1870 - Edition 6 - Perfect Pairings

38 PAGE De Bortoli Woodfired Range

Perfect Pairings

In this edition of 1870, we’re leaving the open road behind and settling in for the simple pleasures of entertaining at home.

We’ll explore the unbeatable duo: epic food and iconic drinks! It’s about finding those little moments to pour a great drink, plate up a great meal and enjoy it all with the people who matter most.

Perfect Pairings is all about matching your favourite wines, beers, and spirits with mouth-watering dishes that bring people together. Whether you're planning a casual night with friends or a big family feast, the perfect pairing can turn any meal into something unforgettable.

Think a bright, zesty Riesling with fresh seafood, a rich single malt whisky alongside a homemade apple pie, or an ice-cold beer with the best burger you've ever made.

Inside, you’ll find inspiring ideas from some of the incredible producers we’re proud to feature — highlighting the wines, beers, cocktails and spirits that fit seamlessly into everyday life

Ready? Let’s stir, shake, pour – and PAIR! Cheers! The Ritchies Liquor Team

Antipasti

Ritchies Grazing Boxes / 5

Aperol / 6

Devil's Corner Seafood Appetiser / 7

Innocent Bystander / 8

Cheese Pairings / 10

Cocktails By Tommy / 12

Starters

Vietnamese Style Chicken Rice Paper Spring Rolls / 15

Sticky Pork Spring Rolls / 16

Coopers & Smith's / 17

Pork & Apple Sausage Rolls / 18

Chilli Cheese Arancini / 19

Chicken Wings With Buffalo Trace Bourbon Glaze / 20

Sapporo & Sushi / 21

Mains

Meat Lover’s Chilli Pizza / 23

Seafood Pairings / 24

Seafood Platter with Thai Dipping Sauce / 26

Steve’s Favourite BBQ Prawns / 27

Pan Fried Whiting & Panzanella / 28

Chicken & Leek Pie / 29

Pork & Slaw Tortillas / 30

Smoky BBQ Bourbon Ribs / 31

Cocktails By Tommy / 32

Pepperjack / 34

Beef, Stout & Bacon Pot Pies / 35

Beef Stroganoff with Red Capsicums / 36

Chargrilled Ribeye with Roasted Vegetables / 40

Traditional Italian Osso Bucco / 41

Asian Beef Stir-fry / 42

Slow Roasted Lamb Shank With Balsamic & Honey / 44

Classic Bolognese / 47

Chilli, Lime & Miso Corn Cobs / 48 V

Vegan Mushroom Stew / 49 VG

Sides & Salads

Vietnamese Vermicelli Salad / 51

Lemon, Garlic & Parmesan Roasted Asparagus / 52

Baked Feta with Tomatoes & Olives / 53

Roasted Beetroot Salad with Goats Cheese / 54

Roasted Almond Flakes with Green Beans & Ricotta / 55

Sweet Treats

Coconut & Mango Ice Cream Cake / 57

Coconut Liqueur Snowballs / 58

Peanut Butter Whiskey Mousse / 59

Banoffee Shot / 59

Prosecco Scones / 60

Custard & Raspberry Tart / 61

Choc Cherry Cheesecake / 62

Chocolate Pairings / 64

Dark Chocolate & Salted Caramel Mousse / 66

Bread & Butter Pudding / 67

Grazing BOXES

ENTERTAINING MADE EASY!

Speak to one of our friendly Liquor team members in-store for Grazing Boxes wine matches.

Grazing Box For Two

A perfect grazing box for a small gathering with a good offering of tasty sliced meats sprinkled with cheese and antipasto to compliment.

Click to visit our online store to order for pickup and pay from your nearest store.

Grazing BOXES ONLINE STORE

A delicious assortment of cheese from all around the world perfect for any occasion. Our artfully designed grazing box will make the perfect impression.

For the meat eaters at your party that enjoy good charcuterie, this grazing box will win the hearts of your guests palates. Combined with some well known cheeses and dotted with grapes and dates, this grazing box could not be more perfect for either a starter or main dining selection.

Aperol Aperol Signature

It’s as simple as 3,2,1.

In a large wine glass full of ice, pour 3 parts Prosecco (90mLs), 2 parts Aperol (60mLs) & 1 part Soda water (30mls). Garnish with an orange wedge.

