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.
Pinot Noir

Potato, beef and chimichurri pintxos


2 tbs olive oil
500g-piece beef fillet
8 Kipfler potatoes
85g (1/3 cup) whole-egg mayonnaise

1 cup chopped fresh continental parsley
1/3 cup chopped fresh coriander
2 garlic cloves, chopped
1 tsp dried oregano leaves
1/4 tsp dried chilli flakes
60ml (1/4 cup) extra virgin olive oil
2 tbs finely chopped red onion
1 tbs red wine vinegar

Step 1
To make the chimichurri, process the parsley, coriander, garlic, oregano and chilli flakes in a ood processor until coarsely chopped. Transfer to a bowl and stir in the oil and onion. Cover and set aside for 2 hours to develop the flavours. Stir in the vinegar and season.

Step 2
Meanwhile, preheat oven to 180C. Heat 1 tbs of the oil in a large ovenproof frying pan over high heat. Season the beef. Cook, turning often for 5 minutes or until browned. Roast for 25-30 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Thinly slice.

Step 3
Meanwhile, lightly prick the potatoes with a skewer. Place in a microwave-safe bowl and cover. Cook on high for 5 minutes. Set aside to cool slightly. Halve lengthways. Pour remaining oil over a baking tray and heat in oven for 5 minutes. Add potato to the tray and turn to coat. Roast, cut-side down, for 25 minutes or until golden.

Step 4
Spread 1/2 tsp of mayonnaise over each potato half. Top with beef slices and use small skewers or toothpicks to secure. Spoon over chimichurri.

Makes 16

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