Kirrihill Regional Riesling 2023, Clare Valley $19

Serves 4

Total Time: 20 minutes

By Stevan Paul, Taste France Magazine

INGREDIENTS

• 240g Raclette Cheese
• 400g shaved Leg Ham, we prefer Skara from the Adelaide Hills
• 2 x Traditional Shallots
• 400g Sauerkraut – drained
• 8 slices Sourdough Bread
• Butter
• Extra Virgin Olive Oil (EVOO)
• 2 Tbsp Honey (optional)
• Thyme, 2 sprigs
• Cornichons

METHOD

1. Halve, peel and finely dice the shallot. Heat 3 tablespoons of oil in a frying pan, add the sauerkraut and fry for 8-12 minutes until light brown (first the liquid evaporates, then the frying process begins). Stir thyme leaves, honey (optional) and 1 tsp butter into the light brown fried cabbage, season with salt.

2. Toast the bread in the toaster or in a frying pan. At the same time, melt the cheese in the raclette oven (or in an oven-proof pan under the oven grill). Spread slices of toasted bread with butter, top 2 slices with leg ham and cabbage. Pour melted cheese over and top with remaining toasted bread. Serve with cornichons.