Recipes and wine matching



1/2 cup caster sugar

250g fresh or frozen raspberries

300g Callebaut ruby chocolate callets

300mls cream

250g Greek Style Yoghurt

1 teaspoon vanilla extract

2 teaspoons gelatine

2 tablespoons boiling water


Balsamic toffee

200g sugar

1 tablespoon aged balsamic vinegar


Sesame almond tuile

85g almond meal

85g icing sugar

30g sesame seeds

50g melted butter

25g flour

2 egg whites


To garnish

fresh raspberries

Hibiscus flowers in syrup






Add 2 tablespoons of the sugar to the raspberries and mash with a fork.  Sieve pulp and juice through a fine meshed strainer to collect the juices. Set the juice aside and discard raspberry seeds.

In a saucepan add the chocolate, cream, yoghurt, remaining sugar and vanilla. Stir under a medium to low heat until chocolate has melted and ingredients are combined.

Dissolve gelatine in the boiling water. Stir into cream mixture.  Add raspberry juice. Stir until combined.  Use a stick blender to ensure all ingredients are combined and there are no strands of undissolved gelatine. Strain mixture into a jug.  Pour into wet dariole moulds or silicon moulds of choice.  Refrigerate for a minimum of 4 hours or until set. If using silicon moulds, freezing the panacotta makes it easier to unmould the panacotta without damaging the shape.


Balsamic toffee

Melt sugar in a small dry non stick frypan until it turns into a light caramel colour.  Remove from the stove and add the balsamic vinegar.  Stir to combine. Spread mixture onto a cookie sheet lined with baking paper.  Let it cool and harden.  When hard, crack the toffee into small shards, store in an airtight container until ready to use.


Sesame Almond Tuile

Combine all ingredients into a paste like batter.  Smear thin even discs of batter on a flat tray lined with baking paper or silicon mat, leaving 1 cm between each disc. Bake in a 160C preheated oven until the edges of each disc turns light brown.  Remove tray from oven, slide a thin spatula or knife blade under each disc to lift it.  Drape the discs over a rolling pin to get a curved tuile. Hardens when cooled.  Store in an airtight container until ready to use. 


To serve

Unmould the panacotta and garnish with toffee, hibiscus flower, tuile and raspberries with a little of the hibiscus flower syrup drizzled on top. Enjoy with a glass of chilled UMAMU Estate 2014 Cane Cut Sauvignon Blanc.

This mildly sweet panacotta has the fruity sour aroma of Ruby chocolate and raspberries and a slight tanginess of yoghurt.  Hibiscus flower and syrup adds another fruity sour dimension to the dessert, accented by the balsamic toffee.  The sesame almond tuile provides the contrasting nutty flavour and crunch.  All this is brought together perfectly by the lusciously sweet Cane Cut wine with its acidic and citrusy finish.

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UMAMU Estate Chardonnay 2009 with Bouillabaisse Seafood Stew (diary free, gluten free, flavour full)


2 L fish stock

Prawn shells from 1kg prawns (use prawns in stew)

Off cuts from a fennel bulb, 1 carrot, 1 stick celery, 1 onion all roughly chopped

2 bay leaves

50 ml olive oil

100ml Pernod or white wine



Prepared stock

50 ml olive oil

1 leek, finely sliced

2 cloves garlic finely chopped

1 fennel bulb finely chopped

2 large chopped tomatoes

3 T chopped dill

Pinch of saffron


2 kg assorted shell fish (cleaned) and fish fillets of choice ( salmon, cockles, prawns, mussels, lobster tail)

Prepare stock by browning off in a large stock pot with olive, all stock ingredients except the fish stock and Pernod. Crush prawn heads with a wooden spoon when frying off to extract flavour. When ingredients are well browned, add Pernod or wine to deglaze pot, then add fish stock and more water if required. Bring to a boil and reduce heat to simmer for 30 mins. Strain stock into a separate container, making sure to press as much liquid out of the solids and discard the solids.

Prepare seafood stew by browning in a large pot with olive oil the leeks, garlic, fennel, saffron and tomatoes. When slightly browned and softened, add the prepared stock. Bring to a boil then add the seafood to the broth to cook. Add seafood in order of what takes longest to cook first, usually fish fillets, then prawns, then mussels, cockles, lobster tail (if halved). When all seafood is in the pot and cooked, season with salt and pepper to taste and add chopped dill to garnish. Serve in bowls with a mixture of seafood and broth with fresh crusty bread.


