Spring Lamb Sensation with Sweet Potato Hash

With the world coming alive once again with the end of Winter this post sees the revival of our Blog. To embrace this wonderful season and celebrate the delicious scents of Spring here is our Spring Lamb recipe.

This recipe has been put together by Clovely’s General Manager and Catering extraordinar Jason Winter to highlight how a twist to a recipe can change your wine accompaniment. This dish in its original form is perfect with our 2013 Grenache Shiraz Mourvdre or with a slight alteration can be paired with 2013 White Label Shiraz.


Prep Time: 24 hours        Serves: 4 people

What you will need:

  • 600 grams of Lamb Loin
  • 1 spring of rosemary
  • 4 cloves of garlic
  • 1 Large Sweet Potato
  • 1 brown onion
  • 100grams of bacon (diced)
  • South Burnett Olive Oil
  • Sea Salt and Pepper

Salas Verde Dressing Ingredients

  • 1 cup of flat-leaf parsley leaves
  • 1 cup of basil leaves
  • 1 garlic clove, chopped
  • 2 teaspoons of capers, drained
  • ½ cups of South Burnett Olive Oil
  • 1 lemon juice
  • Sea Salt


  1. Clean all excess fat and sinew from Lamb loin
  2. Strip all leaves from rosemary and chop roughly
  3. Take 4 garlic cloves, smash and fine dice
  4. Generously drizzle your Lamb with South Burnett Olive Oil, half  the garlic and half of your rosemary
  5. Allow to marinate for 24 hours
  6. Wash sweet potato to remove all dirt
  7.  Dice your sweet potato into 1cm cubes, coat with olive oil and sprinkle with salt and pepper and roast at 170 degrees C in an oven for 15 mins (until soft)
  8. In a saucepan add South Burnett Olive Oil and diced bacon and sauté off for 2 minutes.
  9. Place remaining garlic and rosemary and diced onion. Sauté over a low heat, until garlic is opaque. Lightly salt and pepper onions
  10. Mix through sweet potato and set to the side and cover with alfoil
  11. Place a frying pan on gas, and drizzle in South Burnett Olive Oil and warm until lightly smoking (this will create a good seal on the outside of your Lamb)
  12. Take Lamb from the fridge and seal all sides of lamb in the frying pan. Salt and pepper once sealed as to not draw moisture from the Lamb.
  13. Remove from frying pan and place in baking tray.
  14. Put in 220 degree oven for 3-4 minutes depending on the thickness of the lamb and your personal preference
  15. Remove from oven and rest for 5 minutes
  16. Slice lamb into 4 equal portions
  17. Serve over sweet potato hash as displayed in the photo

Salsa Verde Recipe:

  1. Place parsley, basil, garlic and capers into food processor. Process until finely chopped
  2. With the motor running, add South Burnett Olive Oil and 2 teaspoons of lemon juice to parsley mixture. Process until well combined. Season with salt and pepper. Stand for 10 minutes.

Wine Serving Suggestions:

Clovely Estate 2013 Grenache Shiraz Mourvdre match’s beautifully to this dish with it gentle acidity, medium tannins and oak spice to produce an elegant and sophisticated dinning experience.

Options: If you are a Shiraz lover we recommend adding smashed green peppercorns to your rosemary and garlic when marinating the lamb. This will infuse gentle, peppery notes, which will match to our 2013 White Label Shiraz. Which again shows soft acidity and fine tannins.

Special Offer

6 White Label Shiraz $66 RRP $90 OR

6 GSM for $96 RRP $132 OR

3 Shiraz + 3 GSM for $81 RRP $111

4L South Burnett Olive Oil usually $40 RRP $50

This offer available month of October from our Red Hill Cellar Door, please call 3876 3100 for a quote on postage.

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A night to remember…

LTD Evening Photo

Clovely Estate’s ‘Spring Harvest’ Long Table Dinner was a huge success on Saturday evening, with guests revelling in the four-course feast prepared by Clovely Estate’s Head Chef Jason Winter and his team.

The share style food dishes, coupled with Clovely Estate’s award winning wines, and the cross-table conversations between strangers and friends alike created a wonderfully relaxed atmosphere at Clovely Estate’s Cellar Door in Red Hill.

Guests were treated to a wealth of information throughout the evening from Head Chef Jason Winter, who sat with guests at the long table. Jason led us on a tantalising food journey between each course, revealing the many treasures of spring produce, the local origins of key items on the menu, and the importance of preparing fresh seasonal produce with a healthy dose of simplicity and authenticity.

Spring produce is best prepared with a healthy dose of simplicity and honesty.

Spring produce is best prepared with a healthy dose of simplicity and authenticity.

In line with Clovely Estate’s passion for promoting the South East Queensland food bowl, Chef Jason and his team sourced local produce wherever possible for each of the dishes. Oaty Joe’s biscuits from ‘Homestyle Bake’ in Toowoomba were a delightful starter, while single origin Pepe Saya butter complimented a spread of smashed potatoes and Clovely Estate Extra Virgin Olive Oil beautifully. We learned that Pepe Saya butter begins its life at a small dairy farm in Picton, NSW and is then cultured and churned at a local Brisbane factory only days before it is served. Talk about fresh!

The day before the Long Table Dinner, Chef Jason ventured to the local markets, returning to the kitchen with a mouth watering assortment of strawberries, pineapples, artichokes and more coconuts than you’re likely to find on the Palm Trees of Hamilton Island!