Aperol Brand Story

In 1919, Luigi and Silvio Barbieri created Aperol, a lighter aperitif unique to the region. Launched at the 1919 Padua International Fair, its bright orange hue, herbal notes, and refined bitterness made it a sensation.

In the 1950s, the Aperol Spritz was born, the perfect ratio of three parts Italian prosecco, two parts Aperol and a splash of soda became a popular drink at Aperitivo occasions throughout Italy.

Now, over a century later, Aperol continues to unite friends and family worldwide.

Aperitivo in Italy: The Ritual

Aperitivo is a cherished Italian tradition— an invitation to slow down and enjoy the simple pleasure of good company and delicious bites.

Typically, aperitivo takes place in the late afternoon to early evening. It's not a rushed affair but a leisurely moment, often enjoyed at local cafés or wine bars, where the clinking of glasses and laughter echo through bustling piazzas. The ritual is centred around light, refreshing drinks like the Aperol Spritz and small plates of food, known as cicchetti, which perfectly balance the bittersweet and zesty notes of the beverages.

An important aspect of aperitivo is the social connection. It’s a time to put away the worries of the day, enjoy lively conversation, and deepen bonds over shared experiences. Whether it’s discussing the day’s adventures or planning tomorrow’s endeavours, aperitivo creates a sense of belonging and joy.

What to Eat with Aperitivo: Cicchetti

To recreate the aperitivo ritual at home, focus on embracing the communal spirit. Set the scene with an Aperol Spritz and a spread of cicchetti—small plates traditionally served alongside afternoon drinks in Venice. Include options such as crostini with seasonal toppings, a platter of olives, cured meats, and cheeses, or refreshing salads with burrata and citrus. The Aperol Spritz, with its bittersweet rhubarb and citrus notes, pairs beautifully with the vibrant acidity of the crostini and provides a delightful contrast to richer dishes like burrata and cured meats. Prepare the Aperol Spritz using the classic 3-2-1 recipe: 3 parts Prosecco, 2 parts Aperol, and 1 part soda water, garnished with an orange wedge.

The true charm of aperitivo lies in its simplicity, elegance, and the warmth it brings to any gathering. So, raise a glass to this timeless Italian tradition and make it your own, wherever you are. Salute!

Devil's Corner premium Cuvée

At Devil’s Corner, we believe true character is shaped by the wild — carved by salt, wind, and time. Our Premium Cuvée is a tribute to Tasmania’s raw beauty: a blend of Pinot Noir and Chardonnay grown where land meets ocean.

Zesty citrus, creamy lift, and a crisp dry finish capture the cool-climate clarity of our home. It’s bold yet refined — unmistakably Tasmanian.

Serve chilled, simply: a dozen freshly shucked Tassie oysters. The creamy minerality of oysters meets its perfect match in the glass.

A seafood lovers haven as your guests indulge in fresh oysters and succulent prawns and add to this an exquisite cocktail sauce that will impress and pamper them with delicious flavours. Pair with a Ritchies Seafood Appetiser Grazing Box

INNOCENT BYSTANDER

PINOT NOIR 750ML

The 2023 Pinot Noir embodies a delicate equilibrium between captivating intellectual depth and sheer drinking enjoyment. Upon nosing, it emanates an alluring fragrance, characterized by the enticing aromas of ripe blueberries, boysenberries, cherries, and a touch of earthy dried spices.

INNOCENT BYSTANDER

PINOT GRIS 750ML

This Pinot Gris is a genuine people pleaser. A zippy, citrus-driven French style that’s fresh, textural, harmonious and lingers just long enough. Not too heavy, not too light, it’s the Goldilocks of the whites.

INNOCENT BYSTANDER

WATERMELON SPRITZ 750ML

Meet the new watermelon spritz, a delicious different wine. Packed with juicy, mouth-watering watermelon flavours and a refreshing finish. Enjoy chilled.

