CE LLAR MASTER S

8
delicious
5-STEP
RECIPES

I can’t think of any greater pleasure in life than

good food paired with Italian wine styles
STEFANO DE PIERI - WINEMAKER & CHEF

� LEARN ABOUT STEFANO’S FAVOURITE REGIONS AND VARIETALS

 RECIPES FEATURED
03 04 06
MEET CALZONE WITH BEEF PIE
STEFANO SILVERBEET PAIRED WITH
DE PIERI PAIRED WITH MATARO
PINOT GRIGIO

08 10 12
PUMPKIN TART GNOCCHI PORK
PAIRED WITH PAIRED WITH MEATBALLS
PROSECCO VERMENTINO WITH
SANGIOVESE

13 15 16
EGGPLANT PORK SAUSAGE CHOCOLATE
PARMIGIANA ROLLS PAIRED TORTINO
PAIRED WITH WITH ROSÉ PAIRED WITH
VERDELHO MOSCATO
 MEET
STEFANO DE PIERI
Winemaker, chef, author, raconteur and TV presenter

H
is book and TV series ‘A Gondola on the
Murray’ have been enormously successful and
his series, ‘Stefano’s Cooking Paradiso’ has also
achieved ratings success. There’s no question Stefano
shares our love of exceptional wines and, over the years,
we’ve been very lucky to have Stefano as a regular on the
Cellarmasters tasting panel.
Stefano has just launched his new, exciting range
of wines showcasing Australia’s best and unique wine
growing regions. Stefano’s love of food and wine is well
documented. His new wines are beautifully balanced and
not surprisingly, they complement food superbly and suit
many occasions.
To celebrate his new range, we are giving away 3
luxury weekend packages (valued at $2500 each) to
Stefano’s restaurant in Mildura. To be in the running to
win, just purchase a case of Stefano de Pieri wine by
Sunday 22nd October 2017, this includes the below tasting
pack handpicked just for you.
To shop all the wines available in this eBook, visit
www.cellarmasters.com.au/pairingproducts
Enjoy!
Win!
A luxury weekend
package valued
at $2500

Tasting 6-pack
� PLUS FREE
PROSECCO
$
102 *
STEF02

Premium Range Fleurieu Peninsula
Shiraz Mataro, 2016
Premium Range Barossa Mataro, 2016
Di Qualita Fleurieu Sangiovese, 2016
Di Qualita King Valley Pinot Grigio, 2017
Mia Vita South Australia Verdelho, 2016
Premium Range Fleurieu Peninsula
Vermentino, 2017
Di Qualita King Valley Prosecco, NV

3 | Food & Wine www.cellarmasters.com.au | 1800 500 260

CALZONE WITH
SILVERBEET
FOOD PAIRING

Pinot Grigio
W1667
STEFANO DE PIERI DI
QUALITA KING VALLEY
PINOT GRIGIO, 2017
Crafted from a beautiful parcel of
Pinot Grigio, this is a bright and
vibrant wine showing fresh fruit
flavours with subtle notes of dark
spices. This wine is a great partner
with many cuisines but our
favourite is to pair it with a delicious
calzone. The lively fruit aromas
refresh beautifully the saltiness of
the prosciutto and the nuttiness of
the cheese.

