The old rule "white wine with fish and red wine with meat" has become outdated. Especially now that we are just as likely to be eating a spicy Indian style fish curry as a steak on the BBQ.

And when you've already chosen the wine from cleanskins.com, there's a million recipes on the web to try out.

A better way to choose food to go with your cleanskins.com wine is:

• gentle flavours like white wine sauce with subtle wine like the Bubbly
• stronger flavours like vindaloo curry with fuller bodied wines like Cabernet Merlot

Here are some recipes we've matched with our premium wines to get you started...

Send us your recipe along with a photo of your dish or yourself enjoying your meal with cleanskins.com wine and we might publish it on this page. Send your recipe to custserv@cleanskins.com

If you join our mailing list, not only will you get the chance to win a free case of cleanskins wine, you'll also get regular tips on wine tasting and other topics.

South Australian Chardonnay 2006 with...

Well aged with good fresh fruit flavour on a softish palate, and lingering hints of sweet peach on the clean finish. Order Now...

Pear Tarte Tatin

Guaranteed to be a hit with your family! Delicious with a glass of South Australian Chardonnay 2006!

Preparation time: 30 minutes. Cooking Time: 1 hour, 20 minutes.

Ingredients:

• 1 1/3 cups flour
• 2 eggs
• 120g butter (chilled!)
• 1 tbsp. sugar
• Pinch of salt
• 700g firm pears
• 2/3 cup sugar
• 90g butter (at room temperature)
• Butter for baking dish
• A little lemon juice
  

Method:

1. Preheat oven to 200°C.
2. Mix salt, sugar, and flour. Cut chilled butter into small pieces and mix into flour with finger tips. Stop working batter once it looks like "sand".
3. Make a well and pour in eggs. Incorporate into flour using your fingers and a spatula.
4. Once homogenous, form into a ball, place on a floured surface and knead for 10 seconds. Reshape into a ball, roll out with a rolling pin, and refrigerate for 30 minutes.
5. Peel pears, cut into halves. Cut each half into three even pieces, and lightly coat with lemon juice, so that they don't brown.
6. Put sugar and 3 tbsp. water in a pot and allow to caramelise: let sugar melt into water on a very low flame. Once melted, turn up the flame a bit, don't stir, but tilt the pot and move it around from time to time. Once the syrup has a pale honey colour, it's done - be careful not to let it burn.
7. Add butter to caramel and stir until it melts. Take off heat and pour caramel into a buttered pie dish.
8. Place pears in the pie dish, so that they are squeezed tightly together.
9. Bake for 40-45 minutes. During this time you can prepare the crust, then roll it out so that it is a bit larger than your pie dish, and refrigerate it for 30 minutes.
10. Take tatin out of oven, and let it cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.
11. Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.
12. Serve warm, with whipped cream or vanilla ice-cream on the side.

Victorian Tarrango 2005 with...

Our Tarrango is from grapes grown around Mystic Park along the Murray River. It has aromas of spice and fresh fruit, and the palate has hints of raspberry and cherry with soft tannins. Serve it chilled in warm weather. Order Now...

Seafood Skewers

Easy to prepare, quick to cook, and packed with yummy fresh flavours. Delicious with a glass of Victorian Tarrango 2005!

Ingredients:

• 500g swordfish, about ¾ inch thick
• 500g fresh tuna, about ¾ inch thick
• 400g green prawns
• 600g small calamari tubes
• 3 heaped tablespoons chopped parsley
• 1 large garlic clove, finely chopped
• ½ cup dry bread crumbs
• ½ cup olive oil
• 2 garlic cloves, peeled and squashed a bit
• Juice of 1 large juicy lemon
• Salt and pepper
  

Method:

1. Cut the swordfish and tuna into ¾ inch blocks. Peel and devein the prawns, leaving the tails on. Cut the calamari tubes into thick rings.
2. Using short metal skewers, or bamboo ones that have been soaked in cold water for an hour, thread a block of swordfish, a block of tuna, a calamari ring, then a prawn (spiking this through in two places), then another block of swordfish and finally tuna. You should have enough to make about 12 skewers, and you might need to juggle the order around a bit at the end depending on how much of each fish you have left.
3. Heat the grill to high. Mix the parsley, garlic, bread crumbs, and a little salt together on a large plate. Pat the skewers on all sides in this mixture so that they're lightly coated.
4. For the dressing, mix together the oil, garlic, and lemon juice, and add some salt and black pepper. You could add some chopped herbs, or even finely chopped red chilli, to the dressing.
5. Brush the grill rack with a little oil and grill the skewers until they are charred deep golden in some parts, but not for so long that they dry out. It is important that they are still soft and moist inside but cooked through. Reduce the heat or move the rack farther from the coals if the crust starts to burn before the fish cooks through. Serve hot, with some dressing drizzled over and a sprinkling of salt.

