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Food

The Essential Salad and Wine Matching Guide

Fresh flavour-filled salads to match your selection

Celebrate fresh and flavourful salads perfect to serve in the warmer months! There’s no limit to what we can call a salad these days and the idea that it needs to be served cold is a distant memory. The best combination of ingredients is seasonally-driven and matched with a wine with the appropriate weight and texture.

Red drinkers are not left out, but opt for a lighter, more aromatic variety served with warm salads that include meat. Don’t forget that the dressing is an important consideration, with the light and zesty styles best matched with lighter wines and the creamier options best paired with wines with a bit more weight and appealing acidity.

Salad Wine Matching Infographic Guide

Light and aromatic whites

Trent Mannell loves whipping up a simple salad when friends drop by and the summer salad with asparagus and goat’s curd is a perfect choice. When it comes to wine matching, he explains, “While the beauty of this salad is its simplicity, it also includes quite strong flavours in the asparagus and goat’s curd. Offset them with a light, aromatic white like Sauvignon Blanc, Riesling or Vermentino.”

Medium weight and textural whites

Keith Tulloch loves his whites with texture and find rocket, pear and walnut salad with blue cheese dressing a perfect match for this style of wine. “With its beautiful textures, this salad needs a white wine match that’s full of texture too”, he says. “I recommend Pinot G, Fiano, Arneis or Marsanne.”

Fuller bodied whites

Entertaining a group can be stress free when you serve up a dish like King salmon with warm Romesco salad. This is one of Adam Walls’ go-to dishes and for a wine match, he says, “Salmon calls for a fuller-bodied white, as do the ingredients in the Romesco salad. I recommend a classic Chardonnay or Verdelho, or for something different, a Viognier or Roussanne.”

Light to medium weight and savoury reds

Red lovers don’t miss out when it comes to summer salads, and Dave Mavor loves adapting the classic match of duck and Pinot Noir for the warmer months with warm duck breast and cauliflower salad and his favourite Pinot. But, he explains, “You could also try Grenache & GSM blends, Nero d’Avola, Sangiovese or Tempranillo.”