W3927
STEFANO DE PIERI MIA VITA
PINOT GRIGIO, 2017
Take a sip of Pinot Grigio and
prepare for a mouth-filling burst
of dry and zesty fruit balanced
with tangy acidity. This wine is
no exception and displays lovely
aromas of pears, citrus and subtle
spice notes. Served chilled, this
wine will certainly suit the earthy
silverbeet element of this dish, while
also highlighting the fresh
and velvety calzone dough.
PREPARATION 45 minutes COOK TIME 10 minutes
2 big bunches silverbeet,
washed and drained
2 tablespoons olive oil
2 cloves garlic, finely
chopped
1 small chilli, finely
chopped, or to taste
Salt and pepper
300 g pizza dough
5 slices prosciutto (optional)
A handful of grated cheese
such as Pecorino
1 egg, lightly beaten
1. Slice the silverbeet, and separate the
stalks from the leaves. Blanch the stalks in
boiling water until tender. Briefly blanch
the leaves. Drain and cool both stalks and
leaves. Chop together, then squeeze firmly
to extract any excess water. You should
have a nice pile of soft silverbeet.
2. Heat the oil in a large frying pan and
lightly fry the garlic and chilli. Add the
silverbeet and toss in the oil. Season with
salt and pepper to taste. Remove from the
heat and cool.
3. Preheat the oven to 180°C.
4. Roll out the pizza dough to a sheet
of around 4 mm thickness. Arrange the
prosciutto across the bottom half of the
pastry, if using, then top with the silverbeet
and cheese. Bring the other half of the
pastry up and over the filling. Brush the
edges with a little egg and press to seal.
Trim away any excess pastry.
5. Pierce the surface with a fork and brush
with a little more beaten egg. Transfer to
a baking sheet and bake in the oven for 10
minutes until golden brown.

4 | Food & Wine www.cellarmasters.com.au | 1800 500 260

 MATARO

WHAT IS MATARO? Mediterranean France where it is known as Mourvèdre.

Mataro is a red, thick-skinned grape varietal, sometimes
referred to as Mourvèdre or Monastrell. It’s an extremely
versatile grape variety due to its firm tannic structure
and is commonly blended in red wine (it is the “M” in
GSM red wine blends), fortified wines and Rosé.
On its own, Mataro is a medium to full-bodied wine
with herbal notes, spice, liquorice and leather notes on
the nose. Dark fruits like plums and dark cherries are
apparent on the palate with an obvious presence of
spice and leather.
REGIONS
Mataro is an internationally recognised wine varietal
grown in many countries around the world including
France, Spain, United States and Australia.
Known as Monastrell in Spain, it is widely planted in
the country’s Eastern wine regions. Although Mataro’s
origin is not known, first establishments were seen
in Cataluña, Spain and eventually made its way to
It is used as a red wine blend in Southern Rhône, often
playing a supporting role to Grenache.
While it is a lesser-known variety in Australia, Mataro
is experiencing a rise in popularity and acceptance,
especially in the Barossa Valley and McLaren Vale, where
it has become a staple in many popular red blends.
FOOD PAIRING
As a medium to full-bodied wine with a firm tannin
structure, Mataro pairs well with hearty, and full-
flavoured red meats. The richness of red meat is able to
perfectly absorb Mataro’s high tannic structure, leaving
a delicious and silky finish.
Other great food pairings include duck, beef
stew, meaty sausages, rich beef pie and char-grilled
mushrooms. Mataro also works well with goat’s milk
cheese, where the straight tannins and herbs of the wine
beautifully match the grassiness of the cheese.

MAIN AROMAS

Did you know?

The Barossa is home to the oldest Mataro vineyard in the world, planted in 1853
by Johan Friedrich Koch. Eight rows of this original, pre-phylloxera planting still exist
BLACK PLUM LEATHER MULBERRY LICORICE
CHERRY which are tended to by the seventh generation Koch family.

5 | Food & Wine www.cellarmasters.com.au | 1800 500 260

BEEF PIE

FOOD PAIRING

Mataro
R3846
STEFANO DE PIERI PREMIUM
RANGE BAROSSA MATARO, 2016
A full flavoured and intense
Barossa Mataro. Find dark
berry and mulberry fruit with
integrated oak and fine tannins
on the palate with dark berry fruit
and spice notes on the nose. The
richness of a beef pie beautifully
takes advantage of this Mataro’s
fine tannins.