Mornington Peninsula 2005 Riesling with...

Very pale straw in colour, this 2005 Riesling has lovely varietal kiwi fruit and citrus aromas, and a light dry palate. A fresh easy-drinking wine with a refreshing zingy finish. 100% grown, made and bottled by a small family winery in the Mornington Peninsula. Order Now...

Curry Laksa

A quicky recipe that tastes like slow food! Easy to make, packed with yummy flavours.. look in the Asian Food section of your supermarket for ingredients. Serves 6. Cooking time: 15 minutes.

Ingredients:

• 125g dry rice vermicelli noodles
• 1-4 tbsp red curry paste (depending on how hot you want it)
• 300g firm tofu, sliced
• ½ cups sliced mushrooms (or 1 tin straw mushrooms)
• 3 cups boiling water
• 1 cup light coconut milk
• 2 x 10g vegetable stock cubes, crumbled
• 3 baby bok choy, leaves separated, stems shredded
• 1 cup bean sprouts
• Coriander leaves
  

Method:

1. Place rice noodles in a bowl and cover with boiling water for 2 minutes.
2. Heat a medium saucepan and sauté curry paste, tofu and mushrooms for 1 minute.
3. Add boiling water, coconut milk and crumbled stock cubes. Bring to boil then reduce heat.
4. Add bok choy and cook for a further minute.
5. Drain rice noodles and divide between serving bowls.
6. Ladle laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.

Barossa 2005 Fruity White with...

A white to suit a sweeter palate - drink now for under $10 a bottle! A refreshing young wine with ripe sweet apples on the nose, and clean sweet apple-pie flavours on the palate. Suits those who don't want their white too dry. A great partner to spicy food. Order Now...

Apple Spice Cake

ThSimple ingredients make an unbelievably moist and yummy cake!

Ingredients:

For caramelised apples:
8 Gala or similar variety apples (approx. 1.5kg)
6 tablespoons unsalted butter, softened
¾ cup packed light brown sugar

For cake:
1½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
½ cup unsalted butter, softened
1/3 cup packed light brown sugar
1 large egg
½ cup maple syrup
½ cup sour cream
1 teaspoon vanilla essence

Method:

Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour a 20cm square cake pan, knocking out excess flour.

Make caramelised apples:
Peel and core apples, then cut into 1cm wedges. Spread softened butter in an even layer over bottom of a 30cm heavy pan and sprinkle with brown sugar. Add apple wedges and cook over moderate heat without stirring until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more. Pour syrup from pan into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelised and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes.

Make cake while apples cook:
Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla essence, and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.

To serve:
Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream.

Tips:
Caramelised apples can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Cake can be made 1 day ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.

Botrytis with...

This wine has an intense and complex bouquet, with aromas of marmalade, apricot and botrytis, complemented by subtle oak and citrus characters. The intense, well-balanced palate has flavours of honey, dried apricots, peach and lime. Lingering acidity gives the wine intensity and a crisp finish on the palate. Order Now...

Chocolate Truffles

This recipe makes heaps, but you can easily half the quantities.

Ingredients:

• 500g dark chocolate
• 200ml cream
• 10g butter
• 30ml Kahlua (or any other alcohol you like)
• 100g cocoa (or toasted coconut or finely chopped nuts)
  

Method:

1. Heat chocolate, cream and butter.
2. When melted add Kahlua and allow to cool.
3. Refrigerate until firm. (This takes several hours).
4. Roll into small balls and roll in cocoa (or toasted coconut or finely chopped nuts).

Barossa Valley Riesling with...

A private label riesling from one of the best known Barossa wineries. This riesling has aromas of grapefruit and lemon peel with delicate blossom overtones, and a lively and refreshing palate with a hint of ripe tropical fruits on the finish. Drink now or cellar for 5-8 years. Order Now...

