Why not take a few local goodies home and be creative in your kitchen?
Local cuisine can be found at many farm gates, markets, cellar doors or the Clare Valley Wine, Food and Tourism Centre.
Here are a few recipes, sourced from our local producers, to help get you started....
A selection of our favourite recipes
- 1 x 375g Pangkarra Wholegrain Penne
- 50 gms butter
- 3-5 cloves garlic, peeled and finely chopped
- 100mls quality olive oil
- 400gms of mushrooms – either button/swiss browns or a mixture of both
- Salt and freshly ground black pepper
- 1 teaspoon Truffle Salt (optional)
- ½ cup Italian parsley leaves, roughly chopped
For Creamy sauce
- 1 glass of white wine
- 400mls cream
Cook the Pangkarra pasta according to the packet directions until al dente. Heat the butter in a large frying pan or wok; add the garlic and cook over medium heat for 2 minutes.
Add olive oil and then the chopped mushrooms and cook over medium heat until mushrooms have softened and golden.
Add more butter and/or olive oil if mushrooms look dry.
Season to taste with salt and pepper and truffle salt (optional). Add parsley.
Drain the pasta, add to the mushrooms and toss.
For a rich creamer dish, finish cooking the mushrooms with white wine and cream and toss through the pasta.
Please note: as an optional extra, the addition of some exotic mushrooms will create interest and exotic flavours.
- 1 x 375g Pangkarra Wholegrain Fettuccine
- 1tbs olive oil
- 250g bacon rashers
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1.8kg-piece beef, cut into 8cm pieces
- 2 x 800g cans diced tomatoes
- 375ml (1½ cups) red wine
- 3 dried bay leaves
- 2 large sprigs fresh rosemary
- Salt and pepper to taste
- Shredded parmesan, to serve
Heat the oil in a stock pot over medium heat.
Add bacon, carrot, celery, onion and garlic and cook, stirring, for 5 minutes or until soft.
Stir in the beef, tomato, wine, bay leaves and rosemary.
Season according to taste.
Bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally for 2 hours or until the beef is tender.
Cook pasta according to packet directions, drain well.
Combine the ragout with pasta.
Serve with shredded parmesan.
Capers, 1 ounce
Cold butter, 1 ounce
Double cream, 300 ml
Dry white wine, 300 ml
Chopped onion, 1
Salt and pepper, to taste
Pour white wine into a saucepan with onion and bring it to boil. Simmer until reduced by half. Add cream, seasoning and simmer again, until reduced by half. Pass through a fine sieve and add capers to the sauce. Simmer again for 5 minutes and add cold butter to it. Serve hot with your choice of meat.
Caper, 1 tbsp
Butter, 4 tbsp
Lemon juice, 1½ tsp
Chopped parsley, 1 tsp
Pepper to taste
Melt butter in a pan and add capers, lemon juice, parsley and pepper. Heat until sizzling hot and pour over steamed or baked fish.
*25g dried Porcini Mushrooms soaked in warm water, 125g button mushrooms
* 2Tbs Olive Oil, 3Tbs unsalted butter
*1 large shallot, thinly sliced, 1 clove garlic crushed,1-1/2tsp fresh rosemary
*3 or 4 chicken thighs cut into bite size pieces
*salt and pepper to taste
*1/2cup dry white wine, splash of sherry vinegar
*2Tbs Nelshaby Capers
*250g Pasta shells
*Any grated cheese that you like (Try Romano)
Strain Porcini, dry and chop finely, reserve liquid. Strain liquid through coffee filter paper. In a large skillet heat Olive oil and 2 Tbs butter, and add fresh mushrooms and cook until lightly browned, add shallot, garlic, rosemary and Porcini. Cook until shallots are soft, add chicken and salt and pepper to tase, and cook for another 2 minutes.
Add white wine, and reserved liquid and bring to a boil, simmer until chicken is cooked. When Chicken is cooked, drain Pasta and add to skillet, add vinegar and Capers, allow Pasta to soak up juices.
Stir in remaining butter and seaon to taste, add cheese as you prefer.
