Super excited today to have discovered Australian Sparkling Red wine. Have you heard of Sparkling Red wine before?
It’s new to me, having tried it for the first time last weekend. Both hubby and I LOVE it! OK so far we have only tried two different ones but both were super delicious. Fresh yet still maintaining the qualities of the full bodied Shiraz we normally like to enjoy.
Best of all, you can now order Australian Sparkling Reds in Switzerland from Scutella wines. Currently Scutella wines have 7 different Australian sparkling reds available raging from Merlot to Shiraz.
Today I’m pairing the “eight at the gate” Australian Sparkling Shiraz with my home made vegan burgers (recipe further down). The wine has been aged in French oak hogsheads for 2-3 years and nose is that of plums, cherries and spicy fruitcake notes.
Serve Australian Sparkling Red Wine chilled, the perfect way to celebrate our last few warm Summer evenings here in Switzerland. You’ll love the gorgeous purple foam which makes it so pretty in the glass. A real treat to please your guests – smile!
Love the story behind the name “eight at the gate”- the wine is made by two sisters, each with 4 children. They live across the road from each other and when the children were younger each morning they would wait together by the gate for the school bus to arrive.
Keep on reading for the recipes behind “The New Apero Riche – Australian Sparkling Red & Mini Vegan Burgers”
The New Apero Riche – Australian Sparkling Red & Mini Vegan Burgers
Mini Vegan Burgers:
The recipe is based off one from Cuisinicity but I have modified it a little.
Ingredients (makes 8 mini burgers)
- 1 cup canned black lentils, rinsed and well drained
- 1/2 cup rolled oats
- 2 Tbsp olive oil
- 2 cups raw mushrooms – chopped
- 3 tsp tomato paste
- 2 tsp Dijon mustard
- 1 Tbsp capers
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 cup spelled flour
Preheat a small frying pan and when hot add the mushrooms. Cook until tender and the water has evaporated – do not add oil to the pan.
Place the rolled oats in a small food processor and grind until medium fine (not powder). Set aside.
Place the lentils in the food processor and grind to form a paste, then add oil and capers and grind again.
Place mushrooms, rolled oats and lentils in a small bowl. Then add tomato paste, mustard, onion and garlic powders and salt. Stir together.
Add the spelled flour last and using your hands divide the mixture into 8 equal mini burger patties.
Brush the patties with extra oil and then fry in a non stick frying pan on a medium-high heat.
Mini Vegan Burger Rolls:
Ingredients (for 8 mini burger buns)
- 225g flour
- 1 tsp dried yeast
- 1/2 tsp sugar
- 1/2 tsp salt
- 150ml warm water
- 1/2 Tbsp oil plus more for coating
Dissolve yeast in the warm water.
Place all dry ingredients in a bowl, then add water/yeast mixture and knead to form a dough.
Form the dough into a ball and place in a clean bowl. Cover with a little olive oil ad leave to raise for approximately 30 mins – 2 hours.
Meanwhile heat oven to fan bake 225° C.
Once the dough has risen remove from bowl, knead again for 30 seconds and then divide into 8 small balls.
Place balls on a lightly floured baking tray.
Leave to rest/rise for 15 – 30 minutes, then brush with olive oil.
Bake in preheated oven for 10 minutes.
Assemble burgers with your choice of additional fillings and then…
Voila time to enjoy with your guests!
I do recommend serving chilled Australian Sparkling Red Wine, “eight at the gate” for the perfect touch to this Apero Riche.
This article was sponsored by Scutella wines. For more information check out:
Get 10% off your first order with the code: SCUTELLAWINES23
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