Guest Recipe: Masterchef, Eloise’s Roasted Peaches with Isabella Rose’ Jelly

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Last week I was lucky enough to catch up with MasterChef Alumni and Sidewood Ambassador, Eloise Praino (32) at Prezzo in the City where I picked her brain to find out her favourite Sidewood varietal with a twist and what’s coming up after her top 10 success on the hit reality show.

Since finishing in the top ten of this year’s MasterChef, Eloise has been working to launch her own desserts business, Burning Pirate Ship Sweets & Treats @burningpirateship in the coming weeks, which is very exciting. Gaining experience cooking in some of the best regions and best produce in Australia through MasterChef and with many exciting prospects ahead of her it’s great to have Eloise on board as a 2017 Sidewood Ambassador;

“I am a big fan of supporting top quality, local produce and we are so lucky to have Sidewood just in the Adelaide Hills producing some amazing wines and in such a beautiful location. I love anything food and wine so it will be great to have a chat with some like-minded people, enjoy a beautiful dinner and learn a bit more about wine!” she said.

Check out Eloise’s cocktail with a twist below with her favourite varietal and get your ticket to this weekend’s Wine Battle Degustation!


“Isabella Rose Sparkling is lovely and fresh, the ideal reprieve from the dark, gloomy days of winter. The refreshing strawberry and peach tones taste like sunshine and are perfect to enjoy with roasted fruits and a dollop of cream.

Try this quick and easy preparation Roasted peaches with sparkling wine jelly, the perfect Saturday night accompaniment.”



  • 4


  • 4 x Peaches; halved, pits removed
  • 60g x Butter
  • ½ x Cup Isabella Rose Sparkling wine
  • 2 X Tbs caster sugar
  • 2 x Titanium strength gelatine leaves
  • ½ x Tsp agar agar
  • ½ x Tsp dried rose petals


Step One: In a griddle pan over medium heat, melt butter and sear peaches cut side down until nicely caramelised with visible char marks.

Step Two: Place in a preheated 180C oven for 8-10 minutes or until a soft, jammy consistency.

Step Three: Set aside to cool slightly


Step One: Soak the gelatine in some cold water for 5 minutes to soften.

Step Two: Heat half of the wine with the sugar and agar until boiling and dissolved, whisking regularly.

Step Three: Remove from heat.

Step Four: Squeeze out excess water from gelatine and add to hot wine mixture, stirring to dissolve.

Step Five: Add remaining wine and stir gently.

Step Six: Pour into a shallow tray, sprinkle with rose petals and refrigerate to set.


Step Seven: Serve roasted peaches with a large slice of jelly draped over, together with some whipped cream. Enjoy with fresh strawberries and a glass of Isabella Rose Sparkling.


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