Cheese Pairings

BRIE

CHARDONNAY

PAIR WITH ROBERT OATLEY

SIGNATURE CHARDONNAY

SPEYSIDE WHISKY

PAIR WITH THE GLENLIVET

FOUNDER'S RESERVE

SINGLE MALT SCOTCH WHISKY

BLUE

BOTRYTIS

PAIR WITH DE BORTOLI NOBLE ONE

pairs with pairs with pairs with

PEATED WHISKY PAIR WITH LAGAVULIN 8 YEAR OLD

CHEDDAR

COONAWARRA CABERNET

PAIR WITH DIGIORGIO

COONAWARRA CABERNET

SPRITZ

PAIR WITH CHANDON GARDEN SPRITZ

APPLE CIDER

PAIR WITH SOMERSBY APPLE CIDER

BOURBON

PAIR WITH ANGEL'S ENVY BOURBON

HOPPY BEER

PAIR WITH 4 PINES PACIFIC ALE

Cheese Pairings

GOATS

SAUVIGNON BLANC

PAIR WITH GIESEN

ESTATE

SAUVIGNON BLANC

pairs with pairs with

LIGHT WHISKY PAIR WITH HIBIKI HARMONY WHISKY

CAMEMBERT

PARMESAN

SHIRAZ PAIR WITH BEST'S GREAT WESTERN SHIRAZ

BEER PAIR WITH BALTER XPA

BOURBON PAIR WITH BASIL HAYDEN RED WINE CASK BOURBON

PEATED WHISKY PAIR WITH TALISKER 10YO SINGLE MALT SCOTCH WHISKY

pairs with

SPARKLING PAIR WITH GEORG JENSEN CUVEE NV IRISH WHISKEY PAIR WITH JAMESON IRISH WHISKEY

GIN & TONIC PAIR WITH 23RD ST GIN & TONIC

FroSé

INGREDIENTS

– 250mL of De Bortoli Prosecco Rosé

– 250mL of Grapefruit Juice

– 1/2 cup of ice

– Thyme for garnishing

METHOD

1. Combine the De Bortoli Prosecco Rosé, grapefruit juice and ice in a large jug and blend until smooth.

2. Once combined, pour carefully into your cocktail glass.

3. Hint of thyme for garnish. Sit back and enjoy!

DE BORTOLI PROSECCO ROSÉ 750ML

TASTING NOTES

Lovely pale Rosé colour. Light and fragrant with notes of brioche, wild strawberry and pomegranate. Gentle creamy flavours, fine bubbles, fresh as a daisy and very drinkable.

CLICK TO PURCHASE pairS with

Sgroppino

INGREDIENTS METHOD

– 375mL De Bortoli Prosecco

– 375mL lemon sorbet

– 60mL vodka

– sprig of fresh mint

1. Place all the ingredients in a chilled metal bowl. Quickly whisk the ingredients together by hand until a light and frothy mousse forms.

2. Spoon the mixture into pre-chilled cocktail glasses or champagne flutes, garnish with a sprig of fresh mint and serve immediately.

DE BORTOLI KING VALLEY PROSECCO 750ML

TASTING NOTES

Pale with green hues. Fruit-driven with hints of green apple and wisteria. It tastes of apple and pear with fresh pithy lemon, gentle creaminess, complete with the very fine bubbles that we call ‘bead’.

CLICK TO PURCHASE

Vietnamese style chicken rice paper spring rollS

Vietnamese style chicken rice paper spring rolls are fresh and light rice rolls filled with delicious mint and coriander leaves, spring onion and cucumber. Complete with hoisin sauce and toasted peanuts for a delicious combination of flavours.

4 Serves 20 mins prep. 10 mins cook.

INGREDIENTS

– 500g Ritchies minced chicken

– 1 tablespoon sesame oil

– 1 tablespoons fish sauce

– 2 garlic cloves, crushed

– 25g dry rice vermicelli, cooked following the pack instructions

– 1 Lebanese cucumber, cut in fine strips

– 1 carrot, peeled and cut in fine strips

– 4 iceberg lettuce leaves, thinly sliced

– 3 spring onions, sliced

– ½ cup mint leaves (Vietnamese mint if possible)

– ½ cup coriander leaves

– 12 rice paper rounds to serve

– ¼ cup roasted peanuts, crushed

– ½ cup hoisin sauce

– Iceberg lettuce leaves

– Vietnamese mint leaves

METHOD

1. In a wok or large frying pan on a very hot flame add the oil and fry the chicken with the garlic. Stir rapidly and break down any lumps until cooked through. Season to taste with fish sauce (1 tablespoon should be perfect but add more if you need to), and allow to cool.

2. In a large bowl mix the chicken, vegetables, vermicelli and herbs until really well combined.

3. Set up a flat, damp and clean tea towel on the bench to roll your spring rolls on and your serving dish. Using a large frying pan or shallow bowl filled with warm water, soak the paper rounds 2 or 3 at a time, for about 30 seconds until soft.

