This delicious Risotto recipe is from Lesley Wiles, a long time friend of Singlefile Wines matches beautifully with our Singlefile Great Southern Pinot Noir and Run Free Pinot Noir.
This pork recipe is one of Viv Snowden’s favourites – it features coke, pineapple and cherries! Viv says, “It’s important to order the pickled pork ahead of time as it should be brined by the butcher for at least a week. By cooking it in Coke, the meat is tenderised and slightly sweetened. The orange juice glaze adds acidity and cuts through the fat.” Serve this pork dish with Singlefile’s Clément V complements the sweet pineapple/cherry topping) or Frankland River Shiraz (to enhance the spicy mustard orange glaze).
A family favourite meal of lamb and veg is elevated by a crunchy crumb and smoky eggplant; by Julia Busuttil Nishimura from her excellent cook book A Year of Simple Family Food.
Chef Alex Fleury from our Cellar Door team has shared his lovely recipe for tender roasted duck breast with beetroot and raspberry purée and greens - a perfect match for your Cabernet Day wine!
Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.
It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
