SUMMER EVENTS
IN WINE COUNTRY
Editor
Riley McGilvray
Boutique Inn Manager
Joseph Legace
Contributors
Brianne Carter
Carolee Krause
Courtney Henderson
Eli Siegle
Frank Dodd
Jason Parsons
Jennifer Cheddie
Madison Vine
Mark Evangelista
Mark Torrance
Michael Harrison
Nataschia Wielink
Tim Wilson
Graphic Designer
Mari-Lynne Eastland
For general inquiries about this magazine, please contact our Marketing team via email communication@peller.com
Riverbend Magazine is published 2 times a year by Andrew Peller Limited.
Note from the Editor
After a very snowy winter, I’m feeling energized for an exciting spring and summer season in wine country. We’re looking forward to hosting our guests and locals for meals on the Oaklands patio with the best sunset views in Niagara. Chef Parsons and his culinary team are pleased to present a sophisticated wine country bistro dining experience, featuring locally sourced ingredients. As always, we welcome our guests to enjoy a glass of wine or specialty cocktail on the back lawn to watch the sunsets.
In addition to regular dining at Oaklands restaurant, we will be hosting a Sunset Dinner Series. Join us on June 27, July 25, August 15, and September 12 for a delicious 4-course meal plus wine pairings. Each dinner will be themed around a French region – Loire, Provence, Burgundy and Bordeaux. Visit our website to learn more and reserve your seat.
Our distilling team at Wayne Gretzky Estates has had some great success already in early 2025 with several whisky awards including Cream Whisky of the Year for Salted Caramel Cream and gold medals for our Craftsmanship Series Single Grain Oats, Maple Cask Whisky, and 99 Proof Whisky. We spoke with head distiller, Tim Wilson, and Blending and Maturation Assistant, Mark Evangelista, about our in-house cooperage located in Grimsby. Flip to page 10 and 11 to learn all about our whisky aging process.
Cheers!
Riley McGilvray
Wine Club members save 10% on overnight stays Sunday through Thursday, year-round. You’ll enjoy customizable quarterly shipments, 12 complimentary tastings per year for you and up to 5 guests, plus exclusive member discounts on wine, experiences, dining events, and accessories.
Get Social!
Bask in the sunshine this spring & summer in Niagara Wine Country. Wine Club members save on tours and experiences! Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
FRESH SPRING RECIPES
wine pairings on pages 17 - 19
Chef Mike Harrison, Peller Estates
recipe page 17
You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com
CHICKEN SHAWARMA AND HUMMUS BOWL
Chef Frank Dodd, Trius Winery
recipe page 18
FRESH SUMMER SALAD BOWL
Chef Frank Dodd, Trius Winery
recipe page 19
LEMON GARLIC HUMMUS
Chef Mike Harrison, Peller Estates
recipe page 19
Getting to know OUR HISTORY
This historic property which sits on the banks of the Niagara River at the nexus of the Commons, the Parkway, and old town Niagara-on-the-Lake, dates back to 1809. The property was originally deeded to William McClellan, a fruit farmer who built a modest stone farmhouse on the land.
In 1860, the farm was purchased by Dr. Thomas Halliday Watt, a consulting surgeon who was born in the United Kingdom. Dr. Watt and his wife Emily had nine children, farmed the fruit trees on the property, and built a large 6,500 square foot red brick Georgian mansion. After his first wife died in 1880, Dr. Watt married Millicent Wright and had three more children. Dr. Watt continued to practice medicine until his death in 1902 and is buried in St. Mark’s cemetery. After remaining in the Watt family until 1908, the property was sold
several times until Brigadier-General Charles Nelles purchased it. In 1920, General Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons, planted the majestic oak trees that still grace the property and hence named the land “Oaklands”. He served as mayor of Niagara-on-theLake from 1929-1930 and became the first president of the Niagaraon-the-Lake Legion, Branch 124. His son, Admiral Percy W. Nelles, was a flag officer in the Royal Canadian Navy and had an illustrious naval career.