4. As they soften transfer them one at a time to the damp tea towel. Lay them out flat and place 2 tablespoons of the chicken mixture on the side of the circle away from you. Roll the top edge over the mixture and then pull the sides in to the same width as the mixture. Place a few herb leaves at the bottom of the rice paper (so they show through the rice paper in the finished rolls) roll as tightly as you can and transfer to the serving dish. Repeat until all the mixture has been used. Keep covered and chilled until you are ready to serve them.

5. Serve with hoisin as a dipping sauce, scattered crushed roasted peanuts and extra lettuce and mint leaves to wrap them in.

StickySpringporkrolls

Crunchy, full flavoured Asian inspired finger food! These sticky pork spring rolls are a simple to make and delicious entrée or snack, perfect for any gathering. Serve hot on their own or wrapped in iceberg lettuce cups and sweet chilli sauce.

Mango shotta Spritz

INGREDIENTS

– 45mL Mango Shotta

– 90mL Prosecco

– 30mL Soda Water

Garnish: Orange slice and fresh mango.

METHOD

Add Mango Shotta to a wine glass filled with ice. Top with soda water and prosecco. Stir gently. Garnish with an orange slice and fresh mango. Enjoy!

Makes 25 25 mins prep 15 mins cook

INGREDIENTS

– 200g pork mince

– 200g pork fillet, diced

– 1 packed of 25 spring roll sheets/wrappers

– 1 tablespoon vegetable oil

– 1 teaspoon sesame oil

– 1 teaspoon ground star anise

– 2 teaspoons Chinese 5 spice

– 1 teaspoon ground cloves

– 1 tablespoon sweet soy sauce (Kecup Manis)

– 2 teaspoons light soy sauce

– 3 tablespoons brown sugar

– 1 tablespoon fresh ginger, grated

– 2 cloves garlic, crushed

– ¼ small red cabbage, finely shredded

– 1 cup fresh bean shoots

– 1 cup spring onions, sliced

– 1 tablespoon plain flour

– 1 tablespoon water

– 2 cups of vegetable oil for frying

TO SERVE

– 1 large iceberg lettuce, separated into cups

– sweet chilli sauce

pairS

METHOD

1. Heat the vegetable and sesame oil in a heavy based pan and add the pork mince and diced fillet, cook over a medium heat until it begins to brown. Add the garlic, ginger, spices, sugar and soy sauces and continue to cook until the meat is completely cooked through. Add the cabbage, spring onions and bean shoots, cook for a further 3 minutes then set aside to cool.

2. Place one sheet of spring roll wrapper with 1 corner pointing towards you. Place a small amount of the cool pork mixture in the middle of the wrapper towards the bottom corner, and roll away from you, folding the sides in as you roll to form a small cigar shape. To secure the roll, mix a little flour and water to form a paste and brush into the very top corner of the wrapper to stick the spring roll together when rolled. Repeat with the other wrappers until all of the mix has been used.

3. Heat the frying oil in a deep pan or wok over a high heat. Fry the spring rolls in batches until crisp and golden all over. Serve hot with iceberg lettuce cups (to wrap round the spring rolls) and sweet chilli sauce.

CooperS

pairS with

pairS with

To say we're “born to brew” may seem like a bold statement but after over 160 years of brewing, we believe it's true.

pairS with

pairS with

pairS with

pairS with

pairS with

COOPERS MILD ALE COOPERS SPARKLING ALE

METHOD

1. In a large bowl and using a large metal spoon, mix together the pork mince, red onion, apple, sage, one of the eggs, salt and pepper. Then, using clean hands, mix, squeeze and squash the pork mixture together until it starts to feel slightly sticky. This means the proteins are breaking down and your pork mixture will stick together.

2. Lightly beat the second egg. Line either 1 large baking tray or 2 smaller trays with baking paper. Place a sheet of pastry (still with the plastic sheet on) onto a board. Cut the pastry in half.

3. Divide the pork mixture into 8 and spread 1/ 8th down the centre of each half sheet of pastry, lengthways. Brush

INGREDIENTS

–

700g Ritchies pork mince

– 2 eggs

– 1 small red onion, very finely diced

– 1 medium green apple, cored and very finely diced

– 3 tablespoons very finely chopped fresh sage leaves

– 2 teaspoons sea salt

– 2 teaspoons freshly ground black pepper –

4 sheets frozen butter puff pastry (about 24 x 24cm), defrosted.

a little of the beaten egg down one long side of the half sheet of pastry. Using the plastic as a support, lift the pastry and roll evenly over the pork filling so the cut side sits under the roll. Divide each long roll into 3. Make 3 shallow cuts on the top of each sausage roll. Transfer to the baking trays, making sure that there is about 2cm between each roll, allowing for the pastry to rise.