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UMAMU Estate Chardonnay 2009 with Chicken and pumpkin pie with hazelnut Parmesan crumble and sage brown butter

Chicken filling

1/2 butternut pumpkin

2 T butter

3 T olive oil

500g chicken breast diced

1 leek finely sliced crosswise

1 cup button mushrooms sliced

3 cloves garlic chopped

1 tsp Dijon mustard

1 tsp thyme leaves

1 cup water

2 T flour, 1/2 cup cream

Salt & Pepper to taste

Crumble topping

1 cup flour

1/2 cup grated Parmesan

1/2 cup grated cheddar

1 cup roasted hazelnuts roughly chopped

Sage Brown butter

100 butter

10 sage leaves


Peel and dice pumpkin into 1-2 cm cubes. Drizzle with olive oil, season and bake in a 200C oven until lightly brown, 20-30 minutes. Chicken filling - sauté diced chicken in butter and olive oil until lightly browned, add leeks, mushroom, garlic until softened. Add Dijon mustard, thyme and enough water to just cover the chicken. Simmer until the chicken is cooked, stir in the flour to thicken the sauce, add pumpkin and cream.

Crumble topping – pulse all ingredients except the hazelnuts in a food processor until they resemble coarse breadcrumbs. Pour into a bowl and add the hazelnuts. Use your hand to squeeze handfuls of the mixture into clumps. Pour the chicken filling into a baking dish, spread the crumble evenly on top and bake in a 180C oven until the top is lightly browned and filling is bubbling.

Brown butter - cook butter over a medium heat until it turns a light nut brown colour, remove from stove and add the sage leaves. Leaves will splutter and crisp in the residual heat.

When chicken pie is baked, drizzle the brown butter and sage leaves over the topping.

UMAMU - inspired by Balance & Contentment.  These values reflect the balance we seek from vine to wine.  May our wines handcrafted from our family vineyard in Margaret River established in 1978 enrich the celebration of your life.


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UMAMU Estate Sauvignon Blanc Semillon with Prawn taco, avocado, cucumber & corn salad


500g raw green prawns shelled


  • 2 large roasted green capsicums or fresh poblano chillies, deseeded
  • 3 large green chillies or 2 small green Birdseye chillies (depending on how spicy you like it)
  • 1/4 cup chopped coriander
  • 3 stalks spring onions, sliced
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 ground black pepper
  • Zest and juice of 1 large lime
  • 1 teaspoon sugar
  • 3 tablespoons extra virgin olive oil


  • Flesh from 2 ripe avocados
  • 3 tablespoons sour cream
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped spring onions
  • Tabasco sauce to taste
  • Salt to taste
  • Squeeze of lime to taste


  • 1 cob fresh corn kernels
  • 1 large Lebanese cucumber finely diced
  • 1 medium tomato diced
  • 1 ripe but firm avocado deseeded, skinned and diced
  • 1/4 cup chopped coriander
  • 2 stalks spring onions finely sliced
  • 1/4 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 small lime
  • Salt & pepper to taste
  • Store bought or home made soft tortillas
  • Extra lime wedges to serve or finger limes


Add all marinade ingredients into a food processor, process to a purée. Combine half the marinade with the prawns, reserve the other half to use as a salsa for the tacos. Let prawns marinade for at least 30 minutes before cooking.

Combine all salad ingredients into a bowl, gently combine and set aside.

Make the guacamole by mashing the avocados together with the other ingredients.

Sauté prawns in a hot non stick fry pan until just cooked but caramelised on both sides.

Heat up tortillas by sprinkling with some water, wrap in foil and warm in a moderate oven for 5-10 minutes.

To assemble tacos, lay a tortilla flat, spread a line of guacamole down the middle, then lay some salad on top of the guacamole, followed by the prawns, sauce and a squeeze of lime or finger lime caviar. Fold tortilla in half and enjoy. A fresh citrusy mouthful with a hint on heat and saltiness to perfectly match a glass of UMAMU Estate Sauvignon Blanc Semillon.

May our exquisite vintage wines, handcrafted from our family vineyard in Margaret River, established in 1978 enrich the celebration of your UMAMU - Inspired by Balance & Contentment

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UMAMU Estate Mac’s Chardonnay 2010 with Mussels with leek and garlic crumb


  • 1 kg mussels in shell
  • 1 leek, white part only, washed and finely sliced
  • 1 1/2 cups stale bread, roughly crumbed in a food processor
  • 2 large cloves garlic, finely chopped
  • Zest of 1 lemon
  • 50g butter, melted plus extra butter to sauté
  • 50ml extra virgin olive oil
  • Salt and pepper to season
  • 2 Tsp dry vermouth
  • 100ml cream


Clean and beard mussels. In a large pot with a lid, add half a cup of water and bring to a boil, add mussels and shut lid to steam cook for 1 -2 minutes. Shake the pot a few times. When mussel shells open, this means that they are cooked. Discard any mussels with unopened shells. Remove top shell from mussels and run a knife under the mussel meat to loosen from bottom shell. Set aside the mussels in their half shell while you make the crumb. Tip: precooked vacuum packed mussels sold at supermarkets can also be used, just drain the mussels and remove the top shell.