R3856
STEFANO DE PIERI PREMIUM
RANGE FLEURIEU PENINSULA
SHIRAZ MATARO, 2016
This Shiraz Mataro blend
showcases the beauty of dark
red fruits. You will find plum,
PREPARATION 20 minutes COOK TIME 2 hours 30 minutes
blackberry and mulberry with
hints of pepper on the palate
with soft tannins and a gentle oak
1 kg chuck beef 1. Cut the beef into cubes. 3. Cook covered for 2 hours.
complexity. These soft tannins
2 medium carrots 2. Add the vegetables to a hot pot with 4. Cut puff pastry into circles and add the
4 celery sticks olive oil and stir until caramelised, then beef stew mix in the centre. Cover with
accompanied with a peppery spice 2 onions add the meat. Season with salt, pepper and another sheet of puff pastry and brush
hero the delicious beef chunks in 500 ml tomato sauce bay leaf. Brown the meat then add the red with butter.
the pie. 100 ml olive oil wine. Let the wine reduce then add the 5. Score the puff pastry then bake pie in
Salt, pepper tomato sauce. oven for 20 minutes at 180°C.
Bay leaf
300 ml red wine
Puff pastry

6 | Food & Wine www.cellarmasters.com.au | 1800 500 260

 KING VALLEY

HISTORY WINE STYLES & VARIETIES

Victoria’s King Valley has a rich and unique history
dating back to the 1800’s. The prospect of striking it rich
on the Victorian goldfields brought Chinese immigrants
and the cultivation of tobacco to the local area.
As the market for tobacco declined in the mid 1900’s,
this paved the way for Italian migrants, bringing with
them their love and knowledge of wine viticulture.
What then transcended was a thriving wine market and
beautifully inspired Italian wines
CLIMATE & TOPOGRAPHY
VICTORIA KING The King Valley is centered on the King River, between
VALLEY
Wangaratta and the Alpine National Park, North East
• MELBOURNE of Victoria. It is one of the most picturesque regions of
Australia with its rolling hills, cascading waterfalls and
untouched mountainous ranges.
The King Valley has a range of microclimates, as
a result of its changing topography, from the slightly
warmer valley floors to the bracingly cool upper slopes.
The result is a wide-range of wine styles and varieties to
satisfy the most discerning wine drinker.
The King Valley produces beautiful, Italian inspired
wines that are truly unique and a reflection of the
region’s rich history.
Prosecco, a fresh, crisp on the palate, stylish, yet
relaxed sparkling wine variety, originally planted in King
Valley, has gone on to become Australia’s first premium
Prosecco. Enjoyed as a celebratory drink, aperitif, or for
those who simply love great sparkling wine.
Sangiovese, another King Valley favourite, is
a fantastic alternative red varietal that is gaining
momentum in Australia. A typically lesser-known wine
style with its savoury, dark cherry flavours, earthy
characters, fine tannins and cleansing acidity, simply -
Bellissimo!

Did you know?

King Valley was home to Australian bushranger Harry Power, renowned for the
mentoring of one of Australia’s greatest folk heroes, Ned Kelly.

7 | Food & Wine www.cellarmasters.com.au | 1800 500 260

PUMPKIN TART
WITH GORGONZOLA
FOOD PAIRING

Prosecco
C1017X
STEFANO DE PIERI DI QUALITA
KING VALLEY PROSECCO, NV
This lively and vivacious Prosecco
has been carefully crafted to
ensure the delicate fresh fruit
flavours of apple, pear and citrus
fruits shine brightly in every glass.
These subtle flavours, crisp acidity
and soft but lively bubbles speak
very clearly of fine Prosecco.

