Recipe: Beef Ribs, Burnt Carrot, Pickled Swede, by Five Regions Restaurant

Five Regions Restaurant, at the Oval Hotel in Adelaide, brings the South Australian wine regions to the city, pairing wines with regional produce as per the season.

This season, the Restaurant is featuring Shaw + Smith wines to match with their elegant menu, showcasing local ingredients. As part of this collaboration, they have shared their dish for you to try at home, Beef ribs, burnt carrots, pickled swedes, as a match to our new release 2020 Shaw + Smith Shiraz.

This is not a dish to leave to the last minute, and you might find you need two bottles of Shiraz (one when doing the meal prep, and another to pour with the final dish). Give yourself the time to prepare, and it’ll be well worth the wait!

Or, book in to Five Regions Restaurant and try the full five-course, Shaw + Smith paired degustation experience for yourselves, until end of March 2022.

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BEEF RIBS, BURNT CARROTS, PICKLED SWEDES

Serves 4

By Sol Borlongan, Sous Chef Five Regions

This recipe needs planning and timing to deliver it at the right time – start it Thursday for your Saturday night get together, or spend Sunday prepping, and enjoy it on a Tuesday! The low and slow sous vide cooking tenderises the meat, combines the flavours whilst keeping an amazing texture unique to sous vide.

BEEF:

2 kg beef ribs (remove the skin-like membrane on the back of the ribs)

RUB

Ingredients:

1 tablespoon Dijon mustard
½ tablespoon salt flakes
1 tablespoon cracked black pepper
1 bay leaf
Sprig lemon thyme
Splash red wine

Method:

Combine the salt and pepper.
Brush the mustard on the ribs and massage in the rub, sprinkle the wine.
Bag ready for sous vide.
Seal and cook for 48hrs at 54.5C ensure the ribs stay submerged in water for the entire time.
When done, remove from bag, pat dry
Brown over charcoal grill until caramelised. Rest for 30 minutes before slicing
Remove bones, slice to 8 slices.

SAUCE

Ingredients:

30g bacon, diced
500mL beef stock
2 shallots, finely diced
20g butter
30 ml red wine (shiraz works best)
20g tomato ketchup
10g Dijon mustard
5 ml cider vinegar
10ml Worcestershire
A few drops tabasco
50 mil apple juice
20 ml maple syrup

Method:

Brown the bacon in a large pan over a high heat until well browned. add the stock and deglaze the pan reduce the liquid by two-thirds.
Meanwhile, in another pan sweat shallots in the butter until soft. Add madeira.  bring to simmer and reduce the liquid by half.
Add the shallots mixture to the reduced stock and simmer to reduce the liquid for further quarter. skimming continuously.
Mix together all the remaining ingredients
Pass the mixture through the fine sieve before using to the baste meat.

BURNT CARROT

Ingredients:

3 carrots
1/4 tsp ground cumin, toasted
1/4 tsp ground coriander seeds, toasted
1/4 tsp ground fennel seeds, toasted
(mix cumin, coriander, fennel all together)
1 teaspoon butter
1 tbsp olive oil
1/3 cup cream
¼ lemon, juiced

Method:

Heat the oven to 200C. in a roasting pan combine the carrots with the oil, spice mixture, salt and pepper. Roast the carrots until tender and dark (almost burn).
In a food processor, puree the carrots with the butter, milk, lemon juice, salt to taste. if necessary, reheat the puree in a small saucepan over low heat, stirring.

PICKLE SWEDES

350g swedes, slice, cure with 1/2 tsp sugar and 1/2 tsp salt for 30 min to 1 hr then wash

Pickling solution:

90g chardonnay vinegar
60g castor sugar
20g salt
1/2 tsp pink pepper corn
2 dried chilies

In a sauce pan bring all ingredients to the boil, Add the cured swedes in a clean jar and pour in the warm pickling liquid.

The Interview Series #9

In this Interview Series #9, Alex Camatta chats with Tasting Room personality, Sam Little.  Sam joined the team as Assistant Tasting Room Manager in 2020. 

Sam, can you tell us a little about your career before joining the Shaw + Smith team?

