Stay in with Moorooroo | The Moo

The Moo wines are our playful deviation from our flagship range. Often lighter wines they embody the spirit of Barossa artistry. They adapt to the seasons when required, they innovate when called upon and they’re classic when befitting. The entire range drinks beautifully and reminds us of evenings sitting by the vineyard, watching the sunset.

2017 Grenache
A medium bodied, garnet coloured wine that captures the true heart of Barossa Grenache. Two and a half years barrel maturation leads to a silky mouthfeel bursting with flavour. Gorgeous paired with game birds, mushrooms and antipasto.

2016 Cabernet Franc
Only our second vintage of straight Cabernet Franc, while the previous year was savoury and herbaceous, the 2016 absolutely sings with red fruits and soft spices. 
Try this wine with roasted lamb prepared with garlic and preserved lemon and served with olives and feta. 

2017 Shiraz
This Shiraz was created to be a showcase of the region’s strengths. Full-bodied and complex with bright fruit-driven intensity aided by two and half years of barrel maturation. 
Your perfect pizza, pasta or steak wine. 


Drink with

Wyndham’s Handmade Gnocchi with Burnt Butter and Pressed Goats Cheese

Serves 4 as an entrée or 2 as a main

Ingredients

  • 200g Plain Flour
  • 500g Potatoes, peeled
  • 150g Unsalted Butter
  • Sea Salt
  • Fresh Sage Leaves
  • Black Pepper
  • Pressed Goats Cheese (Barossa Valley Cheese Co. La Dame is perfect), shaved

Method

1. Boil the potatoes whole for 10 – 15 minutes, or until cooked through. Put them aside on a cooling rack for about 3 minutes so the excess water can evaporate. Then while they are still hot, pass them through a drum sieve.

2. Drizzle 50g of melted butter over the potatoes, then work the flour into mixture. Once all the ingredients have come together, knead for 5 minutes. 

3. Sprinkle a good pinch of sea salt over the potato, work into the mixture and taste to see if it needs more.

4. Divide the dough into 5 portions, then individually roll each portion until it is a long sausage, about 1cm in diameter. Then cut these rolls at 1.5 cm intervals so they will look like little pillows. 

5. Bring a pot of salted water to the boil, then drop in your gnocchi. Cook these for 1 – 2 minutes, or until they float to the surface. Then drain them carefully and put in a bowl.

6. While your gnocchi is cooking, melt the remaining 100g of butter in a fry pan, and drop in your fresh herbs. When your herbs are crispy and the butter has gone a lovely nutty colour, pour over your cooked, drained Gnocchi.

7. Serve with cracked pepper and shaved goats cheese.

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