27 December 2021 | Raidis Estate
Now that crazy Christmas is done and the new year is nearly upon us, it's a great time to check in with your mates you haven't heard or seen for a while.
It’s been a crazy, exhausting and scary two years; you might have friends who are running their own businesses, friends who have lost a loved one, had a relationship end or are just worried about the state of the world.
It's collective exhaustion going around at the moment. And now is the most important time as we come into a new year to reach out, pick up the phone and check-in.
Here are some ways to make someone else feel warm and fuzzy.
Send a care package
Who doesn’t love receiving something in the mail? Send a care package or a card to someone you love, and you know they might be struggling a bit right now.
Nothing beats a present that comes out of the blue for no reason.
Support your friends’ business
If you have a business owner friend support them by buying their products or services. Don't ask for a discount; just purchase something you love to support them.
They won’t forget it.
Make a meal
If you have a friend who is newly single, working long hours or in quarantine, make them a meal and drop it around. They will appreciate the effort and the love that you are showing them.
Pick up the phone and make a call
With text messaging and social media, often, we can forget to ring the people that mean the most to us.
If you haven’t heard from a friend in a while, pick up the phone and give them a call just to say hey!
23 December 2021 | Raidis Estate
The perfect summer cocktail to enjoy with your friends and family in the sunshine.
This cocktail is sure to put a spring in your step.
Enjoy it with some fresh corn chips and salsa.
What you’ll need:
2 tbsp sea salt flakes
2 tbsp finely grated lemon rind
8 mini meringues
1 lemon wedge
2/3 cup lemon juice
1/3 cup sugar syrup
1/2 cup Cointreau
1/3 cup tequila
2/3 cup crushed ice
Lemon twist, to serve
Place salt, lemon zest and half the meringues in a mortar and pestle. Pound until crushed. Transfer to a plate.
Rub the lemon wedge around the rim of 4 serving glasses. Dip into meringue mixture to coat the rim.
Making two cocktails at a time, place half the lemon juice, half the sugar syrup, half the Cointreau, half the tequila and half the ice in a cocktail shaker. Secure lid. Shake to combine. Pour into two of the prepared glasses.
Repeat with remaining lemon juice, sugar syrup, Cointreau, tequila, and ice. Top with remaining meringues. Garnish with lemon twists. Serve immediately.
16 December 2021 | Raidis Estate
Are you looking to make some homemade Christmas gifts for your loved ones?
Well, these salted caramel fudge truffles are the perfect stocking stuffer and will have your loved ones feeling super special.
What you’ll need:
1/4 cup unsalted butter
1 cup sweetened condensed milk
1/2 cup brown sugar
1 cup white chocolate, broken into pieces
1/2 teaspoon sea salt
2 cups good quality dark or milk chocolate
Crushed peanut or hazelnuts, optional
In a medium microwave-safe bowl, add butter, sweetened condensed milk and brown sugar.
Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter should be completely melted, and the sugar dissolved.
Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave.
By now, your caramel should be very thick and golden in colour. Add white chocolate. Give it a good stir to make sure the chocolate is melted, and the mixture is smooth. Lastly, stir in sea salt.
Place caramel fudge in the fridge to firm up for at least 3-4 hours.
Leave the caramel fudge at room temperature for 5 minutes or so. Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
Scoop out tablespoons of the caramel fudge and roll into a ball using your hands. Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place it on an oven tray lined with baking paper.
Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using). Store truffles in the fridge.
9 December 2021 | Raidis Estate
Christmas is just around the corner and if you have been tasked with bringing a salad along to Christmas lunch this year, it doesn’t need to be boring.
You might not make friends with salad, but you definitely make friends with THIS burrata salad.
Everything goes with burrata, but warm tomatoes and olives really do make this dish delish.
Serve it with our Pinot Gris or a glass or two of the Emma!
What you’ll need:
4 Tablespoons Extra Virgin Olive Oil
1 Small Red Onion. Peeled & Finely Sliced
12 Medium Sized Flavourful Olives, Pitted
1 1/2 Pints Cherry Tomatoes (Red, Yellow, or Combination), Halved
1 Vine-ripened tomato
2 Teaspoons Balsamic Vinegar
1 Teaspoon Red Wine Vinegar
Salt & Pepper to Taste
8 Small Balls Burrata
1 Large ball of Burrata
A handful of Baby Greens
Fresh Basil Leaves to Garnish
Preheat oven to 180 degrees.
