Summer Food & Wine eBook

FOOD & WINE 7 SIMPLE

RECIPE AND WINE PAIRINGS

ALL YOUR favourite WINE STYLES

recipe selection and wine pairings by

STEFANO DE PIERI Winemaker and Chef

CONTENTS

01

ABOUT STEFANO DE PIERI

02

FETTUCCINE AL FORMAGGIO PINOT GRIGIO

03

04

ROSÉ

PROSECCO

TENDER CHICKEN WITH ROSEMARY

05

SALMON AND POTATO SALAD

06

ROASTED QUAIL WITH SMALL OLIVES

ORANGE, FENNEL AND GREEN OLIVE SALAD

PINOT NOIR

SAUVIGNON BLANC

07

08

SHIRAZ

CHARDONNAY

LAMB NECK WITH PEAS

RISOTTO WITH ASPARAGUS

Meet

Stefano de Pieri Winemaker, chef, television personality, author and raconteur - there’s not much that Stefano de Pieri hasn’t achieved.

Stefano’s love of food and wine is well documented. Known for producing beautiful food-friendly wines that draw on his Italian heritage, food lovers will be familiar with his passion for the Mildura region in Victoria. Here he produces cheerful and uncomplicated wines designed to match a variety of foods and to suit many occasions.

His book and TV series ‘A Gondola on the Murray’ have been enormously successful and his new series, ‘Stefano’s Cooking Paradiso’ has also achieved ratings success.

There’s no question Stefano shares our love of exceptional wines and, over the years, we’ve been very lucky to have Stefano as a regular on the Cellarmasters tasting panel.

In our latest exciting collaboration, Stefano shares some of his favourite, easy to prepare recipes from his book ‘Modern Italian Food’ and their wine matches. Enjoy!

www.cellarmasters.com.au | 1800 500 260

Food & Wine | 01

Fettuccine al Formaggio Serves 4

Method

30 g butter 100 g mascarpone 80 g blue cheese 300 g fettuccine freshly ground black pepper freshly grated parmesan

1 Melt the butter and mascarpone in a heavy-based pan.

2 Add the blue cheese and stir to amalgamate.

3 When you are ready to eat, prepare the fettuccine.

4 Cook the fettuccine in plenty of boiling salted water, until al dente.

Drain well, then toss with the sauce.

5 Serve with black pepper and parmesan.

WINE PAIRING

Pinot Grigio Pinot Grigio is a refreshing, versatile wine that is light in structure with lots of minerality. It features crisp, fresh fruits such as pear, white peach and green apple. Often they are mouth-puckering wines with steely, citrussy acidity.

While your first instinct may be to pair this style with dishes like fish or salad, Pinot Grigio also makes an excellent match for Italian pasta dishes like this one. Why? The cheese. It’s a case of opposites attract. The creamy, sticky sauce will bring out the sweeter flavours of the Pinot Grigio and accentuate the earthy and mineral tones. It’s a rewarding and complementary match well worth trying.

stefano’s pinot grigio recommendations

Wordsmith Bed of Roses ‘16 King Valley Learn More >

www.cellarmasters.com.au | 1800 500 260

Aver ‘16

Flourishing

Fleurieu Peninsula

Monsieur Bephat ‘16 South Australia

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Food & Wine | 02

Tender Chicken with Rosemary Serves 4

Method

1 x 1.3 kg free-range chicken, cut into small pieces

1 Prepare the chicken pieces and pat dry.

extra-virgin olive oil

2 Heat the oil in a non-stick casserole pan, add the whole garlic cloves and the chicken and brown evenly on a high heat.

6 cloves garlic, peeled and left whole 50 ml white wine sprigs of rosemary salt and pepper a few small anchovies (optional) 1 tablespoon capers (optional) 2 tomatoes, skinned and diced (optional)

WINE PAIRING

Rosé

3 Add the wine and rosemary, and season with salt and pepper. If you are using the anchovies and capers, add them at this point.

4 Cover the pan, leaving the lid slightly askew.

5 Simmer gently for around 35 minutes, adding a little stock or water if necessary.

6 Towards the end of the cooking time, add the tomatoes if you desire a more juicy sauce.

7 Serve the chicken with a simple green salad.

Rosé is one of those wines that can pair well with any food. It can be made from any dark-skinned grape variety and varies in style from slightly sweet to bone-dry. As a general rule, lighter Rosé pairs well with food that suits dry white wines such as pasta, white rice dishes, seafood and salads. If you have a bolder, more full-bodied Rosé, it is better suited to rich and spicy cuisine.

