Spoil your Mum with Great Southern wines!
Spoil your Mum with some Western Australian Great Southern wines paired with some great food suggestions from Masterchef.
This wine has ripe citrus, white peach and subtle flint Grapefruit and riper stone fruit flavours with subtle brioche, nougat, and zesty acidity contribute to a long finish.
As a Western Australian Chardonnay fanatic, you've been savouring the wine for years with and without food. With a glass of your favourite white wine in hand, you can be sure that any meal will be a success in your book. A well-chosen Chardonnay food match can elevate your meal from "quite pleased" to "telling your friends about this combination as soon as possible."
Cauliflower Soup is the perfect accompaniment to our Chardonnay. If you do that, you'll be contacting your Mum to invite her over for Mother's Day dinner. Try some of our other Mother's Day special wine & food pairing great ideas as you grab an extra bottle and give your friends a heads up (or don't, we prefer a peaceful evening at home).
If you love speck and soup all year round, check out this tasty recipe.
- 400g butternut pumpkin, cut into 1.5cm cubes
- olive oil
- 500ml milk
- 800g trimmed cauliflower
- 100g butter, chopped
Speck and Pine Nuts
- 100g speck, rind removed and cut into batons
- ⅓ cup pine nuts
Burnt Butter Sauce
- 100g butter
- ½ bunch of sage leaves picked (and shredded, if large)
- 1 lemon Juice and zest
- salt and white pepper, to taste
- finely sliced shallot, to serve
- Preheat oven to 180C.
- For the Roast Pumpkin, line a flat oven tray with baking paper. Place the pumpkin and toss with a little oil, salt and pepper. Place into the oven and bake, turning a few times, for 40 minutes or until tender and golden on all sides. Remove from the oven and set aside.
- For the Cauliflower Soup, place the milk into a large saucepan and bring to a gentle simmer.
- In the meantime, roughly chop the cauliflower, then place it into a food processor—process to the consistency of large breadcrumbs. Add the cauliflower to the pot. Return to a simmer and cook, frequently stirring, until cauliflower is tender, about 15-20 minutes. To test if the cauliflower is cooked, crush a little piece between your fingertips. It should disintegrate. Add the butter, salt and pepper. Remove from the heat.
- Using a stick blender, blend the soup thoroughly until it is velvety smooth. Alternatively, pour the soup carefully into a blender or food processor and blitz thoroughly—season with salt to taste. Covering the saucepan with a lid and set aside.
- Place speck into a large, heavy-based frypan for the Speck and Pine Nuts. Place over low, medium heat and fry the speck batons until they release their oil and become golden and crispy. Remove speck from the pan and drain on a paper towel.
- Add the pine nuts to the pan of rendered speck fat. Cook until golden brown. Remove pine nuts from the pan and drain on a paper towel—Reserve the pan of rendered fat.
- For the Burnt Butter Sauce, return the pan of speck fat to medium heat and add butter and sage. Cook until butter foams and solids become a rich golden brown and sage is crispy. Remove from the heat and immediately add the lemon juice. Stir through the zest and salt.
- To serve, gently rewarm the soup and spoon it into serving bowls. Top with the roast pumpkin, crispy speck, pine nuts and finely sliced shallot. Spoon the burnt butter and sage over the top and serve immediately.
Tasting Notes: Lifted violet perfume with lavender, white pepper, baking spice and subtle cedar notes. Powerful and refined palate showing vibrant blackberry, dark plum with hints of clove. Supportive tannin and balanced acidity lead to a long, even finish.
James Halliday 2022 - 95 Points
Our Mother's day Food pairing suggestion would be with Masterchef Season 14 Burnt Cabbage with Smoked Tomato Beurre Blanc and Pork Fat Pangrattato.
- 1/4 drumhead cabbage
- pinch salt
- pinch ground white pepper
- 10ml grapeseed oil
- 6 granny smith apples (or 750ml juice)
Smoked Tomato Beurre Blanc
- 3 vine-ripe Tomato
- pinch salt
- pinch ground white pepper
- 20ml extra virgin olive oil
- 50ml white vinegar
- 150g cold unsalted butter, diced
Pork fat Pangritata
- 1 pork cutlet
- 25g ciabatta roll
- 1/2 zest of lemon
- 5ml lemon juice
- ground white pepper
- Preheat oven to 250°C fan forced with grill
For the burnt cabbage, Place a large pan on medium heat. Season the cabbage with salt and white pepper. Pour grapeseed oil into a hot pan, then place cabbage in, cooking until dark in colour—flip cabbage onto its other side and repeat.