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Life
The Cobram Estate story
Words by Ed Halmagyi on 15 Jan 2018
The Murray River flows slowly through the ancient floodplains south-east of Mildura, drifting almost imperceptibly under a baking blue sky. Egrets and cormorants drift with the current, watched from the banks by sleepy kangaroos, while bright flashes of blue kingfishers dart between the trees. The land here is distinctly Australian, and some of the nation’s most celebrated and productive agricultural country, home to stonefruit, citrus, almonds, grapes and sheep-grazing. But a dynamic and fast-growing industry is transforming the region. Over the last two decades, vast groves of silver-leafed olive trees have been planted, breathing new life into the local economy, and changing the way Australians cook. Most significant of these farms is Boundary Bend, whose Cobram Estate brand is Australia’s leading extra virgin olive oil, and deserving winner of the RAS President’s Medal, the pre-eminent prize for agriculture. The company’s story is by turns inspiring, and a keen insight into the opportunities that exist when inspiration is interwoven with a determination towards excellence.
A friendship forms In the early 1990s, Rob McGavin and Paul Riordan were students at Marcus Oldham Agricultural College in Geelong. It’s a small campus, with barely more than 100 students, and while the boys were a few years apart, through the course of their studies, they formed a friendship that would underpin both their personal journeys and their professional careers. Rob was studying agribusiness, and Paul undertook farm management, courses that addressed the operational concerns of livestock husbandry and horticulture, but are more focussed on economics.  Despite his managerial leanings, after college, Rob decided to get dirt under his nails. He left behind the cattle-grazing he grew up with in Central Queensland, and instead chose an industry less susceptible to the tribulations of drought and the fluctuating value of the Australian dollar. With support from his parents, Rob set out for an adventure in wine production, buying a small farm at Renmark in South Australia’s Riverland with his wife Kate. Although Kate’s family were grape-growers from Coonawarra, it was still a trial by fire as they set out to establish the vineyard, and before long were needing help. As luck (or fate) would have it, Paul was at a loose end. He moved to the farm, and their friendship and work relationship blossomed. In time, Kate introduced Paul to her friend Fiona, and before long the couples had established a close-knit group that continues 25 years later.
A story of growth Viticulture, as many wine producers will attest, proved more complex than it seemed from a distance, and soon the team were considering ways to diversify. Paul had an interest in olive production, and could see the potential for a strong Australian industry. And so, knowing little about the practicalities of olives, they planted some test trees. But farming olives required economies of scale to make the significant costs of planting and processing more profitable. So before long, Rob and Paul were keen to find a larger property and build a more substantial grove. At Boundary Bend they found a broad parcel of well-irrigated land with the right mix of sandy, well-drained soil. Coupled with long, hot summers that enable the olives to ripen and swell with oil, it was the ideal location for the next stage in their journey.  In 1999, Rob and Paul planted their first 500 hectares, a sizeable but not overwhelming grove. Today the farm has more than 6500 hectares of olive trees stretching from one horizon to the other. They also have a second planting at Boort in central Victoria, a property they took over when its former owner, Timbercorp, went bankrupt. That process was challenging and nearly ended in the failure of Cobram Estate, and still carries some scars for everyone involved. For several weeks in 2009, Rob and Paul were unsure if the company, and the dreams they had invested in it, would survive. Rob describes that moment as Dickensian, the best and worst of times. Yet in his endlessly optimistic way he prefers to characterise it as a difficult transformation that only made them and Cobram Estate stronger in the long run. After some financial juggling, they acquired the grove and today it forms a significant part of their operation.
Capturing the dream Cobram Estate produces remarkable extra virgin olive oil, and does so from a range of olive tree stock. Picual, Hojiblanca, Coraneki, Arbequina and Coratina are the five principle varietals they produce, but in all there are nearly 30 types grown.  And this is one of the keys to Cobram Estate’s success – a diversification that enables consistently impeccable quality.  There are three central skills required to master the production of olive oil – growing pristine olives, pressing them with maximum efficiency, and then blending them. Rob and his team are dedicated to the idea that their customers value not only the flavour and nutrient density of the oil, but also the fact that it is the same delicious product year-round. Achieving this can pose a significant challenge. All varietals have distinctive qualities of pungency, astringency, colour, aroma and macro-nutrients, but these naturally fluctuate each season. And so it is up to Leandro Ravetti, Cobram Estate’s Technical Director, to lead a team that splices and combines oils in precise fractions until Robust, Classic and Light flavour profiles are achieved. Hojiblanca and Picual are also bottled as unique-varietal oils, offering consumers the same romance and nuances of experience as wine lovers find in the terroir of single-vineyard production. These are remarkable products with which Australians have fallen in love. Not only are they exceptional oils, but Cobram Estate is also proudly Australian in an industry forced to compete against a tide of imported product.
  Click here to shop Cobram Estate Extra Virgin Olive Oils. 
Food
