Winter at the Table: Recipes Made for Farm to Table Wines
Food and wine have always belonged together, but winter is when that partnership truly comes into its own. As the days grow colder, we naturally turn to generous, slow-cooked dishes that warm the kitchen, fill the table and bring people together.
Our Farm to Table wines embody the enjoyment of good food, great wine and grand company. Reflecting the connection from land to table, every label within the Farm to Table range show cases the animal that is best to be paired with.
To celebrate the release of our Farm to Table 2024 Sangiovese and Farm to Table 2023 Cabernet Sauvignon, our Head Chef has created two hearty winter recipes designed to make each wine shine, all whilst keeping your belly full and soul warm
Both dishes do require a casserole dish with a lid that can be used on a stove and in the oven.
Farm to Table 2024 Sangiovese with Milk braised Goat with Truffle Polenta
Rustic, comforting and distinctly Italian-inspired, milk-braised goat with truffle polenta is the perfect match for our Farm to Table Sangiovese.
The wine’s bright red fruit savoury character and lighter-bodied structure provides freshness alongside the richness of the slow-cooked goat and creamy polenta. It’s natural acidity keeps the pairing balanced, while the wine’s earthy notes beautifully complement the truffle.
For the Milk Braised Goat you will need:
For the Truffle Polenta you will need:
- 2 Kg Goat Shoulder, cubed (if goat is not to your liking you can substitute with lamb shoulder)
- 100 ml Olive oil
- 1 brown onion, sliced thinly
- zest of 1 lemon
- 6 sprigs of thyme
- 2 sprigs of rosemary
- 4 cloves of garlic sliced thinly
- 1 teaspoon of ground black peppercorns
- 4 anchovy fillets
- 500ml Full cream milk
- 300 ml pouring cream
- 200 g course polenta
- 2 L of vegetable stock
- 300 ml pouring cream
- 2 teaspoons of salt
- 1 teaspoon of white ground pepper
- 100 g of freshly grated parmesan
- 30 ml of truffle oil
Method:
- Preheat your oven to 160 degrees (150 degrees fan forced)
- Heat your casserole dish over a medium heat and in the olive oil ‘sear’ (cook until brown all over) the cubed goat pieces.
- Remove the goat into a separate dish and add the onion, garlic, thyme, rosemary and anchovies to the pot. Cook until onions become translucent and add the lemon zest. Return the goat to pot and cover it with the milk and cream.
- Bring this to a gentle boil and then place the lid on and into the oven. This will cook low and slow for 2 hours. If after 2 hours the meat isn’t as tender as you would like to take the lid off and cook for a further 20-30 minutes.
- Pull the dish out of the oven and allow to stand for 20-30 minutes for the flavours to infuse. Season to taste, remember the anchovies will bring the salt.4
- In a separate pot, over a medium to high heat place the polenta and vegetable stock and bring to a boil. As soon as it is boiling immediately turn down the heat until simmer and stir frequently with a whisk to allow the polenta to absorb the stock.
Farm to Table 2023 Cabernet Sauvignon with Beef Bourguignon
Cabernet Sauvignon is one of the last varieties harvested each season, taking its time to develop depth, structure and flavour. It therefore feels only right to pair it with a dish that also rewards patience.
Our take on Beef Bouguignon is cooked low and slow, creating layers of rich, savoury flavour. The generous dark fruits and structured tannins of the Farm to Table Cabernet Sauvignon complement the tenderness of the beef, whilst its earthy and herbal notes echo the aromatics of the dish.
For the the slow braised beef you will need:
- 2 kg of chuck steak, cut into large chunks
- 4 shallots, sliced thickly
- 1 whole garlic
- 2 bay leaves
- 4 sprigs of Rosemary
- 4 sprigs of Thyme
- 2 cups (or 500 ml) of Farm to Table 2023 Cabernet Sauvignon
- 2 cups (or 500 ml) of high-quality beef stock or bone broth
- 2 large carrots, chopped
- 50 ml of Olive oil
- 1 Tablespoon of butter
- 1 tablespoon of tomato paste
A suggested serving pairing the Parmesan Butter Beans you will need:
- 2 tablespoons of unsalted butter
- 4 cloves of garlic, minced.
- 1 teaspoon of dried oregano
- 1 cup of vegetable broth (roughly 250 ml)
- 2 cans of butter beans, drained (each can roughly 400g)
- 1 sprig of rosemary
- The juice of 1 lemon
- ½ cup of freshly grated parmesan cheese
- Crack of black pepper
Method:
- Preheat your oven to 160 degrees (150 degrees fan forced)
- Heat your casserole dish over a medium heat and in the olive oil ‘sear’ (cook until brown all over) the the large chunks of chuck steak. To create a lovely deep brown crust on each of the pieces, try not to overcrowd the dish. Don’t hesitate to sear in batches to achieve the best sear.
- Remove all pieces of beef into a separate pot and turn the heat down to a low to medium heat. Melt the butter in the pot before adding the shallots cooking for about 10-15 minutes. Let the onions caramelise past the golden brown until the edges are slightly charred.
- Add the garlic and tomato paste and cook until the tomato paste deepens in colour.
- Return the beef to the pot, pour in the Farm to Table 2023 Cabernet Sauvignon. Using the wooden spoon scrape up any brown bits from the bottom. Add the beef stock, bay leaves, rosemary and thyme.
- Cover with a lid and cook in the oven for 3 to 3.5 hours. The beef will be ready when it falls apart under a fork. Skim any excess fat from the surface, remove the bay leaves and serve generously over the parmesan butter beans.
For the Parmesan Butter Beans:
- Heat a large saucepan with the unsalted butter, add the garlic, and oregano. Sauté until fragrant (1 -2 minutes).
- Add the 1 cup of vegetable broth and butter beans, and sprig of rosemary let gently simmer for 10-15 minutes. If the beans start to look dry, top up with a splash of water.
- Stir in the parmesan, adding in batches to create a creamy like consistency. Season with the juice of 1 lemon and salt to taste.