I actually fell backwards into the wine industry, to an extent. I studied Media at university and majored in journalism before moving into freelance work for local music and lifestyle blogs. After discovering a passion for all things fermented, I began working casually at the S.C. Pannell Cellar Door in McLaren Vale. I quickly fell in love with the wine industry and moved into a permanent role at SCP. I spent a great three years there, learning the craft and developing a keen interest in complex grape varietals like Nebbiolo and Chardonnay. I left Pannell early in 2020 due to musical opportunities which were sidelined by the pandemic, but was lucky enough that an opportunity came up here at Shaw + Smith. Chardonnay in mind, I jumped at it, and here I am.

What do you consider to be unique about the Shaw + Smith tasting experience?

I think it’s the purity of it. It’s truly all about the wine. It forces people to slow down and immerse themselves in the experience. I love the balance between conversational and informative – it’s what I look for when I venture out into the wine world. We’re also incredibly blessed with our team; the level of knowledge is encyclopaedic. The wine and cheese combination is brilliance in simplicity. It just works.

When you’re not pouring wine or navigating the Tasting Room Spotify List, what will we find you doing with your spare time?

You’ve hit the bullseye with music. My band and I have been lucky enough to tour a considerable part of Australia over the past couple of years. If I’m not pouring wine, there’s a good chance I'm drinking it somewhere sunny or making an idiot of myself on-stage – sometimes all at once.

Do you have a favourite wine/song pairing?

Sheesh, this is a tough one. If we’re going classy, it’d have to be 2016 Vietti Barolo Castiglione and Frank Sinatra’s cover of Blue Moon. Of an afternoon, though, 2019 Cobaw Ridge Chardonnay and the Go Farther In Lightness record by Gang Of Youths, in its entirety – it’s a long album so let’s chase that bottle with a 2019 S+S M3, thanks.

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Tasting Room remains open 11-5, daily.  Sam and the team are working hard to maintain a safe environment for you to enjoy our wines, while navigating current restrictions. If you’re planning to visit, we recommend booking here.

Limited Edition Sauvignon Blanc Print, Belinda Aucott

We are excited to reveal a collaboration with Sydney based artist Belinda Aucott. Belinda has captured the essence of our inimitable Sauvignon Blanc with this limited edition, A1 print. 

Belinda says of the project, "Having grown up in the Adelaide Hills, it was a pleasure to return to Shaw + Smith's cellar door to be briefed on this project. Their whole team is world class, and I am very proud of this collaboration.

“Orange, blue, explosion and blackjack, these were some of the versions I worked on during the creation of the poster design for Shaw + Smith. I wanted to get the final image just right, staying true to the iconic brand, but without diluting my abstract style.

“Fresh green, zesty aromas define their cult classic Sauvignon Blanc, with pink grapefruit being one of my favourite flavour profiles. It’s a beautiful wine to drink, and I hope the final image is redolent of sunny times, shared with friends around the table.

“The Shaw + Smith team were great to work with, they let me do my impressionistic illustrations without interference, and they ultimately opted for a drawing that suits their wonderful, minimal and precise style.” 

Belinda Aucott is an illustrator and art lover who borders on being obsessed. A self-confessed Francophile, she is the author of the blog Champagne Republic, founded in 2014 to document her daily reveries. Her illustrative work has been published in; Australian Financial Review Luxury Magazine; Australian Gourmet Traveller WINE; Inside Out, Stellar Magazine and Harpers Bazaar Australia.

Commissioned by, and available exclusively through Shaw + Smith.

Christmas Gift Guide 2021

For Christmas inspiration, we share with you some of our favourite gift ideas from the Shaw + Smith team...

Shaw + Smith Single Vineyard Box $265, includes shipping, buy
Three Single Vineyard wines presented in a wooden gift box. Set includes a bottle each of 2019 Lenswood Vineyard Chardonnay, 2019 Lenswood Vineyard Pinot Noir and 2018 Balhannah Vineyard Shiraz. Only 30 available. 

