A short while ago, the boyfie and I just needed to escape the hustle and bustle of the city so we headed out on a shotgun romantic day trip out to our favourite local getaway, Red Hill.
Awarded a Chef Hat three consecutive years in a row by The Age Good Food Guide and deemed renowned for its award winning pinot noirs, we decided sell our food souls and prepared to spend serious coin at Paringa Estate.
Upon arrival, we were greeted by the vast greenery of vineyards and the beautifully laid out landscape. To put it into perspective, the instant assault of fresh air and refreshingly relaxed atmosphere was such a welcome contrast to our everyday urban living.
What We Ate
Mixing and matching between ourselves, we shared the poached marron with artichokes and the Golden Plaines suckling pig with pickled cabbages and Apple.
The marron was tender and juicy, bursting with flavour. Complete with the varying textures of the artichoke puree and nuts served on top, it was indeed a delectable dish. On the other hand, the sucking pig was a touch sweet for me, but the flavours were well balanced with the pickled cabbages and apple accompaniments cutting through that sweetness. But of course, the best part of the meal would have had to have been the piece of crackling served on top – crispy, crunchy and perfect in every way as a crackling should be.
The course was then followed by the Aylesbury duck with charred leek and tamarillo and the Flinders Island milk fed lamb with eggplant yoghurt and sauteed zucchini flowers. The duck was slightly confusing on the palate, feeling like there were too many flavours being introduced at once, with the fine balance not being quite met. It was however, cooked perfectly – still nice and tender with every bite. The lamb was also cooked perfectly and was complimented well by the sauteed zuchinni flowers and the crumbed textures sprinkled onto the plate. I wasn’t a big fan of the eggplant yoghurt that accompanied it but the rich flavours on the plate meant that the eggplant wasn’t really required to enjoy the dish.
Our lunch concluded with a coffee parfait served with marscapone mousse and salted caramel, and a shared tuille on the side. The flavours were enough to get us perky again as we began to head into a food coma after a satisfying meal.
What We Drank
We ordered accompanying wines with every course. The wines we were provided with were:
- 2012 Paringa Estate ‘Estate’ Pinot Gris
- 2012 Paringa Estate ‘Peninsula’ Pinot Noir
- 2010 Paringa Estate ‘Estate’ Pinot Noir
- 2013 Paringa Estate ‘Peninsula’ Shiraz
Being so attuned to South Australian reds, unfortunately none of these resonated with us.
Overall, the experience was refreshingly stimulating and a much needed R&R recess from the city life.