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This page will be devoted to those who love fine food and wine. Every two months or so, we will give two new recipes using superb Woongooroo Estate wine to either use in the dish and/or drink as your accompanying wine. By clicking on the links below, you will automatically be taken to that recipe.


Using Woongooroo Estate Kelpies Run Unwooded Chardonnay 2008

• 1 kg lean lamb, cubed
• ½ cup (125ml) oil
• ½ cup white wine
• 1 tablespoon (20 ml) lemon juice
• 1 teaspoon oregano
• 1 clove garlic.crushed
• 1 teaspoon ground bay leaves
• salt and pepper
• 1 small green capsicum seeded
• 3 medium onions, quartered

Serves 6
Cooking Time 18-20 minutes

Barbeque on bamboo sticks over hot coals

Step 1 Place lamb in a glass or enamel dish
Step 2 In a jar combine oil, wine, lemon juice. Oregano, garlic, ground bay leaves, salt and pepper, cover and shake well, then pour over the lamb
Step 3 Cover the dish and set aside in a cool place to marinate for 2 - 2 ½ bours, basting occasionally.
Step 4 Cut capsicum into into large chunks
Step 5 Lift out lamb and drain, then thread onto skewers, alternating with capsicum chunks and onion quarters
Step 6 Barbeque over hot coals for 18 – 20 minutes, basting often with the marinade Serve hot with Continental Potato Salad (see below), Green Bean and Onion Salad (see below), hot french bread and Woongooroo Estate Kelpies Run Unwooded Chardonnay 2008



• 1 kg new potatoes
• salted water
• 1 medium white onion
• 1 Granny Smith apple
• 2 pickled cucumbers
• 3 tablespoons (60ml) salad oil
• 1 tablespoon white vinegar
• salt and pepper
• ½ cup (125 ml) mayonnaise
• 1 tablespoon chopped parsley

Serves 6
Cooking Time 15 - 18 minutes

Step 1 In a pan of water, cook the potatoes in their jackets for 15 – 18 minutes, lift out the potatoes and allow to cool a little
Step 2 Peel and chill for 2 -3 hours, then dice potatoes and place in a salad bowl
Step 3 Mince the onion, core and dice the apple, chop the pickled cucumbers and add to the potatoes.
Step 4 Combine oil, vinegar, salt and pepper in a jar, cover and shake well, add to the salad and gently toss
Step 5 Spoon mayonnaise over the salad and gently toss
Step 6 Cover and chill for 2 hours, toss and serve sprinkled with parsley



• 500 g green beans
• boiling salted water
• 2 medium white onions
• 1 tablespoon chopped parsley
• ½ cup (125ml) olive or salad oil
• tablespoons (40 ml) white vinegar
• 1 clove garlic crushed
• salt and pepper

Serves 4 - 6
Cooking Time - 10 minutes

Step 1 Top, tail and string beans and cut in half
Step 2 Cook in a pan of boiling salted water for8 – 10 minutes, drain, cool, then chill for 30 minutes
Step 3 Peel and thinly slice onions into rings and with parsley, place in a salad bowl
Step 4 In a jar combine oil, vinegar, garlic salt and pepper, cover and shake vigorously to mix to a creamy dressing
Step 5 Pour over the salad and toss
Step 6 Cover and chill for at least 2 hours


Using Woongooroo Estate’s 2007 Somerset White (Semi sweet lemon/limey Semillon)


• 750 gms diced chicken
Peanut sauce
• 2 tablespoons (40g) butter
• 1 small onion, minced
• 1 clove garlic, crushed
• 2 tablespoons peanut butter
• 3 teaspoons lemon juice
• 3 teaspoons soy sauce
• 1/3 cup (85ml) cream

Serves 4-6
Cooking Time 8-10 minutes
Barbeque on bamboo sticks over hot coals

Step 1 For peanut sauce, melt butter in pan, add onion and garlic and sauté for 2-3 minutes
Step 2 Stir in peanut butter, lemon juice and soy sauce until blended and heated
Step 3 Remove pan from heat and cool. At serving, fold in cream until smooth and pour into shallow dish
Step 4 Thread diced chicken pieces onto bamboo satay sticks and cook over hot coals for 3-4 minutes, until tender, turning frequently
Step 5 Dip in peanut sauce and serve immediately. Beef, lamb or pork can be used in place of chicken
Serve with a glass or two of Woongooroo Estate 2007 Somerset White and Celery and Ginger Salad as below:



4 stalks of white celery
125 gms chopped mixed nuts
2 tablespoons chopped preserved ginger
2 tablespoons of syrup from ginger
½ cup (125ml) French Dressing
1 tablespoon (20ml) mayonnaise
4 crisp lettuce leaves

Serves 4

Step 1 Chop the celery finely and place in a salad bowl with mixed nuts and preserved ginger
Step 2 Combine ginger syrup with dressing and mayonnaise in a bowl, mix well, and spoon over salad, toss and chill
Step 3 Arrange lettuce leaves on a serving plate add salad, sprinkle with parsley and serve



  • 750 gms lean pork, cubed

  • 3 medium onions, quartered


  • 2 tablespoons (40ml) oil

  • 3 tablespoons (60ml) lemon juice

  • 2 tablespoons (40ml) soy sauce

  • 1 clove garlic crushed

  • salt and seasoned pepper

  • 1 teaspoon coriander

Cream Spinach

  • 1 bunch spinach

  • ½ cup(125ml) boiling salted water

  • 3 tablespoons (60g) butter

  • 1 tablespoon flour

  • salt and pepper

  • ¼ teaspoon sugar

  • ½ cup (125ml) milk

  • dash of nutmeg

  • ½ teaspoon lemon juice

  • seasoned pepper

  • 2 tablespoons(40ml) thickened cream

Using Woongooroo Estate’s 2005 Somerset Red (Semi Sweet spicy chilled Merlot)
Serves 4
Cooking time         25-30 minutes
Barbeque on skewers over hot coals

Step 1 Combine all ingredients for the marinade in a bowl and mix thoroughly
Step 2 Add pork cubes and baste, then set aside to marinate for 2 ½ hours, basting      occasionally
Step 3 Drain pork well and thread alternately, with onion quarters on skewers
Step 4 Place over hot coals and cook for 25-30 minutes, until meat is tender, turning frequently and basting with the marinade
Step 5 Meanwhile, wash spinach well and place in a pan with the boiling salted water, cover and cook for 7-8 minutes to wilt
Step 6 Melt half the butter in a flameproof casserole, add spinach and cook, stirring for 1-2 minutes
Step 7 Mix flour, salt, pepper and sugar with a little milk to a smooth paste. Gradually stir in remaining milk, then stir into the spinach
Step 8 Heat, then simmer gently for 15 minutes.
Step 9 Remove casserole to the side of the barbeque and keep warm
Step 10 At serving, add remaining butter, in small pieces, nutmeg, lemon juice, seasoned pepper and fold in cream and heat.
Step 11 Place spinach on warm plates and top with pork kebabs

Serve with a glass or two of Woongooroo Estate  2005 Somerset Red



  • ½ large cauliflower

  • 3 bacon rashers chopped

  • 1 medium finely chopped onion

  • 4 cups water

  • 2 chicken stock cubes
    ¼ cup cream

  • 2 tablespoons chopped fresh parsley

Using Woongooroo Estate’s 2003 Kelpie’s Run Classic White (now released)
Step 1 Cut cauliflower into flowerettes, combine bacon and onion in large saucepan, cook stirring, until onion is soft.
Step 2 Add cauliflower, water and stock cubes, bring to boil, reduce heart, simmer covered for about 20 mins or until cauliflower is soft.
Step 3 Blend or process the mixture in batches until smooth, return the soup to the saucepan, bring to boil, add cream and parsley
Serves 4. Eat with crusty damper and drink with Woongooroo Estate’s 2003 Kelpie’s Run Classic White
Garlic & Lemon Roasted Lamb

Using Woongooroo Estate’s 2004 Merlot Bin 35


  • fresh herbs and lemon wedges to garnish

  • 2 kg Leg of Lamb

  • generous shake of whole black peppercorns

  • 7 cloves garlic, peeled and cut in quarters

  • ½ cup of water

  • fresh rosemary, (4 sprigs) 

  • 12 medium potatoes, 1 large sweet potato sliced

  • ¼ cup olive oil

  • ½ pumpkin diced

  • 1 teaspoon grated lemon rind

  • 3 onions halved

  • 1/3 cup lemon juice

  • 3 large cobs of corn (for steaming)