Limited Edition Sauvignon Blanc Print, Belinda Aucott $95, buy
This limited edition A1 print by Sydney based artist Belinda Aucott depicts our inimitable Sauvignon Blanc. Commissioned by and available exclusively through Shaw + Smith.

Dinosaur Designs Resin Servers $125, buy 
Dinosaur Designs resin servingware is hand made in Australia, making every piece unique. Available in a range of colourways to brighten your festive table.

Coravin Pivot $184.95, buy
Extend the life of your everyday wines with Coravin Pivot wine preservation system. The combination of the Pivot Stopper and Device preserves the remaining bottle for up to 4 weeks, ensuring the last glass is just as amazing as the first.

Corey Ashford Brass Coaster, set of two $145, buy
Designed in Melbourne and crafted from solid brass, the set of two coasters are inspired by delicious spills. Both forms have been hand-sculpted in clay, then forged using poured molten brass.  Arrives delicately wrapped in a fabric pouch, perfect for gift giving. 

Maison Balzac The Solitaire Game $299, buy
A one person meditation, meant to bring focus and calm to each moment spent in consideration of your next move. Listen to the serene music of the glass marbles along the board as they jump over each other until there is only a single one left, resting gently in the centre cradle of the marble board.

Beysis Personalised Water Bottle $37.90, buy
The original leak-proof and BPA water bottle is designed to fit in any cupholder. We love that you can add your name or initials to create a personalised accesory.

BALADÉO Laguiole Oyster Knife $42.95, buy 
The precision of an exceptional oyster knife combined with the always fashionable Laguiole style. The perfect gift for your foodie friends!

Everything I love to cook, Neil Perry $59.99, buy
Neil Perry's influence on the food culture of Australia is unrivalled. In this latest release, Neil revisits legendary Rockpool Bar & Grill recipes alongside new favourites. 

The Interview Series #8

Alex Camatta chats with CFO Grant Lovelock, who joined the team at Shaw + Smith in 2009, and is one of our longest standing employees. He is a Chartered Accountant and a Graduate of the Australian Institute of Company Directors with over 25 years of experience in the wine industry.

Grant, can you tell us a little about your career and how you become involved in the wine industry?

My initial involvement in the wine industry was at the retail level, working at Baily & Baily, whilst at University. To show you how small Adelaide is, I worked with David LeMire at the same store. Following the completion of my degree, I was employed as an auditor at Ernst & Young and then Beston Pacific Corporation. These two roles allowed me to gain valuable experience working with Tarac Industries, Suntory, Wolf Blass Wines and Andrew Garrett Wines. Prior to my employment at Shaw + Smith, I worked for 12 years at Pernod Ricard (“Orlando Wines”) in a number of finance and commercial roles, both in the Adelaide Head Office and in the Barossa Valley. My first role at Pernod Ricard in the late 1990’s was a financial accounting position at their recently acquired ready to drink business - Two Dogs, based out of the Astor Hotel.

This year you will celebrate 13 years with the company. What is the biggest change you’ve seen during your tenure at Shaw + Smith?

Many things have changed, however the ongoing focus on our customer experiences and direct to consumer businesses, brand growth, increased capital investment in our vineyards, winery and cloud based operating IT systems, staff development and effective practices and protocols to minimise the impact on the environment, across all areas of the business.

And the most exciting development to come?

The continued focus on quality and the development of the Piccadilly Vineyard with Pinot Noir and Chardonnay.

When you’re not creating excel spreadsheets, how do you spend your time?

Lazy weekends at Middleton, spending fun times with my wife Sally, two adult children and friends, watching AFL, cricket and the share market.  I am trying to understand the cryptocurrency market and have recently acquired an interest in charcoal cooking – a member of the Cyprus Grill Club!  I play the occasional game of golf with my mates, that provides plenty of laughs and I am always on the lookout for cricket memorabilia from the 1920’s and 1930’s, when my wife’s grandfather played for Australia and South Australia.

Lastly, you are known in the office for your love of Pinot Noir. Is there a particular vintage which stands out for you?

The 2018 Shaw + Smith Lenswood Pinot Noir is a favourite which pairs best with Duck, that I haven’t had to cook myself!