The fine bubbles of this wine

helps cleanse the palate, keeping
each bite of a delicious tart with
Gorgonzola as good as the last.
PREPARATION 1 hour 30 minutes COOK TIME 1 hour 15 minutes
PASTRY 1. To make the pastry, cut the cold butter Prick the base of the tart and brush with a
150 g unsalted butter, into small cubes. Rub with the flour and salt, little egg white, then return to the oven for
well chilled or mix in a food processor to a breadcrumb another 30 minutes until the pastry shell
250 g plain flour texture. Add enough chilled water to form has dried out.
½ teaspoon salt a pastry. Wrap in clingfilm and place in the 4. To prepare the filling, drizzle the
½ cup cold water refrigerator for an hour to rest. pumpkin with a little olive oil, a sprinkling of
1 egg white, beaten 2. Grease a 24 cm tart tin. Roll the dough salt and a few sage leaves. Roast in an oven
out on a lightly floured work surface and preheated to 180°C until soft and lightly
FILLING line the prepared tart tin. caramelised. Place the pumpkin in the
2 cups pumpkin, peeled and 3. Preheat the oven to 160°C. Line the tart cooked shell.
cut into small pieces shell with baking paper and dried beans or 5. Mix the eggs and cream and gently pour
Salt rice (or pastry weights) and blind-bake for over the pumpkin. Drop the Gorgonzola
Sage leaves 30–45 minutes. When the sides are cooked, here and there over the pumpkin and bake
4 eggs remove from the oven and remove the at 160°C until the egg and cream is set. Let
400 ml cream beans or rice. cool and serve with a delicate salad.
4 tablespoons Gorgonzola

8 | Food & Wine www.cellarmasters.com.au | 1800 500 260

 VERMENTINO

WHAT IS VERMENTINO? South Australia’s McLaren Vale has a climate

Vermentino is a light-skinned, white wine grape varietal, perfectly suited to Vermentino and produces some of
primarily grown on the Italian island of Sardinia. Australia’s best. Australia’s home of Italian varietals,
Although light to medium-bodied, Vermentino is the King Valley, is also a worthy mention producing a
deliciously complex in taste and holds a firm acidity. It different style of Vermentino which is rich and textural.
boasts pleasant notes of lime, pear and peach, which
are key common characteristics, as well as a dry palate FOOD PAIRING
consisting of citrus, grapefruit and fresh almond. Vermentino is as food-friendly as it is tasty. It’s also
Its refreshing acidity has recently made an impression an extremely versatile white wine variety, matching
on Australia’s wine scene, satisfying the growing demand perfectly when paired with fresh Asian seafood dishes.
for new, alternative white wine varieties. The sweetness and spice from Asian seafood balances
the refreshing acidity of the Vermentino.
REGIONS It should go without saying that Vermentino is also
As the birthplace, it’s not surprising that Italy’s Island equally enjoyed with traditional Italian style foods like
of Sardinia produces some of the world’s most sought tomato and herb based pasta dishes.
after Vermentino.
Although Sardina is the primary Vermentino
producer, it only represents a very small percentage
of the Island’s land to growing Vermentino grapes,
with over 60% of the land dedicated to livestock,
demonstrating the immense pride and care taken by
local winemakers to producing only the best.
MAIN AROMAS

Did you know?

Nearly half of all Vermentino wine is made in Sardinia, Italy. The vines are
LIME LEMON CITRUS ALMOND FLORAL often grown on slopes facing the sea where they can benefit from additional reflected light.
ZEST BLOSSOM

9 | Food & Wine www.cellarmasters.com.au | 1800 500 260

RICOTTA GNOCCHI

FOOD PAIRING

Vermentino
W4487
STEFANO DE PIERI PREMIUM
RANGE FLEURIEU PENINSULA
VERMENTINO, 2017
This deliciously delicate
Vermentino boasts notes of fresh
citrus blossom and lemon zest. The
fine palate shows lovely, vibrant
fruit salad and lemon flavours
with a refreshing acidity. Is there
a better way to pair a traditional
Italian wine with a traditional
tomato-based ricotta gnocchi?
We don’t believe so!