In 1927, General Nelles sold the land to the six Ansley sisters, Kate, Gladys, Del, Nora, Olga, and Elizabeth. These sisters had four brothers, two of whom served in WWI. Sadly, Alfred was killed in action in France, and Russell was taken as a Prisoner of War in Germany. At the same time, Nora and Gladys served as nurses in Italy. After the war, when the sisters returned to Canada, they made plans to start a business that would serve the needs of helping disabled children with severe Down Syndrome.
With Del and Kate on board as teachers and Olga who was trained in music, dance, and calisthenics, the sisters were excited about their compassionate venture to serve the needs of these often neglected children. Gladys and Kate took a course in psychiatry at the Clarke Institute in Toronto (now CAMH) and opened a school in St. Catharines in 1920. In 1927, the Ansleys moved the school to this current site. There was a barn for the cows and pony, a garden shed, a greenhouse, flower and vegetable gardens, a cottage, and a cherry orchard, in addition to the large home which housed the students and staff. The setting was nurturing as the sisters and staff taught and cared for the students in a warm and welcoming environment. The school operated for 52 years.
The sisters closed the school in 1972 after living their motto, “Every child has the right to receive education suited to their needs and capacity in a home-like situation.” The compassionate Ansley sisters were ahead of their time, providing support, education, and care for many children in need. The sisters sold the property to Dr. Djamal Afrukhteh of Niagara Falls in 1972, who divided the home into apartments. Peggy Anderson, one of the tenants, set up Newark Neighbours on-site and still operates it today. The charity provides food and clothing for local residents who demonstrate financial need.
In 1984, Dr. Afrukhteh, who had a passion for the appreciation and collection of art, opened a private gallery on site. In 1988, he built a 12,000-square-foot addition to the original building to accommodate the gallery. Unfortunately, the gallery closed a few years later, leaving the building vacant for many years, until the Weins family of Niagara-on-the-Lake purchased the property and turned the home into a classic 21-room Georgian style Inn. They opened its doors to the public in 2004. The old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Vidal vines.
The Riverbend Inn was acquired by Andrew Peller Limited in 2021, adding this property to their family of wineries in Niagara-on-the-Lake. Adjoining the Peller Estates winery property, the 57 contiguous acres of vineyards produce award-winning wines. Oaklands, the Riverbend restaurant, offers quality fine dining with a stunning sunset view over the vineyards. We are pleased to welcome you to the Riverbend Inn and hope you enjoy your time in Wine Country!
Just Add BUBBLES
This year we’re celebrating the 35th anniversary of Trius Red!
Raise a glass of bubbly with us to celebrate 35 years of award-winning winemaking in Niagara. Trius has the largest underground sparkling cellar in Canada, so here are a few bottles from the winery, and a few of our sister properties, to enjoy this Spring.
Trius Brut
TraDiTionaL MeTHoD
70% Chardonnay and 30% Pinot Noir
Aged sur lie 24 months
On the palate: citrus, apple and yeast
Pair with: chicken in a lemon cream sauce, vegetarian spring rolls, sushi, cheese fondue, and brunch
Critical Acclaim:
Gold Medal: 95 points | Decanter World Wine Awards, UK 2019
Gold Medal: 92 points | WineAlign National Wine Awards of Canada 2023
Trius Brut Rosé
TraDiTionaL MeTHoD
70% Pinot Noir, 23% Chardonnay, 4% Pinot Meunier, 3% Gamay Noir
Aged sur lie 21 months
On the palate: white currant, white cranberry, cherry, wild strawberry, and yeast
Pair with: roasted beet risotto, seafood, roast chicken or turkey, creamy cheeses and baguette
Critical Acclaim:
Platinum Medal: 94 points | WineAlign National Wine Awards of Canada 2021
Gold Medal: 92 points | Decanter World Wine Awards, UK 2023
TOP 10: Gold Medal | Effervescents du Monde, Best Sparkling Wines in the World, France 2021
Best of Class: Gold Medal | 95 points | Los Angeles
Int’l Wine Competition, USA 2022
Gold Medal: Effervescents du Monde, Best Sparkling Wines in the World, France 2023
Trius Showcase Brut Nature
TraDiTionaL MeTHoD
64% Chardonnay,34% Pinot Noir, 2% Pinot Meunier
Aged sur lie 60 months
On the palate: lime zest, green apple, yeast, citrus, and brioche
Pair with: baked salmon in puff pastry, quiche, crab cakes, and creamy cheeses
Critical Acclaim:
Double Gold Medal: Runner-Up | Global Fine Wine Challenge, Australia 2022
Trius Showcase Blanc de Blanc
TraDiTionaL MeTHoD
100% Chardonnay
Aged sur lie 48 months
On the palate: baked apple, tropical fruit, grilled lemon, toasted almond, and brioche
Pair with: sushi, oysters and lobster, roast or fried chicken, and fettuccine alfredo
Critical Acclaim:
Gold Medal: 92 points | WineAlign National Wine Awards of Canada 2023
Gold Medal: Ontario Wine Awards 2023
Did you Know?
