Located in the heart of the stunning Adelaide Hills, The Haus of Hahndorf showcases an amazing selection of dishes created from the best in local produce.
Sidewood are partnering up with The Haus for a ‘Meet the Maker’ Degustation. Sidewood’s Head Winemaker, Darryl Catlin will join guests for a night of fine food prepared by Executive Chef – Naman Tyagi, matched with award-winning Sidewood wines.
The degustation will showcase the flagship 2013 Sidewood Mappinga Shiraz, winner at the Decanter International Wine Awards in 2015. The dinner is at 6:30pm on Friday 25 August with five wine matched courses for only $79! Bookings are essential, with very limited seats available, click here for more information and you can purchase your ticket through Moshtix by clicking here.
We caught up with The Haus Sous Chef, Jay Jassar who has created this delicious Lamb Ragu recipe that pairs perfectly with Sidewood’s 777 Pinot Noir.
Jay has more than 12 years of experience working in Adelaide`s fine dining restaurants and cafes. He has worked in different cuisines including Greek, Italian, Spanish and possess experience in modern Australian Cuisine. He worked at The Moseley as a Sous chef for 3 years which influenced his cooking style for the cuisine at The Haus.
Jay joined The Haus in March 2017 as a Sous chef and has already contributed in a significant way to the menu while handling all day to day Kitchen operations and handling the functions and catering events.
LAMB RAGU WITH PAPPARDELLE PASTA AND FETA
SIDEWOOD WINE MATCH:
Sidewood’s 777 Pinot Noir displays lifted red berry fruit with hints of spice there is also a persistent line of natural acidity through the mid palate which helps cut through the richness of lamb ragu.
- 700gm lamb steaks diced 1 ½- inch cubes
- 2 tbsp olive oil
- 1 Onion finely Chopped
- 4 Cloves Garlic
- 2 Spring Rosemary
- 1 Cup Red Wine
- 1 Cup Lamb/Beef Stock
- 2 cup Diced Tomatoes
- 2 Tbsp Tomato Paste
- 1 Tbsp dried Oregano
- 1 Cup Water
- Salt and paper according to taste
Step one: Heat oil in a sauce pan add onions, garlic, dried oregano and rosemary stalks cook until fragrant. Add lamb and seared until browned on all sides add the tomatoes fry until tomatoes begin to soft.
Step two: Turn down to simmer, add wine, stock, tomato paste and cover with a lid, when the lamb begins to soften stir the water through continue to cook until the lamb has soften and the sauce has reduced down. Taste test and adjust the salt accordingly.
Step three: While lamb is simmering cook the pasta to packet instructions until al dente.
Step four: Once cooked add 2 ladles of Lamb Ragu to the pasta in a frying pan, add finely diced fresh tomatoes and chopped parsley.
Step five: Serve with feta cheese.