WineFood products
WineFood at
Shingleback is designed to enhance the enjoyment of wine. Wine is used to extract
aromatics from herbs and spices, followed by gentle reduction in order to produce a balanced flavour profile. Wine is used as early
as possible in the cooking process, going as far as cooking potatoes rice,
pasta and couscous in wine or wine reduction. WineFood’s ambition is to produce
a wine friendly aromatic menu. You will be able to enjoy tasty food and wine; maintaining
the ability of your tastebuds to tune into finer notes of a good wine and experience
the full structured layers of fragrance in Shingleback’s wine.
Shiraz
rosemary and caramelised onion bread
Water is replaced by a Shingleback shiraz reduction
aromatised with fresh rosemary and caramelised shallots.
Chardonnay
citrus and fennel bread
Water is replaced by Shingleback chardonnay reduction,
fresh citrus fruits and fennel seeds.
Chardonnay
potatoes
Potato wedges are steamed in chardonnay and finished
with turmeric, lime, chardonnay reduction and dash of olive oil.
Shiraz
potatoes
Potato wedges are steamed in shiraz and finished with herbed
shiraz reduction, black pepper and a dash of olive oil.
Shiraz
braised cabbage
Red cabbage is braised with shiraz and caramelised
apples and onion. Cinnamon, juniper and cranberries are used to intensify the
shiraz characteristics of the 'side dish'.
Chardonnay
citrus coleslaw and basil
Seasonal cabbage varieties are finely sliced and
pickled with a heavy white wine and citrus reduction, leek, fresh basil and
golden grapes.
Shiraz and
cranberry coleslaw and rosemary
Seasonal cabbage varieties including red cabbage are finely
sliced and pickled with a dense shiraz reduction, sliced apples, cranberries
and flavoured with a cinnamon spice mix.
Wine steamed
vegetables
Seasonal vegetables are sautéed with olive oil and
steamed using an aromatic wine reduction. Often we completely reduce the wine
to develope caramelisation; and in starchy vegetables dextrinisation.
Wine infused
and pickled fruits
Fresh fruits are macerated in wine or pickled in
reduction; sweetness in pears and also acidity in citrus fruits is reduced and
makes fruits more palatable for wine! WineFood likes red wine pears or cinnamon
apples for meat dishes or white wine pickled oranges or mango for fish.
Beef and
lamb is flavoured and tenderised with red wine reduction
Dry aging is the first step to support a tender cut of
meat. Wine acidity and more so wine reductions tenderise your steak. Depending
on the cut, WineFood reductions are spiked with aromatics and spices to
intensify the taste. We often cook the meat 'sous vide' to maximise tenderness
and intensify the wine supporting flavour!
Fish and
chicken pre-poached in white wine and aromatics
Poaching is the most gentle method of cookery for fish
and chicken. WineFood uses aromatics like herbs, leek, shallots and citrus to
produce a tasty poaching liquid, or a intense reduction to prepare fish for
sous vide cooking. The acidity of dry wine reduction acts similarly to the use
of lemon juice. We like to finish fish dishes with aromatic herbs, brown butter
or olive oil.
Sausages
poached in mulled wine before grilling
French chacuterie, German and polish sausages are
often poached in water before grilling. Here at WineFood we poach or steam
sausages in wine first. This process delivers wine aromatics and the wine acid
softens the sausage skin. The wine also adds to the caramelisation on the grill
or in your frying pan.
Aromatic
shiraz reduction and chardonnay citrus reduction
Reductions play a vital part in all methods of
WineFood cookery. Wine can be reduced to any density from a light 25% reduction
to pickle fruit up to a 85% reduction for parfait or semifreddo. Most WineFood reductions
are reduced by 70%, with added aromatics, herbs and spices. Flavour goodness is
extracted and dissolved with the help of alcohol and wine acidity. We often use
wine reductions to finish or garnish your meal.
Shiraz
mousse
A classic French 'mousse aux chocolate' recipe has
undergone a WineFood transformation. Half of the rich crème is replaced by a
red wine custard. We use finest Belgian Callebaut® Chocolate and Shingleback
shiraz.
Red wine
brûlée
Less cream and more wine is the secret of this
dessert. WineFood brûlée is flavoured often with herbs, coriander or cinnamon
instead of vanilla and we use less sugar. However, the top is lightly
caramelised. ;-)
Iced red
wine parfait
The Italian call it semifreddo. It is made with a 85%
red wine reduction and flavourful spice mix. We often add a dark chocolate
casing to this dessert.
Fortified
berries
Hamburger
Rote Grütze is a regional German Red Fruit Pudding, made with a variety of
berries. WineFood uses blueberries, raspberries and Shingleback fortified
shiraz to create a wine-friendly abbreviation of the Rote Grütze.
Dark chocolate ganache
WineFood
has winesised the classic sauce ganache by replacing cream with a shiraz
reduction. This brings the sugar level down to a wine friendly level.
The WineFood dessert
In
the early days of WineFood, we often served chocolate mousse, parfait or wine brûlée
as individual dishes. Now we save ourselves the trouble of making a decision and
serve all five WineFood desserts at once on your shiraz and chocolate dessert plate.
WineFood has prepared a
wine-delicious menu using Shingleback wine to produce wine and flavour
reduction for sauces, dressings, to marinate food and tenderise your steaks.
The Tasting Kitchen at
Shingleback will offer the same wine-friendly cooking methods known from the
chef’s table. We incorporate WineFood principles like infusing meat and fish
with aromatic wine reductions before finishing your meal with tasty sauces and
seasonal side dishes. The weekend menu is synchronised with the chef’s table
menu next door. We also offer a Tasting menu, WineFood dishes to share or add
to platters and other local produce from our display fridge in the Shingleback Tasting
Room.
