2023 Culinary Demonstrations

Taste of the Terrace

At Mission Hill Family Estate, we are passionate about the art of wine and food, which is why we are thrilled to share the recipe and wine list that you explored during this culinary experience. We look forward to hosting you at our next event.

Strawberry Cake with Wild Rose & Rhubarb

Our delectable strawberry cake dessert bursting with wild rose and rhubarb was expertly paired with our new 2022 Reserve Rosé. A delicate wine that ever so graciously brings out the fruit flavours of the cake.

Yield: 8 portions

Strawberry Sponge Cake Ingredients

  • 110g All Purpose Flour
  • 5g Strawberry Powder
  • 120g Sugar
  • 5g Baking Powder
  • 1 Whole Egg
  • 55g Butter, melted but cooled
  • 110g Strawberry Puree
  • 15g Sour Cream, room temperature


Strawberry Sponge Cake Method

  1. Preheat oven to 320F and grease an 8×8 baking pan.
  2. In a bowl, sift dry ingredients together.
  3. In a bowl fitted for a stand mixer, add eggs and butter together and mix to combine. Add puree and sour cream and repeat.
  4. Whisk the dry ingredients into the wet until just combined. Pour into greased pan and bake for 10-15 minutes to spring.
  5. Cool Completely before portioning.


Pistachio Crumble Ingredients

  • 50g Butter, room temperature
  • 50g Sugar
  • 50g Flour
  • 50g Almond Flour
  • 15g Pistachio Paste
  • 5g Matcha Powder

Pistachio Crumble Method

  1. Place all ingredients in a mixing bowl. Mix on slow for 2-3 minutes until all the ingredients come together. Finish by hand with a rubber spatula or a blue scraper.
  2. Shape the dough into a log and wrap tightly with plastic cling wrap. Freeze overnight.
  3. Preheat oven to 120 C.
  4. Using a grater, grate frozen dough log onto a parchment lined sheet tray. Ensure crumble is evenly spread across the tray. Bake for 12 minutes.

Rhubarb Rose Gel Ingredients

  • 250g sugar
  • 250g water
  • 500g rhubarb, chopped into 1 inch pieces
  • 5g Agar Agar
  • As needed, Wild Rose Infused Sugar


Rhubarb Rose Gel Method

  1. In a sauce pan, bring sugar and water to rolling boil. Add rhubarb pieces. Turn off and remove from heat. Leave rhubarb in syrup as it cools.
  2. Once cooled, strain rhubarb and reserve liquid. Blend rhubarb together to make a smooth puree, adding any syrup as needed.
  3. Place puree to a sauce pan and turn to medium heat. Add wild rose infused sugar 1 tbsp at a time until desired flavor is achieved.
  4. Bring mix to boil and add agar. Allow to boil for two minutes to activate agar while whisking constantly. Pour into a dish and allow to completely set in the fridge.
  5. Once set, blend the gel together until smooth consistency is achieved.


Explore the Wines you Tasted

Explore our carefully-curated selection of wines featured during your Taste of the Terrace demonstration, with each one thoughtfully paired with each dish to enhance the experience.

2022 Reserve Rosé

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2021 Jagged Rock Vineyard Sauvignon Blanc-Semillon

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2020 Perpetua Chardonnay

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2017 Quatrain

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