3 Delicious Red Wine Based Recipes

Searching for a hearty, full bodied meal the whole family will love? These red wine based recipes are the perfect antidote to a cold winter’s night.


Red wine beef, bacon & mushroom kebabs

Top up your iron levels with these fabulously simple beef and mushroom kebabs.


  • 12 bamboo or metal skewers
  • 500 – 600 grams beef fillet steaks, cut into 2.5 centimetre pieces
  • 500 grams shortcut bacon rashers, halved lengthways
  • 12 button mushrooms, halved

For the marinade:

  • ½ cup red wine
  • ½ cup olive oil
  • 2 crushed garlic cloves
  • 1 tablespoon fresh thyme leaves


  1. To prepare the marinade, combine the red wine, olive oil, garlic cloves and thyme leaves in a bowl and stir until well combined. Set aside.
  2. Thread beef, bacon and mushrooms onto skewers, wrapping the bacon around the beef.
  3. Place kebabs in a flat bottomed glass or ceramic dish and pour the marinade over the top. Cover and pop in the fridge for 2 hours to marinate.
  4. Preheat your BBQ or grill to medium-high. Cook the kebabs for 2-3 minutes per side, or until cooked to your liking.
  5. Serve with roasted potatoes and a dollop of sour cream or melted butter.


Sausage and red wine risotto

This delicious risotto can be cooked on the stove or in the oven for a stir-free option.


  • 4 cups chicken or veggie stock
  • 4 Italian style sausages
  • 2 tablespoons olive oil
  • 200 grams Swiss brown mushrooms, thickly sliced
  • 1 finely chopped brown onion
  • 2 crushed garlic cloves
  • 1 ½ cups Arborio risotto rice
  • 1 cup dry red wine
  • ½ cup finely grated parmesan
  • ½ cup finely chopped fresh chives
  • Shaved parmesan and extra chopped chives to serve


  1. Bring stock to the boil in a large saucepan. Reduce heat and keep at a gentle simmer.
  2. Remove and discard the skins of the sausages. Heat a large saucepan over high heat. Cook the sausage meat for 2 – 3 minutes, or until brown all over, using a wooden spoon to break the meat into small pieces. Set aside.
  3. Heat half the oil in the pan and add the mushrooms. Cook, stirring, for 2 minutes, or until golden. Set aside.
  4. Heat the remaining oil and add the garlic and onion and cook, stirring, for 5 minutes, or until the onion softens. Add the rice and stir for 2 minutes, or until the grains look slightly glossy. Add the wine and stir until the liquid is completely absorbed.
  5. Add half a cup of stock. Continue adding the stock, one ladle-full at a time, waiting until the liquid is absorbed before adding the next ladle.
  6. Cook for 20 minutes, or until the rice is tender yet firm, and the risotto is creamy.
  7. Remove from heat and stir in the sausages, mushrooms, parmesan and chives.
  8. Serve, topped with shaved parmesan and chives.

Oven version

  1. Preheat oven to 200 degrees Celsius / 180 fan forced.
  2. Follow steps 1 – 4. Add the stock, sausages, mushrooms, parmesan and chives to the rice mixture and stir to combine.
  3. Place risotto in a 10 cup capacity baking dish. Cover tightly with foil and bake for 40 minutes, or until most of the stock is absorbed and the rice is al dente (tender yet firm).


Spiced red wine poached pears

A deliciously grown-up desert, these delicious poached pears are the perfect end to your next winter night in.


  • 2 cups dry red wine
  • 1/3 cup caster sugar
  • 2 whole star anise
  • 2 cinnamon sticks
  • 1 vanilla bean, split
  • 4 just ripe Packham pears, peeled
  • 250 grams mascarpone
  • 2 tablespoons icing sugar
  • 2 teaspoons rosewater


  1. Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium saucepan over medium heat. Cook, stirring, for 2 minutes, or until sugar is completely dissolved.
  2. Add the pears and bring to the boil.
  3. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender.
  4. Using a slotted spoon, transfer pears to a heatproof bowl.
  5. Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes, or until syrup has thickened slightly.
  6. Pour syrup over the pears and set aside for 10 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill.
  7. Place the mascarpone, icing sugar and rosewater in a medium bowl and stir to combine. Transfer pears to a serving dish and drizzle with syrup. Serve with dollops of rosewater mascarpone.
Top tip: Can’t find whole star anise? You can easily substitute ¼ teaspoon or ground star anise. Rosewater can also be substituted for rosewater essence, and the vanilla beans for vanilla bean paste – 1 teaspoon is equivalent to one vanilla bean.
By FoodWorks | Lifestyle