Spaghetti Puttanesca

serves 4

5 ripe tomatoes (400g tin chopped tomatoes can be used, but fresh is best)

45g tin anchovy fillets, drained and roughly chopped (reserve the oil)

12 black olives, pitted and chopped in half

1 clove garlic, crushed

1 red chilli, chopped or pinch chilli powder

1/4 cup olive oil

1/2 cup chopped parsley

salt and pepper to taste

a few leaves of torn basil or oregano

400g spaghetti

Immerse the tomatoes in boiling water for a few seconds, drain and peel the skin. Chop the tomatoes into small pieces.

Cook the spaghetti in plenty of boiling salted water until it is al dente. Whilst the pasta is cooking you can prepare the sauce.

heat a few tablespoons of the olive oil in pan, add garlic, anchovies and chilli and cook gently over low heat for a minute or two. Add the chopped tomatoes, olives, half of the parsley, and the rest of the olive oil. Cook on medium heat for about 5 minutes, seasoning with salt and pepper and stirring occasionally. (Some of the reserved anchovy oil can be added back at this time if you wish to add more flavour to the dish).

Drain the pasta and add back to the pan, add the sauce and mix thoroughly with the rest of the fresh parsley and fresh basil. (or oregano).

Serve immediately.

Note: capers can also be added as a variation to the dish. Add 1 tablespoon of drained salted capers at the same time as the olives.

RECIPE BY

Leanne De Bortoli

Enjoy this recipe with ...

De Bortoli Windy Peak Classic White

This Classic White blend is about freshness, interest and drinkability. Sauvignon Blanc toned down with some Grigio and Semillon and then revved up with some Sardinian savouriness and zest from variety called Vermentino. Refigerate and enjoy!

Pollo In Tecia

(Pan Cooked Chicken)

Serves 4

 1 chicken cut into pieces
salt & pepper
2 tbsp olive oil
1 onion, diced
1 garlic, diced
1 tbsp chopped basil
1 tbsp chopped parsley
3 sage leaves
400g can peeled tomatoes

2 glasses of Sero Chardonnay Pinot Grigio

Sauté the chicken pieces in oil. Add onion, garlic, parsley, basil and sage to browned chicken. Then add tomatoes and wine. Simmer the chicken slowly. If sauce is too thin, add a little plain flour to thicken slightly. Season with salt and pepper to taste.

Serve with polenta.

Recipe by Emeri De Bortoli

Enjoy this recipe with...

De Bortoli Sero Chardonnay Pinot Grigio

Sourced from King Valley, melon/citrus Chardonnay combines with honey/hays Pinot Grigio and a palate of zesty acidity and floral characters, finishing crisp and dry. Summer fun.

Sheep's Milk Yoghurt Panna Cotta with Strawberry Sorbet

Serves 8

380g 35% cream
220g full cream milk
350g sheep's milk yoghurt
160g caster sugar
1 vanilla bean, split and scraped
6 gelatine leaves, bloomed in ice water

Heat the cream, milk, sugar and vanilla. Add the gelatine and the yoghurt, mix. Strain into 8 individual moulds and set in the refrigerator over night. De-mould and serve with sorbet.

Strawberry sorbet
900g strawberries, trimmed
1 whole unwaxed lemon
700g caster sugar

Chop the lemon into small pieces, removing the stem and seeds. Add all the ingredients to a food processor and blend until smooth.

Churn in an ice cream machine and freeze over night.


Recipe by Tim Keenan

Enjoy this recipe with...

De Bortoli Emeri Pink Moscato

What is there not to love about this wine? It's pink, it's fresh, it's fruity and has oodles of delicious bubbles.

Bistecca Fiorentina

Serves 2

1kg T-Bone steak
1 bunch silver beet, trimmed, rinsed
lemon
extra virgin olive oil
sea salt

Buy the best steak you can afford from a reputable butcher. 1kg T-Bone steak will be enough for two hungry people, yielding 400g of meat per person after being carved from the bone.

