Master Wine Club Recipes - December 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

De Grendel Cape of Good Hope Cap Classique Brut 2018

Pairing: Smoked Salmon and Cream Cheese Canapé 

Adapted from: Julia's Cuisine | Serves 4


  • 1 French baguette cut into 14 slices with ends discarded
  • 8 oz salmon, cut into 14 pieces
  • 1/3 cup cream cheese
  • 1 jar of capers
  • Fresh dill sprigs
  • Drizzle of extra virgin olive oil
  • Fresh ground black pepper


  • Preheat oven to 350˚ C
  • Grease a baking sheet with olive oil, spread bread out on the sheet and then drizzle a little more olive oil over top
  • Bake for 8 – 10 minutes until bread is crisp
  • Spread a little cream cheese on each toast and top with a few capers. Lay salmon over top and add splash of lemon juice, a dill sprig and a dash of black pepper

Giant Steps Yarra Valley Chardonnay 2021

Pairing: Grilled Goat Cheese Salad 

Adapted from: Delicious Magazine | Serves 4


  • ½ cup walnuts, roughly chopped
  • 3 Tbsp runny honey
  • 1 red onion, thinly slice
  • 2 tsp red wine vinegar
  • ½ tsp granulated sugar
  • 8 fresh baguette slices
  • 1 ½ Tbsp extra virgin olive oil
  • 1 x 300g goat’s cheese log, cut into 8 thick slices
  • ¼ tsp pink peppercorns, crushed (can substitute black peppercorns)
  • 4 cups mixed salad greens


  • Turn your oven broiler on high
  • Heat a small sauté pan over medium heat. Add crushed walnuts, 1 Tbsp of honey and a pinch of salt. Let the honey heat and bubble, shaking the pan occasionally, until walnuts are browned and glazed. Transfer to a parchment paper-lined baking sheet and set aside
  • Put the onion slices in a non-metal bowel with the vinegar, sugar, and a three-finger pinch of salt, then stir to combine. Set aside for 15 minutes then drain, reserving the juices and onions separately
  • Heat a large oven-safe pan on the stove over medium-high heat. Lightly brush the bread with olive oil and once the pan is hot, place in bread. Leave for 2-3 minutes until the bottoms are well toasted, then flip. Place a slice of goat’s cheese on each piece of bread, then transfer to the oven
  • Broil for 1-2 minutes until the cheese is bubbling and golden. Meanwhile, heat remaining 2 Tbsp of honey in the small saucepan until just simmering, then remove from heat
  • Put the salad leaves, herbs, pickled onion slices and walnuts in a mixing bowl. Toss with a dash of salt and pepper. Add the reserved juices and remaining oil, then toss again
  • Divide salad between three plates, top with the cheese toasts, drizzle with the warm honey then serve immediately

Arrowood Knights Valley Cabernet Sauvignon 2018

Pairing: Chunky Beef and Mushroom Pie

Adapted from: Recipe Tin Eats | Serves 4


  • ½ cup of dried porcini mushrooms, chopped
  • 1 ¼ cups boiled water
  • 2 lb chuck beef
  • 1 – 2 Tbsps neutral oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and finely chopped
  • 3 carrots, peeled and halved lengthwise then cut into 1” chunks
  • 1/3 cup AP flour
  • 10 oz full bodied red wine
  • 2 cups beef stock
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • 200 grams bacon, diced
  • 15 medium brown mushrooms, quartered
  • 1 – 2 sheets puff pastry1 egg yolk

To Cook the Filling

  • Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop
  • Sprinkle beef with salt and pepper
  • Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside
  • Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet. Add carrot chunks and cook for 2 minutes
  • Add flour and stir through
  • Add wine, stock and stir to dissolve the flour
  • Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer then cover. Adjust heat so it is simmering gently, not energetically.
  • Cook for 1 hr 45 minutes or until beef is tender
  • Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew
  • Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool

To Cook the Pie

  • Preheat oven to 400˚ F
  • Pour stew into a pie dish, even out surface
  • Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check)
  • Rest for 5 minutes before serving


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