Sparkling shiraz is the ultimate festive season drink and a match made in heaven with many Christmas staples such as turkey, roast pork and even a Christmas pud. Truly an Australian icon, sparkling shiraz was pioneered by Seppelt’s Hans Irvine in the 1890s and remains a Christmas favourite today.
We asked Seppelt Senior Winemaker Adam Carnaby why sparkling shiraz is such a popular part of the Australian Christmas tradition.
“I think any celebration calls for sparkling wine and the beautiful deep red colour of Seppelt Original Sparkling Shiraz just looks like Christmas in a glass. It’s a fabulously versatile wine that works beautifully with Christmas classics.”
For a truly Australian Christmas, serve Seppelt Sparkling Shiraz with this kangaroo fillet with cranberry sauce.
500g kangaroo fillet
1 tablespoon finely cracked black pepper
Canola cooking spray
250ml red wine
1/2 cup dried cranberries
3 tablespoons cranberry jelly
2 tablespoons balsamic vinegar
1. Preheat the oven to 200°C. Trim the Kangaroo fillet of any excess fat or sinew. Roll the fillet in pepper, pressing firmly to coat evenly.
2. Spray a large non-stick fry pan with canola spray and heat until hot. Add the kangaroo and brown all over. Transfer to a baking dish and roast for 20 minutes for medium rare. Remove, transfer to a tray and allow to stand for 10 minutes.
3. Add the red wine to the baking dish, stirring to release any juices that may be stuck to the bottom. Boil until reduced by half. Add the cranberries, cranberry jelly and balsamic vinegar and simmer for 10 minutes or until the sauce is thick enough to coat the back of a spoon.
5. Serve the sliced kangaroo fillet topped with cranberry glaze and watercress. Serve with mashed potato and brussels sprouts.
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