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 Chardonnay
Pinot Noir

Trio of pork - apricot stuffed Pork loin, Roast Pork belly and crackling and roast pork loin with honey and ginger marinade


Two loins of pork
one piece of pork belly
2 small free range chicken thighs
handful of dried apricots
1 small onion
5 medium sized King Edward potatoes
½ pint of milk
½ pint of single cream
100g butter
1 thumbnail of ginger
3 tablespoonfuls of honey
1 Butternut squash
Olive oil
Local med-dry cider
Salt and pepper

For the Roast pork belly, lay the pork belly skin up on a layer of sliced onions on a baking tray to prevent the underside burning. Roast in the oven on a very low heat for 6 hours. For the last 30 minutes, crank up the oven to 250c to get the crackling going!

For the poached loin, cut the meat in to thick slices, cover with cling film and bash with a rolling pin to the width of an escalope. To make the stuffing, blend together a handful of dried apricots, chicken thighs, and some single cream and seasoning. Put a spoonful of stuffing in the middle of each escalope and then roll and wrap the meat in clingfilm, tie the ends and then poach in a pan of boiling stock 20 mins

For the roast and marinated loin, cut the pork in to thick slices and marinate in the clear honey, crushed ginger and oil for half an hour or longer if you can. In a frying pan, sear and lightly brown the meat before transferring it to a baking dish to roast for 10 mins

Serve trio of pork with with potato dauphinoise, butternut puree, wilted spinach and a cider and cream sauce to match with Deakin Chardonnay. Details below:

To make the potato dauphinoise, thinly slice the potatoes with a mandolin and layer in a shallow baking dish making sure it is tightly packed in. In a pan, soften 4 cloves of finely chopped garlic in butter and then add some milk and cream (approx half and half mixture) just enough to cover the potatoes. Add a bay leaf and season with salt and pepper and then pour the mixture over the potatoes. Cook at 180C and check after an hour. Add a knob of butter to brown and crisp the top layer under the grill.

Peel and cube a medium sized butternut squash and boil until just tender. Puree with a hand held blender with a glug of olive oil and a crushed clove of garlic softened in butter. Season to taste.

Lightly wilt the spinach in a pan on a low heat with a couple of tablespoons with water and a knob of butter. Press out any remaining liquid and season to taste.

For the sauce – deglaze the pan (used to brown the pork loins) with the cider (local if possible) reduce by half and add the single cream reduce again as desired and season to taste with salt, pepper and a squeeze of lemon.

Will serve 4 people.

Recipe by Rachel Thompson