Adelaide Hills

Winter might be your favourite season, after this seasonal three-course meal.

While a snow-capped Mount Lofty might only happen once every so often, it gets bitterly cold in the Adelaide Hills. Scraping ice off our car windows has become part of our morning routine, mid-winter. Even if you’re a white wine drinking, deck-loving South Aussie, there’s something special about an Adelaide Hills winter. 

A crackling fireplace, red wine and a Sunday roast, and cosy nights in. Let the season bring you back indoors, enjoying good food, wine and company. On the next rainy night, warm up with this delightful three-course meal.

Whip up this menu in your Hills kitchen

Enjoy all the space you have in your Adelaide Hills property and cook up the best winter meal.

Grab your slippers, that oversized jumper and get yourself comfortable. Then, it’s over to the kitchen to get cooking on your entrée.

Entrée: Potato and Leek Soup

You can’t start a wintery meal without soup. And everyone can enjoy this hearty, vegetarian recipe.
The ingredients:

  • 35g butter
  • 2 leeks sliced
  • 1 onion medium finely chopped
  • 2 garlic cloves crushed
  • 600g potatoes peeled chopped
  • 3 cups chicken stock (liquid)
  • 375ml evaporated milk
  • 1 pinch salt and pepper.

This soup will take less than 30 minutes to prepare… and probably one minute to eat (yes, it’s that amazing). First, melt the butter and sauté leeks, onion and garlic for up to 10 minutes. Add the potatoes and cook for an extra five minutes. Then, add the stock and let it simmer, uncovered until potatoes are tender. Puree the mixture, return it to heat and add evaporated milk, salt and pepper. Bring it to boil, then serve, you Masterchef!

Main: Slow-Roasted Lamb Shoulder 

A Sunday roast is a timeless Adelaide Hills’ tradition. Pick up the following ingredients:

  • 1 garlic
  • 1 bunch rosemary
  • 1 lamb shoulder roast, on the bone
  • 1 tbs olive oil
    And, for the gravy:
  • 1 tbs plain flour
  • 500 ml chicken stock (liquid)
  • 2 tbs capers chopped
  • 2 tbs red wine vinegar
  • 1/2 bunch mint chopped.

This isn’t going to take you as long as you might think. But you’ll get hours of that glorious scent, infused throughout your kitchen.
Preheat oven to 150°C and separate the cloves of garlic. Lay ½ the rosemary and ½ the garlic in the base of a roasting tray, then the shoulder shoulder on top.

Next, cover with the rest of the garlic and rosemary, and the olive oil. Cover it tightly and bake for four to five hours. Rest for 15 minutes prior to serving. Reserve juices from roasting pan (the best part!)

For the gravy, place the roasting try over hob on medium heat. Add the flour and chicken stock and bring to boil. Boil until thickens, then add red wine vinegar, capers, mint and two tablespoons of juices roasting pan ‘juice.’

Hope you’re not full yet. Always leave room for dessert.

Dessert: Crunchy Rhubarb Custard 

Pull out the following ingredients:

  • 3 cup rhubarb cooked
  • 90 g butter
  • 1/2 cup plain flour
  • 1/4 cup coconut
  • 2 tbs brown sugar
  • 3/4 cup rolled oats
  • 1/4 cup flaked almonds
  • 1/2 tsp ground cinnamon
  • 2 tbs custard powder
  • 2 cup milk
  • 1/3 cup sugar.

To make this wintery treat, spread the drained rhubarb over the base of an ovenproof dish. Then, combine custard powder, milk and sugar in a small saucepan and heat gently to make custard. Pour it over rhubarb.

Melt the butter, add brown sugar, flour, coconut, rolled oats, and cinnamon. Sprinkle this over the custard and bake at 150°C, until topping is golden brown and crunchy. Think of the top of an apple pie.

Serve warm with whipped cream. Yep, whipped cream. No guilt! It’s winter, after all. For more mouth-watering winter recipes, check out this resource.

And when you’re ready to upgrade or sell your love-filled home (and fantastic kitchen) Nitschke, your friendly neighbours and local real estate agents, are here to help. We’re here, when you’re ready to make a move in the Adelaide Hills.