Recreate the taste of the Great Southern at home
With the pandemic we’re all living through and missing our loved ones, bring some Great Southern joy to the table and recreate some delicious dishes at home. We’ve collected some inspiring dishes from Great Southern winery restaurants just for you – don’t forget the matching wine.
Many Great Southern wineries have special deals that include discounts and / or free delivery – check them out here.
Porchetta Recipe from Castelli Estate
Wine match: Castelli Estate Pinot Noir or Empirica ‘Uvaggio’ (Grenache, Shiraz Mourvedre blend)
Ana Fiore from Castelli Estate says that porchetta is a traditional Italian dish that can be found across the peninsular, especially in the Lazio region (Rome is in Lazio) where Castelli family originate.
“Rosemary tends to be the most prominent flavouring in the true porchetta and it’s made from whole suckling pig, stuffed with herbs, fennel and its own offal. It’s a bit complicated for cooking at home, so we’ve adapted the herb’s flavour using pork loin to make it easier,” Ana says.
Porchetta
Ingredients
- 6kg Pork Loin (Rib)
- 12g Salt
- 14g Pepper
- 16g Smoked Paprika
- 12g Nutmeg
- 10g Oregano (Ground)
- 5g Italian Herbs
- 15g Fennel Seeds
- 2-3 sprigs fresh Fennel
- 6 Cloves Garlic
Method – to prepare
- Toast the fennel seeds in a hot, frying pan until fragrant
- Peel the garlic cloves and place in a pestle and mortar. Add the smoked paprika, toasted fennel, salt, pepper, nutmeg, oregano and Italian herbs and grind to a rough paste.
- Remove the pork sirloin from the pork loin and trim to cylinder-like shape, to be rolled inside the loin.
- Rub the paste onto the loin, and lay sprigs of fresh fennel leaves over top.
Roll the loin, tie with kitchen twine.
Method – to cook
Preheat the oven – 150°C. Place the tray in the oven until the temperature in the centre of the porchetta reaches 30°C – Then increase the temperature to 200°C for around 20 minutes. Remove from oven and allow to rest for 20 minutes, loosely tented with foil. Slice and serve warm with the Castelli Estate Pinot Noir or Empirica ‘Uvaggio’ (Grenache, Shiraz Mourvedre blend).
The leftovers are amazing in butter bread rolls.
Castelli Estate is offering free shipping Australia Wide on all wine orders. For those local, you can order porchetta and more delicious food for takeaway by calling 0438 421 894.
Beef and Shiraz Pies from The Lake House Denmark
Wine match: Lake House Frankland River Shiraz
The Lake House Denmark CEO Leanne Rogers says that the beef and shiraz pies in the restaurant are popular.
“The beef and shiraz pies always sell out. We recommend pairing the pies with our Frankland River Shiraz, being a cool climate wine it is lighter in style so it complements the pies so well without being too heavy. We have our Postcard Series Shiraz (RRP $25) and our Premium Reserve Frankland River Shiraz (RRP $45).”
Ingredients
- 1 kg gravy beef, fat removed, diced
- 1 medium brown onion, finely chopped
- 2 stalks celery, trimmed, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, crushed
- 50g butter
- 1⁄4 cup olive oil
- 1 leek sliced thinly
- 2 bay leaves
- 2 tablespoon fresh thyme (can use dried)
- 1/4 cup tomato paste
- 1 tablespoon Vinofood seeded chardonnay mustard
- 250g plain flour
- 1⁄2 cup vegetable stock
- 1⁄2 cup Shiraz
- 2 sheets puff pastry
- 1 egg
- Salt and pepper for seasoning
Ingredients – Short Crust Pastry
- 2 cups (300g) plain flour
- 145g butter (cubed)
- 2-3 tablespoons iced water
Method
- Preheat oven to 200°C/180°C fan-forced. Grease 6 individual pie tins (loose base 10cm) with butter or you could use a six-hole Texas muffin pan
- Season beef with salt & pepper and brown in frying pan with half the oil
- Meanwhile in a large pot heat remaining oil and cook onion, garlic, carrot, celery and leek, until soft
- Add in mustard, tomato paste, bay leaves and thyme. Stir well.
- Add in cooked beef and juices
- Pour in wine and vegetable stock. Cover bring to a boil and then simmer (covered) on low heat for 2 hours or until meat is tender. Stir from time to time
- Stir in flour and cook for approximately 5 minutes. Set aside to cool
- Pie filling can be made the day before to let flavours develop
- For the pastry, process flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running add the ice water a bit at a time to form a smooth dough. Knead lightly then wrap in plastic and refrigerate for 30 minutes
- To make the pies, cut dough into 6 pieces. Roll out each piece on a lightly floured surface until 3mm thick. Line pie each of the pie tins
- Divide beef mixture among pastry cases. Cut puff pastry sheets into quarters and place overfilling. Press edges firmly to seal and roll edges together. Brush tops with egg
- Bake pies for 30-45 minutes or until browned. Stand for 5 minutes before serving. Serve with a fresh garden salad and Vinofood Tomato & Riesling Relish
Baked Brie with Vinofood Fig, Apple & Chardonnay Chutney from The Lake House Denmark
Wine match: The Lake House Premium Reserve Chardonnay
Leanne Rogers, CEO of The Lake House Denmark says that one of her favourite things to make is a platter.
