29 March 2021 | Raidis Estate
The perfect little cocktail to get the Easter weekend celebrations started.
This cocktail is a cross between a Breakfast Martini and a Kir Royale and is delightfully delicious.
Serve it up for brunch, lunch or sundowners.
Made perfectly with our Emma bubbles!
What you’ll need:
45mls ounces gin
30mls lemon juice
2 teaspoons of raspberry jam
Sparkling wine to top
Combine jam, lemon juice, and gin in a cocktail shaker with ice.
Shake hard to chill and emulsify.
Finely strain into a cocktail glass of your choice
Top with a good bubbly
23 March 2021 | Raidis Estate
Fresh figs are in season in SA and as we head towards Easter and family celebrations you might be wanting to prepare a wow dessert to spoil your guests.
This fig tart with mascarpone and honey is sure to take your guests on an indulgent trip. The perfect thing to offset all the easter eggs!
This gorgeous tart pairs perfectly with our Riesling or Merlot.
What you’ll need:
1/2 cup + 2 tablespoons all-purpose flour
1/4 cup of graham flour
1/4 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter
2 tablespoons honey
(all room temperature)
250gms mascarpone cheese
85gms cream cheese
2 tablespoons lemon juice
3 tablespoons honey
1 tablespoon granulated sugar
pinch of salt
14 large fresh figs, quartered lengthwise
honey for drizzling
Preheat oven to 180 degrees.
In a food processor, pulse the flours, brown sugar, cinnamon and salt until combined. Add the butter and honey and pulse until incorporated and crumbs are moist.
Press evenly into the base and 2 inches up the sides of the pan. Bake for 22-25 minutes, until golden and firm to the touch. Remove from the oven and place the pan on a rack to cool. Meanwhile, prepare the filling.
For the filling:
Make sure all the ingredients are at room temperature, so you’ll have a super smooth mixture. In the bowl of a stand mixer fitted with a paddle attachment, add the two cheeses and beat until creamy and smooth. Scrape the bottom and sides of the bowl. Add the lemon juice, honey, sugar and salt and beat until well combined.
Spread the filling evenly into the cooled crust. Place tart in the refrigerator until the filling has set, about 1 hour.
Remove the tart from the refrigerator and place the fig quarters one by one in rows. Drizzle honey on top. Sprinkle with flake salt.
The tart is best served immediately. If you have leftovers, it will keep for up to 12 hours in the refrigerator after assembly. The crust holds up well and shouldn’t get soggy in that time frame.
16 March 2021 | Raidis Estate
Trying to get some more omega 3 into the smaller members of your family but have a fight on your hands with getting them to commit to a piece of fish?
Fish cakes are a delicious meal for a weeknight dinner and a great way to get seafood into the kids in a way that they enjoy.
These fish cakes pair perfectly with our Rosé for the big kids of the household.
What you’ll need:
500g gram firm fish fillets, coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 egg, lightly whisked
3 green shallots, ends trimmed, finely chopped
50g green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve
Herb & peanut salad
50g Asian salad mix
1/2 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped
2 tablespoons olive oil
2 teaspoons fresh lime juice
Place the fish in a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan.
Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes on each side or until golden brown. Transfer to a plate lined with a paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
10 March 2021 | Raidis Estate
If you have visited our winery, you might have spied our cheeky goats around the vineyards after vintage, eating up all the delicious leftover grapes and leaves. They are an important aspect of managing the land we grow our grapes on.
Goats are a gorgeous animal, capable of vast destruction but also super cute. We have done some cute goat facts before, but there is more hilarity to be had, so here are some more for you.
All the things you’ve always wanted to know about goats but have been too afraid to ask.
Are goats smart?
Goats are very intelligent and curious animals. Their inquisitive nature is exemplified in their constant desire to explore and investigate anything unfamiliar which they come across. You do need to ensure that you keep them out of anything you don't want to be investigated or damaged in the process. They communicate with each other by bleating.
Do goats sleep?
Well, I’m glad you asked, and I’m sure you are losing sleep over this question waiting for an answer.
