Adam Liaw's Teriyaki Salmon
This simple recipe from Adam Liaw is healthy and delicious, and comes together in minutes!
Recipes
(Almost) No-Stir Mushroom Risotto
Often paired with an earthy pinot noir, the silky mouthfeel and umami notes of mushroom risotto make an equally compelling partner to a full-bodied, oaked chardonnay. The richness and texture of the wine stand up to the weight of the dish, while toasty, spicy character derived from oak complements the savoury mushroom, and natural acidity helps to clean the palate.
Bagna Càuda with Seasonal Vegetables
Try your hand at this beautiful and simple dinner party starter served with an assortment of fresh seasonal vegetables. In Piedmont, where this dish originates, bagna càuda means "hot sauce", which is exactly what it is - a savoury, buttery dipping sauce. Don't be scared of the anchovy flavour - they melt away into the sauce leaving a rich savoury saltiness.
Baked Artichoke Dip
A popular favourite and one of Vivienne (Viv) Snowden’s ‘go tos’, this artichoke dip is sure to impress this festive season!
Baked Salmon with Harissa & Pistachio Crumb
Elevate your baked salmon, with this satisfying crunch and bold, irresistible flavour. The harissa adds a touch of heat, the pistachios provide a crispness, and the salmon ties it all together beautifully. Pair with salt & vinegar potatoes for a balanced, salty tang.
Braised Sauerkraut Chicken with Potatoes
A simple to cook and warming dish of juicy, golden chicken married with braised sauerkraut and potatoes. Braised sauerkraut is a classic Alsace pairing with dry riesling, with the minerality and freshness of the wine pairing beautifully with the acidity of the cabbage.
Buttermilk & Basil Panna Cotta with Orange Oil
Searching for a perfect rosé-friendly dessert, our team discovered this beautiful summery panna cotta fragranced with zesty citrus and aromatic basil. With a little tartness from buttermilk, and a luscious, silky mouthfeel, this dessert will ensure you rosé all day.
Chocolate Basil Whoopie Pies
Enjoy these pillowy chocolate biscuits with a pretty splash of vivid green as part of your Easter table! Basil and chocolate is an unusual but delicious combination.
Chocolate Lava Cake
No meal is complete without a sweet finish, and a Chocolate Lava Cake is a true classic. This recipe has been shared by our friends at Cuvée Chocolate in Victoria, from whom we source the artisanal chocolate pairings for our Coco d'Vino wine and chocolate pairing flight.
Chocolate Liquorice Tart
This recipe by delicious.com.au promises to sway even the staunchest licorice critic.
Chocolate Rum Balls for Christmas
A rich treat to gift to loved ones, or complete your Christmas dessert table.
Crumbed Lamb Cutlets with Smoky Eggplant Salad
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.
Dark Chocolate and Pear Tart
This elegant tart with its rich chocolate flavours, simple pastry and sweet roast pear is a simple and delicious cold-weather dessert, equally as nice with a coffee as with a fortified wine or fruit-forward red.
Deep-fried Zucchini Flowers
We share this recipe from the delightful Roberta of food-wine-travel.com fame. Roberta Muir – cookbook author, food writer and manager of Sydney Seafood School – has a passion for good cooking, eating and drinking, and exciting travel.
Donna Hay’s Chicken and Chive Pot Pies
As the weather begins to cool there’s nothing as warming as a pie straight from the oven!
Donna Hay's Fish & Fennel Pie
A warming fish pie recipe, with aromatic flavours of fennel, tarragon and lemon.
Duck Breast with Beetroot and Raspberry Purée
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!
Duck, Chicken & Pistachio Terrine
A perfect prepare-ahead starter, or luxurious inclusion on a cheese and charcuterie board, this terrine takes some time to assemble, but is easy to slice and serve when guests arrive.