1x 375g Pangkarra Wholegrain Lasagne
500g eggplant, cut sideways into 5mm-slices
olive oil spray
300g cup mushrooms, thinly sliced
1 garlic glove
100g baby spinach leaves
125g light sour cream
1x 700g tomato paste
250g chargrilled capsicum
500g low-fat ricotta, crumbled
½ cup chopped fresh basil
80g (1/3 cup) sun-dried tomato pesto
100g (1 cup) of coarsely grated light mozzarella
Heat the oven to 165 degrees. Spray the eggplant with oil. Heat a non-stick frying pan over medium heat. Cook one-third of the eggplant for 1-2 minutes each side or until tender and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant.
Spray the pan with oil. Cook the mushroom and garlic over medium-high heat for 3 minutes or until soft. Add the spinach and cook for 2 minutes or until wilted. Remove from heat and stir in the sour cream. Season with salt and pepper.
Spray a 3L (12-cup) capacity baking dish with oil. Spread 125ml (1/2 cup) of the tomato paste over the base. Top with lasagne sheets, overlapping slightly. Top with half the mushroom mixture, half the eggplant, half the capsicum, half the ricotta and half the basil. Top with more lasagne sheets and 160ml (2/3 cup) of the remaining tomato sauce. Continue layering with the remaining eggplant, capsicum, ricotta, basil and lasagne sheets.
Spread pesto over the top and pour over the remaining sauce. Sprinkle with the mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15-20 minutes or until golden and cooked through.
8 x Rohde's Free Range Eggs, hard boiled, shelled and set aside
2 tbsp canola
1onion peeled and diced
4 tbsp Indian butter chicken or korma curry paste
4 tbsp tomato paste
4 tbsp light coconut cream
1 can chickpeas, drained and washed
150g baby spinach, washed and well drained
4 tbsp natural yoghurt
1/2 bunch chopped coriander
Place a saucepan over medium heat and add oil and onion. Fry gently without colour.
Add curry and tomato pastes, fry gently for a minute then add water and coconut. Bring to a simmer.
Add chickpeas and spinach.
When spinach is wilted, add eggs
Serve in a bowl and top with yoghurt and coriander.
Indian Naan bread and steamed rice are great as a side dish
8 Rohde's Free Range Eggs
1 small red chilli, deseeded, finely chopped
6 spring onions, thinly sliced
2 tablespoons of peanut oil
100g button mushrooms, sliced
80g snow pea sprouts, trimmed
1 tablespoon soy sauce
11/3 cups steamed jasmine rice to serve.
1. Break 4 eggs into a bowl. Add half the chilli and half the spring onions. Whisk with a fork.
2. Heat a wok over medium heat. Add half the oil. Swirl to coat. Pour in the egg mixture. Swirl to cover base and run 1cm up the
side. Sprinkle half the mushrooms over egg mixture. Cook for 30 seconds or until base is set. Fold omelette in half. Tilt wok
to allow any uncooked egg to run to edge. Cook for 30 seconds. Turn omelette over and cook for 30 seconds or until golden
(omelette should still be moist inside). Transfer to a plate. Cover to keep warm. Repeat with remaining eggs, chilli, spring
onions, oil and mushrooms.
3. Cut omelettes in half and place on plates. Top with snow pea sprouts. Drizzle with soy sauce. Season with salt and pepper.
Serve with rice.
6 x Rohde's free-range eggs
70 ml extra virgin olive oil
1 large red onion, halved, thinly sliced
2 lemons, juiced
150g butter chopped
350g (1¼ cups) Greek-Style yoghurt
1 clove garlic, crushed
1 tsp ground cumin
½ tsp dried chilli flakes
½ bunch mint, leaves picked, small leaves reserved, large leaves roughly chopped
1. Preheat oven to 200º C. Place bread halves, cut-side up, on an oven tray. Drizzle with 2 tbs oil and season with salt and
Pepper. Bake for 10 minutes or until golden and toasted.
2. Meanwhile, heat remainig 1½ tbs oil in a large, non-stick frying pan over low-medium heat. Add onion and ½ tsp salt and cook,
stirring occasionally, for 8 minutes or until soft. Add 2 tsp lemon juice, stir to combine, then transfer to a bowl. Wipe clean and
3. Line a large tray or work surface with a sheet of baking paper. Heat 15g butter in reserved pan over low-medium heat. Crack in
eggs and fry for 2 minutes or until whites are set but yolks are still runny. Using a spatula, carefully transfer eggs to prepared tray.
Repeat twice more with butter and remaining eggs.
4. Place toasted bread halves on a large platter or chopping board, spoon 3 mounds of yoghurt at intervals along each piece, then
divide onions among mounds. Place eggs near each mound.