Grapes meant for sparkling are always hand-picked
Peller Estates Ice Cuvée Classic
TraDiTionaL MeTHoD
75% Chardonnay, 24% Pinot Noir, 1% Pinot Meunier
Aged sur lie 12-14 months
On the palate: tropical fruits and pink grapefruit
Pair with: rich pâtés, creamy risotto, baked ham, spicy curry and pad thai, and seafood
Critical Acclaim:
Double Gold Medal: Women’s Wine & Spirits Awards, UK 2021
Gold Medal: 92 points | Exceptional | Beverage Testing Institute, Chicago 2023
Gold Medal: Sommelier Wine Awards, UK 2019
Thirty Bench Sparkling Riesling
TraDiTionaL MeTHoD
100% Riesling
Aged sur lie 14 months
Peller Estates Ice Cuvée Rosé
TraDiTionaL MeTHoD
59% Pinot Noir, 29% Chardonnay, 8% Gamay Noir, 4% Pinot Meunier
Aged sur lie 12-14 months
On the palate: raspberry, white peach, cranberry and white currant
Pair with: bruschetta, steamed mussels, roast of pork, chicken or turkey
Critical Acclaim:
Gold Medal: TOP 10 | Effervescents du Monde, Best Sparkling Wines in the World, France 2023
Double Gold Medal: Women’s Wine & Spirits Awards, UK 2021
Gold Medal: 93 points | Exceptional | Beverage Testing Institute, Chicago 2023
Sweetness Levels
On the palate: apple, white currant, gooseberry, citrus, green apple and fresh bread
Pair with: sushi, shellfish, cheese fondue, lightly seasoned appetizers and creamy cheeses
Critical Acclaim:
Gold Medal: 92 points | WineAlign National Wine Awards of Canada, 2024
Gold Medal: Ontario Wine Awards 2023
Wayne Gretzky Estates Sparkling Brut
cHarMaT MeTHoD
Brut - fewer than 3 g sugar Natural per litre
Extra - fewer than 6 g sugar Brut per litre
Brut - fewer than 12 g sugar per litre
Traditional Method
66% Vidal, 31.5% Riesling, 2.5% Muscat Ottonel
On the palate: bright citrus, green apple, white currant
Pair with: charcuterie, fish burgers, smoked salmon and cream cheese bagels
Also known as Champagne Method or Méthode Traditionnelle. Grapes are harvested early while they are still tart. The grapes undergo traditional winemaking and a primary fermentation. The base wines are then blended to create a cuvée. This cuvée is bottled with sugar and yeast, which triggers the second fermentation and creates carbon dioxide and fine bubbles. The wine ages on the lees in bottle and is riddled, or moved around, frequently throughout the aging process. Once the aging process is completed, the bottle is disgorged, removing the lees. A mixture of fresh wine, or Icewine for our Peller Estates Ice Cuvée, called a dosage, is added to the bottle before being sealed.
Charmat Method
For the Charmat method, the secondary fermentation takes place in pressurized stainless-steel tanks. Sugar and yeast are added to the wine and the carbon dioxide is released into the tank, which creates bubbles before the wine is bottled.
The Wayne Gretzky Estates COOPERAGE
A crucial part of the distilling process is aging the liquid in wooden barrels. We spoke to Distiller, Tim Wilson, and Blending and Maturation Assistant, Mark Evangelista, to learn more about our in-house cooperage. Located in Grimsby, the cooperage is where Mark prepares each barrel before they’re filled with spirit.
