Recipes and Wine Pairing — Food Wine Pairing

UMAMU Estate Chardonnay with Chicken Piccata and sauteed Spinach

UMAMU Estate Chardonnay with Chicken Piccata and sauteed Spinach

Ingredients Chicken breastSeasoned flour Oil for pan frying200ml white wine1 Finely diced shallot2 Tbsps chopped baby capers1 Juice and zest of lemon 1 Tbsp honey50g cold butter Flat leaf parsley Bunch of spinach Method Take a chicken breast, halve it horizontally. Flatten until 1cm thickness all over. Dredge in seasoned flour. Pan fry til golden. Set aside. Deglaze fry pan with 200ml white wine, cook off alcohol, add finely diced shallot, 2 tablespoons chopped baby capers and juice and zest of a large lemon, reduce by 1/3, add 1 T honey ( adjust to mellow out sourness of lemon), add...

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UMAMU Estate Rose with Hot Cross Cookies Gluten Free

UMAMU Estate Rose with Hot Cross Cookies Gluten Free

This Easter we decided to make some Hot Cross something and the something are cookies we have paired together with UMAMU Rose. Ingredients 125g Butter125g Molasses sugar2 Eggs1 tsp Vanilla extract2 tsps grated lemon rind350g Gluten free flour1 tsp Cinnamon1 tsp Mixed spice80g sultanas 80ml walnut milk (or any milk)Pre made icing in a tube. Method Preheat oven to 180c. Beat butter and molasses sugar till light. Add eggs and stir through, add vanilla extract, lemon rind then flour and blend through, add cinnamon and mixed spice.  Add milk and stir through to bind together. Cling film and put into fridge...

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UMAMU Rose with Snapper Crudo with Basil, Orange and Macadamia

UMAMU Rose with Snapper Crudo with Basil, Orange and Macadamia

Ingredients:  350 g sashimi grade snapper fillets *Basil pesto 1 cup fresh basil leaves Zest of 1 orange and 1 lemon Juice from 1/2 orange 1 orange segmented 1/2 tsp lemon juice 1 tablespoon honey Salt and pepper to taste 50g finely chopped macadamia nuts 200 ml good quality peppery extra virgin olive oil Method: Slice snapper fillets and spread out onto a serving platter in a single layer. Chill while making the pesto. Blanch basil leaves in boiling water and quickly rinse in cold water. Squeeze out excess water. Put into a mortar bowl with lemon and orange zests,...

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