Cabernet Merlot



  • 1 tablespoon olive oil
  • 1kg diced veal
  • 1 onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 1 tablespoon sweet paprika
  • 1 1/2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons brown vinegar


  • 1 1/2 cups self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup finely chopped fresh parsley
  • 3/4 cup milk
  • 60g butter, melted and cooled


  1. Heat oil in a heavy-based flameproof casserole dish over high heat. Cook veal, in batches, for 3 to 4 minutes or until browned. Remove to a plate.
  2. Add onion, garlic, paprika, salt and pepper to the dish. Cook for 2 minutes. Add stock, tomato paste and vinegar. Stir until well-combined. Bring to the boil.
  3. Preheat oven to 200°C. Return veal to the dish. Cover and place in the oven for 1 hour.
  4. To make dumplings: Sift flours into a bowl. Stir in parsley. Make a well in the centre and pour in milk and butter. Stir to form a soft dough. Roll into 12 rounds. After 1 hour, remove casserole from oven. Place dough over meat. Cover and cook for a further 15 to 20 minutes. Serve.

Plump flavours of mulberry, dark cherry and plum are gently layered with soft oak influences and velvety tannins