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.
Food that goes with Deakin Estate Pinot Noir
Pinot Noir

Ostrich steak with butternut bake & sweet chilli salad


INGREDIENTS

Ostrich steak (or Beef fillet as alternative)
Olive oil
Balsamic vinegar reduction
1 large butternut
1 cup of self raising flour
2 eggs
½ cup of sugar
2 tsp of cinnamon
Baby spinach leaves
Feta
Pitted black olives
Chives
1 Avocado
Homemade baguette croutons
Sweet chilli and garlic sauce
METHOD

Peel the butternut and cut into cubes. Boil in shallow water until cooked. Add sugar and cinnamon and cook through until butternut very soft. Allow to cool.

Mix 1 cup of flour and 2 beaten eggs with butternut and beat with whisk until you form a batter. Batter doesn't have to be completely smooth and not too stiff.
Bake in oven at 180 degrees for 30-40 minutes.

Heat griddle pan with olive oil until very hot. Sear ostrich steak on each side for no longer than a minute each. Ostrich steak is very lean and should not be cooked for long.

Drizzle balsamic vinegar reduction over steak before serving.

Mix salad ingredients and pour over sweet chilli sauce. To make salad dressing mix sweet chilli sauce, white wine vinegar, lemon and garlic to taste.



Recipe by Jennie Mes