Geddes Wines Adelaide

Geddes Food & Wine Matches

Eating and dining is at the heart of what we do. Flavours are an endless resource that we love to explore, especially in our local restaurants.

Sharing food and wine is an integral part of the Seldom Inn life style. We believe that ‘wealth is in what you put on the table’. Families and friends all over the world share our common theme, by celebrating with food and wine. For us, our vintage is time to share a meal, stop the pumps and unite the team and to give every one a chance to compare notes and relax catch up with a laugh. Food and wine is the back bone of this dream and its philosophy. 

 

Tim & Amanda Geddes ...

When a winemaker marries a chef you get some amazing food and wine experiences.

And ... when a winemaker marries a chef you get delusional athletes. Chef Amanda is a farmer’s daughter and started cooking for the shearers. Travelling gave her experience which has resulted in bringing balance to the winemaking equation. Wine and food go together, just ask husband and winemaker Tim.

Amanda Geddes is an experienced chef having worked in places like Hyatt Adelaide, Hayman Island, Ritz Carlton Sydney and the Salopian Inn, Mclaren Vale. She has invited some of her favourite local chefs to join her to create the ultimate food and wine matches for her husband's fine wines. Scroll down to check out some of our favourite food and wine matches.

PIE FLOATER / 2013 SELDOM INN SHIRAZ

 

A South Australian Classic ‘Pie Floater’ Braised beef in red wine, enclosed with sour cream pastry, Fresh pea soup, with roasted garlic and cherry tomatoe.

Mclaren Vale is known for its rich earthy shiraz, so it is a winter staple with the classic pie floater. If you are South Australian it may enrich the memory of the old pie cart out the front of the casino in Adelaide. It was a right of passage for any late night party in the city in the 80’s. The pea soup was traditionally made using dried green peas. they are in season during winter and it adds a lovely freshness. I make this dish every vintage as a staple.

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LOCAL BEEF COOKED THREE WAYS / 2013 OLD VINE SHIRAZ

Local Fleurieu beef cooked three ways. Poached tongue, chargrilled sirloin and braised cheeks, placed on cauliflower puree and rich beef jus and finished with a splatter of olive oil, pickled onions and pine mushrooms.

This dish was cooked and created by Tom Boden from Rare Bird Food. Tom is the head chef at Ellen Street restaurant, one of our favorite local places to eat. This dish is most complex and Tom matched this to the old vine perfectly. A wine that stands up against the layers of beef and its trimmings. Tom has an appreciation for wild mushrooms and he has chargrilled pine mushrooms on this dish making it enduringly surprising. Thanks to Tom for bringing this dish to share with us.

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TORTELLINI AND RAGOUT / 2012 RESERVE SHIRAZ

Home made Ricotta and Spinach tortellini with slow cooked lamb shoulder ragout.

Our premium shiraz is a great match to this Italian classic. The sauce for this dish was cooked for 8 hours and has developed a richness over time, just like this wine. I like to make pasta with my kids, they like to wind the pasta machine and cook and eat the spoils of their labour. The use of fresh herbs really heightens the match with this type of dish.

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WILD MUSHROOMS AND WINTER LEAVES / 2013 SELDON INN CABERNET

Mushroom tart with local goats curd and winter green salad of Brussel sprouts and beetroot leaves.

The dish was created by Sarah Wheatstone, an amazing chef with a great touch for pastry. The cabernet is a strong wine and these mushrooms are a delightful match. Here at Geddes HQ we have pine mushrooms popping up under the trees at this time of year. They are a treat with the cabernet and Sarah has really pumped up the big mushroom flavors to match this wine. Thanks to Sarah for bringing this dish to share with us.

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DUCK A LA ORANGE / 2012 SINGLE VINEYARD GRENACHE

Boned whole duck stuffed with caramelized onions and pine nuts. Roasted and glazed with a orange sauce finished with Grand Marnier liquor.

Grenache matches with duck perfectly. I have been cooking duck this way for years as I hated fighting with the bones. It does take some time but the end result is worth it. 

