2 December 2019 | Raidis Estate
Looking for a summery cocktail to spice things up this Christmas?
Sangria is the perfect Spanish addition to the Christmas table and is easy to make in advance.
A crowd-pleasing Sangria recipe usually calls for a bottle of red wine.
What you’ll need:
1 x 750ml bottle of red wine
1 lemon (cut into wedges)
1 orange (cut into wedges)
2 tablespoons sugar
1 1/2 ounces of brandy
2 cups ginger ale or club soda
Optional: lemon wheels, orange wheels
Pour the wine into a pitcher and squeeze the juice from the lemon and orange wedges into the wine.
Toss in the fruit wedges (try to remove seeds first, if possible) and add the sugar and brandy, stirring gently until the sugar dissolves.
Cover the pitcher with plastic wrap and chill it in the refrigerator for 8 hours or overnight to marry the fruit and wine flavours.
Add the ginger ale or club soda just before you serve it. Garnish with a freshly cut lemon or orange wheels if desired.
25 November 2019 | Raidis Estate
We’ve all been there. After the mayhem of Christmas present opening time there are piles and piles of ripped Christmas wrapping paper strewn around the living room, which often swiftly gets packed up and put in the bin.
Possibly you keep some of it, but let’s face it if you have kids most of it gets ruined in the opening process.
So, what are some green wrapping alternatives?
We are glad you asked.
Baskets can make great present givers for plants, toys and food and wine goodies. They are re-usable and can help store things around the home.
They also come in a range of assorted sizes and shapes to suit your home.
Paper bags can become really pretty wrapping paper when you add bits and pieces from around the house. And they can be decorated with markers, stickers, etc.
You can also add a ribbon to jazz them up.
Who still has a book of road maps sitting in their car somewhere collecting dust?
Maps can make great wrapping paper for smaller items such as books, and you can even mark some landmarks that you have visited or created memories at.
Re-used gift bags
You are bound to have a stash of reusable gift bags lying around at home somewhere. How about giving some of these a new lease on life by getting the kids to paint designs on them, or just simply re-use them.
Furoshiki is a method of folding cloth into beautiful packages. Using a piece of beautifully printed cloth with a few knots in interesting places will create an eye-catching package.
18 November 2019 | Raidis Estate
Christmas is a-coming, and if you are hosting Christmas lunch this year, you could be starting to panic a little bit.
This Turkey recipe is delicious and straightforward, so there is no need to panic!
What you’ll need:
1 (8KG) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
Preheat oven to 165 degrees C. Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminium foil tent over the turkey.
Place turkey in the oven and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminium foil after 2 1/2 hours.
Roast until a meat thermometer inserted in the meaty part of the thigh reads 75 degrees C, about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
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