When did we purchase the cooperage business?
The process of toasting and recharring wine casks is something we’ve always done, but it was outsourced for the first 4 to 5 years of the brand. In 2020 we bought a small recouping business and Mark trained to be a cooper.
What’s the importance or advantages of having the business in house?
Having it in house allows us to control the quality and process. It also gives us the ability to try a wide range of toasting and char levels. Each toasting and char level provides a variety of aroma and flavour profiles, which gives us more blending options for our whiskies.
What is the process of preparing barrels for whisky aging?
The first step is to partially take apart the wine cask. This process requires us to remove the hoops and take both heads off the cask. Once the heads are removed the bilge and head hoops are hammered back in place.
From here, the cask is loaded onto our custom-built cask planner where we remove 2mm of neutral oak. This step is very important because it removes the plugged pores of the wood. By opening the pores, it will allow the spirit to penetrate deeper into the wood to extract the desired flavours and aromas.
Now the casks are ready to be toasted. We begin by making a fire in a cresset, which is a round container with holes, that will be placed inside the cask. Once the desired temperature is achieved, we will toast the cask to a medium plus profile. This toast level will take about
20 minutes at a temperature between 180 to 200°. When the toasting process is complete, we remove the cask from the fire and place it on rack. Using a propane torch we ignite the inside of the cask to begin the charring process.
After 30 seconds of burn time and the consistent squaring of the char is achieved, the flames are extinguished. Once the cask has cooled down, we can reassemble the cask by installing both heads and tightening all the hoops to ensure it will not leak.
What
are the levels of char and how do you decide which level to use?
How does char influence the whisky aging process?
There are 4 char levels, char 1 to 4. Each char level requires a different amount of burn time. The times can range from 15 seconds to 45 seconds. Having done some trials with different char levels with our whiskies, we decided on a char 3.
Charring opens the wood up, making it easier for the spirit to extract flavours. The charred wood also acts as a filter. As the whisky ages, the surrounding temperature in the rickhouse changes from hot to cold and the spirit moves in and out of the wood, passing through the charred layer each time. The charring changes or eliminates various compounds in the spirit, which give whisky most of its flavours and aromas. The charred layer will also add a deep smoke flavour to the whisky and deepen its colour to bronze or caramel. This is why you see bourbons with rich deep colour as they are aged in brand new oak, giving them access to all that colour.
It is a lot of trial and error. Every whisky is different and can hold oak in a different way within its profile. So, ensuring you end up with a balanced whisky is key. Some of that comes from experience and some of it comes from trials.
Can you briefly explain what a cooperage is?
A cooperage is a facility where coopers make and repair wooden casks that are essential for making whisky. For us, the emphasis isn’t on building casks from brand new staves but repurposing old casks and regenerating them into a profile that fits a new cask. We work with old wine barrels from within the company; planning off the old wood, then toasting and recharring.
2025 Season
If you’re looking for some thespian culture while visiting Niagara-on-the-Lake, Riverbend Inn is conveniently located less than 2 km away from the Festival Theatre. The Shaw Festival season begins at the beginning of April and runs until mid-December. We highly recommend seeing their holiday shows this year - A Christmas Carol and White Christmas.
The Lion, The Witch and The Wardrobe
SYNOPSIS: Narnia returns! Step through the wardrobe and enter a magical world. Guided by the noble lion Aslan, four children – Peter, Susan, Edmund and Lucy – embark on a quest to free this enchanted land from the White Witch’s icy grip and restore peace to the kingdom. Filled with breathtaking battles, mythical creatures and unforgettable characters, this new adaptation of C.S. Lewis’ classic will delight the whole family. It’s a story about imagination, loyalty and what it takes to be a real hero.
WINE PAIRING:
Peller Estates Signature Series
Riesling Icewine
We think the White Witch would love to indulge in some icy cold Icewine. Serve chilled and enjoy the bracing acidity that Riesling is so fondly known for. You’ll find notes of citrus and golden pineapple, marmalade and honey. Enjoy this Icewine as a martini with your favourite vodka, or pair this with salty appetizers or pate, spicy cuisine, or fruit-based desserts.
