"Very good producer of wines with class and character."
Australian Wine Companion 2007 Edition

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OUT OF THE KITCHEN RECIPES

Fabulous food and wine matching is the inspiration behind Out of the kitchen. We’ve enjoyed so many great matches here at Tallis Wine, and we thought we should not only share these ideas, but go one step further by providing you with the actual recipes. Most of the recipes in our “Out of the kitchen” pages come from James Blackmore however if you discover a great food match with a Tallis wine, please send it though to us and we will post it on this page for everyone to enjoy.

Oysters three ways

Oysters and Viogner are one of the best food and wine matches I have ever experienced, and while the hills of Dookie are far from being a maritime climate, the award winning Tallis Dookie Hills Viognier delivers the perfect platform for an entrée of oysters done three ways. These recipes are borrowed heavily from Stephanie Alexander, Kylie Kwong and Mother Nature. Stephanie’s baked oysters swim in a delicious garlic butter and the puffed cap always looks impressive. Kylie’s steamed oysters allow the oysters to retain their delicate texture with subtle Cantonese influence. Finally some prefer nothing more then mother nature’s finest, natural oysters with a squeeze of lemon or lime. Any oysters will do but if you can choose pacific for the cooked and Sydney rock for the natural. This recipe serves 2 of each style per person. Timing is important to allow oysters to be served together.

  • Preheat oven to 220C
  • Prepare all ingredients (the garlic butter, any dicing and slicing, etc)
  • Place natural oysters on plates with a wedge of lemon or lime
  • Assemble the Baked Garlic oysters and into the oven
  • Steam and assemble the Chinese style oysters
  • Plate the baked oysters
  • enjoy

     Steamed oysters Chinese style

    1 dozen oysters
    2 tablespoons finely sliced ginger
    6 tablespoons Chinese cooking wine (sherry will do)
    ½ teaspoon castor sugar
    1 teaspoon light soy
    ½ teaspoon sesame oil
    2/3 cup long green spring onions, cut finely on the diagonal
    4 tablespoons peanut oil
    Sprinkle of coriander leaves per oyster
     
  • Combine sugar, soy, sesame oil and put to the side
  • Heat peanut oil in a small pan till just smoking
  • While the oil is heating, place the oysters on a plate (heatproof) and lay it in a steamer. Sprinkle with the ginger and cooking wine. Throw the lid on and steam for 3 minutes
  • Remove the oysters, and place on individual serving plates. Sprinkle with spring onions and drizzle with the sugar, soy, sesame oil mix
  • Carefully drizzle smoking peanut oil on the top for an instant light fry, sprinkle with coriander and serve
     

    Baked Oysters with Garlic butter

    1-2 sheets puff pastry
    1 dozen oysters
    1 egg
    100g softened unsalted butter
    2 cloves crushed garlic
    2 tablespoons fresh parsley, finely chopped
    1 teaspoon lemon juice
     
  • Preheat oven to 220 0C. Blend garlic, parsley, butter and lemon juice in a food processor
  • Place butter mix onto a sheet of aluminium foil and roll into a tube. Cut small discs of garlic butter and place on each oyster
  • Beat egg and brush around the rim of the oyster. Cover each oyster with a thin sheet of puff pastry using the shells edge to cut the pastry to fit
  • Brush pastry with egg and bake till pastry brown, aprox. 8 minutes. Serve
     

    Oysters Natural

    1 dozen oysters, freshly shucked if possible otherwise they may required a couple of flakes of sea salt
    1 lemon or lime

     

    A squeeze of lemon or lime onto each oyster is all that is required. Serve.
      

     

    Smoked Trout Vietnamese Salad

    Vietnamese and Thai food rely on the perfect balance of sweet, sour and salt. This can present challenges when choosing an appropriate wine to match. The 2005 Tallis Dookie Hills Rose has just the right amount of residual grape sugar to partner this delicious salad.
     
    During summer we have this as a light meal however it will also make for a great starter.
     
    Dressing
    2 tablespoons grated Palm Sugar (brown sugar will do)
    2 tablespoons fish sauce
    2 tablespoons lime juice (approx. 1 ½ limes)
    1 finely chopped and de-seeded red chilli
     
    Salad
    70g of Vermicelli noodles
    50g salad greens
    50g snow peas, blanched
    1 cucumber de-seeded, peeled and cut into matchsticks
    1 cup mint leaves
    1 bunch coriander leaves
    200g smoked trout, flaked or for a cheaper day to day option use shredded and skinned BBQ chicken
    ½ red onion, finely sliced
    1 mango, peeled, removed from the seed, and chopped into 1cm cubes
     
  • Dissolve sugar in fish sauce, either in a saucepan over a medium heat or nuke it for 30 seconds or so in the microwave
  • Allow to cool then add lime juice.Taste and adjust as required. If it is too sweet for your liking, add a little more lime. If too salty add sugar
  • Prepare noodles following the instructions on the pack and allow to cool.
  • Mix salad ingredients with the noodles then dress with the salad dressing
    Serves two as a light dinner or four as an entrée.

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