Food & Wine

Deakin Estate, passionate about food as much as wine, has collected recipes kindly sent to us by friends who have perfected their own food matches for our wine. Do you have an idea for matching food to one of our wines? Upload a recipe and share with everyone else.
Riesling - Export only

Land and Sand


INGREDIENTS

Scotch fillet steak, 180g per person
Prawns, shelled – 50g per person
Squid rings – 40g per person
Enoki mushrooms, 1 packet
Garlic, 2 cloves
Cream, 100ml
Butter
Olive oil (EVOO)
Olive oil spray
Hot paprika powder
Parsley, finely chopped
Kipfler potatoes
Baby bok choy
Salt & Pepper to taste
METHOD

Boil potatoes whole until still firm. Remove from water, slice in half and place on baking tray with EVOO and salt, cut side down. Put in oven at 180C. Cook for 30mins until golden, turning once.

Rub fresh garlic into steak and season with pepper. Sear steak on very hot griddle pan both sides, then place on baking tray with oil spray to prevent sticking. Put in oven.

Crush garlic and soften in pan with EVOO on low heat.

Add prawns, enoki mushrooms and cook for a few minutes. Add a knob of butter then add squid rings. Cook a further few minutes.

Add cream to pan with dash of salt and increase heat to med-high. Add sprinkle of hot paprika powder to taste. Stir occasionally to fully soften mushrooms then leave to reduce. If more paprika powder wanted, add as the sauce reduces. Add chopped parsley just before serving.

When all cooked, place the crisped potato in a stack on the plate alongside the steak.

Top the steak with the creamy sauce of mushrooms, prawns and squid.

Serve with steamed bok choy.

Our own take on the reef and beef.


Recipe by LittlePearl