After a long day, many of us enjoy a glass of vino. But in a world with so many choices, which drop do you drink? Is food pairing a thing you should care about? How can you impress your mates with the lingo without looking like a right Michael Scott? We’d advocate for drinking responsibly – not only in terms of consumption but also in credentials.

Founded in 1849 and based in the beautiful Barossa Valley, Yalumba is a family-run business that has worked with the land for over a century. Allowing Mother Nature to guide its processes and championing vineyard biodiversity, a trademark ‘less is more’ approach has solidified the brand as a pioneer in low-intervention winemaking. But, with grape power comes grape responsibility, and last year the team solidified its commitment to betterment with the launch of Yalumba GEN – a collection of 100% Certified Organic by the ACO, sustainably made vegan wines.

above KATIE WHITE OF OLIVE WOOD VEGAN

Like chips and dip or avocado and toast, every hero needs an equally delicious partner. And because good food and great wine is pretty much a no-brainer, in partnership with our friends at Yalumba, we asked vegan chef and champion of seasonal, plant-based cooking Katie White to write us a recipe that’ll pair perfectly with Yalumba GEN Organic Shiraz – available at independent bottle stores across the country.

WANT MORE FOOD CONTENT? RIGHT THIS WAY!

Caramelised Onion, Pine Nut and Fetta Tarte Tatin

recipe and photos KATIE WHITE

Serves 4 

INGREDIENTS

5 red onions
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup brown sugar
1 teaspoon salt
2 sprigs thyme
2 tablespoons vegan butter
100 grams vegan fetta
⅓ cup toasted pine nuts
1 sheet of puff pastry

METHOD

Peel and halve onions and lay cut side up on a lined baking tray. 

Drizzle olive oil, balsamic vinegar, brown sugar and salt over each half. 

Roast at 180 degrees Celsius for 30 minutes.

Rub vegan butter over the base of an 8-inch oven-proof frying pan or skillet.

Place the thyme into the pan followed by the onion halves cut side down. 

Sprinkle with feta and pine nuts.

Cover with pastry (cut off the corners to fit and use to fill edges).

Tuck the pastry in around the onions and use a fork to poke two holes into the centre of the pastry. 

Bake for 20 minutes at 180 degrees. 

Turn out immediately by placing your serving plate on top and flipping the pan. It works well with roast potatoes and salad!

THIS ARTICLE WAS PRODUCED IN PARTNERSHIP WITH OUR FRIENDS AT YALUMBA AND THEIR COLLECTION, YALUMBA GEN! COMMITTED TO BETTERMENT WITH A FIERCE DETERMINATION FOR THE FUTURE, THE FAMILY-OWNED WINERY BOASTS MORE THAN 173 YEARS OF SUSTAINABLE PRACTICE AND IS COMMITTED TO ALLOWING NATURE TO WORK ITS MAGIC WITH MINIMAL INTERVENTION. SHOP THE COLLECTION HERE.