Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!


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Lyndey Milan’s Oxtail and spring vegetable salad

Preparation time
15 Minutes
Cooking time
4 hrs – best started day prior

Try a spicy, medium weight red with the oxtail salad. The Delatite Tempranillo 2015 in Victoria impresses with its medium weight and savoury appeal. Although showing some dried fruit-like concentration, it remains fine and fresh throughout.


1kg oxtail, cut in pieces
1/3 cup (80ml) extra virgin olive oil
1 onion, cut into 1cm dice 
2 carrots, cut into 1cm dice 
2 cloves of garlic, finely chopped 
4 sprigs of thyme 
3 star anise
Salt and freshly ground black pepper
1 tsp ground ginger 
1 cup (100g) plain flour 
2 cups (500ml) chicken or beef stock
1 cup (250ml) red wine

200g mesclun
160g snowpeas, blanched
100g shelled broad beans, cooked
4 chat potatoes, boiled, sliced

1 tbsp cider or sherry vinegar 
1 tsp Dijon mustard 
¼ cup (60ml) extra virgin olive oil


1.    Preheat oven to 160ºC (140ºC fan-forced) Place large frying pan over medium–high heat and add 2 tablespoons oil. Cook onion and carrot until softened, approx. 5–10 minutes. Add garlic and thyme and cook 
for a couple of minutes more. Place in a 3–4 litre casserole dish with star anise.

2.    Toss oxtail in a plastic bag with seasoning, ginger and flour. Heat remaining olive oil in the same frying pan and brown oxtail, in batches, until golden all over. Drain on paper towel and then add to casserole. 
Cover with wine and stock and top up with water until completely covered. Cover with a piece of baking paper and lid and bake in oven for 3 ½ hours or until oxtail is tender and beginning to fall off the bone.

3.    Drain the oxtail in a colander over a bowl to reserve the sauce. Remove the oxtail and push the remaining solids to extract as much as possible into the sauce. Discard remainder. When the oxtail is cool enough to handle remove the meat from the bone and add to the sauce. Refrigerate several hours or overnight.

4.    Remove solidified fat from the surface of the oxtail mixture. Place mixture into a medium saucepan and warm. Strain oxtail and return sauce to saucepan over high heat to reduce and thicken. 

5.    Whisk dressing ingredients together and season. Toss through greens and divide between the serving plates. Spoon piles of oxtail onto potato slices around the salad with a thin coating of sauce.

Preparation time
15 Minutes
Cooking time
4 hrs – best started day prior


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Words by Ben Hallinan on 21 Jan 2017
Celebrate Australian wine this year on our national holiday with these great recipe and wine matching ideas from  Selector . Lamb Recipes
Lamb has become synonymous with Australia Day celebrations (due in no small part to a certain successful advertising campaign). This  boneless leg of lamb with a rosemary rub   recipe is the perfect way to add a refined touch to your Australia Day celebrations. The oak, spice and firm tanins of a fine  Coonawarra  or  Margaret River  Cabernet Sauvignon make this variety the classic wine match for a rich lamb dish like this . Alternatively, try one of the increasing range of  alternative varieties  such as Montepulciano or Petit Verdot. Find out more about Petit Verdot in our   recent infographic guide Lamb wine match: Bundaleer Montepulciano 2015 or the Credaro Five Tales Cabernet Sauvignon 2014 Explore our lamb recipes Prawn Recipes
In this country, we are blessed with an abundance of quality seafood. This   Barbecue split prawns with chilli, oregano and olive oil  recipe is an excellent addition to any Australia Day get together. For the perfect wine match, go for a dry white with good acidity such as a fine   Semillon  , Vermentino or  Verdelho. Prawns wine match:  Krinklewood Biodynamic Vineyard Semillon 2009  or the  Tulloch Vineyard Selection Verdelho 2015 Explore our seafood recipes Vegetarian Recipes
It doesn’t have to be all about lamb and meat on Australia Day as this tongue in cheek video  reminds us.  Maggie Beer’s beetroot and vino cotto salad  recipe is the perfect accompaniment to any celebratory bbq or potluck dinner. Or, for something more substantial try  Stefano Manfredi’s spectacular potato gnocchi with burnt butter and sage  . For further inspiration look through the many  vegetable focused dishes  in our recipe section or consult our  vegetarian wine matching guide  . Vegetarian wine match:  Howard Park Riesling 2013  or the  Soumah Savarro (Savagnin) 2012 Explore our vegetarian recipes Kangaroo Recipes
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Two Blues Sauvignon Blanc 2014
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