Anything Goes
SYNOPSIS: Set sail on the S.S. American! This dazzling production breathes new life into Cole Porter’s timeless tale of romance, intrigue and high-seas hijinks. Follow the delightful antics of Reno Sweeney, a spirited nightclub singer, as she navigates love triangles, mistaken identities and comical misunderstandings on a transatlantic voyage. Featuring beloved songs like “It’s De-Lovely,” “You’re the Top,” and the showstopping title number “Anything Goes,” this fresh revival brims with spectacular dance numbers and non-stop laughter.
WINE PAIRING:
Trius Brut
Like they say in the song, anything goes, and a delicious sparkling wine can pair with almost anything. Trius Winery has the largest underground sparkling cellar in Canada, and you can experience it yourself on our winery tour. This traditional method sparkling wine is made of both Chardonnay and Pinot Noir and has flavours of citrus, apple, and fresh bread. This bubbly can be paired with every meal, from brunch to dessert, and even with your favourite potato chips!
White Christmas
SYNOPSIS: Celebrate the holidays with Irving Berlin’s heartwarming classic: White Christmas. This delightful musical follows Bob Wallace and Phil Davis as they team up with sister act Betty and Judy Haynes to put on a Christmas spectacular and save the charming Vermont Inn. Featuring dazzling dance numbers plus a splendid score with hits like “Blue Skies” plus “Sisters”, and of course, the title song, this joyous production is the perfect festive treat for the entire family!
La Vie en Rose
SYNOPSIS: Step into the mirrored world of our Spiegeltent and be transported back to the birthplace of cabaret: Paris. Once you enter this magical time machine you will be in the company of legends such as Edith Piaf, Josephine Baker and Maurice Chevalier. Share their love affairs and their heartbreaks, while songs such as “C’est si bon”, “Non, je ne regrette rien”, “Hymne à l’amour” and of course the title song: “La Vie en rose” conjure up the passionate, dangerous and wildly romantic City of Light.
WINE PAIRING:
Trius Rosé
This Provence-inspired blend is light and refreshing with flavours of red berries, pink grapefruit and wild strawberry. Enjoy this chilled on the patio or pair it with with salad niçoise, gazpacho, salmon dishes and gourmet pizza.
Wait Until Dark
SYNOPSIS: Darkness and light face off in this suspensefilled thriller. In a New York apartment, the recently blinded Susan becomes the target of a ruthless gang of criminals. As night falls, she must use all her wits to survive in a highstakes game of cat and mouse. Love a good mystery? This heart-stopping production is guaranteed to keep you on the edge of your seat.
WINE PAIRING:
Thirty Bench Winemaker’s Blend Cabernet Franc
If you’re looking to be “thrilled”, look no further than this award-winning cabernet franc. On the nose you’ll be greeted with notes of blue plum, black currant, blueberry puree, cedar, and cigar box. On the palate, flavours of juicy dark fruits and a touch of black tea and spice make the perfect companion for grilled red meats, roasted leg of lamb, meat and mushroom pies.
SPIRIT PAIRING:
Wayne Gretzky Estates Vanilla Bean
Canadian Cream Liquor
There’s nothing like adding some Christmas spirit to your morning coffee or holiday desserts. This cream liquor combines the smooth richness of vanilla beans with the velvety texture of cream, creating a luxurious and unforgettable drinking experience. Serve on the rocks, in a cocktail, add to your coffee, or drizzle over a bowl of ice cream.
