The weather has turned in the Barossa, and with a chill (or more so a great deal of wind) in the air, we are looking to be cosy at home enjoying delicious food matched with delicious wine.
Our good friend, Chef Peter Clarke, of Vintners Bar & Grill has kindly put together a recipe for us, to be matched with our Neil Ashmead Grand Tourer Shiraz or the Barossa (Estate) Shiraz. He has made this recipe to be home-cook friendly, so it is packed with flavour but it stress-free to make.
This is Pete in the kitchen at Vintners. He is passionate about fresh, local produce and seasonal menus. In October last year, Pete teamed up with our Winemaker aka hunter Richard Langford, to source and prepare a unique experience (hunter gatherer style) for the Commander Seasonal Lunch, which was matched to wines from the Ashmead family cellar.
This is the view from the Vintners terrace, now that autumn is upon us. The restaurant is a favourite of the Ashmead family, and many a Barossan local… It isn’t unusual to see a car with a SHIRAZ or CABSAV number plate still in the carpark the next morning, as the hospitality is outstanding. Late last year, Vintners won Best Regional Contemporary Restaurant & Best Sommelier in the 2015 Restaurant & Catering Awards for Excellence. Next time you’re in the Barossa, put Vintners on your itinerary.
Lamb Rack with pea puree and tarragon bread salsa
by Peter Clarke, Vintners Bar & Grill, Barossa
Elderton wine match: Neil Ashmead Grand Tourer Shiraz or Barossa (Estate) Shiraz
1x 150g 4 bone lamb rack per serve
approx 500 ml extra virgin olive oil
12 shallots (rough dice)
4 cloves garlic (rough dice)
2 Tbsp capers
1/2 Tbsp Dijon mustard
3/4 cup white balsamic vinegar
1 bunch tarragon
10 slices white bread crusts off
300g fresh podded peas
300g frozen peas
Tarragon bread salsa
- Cook shallots and garlic in 100ml of extra virgin olive oil until soft but no colour, cool
- Place cooked shallots and garlic in a kitchen wiz with the capers, mustard, vinegar, tarragon and bread, 1 cup of extra virgin olive oil and salt and white pepper to taste – blend
- Prepare 1 x 150g 4 bone lamb rack per person
- Heat 100ml extra virgin olive oil in a large non-stick frying pan over medium-high heat
- Sear and brown the lamb racks before placing in a moderate oven for approximately 13-15 minutes
- Remove from oven and rest
- Place podded fresh peas in boiling salted water, bring back to boil, simmer for 1 minute
- Strain off water and place the peas in blender with butter until smooth
- Add frozen peas into blender until pureed
- Season with salt and pepper
- Place the lamb racks on pea puree and top with a generous amount of tarragon salsa
- Fill wine glasses with Elderton’s Neil Ashmead Grand Tourer Shiraz or Barossa (Estate) Shiraz
- Serve and enjoy!
We hope you enjoy this deliciously simple meal.