This recipe for tender chicken and rosemary is a simple dish where the flavours speak for themselves and a bright, light Rosé will add sparkle to the meal. Lively, crisp fruit characters bring elegance without overpowering the dish and strike a delicious balance.

stefano’s rosé recommendations

Black Wattle Selection ‘16

Hunter Collective Olsen ‘16

Le Jardin Des Fleurs ‘15

Limestone Coast

Hunter Valley

France

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Food & Wine | 03

Salmon and Potato Salad Serves 4

Method

1 large salmon fillet, about 800g, bones removed and trimmed, skin on enough good quality olive oil to cover the fish Potato Salad 6 waxy potatoes (desirées are ideal) extra-virgin olive oil a squeeze of lemon juice salt and pepper to taste 3 soft-boiled eggs cut in quarters

1 Heat the oil to 55°C over a low heat, just hot enough to cook the fish.

2 Slip the fish into the oil and cook for 15 minutes, watching to ensure it doesn’t overcook.

3 Use a large spatula or 2 spoons to very carefully remove the fish from the oil. Do not allow it to break if you possibly can.

4 Boil the potatoes until tender, then peel and cut into cubes. While they are still warm, put the potatoes into a large mixing bowl and toss with the remaining ingredients.

fresh flat-leaf parsley coarsely chopped

WINE PAIRING

Prosecco Like Champagne, Prosecco is considered a party pleaser. It’s often drunk on its own, but don’t miss out on what this lovely style of Sparkling can bring to the table. Pairing seafood and white wine, including Sparkling wine, is always a good decision.

Salmon is a versatile fish but it’s quite different to white fish as it’s luscious and meatier. In this simple preparation, the effervescence and richness of the Prosecco balance out the saltiness and heaviness of the salmon. With the accompaniment of the potato salad, a dry, crisp Prosecco with its balanced flavour profile is the perfect contrast to the richness and smooth texture of this side dish.

stefano’s prosecco recommendations

Wordsmith Bed of Roses NV Alpine Valley Learn More >

www.cellarmasters.com.au | 1800 500 260

Riondo Collezione NV

Stefano de Pieri di Qualita NV

Italy

King Valley

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Food & Wine | 04

Roasted Quail with Small Olives Serves 4

Method

8 quails 16 slices of pancetta a handful of sage leaves olive oil

1 Preheat the oven to 180°C and dewing the quail.

2 Roughly chop 8 slices of the pancetta and stuff into the quail with the sage.

3 Tie the quail neatly and wrap each with a slice of pancetta.

butter 80 ml white wine a few sprigs of rosemary 24 small olives 8 cloves garlic, unpeeled and crushed 200 ml chicken stock 30 g butter salt and pepper

4 Sear the quail in a pan of hot oil and butter. Add a splash of white wine and simmer.

5 Transfer the quail and pan juices to a baking tray, scatter with rosemary, olives and garlic.

6 Cook until pink for 15 minutes.

Remove and warm rest while you finish the sauce.

7 Heat the roasting juices, the rest of the wine and the stock.

WINE PAIRING

Pinot Noir

8 Simmer until reduced then whisk in the butter to form a nice glossy sauce.

Pinot Noir is more delicate but no less complex than other red wine. It’s a cool-climate grape with a flavour profile ranging from strawberries to black cherries, often with a wonderful natural acidity.

Pinot Noir most famously pairs with duck but it’s also suited to other game birds like quail. This bird is small and plump with tender dark meat and a lot of flavour for its size. The pancetta and small olives, which form an appetising sauce with the white wine, is a delicious combination. Then take a sip of velvety soft Pinot Noir and you have a pairing that dances on the palate. It won’t overpower, it will delight.

stefano’s pinot noir recommendations

Yarra View ‘15 Yarra Valley

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Riversdale Estate Grown ‘15

Lobster Reef Black Label ‘14

Tasmania

Marlborough

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Food & Wine | 05

Orange, Fennel and Green Olive Salad Serves 4

Method

6 navel oranges 1 large fennel bulb or 2 smallerones 24 green olives extra-virgin olive oil salt flakes

1 Use a sharp knife to slice off both ends of the oranges.

2 Peel each orange, then carefully cut away all the pith.

3 Cut the oranges into slices and arrange on a large serving platter.

4 Cut the fennel in half lengthwise, then cut each half into thin wedges and arrange on top of the orange slices.

5 Scatter on the olives.

6 Drizzle with olive oil and sprinkle on salt to taste.

WINE PAIRING

Sauvignon Blanc Crisp, elegant and fresh, Sauvignon Blanc is a light white wine that ranges from grassy with noticeable acidity to sweetly tropical, depending on the climate it’s produced in.

