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Raidis Estate



Raidis Estate
14 October 2019 | Raidis Estate

BBQ Pork Spareribs

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.


Time Posted: 14/10/2019 at 11:17 AM
Raidis Estate
8 October 2019 | Raidis Estate

The best way to enjoy our 2019 The Kelpie Sauvignon Blanc

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.


Fresh Oysters


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.


Chargrilled Squid


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.


Chicken Tacos


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.







Time Posted: 08/10/2019 at 11:37 AM
Raidis Estate
30 September 2019 | Raidis Estate

Seafood Paella Recipe


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.

Time Posted: 30/09/2019 at 11:59 AM
Raidis Estate
23 September 2019 | Raidis Estate

The best way to enjoy our 2019 Pinot Gris

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.


Seared Scallops


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. 



Time Posted: 23/09/2019 at 12:32 PM
Raidis Estate
16 September 2019 | Raidis Estate

The perfect Pork Roast


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 dry 

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.



Time Posted: 16/09/2019 at 10:44 AM
Raidis Estate
9 September 2019 | Raidis Estate

Spring road trips

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.


See Australia


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.



Time Posted: 09/09/2019 at 12:04 PM
Raidis Estate
2 September 2019 | Raidis Estate

You only live once Chicken Burger


Who wants to add a delicious homemade burger to the cooking repertoire?


This chicken burger is not for the clean eating fans out there! This recipe is indulgent,  and it's jam-packed with deliciousness to boot.


It’s the kind of chicken burger that you dream about…


What you’ll need:


4 skinless chicken breasts 

350ml of buttermilk 

100g plain flour 

1 tsp dried oregano 

1 tsp smoked paprika 

2 tsp cayenne pepper 

1 tsp garlic powder or granules 

Vegetable oil for frying


To serve:


6 tbsp of hot chipotle sauce, mixed with 1 tbsp mayonnaise 

4 halved and toasted brioche or seeded buns 

6 tbsp guacamole 

1/4, shredded iceberg lettuce 

8 rashers, cooked until crisp smoked streaky bacon 

Sliced gherkins




Lay each chicken breast between 2 pieces of cling wrap and bash with a rolling pin until 2cm thick.


Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.


Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.


Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.


Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.


Cook the chicken, in batches, for 4-5 minutes turning halfway, until deep golden brown.


Drain on kitchen paper and keep warm while you fry the rest.


Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.


Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.




Time Posted: 02/09/2019 at 1:47 PM
Raidis Estate
26 August 2019 | Raidis Estate

The best way to enjoy our 2019 The Kid Riesling

All of our wines are made to enjoy with good times, great friends and some excellent food.


Our new 2019 The Kid Riesling is out and is full of the aroma of fragrant citrus and green apple on the nose.


It has a palate of intense lime juice and stone fruits and shows texture with fine acid.


So, what is the best thing to pair our The Kid when trying to impress your friends?


Here are some suggestions:


Platter favourites


Riesling and platters on a Sunny Saturday afternoon, go hand in hand. Try adding a softer style goat cheese and some fresh figs and green grapes to enhance the flavours of this beautiful drop.




Nothing complements seafood as well as a clean and crisp Riesling. And the world is your oyster with this one. Think oysters, a prawn pasta or risotto or even a cheeky crayfish if you happen to be down the South East way and snag yourselves one of these babies.


Roast Chicken


A delicious roast chicken with crispy potatoes, some baked fennel and a fresh green salad can be a perfect pair for our delightful Riesling. And by adding some spice to your chicken seasoning, it can help lift the flavours of the Riesling to create a truly yummy dining experience.


Fish and Chips


When you want something super easy to serve, possibly sitting on the beach with your shoes off, a jumper on and your friends gathered around there is something simple but yet complex with pairing our 2019 The Kid with some fish and chips.


Whatever way you enjoy your Kid, we hope it is paired with good times and great friends always.



Time Posted: 26/08/2019 at 11:06 AM
Raidis Estate
19 August 2019 | Raidis Estate

Red wine chocolate cake

There are few things more delicious than opening that bottle of red wine after a long day/ week as this cold winter weather drags on.


But there is something that will add to the happiness levels of cracking open a bottle of wine, and that is pairing it with something rich, decadent and chocolate!


Red wine and chocolate are a perfect match made in heaven. And anything with red wine and chocolate in the title has our immediate attention!


What you’ll need:


For the Chocolate Cake:

2 cups granulated sugar

1 cup light brown sugar, packed

2 and 3/4 cups all-purpose flour, divided

1 and 1/2 cups unsweetened cocoa powder, sifted

3 teaspoons baking soda

1 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons salt

4 large eggs, at room temperature

1 and 1/2 cups full-fat sour cream

1/2 cup whole milk

1 cup of your favourite red wine (Billy Cabernet would be perfect!)

3/4 cup vegetable oil

1 Tablespoon vanilla extract

1/2 cup hot water


For the Red Wine Frosting:


2 and 1/2 sticks (10 ounces) unsalted butter, softened.

3 and 1/4 cups confectioners’ sugar, sifted

1/4 teaspoon salt

8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)

4 and 1/2 Tablespoons of your favourite red wine.




For the Red Wine Chocolate Cake:

Preheat oven to 180C. Cut out three 9-inch round segments of parchment paper to line your cake pans with.


Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed, so your cakes don't get stuck. Set pans aside.


In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps of brown sugar, if needed. Set aside.


In a separate large mixing bowl, combine the eggs, sour cream, milk, wine, oil, and vanilla extract; whisk well until ingredients are thoroughly combined. Pour mixture into the dry ingredients and beat on low speed until just incorporated. Pour in hot water and continue mixing until thoroughly combined; about 1 minute.


Divide the batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the centre of a cake comes out clean or with just a few moist crumbs attached. Cool cakes in the pans, placed on a cooling rack, for 15 minutes, before removing from pans and transferring to cooling racks to cool completely.


For the Red Wine Chocolate Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.


Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and chocolate and beat smooth. Beat in the wine. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute.


To serve:

Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer. Frost the top and sides of the cake. Slice and serve or keep refrigerated for about a week.

Time Posted: 19/08/2019 at 3:16 PM
Raidis Estate
12 August 2019 | Raidis Estate

We are turning 10!

Just like fine wine, some things get better with age and Raidis Estate is one of them, we are thrilled to be turning ten later this year.


A lot of hard work, long days and nights and meeting so many fun people has happened since we first opened our doors ten years ago.


We have made friendships, some excellent wines and had a lot of fun in the process.


And in true Raidis Estate style, we will be celebrating with a big old party with the Greek Charcoal Grill pumping out our famous rice, and grilled meats and classic Raidis hospitality. 


There will also be live music, Raidis Estate finest on pour and beers for the beer lovers as well.


It's set to be a great way to celebrate all the hard work and the fantastic people who have and continue to support us. 


And to add to the excitement, we will be officially opening the doors to our new Cellar Door space. It’s set to be a celebration to remember.


We really hope we see you all at our place on the 2nd of November to celebrate what was, a future of more delicious wines, fun times and friendships to be made.


Book online so you can secure your spot HERE



Time Posted: 12/08/2019 at 11:51 AM