Thai Beef and Cucumber Salad

Ingredients:

• 500g beef steak, about 2cm thick
• 1 cucumber, cut lengthwise in half, then crosswise into thin slices
• 1 teaspoon olive oil
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
  Beef Marinade:
• 1/3 cup reduced salt soy sauce
• 1/4 cup creamy peanut butter
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
  
  Cucumber Marinade:
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 tablespoon minced fresh ginger
• 1 tablespoon fresh lime juice

Method:

1. Cut beef steak lengthwise in half, then crosswise into 3mm thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes.
3. Drain cucumber in colander; discard marinade. Set aside.
4. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
5. Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.

Risotto with Asparagus

Ingredients:

• 500g fresh slender asparagus spears
• 2 cups water
• ½ tspn salt
• ½ tspn sugar
• 2 cups/500ml strong chicken stock
• 2 cups arborio rice
• 2 tblspns extra light olive oil
• 90g butter
• 1 large onion, finely chopped
• freshly ground black pepper
• 2 tblspns chopped flat-leaf parsley
• ½ cup Parmesan cheese

Method:

1. Snap off woody ends of asparagus. Wash and cut into 2cm lengths, setting tips aside.
2. Bring 2 cups of water to the boil in saucepan.
3. Add salt, sugar and asparagus, return to boil and cook, uncovered, for 4 minutes. Add tips and cook 1 minute further.
4. Drain cooking water through sieve or colander into jug. Rinse asparagus under cold water and set aside.
5. Top up cooking water in jug to 2 cups and return to saucepan. Add chicken stock and simmer slowly, partly covered, over low heat.
6. Heat oil and two-thirds of butter in large heavy pan. Add onion and cook gently until transparent, about 10 minutes.
7. Add rice and stir over low heat for 3-4 minutes. Stir in half the simmering stock, cover and simmer over low heat for 12 minutes.
8. Add remaining stock and asparagus, stir gently, cover and simmer a further 8 minutes.
9. Remove from heat, cover and let stand 2-3 minutes. Add remaining butter, pepper to taste, parsley and parmesan, and mix gently through the rice with a fork. Serve immediately.

Serves 6.

Sparkling Red NV...

A private label riesling from one of the best known Barossa wineries. This riesling has aromas of grapefruit and lemon peel with delicate blossom overtones, and a lively and refreshing palate with a hint of ripe tropical fruits on the finish. Drink now or cellar for 5-8 years. Order Now...

Crunchy Chicken Salad

Ingredients:

• 2 tablespoons olive oil
• 1 onion, peeled and thinly sliced
• 4 skinless chicken breasts (increase for 6 for main course)
• 2 tablespoons mild curry paste
• 2 tablespoons mango chutney
• 2 peaches or 3 nectarines, stones removed and cut into strips
• 4 sticks celery, cut into strips
• 150 ml good egg mayonaisse

Method:

1. Heat the oil in a frying pan and add the onion. Cook over high heat until softened and beginning to colour.
2. Add the chicken breasts to the pan and continue to coook over high heat for 10 minutes each side or until the chicken is golden and cooked through. Remove chicken from pan to cool.
3. Stir the curry paste and mango chutney into the pan with the onions. Cook gently for 5 minutes. Remove from heat and allow to cool.
4. Combine the peaches or nectarines, celery, cooled curry mixture and mayonnaise.
5. Slice the cooled chicken into strips and add to the mixture.
6. Cover and chill for at least 30 minutes before serving.

Serves 6. This is great with a mixed leaf salad of your choice.

Cabernet with...

This wine was aged for 12 months in small French and US oak barrels, fermented using a combination of traditional and modern techniques. Interesting nose with chocolate, tomato leaves, and even cigars mentioned. Brilliant strong varietal flavour with blackberry concentrate with ripe fruit or blood plums. Order Now...

Beef and Mushroom Casserole

Ingredients:

• 1 cup Cabernet Merlot
• 4 chopped large roma tomatoes
• 2 tbsp tomato paste
• 2 cups sliced mushrooms
• 4 sprigs thyme
• 3-4 rashers bacon - chopped - fat removed
• 1 large onion - finely chopped
• 750g diced beef
• 2 cloves garlic - crushed
• 1 tbsp plain flour
• 1 tsp of lemon juice.

