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Dinner with Head Winemaker Louisa Rose

April 15, 2020

Roasted Scotch Fillet Autumn Vegetables


Viognier is a variety that crosses the boundary of what we think of as traditional food and wine matches. The wine is rich and full-bodied with flavours of stone fruit, ginger and pepper.

Although you may normally pair red wine with red meats, Head Winemaker Louisa Rose says that viognier is also a perfect match with many flavours and food cuisines, including white and red meats.

Roasted Scotch Fillet, roasted with autumn vegetables and sourdough


  • 1.5kg Scotch Fillet
  • Tomatoes
  • Onion
  • Green Beans
  • Potatoes
  • Egg Plant
  • Fresh basil and rosemary
  • Salt, pepper, olive oil


Sour Dough: If you want to make your sourdough it’s easy, and it's a very similar theory to making wine using wild yeast, where you use the natural microorganisms in your environment – yeast and bacteria – to make your wine or bread. There are lots of books and websites you can find to get advice – and then it’s just flour and water and time! Making your bread, even if you use added yeast is very rewarding and lots of fun.

The meat: Brush the fillet with olive oil, sprinkle with salt and pepper. Brown on all sides and ends on the stovetop or BBQ plate, place on top of the rosemary in a baking dish and put in the oven to roast for about an hour at 180C – the time is dependent on how well cooked you like it. An hour should be medium (~70C internal temperature if you have a meat thermometer).

Potatoes: Put in the baking dish with the meat, brush with olive oil – turn over after 30 minutes.

Eggplant: Cut in half, score to make a diagonal pattern and brush with olive oil, sprinkle with salt and pepper and put flat side down in a hot pan to brown. Finish in the oven for 15 minutes. This makes a great lunch on its own or served on fresh bread, with yoghurt or grilled tomatoes.

Tomato sauce: Dice a small onion and fry in olive oil. When soft, add skinned and chopped tomatoes and roughly chopped basil. Season with salt and pepper and if needed - a little brown sugar. Simmer for 10 minutes and serve with the eggplant.

Beans: Top and tail and slice. Steam for a few minutes until bright green and just tender.

Enjoy with Yalumba Eden Valley Viognier or Yalumba Barossa Shiraz.

More Images

  • Dinner Louisa Rose
Louisa Rose Portrait

By Louisa Rose

A particular focus for Louisa is the developmental work at Yalumba with Viognier, and the creation of ‘The Virgilius’ Viognier – Yalumba’s pre-eminent white wine. Widely regarded as a leader within the industry, Louisa receives widespread recognition for her work with the variety.