French Strawberry Dessert Cake
A heavenly sweet treat, with a sugared, crunchy crust and gooey texture underneath. Studded with summer strawberries, this makes a beautiful edible gift.
Greens & Filo Pie
Claire from our Perth team shares her recipe for a picnic-friendly greens and feta pie. She initially discovered it via a column written by actor Stanley Tucci, where he shared some of his favourite recipes. Claire likes to use about half a bunch of silverbeet, half a bunch of kale, and a large bag of baby spinach, with lots of fresh dill and parsley.
Grilled Skirt Steak with Chimichurri
A simple recipe for skirt steak, perfect to slice and share. It's elevated by a savoury marinade and easy-to-prepare chimichurri sauce to cut through the richness, and complemented perfectly by a robust red wine with good tannin structure.
Harvest Tart
Inspired by images of ripe bunches of grapes being taken from the vine during harvest, this Harvest Tart celebrates their juicy sweetness in a sophisticated but simple dish with buttery golden pastry and a rich, moreish almond frangipane filling.
Luscious Belgian Lemon Cake
Using pantry-staple ingredients and simple cooking methods, this zingy lemon cake looks very impressive but would be a great school holiday baking project for the kids.
Maple Roast Pumpkin, Ricotta & Walnut Galette
Sweet roast pumpkin and creamy ricotta are enclosed in a crumbly parmesan crust for this picnic-friendly tart. Best enjoyed with a glass of rosé on a sunny afternoon!
Mr. B's New Orleans Crab Cakes
Mr B's crab cakes are so good because they are primarily crab meat, with just enough breadcrumbs and mayonnaise to hold them together. These are perfect for brunch with poached eggs, for lunch with a green salad, or as a starter with a glass of riesling!
Mulled Wine
A delicious winter warmer to enjoy with friends, this mulled wine is not too sweet and has the perfect balance of spice.
Olives Ascolana
Each year, Claire from our Perth team gathers with friends to cook a three course Italian feast, inspired by the annual delicious Magazine Italian Issue. This recipe was a favourite dish at 'Italian Night' in 2020. While the olives are a little fiddly to assemble, they are so delicious it makes all your efforts worthwhile.
Ottolenghi's Roasted Chicken with Jerusalem Artichoke & Lemon
Roast chicken is always a classic pairing with chardonnay, but the addition of nutty, sweet-roasted Jerusalem artichokes is the ideal partner. Saffron and lemon bring brightness and a floral earthiness to the dish.
Pams 'Best-ever' Butter Chicken with Cauliflower Rice
This delicious butter chicken recipe was created by the very talented Jo Whitton from quirkycooking.com.au and is featured in her book 'Life Changing Food'. This is one of many recipes in 'Life Changing Food' that have become firm favourite in our households. We thank Jo for allowing us to share her recipe.
Pastrami Spiced Roast Beef with Sweet & Sour Cabbage
This roast beef is elevated by the spice rub which evokes the flavours of pastrami piled high in a deli-style sandwich — but the cabbage is so delicious it tries to steal the show!
Persimmon & Burrata Salad
Make the most of seasonal persimmons in this simple but beautiful salad, which makes a lovely starter to share between three-four people, or a perfect light lunch for two.
Pinot Negroni Cocktail
Discover this unique take on a classic cocktail. Old school flavours of sweet vermouth and Campari combine with our Pinot Noir Gin to create a beautifully bitter-sweet result.
Poached Salmon Salad with French Beans & Barley
When asparagus is in season, substitute two thirds of the beans for asparagus, blanching the spears for a minute less than the beans cooked here.
Pork, Pumpkin, Sage & Ricotta Cannelloni
This bubbling pasta bake offers rich and comforting autumn flavours, ideal to pair with a textural white wine or light red. While it takes a little while to assemble, the recipe only needs simple ingredients and techniques.