Sleep is not the most important item on the goat's to-do list. In fact, some people say that wild goats do not actually sleep!
Domesticated goats sleep about 5 hours a night and will take short naps during the day.
Do goats sleep with their eyes open?
You will be happy to know that goats sleep with their eyes closed. Phew! That was a big one…LOL.
Do goats remember you?
Do goats remember you? Yes, they do. If you see that the goat ears are raising up, it means that the goat is delightful.
And I’m sure if you cross a goat the wrong way, he will be sure you remember you too!
Can goats be trained?
You can train a goat to know their own name and come when they are called. But this does require some good training in the early days.
2 March 2021 | Raidis Estate
Welcome to Autumn! Now that the weather is starting to cool down just that little bit, it might be time to get back into the kitchen and do some baking.
Making focaccia can be fun for the whole family. A delicious weekend treat for breakfast or just because.
What you’ll need:
1 package dry yeast
1 cup of warm water
1 teaspoon honey
2 1/2 cups all-purpose flour
2 teaspoons salt divided
1/2 cup plus 1 tablespoon olive oil divided
1 large onion thinly sliced
1 medium tomato cut into 1/4-inch slices
2 sprigs of fresh rosemary needles removed from the stem
1/3 cup packed finely grated Parmesan cheese
In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until the dough is smooth for 5 to 10 minutes.
Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let rest in a warm place until dough doubles in size, about 1 hour.
Preheat oven to 230 degrees.
Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough.
Drizzle the dough with 2 tablespoons of olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, occasionally stirring, about 20 minutes.
Top the dough with tomato slices, caramelised onions, rosemary, Parmesan cheese, and salt. Drizzle with the remaining 2 tablespoons olive oil.
Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
23 February 2021 | Raidis Estate
Weeknights are going to become a whole lot easier when you invest in a good wok to whip up some delicious and easy stir fry’s.
The best thing with Stir fry is that you can use all the leftover veggies in the fridge and whatever meat you have on hand.
This beef stir fry is a winner any night of the week and pairs perfectly with our Mama Goat Merlot.
What you’ll need:
For the beef and marinade:
12 ounces flank steak (sliced ⅛-inch thick into 2- to 3-inch pieces)
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon corn-starch
2 teaspoons vegetable oil
For the rest of the dish:
4 cups bok choy (250g, cut into 1x3-inch pieces, washed and drained)
¾ cup Bunashimeji or Beech mushrooms washed and drained (50g)
¾ cup sugar snap peas or snow peas (65g, rinsed and drained)
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce (or mushroom flavoured dark soy sauce if you have it)
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil (divided)
½ teaspoon minced ginger
2 cloves garlic (finely minced)
1 tablespoon Shaoxing wine
2 teaspoons corn-starch (mixed with 1 tablespoon water)
Mix the marinade ingredients with the beef until well-coated and set aside for 30 minutes or overnight. Next, prepare your veggies and set them aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done.
Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the centre of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, stir fry everything in a circular motion, so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavour!
Pour the corn-starch slurry in the centre of the wok while stirring. The sauce will immediately thicken, so work fast to mix everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce – everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don’t need us to tell you that.
18 February 2021 | Raidis Estate
There's a real buzz in the region of the Coonawarra each year when Vintage swings around.
It's the most beautiful time of the year, as all the grapes are ripe and juicy and ready for the picking and we see our new wine babies coming to fruition.
It signifies the start of something new, something exciting and it’s a great time to visit us.
And every year, except last year – thank Covid!! We open the doors to a fortunate select group of wonderful people to our winery and we let them become the makers of the wine for a day.
It’s a day of fun, of learning and making new friendships.
You will get to tour our winery, vineyards and possibly pick some grapes if they are ready to roll.
And you will also get to have a hand in making one of our delicious Coonawarra Cabernets! Enjoy squishing some grapes into the basket press, taste barrel samples, and enjoying the fun of making a delightful vino from scratch. From grape to glass.
After all the hard work comes an afternoon spent sipping on wine whilst enjoying lunch with all your new friends. Our winemakers Emma and Steven will take you on a guided tasting of our selection, and you get to sit back and enjoy the arvo.
