Peach, Burrata and Tomato Salad
Celebrate summer with this vibrant salad, packed with fresh seasonal produce and topped with a tangy herb dressing. Perfect for any occasion, this dish pairs beautifully with a chilled glass of Molly Morgan Rosé.
Shiraz Chocolate Cake
Inspired by Anne Willan's Cooking with Wine, our Shiraz Chocolate Cake is a rich, fluffy dessert with just a hint of wine for a subtle boozy kick. Perfect for any occasion, this recipe is a delicious nod to the magic of pairing chocolate and wine. Ready to indulge? Keep reading for the full recipe!
Ingredients
- 2 cups plain flour
- 3/4 cup unsweetened cocoa powder (not Dutch-processed)
- 1 1/4 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 250g unsalted butter, softened
- 1 3/4 cups caster sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups dry red wine
- Icing sugar, for dusting
- Whipped cream, to serve
Instructions
- Preheat and prepare. Preheat your oven to 175°C (fan-forced). Grease and flour a 12-cup bundt pan or round cake tin.
- Mix dry ingredients. In a bowl, whisk together the flour, cocoa powder, bicarbonate of soda, and salt.
- Cream butter and sugar. Using an electric mixer, beat the butter and caster sugar on medium-high speed until light and fluffy (about 4 minutes).
- Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and beat for another 2 minutes.
- Combine wet and dry. Working in two batches, gently fold in the dry ingredients and wine, alternating between the two. Mix until just combined.
- Bake. Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean.
- Cool and serve. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and serve with a dollop of whipped cream.
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Lemon Prawn Primavera Pasta
Indulge in the bright and zesty flavours of our Lemon Prawn Primavera Pasta recipe, crafted to perfection with succulent prawns marinated in garlic and olive oil, then tossed with blistered cherry tomatoes, fresh parsley, and baby spinach. The dish comes together with a hint of lemon zest and juice, creating a refreshing balance. Each bite promises a burst of freshness and savoury goodness, making it the perfect companion to Molly Morgan Semillon or Rosé.
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