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

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Vegetable terrine

Preparation time
15 minutes + 8 hours chilling
Cooking time
45 minutes
Serves
6–8

Wine match: Bright, lively and full of intense tropical fruit flavours, cool climate Sauvignon Blanc that features the variety’s defining herbaceous notes makes it a natural match for vegetable based dishes. Plus, the energetic acidity is the perfect foil for the ricotta based filling. An elegant, complex Chardonnay with savoury French oak spice will also complement the cheese and vegetables in the terrine.

INGREDIENTS

2 medium zucchini, cut lengthways into 1cm slices

1 medium (135g), long, thin eggplant, cut lengthways into 1cm slices

1 red capsicum, cut into cheeks

2 tbsp (40ml) extra virgin olive oil

2 cloves garlic, finely chopped

3–4 (350g) small–medium carrots

150g thin green beans

150g baby peas, fresh or frozen

Bunch spinach, leaves only

For the farce

500g Ricotta cheese

1½ tsp Dijon mustard 

1 egg + 1 egg white

Juice of ½ lemon

Salt and freshly ground black pepper, to taste

METHOD

Lyndey’s note: if desired, serve with tomato coulis: peel and de-seed 750g ripe tomatoes, puree and season.

1. Pre-heat oven to 180ºC (160ºC fan-forced).

2. Place zucchini, eggplant and capsicum on a large paper-lined baking tray. Brush on both sides with combined oil and garlic. Place in the oven and cook for 10-15 minutes or until tender but not brown. Remove to cool, reduce heat to 150ºC (130ºC fan-forced).

3. Meanwhile cook carrots in boiling water until just tender. Cook beans and peas separately until slightly under-done. Refresh all in cold water and drain. 

4. For the farce: keep everything very chilled and combine ingredients quickly in chilled food processor. Taste for seasoning.

5. Line a rectangular 1½ litre terrine, e.g. 22cm x 12cm x 6cm with 2 pieces of baking paper, leaving enough over the sides to enclose the terrine when filled. Line with spinach leaves, then a layer of zucchini. Spread a fine layer of the farce in the bottom of the dish, cover with a layer of peas, then alternate with farce and one layer each of the different vegetables, finishing with another layer of zucchini and spinach. Fold over baking paper and place in a baking dish. Place in the oven and fill halfway with boiling water, to make a bain marie. Cook for 30 minutes. Remove and chill in the fridge for eight hours or overnight.

TO SHARE Turn out terrine onto a serving platter. Remove paper, slice and serve.

Food
Preparation time
15 minutes + 8 hours chilling
Cooking time
45 minutes
Serves
6–8

SHARE

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Life
How the Show Has Gone On
Words by Alastair McLeod on 20 Jun 2018
The culinary landscape has evolved and devolved over the past 20 years. Back then, chefs worshipped the French canon with fury, finesse, and formality in kitchens like Banc, Est Est Est, and Tables of Toowong. Today, fire, fermentation and foraged flourishes are the moods of the moment. Think Firedoor, Gerards Bar, Igni. Temples of gastronomy used to be in big cities, whereas today’s ground-breaking restaurants are flung far. Tropical north Queensland is expressed in every bite at Nunu, the terroir of the Southern Highlands tasted at Biota in Bowral, and Brae in Birregura offers a soulful connection with agrarian Victoria. Showcasing Australia’s best The Good Food and Wine Show has been key in reflecting the trends for almost 20 years, telling the story of our farmers, fishers, growers, producers, winemakers, brewers, bakers and chefs in a fresh and innovative way. Such is the scale of the show, it serves as a culinary state of the union, a snapshot celebration of the best that Australia and the world have to offer. Having been involved with the show, I have seen an increased commitment to shining a light on each state’s best food and wine. Event Director, Claire Back, explains, “We have placed an emphasis on regionality. When we’re in Perth, for example, we bring the Margaret River and Swan Valley to you. “I also see my job as ensuring people take away something new. It could be learning that Cabernet tastes different in a Cabernet glass than in a Merlot glass. I want people to be excited about new products and learning a new skill.” Star spotting The show offers inspiration, aspiration and, with upwards of 10,000 guests flooding through the doors each day, perspiration! For many, the aspiration is the opportunity to see their food heroes. This year, star chef Matt Moran will be cooking in the celebrity theatre. As he reflects, “Over the past 15 years, there’s been an explosion in food. People want to know where it comes from, who’s grown it and who’s cooking it. The accessibility of the chefs is a real positive with chances to meet, taste their food and see them demonstrate their craft.” Another star of this year’s show is the ebullient Miguel Maestre . For all his mirth and merriment, he takes his cooking sessions very seriously. He believes his class should be 20 per cent laughter, 40 per cent cooking and 40 per cent things people haven’t seen before. “I have a massive fear of under delivering,” he explains. “I am as nervous as I am cooking for the most fearsome food critic.”  Wine immersion These days, the name could be ‘The Good Wine and Food Show,’ such is the ever increasing celebration of our winemakers and wine regions. In fact, when I get a break, you’ll find me in the Barossa Valley sharing a Shiraz with Rolf Binder or a joust about Jura with renowned wine scribe, Nick Ryan at the Riedel Drinks Lab. While the Wine Selectors Cellar Door offers a dazzling range of classes that reflect our insatiable desire for more knowledge. ‘Fireside Wines’, ‘Meat your Match’ or perhaps ‘Brunch Time, Wine Time’. The juggernaut that is the Good Food and Wine Show hits the road in June for its national tour. It’s a wonderful weekend to immerse yourself in your passion. The opportunity to learn, taste, sip and be inspired is what keeps me coming back year after year.
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories