Smoked Short Ribs, Creamed Corn Puree & Zhoug Sauce

Serves: 6 Prep: 20 mins Cook: 4-6 hours Pair: Lovedale Road Vineyard Shiraz

Indulge in a hearty and flavorful pairing: Lovedale Road Vineyard Shiraz with a fall-off-the-bone Smoked Short Ribs recipe.

This decadent dish is perfect for a cozy autumn dinner party or a special weekend meal. The silky tannins of the Lovedale Road Shiraz beautifully complement the rich smokiness of the short ribs, while the wine’s complex fruit notes enhance the natural flavours of the beef. Ready to impress your guests? Follow our easy-to-follow recipe and discover why this combination is a match made in culinary heaven.

Ingredients

2 x Short Rib Racks (approx. 5kg)

BBQ rub

Oil

Corn Puree

400g corn

1 shallot

200ml vegetable or chicken stock

50ml cream

50g butter

Salt

2 cloves garlic

Zhoug Sauce

1 handful coriander

2 jalapenos

2 tbsp lemon juice

2 cloves garlic

1 tsp cumin

1 tsp cardamom

1 handful parsley

200ml oil

Salt

1 pinch chilli flakes

Method

Short Ribs

1. Set your smoker up to 130c and add your favourite wood chunks – we used cherry wood
2. Remove the membrane from the back of the ribs *see tips* and rub the ribs with oil and apply your favourite BBQ rub to the ribs
3. Smoke the ribs for 4-6 hours or until internal temp is 93c *see tips*
4. Allow to rest for 15mins, wrapped gently in foil or butchers paper before slicing

Corn Puree

1. Dice shallot and garlic. Sweat on medium heat with a little oil and butter
2. Add corn, salt and stock. Cover and cook for 10 mins at a simmer
3. Blend corn adding the cream as you go. Best to add the cream in slowly until you get to the consistency you are looking for
4. Pass corn puree through a sieve to remove remaining kernals/lumps

Zhoug Sauce

1. Place all the ingredients (except oil) into a mini food processor and blitz whilst gradually adding the oil until you reach your desired consistency. I added 200ml but it may be a little more/less for you

Essential Tools

• Chef knives
• Chopping board
• BBQ
• Mini food processor
• Food processor
• Saucepan
• Sieve
• Tongs
• Measuring/weighing utensils

Tips/Tricks

• Cooking the ribs at a low temp (between 120-140c) allows for the fat to melt slowly which gives the meat a beautiful soft texture
• Add a water bath (tray of water) or spritz the meat with a little water during the cook. This helps keep the meat moist and for the smoke to bind
• The membrane is a layer of fat on the bones of the rib – remove this by cutting the corner with a knife and peeling it back. This membrane is tough to chew on. Alternatively, ask your butcher to help 😉
• Allow the meat to rest for 15mins – 30mins, gently wrapped before cutting
• Ribs typically take 4-6 hours to cook but cooking low n slow can often take longer, even shorter time!
• If your cook finishes quicker than anticipate then wrap the ribs in foil, an old towel and leave in a esky/cooler to keep warm. They will happily sit for 1-2 hours without losing too much temperature.

These wines would also pair fantastically with this recipe:

Slow Cooked Lamb Shoulder with Mint Salsa Verde

Serves: 6 Prep:  15 mins Cook: 3.5-4 hours Pair: Special Release Tempranillo

The rustic tannin structure combined with juicy purple fruits of our Special Release Tempranillo pairs perfectly with this slow cooked, melt-in-your-mouth lamb shoulder. The mint salsa verde makes the lamb shine with it’s herby deliciousness!

A delicious long lunch or dinner party idea to impress your guests.

Ingredients

2kg lamb shoulder

4 bunches dutch carrots

Olive oil

Salt

Salsa

50g mint

50g parsley

6 anchovies

2 tsp capers

3 tbsp lemon juice

3 cloves garlic

150-175ml olive oil

Method

Salsa Verde

1. Add all ingredients (except oil) to a food processor and gradually add the oil blending until it’s at the consistency you want.

