Fathers Day at Blackjack: Family Recipes & Perfect Wine Pairings

Father’s Day at Blackjack
Father’s Day is all about good food, family, and letting Dad put his feet up with a well-earned glass of wine. This year, we’ve picked two delicious recipes for the family to make for us as we put our feet up. Pair them with a Blackjack wine, and you’ve got a Father’s Day feast to remember.

Anna’s Oven-Baked Pumpkin Risotto

Creamy, comforting, and full of flavour — with most of the work done in the oven so the kids can spend less time stirring and more time making Dad a card.

What you’ll need:

• 700 g pumpkin, skin on, chopped

• 2 tbsp olive oil

• 2 tbsp butter (divided)

• 1 onion, finely chopped

• 250 g arborio or carnaroli rice

• 150 ml dry white wine

• 1 litre hot chicken or vegetable stock

• 1 tsp sea salt

• 3 tbsp freshly grated parmesan

• Pepper, to taste

How to make it:

1. Heat the oven to 190°C. Toss pumpkin with 1 tbsp olive oil and a pinch of salt, then bake for 30 minutes until soft.

2. In an ovenproof pot, melt 1 tbsp butter with remaining olive oil. Cook onion over low heat for 5 minutes until soft.

3. Stir in the rice and cook for 3 minutes. Add wine and let it bubble away.

4. Stir in the hot stock and sea salt, cover tightly, and bake for 20–25 minutes, until rice is tender but still has a little bite.

5. Peel pumpkin, cube the flesh, and stir into the risotto with remaining butter, parmesan, and pepper. Add extra stock if needed for a creamy, flowing texture.

6. Serve with more parmesan on top.

The perfect pairing: The sweet roasted pumpkin and creamy risotto are a dream with the Blackjack Cabernet Merlot, a medium weight palate, Bramble and red currant flavours combined with the creamy and peppery risotto match perfectly.

Credit:  Jill Dupleix Eats

Tom’s Chocolate Lava Cake

A soft, gooey centre wrapped in rich chocolate cake — it’s pure magic on a plate, and surprisingly easy to make. Perfect for the kids to whip up with a little help.

What you’ll need:

• 85 g bittersweet chocolate (70–74% cacao), chopped

• 45 g unsalted butter, plus extra for greasing

• 40 g granulated sugar, plus extra for dusting

• 1 large egg

• 1 large egg yolk

• ½ tsp vanilla extract

• Pinch of salt

• 15 g (2 tbsp) plain flour

• Icing sugar, to serve (optional)

How to make it:

1. Heat the oven to 220°C. Butter 2 medium ramekins.

2. Melt the chocolate and butter together over simmering water (or in the microwave in short bursts), stirring until smooth.

3. In a bowl, whisk sugar, egg, yolk, vanilla, and salt until pale and foamy.

4. Whisk in the flour, then fold in the chocolate mixture.

5. Pour into the ramekin and bake for 12–14 minutes, until set on the edges but soft in the middle.

6. Invert onto a plate, dust with icing sugar, and serve warm with ice cream.

The perfect pairing: The rich chocolate and molten centre shine with Mr Ramoy, a wine of depth, elegance and complexity, that is perfect for a special occasion.

Credit: Yossy Arefi