Line a baking sheet with aluminium foil and toss the onions and olives with 2 tablespoons of olive oil.
Bake the onions for 10 minutes, then turn.
Add the tomatoes and continue to roast for another 10 minutes until the tomatoes are tender and are starting to blister.
Dump the mixture into a bowl, then add the remaining olive oil, two kinds of vinegar, salt, and pepper.
Cut the cheese into pieces and arrange it on 4 individual plates.
Spoon the tomato and olive mixture over the cheese.
Drizzle the juices on top.
Arrange the baby greens over the plates and garnish with fresh basil and serve.
30 November 2021 | Raidis Estate
This recipe is a must for the adults Christmas table.
It’s indulgent, delicious and will ensure that you have a merry old time for your Christmas celebrations.
Pairs perfectly with good friends, afternoon naps and joy.
What you’ll need:
2 tablespoon gin
2 tablespoon vermouth
2 tablespoon Campari
170 grams orange-flavoured jelly
125 grams raspberries
250 grams blackberries
700 grams of matured Christmas pudding, cut into 3cm pieces
500 grams mascarpone
800 grams thick vanilla custard
2 tablespoon caster sugar
300 millilitres thickened cream
1 orange, zested (to serve)
Combine gin, vermouth and Campari in a small jug and set aside. Place jelly in a large heatproof jug. Add 2 cups boiling water and whisk to dissolve jelly crystals. Add 1 1/2 cups cold water and stir to combine.
Stir in half of the gin mixture. Carefully pour the mixture into a 3.5L (14-cup capacity) trifle bowl. Stir in half of the raspberries and three-quarters of the blackberries. Refrigerate for 3 hours or until jelly is almost set.
Meanwhile, place pudding in a bowl. Drizzle with the remaining gin mixture and set aside to allow flavours to infuse.
Using an electric mixer, beat mascarpone, custard, and half of the sugar until soft peaks form. Spoon mascarpone mixture over jelly, then top with pudding mixture.
Using an electric mixer, beat cream and remaining sugar until soft peaks form. Spoon cream mixture over pudding mixture. Serve trifle topped with remaining berries and orange zest.
26 November 2021 | Raidis Estate
We are heading into the silly season, and you might be pushing until the year-end break. We hear you! This time of year can be tough, and it can be hard to carve out time for you.
Here are some little things you can do today to get a bit of relaxation on the daily whilst heading into the Christmas season.
Ground yourself by noticing five things around you as you slow your breathing.
Take a hot bath or shower.
Lay down with your legs elevated and watch your breathing rise and fall.
Do some drawing, painting or colouring in.
Open the window and let in the fresh air.
Have a warm drink.
Engage in a visualisation of a place that makes you feel safe.
Write down your feelings.
Listen to your favourite music.
Rub your temples in small circles.
Stretch out your body, focusing on the neck, shoulders, and legs.
Play a game like Solitaire or do a crossword puzzle.
Cuddle a pet if you have one.
Write down your worries and tuck the paper away.
Sing your favourite song.
Light a candle and watch the flame for a few minutes.
Write down three small things you're still grateful for.
Call a person who makes you laugh.
Look through old photos of trips that you enjoyed.
Listen to the sounds of nature.
Give yourself a spa treatment like a pedicure or soothing face mask.
Tell someone you love them.
19 November 2021 | Raidis Estate
The most wonderful time of the year is fast approaching!
And I don't know about you, but this year celebrating Christmas with our loved ones seems more important than ever before.
And a Christmas table is never complete without some delicious roast meats, your most embarrassing uncle, a bottle or two of delicious wines and of course, a Christmas pudding.
This pudding pairs perfectly with our Bubbles or pull out the big guns and enjoy a Trip.
What you’ll need:
250 g butter chopped
1 cup brown sugar
750 g mixed fruit
1/2 cup pitted prune chopped
3/4 cup dates chopped
1 cup brandy
1 1/2 cup plain flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp bicarbonate of soda
1/2 cup slivered almonds
1 cup fresh breadcrumbs
1 cup icing sugar *to serve
Beat butter and sugar until light and creamy.
Add eggs one at a time, beating well after each.