Raspberry, Rye & Oat Crumble Slice
A lovely slice for sharing over a cup of tea or coffee, with buttery, nutty flavours spiked with the sweet and tangy raspberry jam filling. Simple to make and assemble, just allow a little time for resting the pastry, baking each layer, and allowing it to cool before serving.
Sage, Hazelnut and Lemon Burnt Butter Pasta
It is hard to find a more satisfying and luscious sauce for pasta than a rich and nutty burnt butter scented with sage—even better that it comes together in minutes! This recipe, using store-bought pasta, makes for a simple and delicious dinner party entrée. Use whichever pasta you prefer—this sauce will work with nearly any shape of pasta, including filled pastas or gnocchi. We like to use a pumpkin ravioli or pan fried gnocchi.
Rich Roast Chicken with Chicken Bread
This roast chicken recipe is a lovely centrepiece for a dinner party and the perfect accompaniment to a bottle of chardonnay.
Roast Chicken with Buttery Croutons & Leek
Roast chicken is the classic pairing for chardonnay. In this recipe, the juicy meat and crisp, buttery skin are perfectly complemented by the chardonnay's generosity and round mouthfeel, while the wine's natural acidity helps to clean and refresh the palate.
Roasted Pork Belly with Butternut Squash
Scully thought he knew all there was to know about getting a good crackling on his pork belly until , in 2009, at a food show in Sydney, he learnt the real secret. It was passed on to him by a woman in her late 70s. Scully didn’t get her name but he did get her secret of rubbing half a lemon all over the pork skin, squeezing out the juice as you go, before sprinkling the salt over. It paves the way to crackled glory.
Salmon Crudo with Basil, Lime & Coconut
Literally meaning ‘raw’ in Italian, crudo is simply a dish served uncooked in a dressing. Most commonly made with seafood, it is traditionally dressed in olive oil and herbs, often with some citrus or vinegar. Unlike ceviche, where the fish is ‘cooked’ by the acid in the dressing, crudo is intended to be served raw with the dressing added just before serving.
Salmon Pastrami
A beautiful summertime lunch dish, this salmon pastrami serves 8, with plenty of leftovers for the next day. Begin this recipe a day ahead.
Salmon Tarator
A team favourite which Wine Club Manager Megs often makes for our Spring Fling 'harvest table', this is a light but deeply flavoursome dish which is an impressive centrepiece for a dinner party or festive celebration.
Samson's Paddock: Roasted Cabbage with Herb Yoghurt Sauce
Last winter, Claire from our Perth team hosted a wine pairing lunch at Samson's Paddock in Mosman Park. Their wonderful chef, George, paired our Family Reserve Chardonnay with his new dish of roasted hispi cabbage with a flavoursome yoghurt sauce. He has been kind enough to offer us the recipe to share with you - a lovely accompaniment to your Chardonnay Day bottle.
Shepherd's Pie with Sweet Potato Mash
From delicious Magazine's September 2021 issue, a classic family recipe is updated with a sweet potato topping and aromatic spice - a lovely food match with our 2020 Cabernet Sauvignon Merlot.
Slow-Cooked Smoky Beef with Herb & Cheese Twists
Tender, smoky beef and mushroom topped with flaky golden pastry twists - food for the soul and perfect to share!
Slow Roasted Lamb Shoulder with Peas, Mint & Anchovies
There are few dishes better suited to dinner on a cold night than roast lamb. This recipe is elevated with the umami punch of anchovy in the marinade, with bright freshness of peas and aromatic herbs. Pop into the oven earlier in the day and allow time to work its magic, until the meat is fall-off-the-bone tender, and enjoy with a glass of red.
Smoked Ham Hock Macaroni & Cheese
Alex from our Cellar Door team has shared his family recipe for a creamy, ham-studded Macaroni and Cheese. Easy to scale up to feed a crowd, and sure to please fussy little people, serve golden and bubbling straight from the baking dish.
