Hosting a Summer Soiree? We’ve Got You Covered With These Recipes and Wine Pairings From Stoneleigh Wines.
Summers are for wining and dining with your closest companions. The hardest part of this scenario is figuring out what to serve your guests! Not to worry, we’ve got your menu sorted with three delightful recipes to suit the most discerning of tastebuds with a bottle of Stoneleigh wine to accompany for the perfect pairing.
New Zealand, Marlborough-based winery, Stoneleigh has been championing a crisp, vibrant drop since the 1980’s. The cool climate and high sunshine hours within the Marlborough region, paired with the distinctive stone-studded Rapaura soils within the region provide ideal conditions for their world-class aromatically rich wine which is ripened by sunstones. Stoneleigh’s avid commitment to the environment allows them to follow a rigorous sustainable process when manufacturing their wines - bringing the uniquely fresh, crisp and aromatic drops to our wine glasses all year round.
To help you plan your summer soiree, we’ve put together a curated mini-recipe book so you can impress your nearest and dearest whilst clinking glasses and saluting to the festive season ahead.
Pavlova with fresh fruit
Ingredients:
4 Large egg whites
1 cup of caster sugar
1 teaspoon of cornstarch
1 teaspoon of white vinegar
½ teaspoon of vanilla extract
1 cup of heavy whipping cream
2 tablespoons of powdered sugar
Peaches, passionfruit pulp and cherries
Method:
Preheat oven to 120 degrees Celsius, and line a baking tray with baking paper. Whisk egg whites until soft peaks form, then gradually add caster sugar, whisking to glossy, stiff peaks. Gently fold in the cornstarch, vinegar and vanilla. Spoon meringue onto the baking sheet and shape it into a well. Bake for 1 hour 15 minutes until crisp. Cool meringue in slightly open open. Whip cream with powdered sugar and spread over the meringue well. Top with peaches, passionfruit pulp and cherries. Pair with a glass of Stoneleigh Sauvignon Blanc.
Mussels with white wine & chilli
Heat a good drizzle of olive oil in a large deep-frying pan or saucepan. Add crushed garlic and sliced red chilli. Cook until just softened. Add 1 cup of Stoneleigh dry white wine and bring to the boil over high heat. Add cleaned and de-beaded mussels. Toss then cover and cook, shaking the pan occasionally until the mussels are cooked. Toss through extra sliced red chilli and chopped parsley. Serve with char-grilled bread to mop up the pan juices. Pair with a glass of the Stoneleigh Sauvignon Blanc.
Rigatoni with red wine, basil & parmesan
Heat a good drizzle of olive oil in a large frying pan over medium-high heat. Add the tomato passata and cook until boiling. Add 1 cup of Stoneleigh Organic Red Wine and bring to a boil. Simmer until thickened and add in the cooked rigatoni. Toss over heat until pasta is hot and well coated with tomato mixture. Sprinkle with grated parmesan and basil leaves then drizzle with basil pesto and serve. Pair with a glass of the Stoneleigh Organic Pinot Noir.
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