Lamb

1. Slice the lamb in a crisscross fashion – being careful not to slice too deep
2. Rub the lamb w/ half the salsa verde
3. Place on a wire rack in a roasting tray and pour a cup of water into the tray
4. Roast uncovered @ 150c for 3.5-4hrs or until internal temp is approx. 93c
5. Remove, cover gently in foil and cook the carrots

Carrots

1. Clean the carrots or peel them if preferred.
2. Roast @ 160c for 10-15mins or until fork tender

Essential Tools

• Chef knives
• Chopping board
• Food processor
• Roasting tray w/ wire rack
• Baking tray
• Weighing/measuring utensils

Tips/Tricks

• If you can leave the lamb to infuse/marinade overnight then it’ll impart more flavour
• ALWAYS allow your meat to rest before serving
• cooking the lamb to 93c brings it past being “well done” and makes the meat super tender and falls off the bone
• when checking the doneness of the lamb you should be able to poke a knife/skewer through it without any resistance

These wines would also pair fantastically with this recipe:

Lamb Shank Ragu & Mint Crème Fraiche

Serves: 6 Prep: 12 mins Cook: 3-4 hours Pair: Special Release Montepulciano

Our Special Release Montepulciano and this lamb ragu dish is a match made in heaven. Enough to serve 6, this will be your new favourite go-to pairing that will transport you to Abruzzo. Buon appetito!

Ingredients

4 x Lamb shanks
2 x 400g tins cherry tomatoes
4 cloves garlic
½ red onion

1 carrot
4 anchovies
1 orange – juiced & zested
2 sprigs rosemary
70g tomato paste
150ml Montepulciano or any dry red wine
Olive oil
Salt

Gnocchi
100g crème fraiche
Handful mint leaves

Instructions

1.Season and sear the lamb shanks in a hot pan – approx. 6-8 minutes. Remove and set aside.

2. Sweat the red onion, carrot and garlic for 2 minutes in same pan

3. Add tomato paste and cook for a further 30 seconds

4. Add rosemary, tinned tomatoes, chopped anchovies, orange juice, zest, red wine & salt and bring to a simmer

5. Place shanks in a casserole dish and pour sauce over the top

6. Add baking paper and tightly cover it in tinfoil – cook @ 160c for 3-4 hours

7. Blend the crème fraiche & mint together and store in the fridge until ready

8. Once the lamb is tender then shred from the bone and discard the bones

9.Serve with pasta of choice, we love to serve it with gnocchi

10. Pour yourself a big glass of Montepulciano and live like Italian royalty!

Essential Tools

• Chef knives
• Chopping board
• Casserole dish
• Frying pan
• Weighing/measuring utensils
• Tongs

Tips/Tricks

• When slow cooking timing can be a little off, if the lamb can be easily pulled off the bone at around 3 hours you will be right!
• This recipe is great made in advance and can also be frozen
• If the sauce is too runny after you have shredded the lamb then you can mix in cornflour/water mixture (1tsp:1tbsp)
• If you can’t get lamb shanks you could substitute lamb shoulder and cut it into chunks – cooking times will vary

Wines that would also pair perfectly with this recipe include:

Pork Chops with Olive and Sundried Tomato Salsa

Serves: 4 Prep: 15 mins Cook: 15 minutes Pair: Special Release Pinot Noir

A great winter dish to warm up the next dinner party you have!

Paired with our silky, smooth Special Release Pinot Noir you are onto a real winner.

Method

Salsa

1. Chop the sundried tomatoes & olives. Prepare the remaining ingredients as described in the recipe card
2. Add all the ingredients to a bowl and toss to combine

Pork

1. Line your chopping board with cling film and place a pork chop on top with another layer of cling film on top
2. Using a heavy weight, rolling pin, saucepan or your fists smash the pork until it’s about 1cm thick
3. Season generously and sear in a hot cast iron pan for approx. 2mins per side
4. Allow to rest for 2-3mins before serving
5. Serve with some mashed potatoes or salad of your choice

