MENU: Sydney

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We know wine tasting is hungry work, so we’ve got the following restaurants on board to ply you with empanadas, meat, cheese and biscuits.

Porteño

Empanadas $7
Beef
Veg

Steak sandwich $13

La Bastide

Saucisson cones $5
Foie gras
Terrines

Alfamores

Alfajores biscuits $2.50 each small, $4 regular, $7.50 extra large
Traditional
Cacao
Australis
Black Sesame
Espresso
Yerba Mate

Gift Box – $24

Dulce de Leche jar $12

MENU: Melbourne

By | FOOD, Golden Empanada Contenders | No Comments

We know wine tasting is hungry work, so we’ve got the following restaurants on board to ply you with empanadas and meat and cheese. Don’t forget you can vote for your favourite empanada – the winner of the People’s Choice Golden Empanada competition will get a trophy to display in their restaurant for the entire year. Just log your vote with one of our roving Gauchitos on the day.

The Mill House

Empanadas $5 each
Smoked wagyu brisket with fois gras, truffle, and chimichurri
Arroz con pollo with salsa criolla
Chilli con carne
Bottles of Chilli Sauce $5

Gertrude Street Enoteca

Empanadas $5 each
Chorizo and lamb with chimichurri
Smoked scamorza and potato with tomatillo and jalapeño salsa

Elyros

Kalitsounia Cretan pies (the original empanda!) 2 for $8, 3 for $10
Sheep and goat cheese
Wild greens

CHE (Chicken, Helados, Empanada) 

Pollo a la braza $10
Charcoal chicken, Peruvian slaw, pickled onion and fermented chilli sauce
Empanada de carne $6
Smoked beef, Botija olives, roasted capsicum and Peruvian yellow chilli.
CHE Sundae $6
Helado (ice cream) de dulce de leche with Malbec and blueberry jam, honeycomb and shaved macadamia nuts

San Telmo

Empanadas $5
de Carne: Beef, burnt corn, capsicum, cumin and paprika
de Queso: Corn, onion and mozzarella

Meatsmith

Chorizo and pickled padron peppers $12.00
Asado beef ribs with chimichurri $14.00
Picanha and salsa verde $22.00

Yarra Valley Dairy

Cheese platter $15
A selection of three cheeses served with fresh bread, crackers and quince jam

Individual cheeses*
Persian Fetta 275g $10
White Savourine 200g $12
Black Savourine 110g $9
Hot Cow 150g $8
Yering 110g $9

*Select any three cheeses for $26

San Telmo’s Golden Empanada Award-Winning Recipe

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At Gauchito Gil’s Malbec Day 2016, San Telmo took out the Golden Empanada trophy for the day’s best empanada, voted by a panel of professional food writers and critics. It has very graciously shared the recipe for the prize-winner with us.

Serves 20.

DOUGH

  • 625g plain flour
  • 4g baking powder
  • 13g table salt
  • 58g duck fat
  • 300ml water

Method:

In a medium sized pot, bring half of the water and all of the duck fat up to heat until the fat has melted. Mix in the remainder of the water and cool to room temperature. Using a stand mixer with the dough hook attachment, mix the dry ingredients for 3 minutes. Slowly add the cooled liquid & mix until just combined. Cover the dough with cling wrap and chill in the fridge for at least 2 hours.

Once chilled, divide into three parts and roll each to 3ml thickness with a rolling pin. Cut out 11.5 cm diameter circles. Place between pieces of greaseproof paper. If not being used instantly, wrap and refrigerate.

FILLING

  • 625 g minced beef
  • 50 g diced red capsicum
  • 35g diced brown onions
  • 1 spring onion
  • 4 g crushed garlic
  • 2 tsp dried oregano
  • 1.25 tbs smoked paprika
  • 3.75 tbs sweet paprika
  • 1.25 tbs chilli flakes
  • 60 ml red wine
  • 5 tbs ground cumin
  • 60 g sliced green olives
  • 3 boiled and diced eggs
  • Sunflower oil, for deep frying

Method:

In a pot, melt lard. Then place onion and capsicum and cook until soft. Add spring onion, garlic and chilli to the mix. Add mince and season. Once beef has browned all over, add all the spices except the cumin. Add red wine and cook for 15 minutes on medium heat. Remove from heat, add cumin and olives. Adjust seasoning. Cool down, and then add chopped eggs.

To assemble, place a circle of pastry in your left hand. Take 40 grams of cold empanada mix (about one full dessert spoon) & place it in the middle of the pastry. Bring pastry edges together and pinch to create a seal. Using a fork, press sealed edges to create a linear pattern.

Heat sunflower oil in a deep saucepan to 180C. Deep-fry empanadas in batches until golden and crisp (about 3-5 minutes). Remove with a slotted spoon, drain on paper towels, and serve.

Porteño’s Empanadas De Carne

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Ben Milgate and Elvis Abrahanowicz from Sydney’s Porteño and Bodega restaurants share with us their recipe for empanadas de carne. They’ll be popping up at Gauchito Gil’s Malbec Day at Carriageworks, but if you can’t wait that long for their pastry-wrapped meat moons, give this a go.

Dough

  • 500 g plain flour
  • 100 g ghee
  • 250 ml warm water
  • 1 tsp fine sea salt

Filling

  • 60 ml extra virgin olive oil
  • 2 brown onions, minced
  • 1 tsp sweet paprika
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • Fine sea salt and freshly ground black pepper, to season
  • 600 g minced chuck steak
  • 4 hard-boiled eggs, peeled and chopped
  • 60 g pitted black olives, chopped

To make the filling

Heat the olive oil in a medium saucepan over a low heat and fry the onion for 10 minutes, or until softened. Add the spices and cook, stirring, for a further five minutes, then add the meat. Cook, stirring occasionally to break up the mince, for 30 minutes or until the liquid has evaporated and the meat is just starting to fry. Set aside to cool to room temperature. Fold through the eggs and olives and refrigerate to chill.

To make the dough

Melt the ghee in a small saucepan over a low heat. Put the flour and salt in the bowl of an electric mixer with a dough hook attachment and mix to combine. Mix the melted ghee and water together in a jug. Leave the mixer running on a low speed, and gradually add the ghee mixture to the flour until a dough forms. Add another splash or two of water if the dough feels dry or crumbly. Set aside to rest for 1 hour.

Quarter the dough and roll out to a 2-3 mm thickness and cut rounds using a lightly floured 15 cm round cutter.

Fill and fry the empanadas

Holding a round of dough in one hand, wet the outer edge then place 2 tablespoons of the filling in the centre. Fold the dough over the filling to make a half moon, then press the edges together and fold the lip over itself, pressing and pleating as you go.

Repeat until you’ve used up all the dough and all the filling. Fill a deep heavy-based saucepan a third full (no more) with oil, and heat the oil to 170C. Deep-fry the empanadas in batches for 4-5 minutes, or until golden. Drain on paper towel and serve.

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