Chef Jason returned from the local markets with these strawberries a day before the Long Table Dinner.

Chef Jason returned from the local markets bearing luscious gifts!

This bountiful trip was the beginning of an explosive flavour experience that would make any self-confessed foodie weak at the knees… Caramelised pineapple and coconut cake served with citrus sorbet and chocolate dipped strawberries! This delectable dessert was served with finesse, and a chilled glass of ‘sticky’ – Clovely Estate’s 2010 Left Field Botrytis Semillon. The smiles around the room were palpable as guests savoured their first bite.

At the end of the night, as guests farewelled their new-found friends, the air was filled with pure contentment and appreciation for the authentic food and wine that is produced right here on our door step in Queensland. We’d like to thank everyone who joined us to celebrate the Spring Harvest, and made the Long Table Dinner a night to remember.

The next Long Table Dinner will be held in the early months of 2014. We invite you to connect with us on social media or sign up to Clovely Estate’s e-newsletter at www.clovely.com.au to find out when future Clovely Estate events will be held.

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Spring Harvest with South Burnett’s EVOO

Freshly Pressed EVOO from South Burnett Agricultural Company

Freshly Pressed EVOO from South Burnett Agricultural Company

Queensland’s finest produce will be the star of the night at Clovely Estate’s upcoming ‘Spring Harvest’ Long Table Dinner. Roasted Spring leg of lamb and smashed new potatoes will be served on the night, with fresh chives and a healthy drizzle of Extra Virgin Olive Oil, pressed and bottled from olives produced in the grove nestled amongst the Clovely Estate vineyard in Moffatdale, Queensland.

A common misconception of extra virgin olive oil is that olives grown and pressed by our European friends in Italy, Spain and Greece will generate the best quality olive oil possible. This is sometimes true, but not always the case. By the time these oils arrive on the shelves of Australian supermarkets, who knows how fresh they really are? South Burnett Agricultural Company olives are harvested and pressed on the same day, capturing the freshness and quality of the olives within each bottle. SBA Co extra virgin olive oil uses no preservatives. Fresh is best!

This wonderful naturally tree ripened olive oil will be used to prepare Spring Harvest courses for next weekend, including the quinoa, spinach, roasted beetroot and almond salad…Yum!

Clovely Estate’s ‘Spring Harvest’ Long Table Dinner is being held at the Cellar Door in Red Hill on Saturday October 26th.  Due to overwhelming demand the event is sold out. BUT if you missed out don’t worry. Summer’s just around the corner, and with it will come another seasonally mastered Long Table Dinner. Check out our Facebook page in upcoming weeks for more info!

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Table of Gold

We are pleased to announce our 2010 Left Field Semillon has recently been awarded a gold medal at the Capital City wine show #RQWS13.

This is the fourth release of our Semillon, all boasting a long list of awards including gold medals for 2003, 2006 and the last two years in a row for 2009 and 2010.

The Semillon is known for producing some of the longest lasting white wines ever made, and our award winning Semillon with the rich, long finish, simply gets better with age.

With the 2010 Semillon yet to be released, we still have the 2009, 2006 and for a very limited time the 2003 Semillon still available in our cellar door.

Cheers Luke and Kieran!

gold table

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Wedding Celebrations

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Last weekend the Clovely Staff were honoured to host the ceremony and reception of one our delightful clients. With much discussion and moving of furniture we managed to create the elegant chapel style setting for our Bride and Groom. The bride’s selection of flowers coupled with an abundance of candles and dessert buffet created a joyous reception feel we were proud to host. The menu featured some kitchen favourites such as crispy skin pork belly with spiced lentil casserole and yummy dessert treats of passionfruit curd tarts and blueberry frangipane cakes.

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We’re not all wine and cheese….

…Sometimes we walk up to the local patisserie and stock up on buttery, sugary treats!

A glass of Brut Reserve wouldn’t go astray here, what do you think?


FYI- These lovelies are from La Vosh Patisserie, Red Hill. They also do great bagels.

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Sangiovese Verjuice is excellent to drink {recipes}

We’re noticing a little trend emerging thanks to feedback from Clovely customers, friends and family….

…..it is actually very delicious and versatile in drinks!

Some ideas:

1. Verjuice and water: “a morning tonic” says one customer who has ordered full carton of the stuff. Simply mix 50:50 with cold water.

2. Verjuice and Soda: makes for a pretty, non-alcoholic beverage and great alternative to juice. Add 60ml Sangiovese verjuice to champagne flutes and top up with mineral or soda water.

3. Verjuice, Gin and Tonic: This is our favourite, bring on the new style G&T!

Anyone else wish to share how they drink their verjuice?

FYI- you can buy our verjuice retail through our online shop and wholesale through Fino Foods. Cheers!

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Review: 2010 Left Field Barbera

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Stuart of the Vinsomniac recently reviewed our 2010 Left Field Barbera in conjunction with the 4BC segment “Wine Time” where it  was assessed by a panel of three – to good results. This show is worth a listen, it’s on … Continue reading

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Blending trials with Kieran…

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We are now at the time of year where we start to bottle and release wines from the 2012 vintage. This means it is show time for winemakers Luke and Kieran, not to mention viticulturist Warren! A couple of weeks … Continue reading

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Our food: May Winemaker’s Dinner

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Well we are part way into June and we’re just getting around to posting a few photos from our winemaker’s dinner back in May. Thankfully we have a few camera savvy chefs more than willing to snap photos as they … Continue reading

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