Method:

1. Lightly brown bacon and onion in olive oil and the lemon juice and add to casserole dish.
2. Using same pan, seal and brown beef and add to casserole dish.
3. Gently fry garlic in same pan, then add flour, red wine, tomato paste and tomatoes to form a sauce.
4. When sauce bubbles and thickens add to casserole dish.
5. Cook at 170 degrees for 25 minutes
6. Add mushrooms and thyme and cook for a further 30 minutes.
7. Serve with crispy beans, and mashed or scalloped potato.

Serves 4.

Marinated Buffalo Kebabs

Large herds of water buffalo are a feral nuisance in parts of northern Australia, so why not eat them. Serves 6

Ingredients

• 4 cloves garlic, sliced
• 1/2 cup beer
• 2 tbsp black pepper, crushed
• 1/2 lemon squeezed
• 2 teaspoons mustard
• 2 teaspoons honey
• 1/4 bunch of thyme
• 1/4 onion, sliced
• 1/4 olive oil
• 1.5 kg buffalo cubed into 4 cm pieces
• 6 slices bacon, cut in to 4 cm pieces
• 12 button mushrooms

Method:

1. In a bowl, mix garlic, black pepper and grated rind of the lemon. Stir in mustard, honey, whole thyme, onion, the juice of the lemon, and olive oil. Toss the meat in the marinade and refrigerate overnight.
2. Skewer the meat alternately with bacon and mushrooms.
3. Grill for 10-12 minutes, basting with remaining marinade, turning occasionally.

Beef and Okra Casserole with Pilaffi

Ingredients:

• 1kg chuck steak cut into large cubes
• 1 pkt frozen or tinned okra
• large onion finely diced
• 3-5 cloves of garlic, finely chopped
• 1 large eggplant, cubed
• 2 red capsicums, seeded and cubed
• 2 carrots, cubed
• centre of celery, finely chopped
• 2 cloves
• 3 bay leaves
• 1/2 bottle of cleanskins.com Shiraz or Cabernet
• 1 tbsp tomato paste
• 1 large tin crushed tomatoes

Pilaffi Ingredients:

• 500g jasmine rice
• 1 small onion, grated
• 1/2 cup olive oil
• 1/4 teaspoon cummin
• 1 tbsp turmeric
• 1 lemon juice and zest (pith)
• salt and pepper
• 1 litre hot boiling water
• fresh mint
• yoghurt

Method:

1. Assemble and prepare all ingredients
2. Heat the oil in a heavy based casserole pot
3. Add chuck steak and cook until browned, i.e. until all liquid has evaporated
4. add onions, peppers, garlic and keep mixing until onion is soft
5. add tomato pate and mix for a minute or so
6. add eggplant and mix until all vegies are covered with tomato
7. mix and deglaze with cleanskins.com wine
8. stir pot well
9. add tomatoes, cloves, and bay leaves
10. add 1 cup of water
11. when casserole comes to the boil, reduced heat and simmer for 1 - 1 and a 1/2 hours or when meat falls apart
12. add okra, salt and pepper, leave simmering for 10-15 minutes

Pilaffi Method:

1. heat oil, add onion, and fry until soft
2. add rice and spies, mix thoroughly
3. add lemon juice and zest and keep mixing, deglaze with boiling water
4. season with salt and pepper
5. reduce heat to moderate-slow
6. place light lid on pot
7. cooking time approx 15-20 minutes or until water has absorbed

Serve with minted yoghurt: simply add fresh chopped mint to plain yoghurt, garlic optional.

Thanks to Martha, North Fitzroy, Victoria.

Get the full story: Martha at "The Corner Store" cooks up a storm...

Shiraz with...

This big Barossa Shiraz is the best seller from the cleanskins range. A strong fruity nose with plum aromas. A big bold Shiraz typical of the famous Barossa Valley Region. Order Now...

Greek Lemon Chicken

Serves 4. A fairly full flavoured but very simple dish. Use a pressure cooker if you have one to save time. Accompany with green beans and baby potatoes or Greek salad. Bewdiful!

Ingredients:

• olive oil
• 600g chicken pieces skinned
• 1 tsp dried oregano leaves
• juice of 1 lemon
• handful of flour
• 1 clove garlic
• ground black pepper

Method:

1. coat chicken in flour
2. brush pressure cooker or saucepan with oil and brown the chicken pieces on medium heat
3. Add garlic, lemon, oregano and stir a bit.
4. Season with pepper and cook for 8 minutes in pressure cooker, or 25 minutes in saucepan.