What grows together, goes together – Blackmore Wagyu and Heathcote Estate
Words by Mark Hughes on 20 Oct 2017
We continue our ‘Grows together, goes together’ series with a glorious pairing in the rolling green hills around heathcote, Victoria – the world renowned Blackmore Wagyu and the equally impressive Heathcote Estate. In the world of beef, Wagyu is quite rightly held in high esteem, its high grading and phenomenal marbling commanding prices of up to $200 per steak in restaurants. The marbling is due to unparalleled levels of monounsaturated fat – a good fat that can assist in reducing cholesterol levels in the body and which has a low melting point. Consequently, Wagyu scores highly on both health and flavour, delivering juicy, delicate characters with a deliciously soft texture. Wagyu literally means ‘Japanese beef’ (Wa=Japanese, gyu=beef), and in Japan Wagyu has long been revered for its use as a working animal, its sheer size and muscle structure making it perfect for agricultural pursuits. It is theorised that centuries of labour helped develop the rich fat content in the muscle of the Wagyu, as it can be used as an instant energy source. As a beef product, incredibly fastidious monitoring of bloodlines has allowed over a century and a half of absolute 100% pure breeding – each and every Wagyu can be traced to its genetic source. In the Australian beef industry, one name is practically synonymous with Wagyu, Blackmore . Fifth generation farmer David Blackmore has been a trailblazer in our Wagyu industry, pioneering the production of 100% full-blood Wagyu beef in Australia since 1992. While adhering to the same exacting genetic regimes observed in Japan, he’s developed innovative production techniques for Australian conditions. This has resulted in quite a revolution. Prior to Wagyu entering the Australian market, the Australian meat grading system was 0 to 6. Since the introduction of Wagyu, the grading system has been increased to 9, with Blackmore Wagyu consistently scoring 9+. The Blackmore Wagyu farm is situated in the beautiful Victorian high country, at Alexandra, while the breeding cows and their calves are raised on a lush 3,500-acre property just out of Heathcote, a little over an hour’s drive north of Melbourne. “Our property has beautiful rolling hills with lots of shelter belts for the cattle, which is really important for grazing on the open pastures, but also for getting out of the weather,” explains Blackmore CEO and sixth generation farmer, Ben Blackmore, when we tour their Fairfield property just outside Heathcote. Agricultural neighbours
Just a short drive away from the Blackmore farm on the other side of Heathcote is the revered Heathcote Estate. As a wine region, the story of Heathcote echoes many of those around Australia. Settlers in the mid 1850s were attracted to the region by gold and agriculture, with some planting vines and establishing wineries that gradually fell by the wayside. A few decades ago, the vinous potential of the region was again recognised and viticulturists established a wine region that now boasts over 40 wineries. Heathcote Estate was planted in 1999 by the Kirby family, with the sole objective of making a premium single vineyard Shiraz . Award-winning winemaker Tom Carson, who also looks after the Kirby’s Yabby Lake Winery on the Mornington Peninsula , feels that he has achieved that, giving most of the credit to great sites and the distinct characteristics of the region. “Heathcote is an amazing region for Shiraz,” says Tom. “The major factors are the ancient Cambrian soils – at least 500 million years old – very deep, rich, red and full of quartz and gemstones, coupled with the really mild climate of warm days, cool nights. It is perfect for Shiraz. “The resulting Shiraz are quite bold but fine, with beautiful perfumes, a lovely intensity of berry fruits and savoury tannins – just beautiful food wines.” A meal for a discerning crew
At the invitation of the Kirbys to use the Heathcote Estate Homestead, Selector organised for a special lunch with Ben, Tom and Heathcote Estate’s marketing manager Tiffyn Parsons, prepared by renowned Melbourne chef Neale White. Growing up in Sydney, Neale started his career in London, honing his skills in the kitchens of culinary luminaries such as Gordon Ramsey and Marcus Wareing, before returning to Australia to operate and consult for restaurants in Byron Bay, Brisbane, Sydney and Melbourne,  including the iconic Southbank restaurant, Pure South . In 2013, Neale opened Papa Goose in Melbourne’s CBD and, more recently, added My Son Joy café in South Melbourne, which allows him to express his ‘low carb, high fat’ mantra with a nutrition-based, wholefood menu. The perfect wine & beef pairing
For this special lunch, we gave Neale the challenge of working with a lesser used rump cap as well as a secondary cut, skirt. This fact prompted Ben to reveal another unique quality of Wagyu. “Because we are growing these animals to four years of age, they are much bigger than the traditional beef animal in Australia, so they have much better muscle development. This enables us to get up to 40 different sections from an animal, whereas you only get about 16 traditionally,” Ben says. “So this allows chefs to be much more creative with these extra cuts with different textures and utilising different cooking techniques.” For the skirt, Neale seasoned the Wagyu steak then simply pan-roasted for three minutes each side, and rested for 10 minutes, before slicing thinly and placing over the pomegranate, macadamia and herb slaw salad. It was matched with the spicy fruit characters of the 2014 Heathcote Estates Grenache Noir, which highlighted the delicate flavour of the Wagyu. The rump cap was brined overnight in 5% salt and herb solution before being slow-cooked in an oven, then rested, sliced and served with a roasted carrot puree and green bean salad. It was paired perfectly with the 2012 Museum Release Heathcote Estate Single Vineyard Shiraz – its plush palate and ripe tannins accentuating the wonderfully soft ‘melt in the mouth’ texture of the Wagyu rump cap.