4. Repeat with the remaining sheets of pastry and pork mixture. Brush each sausage roll lightly with beaten egg. Bake in the oven for about 25 minutes

or until crisp, golden and the pork is fully cooked through. Serve warm with tomato sauce, or relish.

Makes 24

25 mins prep 25 mins cook

pork & Apple sausage rolls

These bite-sized pork apple sage sausage rolls are perfect for entertaining. Easy to make and absolutely delicious! Juicy, slightly sweet and well-seasoned ground pork mince wrapped in a golden brown, buttery, flaky puff pastry. You will up your sausage roll game with this recipe!

Chilli Cheese arancini

METHOD

1. Preheat oven to 180°C. In an ovenproof casserole dish, melt butter over medium heat. Add onion and garlic and cook for 5 minutes or until soft. Add rice and cook until it becomes translucent, then add wine and increase heat to medium-high. Cook until all the liquid has evaporated.

2. Add stock and milk and bring to a simmer, cover and transfer to oven.

Bake for 30 minutes or until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.

3. Combine Chilli Cheese ingredients in a bowl. Add Chill Cheese mix to the cooled rice and mix to combine. Cover and place in the fridge for at least 2 hours, preferably overnight.

4. Make the coating by mixing together flour, salt and pepper in a shallow bowl. Put eggs in a second bowl and panko crumbs in a third bowl.

5. Scoop out large spoonfuls of the rice mixture and roll them into balls. Coat the balls in the flour mix, then the eggs and then the crumbs.

6. Cook balls by adding vegetable oil to a frying pan to a depth of about 2.5 centimetres. Heat oil over mediumhigh heat. Cook balls in the oil in batches, turning frequently so that they cook evenly. Remove when they are a deep golden brown. Drain on paper towel.

INGREDIENTS

FOR THE RISOTTO

– 4 tbsp butter

– 4 cloves garlic, minced

– 2 small brown onions, finely diced

– 3 cups Arborio rice

– 1 cup dry white wine

– 7 cups chicken or vegetable stock

– 2 cups milk

FOR THE CHILLI CHEESE

– 2 eggs

– 2 cups cheddar cheese

– 225 g cream cheese

– ½ cup mayonnaise

– ½ tsp garlic powder

– ½ tsp cayenne pepper

– ½ tsp onion powder

– 2 jalapenos, seeded and very finely diced

– 2 small red chillis, seeded and very finely diced

FOR THE CRUMB

– 1 cup plain flour

– 6 eggs, beaten

– 4 cups panko breadcrumbs

– 1 tsp salt

– Pinch of black pepper

– Vegetable oil

Chicken wingS with Buffalo trace Bourbon Glaze

KENTUCKY STRAIGHT BOURBON WHISKEY

Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.

Reviews

“One of the world’s great whiskies.”

Jim Murray's Whisky Bible

“The finish is long and lush.”

Wine Enthusiast Magazine

BUFFALO TRACE 700ML

INGREDIENTS

– 1 cup brown sugar

– 1 tsp minced garlic

– 1/2 cup water

– 1/2 cup Buffalo Trace

– 2-3 Tbs corn starch

– 4 Tbs soy sauce

METHOD

1. Whisk together all ingredients in a small pot, heating until boiling.

2. Reduce heat to medium-low and cook for 3-4 minutes, until glaze thickens a bit.

SAPPORO PREMIUM

BEER 24 PACK

The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavour and a clean finish. The perfect beer to pair with any meal and any occasion. Kampai!

Sapporo

The Making Of The Legendary BÎru

Sapporo is the oldest brand of beer in Japan, founded in 1876. The legend of our beer began with the adventurous spirit of Seibei Nakagawa, Japan's first German-trained brewmaster, but our story starts much earlier.

Fueled by an adventurous spirit, Seibei Nakagawa left Japan at the age of 17 at a time when doing so was strictly forbidden. His travels eventually led him to Germany where he learned the craft of brewing, a craft he would apply back home in 1876 as Sapporo’s first brewmaster.