Veal and Red Wine

An aromatic blend of veal, bacon and mushrooms bathed in a red wine sauce. A good one to try in the microwave too.

Ingredients:

• 500 g lean veal steak
• 2 medium onions, finely chopped
• 2 lean middle eye bacon rashers
• 250 g mushrooms with stalks, sliced
• 1⁄2 tsp paprika
• 1 tsp fresh oregano
• 1 tsp freshly ground black pepper
• 1 tbsp cornflour
• 1⁄2 cup cleanskins.com Shiraz
• 1 tbsp canola oil

Method:

1. Pound veal steaks.
2. Sauté onion and bacon in frypan with oil. Add veal and sauté lightly.
3. Place veal mixture in a casserole dish. Add mushrooms, paprika,
   oregano and black pepper.
4. Blend cornflour with a little water and add to wine. Pour over veal.
5. Cover and bake in moderate oven for 40 minutes.

Microwave Method:

1. Pound veal steaks.
2. Place onion, bacon and oil in a covered microwave casserole and cook on HIGH 4 minutes.
3. Add veal and cook on HIGH for 4 minutes. Turn the veal and add mushrooms, paprika, oregano and black pepper.
4. Blend cornflour with a little water and stir into wine. Pour over veal.
5. Cover and cook on MEDIUM LOW 35 minutes.

Serves 4.

Rabbit Stew

Ingredients:

• 1 stewer rabbit (approx 1 kg) cut into pieces
• 1 cup water
• 1 cup cleanskins.com Shiraz
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp rosemary
• 1 onion, chopped
• 2 cloves garlic, chopped
• 5 medium carrots
• 5 medium potatoes
• 1 medium pumpkin
• 500 g peas
• 1/4 cup cornflour
• 1/4 cup water
• 1 tbsp mustard
• 1 clove garlic, crushed

Method:

1. In a large dutch oven, lightly brown the rabbit pieces in cooking oil.
2. Add water with wine, salt, pepper and rosemary.
3. Cover tightly and simmer for 2 hours, stirring occasionally, or until rabbit is getting tender.
4. While rabbit is cooking, shell peas and peel and chop vegetables into cubes.
5. Remove rabbit from heat and pick out fine bones: ribs and back bones.
6. Add vegetables to rabbit pot, simmer 40 minutes longer.
7. Mix flour, remaining water, mustard and garlic, add to stew, cook with stirring until slightly thickened.

Serves: 4 to 8.

Frontignac with...

Fresh, excellent balance, muscat like, with long dry licorice flavours. Strongly perfumed and extremely fragrant. Order Now...

Bread and Butter Pudding

Ingredients:

• 4 slices white bread with crusts removed
• unsalted butter
• 1⁄4 cup sultanas and/or currants soaked in brandy
• 200 ml cream
• 300 ml milk
• 1 vanilla pod, split or half teaspoon Vanilla extract
• 3 large eggs
• 1⁄2 cup caster sugar
• 1/2 tsp mixed spice

Method:

1. Butter the bread thickly with the unsalted butter.
2. Put in a buttered oven-proof dish, (buttered side up).
3. Scatter the sultanas over.
4. Heat (but don't boil) the milk and cream and then add the vanilla pod. Leave to stand for 10-15 mins. If using vanilla extract, add at this point.
5. Beat the eggs with the sugar and pour the milk mixture over the eggs. Mix well to combine.
6. Pour this over the bread and sultanas, sprinkle the mixed spice over the top and bake in a water bath at 180 degrees until set (approx 30 min).
7. When set, remove from the oven and the water bath and serve with tinned or stewed fruit.

Serves 4

Chardonnay with...

This wine is yellow straw in colour with a nose of tropical fruit mixed in with some peachy/herbaceous characteristics with a hint of lemon and vanilla. On the palate it has beautiful citrus flavours of fresh green apples and peaches with a touch of honey dew melon. The acidity is well balanced and will support a lot of further time development for the wine. The finish is nice long and lingering without any trace of bitterness. Order Now...

Pasta Sauce from Bologna

Yes, a "bolognese sauce" without any tomato! Accompany with pasta of your choice. This sauce is lovely and rich in texture thanks to the cream and liver.