Spicy Pork & Shiitake Udon Noodles
Comforting udon noodles are packed with savoury pork and mushroom, with a satisfying chilli oil to drizzle over for a warming kick. A winter favourite for Claire, from our Perth team, this is sure to satisfy even fussy eaters and mushroom haters - everyone loves it!
Steak & Blue Cheese Melts
Juicy grilled steak and melted blue cheese are the perfect savoury match for a glass of cabernet.
Steak Tartare fit for a restaurant
Steak Tartare is a classic French starter that is popular for a reason - with a careful balance of rich and tender beef, silky egg yolk and condiments providing texture, savouriness and acidity, it provides the perfect, flavour-packed mouthful. Buy great quality, fresh ingredients and there is no need to be afraid of recreating this elegant bistro dish at home.
Sugo Bugiardo with Linguine
Sugo Bugiardo, or “liar’s sauce”, is a classic Tuscan pasta dish made with pork, fennel sausage, bacon, tomato passata and herbs. Traditionally created as a more accessible alternative to beef ragù, it delivers a rich, savoury sauce that works beautifully with long pasta such as linguine or tagliatelle. We recommend pairing this recipe with Singlefile Great Southern Cabernet Sauvignon Merlot, whose juicy red fruit, savoury spice and medium-bodied structure complement the tomato, pork and fennel flavours in the sauce.
Sweetcorn Dhal with Tomatoes & Chickpeas
A light and flavoursome vegan recipe, delicious on its own, or served with warm flatbread. For a more generous (non vegan!) feast, it makes the perfect accompaniment to an Indian spiced roast chicken.
Tomahawk Steak with Chianti Spices
Claire from our Perth team had to cook a dinner party dish befitting a fine cabernet some friends had brought back from Barossa, and this impressive steak recipe came to mind. Perfumed with a spice mix which evokes the scents of a chianti red, it is a showstopping accompaniment to a fine red wine.
Tomato Tart
The harvest of late summer tomatoes creates a juicy and flavoursome tart, perfect for your next picnic at our cellar door. It can be served warm or cold, as a side dish or on its own as a light lunch.
Torta Della Nonna with Lemon Custard
A classic Italian tart elevated with a refreshing lemony custard and swirls of lemon curd.
Torta di Nocciole (Italian Hazelnut Cake)
Inspired by Cellar Door team member Trix, and her recent travels through Italy's most famed wine regions, Viv sought to recreate a Piedmont baking treat, Torta di Nocciole. A delicious and comforting cake using hazelnuts, which Piedmont is known for, serve simply with icing sugar or a dollop of Piedmont's other famous export - Nutella!
Viv's Panettone Pudding
With a few simple substitutions, Viv puts her own twist on this classic Bread and Butter Pudding dish by Jamie Oliver.
Viv's Pumpkin Gnocchi with Sage
Viv's favourite food pairing she has tried with 'The Vivienne' was while dining at Gordon Street Garage in West Perth — a lush pumpkin gnocchi. Viv has since cooked this recipe from delicious.com - saying “This pumpkin gnocchi with sage is as close as I can get to the Gordon Street Garage dish. Easy to make and superb with our chardonnay”.
Watermelon Salad with Feta & Cucumber
This simple and refreshing watermelon salad is made of sweet watermelon, cucumbers, creamy salty feta, fresh mint and basil. The lime-honey dressing brings this salad together, adding tang and a little extra punch. This watermelon feta salad is best prepared and served right away, but you can make the dressing up to 3 days in advance and save it in the fridge.
Welsh Rarebit Steak
Fast and simple enough to enjoy as a mid-week meal, this cheese-topped steak looks attractive enough to serve at a dinner party. The rich red meat and flavoursome topping are the ideal companions to a bold red wine.
White Chilli Chicken
Perfect for people who prefer chicken over beef, try this twist on a classic recipe.
White Sangria with Peaches
A refreshing and fruity drink for sharing. Perfect for summer parties and to celebrate Sangria Day on 20 December!
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