Tips/Tricks

• The salsa can be prepared in advance and so can the smashing of the pork so it’s a great dish to serve quickly at a dinner party
• Always rest your meat before serving
• Not a pork fan? Try serving this with a pounded chicken breast instead
• To get a good sear make sure your pan is good and hot before adding your meat – otherwise it’ll just steam it and you won’t get that nice crust/sear

Suggestions for wines that would pair perfectly with this recipe include:

Sweet Potato & Mushroom Lasagne

Serves: 4 Prep: 20 mins Cook: 25 mins Pair: Steven Vineyard Shiraz

It’s true that shiraz will always pair well with protein, as they can bond together to produce a delicious result. If you want to delve into the science behind it all, check out this Food, Wine and Biochemistry blog.

But, what if you wanted to go another way to pair your shiraz and try something out-of-the-box that will be incredibly tasty, simple to make at home and vegetarian. 

Enjoy this Sweet Potato and Mushroom Lasagne recipe which is made for enjoying alongside our 2019 Steven Vineyard Shiraz. Aromatic, vibrant and just sensational!

Ingredients

6-9 pasta sheets

200g ricotta

100g shredded cheese

Sweet Potato Puree

500g sweet potato

1 knob butter

Salt

Bechamel

2 heaped tbsp flour

40g butter

500ml milk

1 clove garlic – crushed

salt

Mushroom Mix

700g portobello mushrooms

50g butter

75ml oil

salt

thyme

Method

Sweet Potato Puree

1. Peel and dice the sweet potato into bite sized pieces
2. Boil them in salted water approx. 12-15mins
3. Once soft, strain reserving 60-80ml water
4. Blend, adding a knob of butter and 50ml water – if too thick add more until smooth but not runny

Mushrooms

1. Slice mushrooms finely
2. Fry in batches in oil until soft, finish with a knob of butter in the pan *see tips*
3. Salt mushrooms at the end as during the process it will release more water

Bechamel

1. Heat butter and crushed garlic in saucepan
2. Add flour and stir to combine
3. Gradually add the milk, whisking all the time so no lumps form
4. Season

Preparing Lasagne

1. Place a thin layer of sweet potato on bottom of casserole dish
2. Add a layer of mushrooms and sprinkle of thyme or dried herbs
3. Add a few blobs of ricotta – it doesn’t need to be a perfect smooth layer
4. Use 2-3 pieces of lasagne sheets – depending upon the size of your casserole dish
5. Spread a thin layer of bechamel on top
6. Repeat until you have 3 layers
7. Sprinkle cheese on top
8. Bake @ 180c for 20-25mins

Essential Tools

• Chef knives
• Chopping board
• Whisk
• Saucepan x 2
• Frying pan
• Blender
• Measuring/weighing utensils
• Casserole dish – pictures is a 2.5L Pyrex dish

Tips/Tricks

• Each component can me made in advance and cooked later in the day if doing for a dinner party
• Once the mushrooms are cooked, they will release a little more juice/liquid so just strain this off before making the lasagne
• Don’t crowd the frying pan when cooking mushrooms – this will just steam them and make them soggy and release more liquid. Cook in batches and add the butter at the end to finish
• This dish can be reheated and will keep for a couple days in the fridge or alternatively can be frozen too

Wines that would also pair perfectly with this recipe include:

Peach Salad

Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Sparkling Rose

This refreshing dish is the perfect way to celebrate the warmer weather. De Iuliis Sparkling Rosé, with its delicate floral notes and crisp acidity, beautifully complements the sweetness of ripe peaches and the vibrant flavors of a summer salad. Looking for a light and elegant lunch or a delightful dinner? Our easy-to-follow recipe will have you enjoying this delicious pairing in no time.