Step 1     Place leg of lamb in large roasting pan, make ten incisions along top of lamb, stuff with garlic pieces and fresh rosemary.
Step 2     Combine olive oil. Lemon rind. Pepper, lemon juice and water, pour ½ of this mixture over lamb leg and refrigerate for several hours (overnight).
Step 3    
Arrange potatoes around lamb in roasting pan, cover potatoes with remaining oil & juice mixture, cover roasting pan with foil.
Step 4     Bake in a moderately slow oven for 1 ½ hours, remove foil from lamb, cook in a hot oven on 200 degrees Cel for a further 30 mins until lamb is cooked through
Step 5     Place sweet potato, pumpkin and onions on a baking tray, brush with olive oil and sprinkle on ground herbs and pepper if desired, place into oven for roasting for about 45 min (15 mins before lamb cooking temp is raised to 200 degrees).
Step 6     Steam corn cobs for approx. 10 mins in vegetable steamer.
Step 7     Carve lamb and present on a large platter with roasted vegetables and steamed corn.
Step 8     Garnish with lemon slices, sprigs of parsley amd rosemary.

 Serve with a glass or two of Woongooroo Estate  2004 Merlot Bin 35


Using Woongooroo Estate’s 2003 Kelpie’s Run Chardonnay  (to be released June 2007)


  • 1 Packet of pasta – your favourite variety                            
  • 4 rashers diced bacon
  • 2 tabs of olive oil                                                                   
  • 6 mushrooms, finely chopped
  • 1 medium onion, finely chopped                                           
  • 4 eggs
  • 1 – 3 cloves garlic                                                                   
  • ground pepper, fresh parsley, salt to taste

Step 1     Cook your chosen pasta as per directions
Step 2     In a large pan, sauté onions, garlic and bacon
Step 3     Add mushrooms when the onion is transparent, let cook gently
Step 4     While this is cooking, whisk the eggs lightly
Step 5     Drain cooked pasta and return to same pan on low heat, add the bacon, onion and mushrooms and mix well
Step 6     Add the beaten eggs, add ground pepper, chopped parsley and salt to taste, leave on warm stove until egg sets
Step 7     May add parmesan if desired (Serves 4 )

This dish is thought to have originated in late World War 2 when the Americans brought bacon and eggs to the newly-liberated Italy

Serve with a glass or two of Woongooroo Estate  2003 Kelpie’s Run Chardonnay

Lamb in Red Wine

Using Woongooroo Estate’s 2004 Cabernet Sauvignon/Franc Bin 19



Serve with CRUSTY BREAD/DAMPER (see below)

  • 4 Lamb Shanks – (small) frenched. These are available in supermarkets or butcher               OR

  • Use very lean Lamb Chops as an alternative

    - 3 cloves of fresh garlic (or 1 teaspoon prepared garlic)
    - 2 leeks
    - 2 sticks celery
    - 1 tin diced tomatoes
    - 1 large grated carrot
    - 1 cup red wine
    - 2 tablespoons olive oil

Step 1 - take bottle of wine, pour half a glass, drink slowly, you are now ready to cook
Step 2 - place oil into fry pan, heat and brown shanks/chops/remove
Step 3 - add garlic to pan, red wine, chopped leeks, grated carrots, chopped celery, tin of diced tomatoes, heat and stir
Step 4 - return shanks/chops to pan, simmering slowly until meat is tender (cover with lid). Heat shanks to 150 degrees for approx 1 hour, chops 150 degrees for approx. 1.25 hours
Step 5 - serve and eat, drinking remainder of wine (an extra bottle of 2004 Cabernet          Sauvignon/Franc Bin 19 with this dinner is the Chef’s recommendation)

This dish can be prepared, placed in a casserole dish and left to simmer slowly while your guests sip on superb Woongooroo Estate wine 2004 Cabernet Sauvignon/Franc Bin 19.


Crusty Damper

Preparation time 20 Minutes
Total Cooking time: 25 minutes

3 cups self raising flour                                           ½ cup of water
1-2 teaspoons salt                                                   ½ cup of milk
90 gms of melted butter                                          extra milk for glazing
I egg                                                                        extra flour for dusting

Step 1 - Preheat oven to moderately hot 210 degrees. Brush oven tray with melted butter and oil. Sift flour and salt into large mixing bowl, make a well in the centre. Combine butter, egg, water and milk and add to well. Stir with knife until combined.
Step 2 - Turn onto floured surface and knead 20 secs or until smooth. Transfer dough to tray. Press out to a 20 cm round.
Step 3 - Score into 8 sections (I cm deep) with a sharp pointed knife. Brush with milk, dust with flour.
Step 4 - Reduce heat to moderate 180 degrees. Bake 15 minutes or until golden and sounds hollow when tapped.

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