- While your cabbage is cooking, cut the apple into small wedges. Place apples in a juicer, pour juice into a small pot and reduce to a liquid caramel consistency—Reserve in a warm spot.
- Once your cabbage is coloured on both sides, place the pan in the oven as close as possible to the grill and cook until tender, almost charred, and black, flipping the cabbage every 5 minutes.
- Once your cabbage is tender and charred, place it to the side.
Beurre Blanc cut tomatoes into eight wedges for the smoked Tomato and placed them on a circular track. Place some hot coals from the hibachi in the bottom of a medium stainless-steel bowl, then sprinkle them with wood chips. Place your Tomato loaded rack on top and cover with the same sized bowl creating a smoking chamber. Leave to smoke for 10 minutes.
- Once the tomatoes are smoked, place them on a baking tray, season with salt and pepper and drizzle with olive oil. Bake in the oven as close as possible to the grill for 10-15 minutes or until they are dark in colour.
- When your tomatoes are coloured, place them into the jug of a stick blender and blitz to a fine puree. Pour the tomato puree and vinegar into a medium saucepan and bring to a simmer. Whisking constantly, start to incorporate the diced butter 1 cube at a time until all the butter is added and the sauce has the consistency of pouring cream. Check the seasoning and set it aside.
For the pork Fat Pangritata, take the skin and fat off the cutlet using a small knife. Remove all the fat from the skin. Placing the skin on a tray lined with baking paper and season with salt. Place another piece of baking paper on top of the skin, then place another tray on top. Bake at 250°C for 10-15 minutes or until crispy. Set aside to cool.
- Cut the pork fat into small 2mm cubes and place in a small saucepan. Place the saucepan on low heat and slowly cook until there is liquified pork fat and small chunks of crispy pork. Strain the liquid from solids into a small saucepan and reserve the solids in a small bowl.
- Take 25g of ciabatta and shred by hand into a medium/fine crumb. Place the small saucepan of liquid pork fat and sprinkle in the breadcrumbs. Cook on low heat until crispy and golden. Once the bread is crispy, take it onto a baking tray lined with a paper towel.
- Once the crispy pork crackling is cool, roughly chop and set aside.
- Once your crumbs are drained and cold, place them into a small mixing bowl, mix with the crispy pork fat, the chopped pork crackling, lemon zest and lemon juice—season with salt and pepper and reserve.
- Brush the burnt cabbage with the apple caramel and place in the oven for 5 minutes to warm.
- Take the cabbage from the oven. Remove the outer two leaves and discard. Using an offset spatula, transfer the cabbage onto a serving plate. Fan the layers of the cabbage so it looks like an open flower and is still attached at the core. Drizzle the beurre blanc over the fanned cabbage, filling in the gaps, then sprinkle over the pangritata.
If you've got some cabbage lying around the bottom of your fridge, why not turn it into this incredible dish featuring pork fat pangritata and a smoked tomato beurre blanc
Vinifera sacra from the Great Southern Region of Western Australia.
To my taste, citrusy sauces go well with oily fish like sardines and Mackerel, large garlicky prawns, and chargrilled squid. Fried fish like goujons, whitefish and fish and chips, and grilled chicken or lamb are also good accompaniments (without a powerful marinade) to this wine.
It is also suitable for salads with a light dressing, stir-fries and Asian style curries.
Serve at 10-12 degrees Celsius. Alternatively, you can decant the wine into a clean glass bottle and keep it in the fridge for up to 6 months. It will take on a slightly different character from the original wine but is still very enjoyable.
- 1 Blue Mackerel
- 10g vegetable oil
- 1 banana leaf
Charred Tomato Sambal
- 1 vine-ripened tomato, stem removed
- 3 birdseye chillies, stems removed
- 2 long red chillies, stems removed
- 1 Asian shallot, peeled
- 10g shrimp paste
- 2 garlic cloves, peeled
- 75g vegetable oil
- 60ml water
- 12g palm sugar, grated
- 5g salt
- Place a small wire rack over a medium open flame on the stovetop.