Bring steak to room temperature and season well with salt and pepper. Using the grill or barbecue, high seal the steak and cook until done to your liking. Traditionally in Tuscany, the origin of this dish, steak is cooked to 'rare'. Rest the steak in a warm place and carve.

Boil silverbeet and drain. Dress with lemon, olive oil and sea salt. Finally, drizzle salsa d'erbe over the steak and serve.

Salsa d'erbe
1 large pinch parsley
1 large pinch basil
1 pinch marjoram
1/2 clove garlic
1/2 lemon, juice
2 tbsp olive oil
2 anchovy fillets
1 tbsp capers
black pepper

Finely chop all the ingredients together and then mix in the oil, lemon juice and pepper.


Recipe by Tim Keenan

Enjoy this recipe with...

De Bortoli Red Angus

Ultra fresh and clean with delightfully rich malt and earthy aromas. 5 malted grains give a unique and full flavoured profile, resulting in a highly drinkable Pilsener. Enjoy!

Veal Shin Served With Risotto Milanese And Pinenut Gremolata

Serves 6

6 forequarter veal shins
olive oil
2 onions, peeled and diced
2 medium carrots, peeled and diced
2 celery sticks, peeled and diced
3 plumb tomatoes, blanched, peeled and halved
1/4 bunch of lemon thyme leaves, chopped
375ml Pinot Grigio
600ml veal broth

Season veal and seal in a hot casserole pot with olive oil until golden. Remove the veal and add the vegetables to the same pot. Cook until lightly caramelised, return the veal and deglaze with the Pinot Grigio. Add the tomatoes, thyme and finally the broth. Cook slowly on the stove top with a lid slightly askew until tender, about 2 or 3 hours.

Risotto alla Milanese
1 medium onion, peeled and finely chopped
1 lt veal broth
300ml dry white wine
300g carnaroli risotto rice
1 pinch saffron
60ml olive oil
150g of butter
100g grano padano
sea salt

Sweat the onion in the oil and cook until transparent. Add the rice and coat in the oil. Add the white wine and saffron and cook out until dry. Add the broth ladle by ladle stirring often until the rice is just cooked. Season and remove from the heat. Add the butter and grano padano and stir into the risotto to emulsify.

Pine nut gremolata
1 lemon, zest only
1 large pinch parsley, finely chopped
2 tbsp pine nuts, toasted

Mix ingredients together, sprinkle over cooked veal and serve.


Recipe by Tim Keenan

Enjoy this recipe with...

De Bortoli Windy Peak Pinot Grigio

Aromas of honey and hay, refreshing palate with delicious grassy and herbal fruit flavours. A wine to chug-a-lug!

Leek Soup

Serves 4

500g of leek, chopped and washed
125g butter
2 large potatoes, peeled and chopped
600ml cream
400ml chicken stock, hot

Garnish
croutons
thyme leaves
50g leek
plain flour
extra virgin olive oil


Melt the butter in a pot. Add the leeks and cover with a lid. Shake the pot and gently cook the leeks until tender without colour.

Add potatoes, cream and stock. Simmer until the potatoes are tender, season with salt and pepper.

Blitz in a blender.

Serve from a jug or soup terrine as pictured and pour at the table. Make sure serving bowls are warm.

Garnish the soup with croutons, crisp leek rings and thyme leaves.

Crisp Leek Rings
Thinly slice the desired number of rings from the white part of the leek. Separate, cover in plain flour and fry in olive oil until crisp.


Recipe by Margot De Bortoli

Enjoy this recipe with...

De Bortoli Yarra Valley Estate Grown Chardonnay

A restrained but complex wine with minerally, nutty characters and excellent balance. Makes it worthwhile giving Chardonnay another chance!

