sauvignon can potentially fight Alzheimer’s.
And it’s darn delicious! Enjoy.
14 October 2019 | Raidis Estate
Delicious pork spareribs are the perfect BBQ eats for Spring afternoons.
These spicy BBQ glazed spareribs will bring the wow factor to your BBQ, but you may decide that you don’t want to share, even with your best friends...
Pairs perfectly with our Merlot or Shiraz for extra good times.
What you’ll need
500ml (2 cups) hot water
2 pork rib racks
Spicy 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. This easy tomato sauce recipe will make you rethink ever buying a bottle of pre-made tomato sauce ever again.
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.
8 October 2019 | Raidis Estate
If you are a Sauvignon Blanc lover, you will love our 2019 Vintage. This delicious drop has aromas of gooseberry, citrus, green apple and a hint of pineapple.
It provides a great intensity of flavour and is packed with natural acidity.
It’s a great drop to take along to a party with you or enjoy all to yourself.
So, what does our Kelpie go well with? Here are some ideas to get you started.
Nothing can be simpler, yet more delicious than fresh oysters with some citrus and cracked pepper. And our The Kelpie is a perfect pair for some fresh from the ocean oysters.
There is nothing complicated about this dish; just great seafood paired with a crisp white wine.
Cheese – Especially Goats Cheese
Who doesn’t love a cheese platter on a balmy spring evening? And now that the days are getting longer, platters are the perfect way to enjoy the evenings with a glass of vino in hand.
Goats cheese goes exceptionally well with our Kelpie and is an excellent addition to any platter.
There is something very satisfying about chargrilled meats, and chargrilled squid with all of its flavour and zest pairs perfectly with the minerality of our Sauvignon Blanc.
Easy to prepare on the BBQ for a mid-week feed or a weekend BBQ treat.
Tacos and weeknight easy dinner with the kids go hand in hand. And often let’s face it, a bottle of Sauvignon Blanc can help ease the weeknight meal stress!
Chicken Tacos can be a great addition and go perfectly with our Savvy B.
30 September 2019 | Raidis Estate
Now that the weather is warming up and we are all coming out of hibernation it’s the perfect entertaining weather.
You might be dusting off the bottles of white wine and looking for some sunshine and delicious eats.
And what could be better than a delicious seafood Paella with fresh mussels and prawns? Yes, please!
This dish pairs perfectly with a crisp white wine like our 2019 Sauvignon Blanc.
What you’ll need:
1 x bag of mussels
1 tbsp olive oil
2 chorizo sausages, chopped
1 cup pancetta, cut into small pieces
1 red capsicum, deseeded and roughly chopped
5 cloves garlic, finely chopped
1 onion, peeled and roughly chopped
1 bunch parsley, stalks and tops separated, both roughly chopped
Sea salt and pepper to taste
1 tsp smoked paprika
1 pinch saffron
1 cup paella rice (medium grain rice will do)
1 x large can of chopped tomatoes
4 cups chicken stock
1 x can chickpeas, drained and rinsed
12 large prawns, shells removed
A handful green beans, trimmed and sliced
Lemon wedges to serve
Rinse fresh Mussels under tap water.
Heat olive oil in a large pan over medium heat.
Add the chorizo and pancetta. Fry until everything is crispy.
Add the pepper, garlic, onion, parsley stalks, salt, pepper, paprika and saffron. Sauté over low heat for 10 minutes, until vegetables soften.
Add the rice and chickpeas and stir well to coat the rice.
Then add 3/4 of the stock, bring to a boil then turn down to a gentle simmer. Stir from time to time, about 15 minutes, until rice still has a little bite to it.
Add Mussels and Prawns, plus a little more liquid, if it looks dry. Stir well until the mussels begin to open. Add green beans and cook, stirring, a few minutes more, until rice is nicely cooked through.
Serve with lemon wedges and chopped fresh parsley.
23 September 2019 | Raidis Estate
A little bit lighter in blush colour for this vintage, our Cheeky Goat Pinot Gris tastes as good as ever. Pale in colour with a salmon hue, it has the aroma of perfumed musk and rose petals with a hint of ripe raspberries.
A juicy palate of fresh red fruits along with peach and raspberries. A long-lasting finish with a lovely mouthfeel.
As with all our wines, they are best enjoyed shared with friends over a meal and a good time.
So, what pairs best with our Cheeky Goat?
Thai green chicken curry
Our beautiful Pinot Gris pairs perfectly with something with a good hit of spice, to bring out the lovely flavours of this stunning drop.
And what could be better than a chicken curry? Think Thai Green or Tikki Masala to add some complexity and fun to your dinner party.
Creamy Salmon Pasta
Light creamy sauce, salmon and a delicious Pinot Gris go hand in hand. This type of dish is easy to whip up when the friends surprise you with a weeknight visit and is oh so good, hearty and compliment the flavours of your delicious wine.
Beautiful fresh seafood is always a winner with white wine, and seared scallops are the perfect pair.
These flavour filled morsels go perfectly for a starter for a weekend dinner party or as the main affair.
Roast Pork with spicy apple sauce
For something that will really wow your guests, why not pair your Raidis Estate Pinot Gris with roast pork, with spicy apple sauce.
You are guaranteed to have a showstopper on your hands. And something your friends will be asking for the recipe for.
Pinot Gris will perfectly pair with a yummy dish like roast pork.
Whatever food you pair our Pinot Gris with, ensure that you open it with great people for the most beautiful results.
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.