For the blue Mackerel, place fish on a chopping board with the head facing you. Use a pair of scissors to cut the fins off and discard them. Continue using scissors, cut through the backbone to release where it joins the head, being careful not to cut through the skin. Starting from the head, slowly cut along either side of the ribcage and through the rib bones.
- Turning the fish around, so the tail is facing you and make an incision by running a knife from the middle of the belly down to the tail to open the fish.
- Starting back at the head, gently pull the backbone from the fish running your fingers between the flesh and backbone until you reach the tail. Cut through the backbone at the tail end and discard.
- Remove the rib bones from the belly by holding the knife parallel to the flesh and gently run your knife under the bones staying as close as possible. Flip the fish over and repeat on the other side.
- Remove any pin bones using fish tweezers.
- Place on a tray with the skin side up in the fridge to dry.
For the charred Tomato Sambal, char the tomatoes, chillies, shallot, and shrimp paste on a wire rack over a medium open flame on the stovetop until the skins are charred and wilted.
- Place the charred tomatoes, chillies, shallot, shrimp paste and garlic in a food processor and blend until smooth.
- Heat the 75g of oil in a wok, then carefully pour the paste in to fry gently over medium heat. Cook for 4-5 minutes until the oil turns dark red. Carefully add the water and cook over low heat for 8-10 minutes until dark red and thickened.
- Season with palm sugar and salt.
- Place a small wire rack over a medium open flame on the stovetop.
- Remove the fish from the fridge, lightly brush the skin of the Mackerel with vegetable oil and season the skin.
- Placing the Mackerel, skin side down, onto the wire rack and cook for 2-3 minutes until the flesh is almost cooked. Moving the rack to control the heat and checking the fish char.
- Place a serving plate in the oven to warm.
- Remove the Mackerel from the heat and turn it onto a warmed plate lined with a piece of banana leaf.
- Serve with charred tomato sambal in a ramekin garnished with a few slices of calamansi lime.
Seafood lovers will appreciate this baked mackerel recipe with a hot tomato sambal sauce.
It's simple to see why Cabernet Sauvignon is so popular in the culinary world. Tannic structure and crimson and black fruit tastes make it an excellent accompaniment to heavy foods.
James Halliday - 95 Points
Perfumed blue fruits, cassis, undergrowth and bay leaf.
Intense and elegant palate of ripe blackberry, dark mint chocolate, clove and garden herbs. Layered and generous mouthfeel with supportive fine tannin and gentle acidity leading to a long finish.
It's Mother's Day, and you're looking for meals to serve with your favourite. Lange Estate has you covered. Our wines pair with just about everything, from red meat to seafood.
And, with their tannic structure, they will stand up to your Mother's meatloaf. So we have chosen to pair it with the Kohlrabi Salad with Eye Fillet and a great dressing.
Dig into this delicious Kohlrabi salad with a mouth-watering beef eye fillet, a winning dish for any occasion!
Beef Eye Fillet
- 800g eye fillet
- 1 lemongrass stalk
- 3 cloves garlic
- 4 tbsp oyster sauce
- 3 tbsp sugar
- 2 tbsp soy sauce
- pinch salt
- extra virgin olive oil
- 1 kohlrabi
- 2 God Stopper chillies
- 2 cloves garlic
- 4 cherry tomatoes, halved
- ½ cup fish sauce
- 1 tsp sugar
- 1 lime, juiced
- 1 tsp shrimp paste
God Stopper Dressing
- 2 God Stopper chillies
- 2 cloves garlic
- 2 limes, juiced
- 2/3 cup fish sauce
- 3-4 tbsp sugar, to taste
- handful coriander leaves
- sorrel leaves to serve
- Preheat the oven to 190°C. Prepare a hibachi.
- To prepare the Beef Eye Fillet, trim away excess fat and sinew from the fillet and set it aside at room temperature.
- Finely slice the bottom half of the lemongrass stalk and pound, along with the garlic, using a mortar and pestle until pasty. Add to the beef along with the remaining ingredients. Rub the mixture into the eye fillet and set aside for at least 20-30 minutes.
- For the Kohlrabi Salad, peel and grate kohlrabi and set it aside in a bowl.
- Pound the chillies and garlic using a mortar and pestle for the dressing and transfer to a bowl. Slightly bruise the cherry tomatoes in the mortar and pestle and add to the bowl. Add fish sauce, sugar, lime juice, shrimp paste and salt and mix ingredients until the sugar dissolves. Balance the dressing to taste, stir through the grated kohlrabi and set aside.
