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Raidis Estate



Raidis Estate
16 June 2020 | Raidis Estate

Homemade pizza dough

There is nothing better than making your own pizza at home, but what is even better is making the dough from scratch.


Cold winter evenings, by the fire with pizza and a glass of red wine in hand, is where it's at!


Once your dough is ready, you can get the kids involved to add on their favourite pizza toppings and then cook on a pizza stone in the bbq or oven.


Delish! Enjoy


What you’ll need:


1 kg white bread flour and 200g finely ground semolina flour

1 teaspoon fine sea salt

2 x 7g dried yeast sachets

1 tablespoon golden caster sugar

4 tablespoons extra virgin olive oil




Sieve the flour/s and salt on to a clean work surface and make a well in the middle.


Mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.


Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing more significant amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.


Knead until you have a smooth, springy dough.


Place the dough in a large flour-dusted bowl and flour the top of it.


Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.


Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.


You can either use it immediately or keep it, wrapped in clingfilm, in the fridge (or freezer).


If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.


Time Posted: 16/06/2020 at 12:50 PM Permalink to Homemade pizza dough Permalink
Raidis Estate
8 June 2020 | Raidis Estate

Delicious Osso Bucco


Winters is here! And boy did it come with a bang! It’s been very frosty, and it feels like a lifetime ago that we were running around in shorts at the beach.


So much has happened this year, so it literally does feel like a lifetime ago.


And we all need those meals that feel like a warm hug from a friend on a winter’s night. Osso Bucco is definitely one of those types of dishes.


It is perfectly paired with your favourite red wine.


What you’ll need:


900g veal shanks

30g flour

50g butter

2 cloves garlic, crushed

1 onion, diced

1 carrot, diced

160ml dry white wine

1 (400g) tin diced tomatoes

160ml beef stock

salt and pepper, to taste

30g fresh parsley, chopped

2 teaspoons lemon zest

1 clove garlic, diced




Lightly flour the shanks. Melt the butter in a deep frypan over medium-high heat. Add the shanks and cook until browned on all sides. Set aside and keep warm.


Add crush garlic and onion then cook until onion is soft. Return the shanks to the frypan with the carrots and wine and simmer 10 minutes.


Add tomatoes, stock and salt and pepper to taste. Cover and simmer over low heat 1 1/2 hours, basting every 15 minutes. The meat should be not quite falling off the bone.


In a small bowl, combine parsley, lemon zest and garlic. Mix into the Osso Bucco just before serving.



Time Posted: 08/06/2020 at 11:23 AM Permalink to Delicious Osso Bucco Permalink
Raidis Estate
1 June 2020 | Raidis Estate

Experience our Cellar Door in style

As we get ready to re-open our Cellar Door this Friday, we thought we'd give you a little hand in booking in for one of our excellent Cellar Door experiences, so you don't miss out.


With social distancing restrictions, we will have limited numbers, so it's crucial that you book in to avoid disappointment.


You can book all of our winery experiences direct on our website.


So here are our top three to get you started.





Join us at our winery in the heart of the Coonawarra wine region for a delicious local produce platter for two people. 


Paired with a glass of wine from our Estate Range for each person.


Sip on your wine outside in the sunshine right next to our vines that grow the grapes we make our wines from or cuddle up in front of the fireplace with a glass of red in hand and a platter on the go.


Our outdoor area is family-friendly with games for the little ones and the big kids alike! 


Get cosy on a picnic rug and enjoy the country air. 






This tasting is for the indulgent at heart, one for the Cabernet Sauvignon lover or those keen to learn a thing or two about this variety and makes the perfect gift for your wine-loving friends or significant other.


Included in this delightful tasting, you will experience the following vintages:


2008 The Trip - valued at $200 per bottle

2012 The Trip - valued at $150 per bottle

2013 The Trip - valued at $120 per bottle

2014 The Trip - valued at $100 per bottle


See how this beautiful wine develops with age, this tasting is an experience not to be missed. 





Enjoy a guided tasting in the comfort of your own accommodation. You don't even need to leave the couch. 


Stay warm and cosy, prep your favourite platter filled with local produce and we will bring the tasting to you.


Perfect if you are struggling to fit in all the wineries while you are visiting our beautiful region. 


Book a relaxed tasting after hours from the comfort of the couch.


Minimum of 8 adults for this experience.



Not what you are looking for?


Check out our other winery experience HERE, or give a call if you are after something a bit more bespoke. We look forward to seeing you at the Cellar Door soon.


Raidis Estate Coonawarra:

South Australia:









Time Posted: 01/06/2020 at 2:42 PM Permalink to Experience our Cellar Door in style Permalink
Raidis Estate
25 May 2020 | Raidis Estate

Chickpea curry


Have you got a vegan mate who comes around and you have no idea what to cook for them?


Or maybe you are just looking to add some healthy recipes or a meat-free Monday.


This chickpea curry is 100% vegan and tastes Oh so yummy.


It is the perfect meal for a weeknight in on the couch with a bottle of Raidis Riesling.



