Recipes - Beresford Wines
Beresford

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Callum's Beresford Classic Menu

Following his success on two seasons of Masterchef Australia, the name Callum Hann is synonymous with wholesome, nourishing foods. Callum has applied his knowledge and experience and created 3 recipes that perfectly complement our classic range; Rose, Cabernet Sauvignon and Shiraz.



Sea & Vines Festival

BERESFORD CLASSIC ROSÉ paired with KINGFISH CRUDO

with cucumber, pink pepper and buttermilk dressing.

Serves 6 entrée or 4 light dinner

Ingredients

- Juice of a lemon

- 2 Tbsp. extra virgin olive oil

Buttermilk dressing

- 1/3 cup buttermilk

- 1 lemon (zested and juiced)

- 2 Tbsp. extra virgin olive oil

- Pinch flake salt

- 1 small clove garlic (finely grated)

- 500g sashimi grade kingfish (skinless, boneless)

- 4 baby cucumbers (sliced into 2-3mm coins on a mandolin)

- 1/4 bulb fennel (finely shaved)

- 1 shallot (finely shaved)

- 1 Tbsp. pink peppercorns

(lightly crushed)

- 1/2 bunch basil (leaves picked and torn just before serving)

Method

- Whisk all buttermilk dressing ingredients together and set aside.

- Slice kingfish into bite-size slices and set aside.

- Toss cucumber, fennel and shallot with the lemon juice

and olive oil seasoning well.

- Lay kingfish onto serving plates and spoon over buttermilk dressing. Top with

cucumber and fennel mixture. Garnish with crushed pink pepper and torn basil leaves.






Sea & Vines Festival

BERESFORD CLASSIC CABERNET SAUVIGNON paired with BRAISED DUCK LEG PAPPARDELLE

with parmesan and thyme breadcrumbs.

Serves 4 people

Ingredients

- Freshly cracked black pepper

- Sea salt flakes

- 1/2 loaf stale bread

(crust removed and roughly torn)

- 6 sprigs thyme, leaves picked

- 1/2 cup freshly grated Parmesan

- 500g pappardelle pasta

- 1 tbsp. olive oil (plus 2 tblsp extra)

- 4 x duck legs

- 1 large brown onion (finely diced)


- 4 garlic cloves (finely chopped)

- 2 tsp. ground cinnamon

- 1 cup of Beresford Cabernet

- 2 x 400g tins chopped tomatoes

- 1 cup chicken stock

- 4 rosemary sprigs

- 2 bay leaves


Method

- Heat 1 tablespoon oil in a large stock pot over medium high heat. Add the duck legs skin side down and cook until skin is golden and fat rendered, about 8 minutes. Turn duck over cooking for another 2 minutes. Remove and set aside. Turning the heat down to medium add onions and cook for until softened and translucent. Add the garlic and cook for 1 minute, stir in the cinnamon and cook for a further 1 minute. Return the duck to the pan, add the wine, tomatoes, stock, herbs and seasoning. Bring to a simmer, then lower the heat, cover and cook for 2 hours, stirring occasionally.

- Carefully lift the duck legs out of the sauce and place on a plate. Pull off and discard the fat and shred the meat off the bones. Add the meat back to the sauce and simmer, uncovered, for a further 5-10 minutes.

- Meanwhile, place bread in a food processor and pulse until breadcrumbs form. Place remaining 2 tablespoons oil in a heavy based frying pan over medium high heat. Add breadcrumbs and thyme and cook until golden brown. Remove from heat and stir in parmesan. Set aside.

- Place a large pot of salted water over high heat and bring to boil. Cook pappardelle in boiling water according to cook time on packet. Strain when cooked, reserving ½ cup

of pasta water.

- Toss pasta through the duck ragu. Add pasta water if needed to loosen up sauce. Serve duck pappardelle in a big bowl and sprinkle over parmesan and thyme breadcrumbs.



Sea & Vines Festival

BERESFORD CLASSIC SHIRAZ paired with WHOLE ROAST LAMB SHOULDER

with anchovy gremolata, asparagus and roast potatoes.

Serves 4 people (with leftovers)

Ingredients

2 tsp. sea salt flakes

2 tsp. freshly ground black pepper

1/2 cup water

4 all-purpose potatoes

(Sebago, Pontiac), peeled and quartered

2 bunches asparagus (ends trimmed)


Gremolata:

4 plump anchovy fillets

1/4 cup of parsley leaves

1/4 cup mint leaves

1.5kg whole lamb shoulder (bone in)

2 shallots (roughly chopped)

4 garlic cloves

1 tsp. ground cumin

1 tsp. ground coriander

4 sprigs rosemary (leaves picked)

4 sprigs thyme (leaves picked)

1 lemon (zested and juiced)

2 Tbsp. olive oil, (plus 2 Tbsp. extra)


Method

- Preheat oven to 140ºC (fan forced). In a small food processor blitz together shallots, garlic, cumin, coriander, rosemary, thyme and lemon until paste forms. Stir though

2 tablespoons olive oil, salt and pepper.

- Place lamb shoulder in a large roasting tray and pierce the skin with a sharp knife.

Rub marinade all over lamb shoulder, cover and refrigerate for at least 2 hours (overnight ideally). Place the lamb into the preheated oven and for 3 hours or until tender.

- Meanwhile, start preparing the potatoes after the lambs has been cooking for 2½ hours. Place potatoes in a large pot and cover with cold water. Place lid on pot and bring to the boil over high heat. Take off the lid once the water has started to boil and cook for another 10-12 minutes until tender. Drain potatoes, shaking them a little to break them up a bit. Place potatoes on baking tray, coat with 2 tablespoons olive oil and season with sea salt flakes.

- Turn oven up to 190º. Place potatoes in oven into the lamb tray. Roast both potatoes and lamb for 20-30 minutes. You want to develop a nice golden crust on the lamb and to crisp up the potatoes. Remove lamb from oven and rest for 15 minutes. Add asparagus

to the potatoes, toss to combine, and roast for another 15 minutes while lamb is resting.

- To prepare gremolata, roughly chop all ingredients and combine in a small bowl.

- Serve lamb shoulder on a big platter, with potatoes, asparagus and gremolata.