People think when eating beef they need a really powerful red wine, but for me, the flavour of Wagyu is so delicate, the lighter, savoury style of Heathcote Shiraz is perfect.

- Ben Blackmore, Blackmore Wagyu
“I think the savouriness of our Heathcote Shiraz and that lovely cut you get across the palate works beautifully with this rich meat,” agrees Tom. “That is the wonderful thing about this region. There are some wonderful food producers alongside great wine producers. These things just go hand in hand.” Get Neil White's pan-roasted Blackmore's wagyu beef skirt salad with pomegranate, macadamia and herb red slaw recipe
Food
The Essential Beef and Wine Pairing Guide
Find the perfect beef dish for your wine with our easy to follow wing pairing guide. One of the most wonderful things about winter is savouring a range of slow cooked, hearty meals. Full flavoured and nourishing, beef is perfect for these types of dishes and when it comes to choosing the perfect wine, both reds and whites can be ideal. Key considerations are the cut of meat, how fatty it is, how it's prepared and any accompanying sauces. While red wine lovers can match almost any variety, white wine lovers should stick with fuller, more textural varieties.   BEEF WINE MATCHING 101 MEDIUM TO FULL & TEXTURAL WHITES
Adam Walls is a real white wine lover, even in winter, which is why  chargrilled beef and peanut green curry  is one his favourite meals at this time of year. What makes it such a delicious choice, is that there's a great range of white wines to match. As he explains, "Perfect with curries and spicy food, Verdelho ,  Fiano  ,  Pinot G  ,  Arneis  and  Chardonnay  have the fruit weight and acidity to perfectly offset the spices and aromas of this dish." For further inspiration, our friends at Asian Inspirations have a great guide to  matching some of our favourite wines with great east asian dishes here . Light to Medium Bodied Aromatic Reds
Dave Mavor loves nights in during footy season, especially with a meal of  spicy chipotle beef  , which is a great match with light to medium bodied aromatic reds. "You could pair most reds with this dish", Dave says, "However, its smooth texture and tomatoey richness pairs deliciously with vibrant, lighter-bodied varieties such as  Pinot Noir  or  Grenache  , or  Nero d'Avola  ." Medium Weight & Savoury Reds When he's got the family around for a Sunday feast, one of Phil Ryan's favourite meals is pot roasted beef in red wine with garlic, fennel and rosemary . For a wine match, Phil says, "Pot roasted, slow cooked and braised beef dishes with melt-in-the-mouth textures pair well with the richness and peppery spice of cool climate Shiraz , or try Mediterranean favourites,  Sangiovese  or  Tempranillo  ." Bold & fuller bodied reds
"We're so lucky in Australia to have so many delicious international influences and one of my favourite winter recipes is  Argentinean beef steak with chimichurri sauce ", says Trent Mannell. "Bolder, fuller bodied reds such as warmer climate Shiraz ,  Cabernet Sauvignon  and blends,  Durif  and  Malbec  are ideal partners for barbequed or roasted beef with their charry richness." If you're looking for more beef recipes, celebrity chef Curtis Stone is an enthusiast for all different cuts of meat. In fact, he has a butchery as part of his New York restaurant, Gwen. Read all about it in his  Selector  interview , then check out his recipe for 80-day dry aged ribeye with creamed corn and scallions. And, for more great beef recipes, make sure you visit  www.beefandlamb.com.au . Plus, there's more winter food and wine matching inspiration to be found in our Italian inspiration feature.      
Two Blues Sauvignon Blanc 2014
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