What you’ll need:


½ cup basmati rice

1 cup of water

2 pinch salt

2 medium onion

2 tbsp olive oil

3 clove garlic

½ lime

1-2 tsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)

1 can coconut milk

1 can chickpeas

1-2 tbsp soy sauce (try one tbsp first, add another if required)

2-3 medium tomato (or handful cherry tomatoes, chopped

1 cup basil, fresh

1 tsp maple syrup (sugar is fine too)




Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins.


While this is happening chop the onions, garlic, basil and juice the lime.



Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear about 5 minutes. Add the garlic for a further 1 minute.


Add 1 tsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.


Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.


Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired, add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.


The rice should be done by now too - fork it through to make it fluffy.


Serve the curry and rice together with pappadums and naan bread as optional sides.

Time Posted: 25/05/2020 at 1:00 PM Permalink to Chickpea curry Permalink
Raidis Estate
18 May 2020 | Raidis Estate

Go Regional!

South Australians it’s time to get out and about and explore this glorious state that we live in.


You might be looking to go regional for a weekend or a mid-week getaway as things start to re-open and we forge a path into the new normal.


Not everything has the green light to be open currently though, so here are our top tips for going regional and exploring this great state.


Book ahead


If you are looking to go regional, it pays to book ahead for your accommodation and general experiences.


If you are looking to dine out, etc. Some venues are currently closed and the ones that are open will be working under smaller capacities to deal with social distancing. So, try to book ahead to avoid disappointment.


And if you book and can’t make the booking for whatever reason please be mindful and let the venue know with plenty of notice. No shows are frustrating normally but even more so when venues have a limited capacity.


Support local


Most areas would love your support, so instead of bringing in all your food and items, try and do your research before you head into a regional area and try and buy local.


Your favourite winery cellar door may not be open, but they might be doing takeaway wine, pizzas or platters. Look to support local where you can.


Make a locavore picnic


With so much beautiful produce in regional South Australia, you might want to shop from a few different providers and make a picnic to enjoy at the beach or taking in some country air.


Pick up a bottle of vino, grab some local olives or cheeses and put together a locavore platter to be enjoyed.


Take some home with you


Grab some local produce and take it home with you as well. There is nothing quite like getting your produce direct from the source. So, if you try something and love it, take some home with you, pop a review on their socials and share it with your friends.


Patience is key


If you are heading to a regional town in the next few weeks be mindful that businesses may be running at a bare minimum with staff and it may just be the business owners working.


If it’s busy and you have to wait that little bit longer for your coffee or food, show a little bit of kindness and patience it goes a long way.


Enjoy exploring SA





Time Posted: 18/05/2020 at 3:41 PM Permalink to Go Regional! Permalink
Raidis Estate
11 May 2020 | Raidis Estate

Morton Bay Bugs and PG Oak


If you are lucky to live in South Australia at the moment, you might be thinking about getting out and doing some regional travel after all the cabin fever over the last few months.


Maybe a trip to the coast, or a weekend getaway to a wine region. Or you might want to cook a delicious meal to celebrate those little life victories.


This dish is indulgent as sin, delicious and designed to be shared with good wine, friends and is one of those meals that makes you appreciate just how lucky we a really are.


And it pairs deliciously with our PG Oak Project.


Prepare to be delighted.


What you’ll need:


8 Morton Bay bugs (Bay lobster) Aim for 1 bug per person.

3 tablespoons (60ml) extra virgin olive oil

1 small red chilli, finely sliced

2 garlic cloves, crushed

2 tablespoons flat-leaf parsley, finely chopped

4 lemon wedges, to serve

Sea salt





Preheat a barbecue with a lid to medium-high.


For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving.


Place the bugs on a tray, cut side up, then drizzle with oil and season.


Place bugs, shell side down, on the barbecue. Close the lid and cook for 6 minutes or until almost cooked through, then turn and cook, flesh side down, for 1 minute or until lightly charred.


Transfer bugs to a platter.


Brush some of the butter over the bug flesh. Serve bugs with remaining butter and lemon wedges on the side.




Time Posted: 11/05/2020 at 10:51 AM Permalink to Morton Bay Bugs and PG Oak Permalink
Raidis Estate
5 May 2020 | Raidis Estate

Spoil Mum this Mother’s Day

Mums are special; there is no doubt about it and with all the craziness that has been this year Mums deserves some extra love and attention this Mother's Day especially if they have been homeschooling!


So, what are some of the ways you can spoil Mum this year and get creative at home?

Here are our top tips.


Handmade cards


Mums love a handmade card. Something made with love that will make her feel special and something that she can keep for years to come.


Herb Garden Planter for the kitchen


Fill a wooden planter with individual pots packed with her most-used herbs so that she can have instant flavour within reach.


Cook mum a meal


She will love having time off to put her feet up and enjoy a vino while you prepare her something delicious. Give Mum a well-deserved break.


Run her a bath


Put on her favourite music, run a bath with some bath soaps that she loves and even light a candle. Give mum some much deserved 'me' time.


Pick her a bouquet


Pick some beautiful flowers from the garden and spoil mum with a beautiful bouquet of flowers.


If you don't have a garden to pick from you may like to buy Mum a small poesy of flowers to enjoy.