Mixed Handroll Grazing Box

Great selection of freshly prepared Nori rolls, sliced into party size pieces. Traditional favourites California, Cooked Tuna, Salmon Avocado, Teriyaki Chicken, Katsu Chicken and Vegetarian.

Carnival Grazing Box

The quick and easy entertainer. Single filling bite sized pieces made with the freshest ingredients.

Meat lover’S chilli pizza

This one's for Jarrod, our friend who loves meat! Definitely one for the carnivores to enjoy, this meat lover's chilli pizza is easy to make and very tasty.

4 Serves

INGREDIENTS METHOD

– 4 medium sized pizza bases

– 500g Ritchies Beef stir fry strips

– 500g Ritchies Chicken stir fry strips

– 2 chorizo sausages, cut in 1cm slices

– 2 rashers rindless middle bacon, cut in 2cm slices

– 2 cups mozzarella, grated

– 1 cup tasty cheese, grated

– 1 medium red onion, thinly sliced

– 1 cup Mexican tomato and chilli salsa (as hot or mild as you like)

– 4 bullet chillies, thinly sliced (optional)

– extra virgin olive oil

TO SERVE

– smoky BBQ sauce

1. Preheat the oven to 200°C. Line 2 large oven trays with baking paper.

2. Using a little olive oil in a large frying pan, cook the chicken until it's just cooked through and remove from the heat. Then cook the beef, slightly pink, and chorizo. Drain all meat on absorbent paper once it's cooked.

3. Place the pizza bases on the oven trays and drizzle with a little olive oil. Divide the salsa between the 4 bases and spread evenly over the top of each one. Scatter a mix of both cheeses over each base (keep ½ a cup of mozzarella in reserve). Add the chicken, beef, chorizo and lastly the uncooked bacon. Finish each pizza with red onion rings, chilli slices (if your using it) and the last of the cheese.

4. Bake for about 12 minutes or until the cheese has melted and the pizza topping has turned golden. Serve very hot straight from the oven drizzled with BBQ sauce and maybe a mixed salad (or maybe not).

10 mins prep 25 mins cook

JACK DANIEL'S OLD NO. 7 WHISKEY 700ML

CLICK TO PURCHASE pairS with

Seafood Pairings

pairS with pairS with pairS with pairS with pairS with

ROSÉ PAIR WITH BERESFORD CLASSIC ROSÉ

PROSECCO

PAIR WITH SQUEALING PIG PROSECCO

PINOT NOIR

PAIR WITH LITTLE YERING PINOT NOIR

RIESLING

PAIR WITH PIKES RIESLING

CHARDONNAY

PAIR WITH COLDSTREAM HILLS YARRA VALLEY CHARDONNAY

SAUV BLANC

PAIR WITH ARA SINGLE ESTATE SAUVIGNON BLANC

PINOT GRIS/ GRIGIO

PAIR WITH WILDFLOWER PINOT GRIGIO

FIANO

PAIR WITH BREMERTON FIANO

SAUV BLANC

PAIR WITH DEVIL'S CORNER

SAUVIGNON BLANC

RIESLING PAIR WITH PEWSEY VALE RIESLING

GRENACHE

PAIR WITH GUIGAL CÔTES DU RHÔNE

SAUV BLANC

PAIR WITH STONELEIGH

SAUVIGNON BLANC

GIN

PAIR WITH BOMBAY SAPPHIRE GIN & TONIC 5.4%

VODKA

PAIR WITH GREY GOOSE VODKA

PINOT GRIS

PAIR WITH TAYLORS THE AROMANTIQUES

PINOT GRIS

Seafood Pairings

PINOT GRIS/ GRIGIO

pairS with pairS with pairS with pairS with pairS

with

PAIR WITH BELENA PINOT GRIGIO

FIANO

PAIR WITH BROWN BROTHERS ORIGINS FIANO

SPARKLING

PAIR WITH PIPERHEIDSIECK NV CHAMPAGNE

SAUV BLANC

PAIR WITH BROKENWOOD CRICKET

PITCH WHITE

SPARKLING

PAIR WITH JANSZ TASMANIA NV SPARKLING

RIESLING

PAIR WITH WYNNS COONAWARRA RIESLING

SPARKLING

PAIR WITH DEVIL'S CORNER NV SPARKLING

RIESLING

PAIR WITH PIKES RIESLING

ROSÉ PAIR WITH LA VIEILLE FERME ROSÉ

SPARKLING

PAIR WITH MUMM TERROIRS TASMANIA NV

RIESLING

PAIR WITH JIM BARRY WATERVALE RIESLING

SEMILLON

SAUV

BLANC

PAIR WITH VASSE FELIX CLASSIC

DRY WHITE

TEQUILA

PAIR WITH PATRÓN SILVER TEQUILA

PINOT NOIR

PAIR WITH PEPPERJACK PINOT NOIR

LAGER

PAIR WITH SAPPORO

Seafood Platter

with Thai Dipping Sauce

Cooked on the barbecue, this platter is packed with all your seafood favourites.

