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 Viognier
Pinot Noir

Pork, Apricot & Pistacho Terrine with Roasted Yellow Pepper Chutney


250g unsmoked back bacon
500g pork mince
200g sausage meat
80g dried apricots
50g pistachios
1 small onion
2 cloves of garlic
3 crushed juniper berries
2 sprigs of rosemary (1 chopped, 1 whole)
Tsp of chopped sage
Tsp of chopped thyme
salt/black pepper to taste

Put the whole sprig of rosemary on the terrine mould.
Lay the sliced of back bacon on the terrine mould, leaving 'flaps' on the sides so you can fold and 'close' the terrine at the end.
Except for the apricots, juniper berries onion&garlic, mix all ingredients.
In a large wok/frying pan, fry the onion and garlic with a little olive oil until golden (3min.), add the juniper berries so they release their flavour/aroma.
Add all the indredients to the pan, mixing well, just to give the meat a bit of colouring. Remove from the pan.
Add half of the meat mixture to the terrine mould, pressing slightly to avoid any gaps. Add the dried apricots, forming a line on the middle of the terrine, and cover with the remaining meat mixture. Fold the flaps to close the terrine and wrap it tightly with baking foil.
Put the terrine mould into a baking dish covered half-way with water an leave it to cook - In a pre-heated oven (180ºC) - for about 2 hours, checking and topping up with water if necessary to maintain the level.
Remove from the oveb, leave it to chill, the store in the fridge before removing from the mould.
Serve it sliced with a garnish of mixed leaves and a good dollop of yummy Roasted Yellow Pepper Chutney*.

* Roasted Yellow Pepper Chutney
Take 6 yellow peppers, cored and cut into lengthy, large strips. Drizzle with a little olive oil, salt and pepper and slow roast (140ºC) for 30 minutes. In a food processor, beat well with a glug of olive oil, balsamic vinegar, 1tsp smoked paprika, 1 tbsp sugar, salt, freshly ground blackpepper, a pinch of cinnamon, nutmeg and 2 cloves. Reserve in small jars and enjoy with some cheese or cold meats.

A very challenging match of opposites, playing against the odds (pork with white wine?). But (and that's a bit BUT), the terrine should be served cold with a generous serving of chutney (which is slightly sweet).
The terrine is rustic, meaty and well-flavoured with the mix of spices and herbs, with a few 'hidden' crunchy pistachios and a surprising sweet and tender core of apricots. It is then complemented by the sweet, roasted and spicy chutney, making it a cold yet 'carnival-esc' dish. The wine - Deakin Estate Viognier - is beautifully aromatic, with stone fruit flavours and a hint of white flowers, and a generous sip after the terrine gains an extra lift of spiciness (spice, not heat), giving the wine an extra dimension of flavour, whilst the wine works on 'mending' the terrine and the chutney flavours with the aromatic stone fruit boosting the apricot(y) character of the dish. An unusual but delicious combination where one complements the other.

Recipe by Athila Roos