Frittole

Makes about 25-30

2 eggs, beaten
3 tbsp sugar
1/2 cup orange juice
rind of 2 oranges
2 tbsp soft butter
2 tbsp brandy
1/2 cup cream
1/2 cup sultanas
1 tsp vanilla essence
pinch of salt
1/1/4 cups plain flour
1/1/4 cups self raising flour
2 apples, peeled and grated
oil for frying


Mix the eggs, sugar, orange juice, orange rind, butter, brandy, cream, sultanas, vanilla and salt. Add both flours and the apple. Allow mixture to stand for 1 hour. The mixture must be thick enough to stick to a spoon. If it is too thin, add more flour; if it is too thick, add more orange juice.

Heat oil for deep frying. Using two dessert spoons, take a spoonful of mixture and scrape into the oil with the other spoon. Cook in batches until golden brown (test one first to see if the oil is the right heat - the centre must be cooked). Darin on kitchen paper.


Old Traditional Family Recipe

Enjoy this recipe with...

De Bortoli Black Noble

Very unique style of fortified with complex coffee/toffee aromas and flavours. The palate is richly luscious with a long, very satisfying finish.

Winter Warmer Stew

Serves 4

3 tbsp plain flour
2 kg shoulder steak, trimmed, cut into 3cm pieces
2 tbsp olive oil
butter (about 1/4 cup)
4 sticks celery, chopped
1 brown onion, chopped
2-3 carrots, peeled, chopped
2 tbsp tomato paste
810g tinned tomatoes
1 cup Gulf Station Pinot Noir
2 cups beef stock
1/2 cup chopped Italian parsley
mashed potato, to serve


Place flour and salt and pepper (to taste) in a plastic bag. Add meat and shake. Heat 2 tablespoons of oil in a saucepan over medium heat. Cook steak in batches until browned. Transfer to a plate.

Heat butter in pan over medium heat. Add celery, onion and carrots. Cook, stirring for 5 minutes or until tender. Add tomato paste. Cook, stirring for about 2 minutes.

Gradually add Pinot Noir and cook off alcohol (or until you can hardly smell the wine, this will leave all the flavour). Add stock and tinned tomatoes. Bring to the boil. Reduce heat to medium-low.

Return meat and any juices to pan. Cover and simmer for 1 hour.

Remove lid. Simmer, uncovered for 30 minutes or until steak is tender. Make mashed potatoes.

Stir in parsley. Season with salt and pepper.

Spoon mashed potato into shallow bowls. Spoon over stew and serve.


Recipe by Jen De Bortoli 

Enjoy this recipe with...

De Bortoli Gulf Station Pinot Noir

Complex cherry/berry fruit aromas with underlying earth and forest floor characters. Lip-smackingly good.

Marinated Lamb Chops

Serves 4

6 mid loin chops (or cutlets)
2 tbsp olive oil
2 tbsp soy sauce
1 clove garlic
2 tsp fresh ginger, grated
1 tbsp vinegar
1 chilli pepper, finely chopped
1 tsp brown sugar
salt and pepper to taste

Trim chops of excess fat. Combine remaining ingredients, place the chops into a dish and pour over the marinade.  Allow to stand for a minimum of 20 minutes, turning once, then drain.

Heat the barbecue, ribbed grill or preheat a griller.  Brush the rack with a little oil; place the chops on the rack and barbecue a few minutes on each side.

Lower the heat or move to a cooler part of the barbecue and continue to cook for a further 4-5 minutes, brushing several times with the marinade.

Accompany with baked potatoes, grilled tomatoes or lightly steamed vegetables.

A very simple marinade yet a very tasty one that makes the chops so tender and succulent.

Recipe by Leanne De Bortoli 

Enjoy this recipe with...

De Bortoli Melba "Lucia"

Our version of a reverse Super Tuscan; Cabernet with a splash of Sangiovese. Lifted berry characters with lovely textured oak.

Biscotti with Tuscan Chocolate and Candied Orange

Makes about 40 pieces

190g self raising flour
190g plain flour
250g blanched almonds
250g caster sugar
250g dark chocolate, chopped
100g candied orange, chopped
3 eggs

Combine all the ingredients in a mixer to form a dough. Roll into thick sausages and bake at 170°C until light golden brown, cool.