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SLOW COOKED LAMB / 2012 PETIT VERDOT CABERNET

Slow roasted shoulder of local lamb drizzled with a warm dressing of orange pommi granite and fresh herbs, served with pumpkin, chargrilled eggplant  and yoghurt dressing.

This dish was cooked and created by Billy Dohnt from ‘Billy Does Catering’. The smell of this dish is mesmerizing, The reserve shiraz is only made when the year is right and this is a special occasion lamb dish which I could eat every night. They match perfectly and I have seen many dinners love Billy's style of food - honest, shared with a Geddes wine. Thanks to Billy for bringing this dish to share with us.

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RABBIT AND ROASTED PUMPKIN / 2012 ICON SERIES GRENACHE

Rabbit and bacon rolls with roasted cashew nut and pumpkin puree, game jus topped with fresh leaves.

This dish was created out of my love for rabbit, not too much bacon so you don’t over power it. Earthy tones really match Grenache, so roasting the nuts and making a puree gives the smooth mouth feel and complex flavors a hit. I used spring roll pastry to make my rolls but brik pastry would be a much better alternative (Karena’s suggestion GOLD). Tim loves traditional jus and it is a luxury to be able to pair this match up with it.

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KANGAROO AND CHILLI / 2014 SELDOM INN GRENACHE

Red braised kangaroo tail, finished with a sticky chilli glaze and secret salt and a hint of coriander.

This dish was made by Karena Armstrong and is on the menu at Salopian Inn now. The roo is slow braised in her famous red Chinese braising liquid. You can enjoy it with a Geddes from down in the cellar, this is a wining dish and we often order it when we visit the Salopian Inn. It has a little kick of chilli which I love. Thanks to Karena for bringing this dish to share with us.

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Thanks to our fantastic local chef's

BillyDohnt does 

Billy established his reputation as a leading chef in McLaren Vale and the Adelaide Hills,  working at leading restaurants and wineries including Salopian Inn, Hotel Richmond, Chain of Ponds Wines, Petuluma Winery, Penfolds Wines and d’Arrys Verandah. And most recently a two year stint in north east Victoria developing the Euroa Butter Factory for weddings, accommodation & regional dining. Not to forget the One Magic Bowl event at which he featured on TV Chef “Poh’s Kitchen on the Road.” Billy has also featured in several well known magazines, Country Style, Gourmet Traveller and Vogue Entertainment. On Billy’s return to South Australia he launched his catering company BillyDohnt does… to pursue his philosophy of simple, fresh, seasonal food and to showcase the amazing regional produce of South Australia. Amanda and Billy have been mates since working together on and off for the last six years, still doing the odd catering function together.

Karena Armstrong, Salopian Inn

Highlights from Karena’s resume include the following; Lakehouse, Dalesford, The Melbourne Wine Room, O’Connells Hotel, Icebergs, Billy Kwong, Victory Hotel and the odd cameo at the star of greece. Now finally she has her own kitchen to cook the food she loves to eat. Amanda was on board with Karena as Her Salopian journey started and still enjoy local restaurants together when they can.

Tom Boden, Ellen Street Restaurant

Chef Tom Boden is the heart and soul of the Ellen Street Restaurant and brings years of international culinary experience. Goa in India,  the Caribbean, The Channel Islands, Sydney and the UK – most notably Michelin starred restaurant ‘The Black Rat’  are some of the influences behind Tom’s cooking. His interest in food began at a young age with internationally acclaimed ‘Raymond Blanc’s’ as Commis Chef. Two and a half years later Tom was Senior Chef de Partie before beginning his journey to Australia. Tim, Amanda and the kids love to eat Tom’s food they take any opportunity to try Toms seasonal sensations whenever they can.

Contact Us

One of the few times that technology comes in handy is when we don’t answer, and you can send us an email or join our mail-out members list and we shall do our best to send you regular news letters letting you know when new and museum releases are available and any special deals on wines.

Tim - info@geddeswines.com.au 0407217798
Amanda - geddeswines2@bigpond.com 0438128281

Postal; PO BOX 227 Mclaren Vale
Winery/Cellar Door; 283 Blewitt Spring RD Blewitt Springs South Australia

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