MAY 2025
Friday to Sundays in May
Sip & Sizzle Passport wineriesofniagaraonthelake.com
May 9 & 10
Wine Fest Toronto winefesttoronto.com
The Winery Restaurant at Peller Estates, Oaklands at Riverbend Inn, and Trius Winery Restaurant Mother’s Day May 11th Feature Menus
Reservations are highly recommended
May 16
Refreshed Trius Tour Launch mywinecountry.com
May 23-25
Cuvée en Route
cuvee.ca
May 25
Cuvée Grand Tasting
cuvee.ca
JUNE
2025
June 7 & 8
Graze the Bench grazethebench.com
June 21
Wine Country Tailgate Party at Jackson Triggs niagarawinefestival.com
June 27
Oaklands Sunset Dinner Series: Sunset in Loire Valley riverbendinn.ca
JULY 2025
July 6
Brunch by the Lake niagarawinefestival.com
July 11
J.E.P. XIV Launch mywinecountry.com
July 18 i4C Friday Night Flights coolchardonnay.org
July 19 i4C Chardonnay in the Vineyard at Riverbend Inn coolchardonnay.org
July 25
Oaklands Sunset Dinner Series: Sunset in Provence riverbendinn.ca
AUGUST 2025
August 9
Trius Sparkling Party mywinecountry.com
August 15
Oaklands Sunset Dinner Series: Sunset in Burgundy riverbendinn.ca
SEPTEMBER
2025
Fridays - Sundays in September Grape & Wine Festival Discovery Passport niagarawinefestival.com
September 12
Oaklands Sunset Dinner Series: Sunset in Bordeaux riverbendinn.ca
September 19-21, 26-28
Grape & Wine Festival in Montebello Park niagarawinefestival.com
OCTOBER
2025
October 24 & 25
Fall Member Exclusive Weekend at Trius Winery mywinecountry.com
Dates and details are subject to change
TRIPLE CHOCOLATE BROWNIES WITH PJ’S SALTED
CARAMEL ICING
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 6-8
INGREDIENTS
BroWnie
1/2 cup all-purpose flour
1/2 cup dutch process cocoa powder
1 1/2 tsp kosher salt
1/2 cup unsalted butter
4 oz 70% chocolate, broken into small pieces
1 1/4 cup white sugar
3 large eggs
1 1/2 tsp vanilla extract
4 oz semisweet chocolate chips
icing
1 1/2 cups butter
4 cups icing sugar
3 tbsp cocoa powder
1 1/2 tsp vanilla extract
3 tbsp PJ’s Salted Caramel Cream Liquor
DIRECTIONS
Preheat oven to 375°F. Spray an 8x8” pan with non-stick spray, line with parchment paper, spray the top of the parchment paper and set aside. Whisk together the cocoa powder, salt and flour and set aside. In large steel bowl, place the butter, chocolate chips and 70% chocolate, and place over a pot of simmering water. Do not let the bottom of the bowl contact the water. Stir until melted. When melted, whisk in the sugar and 1 egg at a time, stirring vigorously to combine the ingredients. Once all eggs are incorporated, whisk for another minute. Remove from the heat and add in your vanilla extract. Once combined, pour into prepared pan. Bake for 25-30 minutes until the top begins to crack and a toothpick
inserted in the center comes out clean. Remove from heat and allow to cool in the pan.
To make the icing, using a stand mixer or a whisk, cream the butter for 3-5 minutes until fluffy. Once fluffy, add in 2 cups of icing sugar and mix. Add in the cocoa powder, vanilla and caramel liquor and mix until light and fluffy. If the icing is too thick, add a splash more of the liquor or milk. If too thin, add in more of the icing sugar. If more caramel flavor is desired, add in more liquor.
PAIRINGS
PJ’s Salted Caramel Cream Liquor
Trius Syrah
CHICKEN SHAWARMA AND HUMMUS BOWL
CHEF FRANK DODD, TRIUS WINERY
Serves 2-4
INGREDIENTS
chicken
1 1/2 lb boneless, skinless chicken thighs, sliced into thin strips
2 tbsp olive oil
1 tbsp honey
1/2 lemon, juiced
3 cloves garlic, grated
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp dried oregano
3/4 tsp ground turmeric
1/4 tsp cayenne pepper
kosher salt, black pepper
pickled onion
1 med red onion, peeled & thinly sliced
2 tsp maple syrup
1/2 tsp kosher salt
1/2 cup rice or apple cider vinegar
1/2 cup hot water
quinoa
1 1/2 cups quinoa
2 1/2 cups chicken stock
3 tbsp olive oil
salt & pepper to taste
hummus
1 cup chickpeas, cooked
1 large lemon
1/4 ? tahini
1 small garlic clove, minced
2 tbsp extra virgin olive oil
1/2 tsp ground cumin salt to taste
veggies
thinly sliced cucumbers, shredded cabbage, pickled red onions, fresh basil, extra virgin olive oil, lemon wedges, feta cheese crumbled
DIRECTIONS
Place the chicken in a large sealable bag. In a bowl, mix the olive oil, honey lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, and a good pinch of kosher salt and ground black pepper. Add to the bag and toss to combine. Marinate in the refrigerator for at least 2 hours, or up to 1 day.
