PALATE SURFING WITH BURNBRAE WINES

Chicken and Leek Pie paired with Vine Keeper Blend

This is one of Trine's favourite winter recipes. There is nothing better than a delicious red wine and a hot winters pie! Pair this Pot Pie with our Vine Keeper Blend and you will settle in for the night all warm and snug.

Ingredients

1 sheet frozen puff pastry just thawed
1 egg whisked

Filling

700 g chicken thighs boneless
500 g sweet potatoes peeled, diced
1 leek quartered lengthways then thickly sliced
2 cups chicken stock
½ cup thickened cream
2 tablespoon plain flour
3 cloves garlic minced
1 tablespoon olive oil
salt and pepper

Method

1. Preheat oven to 210°C.
2. In a large pan, brown chicken with a half of the garlic on high heat with olive oil, season with salt and pepper. Remove and set aside.
3. Same pan, add leeks and garlic. Cook on medium-low heat until soft. About 5 minutes.
4. Keeping the heat at medium-low, add potatoes and flour. Mix well.
5. Pour chicken stock into the pan, roughly ⅓ at a time, mixing well with a spatula after each pour. This will help the sauce thicken smoothly without lumps.
6. Add browned chicken, mix and reduce the heat down to low. Simmer for 5 minutes with the lid on then further 5 minutes with the lid off to evaporate excess liquids. Stir occasionally.
7. Pour cream into the pan and mix well. Taste and adjust for salt and pepper.
8. Transfer chicken pie filling into a pie dish. Brush the rims of the pie dish with a little oil.
9. Lay puff pastry over the pie dish, trim edges, brush with egg.
10. Bake on the middle shelf of the oven for 25 minutes or until puff pastry is flaky and deep golden.

Stock up on our Vine Keeper Blend HERE.

PALATE SURFING WITH BURNBRAE WINES

Tasty San Choy Bow paired with Little Gem Pinot Gris

Super easy, tasty and a little messy (but worth it!). Whip this one up when you are wanting a lazy meal with a glass of your favourite Pinot Gris!

Sauce Ingredients

2.5 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tbsp Chinese cooking wine (or Mirin)
1 tsp white sugar (can omit)

Filling Ingredients

1 tbsp peanut oil
1 clove large garlic, minced
1/2 tsp ginger, minced
300g pork mince
1/2 onion, finely chopped
1 small carrot, finely chopped
100g canned water chestnuts, finely chopped
5 mushrooms, finely chopped
8 large lettuce leaves
Crushed peanuts
Finely sliced scallions / shallots

Method

1. Add Sauce ingredients and mix together.
2. Heat oil in a wok over high heat. Add garlic and ginger, give it a quick stir then add onion.
3. Cook for 1 minute then add pork. Cook pork until it turns white.
4. Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
5. Add Sauce and cook for further minute.
6. Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts. To serve, spoon some Filling into a lettuce leaf. Top with peanuts, bundle it up and delicious!

Stock up on our Little Gem Pinot Gris HERE.

PALATE SURFING WITH BURNBRAE WINES

Dreamy Fondant Cake paired with New Course Merlot

Alright folks, hold onto your taste buds!
Get ready for a taste sensation like no other as our new release Merlot gets down with a luxurious dreamy chocolate fondant cake, creating a flavour party that'll rock your world!

Ingredients

150g butter (melted)
6 eggs (separated)
1 pinch salt
200g caster sugar
250g dark chocolate broken into small pieces (melted)
50g plain flour

Method

1. Preheat oven to 200°C. Grease a springform cake tin (22cm) and set aside.
2. Place all egg whites into mixer and whip until soft peaks form.
3. Add 20g caster sugar in and mix for another minute. Then sit bowl aside.
4. In a clean bowl mix remaining castor sugar, all egg yolks and melted butter into mixer and mix for 5 minutes.
5. Melt chocolate pieces and then add into egg yolk mixture.
6. Add flour and mix for further minute.
7. Combine the egg whites into the chocolate mixture with the folding technique.
8. Transfer into springform tin and bake 10-15 minutes. Allow cake to cool for 5 minutes in tin and then serve warm.

Stock up on our New Course Merlot HERE.

PALATE SURFING WITH BURNBRAE WINES

Beer and Herb Shanks with Vine Keeper Cabernet Shiraz Merlot

Get the fire going! While this deliciousness simmers away you can sit back and enjoy a nice glass of our 2021 Vine Keeper. We are all about making life easy, so throw some jacket potatoes on the fire too or whip up a cracking mash potato to go with the shanks.