26 Serves

30 mins prep 15 mins cook

INGREDIENTS

– 1 cup olive oil

– 2 cloves garlic, minced

– 2 tbsp chopped dill

– Zest and juice of 2 lemons

– Salt

– Freshly ground black pepper

– 1 lobster, halved

– 24 green prawns, peeled (tails intact), deveined

– Scallops

– 4 Squid tubes

– Flat leaf parsley, finely chopped

– Lemon wedges

FOR THE DIPPING SAUCE

– ½ cup fresh lime juice

– 1 ¼ tsp lime zest

– ¼ cup fish sauce

– 2 tbsp brown sugar

– 2 tbsp minced lemongrass

– 1 garlic clove, minced

– 2 tsp chopped coriander leaves

– 1 tsp chopped mint leaves

– 1 small red chilli, deseeded and finely chopped

METHOD

JIM

1. Make dipping sauce by whisking together lime juice, lime zest, fish sauce and sugar until sugar dissolves. Add lemongrass, garlic, coriander, mint and chilli and stir well. Refrigerate until ready to serve.

2. Combine oil, garlic, dill and lemon zest and juice in a bowl and season with salt and pepper. Brush a little over crayfish, prawns and scallops.

3. Pat outside of squid tubes dry with paper towel. Cut each tube lengthways on one side and open out so that it is flat with inside surface facing up. Use a sharp knife to score diagonal cuts in the squid tubes, then slice into large triangular shaped pieces. Add squid to the bowl of olive oil mixture and set aside to marinate for 5 minutes.

4. Heat barbecue to medium high heat.

5. Add prawns and lobster, flesh side down. Cook prawns for 3-4 minutes. Cook crayfish for 1-2 minutes, then turn and cook shell side for 1-2 minutes. Add squid and cook squid for 2-3 minutes per side. Add scallops and cook for 1-2 minutes.

6. Transfer all seafood to a platter with the dipping sauce and serve garnished with parsley and lemon wedges.

Steve’s Favourite bbQ prawns

– 12 green king prawns, cut in half and deveined

– ½ bunch parsley, chopped

– ½ bunch oregano, chopped

– 2 garlic cloves, chopped

– zest of ½ lemon plus lemon wedge to serve

– 1 tsp dried chilli flakes

– ½ cup olive oil

– salt and pepper

– good quality mayonnaise to serve

– green tabasco to taste

1. In a bowl, combine the parsley, oregano, garlic, lemon zest, chilli flakes and olive oil. Add the prawns, toss well and leave to marinate for at least 30 minutes. Heat a grill or pan over a very high heat. Throw some salt on the barbecue and when it starts ʻpoppingʼ it is time to add the prawns.

2. Season the prawns with salt and pepper and grill flesh side down for 30 - 60 seconds, or until just starting to colour. Turn the prawns over and grill for a further 10 seconds, then remove from the grill and pile up on a plate. Squirt some more lemon juice over the top and serve with a pot of mayonnaise mixed with green tabasco.

Pan Fried Whiting & panzanella

INGREDIENTS METHOD

– ¼ cup plain flour

– ½ tsp sumac

– ¼ tsp ground white pepper

– 300g whiting fillets

– 60g butter

– sea salt

PANZANELLA SALAD

– 4-6 assorted tomatoes, sliced

– ½ ciabatta loaf, torn and toasted

– 1 Spanish onion, sliced

– ½ bunch of basil leaves, torn

– 10 fresh anchovy fillets, chopped

– 1 tbsp capers

– 2 tbsp extra virgin olive oil

– 1 lemon, juiced

4 Serves

20 mins prep 5 mins cook

1. Put the flour in a large snap lock bag with sumac, white pepper and season with sea salt. Seal and shake to combine. Open the bag and add the whiting fillets. Seal the bag again and shake gently to coat the fish in the seasoned flour.