PREPARATION 10 minutes COOK TIME 15 minutes

2 cups ricotta, drained
½ cup grated Parmesan
3/4 cup plain flour
1 egg
1 jar of Stefano’s pasta sauce
Parsley
Tomato sauce, to serve
1 handful of cherry
tomatoes (optional)
1. Pass the ricotta through a Mouli into a
bowl. Add the parmesan, flour and egg
to the ricotta and gently mix together.
Reverse onto a floured surface.
2. Remove a piece and roll out with your
fingers to 1 cm thickness and 1 ½ cm in
length.
3. Whilst you are doing this bring a small
saucepan of water to the boil and test your
gnocchi to see that they don’t disintegrate
when cooked or fray around the edges
too much. If so, add more flour.
4. Proceed to roll them all out and place
them on a floured tray as you go. This
gnocchi can be used fresh or can be frozen.
5. Cook the gnocchi in plenty of salted
water and as they come to the surface
scoop them out with a perforated utensil
and place them in the sauce. Add the
cherry tomatoes to the sauce.

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 SANGIOVESE

WHAT IS SANGIOVESE? By law it requires at least 75% of the grapes used in

Sangiovese is an Italian red wine grape varietal, with
a unique ability to take on characteristics of region,
climate and those imparted by the winemaker. The
result is a truly unique Sangiovese that can vary greatly
in taste from region-to-region and winemaker-to-
winemaker.
However, there are some common characteristics to
the Sangiovese varietal which include plum, cherry and
a somewhat herby presence. On the palate, the tannic
structure is firm with more plum, cherry and even sour
cherry being common.
REGIONS
Sangiovese is the most commonly grown red wine
variety in Italy, accounting for around 10% of all planted
grapes. The grape originated from Tuscany and was a
well known variety by the 16th century.
Sangiovese is also predominantly used in Italy’s
famed wine region of Chianti, in central Tuscany.
wine production to be sourced from the region for it
to be declared and sold as Chianti wine. South and
Western Australia are leading Australia’s Sangiovese
success producing benchmark wines. Some of the finest
examples come from the Coriole Vineyards in McLaren
Vale which began planting Sangiovese in 1985.
FOOD PAIRING
Sangiovese’s high acidity and wide variety of taste lends
itself to many food pairings. It is no surprise that such an
Italian wine varietal pairs perfectly with tomato-based
dishes. The acidity in both Sangiovese and tomatoes
are able to neutralise one another, creating a wonderful
marriage of flavours. Other dishes to pair include
chicken and pork seasoned with basil, thyme or parsley
to play off the herby notes of the grape.

MAIN AROMAS

Did you know?

PLUM RED RASPBERRY MIXED FIG
The wines with the longest aging potential are the Super Tuscans and Brunello di
CHERRY HERBS Montalcino wines that can age for upwards of twenty years in ideal vintages.

11 | Food & Wine www.cellarmasters.com.au | 1800 500 260

PORK MEATBALLS
ON POLENTA
FOOD PAIRING

Sangiovese
R2926
STEFANO DE PIERI DI QUALITA
FLEURIEU SANGIOVESE, 2016
This Sangiovese is a delightfully
aromatic wine showing fresh
lively red fruit and cherry flavours.
Medium-bodied, with
a hint of brown spices and
balanced dry savoury tannins,
this wine is simply great on its
own. However, you will be amazed
if you partner this Sangiovese
with a tomato-based dish such
as delicious pork meatballs on
polenta.
PREPARATION 15 minutes COOK TIME 45 minutes

MEATBALLS SAUCE 1. Mix all the ingredients for the 3. To make the polenta, bring the
300 g pork, minced 3 litres quality meatballs together in a big bowl water to a simmer and slowly whisk
100 g chicken, minced tomato sauce making sure that the resulting mix is in the polenta, continuing to stir until
2 cloves garlic, finely not too dry or too wet. You can add the mix thickens. Be careful of any
chopped POLENTA more egg or more breadcrumbs as hot splatters.
3 eggs 500 g polenta required. Roll out the balls with your 4. Keep on a low heat and constantly
2 cups Parmesan 2 litres water hands and place on a lightly greased stir the bottom.
cheese, grated Salt tray. Use what you need and freeze 5. Cook the polenta to a semi-soft
2 cups bread crumbs the rest on the tray. consistency, place on a plate and top
½ cup tomato sauce 2. Bring your tomato sauce to a with meatballs and sauce, adding
½ cup parsley, simmer and gently drop in the balls extra cheese and parsley if desired.
chopped and cook for a half an hour, making
Salt and pepper sure they don’t stick and the sauce is
to taste not overcrowded.