Ingredients

3 x peaches

100g rocket

75g walnuts

200g sourdough bread

50g feta

½ red onion – thinly sliced

6 slices bacon – cut into lardons

1 handful basil leaves

Dressing

4 tbsp olive oil

4 tbsp balsamic vinegar

Salt

Pepper

Method

1. Tear up the bread into large croutons and toss in olive oil and seasoning. Bake @ 180c for approx. 10 minutes
2. Candy the walnuts by adding 50ml of water and 2 tbsp sugar to a frying pan. Once the water is simmering, add the walnuts and stir regularly for 2 mins. Place the candied nuts on a baking tray with some greaseproof paper to cool. Once cooled roughly chop
3. Fry bacon until crispy in a little oil – approx. 5 minutes. Drain and allow to cool
4. Slice peaches into bite-sized pieces.
5. Combine salad dressing whisk or shake in a sealed jar
6. To make the salad – place all ingredients into a salad bowl, add ½ of the dressing and toss to combine

Essential Tools

• Chef knives
• Chopping board
• Frying pan
• Baking tray
• Salad bowl
• Jar or small mixing bowl

Tips/Tricks

• Lardons, croutons and walnuts can all be made in advance – just store in an airtight container
• This salad is great for lunch or dinner – bulk it up by serving with some grilled chicken thighs
• We always add ½ of the salad dressing when combining – this allows for more should you wish
• Can’t get any peaches? Substitute nectarines, red apple or even orange segments instead

These wines would also pair fantastically with this recipe:

Pineapple Chilli Chicken Wings

Serves: 4 Prep: 15 mins Cook: 50 minutes Pair: 2022 Estate Verdelho

To celebrate the release of our 2022 Estate Verdelho we created this cracking chicken wing recipe. The touch of heat from the wings is soothed by the luscious tropical fruit characteristics of our 2022 Estate Verdelho.

Ingredients
40-48 chicken winglets
2 tbsp oil

Rub
1 tbsp salt
½ tsp cayenne pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tbsp brown sugar

Sauce
425g tinned pineapple & juice
1 tbsp ketchup
2 tsp chilli flakes
120g white sugar
120ml cider vinegar
1 tbsp lime
1 tbsp cornflour

Garnish
Sesame seeds
Coriander
Spring onion – sliced
Lime wedges

Instructions

Sauce
1. Blend the pineapple and juices into a puree
2. Add to a saucepan along with sugar, chilli, vinegar and ketchup
3. Bring to a simmer and simmer for 5 minutes
4. Stir in the lime juice
5. Mix cornflour with 2 tbsp cold water and stir into the sauce, continue simmering for 2 minutes
6. Split the sauce into 2 containers

Wings
1. Toss the wings in oil
2. Add all rub ingredients together and toss the wings in it – leave to marinate for 30mins or overnight if time permits
3. Heat the oven to 150c and place wings on a wire rack
4. Cook for 15mins and then baste with the sauce and cook for a further 15mins
5. Turn the wings over, baste and cook for a further 15mins
6. Remove from the oven and toss in the remaining sauce
7. Sprinkle garnish on and pour yourself (another) glass of verdelho!

Tips & Tricks

• If you are short on time, just toss the wings in the rub and cook.
• The longer you marinate them the more flavour they take on board
• Splitting the sauce in 2 containers means cross-contaminaton won’t occur
• Add more chilli flakes to take the heat of the wings to another level
• Using a wire rack helps the air circulate & cooks the wings evenly

Essential Tools

• Chef knives
• Chopping board
• Large mixing bowl
• Ziplock bag
• Measuring/weighing utensils
• Small food processor
• Wire rack & baking tray
• Pastry brush

Wines that would also pair perfectly with this recipe include:

Korean Fried Rice

Serves: 4 Prep: 10 mins Cook: 12 mins Pair: Estate Shiraz

Our Estate Shiraz is a great choice of wine for any days ending in in Y. So, with that in mind we’ve paired it with a super tasty and easy weeknight dinner of steak with Korean fried rice to have your taste buds singing!