Sauté leeks with butter until softened. Combine leeks, bread crumbs, garlic, lemon zest, melted butter and oil. Season to taste. Mix vermouth with cream. Spoon a teaspoon of the cream mixture onto each mussel, top with a tablespoon or two of the leek and garlic crumb. Place shells onto a grill tray and grill for a minute or until crumb is golden and crisp.

May our exquisite vintage wines, handcrafted from our family vineyard in Margaret River, established in 1978 enrich the celebration of your UMAMU - Inspired by Balance & Contentment

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Chinese New Year – the year of the Pig

Chinese New Year follows the lunar calendar. This year 5 February marked the start of the lunar new year celebrations which will continue for 15 days until the full moon of the first lunar month.  

This will be the year of the Pig, the twelfth animal of the 12 year Chinese zodiac cycle.  The Pig is said to have a beautiful personality and be blessed with good fortune in life. In Chinese culture, pigs are the symbol of wealth. Their chubby faces and big ears are also signs of fortune.

One legend says that the Jade Emperor said the order of the zodiac would be decided by the order in which the animals arrived to his party. The Pig overslept and therefore arrived late – determining his place in the zodiac. Another story says that a wolf destroyed his house and he had to rebuild his home before he could set off arriving last, so he could only take twelfth place.

The Pig is also associated with the Earthly Branch (地支—dì zhī) hài (), and the hours 9–11 in the night. In terms of yin and yang (阴阳—yīn yáng), the Pig is yin.

Celebrations of the new lunar year are very important and there are many traditions around cultural celebrations.

At UMAMU, some of our favourite celebrations centre around wine and food – of course.

One way to celebrate is to enjoy a salad called ‘Yee Sang’.  Yee Sang is a ‘Prosperity toss’ where you toss a salad with particular ingredients that have symbols of abundance, prosperity and good luck.  This ritual traditionally brings wishes for reaching higher levels, for households to be filled with gold and silver, prosperity for the business and for life to always be sweet… 

Traditionally this dish is served on the seventh day of the new year but nowadays it is enjoyed in the lead up to the new year as well as during the 15 days of new year.

Here is a recipe that pairs beautifully with our ChardonnayCabernet Merlot and Cabernet Franc.  This is a lovely entrée for eight people or so depending on your appetite. 

What you'll need: 

  • Eight pairs of chopsticks
  • 250g smoked salmon – (traditionally raw fish is used but smoked salmon is delicious and an easy substitute)
  • Two bags of julienned/shredded raw vegetables from the supermarket which saves all the shredding. If you can’t find the pre sliced bag then julienne/ shred the following,
    • 2 carrots
    • 1 radish
    • 1 cucumber
    • half a lettuce
    • 1 beetroot
  • a few segments of pomelo / grapefruit – into pieces
  • Two tablespoons of pickled ginger
  • Two tablespoons of pickled onion
  • Five wonton skins sliced and fried
  • Three tablespoons of chopped peanuts
  • Two tablespoons sesame seeds

For the dressing:

  • Two tablespoons of lime juice
  • Three tablespoons of plum sauce
  • One teaspoon sesame oil
  • Three tablespoons of any mild oil you like e.g. olive oil
  • A pinch of 5 spice powder
  • A pinch of salt

What to do: 

To prepare the dish, place all the veggies on a big round plate and top with the smoked salmon. 

Add the dressing and the idea is to use your chopsticks to toss the ingredients into the air to mix the salad while saying auspicious wishes. 

The belief is that the higher the toss, the higher one’s growth in fortunes so let’s toss as high as we can!

And enjoy with UMAMU wines of course…..


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UMAMU Estate Sauvignon Blanc Semillon with Scallops, watercress, fennel & beetroot salad with Asian miso & lemon dressing

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UMAMU Estate Sparkling Chardonnay with Spaghetti Carbonara, truffle scented eggs, WA rock lobster tail & truffle butter

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Rack of Lamb with Shiraz & Chocolate Sauce with UMAMU Shiraz 2009

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Green olive artichoke and feta tart with UMAMU Estate Cabernet Franc 2012

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