- For the God Stopper Dressing, pound the chillies and garlic in a mortar and pestle and place the mixture into a bowl. Add remaining ingredients and mix until the sugar is dissolved. Balance the dressing to taste. Remove two tablespoons, set aside for later use, and stir through the coriander into the remainder.
- To cook the eye fillet, remove the eye fillet and place it on a lined tray. Baking in the oven until the internal temperature reaches 40°C.
- Add the two tablespoons of reserved dressing to the marinade, mix and set aside.
- Once the temperature of the eye fillet reaches 40°C, for about 22-24 minutes, remove it from the oven and place the beef on a hibachi. Baste the eye fillet continuously with the marinade until a rich crust forms and the internal temperature reaches 49-50°C, about 5-10 minutes, depending on the thickness of the beef. Removing from the heat and set aside to rest for at least 10 minutes before slicing thinly to serve.
- To serve, place the Kohlrabi Salad and the God Stopper Dressing into two different bowls. Arrange beef slices on plates and garnish with sorrel leaves.
NOSE - A heady mix of aromas - vibrant citrus, lime zest, bath salts, green tea.
PALATE - Kaffir lime, nectarine, mandarin, and zesty acidity provide a long, driven palate. Read Full Tasting Note
AWARDS & REVIEWS
James Halliday | 93 Points
Pair this West Australian Riesling with Yuzu and Berry Cake from Masterchef Season 14.
Recipe by Steph Woon
- 4 eggs
- 80g caster sugar
- 50ml water
- 40ml grapeseed oil
- 1/2 tsp vanilla extract
- 90g self-raising flour
- 3 egg yolks
- 50g caster sugar
- 75g yuzu juice
- 50g butter, cubed
- 50g strawberries, hulled and quartered
- 50g raspberries
20g caster sugar
- 100g strawberries, hulled and quartered
- 20g caster sugar
- 500g thickened cream
- 50g pure icing sugar, sifted
- 1 tsp vanilla paste
Tangy yuzu and sweet berries combine beautifully to create a truly decadent dessert for mother's day
- Preheat oven to 170°C fan-forced. Line a 36cm x 24cm shallow baking tray with baking paper.
- For the Vanilla Sponge, separate the eggs into two mixing bowls. Whisking the egg whites with 50g of the caster sugar to soft peaks. Set aside.
- Add the remaining 30g caster sugar to the egg yolks and whisk until pale. Add the grapeseed oil, water and vanilla into the egg yolk mixture and whisk until incorporated. Removing the bowl from the mixer and fold in the self-raising flour. Fold the egg white mixture into the egg yolk mixture.
- Pouring the batter into the prepared tray and bake until risen, golden and lightly springy when gently pressed. Removing from the oven and allow to cool slightly.
- Using a 15cm cake ring, cut out 2 circles and 2 half circles. Covering with a clean tea towel and set aside.
- For the Yuzu Curd, fill a saucepan with some water and bring to a simmer.
- Place the egg yolks, sugar and yuzu juice into a metal bowl and whisk until the sugar is dissolved. When the egg mixture thickens, whisk in the butter one piece at a time.
- Remove from the heat and pour into a shallow tray. Cover the surface with plastic film and place it into the fridge to chill and set.
- For the Berry Jam, combine all ingredients in a medium saucepan and cook on medium heat for about 10 minutes until the juice reduces to a sticky consistency. Remove from heat and transfer the jam onto a tray. Set aside to cool completely.
- Combine all ingredients in a bowl for the Macerated Strawberries and mix well. Set aside for 10 minutes, then drain.
- For the Vanilla Cream, combine ingredients in a bowl and whip to medium to stiff peaks.
- Transfering the cream into a piping bag and set it aside in the fridge until ready to assemble the cake.
- Once all elements are cool, assemble the cake. Place a 15cm cake ring onto a serving plate. Place the 2 half rounds of sponge into the cake ring to make a base layer. Pipe some cream around the outside edge of the cake. Fill with curd. Add some macerated strawberries and jam over the centre of the cake. Add the next layer of the cake and repeat the cream, curd, and jam layer. Press the final sponge layer onto the cream and remove the cake ring. Covering the cake with the remaining whipped cream. Garnish the top with assorted berries.
- Store cake in the fridge until ready to serve.
Click the links to Masterchef Season 14 - on Channel Ten for more great recipes.