Recipe: Franca's Wagyu Bavette

We are in the midst of planning our member events for the year, so when we started searching for a dish that is a great match for our newly released 2019 Shiraz, we looked to Franca in Sydney, where the team will be hosting a member dinner in July.

Located in Pott’s Point, Franca Brasserie presents a menu which highlights bold flavours and locally-sourced ingredients, prepared using classic technique.

For a traditional French bistro dish to try at home, Franca have generously shared their recipe for Wagyu Bavette. Enjoy with a glass (or a bottle) of 2019 Shaw + Smith Shiraz.

We look forward to trying this for ourselves, and then comparing our attempt to the real deal when we visit!

WAGYU BAVETTE with CARAMELISED ESCHALLOTS, BRUSSEL SPROUTS, PANCETTA

Serves 2

INGREDIENTS

500g Bavette steak
500g Eschallots
2sprigs Thyme
1clove Garlic
Red wine vinegar
200g Brussel sprouts
50g Pancetta
 

METHOD

Caramelised Eschallots puree:
Thinly slice eschallots and garlic. On a medium sized pan, add a dash of oil and start caramelising the onions, garlic, and thyme on low heat. Stir occasionally making sure it doesn’t burn.
Once very soft, put in a blender and puree. Add a tiny bit of water if the puree is too thick. Blend to preferred consistency.
Season with salt, pepper and red wine vinegar to taste.
 
Bavette:
Cook bavette steak with your preferred method. At Franca, We prefer over charcoal for the extra depth of char and flavour that the charcoal adds.
Season steak with a little bit of oil and salt. Make sure the charcoal is at its maximum heat. Sear/char on the charcoal about for about 40 seconds each side. Rest for 1 minute and do the process again. Rest the meat for 10minutes in a warmer area. Check internal temperature of the meat.
55 degrees for medium rare and 58-60 for medium. Once rested, put meat back on the charcoal for 20 seconds each side to heat up the exterior and give it that last char-y flavour.
Slice/carve meat against the grain. 1mm thickness.
 
Brussel sprouts & Pancetta:
Dice pancetta into small cubes. Set aside. Trim bottoms of brussel sprouts and cut them in half lengthwise. Slice halved brussel sprouts.
On a medium/large pan, start rendering the pancetta on medium heat. Once nicely caramelised, add brussel sprouts and sautee until brussel sprouts are cooked. Add a little bit of butter if you wish!
 

The Interview Series #7

In this Interview Series #7, Tasting Room Manager Alex Camatta chats all things Chardonnay with Joint CEO and Chief Winemaker, Adam Wadewitz.

Adam, you’ve received many awards for Chardonnay over the years. Can you tell us more about your interest in this variety?

Prior to starting at Shaw + Smith, I was the senior winemaker for Seppelt, based in the Grampians at Great Western. The exciting part of working there for me was a vineyard in the South, in the Henty region, called Drumborg which was planted to Chardonnay, Pinot Noir and Riesling. It is one of the coolest mainland regions in Australia. My interest in Chardonnay was really piqued at this time so I’ve long been a Chardonnay tragic.

While working for Seppelt, I remember having a chance to see wines from all around Australia and the ones that really stood out to me were Adelaide Hills and Tasmania. It’s quite serendipitous that I have now spent the last 9 years working with Adelaide Hills and Tasmanian fruit. It’s been a fascinating journey to be on.

What do you think makes the Adelaide Hills so well suited to Chardonnay?

It’s the one variety for me that is a real match made in heaven. Not often in new world places, and particularly in Australia, do you find such balance.

Often in cold places you end up with high natural acidity, but you don’t always see weight. What you see in the Hills is a mid-palate weight which gives shape to the wine and is beautiful. I feel there’s a real attraction and affinity of Chardonnay with (parts of?) the Adelaide Hills.

We’ve seen considerable changes to our viticulture practices over the last few years, including entering the process of organic conversion. How impactful are our vineyard practices on the final wine?

We take a holistic approach which informs everything we do. It starts with doing the right thing by the soil. And when you’re doing the right thing by the soil, you’re also doing the right thing by the plants and the microbes that are living there. As a result, we have more resilient, healthier plants. We sometimes see less fruit, but that’s ok when you have more balance.

