21 June 2018 |
Dinner with the Australian Chamber Orchestra
Recently the talented musicians Helena, Aiko, Liisa and Tipi from the Australian Chamber Orchestra swapped their instruments for cooking utensils – cooking and sharing a meal together with Peter Lehmann Wines. Please read on for these mouth-watering recipes and images from the evening!
Liisa’s Mussels with Tomato & White Wine
- 1 tablespoon olive oil
- 4 cloves of garlic, crushed
- 100g chopped sun-dried tomatoes
- 1 teaspoon dried chilli flakes
- 2kg mussels, scrubbed
- ½ cup (120ml) dry white wine
- ½ cup finely-shredded basil leaves
- Sea salt and cracked black pepper
- Heat a saucepan over medium-high heat
- Add the oil, garlic, tomato and chilli and cook for 1 minute
- Add the mussels and white wine, cover and cook for 6-8 minutes or until the mussels have opened. Discard any unopened mussels
- Stir the basil, salt and pepper through the mussels and serve with the garlic baguette
Serve with Peter Lehmann’s Wigan Riesling for delicious honeyed acidity and aged bottle character.
Tipi’s Garlic Baguette
- 90g butter, softened
- 4 cloves garlic, crushed
- 1 baguette, halved
- Mix together the butter and garlic and spread over the cut sides of the baguette
- Place under a pre-heated grill and cook until golden
Aiko’s Beef Tataki
- 500g beef eye fillet
- 200mL soy sauce
- 2 teaspoons honey
- 3-4cm piece of ginger
- 100mL red wine
- 100mL Japanese black vinegar
- 2 teaspoons sesame oil
- Bunch of pea shoots
- Half a bunch of spring onions
- Cut the beef fillet lengthwise into 3 blocks and season with salt and black pepper
- To make the marinade, combine the soy sauce, honey, ginger, red wine, black vinegar and sesame oil in a bowl and mix together until the honey has dissolved.
- Pour the marinade over the beef, making sure the whole fillet is covered
Aiko’s tip: Place the fillets and marinade into a sealed bag and allow to marinate in the fridge for 2 days.
- Fill a bowl with ice cubes and cold water and set to one side
- Heat a frying pan and cook the beef on all 4 sides until medium rare (or cooked to your liking). Approximately 3-4 minutes each side depending on the thickness of your fillet). Reserve the marinade
- Once cooked, plunge the fillet into the bowl of ice cubes and cold water for about 30 seconds. This will maintain the texture of the beef and stop is from cooking longer than required. After 30 seconds remove the fillet and dry with paper towels
- Whilst the beef is cooling, pour the sauce into the frying pan and simmer for 3 minutes
- Cut the beef into thin slices (approximately 3mm-5mm) and arrange onto a platter
- Slice the spring onions vertically and scatter over the beef along with the pea shoots
- Pour the marinade over the beef, or if you prefer you can serve it in a bowl on the side
Enjoy with Peter Lehmann Stonewell Shiraz; a perfect accompaniment with its brooding fruit-forward and silky flavours.
Helena’s Lemon Tart
- 175g plain flour
- Pinch of salt
- 50g icing sugar
- 100g chilled butter, cut into pieces
- 1 egg yolk
- 1 – 1½ teaspoons cold water
- 6 medium eggs, beaten
- 3 large lemons
- 250g caster sugar
- 150mL thickened cream
- To make the pastry, sift the flour, salt and icing sugar into a food processor or bowl. Add the pieces of chilled butter and work together briefly, either in the food processor or with your fingertips, until the mixture looks like breadcrumbs.
- Stir in the egg yolk and enough cold water until the mixture starts to come together in a ball, then turn out onto a lightly floured surface and knead briefly until smooth.
- Roll the pastry out thinly and use to line a lightly-greased 25cm loose-bottomed flan tin. Prick the base here and there with a fork and chill for about 30 minutes
- Preheat the oven to 200 degrees Celsius. Line the pastry case with crumpled baking paper, cover with a layer of baking beans and bake for 12-15 minutes, until the edges are biscuit-coloured. Carefully remove the baking paper and beans and return to the oven for 3-4 minutes. Remove, brush the inside with a little of your beaten egg and return again to the oven for 2 minutes. Remove and reduce the oven to 120 degrees Celsius
- For the filling, finely grate the zest from 2 of the lemons, then squeeze out enough juice from all of the lemons to give you 175mL. Beat the eggs and sugar together until just mixed, but not frothy. Mix in the lemon juice and cream and then pour through a sieve into a jug. Stir in the lemon zest
- Pour the mixture into the pastry case and bake for 40-45 minutes, until just set. The centre filling should still be quite wobbly in the middle – it will continue to set once you’ve taken it out of the oven
- Leave to cool and serve with raspberries and a scoop of vanilla ice cream!
Try pairing with our Peter Lehmann Botrytis Semillon – its sticky sweet and apricot notes complement beautifully with this!