With this refreshing Sicilian salad, it’s a case of like attracts like. The Sav Blanc’s crisp acidity blends beautifully with the sweet and sour of the oranges and the fruity olive oil, enhancing the sweetness.

Meanwhile, the grassy characteristics of the wine favour the green olives’ bright flavours and the fennel’s refreshing anise quality.

stefano’s sauvignon blanc recommendations

Ribbon Hills ‘16 Marlborough

Riversdale Estate Grown ‘15

The Summit ‘15 Chile

Tasmania Learn More >

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Food & Wine | 06

Lamb Neck with Peas Serves 4

Method

3 lamb necks, split in half lengthwise and sinew removed plain flour olive oil 2 sticks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 cup peas 1/2 cup chopped green beans 1 onion, peeled and finely chopped 3 cloves garlic, chopped 125 ml red wine 2 cups peeled, crushed tomatoes 1 litre lamb or beef stock (fairly concentrated)

WINE PAIRING

1 Preheat oven to 180°C. 2 Wash the necks, remove fat and dry before tossing in flour.

3 Heat some olive oil in a pan, shake off the excess flour and seal the necks all over. Set aside.

4 In a baking dish, fry the veg and garlic in some oil.

5 Add the necks (bone side down) and the red wine, letting it evaporate.

6 Add tomatoes, stock and cover with greased paper and foil.

7 Bake for 90 minutes then debone the meat and set aside.

8 Push the cooking liquid through a sieve and chill – the fat will settle on the top.

9 Discard the fat, heat the sauce and place the neck meat in it to warm up.

Shiraz

Shiraz is Australia’s most successful varietal and it’s big and bold in flavour with rich berry fruits and spice characters. Shiraz is perfect with red meat, and lamb is no exception.

Lamb is hailed as Australia’s national dish so look no further than our most popular red to pair with this gamey meat. The inclusion of onions, garlic and tomato in this recipe will meld beautifully with the full flavoured, ripe, spicy fruit found in the Shiraz. It’s a simple and traditional recipe that’s bound to become a favourite you’ll turn to when you’re in the mood to enjoy a juicy, rich Shiraz.

stefano’s shiraz recommendations

Duval Affinis ‘14

Redemption ‘14

Bleasdale ‘15

Barossa Valley

Canberra

Langhorne Creek

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Food & Wine | 07

Risotto with Asparagus Serves 4

Method

40 g butter 40 ml olive oil

1 Heat the butter and oil in a heavybased pan and soft cook the onion.

1 small brown onion, peeled and finely diced

2 Add the asparagus pieces (save the spears) and cook a little longer.

400 g asparagus, trimmed and cut into small pieces (reserve the spears)

3 Add the wine and ‘toast’ the rice by frying it until it has absorbed all the fat and wine. After a minute, ladle in the hot stock, stirring constantly.

200 g Italian risotto rice 50 ml white wine 2 litres Golden Chicken Stock kept simmering salt and pepper 1 tablespoon butter parmesan to taste

WINE PAIRING

Chardonnay

4 Cook for 15–20 minutes until the grains are still al dente.

5 Season to taste.

6 Towards the end of the cooking time, add the asparagus spears to give a beautiful verdant look.

7 Remove from the heat, stir in the butter and lots of cheese.

8 Cover for 2 minutes to allow the butter and cheese to melt into the rice, then serve straightaway.

Australia makes world-class Chardonnays that favour balance, elegance and freshness over boldness. It’s therefore no surprise that this style is one of the most popular white wines in Australia.

Chardonnays have a long association with risotto dishes because the light, bright and crisp qualities of the wine suit the delicate, creamy flavours of the dish. In this pairing, the Chardonnay blends with the richness and smoothness of the butter and parmesan. Our suggestion would be to choose an unoaked or lightly oaked style to match the light taste of this dish.

stefano’s chardonnay recommendations

Cormack & Co ‘16

Yarra View ‘15

Margaret River

Yarra Valley

Avon Brae High Eden & Flaxman ‘15 Eden Valley

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Food & Wine | 08

GET PAIRING AND POURING For more food and wine matchings visit cellarmasters.com.au/discover