Exploring the Yarra Valley, is one of Melbourne’s favourite past times. Brimming with some of the world’s best winemakers, chefs and eateries, we’re often spoilt for choice when planning our tasting itineraries and weekend escapes.
But as many of us find ourselves cocooned in our homes, prepared for a few quieter months away from our favourite restaurants and cellar doors – we find ourselves expanding on our own culinary skills and tasting notes.
To help us create an unforgettable dinner at home, our friends at Levantine Hill and Executive Chef, Luke Headon has shared with Marshall White, a classic Provençal recipe, created to pair with the Levantine Hill 2017 Estate Syrah and introduce the new Cellar Door to Home service.
For the tapenade:
– 200g pitted black olives
– 70g drained and rinsed capers
– 50g anchovy fillets in olive oil
– 1 cup mint leaves
– 1 cup basil leaves
– Zest and juice of 1/2 lemon
– 2 Tbsp olive oil
For the lamb:
– 800g lamb loins/steak (approx 8 pieces)
– 1 Tbsp olive oil
– Good pinch salt
– Steamed green beans
Lamb with olives is a classic Provençal combination and this is a simple way to pair the two flavours with our refined, medium-bodied 2017 Estate Syrah. The addition of mint is far from traditional but adds a cool freshness which matches the climate of the wine.
Enjoy with 2017 Levantine Hill Estate Syrah
For the tapenade, place all ingredients into a food processor and blend together until a smooth paste, adding a little more olive oil if necessary.
For the lamb, warm the oil in a frying pan over a high heat until smoking hot, and cook lamb in batches to avoid crowding the pan. Turn the lamb over every 20-30 seconds until cooked to medium-rare (3-5 minutes) or to your liking, before leaving to rest for 5 minutes.
After lamb is well rested, smother generously with tapenade, and serve with a helping of steamed green beans and a glass of 2017 Estate Syrah.
2017 Estate Syrah
Showing volume and body with elegance and restraint, this headily perfumed and enticingly refined medium-bodied cool-climate Syrah is the result of an assemblage of thirteen individual small batches. Leading with an intense starburst of white pepper (a hallmark of the perfectly cool and extended slow 2017 growing season), the complex nose also offers a mélange of spiced plums, dried figs, cloves, fruit mince pies, wood ash and bramble leaf.
– All fruit hand-sorted then de-stemmed or crushed to small open vats
– Stalks were added back to some parcels for added complexity
– One single small vat of whole bunches was included in the final blend
– A mix of natural fermentation and inoculated varietal-compatible yeasts
– Cuvaison length ranged from 2 to 3 weeks on skins
– Hand-plunged or turned-over a maximum of once per day