12 | Food & Wine www.cellarmasters.com.au | 1800 500 260

EGGPLANT
PARMIGIANA
FOOD PAIRING

Verdelho
W0476
STEFANO DE PIERI MIA
VITA SOUTH AUSTRALIA
VERDELHO, 2016
A well-made Verdelho often
displays lovely flavours of a
fresh fruit salad. This wine is no
exception, showing predominantly
ripe melon fruit, citrus and finishes
with a long fresh acidity. Served
chilled, this wine is a delight with
roast vegetables and cheese,
making eggplant parmigiana the
perfect pairing.

PREPARATION 15 minutes COOK TIME 45 minutes

2 medium sized eggplants
2 cups tomato sauce
1 cup quality bread crumbs
handful parsley leaves,
finely chopped
2 cloves garlic, finely
chopped
½ cup grated Parmesan
2 eggs
1. Cut the eggplants in half and boil them
until they are soft. When cool scoop out the
flesh gently, leaving the skin as a vessel.
2. In a bowl, mix the flesh with all the
ingredients minus the tomato sauce,
making sure that the mixture is properly
seasoned and that it’s not too wet
or too dry.
3. Adjust accordingly adding more
breadcrumbs if it’s too wet and more egg is
it’s too dry. Pack the eggplant skins with the
mixture, pressing it gently.
4. In a non-stick pan with just a film of oil,
fry the eggplants with the stuffed side
facing down so that a nice crust is formed
and the contents are sealed. Remove
from the pan very gently and place the
eggplants in a baking dish with the fried
side facing upwards. Spread the tomato
over the surface of each eggplant. Sprinkle
with Parmesan.
5. Bake in a moderate oven for 15 minutes
or more.

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 FLEURIEU PENINSULA
HISTORY
The Fleurieu Peninsula is rich with European ancestry,
named after the French explorer and hydrographer
Nicolas Baudin, who explored the region in 1802.
Not long after Baudin’s exploration, the first
commercial winery and one that still operates to this day,
Reynella Winery, was established in 1838, bringing vine
material from Europe, Tasmania and New South Wales,
setting the scene for what was to be, one of Australia’s
most renowned wine regions.
Fleurieu Peninsula, still to this day, resembles its
agricultural past, which was once a flourishing wheat,
SOUTH potato and livestock trade, fuelling the demand for the
many local and migrant workers brought to the area
AUSTRALIA during the Victorian gold rush.
WINE STYLES & VARIETIES
With optimal growing conditions and encompassing
South Australia’s elite wine regions; McLaren Vale,
Langhorne Creek and Currency Creek, it’s no wonder
that the Fleurieu Peninsula produces Australia’s and
arguably the world’s best wines.
With noteworthy mentions including; Shiraz,
Cabernet Sauvignon, Chardonnay and Sauvignon Blanc.
Expect Fleurieu Peninsula red varietals to be powerful,
intense, with wonderful red berry and spice flavours.
While white wines from the region are packed full
of distinctive fruit characters, fresh, friendly and
delightfully approachable.

CLIMATE AND TOPOGRAPHY

The Fleurieu Peninsula, much like the Mediterranean
influenced wine it produces, shares a seemingly similar
climate, with cool winters to hot and dry summers.
As a peninsula, water plays an important part of
ADELAIDE the ecosystem and growing conditions needed for
•
winemaking. The cool sea breeze keeps areas of the
FLEURIEU Fleurieu Peninsula moderate to cool all year round,
PENINSULA
providing a lush, stunning scenery of rolling hills, green
pastures and of course, the extensive, long and winding
vineyards that are plotted across the hills and valleys.

Did you know?

The Fleurieu Peninsula is home to some of the best wines and wine regions
in the world, and boasts more than ninety cellar doors.

