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 Moscato
Pinot Noir

Lemon & Ginger Meringue Pie with Honeyed Mascarpone Cream


For the Pastry:
200g Plain Flour
80g Butter
40g Caster Sugar
1 Egg Yolk
For the Lemon & Ginger Curd:
2 tbsp Cornflour
Zest and juice of 6 lemons
150g butter
120g caster sugar
5 egg yolks
4 tbsp Ginger Preserve
For the Meringue:
6 egg whites
150g caster sugar
For the Cream:
150ml Double Cream
250g Mascarpone
2 tbsp Honey

For the pastry, rub together the flour, butter and sugar until they resemble breadcrumbs. Mix in the egg and then gradually add a little cold water to make a dough. Wrap in cling film and chill. Pre heat oven to 180 degrees. Roll out pastry and line a flan tin or ring. loosely cover the edges with tin foil, and bake for 15 minutes.

To make the curd, blend the cornflour with a little lemon juice until you have a paste. Add water to the remainder of the lemon juice until you have 300ml of liquid. Place this in a saucepan with the zest and sugar and bring to the boil. Lower the heat and whisk in the cornflour paste until you have a thick curd. Remove from the heat and whisk in the egg yolks, butter and ginger preserve, and return to a very low heat for a minute or two stirring occasionally. Pour the curd into the pastry and leave to cool.

The trick for the Meringue topping is to make sure the bowl is spotlessly clean, and there is no hint of yolk in with the whites. Whisk until you have soft peaks (an electric whisk is a must!) then gradually add half the sugar whilst still whisking until you have firm peaks. Fold in the remaining sugar with a large metal spoon or pallet knife, then spoon over the cooled curd. Sprinkle with a little caster sugar and bake for 20-30 minutes at 150 degrees.

Finally, whisk the double cream until thickened, then add the mascarpone and honey.

The Meringue can be served warm or cold with a good dollop of the cream.

Recipe by Martin Day