Ultimately, it’s about the place and the attributes of that place. There’s certainly lots you can do with Chardonnay; you can shape it to be a better version of itself. For us, it always comes back to where it’s from, and when we finally get the fruit in the winery, we like that there isn’t much we need to do. 

Is there a particular vintage of Chardonnay you have made at Shaw + Smith that stands out for you?

There’s a few. I remember the 2014 vintage was an amazing year because it was so cold and there was a lot of flavour intensity. I remember sticking a flag in the ground and saying that we’re not going to see a better vintage than this! While I’m not sure we have, when 15 rolled around it was also a stand out.

The thing about chardonnay is that there is some malleability to it. You can like a chardonnay in two very different seasons for different reasons. In the warmer seasons you get opulence and in cooler seasons you see acidity and fineness.

If there is one wine that leaves me thinking more than most, it is the yet to be released 2019 Lenswood Vineyard Chardonnay. It’s a special wine.

The 2014 M3 Chardonnay has been made available in a Chardonnay Wine Flight for Chardonnay May. Book your tasting here.

Recipe: Fino Vino's BBQ Chicken

Recipe: Fino Vino’s BBQ CHICKEN, SWEETCORN, BLACK BARLEY, MISO BUTTER

Fino Vino, originally of Willunga, and then Seppeltsfield fame, is a delightful wine bar and restaurant in Adelaide’s CBD.

The Shaw + Smith vintage crew took over Fino Vino earlier this month, celebrating the official end to an excellent vintage. A stand-out dish from this lunch was Fino Vino’s take on BBQ Chicken. A brined and butterflied chicken which Executive Chef and co-owner David Swain steams and grills to absolute perfection, this is like a warm hug, a true comfort dish. Our new release 2020 M3 Chardonnay is a great match for this white meat masterpiece.

Tip: this recipe calls for overnight brining, make sure you start your preparation a day in advance.

BBQ CHICKEN, SWEETCORN, BLACK BARLEY, MISO BUTTER by FINO VINO
David Swain, co-owner, Executive Chef

Serves 4

STEP ONE | Brine solution

INGREDIENTS

1 litre water
60g salt
40g sugar
1 bay leaf
6 peppercorns
7 coriander seeds
1 clove

METHOD

Place all ingredients in a pot, bring to the boil. Remove from heat and place in your fridge until completely chilled before using.

STEP TWO | Preparing chicken for brining

INGREDIENTS

1 whole free-range chicken

METHOD

Find your favourite chicken and ask your butcher to butterfly it. 

Place chicken in brining liquid ensuring it is fully covered in liquid. Place in refrigerator overnight (about 16 hours).

Remove chicken from the brining liquid and pat dry with absorbent paper. Set aside.

STEP THREE | Preparing corn and barley

INGREDIENTS

2 corn cobs in their husks
1 cup black barley, cooked al dente
250mls chicken stock
10g white miso paste
50g unsalted butter
1 bunch chives, finely sliced
Salt and pepper

METHOD

Steam corn cobs in the husk for 15 minutes. Once cooked, peel and char over a hot barbecue until charred. Remove from heat, slice kernels from the cob and set aside.

STEP FOUR | Cooking the chicken

Pre heat a lidded barbecue to 200℃.

Place the chicken skin side down and cook until the skin is nicely caramelised. Turn the chicken over, reduce heat to medium or low, cover and cook for about 10 - 15 minutes until done.

Remove from barbecue, cover with foil, rest the chicken for 15 minutes.

STEP FIVE | Assembling the dish

In a pot, combine corn, black barley, chicken stock, miso paste, chives, butter and seasoning to taste. Bring to the boil.

When almost at boiling point, carve the chicken and arrange on a serving plate. Remove corn and barley mixture from the heat and spoon over the chicken. Serve immediately.

The Interview Series #6

In this interview series, Alex Camatta chats with joint CEO David LeMire MW about our Single Vineyard wines. David joined the team at Shaw + Smith in 2010, as Global Sales and Marketing Manager. He is involved in education with the Institute of Masters of Wine, is a wine show judge, and writes articles for Australia’s Wine Business Magazine.

