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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.
by Peter Clarke, Vintners Bar & Grill, Barossa
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
We hope you enjoy this deliciously simple meal.
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