After what feels like an eternity, we’re finally allowed to host friends and family again! To celebrate, we’ve partnered with Dench Bakers so you can bring your A-game to hosting with the perfect winter dish. It’s deceptively easy to make and will pair perfectly with your Rob Dolan Pinot Noir.
Dench have been making artisan-style sourdough bread in Melbourne since 2005. If you have been to any of our markets, you’ll remember their baked goodies (we’re still dreaming about the donuts).
Their home in Fitzroy North is the perfect spot for bread, snacks or a lazy lunch. While things are looking a little different at the moment, you can still enjoy their delicious baked goods delivered to your home! Check it out here.
The tomato soup and garlic loaf they have created for us are so easy and delicious, you’ll be wondering why you ever got them from the supermarket (say goodbye to cup-a-soup!)
They’re also perfectly paired with our 2018 Black Label Pinot Noir, so you’ll want some of that on hand. The Pinot is made in a French style, meaning it carries more earthiness, weight and tannin than the typical Yarra pinot. Bright acid cuts through the richness of the garlic bread while the savoury elements lend themselves as the perfect accompaniment to the spice in the soup. You can purchase our 2018 Black Label Pinot Noir here. (Make sure you use the code SUPPORTSMALL for free shipping).
I-so-hungry Garlic Bread
Preparation time: 20minutes | Cooking time | 15minutes
Best made with day-old bread, this version of garlic bread can be adapted to what you have in the garden or hidden in the pantry. Only takes 20 minutes to put together and has much more flavour than you’ll find a supermarket loaf. Don’t worry too much about sticking to the list, you can mix-and-match with what you have (but if nothing else, try to keep the parsley!) Fresh herbs are best but if you only have dried then substitute a teaspoon of each.
200g Butter – room temperature
30g olive oil
3 cloves garlic – finely grated on a microplane
1 tsp miso paste
2 tsp salt flakes
10g (1tbsp) fine grated Parmesan
½ bunch chives
½ bunch parsley
1 sprig of rosemary – leaves stripped and stem discarded
6 leaves of sage
1/2 tsp Smokey paprika
1/2 tsp cayenne powder
10 grinds of Black pepper
1 loaf of bread (Dench Bakers Ciabatta) or 6 rolls
1. Set oven to 180’C fan forced.
2. In a bowl put the butter, oil, miso, garlic, powders, pepper, salt and parmesan. Finley chop all the herbs and add to the bowl. Using a wooden spoon mix to combine until a homogeneous paste.
3. Take the loaf and cut partially through into large chunks by cutting 3 slices down the length of the loaf and then regular large slices across the loaf.
4. Lavishly coat all sides with the flavoured butter. Wrap in baking paper and foil then pop into oven for 15min.
5. Open the foil and paper then pop back into oven for 5 min to crisp up the curst.
6. Serve with favourite soup or wine or just on its own (with wine).
7. If you have any left over butter then can be used on steamed veg or stirred into mash potatoes.
Quick tomato soup
Preparation time: 5minutes | Cooking time: 13minutes
2 tins of 375g tomato whole/diced
1L chicken stock
1tbsp tomato paste
1 onion – diced
2 garlic cloves – finely grated or chopped
1 celery stick – chopped
Salt and white pepper
3 tbsp olive oil
1 tsp Smokey paprika
1. In a pot over medium heat sweat the onion, celery, garlic, salt and pepper in oil until starting to colour.
2. Add the tomatoes, stock, paste and paprika. Bring to the boil and reduce heat to simmer for 10 min.
3. Using stick blender puree until smooth. Adjust seasoning to your taste.
4. Serve with drizzle olive oil and cracked pepper or a splash of cream.
We would love to see what Masterchefs are sitting at home thinking they could give this one a crack! If you decide to give it a go yourself, be sure to tag us @robdolanwine and @denchbakers and share with the hashtag #rdwwineanddine