5. Return frying pan to medium heat. Add remainig 105g butter, garlic and cumin and cook, stirring for 1 minute or until fragrant.
Add remaining lemon juice, season with salt, then cook for 1 minute or until sizzling.
6. Drizzle butter mixture over eggs, then scatter with chilli flakes and mint. Cut each bread half into thirds and serve immediately.
1/4 Cup of Roasted Carob Powder
2/3 Cup of Caster Sugar
4 Eggs (Free Range Eggs)
3/4 Cup of Cornflour
1 Teaspoon of Cream Tartar
1 Teaspoon of (heaped) Plain Flour
1/2 teaspoon of Bi-carb
Icing sugar for dusting top
1 ½ Cup Whipped Cream
Strawberry Jam or any Jam of your preference
Place 3/4 cup of caster sugar and 4 eggs in a mixing bowl and beat well for 5-10 minutes.
In a separate bowl, sift all other ingredients 2-3 times then fold in gently with a spoon.
Place into a 20cm cake tin.
Cook in a preheated fan-forced oven (180 C/350 F) for 30-35 minutes.
Cut cake in half and spread jam and whipped cream in centre. Dust top with icing sugar.
Serve immediately or refrigerate.
Serves: 4-6 people
1/3 Black Sesame Seeds (lightly roasted)
2 ¼ Cups Rice Bubbles
1 Cup Cornflakes
1/3 Cup Shredded Coconut (lightly roasted)
2/3 Cup Cranberry
2/3 Cup Pepitas
½ Cup Sunflower Seeds
½ Cup Almonds roughly chopped
½ Cup Honey
1/3 Cup Carob Syrup
1. Line a 30 x 20cm tin with baking paper.
2. Combine dry ingredients in a medium heatproof bowl.
3. Combine carob syrup and honey in a medium saucepan over moderately low heat. Bring to the boil. Reduce heat to low for 2-3 minutes stirring occasionally until syrup becomes thick. Add to rice puff mixture. Stir until well combined.
4. Spread mixture into prepared tin. Using the back of a large metal spoon, press down firmly and level top. Bake 160*C for 10 minutes. Leave in tin to cool, cut into bars.
2 Cup Self Raising Flour
1/2 Cup Brown Sugar
1/3 Cup Coconut Shredded
1 Cup frozen Blueberries
1 Egg lightly beaten (Free Range Egg)
3/4 Cup Buttermilk
1/2 Cup Vegetable Oil
1/3 Cup Raw Carob Powder
2 Tablespoon Extra Coconut Shredded
Grease a 6 hole muffin pan. Sift flour into a bowl, stir in the brown sugar, blueberries, coconut, egg, buttermilk and oil. Stir quickly with a large metal spoon until just combined. Spoon mixture into prepared pan. Bake in moderately hot oven about 25 minutes. Sprinkle extra coconut on top after cooking.
2/3 cup hulled millet
¼ cup pumpkin seeds
½ cup apple juice
7 medium apples; grated
½ teaspoon cinnamon
1 tablespoon arrowroot
¼ cup cranberries; halved
Preheat oven to 195°C.
Place pumpkin seeds in a single layer in a 23cm pie plate and bake until popped, about 10-15 minutes, stirring once or twice. Coarsely grind the seeds.
Combine pumpkin seeds and millet in a clean bowl. Bring apple juice to the boil. Remove from heat and pour over millet mixture. Stir well to mix, pour into pie plate, pushing mixture up the sides of the plate.
In another bowl, combine apples, salt, cinnamon and arrowroot. Mix well and spoon this mixture over the millet crust, smooth with back of spoon. Top with cranberries, cover with foil and bake 45-60 minutes. Let cool completely before slicing.
1 cup pearl barley
3 cups water
1¼ teaspoond salt
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
½ teaspoon dried oregano
¼ cup onion; finely chopped
¼ cup parsley; finely chopped
2 tomatoes; diced
1 small green or red capsicum; diced
½ cup feta cheese; crumbled
Place barley, water and 1 teaspoon of the salt in saucepan. Bring to boil. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed.
Combine oil, lemon juice, vinegar, oregano and remaining salt and pour over hot cooked barley. Cool to room temperature.
Gently stir in onions, parsley, tomatoes, capsicum and cheese. Serve salad chilled or at room temperature on lettuce-lined plates. Garnish each serving with tomato wedges or a lemon slice.
