Chardonnay paired smashed avocado and haloumi

 In Recipes

We all remember the rich, ripe full flavoured Chardonnay’s of the 90’s that gave the varietal a bad name, the adaptable variety can be planted in all climates with the style of wine varying from light-bodied, crisp and unoaked through to barrel matured full-bodied versions.

The cool climate region of the Adelaide Hills provides perfect conditions to the production of more restrained and balanced Chardonnay’s with complexities that make it an age-worthy style like our award-winning Estate and Mappinga versions of the varietal.

We’ve been in the kitchen this week finding the perfect pair for our Chardonnay for you to make at home and we simply can’t get past this quick and easy smashed avocado and haloumi recipe. Though it’s a dish most people associate with breakfast and not usually enjoyed with wine, our research has proven that Chardonnay actually makes an excellent brunch wine. The salty, creamy haloumi and subtle richness of avocado will go well with our Chardonnay that has some mineral character – prepare it on those nights when a quick an easy dinner option is necessary or enjoy it at your next brunch.


Wine: 2017 Sidewood Estate Chardonnay

Price: $22.00 (Join the Sidewood Wine Club for Member prices)

Wine: 2016 Mappinga Chardonnay

Price: $35.00 (Join the Sidewood Wine Club for Member prices)


Lime Shallots Dressing:

  • Lime rind from ½ lime, grated
  • Juice from ½ lime,
  • 1 French shallots, peeled & finely chopped
  • A tsp chopped chilli (or chilli flakes)
  • 1 tbsp extra virgin olive oil


  • 10 slices bruschetta bread
  • Olive oil
  • 250g halloumi, sliced
  • 4 ripen avocado
  • Juice from ½ lime
  • Fresh coriander leaves, chopped


Step One: To a small bowl, add the juice and grated rind from half a lime, one peeled and finely chopped shallot, a teaspoon of chilli and one tablespoon of virgin olive oil then whisk all dressing ingredients together in a bowl and set aside.


Step Two: Lightly brush bread with olive oil and grill until both sides have turned golden brown and crispy and set aside.

Step Three: Grill the sliced haloumi until golden on both sides then set aside.

Step Four: Roughly mash the avocados with lime juice.

Step Five: Put it all together! Onto the bread, add a layer of the mashed avocado, bite sized pieces of haloumi, drizzle with dressing and garnish with coriander.

Step Six: Pour a glass of Sidewood Chardonnay.

Step Seven: Enjoy!


Leave a Comment