Waterfall Gully's perfect pairings

This month’s special offers deserve perfect pairings. Here are our suggested recipes to enjoy with this month’s Waterfall Gully special offer wines.

Slow-Cooked Beef Ragu with Pappardelle

Pair with Waterfall Gully Cabernet Sauvignon 2019

Ingredients:

·      800g beef chuck or brisket, cut into large chunks

·      1 brown onion, finely chopped

·      2 carrots, peeled and diced

·      2 celery sticks, diced

·      3 garlic cloves, crushed

·      2 tbsp tomato paste

·      400g can crushed tomatoes

·      1 cup beef stock

·      1 cup red wine

·      2 bay leaves

·      3 sprigs fresh thyme

·      400g pappardelle (or fresh egg pasta)

·      Olive oil

·      Salt and pepper

·      Parmesan, to serve

Method:

1.        Heat olive oil in a large pot over medium heat. Season the beef with salt and pepper and brown in batches. Set aside.

2.        In the same pot, add a little more oil and cook onion, carrot, celery and garlic until softened and fragrant.

3.        Stir in tomato paste and cook for 2 minutes.

4.        Add crushed tomatoes, stock, wine, herbs and browned beef. Bring to a gentle simmer.

5.        Cover and simmer on low for 2.5-3 hours, until beef is tender and sauce has thickened.

6.        Remove bay leaves and thyme sprigs.

7.        Shred beef with fork and stir into sauce.

8.        Cook pappardelle until al dente, then add to pot and combine.

9.        Serve with parmesan and a generous glass of Waterfall Gully Cabernet Sauvignon 2019.

Tip: Make it a day ahead! The flavours will be even better the next day.

Lemon & Herb Chicken Salad

Pair with Waterfall Gully Sauvignon Blanc 2025

Ingredients:

For the chicken marinade:

·      2 chicken breasts

·      Juice and zest of 1 lemon

·      1 garlic clove, minced

·      1 tbsp olive oil

·      Salt and pepper

For the salad:

·       1 avocado, sliced

·       1 cup cherry tomatoes, halved

·       1 Lebanese cucumber, sliced

·       2 cups mixed greens

·       ¼ cup fresh parsley and mint, chopped

·       ¼ cup crumbled feta

·       ¼ red onion, thinly sliced

For the dressing:

·       2 tbsp olive oil

·       1 tbsp lemon juice

·       1 tsp honey

·       Salt and pepper, to taste

Method:

1.        Marinate chicken in lemon, garlic, olive oil, salt and pepper for at least 30 minutes (or for longer in fridge if time permits).

2.        Pan-fry chicken until golden and cooked through. Let rest, then slice.

3.        Meanwhile, combine salad ingredients in a large bowl.

4.        Whisk together dressing and toss through salad.

5.        Top with sliced chicken, a little extra lemon zest, and feta.