Lamb Shank Ingredients

4 lamb shanks
2 tbsp mustard
1.5 tsp sea salt
1.5 tsp pepper
1 tbsp olive oil
2 tbsp butter

Braising Ingredients

8 garlic cloves
2 cups beef broth
1/2 cup red wine vinegar
1 can stout beer
4 sprigs thyme
4 sprigs rosemary
1 lemon

Method

1. Lather lamb in oil and then season with the mustard, salt and pepper. Heat your fire or BBQ.
2. Using your tray or fire oven preheat until nice and hot and then place butter in and let melt. Add lamb shanks and sear the outside thoroughly. Pull out and set aside once complete.
3. Add garlic to pan or oven and let brown. Add all remaining braising ingredients, stir, then add the lamb shanks back in.
4. Simmer over medium heat for approximately 3 hours or until the meat almost falls off the bone.
5. Once cooked, take off heat and braise the meat with the remaining juice before serving on a bed of mash potatoes.

Stock up on our Vine Keeper Red Blend HERE.

PALATE SURFING WITH BURNBRAE WINES

Salmon Fillet over Fire paired with Blooming Ranges Rosé

Here is one of the easiest recipes to do with the tastiest pallet that will gel with our Blooming Ranges Rosé perfectly. It's so easy to do, you will be eating within 15 minutes of starting to cook. Throw a nice fresh salad together and you are ready to roll.

Ingredients

4 Salmon Fillets with skin on
2 Lemons
1 Fresh Bunch of Parsley
Garlic Salt
Butter

Equipment

Fire Pit or BBQ
Skillet or Hot Plate

Method

1. Start your fire pit a couple of hours earlier to make sure you have good coals or heat your BBQ for 20 minutes before you start cooking.
2. Lather the salmon with garlic salt.
3. Squeeze 1 lemon over the fillets and let them sit for 5 minutes.
4. Once your skillet or hot plate is hot, throw some butter on and then place your salmon on the plate with skin side down.
5. After your salmon has cooked until almost completely done, (8-10mintues) flip it and finish it off by cooking the meat side down for another 2 minutes.
6. Remove salmon from heat and serve with the remaining lemon juice over it and fresh parsley.

Stock up on our Blooming Ranges Rosé HERE.

PALATE SURFING WITH PIP SUMBAK & BURNBRAE WINES

Campfire King Prawns with Burnt Butter and Lemon Verbena paired with Chit Chat Sauvignon Blanc

A really easy recipe and always a crowd pleaser. Make sure your coals are super hot so that the prawn shell chars nicely and are crunchy enough to eat!

Ingredients

8 wild caught, large tiger or king prawns
250g unsalted butter
3 cloves garlic, finely sliced
1 shallot, finely diced
1 handful of lemon verbena or lemon thyme to substitute
zest and juice of 1 lemon
salt flakes

Equipment

Woodfire, coal BBQ or hibachi
Camping basket grill (hamburger grill)

Method

1. Butterfly your prawns cutting down from the head to the stomach between the legs. Try to keep both sides intact. The poo pipe can be removed with a skewer. Lay the prawns out ready for the butter bath.
2. Melt butter in a saucepan until just foaming, you should be able to smell a nutty aroma. Be careful as it burns quickly. While the butter is still hot, throw in your garlic slices and roughly chopped lemon thyme/lemon verbena.
3. Pour butter mix over prawns reserving 1/2 a cup or so for later. Season prawns with salt and either lay in a grill basket or put straight on the hot grill over coals. As mentioned, make sure the coals are almost hitting the prawns so the shell chars and crisps.
4. While the prawns cook, warm your extra butter and add lemon juice and zest. Add some chopped shallot and capers if you like.
5. Arrange prawns on a platter and pour over warm burnt butter. Serve with crusty bread and a glass of Chit Chat Sauvignon Blanc.

Stock up on our Chit Chat Sauvignon Blanc HERE.

PALATE SURFING WITH PIP SUMBAK & BURNBRAE WINES

Lamb Ribs Over Fire with Honey Pomegranate Glaze paired with Home Ground Shiraz

To achieve the perfect smokey taste and meat that melts in your mouth, these ribs need at least 3-4 hours hanging on a low heat over the fire. So don’t rush, pour yourself a wine and enjoy the process.

