At Frogitt & Vonkel we want you to have the very best experience. That’s why we provide bespoke recipes with virtually all our wines. These food pairings are the ideal accompaniment to your wines because either the winemaker or our chef has tasted the wine and created a dish specifically to go with it. It’s all part of our investment in your enjoyment of wine!

Our Consulting Chef, the award-winning Craig Cormack, really came up with something fun for the Major’s Hill Shiraz… one of our all-time best-selling wines. Whilst everyone is familiar with Beef Satay, this recipe breaks the mould of store-bought marinades and peanut sauces in favour of preparing everything fresh and replacing the more common peanuts with exotic macadamia. Enjoy!

We Love: How the white pepper and spice of the Major’s Hill Shiraz just adds to the burst of flavour from the beef and satay sauce. A marriage made in heaven.

Alternative Pairing: We would recommend trying this dish with any of F&V’s exclusive Shiraz’s. Whilst the recipe used Major’s Hill, any good Shiraz will work well with it. Why not try the Radford Dale Syrah or the Metzer Syrah (if you were quick enough before it sold out)?


Asian Beef Skewers, homemade Satay Sauce

With Jasmin Rice


Ingredients – Beef

1kg                 Beef sirloin, cut into strips

500g               Jasmine rice

4 Tblsp          Chopped red shallots/onions (approx. 2 onions)

3 Tblsp          Roasted macadamia nuts

1 Tblsp          Roasted coriander seeds

1 Tblsp          Roasted cumin seeds

2 Tsp             Dried Chilli



Fresh coriander leaves for garnish


Method – Beef

In a small pan dry roast separately macadamia nuts, coriander and cumin seeds on medium heat approximately 2 to 3 minutes.

Place macadamia nuts, coriander seeds, cumin seeds and dried chilli in pestle & mortar and pound until smooth. Place into mixing bowl and mix in chopped shallots/onions.

Cut beef sirloin into strips and coat with mixture. Allow to marinade for 1 hour.

Remove strips from mixture, keeping the remaining marinade to one side for the sauce.

Season strips with salt + pepper place on skewer (preferably metal), seal on a hot skillet to cook to desired level.


Ingredients – Satay Sauce

Remainder of Marinade

½ cup            Coconut cream

1 tsp              Turmeric powder

1 tsp              Condensed milk

1 tblsp           Palm sugar

2 tblsp           Fish sauce

1 tblsp           Bourbon or rice wine vinegar

Pinch of white sugar


Method – Satay Sauce

Combine all ingredients in a mixing bowl, except for the remaining marinade, until thoroughly mixed.

Add remaining marinade, mix until thoroughly combined.

Add white sugar to taste.


Jasmine Rice

Cook in usual way until al dente.

Season water with a little salt.

Serve several skewers on each plate, drizzle with the homemade satay sauce and place a portion of rice next to the skewers.

You can buy Major’s Hill Shiraz here whilst stocks last, or why not chat to a Private Wine Merchant here to get the very best wine for your tastes?

You can find lots more bespoke recipes for our wines here.