Ingredients:

• 4 tablespoons butter
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 2 ounces pancetta, finely chopped OR bacon
• 1 bay leaf
• 3/4 pound ground beef
• 1 1/2 teaspoons flour, sifted
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 1/2 ounce dried porcini mushrooms, optional
• salt and pepper
• pinch nutmeg, or ground cloves
• 1/2 cup milk
• 2 tablespoons cream
• 1 chicken liver, chopped

Method:

Soak porcini mushrooms (if using) for 30 minutes in hot water to cover. Drain liquid and filter it through cloth or a paper coffee filter to remove grit. Finely chop the mushrooms.

In a large pot melt butter and gently sauté onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes. Add ground beef, increase the heat slightly and cook until golden brown. Sprinkle in flour, stir through and cook for 30 seconds before adding wine.

Stir over a high heat until most of the wine has evaporated. Stir from time to time and add remaining stock. When two-thirds through add milk and adjust seasonings. Just before serving stir in cream and chicken liver and cook, uncovered, for a final minute or two.

Recipe courtesy of Paul Baily, Queensland.

Cheese Tortellini with Sage Sauce

Ingredients:

• cheese tortellini (Barilla brand has great packet of small tortellini – maybe "tortellinini" – in the pasta section – not the fridge)
• olive oil – good stuff of course
• a tiny blob of butter if you want to be bad
• handful of small sage leaves – fresh from garden best of course
• parmesan – freshly shaved from block is best
• cracked black pepper

Method:

• cook pasta in lots of boiling water
• heat olive oil (and maybe butter) in frypan on medium heat and gently fry sage leaves until crisp but not black
• drain pasta and tip into oily mixture
• crack some pepper
• serve with lots of parmesan cheese and maybe a fresh sage leaf on top

Serve with a side green salad and of course a glass or two of cleanskins.com Chardonnay.

Voila! Delicious.

Thanks to Michelle from Daylesford, Victoria.

Get the full story of the Sage Sauce...

Semillon Chardonnay with...

A delicate blend of herbaceous Semillon and exotic Chardonnay fruit characters: a medium bodied wine and creamy texture with a smooth lingering finish. Order Now...

Sardines and Dukkah in Vine Leaves

Dukkah is a Middle-Eastern blend of spices that is often served with bread (dip into olive oil, then into dukkah). This recipe gives you a bit more than you need so you can keep it for up 3 months stored in an airtight jar in a cool place.

Dukkah Ingredients:

• 125 g (4 oz) sesame seeds
• 75 g (3 oz) hazelnuts or roasted chick peas
• 50 g (2 oz) coriander seeds
• 25 g (1 oz) cumin seeds
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1 tsp dried wild thyme or mint

Dukkah Method:

1. Dry roast the sesame seeds until lightly browned then remove from the pan.
2. If using hazelnuts, roast for about 5 minutes and remove their skins.
3. Roast the coriander and cumin seeds until they
   darken.
4. When everything has cooled, combine all the ingredients and pound with mortar and pestle or process to a coarse powder.

Sardines Ingredients:

• 20 whole fresh sardines, cleaned and boned
• 20 large vine leaves in brine (or more if small) – pat dry
• Olive oil

Sardines Method:

1. Take each sardine and place in the centre of a vine leaf, the sprinkle about a teaspoon of dukkah on top
2. Roll the vine leaf up by folding from 2 sides first then rolling
3. Brush the parcels with olive oil and grill on a medium-hot barbecue grill for 3-4 minutes on each side, or bake for 15 minutes in a hot oven.
4. Serve immediately with lemon wedges.

Serves 6.

Organic Dry White with...

Fresh and fruity with floral aromas - try our Organic Dry White! This organic wine is a fresh dry white, with lovely floral aromas, plenty of tropical fruit and citrus flavours, and just a hint of lingering sweetness. Order Now...

Broccoli and Sesame Salad

The best broccoli for this salad will be very green and fresh, with compact heads. Serves 4.

Ingredients:

• 500 g broccoli
• 2 tbsp sesame seeds
• few drops of sesame oil
• 2 tsp olive oil
• 1 tsp red wine vinegar
• 1 tsp soy sauce (or oyster sauce, etc.)
• ground black pepper

Method:

1. Separate broccoli into flowerets and rinse.
2. Steam until just cooked (about 2 minutes) then rinse in cold water to prevent overcooking
3. Over medium heat, toast sesame seeds lightly in frying pan and remove
4. In a salad bowl, combine sesame oil, olive oil, vinegar, soy sauce and pepper.
5. Toss broccoli and sprinkle with sesame seeds before serving.

