Alsatian Bread Dumplings and Onion Sousbise

We’ve teamed up with Ôter Restaurant in Melbourne CBD to deliver you this scrumptious recipe, perfect to pair with our Marsanne Viognier on some of the up-and-coming Spring evenings – alone, with family, or with a group of friends – enjoy it in any social situation!

Altisan Bread Dumplings


  • 2 x whole eggs
  • 2 x egg yolks
  • 60g brown butter
  • 250g flour
  • 100g milk
  • 1tbsp seeded mustard
  • 1 x pinch salt
  • 10 x cracks black pepper 


  1. Combine eggs +  milk + seeded mustard. Whisk thoroughly.
  2. Add flour little by little until mixture is combined.
  3. Add brown butter (melted) and whisk until smooth mixture is achieved.
  4. Get a large pot of salted boiling water and push the pasta dough through a colander or sieve into water.
  5. Once the pastas start to float, strain and dress in olive oil to prevent them from sticking together.

White Onion Sousbise


  • 5 x white onion
  • 100g butter
  • 5 tsp white pepper
  • 5 tsp coriander
  • 1 tbsp fresh yeast
  • Milk to taste


  1. Melt butter and add sliced onion to the pot seasoning with a pinch of salt to help draw moisture out of the onions.
  2. Cook on a low temperature until the onions are soft. (Note: do not allow any colour on the onions or for them to catch as the sauce will not be white when blended)
  3. Add the spices + yeast and cook with a lid on for 8 minutes.
  4. Remove from pot and blend, adding a touch of milk to thin out the sauce.
  5. Season and strain. Reserve until needed.

Check out more from Ôter Restaurant here.


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