Add fruit, brandy, sifted dry ingredients, almonds and breadcrumbs. Mix well.
Spoon mixture into a greased 8-cup capacity pudding basin. Cover basin with baking paper, secure tightly with string. Cover with foil and basin lid.
Place pudding in a large pan with enough boiling water to come halfway up the side of the basin. Cover pan, simmer for 6 hours, making sure water level remains constant by adding more boiling water as necessary.
Remove pudding from water, and allow to cool. Cover and refrigerate until ready to serve.
On the day of serving, re-boil pudding as above for 2½ hours. Turn out onto a serving platter and dust with icing sugar.
9 November 2021 | Raidis Estate
This dish is the perfect dinner party meal. Hearty, full of flavours and offering something a little bit different.
Good things come to those who wait, and lamb shanks are well worth the wait!
The shank: the lower part of the leg, from the knee down, is one of the toughest cuts you can find on a lamb. Ideal for braising. And after a good long stint in the oven, the reward is a succulent, meaty dish.
This dish pairs perfectly with our Billy Cabernet Sauvignon.
What you’ll need:
2/3 cup (160ml) olive oil
8 x 350g Frenched lamb shanks
2 leeks, cut into 1cm pieces
2 onions, chopped
4 garlic cloves, chopped
¼ cup (75g) harissa paste
2 cinnamon quills
1 pinch saffron thread
Finely grated zest & juice of 1 orange
1/2 cup (125ml) white wine
1/2 cup (110g) dried apricots, chopped
2/3 cup (110g) pitted dates, chopped
400g can chickpeas, rinsed, drained
3 x 400g cans chopped tomatoes
2 cups (500ml) chicken stock
100g Sicilian olives
Coriander leaves & chopped smoked almonds, to serve
Preheat the oven to 150°C.
Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned. Transfer lamb to a plate and set aside. Discard any remaining oil.
Return the casserole to medium-high heat and add the remaining 1/3 cup (80ml) oil. Add leek, onion, and garlic, and cook, stirring, for 4-5 minutes or until softened.
Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine and bring to a boil.
Cook, scraping the bottom of casserole with a wooden spoon, for 2-3 minutes or until the wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil.
Return lamb to casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.
Increase oven temperature to 200°C and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.
Meanwhile, using the heel of your hand, squash olives and discard pits.
Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.
4 November 2021 | Raidis Estate
Spring is here, and the warmer weather makes it that little bit easier to get outdoors and enjoy the sunshine.
Getting outdoors and in nature has many benefits and it can be a great stress reliever and help you relax.
Just the sheer act of not having your phone with you or being out of range for a couple of days and non-contactable can do wonders.
But we can't always head off into the mountains to get lost for months at a time, as much as we'd like to; most of us have responsibilities, work and people who rely on us daily.
Here are a few ways to get out in nature today.
Explore a local park
Have you got a local park that you drive past most days? When was the last time that you went in it and had a look around?
Park that car and explore the park.
Swim in the ocean or river
There is nothing more exhilarating or that will connect you to nature more than swimming at a local beach or swimming spot.
It might still be a bit chilly at this time of the year, which will make it even more refreshing!
Have a picnic outside
Pack a picnic and head to your favourite park, botanic gardens, or even pack a picnic lunch for your workday and head out of the office for your allocated lunch break.
Head out camping for the weekend or just overnight if you are pressed for time. Leave the phones at home and enjoy campfire conversations and relaxing in the great outdoors.
28 October 2021 | Raidis Estate
If you want to be transported to France, then this is the salad for you. It is the perfect spring companion for lunch or dinner.
Nicoise Salad is made with potato, beans, tomato, lettuce and olives, and finished with a lemon dressing.
Hefty and exciting enough for lunch, but not so heavy, it loses its summery personality. Though mind you, we'd happily serve this year-round!
It pairs perfectly with our The Kid Riesling.
What you’ll need:
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
500gms small red new potatoes, scrubbed and halved
8 large eggs
250gms of green beans stems trimmed
1kg of fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 punnet of teardrop or cherry tomatoes, halved
1 cup niçoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavours can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.
Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork-tender.
Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large pan over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the Tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine.
Drizzle the salad with enough vinaigrette to thoroughly moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity.
Put the tossed salad down the centre of a serving platter and lay the seared Tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.