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Recipes

SEPPELTSFIELD EDEN VALLEY RIESLING & WHOLE PRAWNS WITH CHILLI AND GARLIC

0
Serves
0 min
Preparation Time

Ingredients

12 large whole green prawns – make sure you buy whole prawns with the heads on

1 or 2 large chilli thinly sliced – vary the amount of chilli to match your taste

2 garlic cloves, peeled and thinly sliced

A handful of parsley leaves roughly chopped

Vasse Virgin Barossa Olive Oil

Salt to taste

Juice of ½ a fresh lemon

Method

Heat a large fry pan or earthenware cooking vessel, typically we would use a Spanish terracotta cazuelas that are safe to use over a flame. Add a good splash of Vasse Virgin olive oil and warm through. Add the whole prawns and cook until they begin to turn deep red and sizzle, about 2-3 minutes.

Turn the prawns and cook on the other side. Add the chilli and garlic jiggling the pan so that it finds its way down to the oil. Fry until the chilli and garlic become fragrant taking care not to burn them. Add the parsley, a good squeeze of lemon juice and a small pinch of salt to taste.

Serve immediately straight from the pan.

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Recipes

SEPPELTSFIELD BAROSSA GRENACHE & ROAST PORK BELLY

0
Serves
0 h
Preparation Time

Ingredients

1kg pork belly skin and bone left on

Vasse Virgin Barossa Olive Oil

Salt to taste

Method

The day before, lightly score the skin or ask the butcher to do it for you. Generously season the skin and bone side of the pork with salt and rub in. Leave the pork uncovered in the fridge overnight. This will give the salt time to penetrate the meet and also allow the skin to dry slightly which will help the crackling.

Preheat your oven to hot. Around 240C. Place the pork skin side up on a wire rack over an oven tray or baking dish. Drizzle the skin with a little olive oil and rub in. Put a little water in the bottom of the tray. This will help keep the pork moist and also help in cleaning the tray.

Cook the pork in the hot oven until the skin begins to blister, harden and colour. About 1hr.

Turn the oven down low. Around 140C. Cook for a few more hours (approx) the pork is ready when the flesh gives way easily to a knife. Remove the pork from the oven and allow to rest on the bench for at least ½ hr.

To carve place the pork skin side down on a board and gently remove the bones. Carve the pork following the score lines on the skin or just crack through it.

Best served with a zesty fresh salad to help cut through the fat, paired with Seppeltsfield Barossa Grenache, served at 16 degrees.

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SEPPELTSFIELD FORTIFIEDS & MACERATED DRIED FRUITS

0
Serves
0 h
Preparation Time

Ingredients

500g mixed dried fruits – suggest prunes, plums and peaches

250ml Seppeltsfield Fortified Wine – of any description!

1 stick cinnamon

Method

Gently warm the Seppeltsfield fortified wine with the cinnamon stick, this needs to be in a pot that is big enough to hold all of the fruit at once. Remove from the heat, then add the fruit, stir well and cover with a lid. Allow to sit for at least 1 hr so the fruit can soak up all of the liquid.

The beauty of the Macerated Dried Fruits is that they can be enjoyed immediately or several days later.

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Recipes

SEPPELTSFIELD ESPRESSO MARTAWNY – SHAKEN, NOT STIRRED

0
Serves
0 min
Preparation Time

Ingredients

30mL freshly brewed espresso
30mL Seppeltsfield Para Grand Tawny
30mL Vodka
15mL Frangelico liqueur
15mL sugar syrup
Ice – cubes or crushed

Method

Combine the ingredients into a Boston Shaker and shake vigorously until creamy and frothy.

Finely strain into a chilled martini glass and garnish with a few coffee beans.

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Recipes

INDULGENT CHEESE PLATTER & SEPPELTSFIELD GRAND PARA TAWNY

0
Serves
0 min
Preparation Time

Ingredients

Barossa Valley Camembert topped with pickled blueberries from Vasse Virgin
Barossa Valley Blue Cheese
Barossa Valley Cheddar Cheese
Seppeltsfield Para Grand Tawny

Method

Artistically present on a stylish board. And Enjoy!

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Recipes

NEGRONI INFUSED WITH SEPPELTSFIELD PARA GRAND TAWNY

0
Serves
0 min
Preparation Time

Ingredients

50ml of Gin
25ml Seppeltsfield Para Grand Tawny
25ml Campari

Method

Add ice to an old fashioned glass.
Pour ingredients over ice, and into glass
Mix together
Enjoy

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Latest News

Seppeltsfield 2019 Barossa Mataro on a hat-trick

Seppeltsfield have been recognised with Gold Medals for the 2019 Barossa Mataro, at three of Australia’s most prominent wine shows, 2019 Royal Melbourne Wine Show, 2019 Barossa Wine Show and on the weekend – at the highly contested 2019 Australian Alternative Varieties Wine Show.

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Latest News

SEPPELTSFIELD WINES – CROWNED THE PREMIER’S CHOICE AND BEST WINERY

 Seppeltsfield Wines has been crowned with the most prestigious award – 2019 Premier’s Award for Service Excellence as well as 2019 Best Winery, Distillery or Brewery in South Australia, at the state’s tourism awards night of nights. 

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SEPPELTSFIELD BLUSHING WITH ‘PAINT THE VILLAGE PINK FOR #MOSCATOMISSION’ SUCCESS

Seppeltsfield have painted the village pink for #MoscatoMission, in an effort to support Australian Breast Cancer Research (ABCR) throughout October, in aid of Breast Cancer Awareness Month.

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SEPPELTSFIELD SICILIAN WINE TAKES OUT ROYAL MELBOURNE WINE SHOW – IN A BAROSSA FIRST

In a Barossa first, Seppeltsfield Wines have taken out the Sicilian native red variety Nero d’Avola – awarded Best Single Varietal at the Royal Melbourne Wine Awards.