Marinade Ingredients

3 Whole Lamb Rib Racks (ask butcher)
1 bulb garlic
3 sprigs rosemary
1 tbsp salt
1 tbsp brown sugar
1/2 cup balsamic vinegar

Glaze Ingredients

1 cup honey
1 cup pomegranate molasses

To Serve

Lemon wedges & salt flakes

Method

1. Start this recipe a day ahead. Blend all the marinade ingredients and massage into the ribs. Place in a container or large zip lock bag in the fridge overnight.
2. Start your fire pit a few hours before and make sure you have good coals and enough heat.
3. You can create a hanger with non-reactive metal rods, star pickets (without paint) or hard wood. Hook the ribs on and try to keep them low enough over the fire so you can't keep your hand in front of them for more than 5 seconds without it getting too hot.
4. Rotate the ribs after an hour or until you see some colour and fat rendering off them. Do this a few times over the next few hours.
5. To make the glaze, very simply melt the honey and pomegranate molasses in a saucepan.
6. After 3 hours, take the lamb and grill it over the coals carefully. There will be a lot of fat so be careful with the flame. Crisp up the fat and then hang for another hour.
7. Now for the glaze. For added theatre and flavour, use rosemary branches as a brush to liberally apply the glaze to the ribs. Sprinkle with salt flakes and grill again over the coals so that the glaze caramalises. Allow the ribs to cool a little before cutting them into portions and tossing with more glaze, salt flakes and a squeeze of lemon.
*Slow cooking the ribs in the oven on 150 degrees for 2 hours and finishing on the charcoal BBQ is also an option. You might just miss out on the smokiness.

Stock up on our Home Ground Shiraz HERE.

PALATE SURFING WITH PIP SUMBAK & BURNBRAE WINES

Grilled Oysters, Burnt Butter & Crispy Chilli paired with Twinkle Toes Cuvée

Pip enjoys everything about bubbles and seafood. This recipe is perfect to cook the oysters straight on coals unshucked but grilling these on the bbq is equally delicious. Pip's recommendation is extra large pacific oysters or 'steamers' from Signature Oysters, Clyde River, Batemans Bay. These guys deliver unshucked oysters all over Australia. Pairing our Twinkle Toes Cuvée with this recipe will make you sparkle all day long!

Ingredients

1 Dozen large / extra large unshucked oysters (rinse any grit/mud off outer shell)
100g unsalted butter
1 tsp finely grated ginger
1 tbsp Laoganma Crispy Chilli oil
Pinch of brown sugar & salt

Method

1. Preheat your bbq grill on high or if you're using coals, light your fire and get your coals ready.
2. Meanwhile, melt the butter in a frying pan over a medium heat, then cook for 2 to 3 minutes, or until it turns a deep golden colour and starts to froth/foam. Remove from heat and stir in all remaining ingredients. Stir and taste. You may need to add a little more salt or a dash of soy sauce if you prefer.
3. Place oyster on the grill or nestled in coals for approx 10 mins or until the oysters start to pop open. You will be able to hear them steaming.
4. Remove from the grill, some will pop more than others. Insert an oyster shucker or a blunt knife into the oyster, then carefully lever it open – it will be very hot. Arrange the oysters on a platter with a big spoon of sauce. You can garnish with chives or spring onion if you like.
5. Enjoy slurped straight from the shell.

Stock up on our Twinkle Toes Cuvée HERE.

The head clown himself, Merrick Watts, is coming to Burnbrae

Our host for Blacktie@Burnbrae 2023 will be qualified wine expert and confirmed idiot, Merrick Watts, bringing us a special version of his smash hit show, An Idiot's Guide to Wine!

After having a year off, Burnbrae's biggest party will return in 2023 as a members exclusive premium event.

Blacktie@Burnbrae has grown and grown over the years, to the point it was one of Mudgee's biggest social events! 2023 will see a change to the delivery, however still providing guests with one night not to be missed!

With tickets limited to just Bonnie Club & 548 Legends, Burnbrae Members, their family & friends, will be treated to a special night of delicious Burnbrae wine and beer, food by Relish Catering, a special show by host Merrick Watts, and live music to dance the night away!

Burnbrae jumpers are here to keep you warm this winter!

Everyone's favourite winter outfits are back!

The ever popular Twinkle Toes & Little Gem jumpers have been restocked and we have added the Bout Bella & Chit Chat to the mix, as we all love a little more colour to get us through winter.

Various sizes are available and only available exclusive through the cellar door.

​Call us now to join the coolest people in town, wearing Burnbrae this winter!