Slice half a centimetre thick and lay flat on a baking tray.

Bake at 100°C for 25 minutes or until dry.

Recipe by Tim Keenan - Head Chef De Bortoli Yarra Valley Restaurant

Enjoy this recipe with...

De Bortoli Noble One

A dazzling array of aromas and flavours emerge from the glass - peach, cumquat, nectarine and floral honey notes finishing with delightful lusciousness and balanced acidity. Truly delectable and intense.

Veal Cutlets with Wine and Sage

Serves 4

4 large veal cutlets
seasoned plain flour for dusting
2 cloves garlic, crushed
45g (1/1/2 oz) butter
150ml (5 fl oz) dry white wine
10 fresh sage leaves, roughly chopped
2 tbsp chicken stock
salt and pepper to taste


Salt the veal and dust with seasoned flour. Heat the butter in a large pan and add crushed garlic. When hot, put in the cutlets and fry over a medium heat until golden on both sides. This takes about 10 minutes. Now add the wine, and allow to evaporate before adding the sage leaves. Turn the heat down and cook gently for a further 10 minutes, adding a little stock to keep the cutlets moist if necessary. Season and serve with the juices from the pan.

Serve with baked vegetables of your choice.

Recipe by Melissa De Bortoli

Enjoy this recipe with...

De Bortoli Yarra Valley Reserve Release Syrah

With a salute to Rhone, this wine has complex aromas of spice and plums, and a palate that is textured and savoury...mmmmmmmm!

Poached Pear with Moscato and Crema Di Marscapone

Serves 6 

6 pears, peeled and cored
600g caster sugar
750ml Moscato
vanilla bean, split and scraped
500ml water

Add the Moscato, water, sugar and vanilla to a pot that will just fit the pears.
Bring to the boil and add the pears, reduce the heat until just simmering and cook the pears until just done. Leave to cool in the cooking liquor.

Remove the pears and reduce the liquor to light syrup. Cool.

Crema di Marscapone
200g marscapone
50g of icing sugar
1 vanilla bean, seeds only

Whisk the marscapone, vanilla and sugar together.

Recipe by Tim Keenan - Head Chef De Bortoli Yarra Valley Restaurant

Enjoy this recipe with...

De Bortoli Sero Moscato

Lifted aromas of fresh grape and musk notes, slightly 'frizzante' with a clean, refreshing finish.

Emeri's Zucchini Salad

Serves 4 - 6 as a side dish

500g small zucchini
1 small onion, thinly sliced
2 tbsp capers
4-6 anchovies, chopped
1 tbsp chopped tarragon
salt and pepper
1 tbsp anchovy oil
2 tbsp olive oil
2 tbsp vinegar
juice of 1/2 lemon
6 anchovies, left whole

Slice zucchini lengthwise into long thin ribbons (you may want to use a vegetable peeler - thin slices are the secret of this salad). If the zucchini are very young and very fresh, salting can be omitted, otherwise salt the zucchini strips and let them stand for 20 minutes, then rinse and pat dry.

Place zucchini in a bowl and mix with onion, capers, chopped anchovies, tarragon, salt and pepper. Make a dressing with remaining ingredients and stir through the salad. Garnish with whole anchovies and let stand for 30 minutes
- 1 hour before serving

Fried Zucchini and Pumpkin Flowers

Serve 6

20 zucchini or pumpkin flowers
2 eggs
3 cups milk
1 1/2 cups plain flour
salt and freshly ground black pepper
olive oil

Mix eggs, milk and flour together to make the batter. Season it with salt and pepper. Dunk flowers in batter is crispy and golden. Serve immediately as antipasto.

Recipe by Emeri De Bortoli

Enjoy this recipe with...

De Bortoli Murphy's Vineyard Hunter Valley Semillon

A great example of Hunter Valley Semillon with lemon and lime aromas, flinty acidity and a zesty finish.