“Make it full of fresh seasonal produce and of course cheese. A platter is great if friends drop over (after we’re through COVID-19) and equally good if you just want to relax with a great glass of wine,” Leanne says.
“My choice for wine is always Chardonnay, I love it! And I particularly love our Premium Reserve Chardonnay as all the fruit is grown in our Denmark vineyard. It has aromas of ripe peaches and nectarines with a creamier mid-palate of vanilla and roasted nuts leading to a lingering crisp grapefruit finish with a touch of spicy French oak.”
Leanne says that there is no exact recipe but a platter is a great way to express some creativity, it’s art and a great conversation starter – and while we’re self-isolating, platters make great social media photos.
Baked Brie with Vinofood Fig, Apple & Chardonnay Chutney
Ingredients
- 250g round brie cheese
- 1-2 tablespoons Vinofood Fig, Apple & Chardonnay Chutney
- 2 tablespoons Vinofood Balsamic Shiraz Glaze
- ¼ cup walnuts, roughly chopped
- For Cheese Board:
- Vinofood Merlot Wine Jelly (1–2 tablespoons)
- Seasonal fruit: rockmelon, apples, strawberries, figs, marinated olives
- Cold meats: ham, salami, prosciutto
- Pickled pears, pickled vegetables
- Wafer biscuits, breadsticks
Method
- Pre-heat oven to 200°C/180°C fan-forced.
- Slice the top off the brie (approx. 5mm) and then take out approx. 1 tablespoon of brie from the centre to make a small hole. Fill the whole with fig chutney and walnuts and spread over the brie. Put the brie top back on and top with more walnuts
- Place on a baking tray on a piece of baking paper. Bake for 15-20 minutes or until brie is soft
- Remove from oven and drizzle with balsamic shiraz glaze. Serve on a cheese board with merlot wine jelly and your choice of accompaniments
Note: Vinofood condiments are available from The Lake House Denmark
TIP: For a different take, wrap some finely sliced prosciutto evenly over the brie so that the whole round is covered and bake.
Stirling Range Beef Salad from Gilberts Mount Barker
Wine match: Gilberts 3 Devils Shiraz 2017
Gilbert Wines Café kitchen is closed but their kitchen garden is open and they rustled up a dish that you can make at home easily. Bev Gilbert has been involved in the family winery since day one in 1985, and in the kitchen of the restaurant since it opened in 2003.
Bev says that the Stirling Range Beef Salad is a great dish to impress.
“You can use whatever salad leaves you find growing in your garden. And be sure you have a glass of Gilberts 3 Devils Shiraz 2017 by your side and the rest is easy.”
Ingredients
- 600g Stirling Range beef by Butterfield, eye fillet
- 2 Lebanese cucumbers seeded and sliced thinly
- 1 medium red onion
- 1 cup loosely packed coriander leaves
- 1 cup loosely packed mint leaves
- Freshly picked green leaves from your garden
- 6 fresh kaffir lime leaves, sliced thinly
- Olive oil for shallow frying
- Tomatoes
Dressing / marinade
- 1/3 cup lime juice
- 2 tablespoons light soy sauce ( or fish sauce)
- 1 tablespoon brown sugar
- 1 tablespoon finely sliced fresh lemongrass
- 3 small red chillies sliced thinly
- 2 cloves garlic, crushed
Method
- Make dressing by mixing all ingredients in a jar / shake to combine
- Thinly slice beef with very sharp knife
- Place ½ dressing + 1 teaspoon oil in a bowl and rest beef in sauce / now marinade
- Combine salad ingredients
- Cook beef on heated oiled grill / frying pan until beef turns brown and starts to caramelise
- Add dressing (left in jar) to salad leaves / ingredients and toss
- Arrange beef on top of salad with marinade drizzled over the beef
- Decorate dish with spring onions and lime wedges
Tip: You can add Soba noodles to this dish if you wish to make it for a cool day.
Hot pickings on platters from Zarephath Wines
Wine match: Zarephath Pinot Noir
Rosie Singer, owner of Zarephath Wines said that these hot platters are popular on the restaurant menu.
“These are favourites with our guests and easy to make. Just roast the figs or the fennel and grapes until they caramelise and serve warm with a glass of Zarephath Pinot Noir.”
Roast Figs, Honey and Mascarpone
Ingredients
- 6-10 figs
- 4 tablespoons honey
- Black pepper
- Small tub mascarpone cheese
- Handful of almonds
- Sprig of fresh thyme
Method
- Slice fresh figs in half and drizzle with about 3 tablespoons p of the honey and black pepper
- Roast in a moderate oven (about 180 degrees) for 15 minutes
- Meanwhile, mix a small tub of mascarpone cheese with 1 tablespoons of honey to combine
- Toast Almonds in a frying pan on low heat until pale brown or lightly toasted.
- Serve with fresh thyme and if you fancy, sprinkled with icing sugar
Seared Fennel Grapes and Mozzarella
Ingredients
- 1 bunch of grapes
- 1 clove of garlic, crushed
- 1 teaspoon fennel seeds
- 1 ball fresh mozzarella or burrata
- 2-3 tablespoons dukkha
- 1 stalk basil, chopped
- Turkish bread, lightly toasted to serve
Method
- Toss a bunch of favourite grapes with garlic and fennel seeds.
- Sear in a hot frying pan until blistered and a little soft
- Break open the fresh mozzarella or burrata and sprinkle with dukkha
- Serve together with the grapes, fresh chopped basil and some lightly toasted Turkish bread