14 | Food & Wine www.cellarmasters.com.au | 1800 500 260

PORK AND FENNEL
SAUSAGE ROLLS
FOOD PAIRING

Rosé
R1317
STEFANO DE PIERI MIA
VITA PALE ROSÉ, 2017
This pale Rosé displays lovely
fresh red berry fruit flavours with
very subtle brown spices and
a brisk acidity. Served chilled,
this wine will certainly suit many
occasions and cuisines. However,
we appreciate this Rosé the most
as an aperitif with a sweet and
savoury pork sausage roll.

R4847
STEFANO DE PIERI DI
QUALITA FLEURIEU PALE
VINO ROSATO, 2017
This Rosato is crafted from a
beautiful parcel of Sangiovese.
Pale in colour this wine expresses
fresh and bright red cherry and
raspberry aromas with gentle dry
savoury tannins. These delightful
savoury notes and its lighter body
make it a great partner with pork
based dishes especially a crisp and
puffy pork sausage roll.
PREPARATION 20 minutes COOK TIME 25 minutes
1 tsp fennel seeds 1. Preheat oven to 200°C and line a 4. Cut each sheet of puff pastry into
½ tsp cumin seeds tray with baking paper. 2 then place the pork mince in the
1 onion finely chopped 2. Toast spices in a dry fry pan middle of each.
450 g pork mince over medium heat for 1-2 minutes 5. Brush one long edge with egg yolk.
1 ½ cups of soft white fresh until fragrant. Pound the spices in a Lift up the non-washed edge and roll
breadcrumbs mortar and pestle until finely ground. it firmly over the filling to join with
⅓ cup chopped flat leaf parsley Return pan to heat and cook onions the egg wash. Turn rolls seam side
1 apple grated (Granny Smith) until they soften, add spices and fry down, brush with egg and sprinkle
1 carrot grated 1-2 minutes then cool. with fennel and poppy seeds. Cut
½ jar of Stefano’s tomato and 3. Add onion mixture to a large bowl into 5 cm pieces then place on tray
capsicum relish with pork, crumbs, parsley, grated and bake for 20-25 minutes.
3 egg yolks, lightly beaten apple, grated carrot and the ½ jar of
4 sheets of ready made puff pastry tomato & capsicum relish.
Fennel and poppy seeds, to sprinkle
Tomato sauce, to serve

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CHOCOLATE
TORTINO
FOOD PAIRING

Moscato
W3976
STEFANO DE PIERI MIA VITA
MOSCATO, 2016
Moscato wines are perfect
for happy occasions because
they’re fruity, flamboyant and
sometimes bubbly. This wine is
definitely colourful with its delicate
characters of musk, spice and
underscored by subtle notes of
rose petal. Served chilled, this
Moscato will pick up the sweetness
and the creamy textures of a
chocolate tortino and we think this
match is simply made in heaven.

PREPARATION 20 minutes COOK TIME 9 minutes

300 g best chocolate
(85% cocoa)
150 g unsalted butter
20 ml brandy
6 eggs, separated
90 g caster sugar
1. Preheat the oven to 210°C. Butter 8
metal dariole moulds and dust each
very lightly with flour.
2. Melt the chocolate, butter and brandy
in a bowl set over simmering water, then
leave to cool to room temperature.
3. In a separate bowl, beat the egg yolks
and sugar together until they are pale and
doubled in volume.
4. Whisk the egg whites to stiff peak
stage and gently fold into the egg yolks.
Fold in the cooled chocolate (it must be
at room temperature, or it will harden)
until evenly combined.
5. Pour into the dariole moulds and bake
for exactly 9 minutes. The puddings
should be firm on the outside and still
undercooked in the centre. These chocolate
tortini are very rich and really just need
a little whipped cream on the side. If you
prefer, you could also serve them with
vanilla ice-cream or a light custard cream.

16 | Food & Wine www.cellarmasters.com.au | 1800 500 260

CELLARMASTERS Master your wine journey

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