Time Posted: 05/05/2020 at 9:30 AM Permalink to Spoil Mum this Mother’s Day Permalink
Raidis Estate
28 April 2020 | Raidis Estate

Barbecued Pork Spare Ribs


Autumn has well and truly kicked in, and as we all go slightly mad in iso we turn to cooking up a storm in the kitchen.


Barbecued pork spare ribs are oh so delicious and will be sure to win you brownie points with your significant other.


Paired perfectly with our Mama Goat Merlot for a good time.




What you’ll need:


500ml (2 cups) hot water

2 pork rib racks


Spiced 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.


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.



Time Posted: 28/04/2020 at 12:30 PM Permalink to Barbecued Pork Spare Ribs Permalink
Raidis Estate
20 April 2020 | Raidis Estate

The apple of my eye, Apple Pie

Bake, bake, bake seems to be in vogue right now as we spend more time at home indoors.


And with so many delicious apples around it seems only fitting that a delicious apple pie is in order.


What you’ll need:


Pie dough for the top and bottom 9-inch pie

7 to 8 apples

1/2 cup light or dark brown sugar

1/2 cup granulated sugar

1/4 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

2 tablespoons corn-starch or use 4 tablespoons tapioca flour/starch

1 tablespoon butter

1 egg





Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.


Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible.


Set aside for 1 hour at room temperature.


Roll out the first half of pie dough on a lightly floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the centre of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll.


Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.


Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.


Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.


Position an oven rack towards the centre of the oven, and then heat the oven to 200C.


Toss corn-starch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie.


Fill the pie until apples are mounded at the same height as the edge of the pie crust.


Pour the juices that have accumulated at the bottom of the bowl over the apples. Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.


For a double-crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top.


Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).


Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.


Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.


If you notice that the pie crust is browning too quickly, meld a large piece of foil over a bowl that’s been placed upside down to make a foil dome.


Place the foil dome over the pie for the remaining bake time. This will slow the browning.


Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time.





Time Posted: 20/04/2020 at 10:40 AM Permalink to The apple of my eye, Apple Pie Permalink
Raidis Estate
16 April 2020 | Raidis Estate

Ways to support local

There is no doubt about it that people are starting to look in their own backyard more than ever now during this current COVID crisis to support local.


We want to help our friends and our communities get through this crisis together, and it can be hard to know how to support businesses through this time. You may be struggling yourself financially, so spending money might not be at the top of your list.


Here are 20 ways that you can support local during this time.


  1. Shop small, shop local – This one is a given, but try and shop from small producers. There are a lot of great deals going around at the moment with free delivery, discounts and amazing produce on offer so shop small and local where you can.

  2. Review love – Send a little Facebook, Google or a personal email or note to tell a business that you shop with regularly how much you appreciate them. It can go a long way.

  3. Send kindness – If a local business in your area is still open, why not buy the owner a takeaway coffee, bake them something nice or send them a little gift. They might be going through a crap time right now and will appreciate your support.

  4. Go Direct – Shop directly with wineries instead of buying your wine through big chains and online wine shops. When you shop direct, all the money goes straight to the business. 

  5. Share – Share their social media posts or emails with your friends. The more people that know about a business, the more it helps.

  6. Recommend – In your talks with your friends and family take some time to recommend a local business that you love. It spreads far and wide.

  7. Vouchers – You might not be able to dine out, travel, etc. right now, but we will be able to do all of those things again in the future. Support a business by buying a voucher so you can use it at a later date.

  8. Postpone don’t cancel – If you have a trip coming up consider postponing it instead of cancelling.

  9. Join a mailing list – Join up for your favourite businesses mailing list so you can get all their updates and news.

  10. Send a card – Old fashioned yes, but the sentiment can go a long way in making someone’s day.

  11. Plan a trip – For when things get back to normal plan a trip local. Plan to stay in family-run accommodation, use local tour guides and shop at local restaurants, shops and wineries.

  12. Gifts – We all have loved ones in our life who we want to spoil. Look to buy gifts locally.

  13. Join a wine club – Find one of your favourite locally run wineries and join a wine club. Enjoy the benefits of wine delivered to your door direct from the people who produce it.

  14. Choose kindness – A lot of small businesses are down to Skelton staff while they adapt to the new norm for now. If a business doesn't get back to you straight away, or the freight is taking extra time, choose kindness when dealing with staff in the business.

  15. Support your friends – If you have been saying forever that you are going to buy some of your friends’ products or services, do it. Don’t just talk about it, support them.

  16. Collaborate – If you run a local business, look to partner with other local businesses to increase your offering.  

  17. Take a photo – If you have bought a product you love why not take a photo of you enjoying it and post it to social media or send it to the business, they will love you sharing the love.

  18. Don’t forget small business – Once everything goes back to normal, continue to support small and shop local into the future. 

  19. Be kind – Support those still working in customer service facing roles and be overly kind right now. You just don’t know what they might be going through.

  20. Friends – If you have friends who have lost their jobs or businesses during this time, check in on them, cook them a meal and drop it off. Be that friend you would want in a time of need. Let’s look after each other.

Time Posted: 16/04/2020 at 9:14 AM Permalink to Ways to support local Permalink