Once the wine is bottled and ready to go, we will send you a bottle of this delicious wine that you had a hand in making.
It’s a memory to last a lifetime.
These wine events sell out quickly every year, so make sure you are signed up to our newsletter, become a Billy Goat club member for pre-sale offers and book in quick.
We hope to see you at one of these fantastic events.
9 February 2021 | Raidis Estate
This is the kind of recipe that you will want to pull out on a first date if you are eager to impress or you might just be looking to spice things up and impress your significant other.
This dish is spicy and pairs perfectly with our Cheeky Goat Pinot Gris.
What you’ll need:
1 x packet of spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
500gms of cherry tomatoes halved
500gms of cooked lobster meat
Freshly ground black pepper
1 teaspoon finely grated lemon zest
Lemon wedges (for serving)
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.
3 February 2021 | Raidis Estate
V-Day is coming up lovers, and it's time to start thinking about cracking a nice bottle of bubbly to celebrate.
Maybe a Raidis Emma Sparkling Chardonnay Pinot Gris… wink, wink, nudge, nudge?
You may be looking for ways to spoil your beloved, and with Valentine’s Day falling on a Sunday this year what better way than breakfast in bed and a glass or two of the good stuff!
So crack that bubbly and follow this delicious recipe for the perfect eggs benedict.
What you’ll need:
4 large eggs, plus 2 large egg yolks
1 tbsp. butter
4 slices Canadian bacon
2 English muffins, split and toasted
1 tbsp. warm water
1 tbsp. fresh lemon juice
3/4 tsp. salt
1/2 c. (1 stick) butter, melted
Chopped fresh chives, for serving
Poach eggs: Fill a large saucepan with 2 inches water and bring to a boil. Reduce heat to a bare simmer.
Break one egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan.
Repeat with remaining 3 eggs and cook until the whites are just set, but the yolks are still runny about 3 minutes. Using a slotted spoon, remove the eggs to a paper towel-lined plate to drain.
In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes.
Arrange bacon on top of English muffin halves and top with poached eggs.
Make the sauce: In a blender, combine egg yolks, water, lemon juice, and salt and blend until frothy. With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified.
Spoon sauce over eggs. Sprinkle with chives and season with salt and pepper. Serve immediately.
27 January 2021 | Raidis Estate
This dish really needs no introduction, it delicious, fun to make and will have your neighbours knocking down your door to visit.
You really can’t go past a delicious Spanakopita and if you have ample spinach in the garden it’s a great way to use it up.
This dish is perfect served fresh, or you can even freeze the leftovers for a later date if there is such a thing.
Pairs perfectly with our The Kid Riesling.
What you’ll need:
For the Filling:
1.5Kg of fresh spinach (chopped, you can substitute frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green section)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt (to taste)
Freshly ground black pepper (to taste)
500gms of feta cheese (crumbled)
4 large eggs (lightly beaten)
500gms ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
500gms phyllo pastry sheets
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry before you begin cooking.
Heat 1/2 cup olive oil in a deep sauté pan. Sauté the onions and green onions until tender.
Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
Add the nutmeg and season with salt and pepper. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side. Remove from heat and set the spinach aside to cool.
In a large mixing bowl, combine the feta, eggs, and ricotta or cottage cheese.
Add the cooled spinach mixture and mix until combined.
Prepare the Phyllo
Combine the melted butter with the remaining 1/4 cup olive oil in a bowl.
Using a pastry brush, lightly grease two 9- by 12-inch rectangular pans.
Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12- by 18-inch sheets when opened fully.
Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- by 12-inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Make the Spanakopita
Preheat the oven to 180degrees. Layer about 10 sheets of phyllo on the bottom of each pan making sure to brush each sheet with the butter-olive oil mixture.
Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with butter-olive oil mixture.
Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
Bake until the pie turns a deep golden brown. If the pie is frozen when you put it in the oven, you will need approximately 45 minutes of cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.
Let cool for a few minutes and then slice and serve.