Food and wines...
Swinging Bridge Estate have asked some of our favourite restaurants and suppliers to provide us with a recipe to match a Swinging Bridge Wine.
Mandagery Creek Australian Farmed Venison
Mandagery Creek Australian Farmed Venison was established in July 2002 with a commitment to process superior, young Australian Red deer. They produce a lean and subtle venison that is an exciting, accessible and healthy alternative red meat. Venison is a versatile and extremely tender meat that is easy to cook while also possessing the desirable qualities of being low in fat and high in iron.
Seared Venison with Roasted Garlic , Cauliflower Cream & sauteed Radicchio
Serve with the soon to be released Swinging Bridge Estate 2008 Verdelho
Ingredients:
3 heads of garlic
Cauliflower Cream:
Head of cauliflower, hard stalks removed
300mls cream
200mls chicken or vegetable stock
salt to taste
Venison:
2 Venison Tenderloins or 1kg Venison Leg piece
2 tablespoons olive oil
Freshly ground black pepper
6 radicchio leaves, tough white bits removed
2 tablespoons balsamic vinegar
Cauliflower Cream:
Place all ingredients in a heavy-based saucepan. Cook over a low heat until the cauliflower is soft. Puree the cauliflower in a food processor, adding liquid from saucepan as necessary to achieve a thick consistency.
Roasted Garlic:
Leaving the outer skin on the head of garlic, cut each one in half (acrossways) so that the effect is that of a flower. Place in a moderate oven for 35-40minutes until soft, aromatic & golden brown.
Venison Tenderloin:
Bring the venison to room temperature, rub with olive oil and freshly cracked pepper. In a hot pan or on a hot BBQ plate, sear the venison and cook for 3 minutes on each side; set aside to rest under loose foil for 5 minutes. When serving, slice the tenderloin as medallions.
Venison Leg Piece:
Heat the oven to 180 degrees celcius. Bring the venison to room temperature, rub with olive oil and freshly cracked pepper. In a hot pan sear the venison on all sides. Place in a roasting pan and roast the leg piece for 25 minutes. Allow to rest for 5 minutes. When serving, slice in to thick pieces.
Radicchio:
In the same pan, sauté the radicchio and season with salt and pepper. Remove the leaves from the pan and deglaze with the balsamic vinegar. Pour all the pan juices over the radicchio.
Slice the venison as desired, place on a bed of warm cauliflower cream and serve with the roasted garlic & radicchio.
Serves 6.
The Quarry Restaurant - chef Paul Loveridge
Just 5km south of Cowra on the Boorowa Road to Canberra, The Quarry shows the finest wines from the Cowra Region and introduces you to many new labels now coming on line and which have restricted commercial access. Enjoy the outside atmosphere of the garden courtyard under shaded gum trees and beautiful gardens with Cowra’s finest food and wine. Chef Paul Loveridge is renowned in the region for his innovative use of fresh & delicious local produce – a winning partnership that earned The Quarry 3 stars in Mietta’s Best Restaurant Guide.
Warm Asian Salad of Cowra Lamb (serves 4)
Serve with Swinging Bridge 2007 Rosé
2 Racks of lamb (6 cutlets each) well trimmed
2 bunch green asparagus
1 tbl fresh coriander
100gm semi-dried tomatoes
1 red onion, thinly sliced
300gm loose lettuce leaves
Poaching Liquid
2 cups good quality beef stock
1/3 cup Soy sauce
2 tbl sweet chilli sauce
1 tbl tomato paste
1 tbl chopped coriander
1 tbl chopped lemongrass
1 tsp grated ginger
1 garlic clove, crushed
- Bake lamb racks in a hot oven for 15 minutes. Remove from oven, cover with foil & keep warm.
- Combine all poaching liquid ingredients in a large skillet, stir to combine and bring to the boil. Then reduce to a simmer.
- Cut the lamb into individual cutlets and gently poach for 10 minutes with the asparagus.
- While lamb is poaching, make up 4 plates of mixed lettuce, sprinkle with fresh coriander. Place drained asparagus and 3 lamb cutlets on top of the salad and spoon poaching liquid over as a dressing. Garnish with semi-dried tomatoes and thinly sliced red onion.
Onesta Cucina - chef Luke Latimer
Onesta Cucina or ‘honest kitchen’ is Bowral’s newest Italian restaurant. Owner Luke Latimer and wife Gemma have returned to Bowral after 10 years living in Sydney. Luke has identified a great opportunity to introduce his own brand of fresh and seasonal Italian cooking to the Highlands.
Luke has been working in the hospitality industry for over 12 years. He has honed his culinary skills working in a number of Sydney’s most reputable restaurants including Fuel Bistro, Fratelli Paradiso, Post and Prime Restaurants and most recently Café Sopra. In 2005 he was heavily involved in assisting Café Sopra host the Gourmet Traveller Magazine’s Restaurant of the Year Awards.
Onesta is defined by Luke’s passion for honest Italian food. Luke's key to honest food is that it is always fresh, seasonal and affordable.
Luke has provided us with the perfect summer recipe to go with a glass of the award winning Swinging Bridge 2006 Chardonnay.
Seared Dory Salad with Asparagus, Broad Bean, Leek & Lemon
For Salad
2 Baby Cos Hearts
10 Asparagus Tips
4 Broad Beans Podded
8 Baby Leeks ParsleyBasil
360g Mirror Dory Fillets
8 Sprigs of Watercress
½ Lemon
Lemon Vinaigrette
50mls Lemon Juice
50mls White wine vinegar
50mls White Wine
25mls Vegtable Oil
25mls Olive Oil
Combine all ingredients together
Method
- Heat fry pan until very hot
- Season Dory fillets with Salt & Pepper.
- Place in fry pan.with a splash of Olive oil and fry until opaque.
- Leave Fish to rest for 2 mins.
- Squeeze juice of ½ Lemon over fish.
- Combine all salad ingredients & dress lightly with Lemon Vinaigrette.
- Esemble on plate with fish spread evenly throughout.
Restaurant elio - chef Daniele Giannuzzi
Restaurant elio is a family inspired business headed by Elio Cordaro. "After growing up in a large Italian family where large family lunches were a regular occurrence, operating a restaurant with 100 guests just feels like being at home". Elio Cordaro first caught the eye of Norton Street diners when he opened the still operating Portofino Trattoria directly opposite elio. After feeding the masses pizza and pasta for a number of years and following a 6 month eating expedition in Sicily, the designers, architects and builders were called in to create a destination for fine Italian food in a more contemporary atmosphere.
Ten years since opening you will still find one of the Cordaros (Elio, Daniel, Frank, Carmel or Leonard) greeting you with a warm hello as you enter this Norton Street icon.
Elio has recommended this delicious lamb recipe to go with the darker fruit characters of blackberries and plums in the Swinging Bridge 2005 Shiraz.
Lamb Rump Encrusted with Green Peppercorns
Ingredients
6 x lamp rumps
4tbsp Dijon mustard
Crust
10gm green peppercorns
2 tbsp grated parmesan
1 tbsp dry breadcrumbs
2 garlic cloves
10gm salt flakes
- Trim lamb, leaving a small amount of fat to keep lamb moist
- Put through blender, all crust ingredients until a sandy texture
- Heat roasting pan with oil, seal presentation side first. (One minute on each side)
- Take lamb off heat. Brush presentation side with Dijon mustard and roll in crust mixture
- Roast in oven with presentation side facing up.
- Serving suggestion is medium (around 10 minutes) at 220 Degrees C
- Let meat rest for 3 minutes. Slice and serve with roasted vegetables