This Greek inspired salad is filled with lively Mediterranean flavours and colours. Serve as a side dish for supper or as a light luncheon.
This is a simple rendition of what reminds me of my time in the US, when Pinwheels were introduced to me during apre ski time at “The Lionshead Bar” in Vail CO. I never could understand what meat cut they were until I cooked this for the first time, and realised that while I was still earning my poor humble snowboard instructor wage, this was the only lamb cut I could afford to eat in the glitz and glam of the Champagne Powder Mountain.
- Boneless Lamb Belly (1kg – 1.7kg) trimmed of excess fat
- Salt & Pepper
- Prunes (optional)
- Garlic (optional)
- Half a bottle Red Wine
- 2 Shallots (peeled & cut into quarters)
- 850ml Beef or Chicken Stock
- Baby Potatoes
- Sugar Snap Peas
Serves 4-6 as large Entree or 4 as a Main
Preheat over to 165C.
Season the trimmed lamb belly with salt & pepper and your choice of herbs (I like rosemary & thyme and a little garlic/lemon rubbed on the meat too) If you want to be adventurous, you can add dried prunes, poached quinces or quince paste.
Tightly roll the belly and tie with string.
Place in a roasting tray, with no oil. It will baste itself! Slow cook for 1.5 hours.
While in the oven make the Red Wine Jus. Reduce to a third, half a bottle of red wine and the peeled and chopped shallots. Add 850ml of chicken or beef stock (not out of a packet, as it will make the jus taste purely evil – unless its really good quality Saskia Beer etc) and boil twice.
Prepare the potatoes and roast on high once the belly has been removed from the oven.
Once cooking has completed, cool the belly, and cut into medallions approximately 2.5cm thick.
Steam the green sugar snaps ready for serving.
Braise the medallions in the red wine jus in a different oven dish for 10 mins before serving.
Serve on warm plates
This recipe is from Garagistes in Hobart but a great way to use Lamb Ribs in the lead up to winter.
- 2 Lamb Rib Racks (trimmed about 1.5kg each)
- 30gm Coriander seeds
- 30gm Whole Black Peppercorns
- 300ml Grapeseed oil
- 100gm Light palm sugar crushed
- 200ml lemon juice
- 1 Lemon (rind only – finely grated)
- 4 Galic Cloves
- 3tsp Fish Sauce
Serves 6 – 8 as a starter Cooking Time 3hrs 15 mins
Steam Lamb Ribs in batches in a large steamer over a saucepan of simmering water until tender (1.5hours) Cool, then refrigerate overnight. Cut ribs into portions & refrigerate until required.
Dry Roast Coriander Seeds in a frying pan (30sec) Transfer to a mortar and pestle with peppercorns and finely crush. Combine with the remaining ingredients, season to taste & set aside.
Heat a large char-grill pan over medium high heat. Char-grill Ribs in batches, turning occasionally, until browned and warmed through (5-6 mins)
Transfer to a large bowl, drizzle two thirds of the dressing over and toss to combine. Serve Lamb hot, drizzled with remaining dressing.
- 1 cup rolled oats
- 2 tablespoons boiling water
- ½ cup coconut
- ½ cup sugar
- 1 cup 85% light flour
- ½ cup butter
- 1½ teaspoons carb soda
- 1 tablespoon golden syrup
Mix oats, flour, sugar and coconut. Melt butter and syrup. Mix soda with boiling water, add to melted butter and syrup. Add to dry ingredients.
Place teaspoonsful onto greased tray. Cook in slow oven for 30 minutes
- 1 brown onion; diced
- 1 cup potatoes; diced
- 1 stalk celery; diced
- 1 turnip; diced
- 1 carrot; diced
- 1 cup sweet potato; diced
- 4 cups vegetable stock
- 1 bay leaf
- 1 cup soup mix
- 1 small chilli; finely chopped
- 2 cloves garlic; crushed
- ½ teaspoon ginger; crushed
- 1 bunch bok choy
- ½ teaspoon cumin
Saute onions, potatoes, celery, turnip, carrot and sweet potato until they begin to sweat. Add stock, bay leaf, garlic, ginger, soup mix and chilli. Bring to boil, reduce heat and simmer for 1 hour.
Add bok choy and cumin, simmer for a further 10 minutes. Remove bay leaf and season with pepper and salt, if desired.
Chicken stock may be used instead of vegetable stock.