Ingredients

3 cups rice – cold

400g kimchi – roughly chopped

600g steak – bavette, skirt or flank

1 sheet nori

2 spring onions – sliced

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp oil

Sesame seeds

4 eggs

Method

1. Toast the nori by waving it over the flame on the gas cooker – this takes only about 20 seconds, be careful it doesn’t set on fire. Allow to cool and then cut into matchsticks
2. Cook steak on grill or in a hot pan for 3mins per side or until internal temp is 48-52c. Allow to rest for 6+ mins and slice thinly. Meanwhile, prepare the rice
3. In a wok or high sided frying pan add the oil on high heat and cook the kimchi, juices and whites of the spring onion for approx. 1-2mins. Put a pan on to fry eggs
4. Add cold rice, breaking it up along with soy & sesame – cook for 3-4mins or until hot throughout
5. As the rice cooks, fry 4 eggs sunny side up
6. Place the rice in a bowl, add steak to the side, top with a fried egg, spring onions and sesame seeds

Essential Tools

• Frying pan
• Wok or high sided frying pan
• Chopping board
• Chef knives
• Weighing/measuring utensils
• Spatula
• Wooden spoon

Tips/Tricks

• When making fried rice ALWAYS used day old rice or at least rice you made that morning. Ensure rice has cooled sufficiently, store it in the fridge until ready to use and cook through before serving
• 3 cups cooked rice is the equivalent of 1 cup uncooked rice
• ALWAYS rest your steak before slicing – I find the cuts mentioned above require a little more time to rest than ribeye or sirloin
• Want to add a little extra kick to the dish? Serve with a spoon of sambal

These wines would also pair fantastically with this recipe:

Prawn and Chorizo Pasta

Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Single Vineyard Pecorino

The zippy salinity and textured palate of our Single Vineyard Pecorino is the perfect accompaniment for this delicious Prawn and Chorizo pasta.

You’ll be transported to the warm Italian sun as soon as this combination hits your tastebuds.

Ingredients

3 x chorizo

12 x prawn cutlets

2 cloves garlic – crushed

50g piquillo peppers

400ml cream

Salt

Oil

3 tbsp chopped coriander

350-400g rigatoni pasta

Method

1. Put the pasta water on to boil
2. Finely chop the prawn cutlets
3. Dice the piquillo peppers
4. Remove chorizo from the casing
5. Fry the chorizo in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
6. Add piquillo & garlic and cook for a further minute
7. Add prawns and cook for a minute
8. Add cream and simmer – adding it in stages so that it comes to a simmer quicker and also thickens quicker too
9. Add cooked pasta and some pasta water, toss to combine and finish with coriander

Essential Tools

• Chef knives
• Chopping board
• Sauce pan
• Frying pan
• Tongs/wooden spoon
• Measuring/weighing utensils

Tips/Tricks

• We used chorizo but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage
• Adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker, which helps not to overcook the prawns
• Chopped parsley will also work with instead of coriander

These wines would also pair fantastically with this recipe:

Pork Sausage and Kale Gnocchi

Serves: 2 Prep:  10 mins Cook: 10 mines Pair: Special Release Sangiovese

Light, bright and fragrant best describes our Special Release Sangiovese. So when you pair it with a deliciously decadent pork sausage and kale pasta, well you’ve got a match made in foodie heaven!

A quick mid-week dinner or an easy entertaining idea to impress your guests.

Method

1. Put water on to cook gnocchi
2. Remove sausage meat from casings and make mini balls from them – a little larger than a grape
3. Fry the sausage for approx. 2 mins on high heat until golden
4. Add shallots, garlic, thyme and knob of butter and cook for a further minute
5. Add kale and cook for 2 mins – meanwhile, add gnocchi to boiling water
6. Add cream to frying pan and cook for 1 minute
7. Next, add cooked gnocchi along with 2 tbsp of salted pasta water
8. Finish with parmesan cheese and cracked black pepper

Essential Tools

• Chef knives
• Chopping board
• Saucepan
• Non stick frying pan
• Tongs/spatula
• Measuring/weighing utensils

Tips/Tricks

• Pasta/gnocchi water should be heavily salted – taste like the sea!
• Adding the starchy pasta water to your sauce helps to thicken and bind the sauce to the pasta/gnocchi
• I used Italian pork sausages but you can use any type of pork sausage available
• Substitute spinach, leeks or asparagus if you aren’t a fan of kale

These wines would also pair fantastically with this recipe: