Rasa & Richard's Salad Days

As the season changes so do our epicurean thoughts. We want to run away to the exotic both in what we eat and drink. Rasa, with her Northern Euro background leads the charge with a burning passion to cook with the seasons. The combination of great wines supporting glorious food makes up the very DNA of us wine industry peeps. Working with vines and vintages is a constant reminder of seasonal change and this annual rhythm drives what and where we enjoy eating and drinking. As the weather warms the sea calls. In turn, a maritime excursion demands dishes based around cool freshness spiked by salt, citrus and spice. Lighter meals that are chilled, fried or grilled. Colours of leafy greens, zippy lemon, carnival reds and yellows and bleached whites. 

To set these meals right we need wines that love the chill, deliver freshness and finish crisp. Sparkling diamonds, blushing dry Rose’, light chilled Rosados and soft, juicy reds. 

We both love the classics, think citrusy, dry Clare Valley Riesling. Our annual test is made up of freshly bottled, new vintage Watervale Riesling matched with freshly caught SA King George Whiting vs SA Garfish butterflied fillets, pan fried on a hot oily, buttery skillet. Enjoy with a chilled glass of this classic Riesling comparing flavour differences in the fish straight from the hot, sizzling pan with a squeeze of lemon and a pinch of sea salt.  Our simply stunning summer staple.  

Then again, when Rasa’s let loose in the kitchen another all-time fave is Sicilian Gnocchi with Tomato and Herb Sauce  – one of Rasa’s fave recipe from Wayne McAra. (recipe at the end)

Credit: Sonia Bozzo via marthastewart.com

A richer dish using a combination of rich but low fat ricotta, herby tomato sauce, parmesan, fresh parsley, pine nuts for texture and charred, smokey eggplant. Time to talk Fiano.

We’ve been working with Fiano since 2016 vintage and are constantly amazed by this classic Southern Italian varieties flexibility. Think a cross between freshness of Riesling and the fuller texture of Chardonnay. This wine has breezy flavours of summer with tropicals, green melon, white flowers, citrus, almonds, clean yet a full middle palate, a long finish with bright natural acidity. Perfect with Sicilan style gnocchi on a balmy night. Don’t forget to salt a few bottles away though. Our Fiano is a serious long living wine for the cellar, developing complex, rich honeyed, nutty flavours.

So Christmas swings around all too quickly and we all scramble for the easy to do dish that wows. Our winner last Christmas wasn’t a chicken dinner but an amazingly easy whole baked salmon with a pine nut, herb and chilli crust served with a dill and caper sauce by Helen Goh. Seriously, still do the ham in the BBQ oven but do bake one of these as you’re finishing off the ham. 

Credit: William Meppem via GoodFood.com.au

A Chardonnay, particularly a cool climate Chardonnay like a Tumbarumba version (more Chablis than Burgundy) makes a great partner for this dish. We tried it with our Salsola Rosado and it was a sensation. A chilled Rose` style with a little more savoury red wine notes (made from Sangiovese) sang with the pink fish and the crunchy herb crust. 

We could go on about charcoal grills on the beach with splashes of Tempranillo, Barbera or Negroamaro, old school Aussie sparkling reds or late-night tipples of liquors on ice but that’s for next time. Rasa and I will be back shortly with more tales but we’d like to thankyou for visiting us and sharing our winemaking efforts with your family and friends. 

Don’t forget our once-a-year big sale starts soon, don’t miss out on this one. 

Rasa, Richard & The STG Crew xx 

Recipes

Sicilian Gnocchi with Tomato and Herb Sauce
Recipe by Wayne McAra 

Serves 4
Ingredients

500g potato gnocchi (store-bought or homemade)

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

400g tin of diced tomatoes

2 tbsp tomato paste

1 tsp sugar

Salt and freshly ground pepper, to taste

½ cup fresh basil leaves, roughly torn

½ cup ricotta or parmesan, to serve

Method

Bring a large pot of salted water to the boil and cook the gnocchi according to packet directions until they rise to the surface. Drain and set aside.

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft and fragrant.

Stir through tomato paste, diced tomatoes, sugar, salt, and pepper. Simmer for 10 minutes until thickened slightly.

Add cooked gnocchi to the sauce and toss gently to coat.

Stir in basil just before serving.

Serve warm, topped with ricotta or parmesan and extra basil leaves.

Baked Salmon with a Pine-Nut, Herb and Chilli Crust served with a Dill and Caper Sauce
Recipe by Helen Goh

Serves 4
Ingredients (example list – modify as needed based on the source)

4 salmon fillets (approx. 200–250 g each)

½ cup pine nuts, chopped

2 tablespoons fresh herbs (parsley, dill), chopped

1 red chilli, finely chopped

Zest of 1 lemon

2 tablespoons olive oil

Salt and freshly ground pepper, to taste

For the dill & caper sauce:

½ cup Greek yoghurt

1 tablespoon capers, drained and chopped

1 tablespoon fresh dill, chopped

Juice of ½ lemon

Salt and pepper, to taste

Method

Preheat oven to 200°C (390°F). Line a baking tray and lightly oil it.

Place salmon fillets skin-side down on the tray. Season with salt and pepper.

In a bowl combine pine nuts, herbs, chilli, lemon zest and olive oil; press the mixture onto the top of each fillet.

Bake for approx. 12-15 minutes (depending on thickness) until salmon is just cooked through and crust is golden.

Meanwhile prepare the sauce: stir together yoghurt, capers, dill, lemon juice, salt and pepper. Chill until needed.

Serve the salmon hot, with the dill & caper sauce on the side and a fresh green salad or steamed veg.