Bubbly with...

A blend of Riesling & Chardonnay fruit, gives the wine good flavour on the sweetish mid-palate & it dries towards a firm finish. Order Now...

Scallops with Gin

Ingredients:

• 4 tbsp butter
• 1 cup cream
• 1 tbsp oil
• Juice of 1/2 lemon
• 3/4 cup flour
• salt and pepper
• 1 lb. scallops
• 1 tsp chopped fresh tarragon
• 3/4 cup gin (try Bombay Sapphire)
• 1 tbsp chopped fresh parsley.

Method:

1. Wash and drain the scallops.
2. Heat the butter and oil in a large frying pan (medium).
3. Spread the flour on a dish. Add the scallops to the dish and toss to lightly coat.
4. Shake off the excess flour and add scallops to the hot butter.
5. Cook, turning, until just lightly browned, up to 2 minutes.
6. Pour off a little of the butter. Pour in the gin, cream, lemon juice, salt and pepper.
7. Reduce the heat, cover and simmer 2 minutes for small scallops or 3-4 minutes for larger scallops.
8. Spoon the scallops and cream sauce into warm scallop shells or other serving plate.
9. Sprinkle lightly with parsley and tarragon. Serve immediately. Serves 4.

The World Feast website has a excellent food and wine matching list. It has some excellent Chardonnay recipes including Barbecued Baby Snapper, Green Mango Salad, Lemon Myrtle Prawns, and Thai-Style Prawns.

BBQ White with...

Very pale straw in colour, this 2005 Riesling has lovely varietal kiwi fruit and citrus aromas, and a light dry palate. A fresh easy-drinking wine with a refreshing zingy finish. 100% grown, made and bottled by a small family winery in the Mornington Peninsula. Order Now...

Roasted Chicken and Pasta Toss

With a cooked rotisserie chicken, this meal is a snap to put together. Most of the work can done be ahead of time.

Ingredients:

• 6 cups (1.5 litres) cooked butterfly pasta
• 450 - 900g cooked chicken, shredded
• 1½ cups (375 mL) feta cheese
• 1 tsp. (5 mL) red chili flakes
• small handful of fresh basil, torn into pieces
• ½ cup (125 mL) extra-virgin olive oil
• 3 ripe tomatoes, diced
• ¾ cup (175 g) pancetta or ham
• ½ cup seasonal vegetables, sliced or chopped into small pieces (zucchini, peas, capsicum, etc.)
• salt, pepper and parmesan cheese to taste
  

Method:

1. Cook the pasta, rinse in cold water, drain, place in large bowl and toss with 1 tbsp. (15 mL) olive oil.
2. Dice the feta cheese and the tomatoes.
3. Cut up the pancetta or ham into ¼-inch pieces.
4. Shred the chicken.
5. Wash and tear the basil.
6. Heat a large frypan over medium heat and pour in the olive oil.
7. Add the chili flakes, pasta and chicken. Heat for about 10 minutes.
8. Remove from heat and add the remaining ingredients. Toss in a large bowl and serve, with shredded parmesan cheese if you like.

Serves 6.

Back to Home

Order Now | Testimonials | Tasting notes | Quality | Why Cleanskins?
Money Back Guarantee | Fundraising | Schools & Clubs | Corporate Wine
Corporate Gifts | Wine Clubs | Wine Terminology | Wine Regions
Wine Tours | Wine Industry | Recipes | Delivery Details | Promotional Gifts
Newsletter Subscription | FAQs | Affiliates Program
Security & Privacy | Contact Us

© 2008 Cleanskinsdotcom pty ltd
ABN: 900 749 479 89
2 Wingrove St Alphington VIC 3078 Australia
Cleanskin Wine Orders, Delivery Issues and Warehouse :
Phone 03 98771099
Corporate Wine and Private Label Sales Enquiries :
FREECALL 1800999463
Fundraising Enquiries : Phone 03 94901462

WARNING: Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty $2,000) and/or for a person under the age of 18 years to purchase or receive liquor. (Penalty $500)
Limited Liquor Licence No. 36070833. Subject to the provisions of the Liquor Control Reform Act 1998