Anyone with even a passing interest in cool-climate Australia will already know that Garagiste is one of the Mornington Peninsula's brightest rising stars. This top drawer, pristine Mornington Chardonnay is from Garagiste's Balnarring, Tuerong and Red Hill vineyards. The fruit was hand-sorted in the vineyard and winery ensuring the highest possible quality from what was harvested. A stunning Chardonnay with purity of flavour - grapefruit, apple and pear with savoury touches of flint and spice. So good.
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Chardonnay -
Vintage
2020 -
Alcohol Content
13% -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Mustard chicken
Mustard chicken
with Simon Johnson
INCREDIENTS
Chicken Brick, or similar for roasting in the oven
1 Chicken, whole
500 g Risini Di Orzo, Benedetto Cavalieri
1 Brown Onion, halved
1.5 cups Bone Suckin Mustard Sauce
1 Garlic bulb, halved
12-15 Gordal Olives
3 Simon Johnson Preserved Lemon, halved
75 g Lescure Butter, cubed
Sea Salt & Black Pepper, to taste
Butcher's Twine, to truss chicken
Flat leaf Parsley, to garnish
METHOD
NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
Pat dry the chicken skin and truss the legs together using butchers twine
Pour the dry Risini Di Orzo into the bottom of the chicken brick
Add the brown onion and rest the chicken on top
Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
Add the cubes of butter, again tucking them in around the ingredients
Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)
Rest chicken inside the oven for 20 mins before serving
Serve chicken with the baked risini, green olives and a little chopped parsley
Expand recipe
Food Pairing
• Mustard chicken
Mustard chicken with Simon Johnson
INCREDIENTS
Chicken Brick, or similar for roasting in the oven
1 Chicken, whole
500 g Risini Di Orzo, Benedetto Cavalieri
1 Brown Onion, halved
1.5 cups Bone Suckin Mustard Sauce
1 Garlic bulb, halved
12-15 Gordal Olives
3 Simon Johnson Preserved Lemon, halved
75 g Lescure Butter, cubed
Sea Salt & Black Pepper, to taste
Butcher's Twine, to truss chicken
Flat leaf Parsley, to garnish
METHOD
NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
Pat dry the chicken skin and truss the legs together using butchers twine
Pour the dry Risini Di Orzo into the bottom of the chicken brick
Add the brown onion and rest the chicken on top
Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
Add the cubes of butter, again tucking them in around the ingredients
Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)
Rest chicken inside the oven for 20 mins before serving
Serve chicken with the baked risini, green olives and a little chopped parsley
Shipping & Returns
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Returns
- Sale price
- $27.99
- Regular price
- $27.99