54 | T HE B A R O SSA MA G // R E CIPES
RECIPE BY SHERALEE MENZ
& MARIEKA ASHMORE
THOSE BAROSSA GIRLS
RECIPE BY OWEN ANDREWS
OWEN ANDREWS CATERING
ROTE GRUTZE SALT CURED SALMON
Our food memories are powerful stories that have the ability to hurtle us back through
time, to days when grandparents, parents, aunts, uncles, cousins and community-get-
togethers involved rituals and recipes. Those Barossa Girls is a project all about those
food stories, the heritage recipes that preserve them, the practical food skills to create
them, and the everyday opportunities to create new ones.
And if we are talking about seasonal favourites that speak of a time and place,
Rote Grutze is the perfect candidate. A food tradition that was carried to Barossa
settlements with its European settlers, the traditional red berries in the dish were not
readily available and it was modified to use grapes – hence the Barossa’s own
signature dish was born.
Using red grapes at the height of vintage produced a simple dessert that is now specific
to our region and has become embedded in memories of vintages past. Stunning jewel
colours in a deceptively simple autumn dish, utterly delicious with lashings of local
cream – what a great recipe for starting a family food story of your own. You will need:
1 x 1.5kg Salmon side, skin on
5 cups salt (see note)
5 cups caster sugar
1 bunch chopped dill
You will need:
1kg bunches of late-picked shiraz
grapes, washed
3 slices lemon, skin included
1 cinnamon stick
2 whole cloves
1/4 cup sugar
4 tablespoons Sago or Tapioca
pearls*
To serve:
Extra virgin olive oil
Lemon juice
Various condiments, to serve such as
salmon roe, capers, white marinated
anchovies, baby mushrooms in olive
oil, sour cream and pickled vegetables
Method
1. Curing time: 24 hours (You will need to begin this recipe 1 day ahead)
2. To cure the salmon, remove all bones from the salmon, pin boning with
Method
1. Pull the berries from the grape bunches, place in a saucepan with the lemon
slices, cinnamon and cloves. Boil for ten minutes, then allow to sit for 45
minutes for skins to infuse colour; the juice should be a rich dark colour, like
red wine. Strain through a sieve, squeezing as much juice as possible.
2. Return the juice to the saucepan with the sugar then sprinkle the sago/
tapioca pearls over the top. Allow to sit for several hours, or overnight.
3. Bring to a gentle boil, stirring gently for 15 minutes, or until the mixture
thickens and the sago is clear.
4. Pour the Rote Grutze into a bowl and allow to set in the fridge.
5. Serve warm or cold with lashings of runny Jersey Fresh cream.
Tip: (your supermarket may not have Sago.
Tapioca pearls are a perfect substitute)
tweezers if necessary but leave the skin on. Combine salt and sugar and
mix well. Place salmon on a non-reactive tray. Cover the salmon with the
chopped dill then sprinkle the cure mix onto the salmon flesh a little at
a time. Cover and leave to cure in the fridge for 24 hours. The next day
rinse off the cure mix and pat dry.
To serve:
Unwrap and place the salmon on a large serving plate. Slice finely, sprinkle
with extra virgin olive oil and lemon juice. Serve with condiments of your
choosing, such as salmon roe, capers, white marinated anchovies, baby
mushrooms in olive oil, sour cream and pickled vegetables
Tip: A rock salt grade of salt is used for cooking and curing.
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