Preheat the oven to 425°F. Line a baking sheet with parchment. Remove chicken from the bag and arrange evenly onto tray. Discard any remaining marinade. Bake for 20-25 minutes, until internal temperature is 165°F.
Peel and thinly slice the red onion. Transfer to a small bowl. Boil the pickling liquid, pour over the sliced onions, and set aside for 30 minutes.
In the bowl of a food processor, combine the tahini and lemon juice. Add the olive oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape the sides, and then process until well blended. Add the chickpeas to the food processor and process until thick and smooth. Add 2 tbsp warm water and process for 1 minute.
Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook until the quinoa is fully absorbed into the chicken stock. Transfer to a large bowl. Add olive oil and fluff with fork. Leave to cool.
To serve, add a large spoonful of hummus to the bottom of a large, shallow bowl. Add in the quinoa and chicken shawarma. Finish with pickled red onions, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh basil. Serve with a lemon wedge and drizzle of extra virgin olive oil.
PAIRINGS
Trius Riesling
Trius Distinction Pinot Noir
FRESH SUMMER SALAD BOWL
CHEF FRANK DODD, TRIUS WINERY
Serves 2-4
INGREDIENTS
2 bunches white asparagus, peeled
2 bunches green asparagus, peeled
2 cucumbers, peeled, cut down middle, deseeded, 1/2 inch chop
4 cups fresh shelled fava beans
2 cups fresh shelled peas
1 1/2 cups quinoa
2 1/2 cups chicken stock
3 tbsp olive oil
salt & black pepper
dressing
1 cup mayonnaise
3 tbsp Dijon mustard
2 tbsp grainy mustard
4 sprigs fresh tarragon, finely chopped
1 lemon, zested and juiced
topping
2 cups feta cheese, crumbled
1/4 cup pistachios, shelled, rough chop
pea sprouts
DIRECTIONS
Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook for 12-15 minutes or until quinoa is fully absorbed into the chicken stock. Transfer into large bowl, add olive oil and fluff with a fork. Set aside to cool.
Place a large pot of water on high heat. Add salt and blanch white asparagus first. 3 to 4 minutes. Remove and plunge into ice water. Repeat for green asparagus. Dry asparagus on kitchen paper. Blanch fava beans and peas, placing in ice water to cool. Drain and place onto kitchen paper.
Whisk all dressing ingredients together, season and taste. In a large bowl, add asparagus, cucumber, fava beans, and peas. Add dressing and toss gently. Season with salt and pepper. Place neatly into a large bowl or smaller individual bowls. Top with crumbled feta, pistachios, and pea shoots.
PAIRINGS
Thirty Bench Small Lot Riesling ‘Triangle Vineyard’
Trius Brut
LEMON GARLIC HUMMUS
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 4-6
INGREDIENTS
1 kg chickpeas
1/4 cup garlic paste (garlic blended with olive oil)
2 tbsp tahini
1/4 cup lemon juice
3/4 cup extra virgin olive oil
2 tsp cumin
1 tsp coriander powder
1 tsp celery powder
2 tsp chamomile powder
3/4 cup vegetable stock
DIRECTIONS
Start by making the garlic paste. Blend a peeled head of garlic with olive oil. Next, blend all the chickpeas in a food processor with a tablespoon of olive oil. Followed by the remaining ingredients until smooth.
PAIRINGS
Peller Estates Private Reserve Sauvignon Blanc
Wayne Gretzky Estates Sparkling Brut
JOIN ONE OF OUR WINE CLUBS AND GET
REWARDED
Receive complimentary tastings
Exclusive member discounts on wine, experiences, and accessories
Insider access to rare and cellared wines
Free delivery on online orders of 6+ bottles and much more YOUR PERKS ARE VALID AT ALL OUR