David, you became a Master of Wine in 2007. Can you tell us a little about the process and what set you on this path?

When I did the WSET Diploma, which I did in London in 1995, I enjoyed the process so much that I knew that going on and doing the MW was the right option for me. I also knew that I needed a break after the Diploma, so it wasn’t until 2002 that I entered the MW programme. I feel really grateful that I did. It was great fun, challenging, and has opened a lot of doors for me. It is a big commitment though – total immersion in the process is what it took, for me. The process is different for everyone – it is largely self-study – but it involved a lot of tasting, reading, writing, things that I still get to do in my current role.

We often hear about the importance of site selection in relation to wine. Can you explain how this differs in single vineyard wines compared to regional wines?

With regional wines the sites are crucial but there is flexibility. A wine might be really interesting but not complete on its own. It might have some elements, like acidity or a particular flavour, that need to be balanced with another wine to tame them or add to them. It’s a great challenge to select sites that can work together, and then to have in mind the end product as each batch of fruit is being processed.  You can definitely treat one site with more freedom and creativity if it is going into a blend, rather than standing alone. For single vineyard wines, the challenge is to retain the unique character of the site, but also achieve a wine that is complete, that stands alone and has balance. We are still selecting sites from within a single vineyard for our single vineyard wines, so that allows some freedom. 

What factors determine which sites or blocks become Shaw + Smith Single Vineyard wines?

The key is that the vineyard must have something distinctive to say.  So those sites or blocks that we feel best express what the vineyard has to say are the ones that we will choose. They might be on the best soil, have an interesting aspect, or be older vines, but there’s no rule that fits every time. What sections of the vineyard are going to be more interesting and expressive of how we see this land, and of what this vineyard can be.  It’s great to see the winemakers taking a step back and avoiding the temptation to impose their vision, and instead listening and giving voice to the character of the vineyard.

In your experience, what is it about single vineyard wines that make them so special?

For me it is the connection with the place.  With a single vineyard, we can trace the influence of the season, the evolution of the winemaker, and we can get to know the terroir over the decades. This is so much more meaningful than to have just one encounter. We could have a wonderful experience of meeting someone once but we won’t really know them and appreciate all their qualities unless we get to know them over years.

Is there a particular vintage or wine from the Single Vineyard range which stand out to you?

There are a few. For me the 2015 Lenswood Chardonnay is the most complete, with great charm as well as structure, and ageing potential. The 2017 Balhannah Shiraz is such an individual, a great character, it’s uncompromising and doesn’t aim to please, but just is itself. It is polarising but one of the most interesting wines we’ve ever made, and that’s a great trait to have.

Recipe: Africola's Kingfish Nayeh

Africola hosted our Shaw + Smith member dinner late last year, in Adelaide's east end, and one of the stand-out dishes on the night was their kingfish entree, fresh and flavoursome, and a beautiful match with our 2018 Lenswood Vineyard Chardonnay. 

This Raw Fish recipe is shared from Africola's new book, Slow food, Fast words, Cult chef:

"Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg. The food is all about using sustainably sourced, low-impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'."

This is an excellent dish to prepare when it’s sweltering hot and you don't really feel like eating, let alone cooking anything. 

RAW FISH by Africola

INGREDIENTS

85 g (3 oz) white fish fillet (such as snapper, kingfish or cobia), trimmed, bloodline removed
Good pinch of sea salt
3 tbsp lime juice
3 red Asian shallots, sliced
2 lemongrass, trimmed and finely sliced
1 handful each of mint and holy basil leaves, torn (not chopped)
5 bird's eye chillies, halved, seeded and sliced
2 tbsp fish sauce
2 tbsp coconut cream

METHOD

Slice the fillet in half lengthways down the centre, then slice it finely crossways – one serving should be about eight slices.

Combine the salt and lime juice in a bowl, add the fish, and mix well to marinate. Allow to stand for 3–4 minutes to cure.

Combine with the remaining ingredients and finish with the coconut cream. It should taste sour, salty and spicy. Adjust little by little as necessary, and serve.