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A Toast to our new Tempranillo Grenache

A Toast to our new Tempranillo Grenache

2nd Jun 2022

Fancy Toast & Splitting Hares

Roasted vegetables & blackened chicken
paired with our NEW Splitting Hares Tempranillo Grenache!

Thanks again to Another Food Blogger for wow-ing us with another delicious culinary creation to pair with our NEW Splitting Hares Tempranillo Grenache. 

Makes 8 slices

Prep = 10mins Cook = 60mins


2 eggplants (600g)
500g tomatoes
4 cloves garlic
1 red onion
2 red capsicums (500g)
6 tbsp olive oil
2 tbsp red wine vinegar
4 chicken breasts
2 tbsp olive oil
Spice rub
Sourdough bread
Parmesan cheese – optional 


Slice eggplant in ½ and make a criss cross pattern on flesh, being careful not to cut through the skin

Cut onion & capsicums in ¼’s

Place all vegetables into a roasting tray, drizzle with oil, vinegar and a generous amount of salt and roast @ 150c for 60mins

Once cooked – use a spoon/fork to scrape the eggplant flesh from the skin and break up the capsicum and red onion. This will combine them all together

If using, grate ½ cup parmesan into the roasted vegetables

Rub the chicken with oil and cover with your favourite spice rub *see tips for homemade version*

Grill @ 250c for 8-10 minutes and allow to rest for 2 mins before slicing

Drizzle bread in oil and grill until crusty

Essential Tools

Chef knives
Chopping board
Roasting tray
Grill pan or BBQ
Measuring/weighing utensils

Tips & Tricks

Another Food Blogger used a pre-made blackened seasoning rub but you can make your own by mixing 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp chilli or cayenne powder, 1 tsp dried oregano, 1 tsp salt and ½ tsp brown sugar

The vegetables will keep in the fridge for 2-3 days and can be reheated in the oven/microwave

Grilling the chicken is best as when you fry it the spice rub can tend to burn a little 

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