2. Heat the butter in a large frying pan over medium heat and fry the whiting fillets for 2-3 minutes on each side, or until golden and the thickest part of the fillet is cooked through.

3. To make the panzanella salad, mix together all the remaining ingredients. Serve with the pan fried whiting fillets.

DE BORTOLI

LA BOHÈME PINOT GRIS 750ML

CLICK TO PURCHASE

pairS with

chicken & leek pie

pairS with

Asimple homemade pie made with Australian chicken and crisp pastry is something the whole family will enjoy. Try making double quantities of the filling and freezing half so its fast to make a second pie later.

METHOD 4-6 Serves

10 mins prep 60 mins cook

INGREDIENTS

– 3 chicken breasts, skin off

– 2 medium leeks, washed and chopped in 1cm slices

– 2 tablespoons olive oil

– 50g butter

– 2 tablespoons plain flour

– 2 cups low salt chicken stock

– ½ cup milk (optional)

– 2 bay leaves

– sea salt and freshly ground black pepper.

– 1 sheet of high quality butter puff pastry

– 1 egg, beaten

1. Using a large heavy bottomed frying pan, or sauté pan on a low to medium heat, add one tablespoon of the olive oil, gently cook the leek until it softens and starts to lightly brown. Remove the cooked leek from the pan and set aside.

2. Add butter and 1 tablespoon of olive oil to the pan, return it to a medium heat and cook the chicken until it changes colour. Sprinkle the chicken pieces with flour and stir to coat thoroughly. Pour in the chicken stock and milk, then add the bay leaf and stir until sauce starts to thicken. Turn heat down to low, add the cooked leeks and cook further for approximately 15 minutes on a slow simmer, stirring occasionally until the chicken is just cooked through.

3. Transfer to an oven proof pie dish, cover with cling wrap and set aside to cool (about 30-40 minutes).

4. Preheat oven to 180°C. Uncover the chicken and leek mix and brush the sides of the pie dish with a little water. Cover the pie with rolled puff pastry and poke a small hole in the centre to allow steam to escape during cooking. Using either your fingers or a fork, crimp the edge of the pastry and then decorate the pie with pastry offcuts. To turn the pie golden brown, lightly brush with beaten egg.

5. Bake the pie for 40-45 minutes or until the pastry is golden brown and the filling is piping hot. If the top starts to colour too quickly, cover pie with a sheet of grease proof or baking paper to prevent it going too dark too fast. Serve piping hot with mashed potatoes and your favourite green vegetables.

Pork & slaw tortillaS

Fancy something spicy and fast tonight? This easy tangy Mexican inspired pork dish ticks all the boxes especially for flavour. Increase or decrease the amount of chilli depending on your preferred heat levels.

INGREDIENTS METHOD

– 500g pork leg steaks cut in thin strips

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– ½ teaspoon red chilli flakes

– sea salt and freshly ground black pepper

– juice and zest of 1 lime

– 1 tablespoon olive oil

FOR THE SLAW

– 1 cup very finely shredded red cabbage

– 1 cup very finely shredded fennel bulb

4 Serves

15 mins prep

5 mins cook

– ½ cup finely sliced red capsicum

– 3 spring onions trimmed and cut in fine slices

– ½ cup picked and washed coriander leaves

– 2 tablespoons extra virgin olive oil

– juice ½ lemon

– sea salt and freshly ground black pepper

TO SERVE

– 8 warmed soft tortillas

– light sour cream

– spicy tomato salsa

– 4 lime cheeks (optional)

1. Mix the pork strips in a medium bowl with all the spices, lime juice, zest and plenty of salt and pepper. Cover and chill until ready to cook.

2. To assemble the salad, simply toss all the ingredients together in a bowl and season with salt and pepper to taste.

3. Just before serving cook the pork, using a large frying pan, wok or BBQ flat plate on a medium high heat. Add a little olive oil and cook off the pork turning as soon as it starts to change colour. Taking 2-3 minutes, the pork is ready when its cooked through and lightly browned.

4. Serve immediately on warmed soft tortillas. With a generous dollop of sour cream, a tablespoon of salad all topped off with the spicy pork and a extra squeeze of lime juice.

INGREDIENTS

– 60ml Espolòn Blanco Tequila – 15mL fresh lime juice

– Pink grapefruit soda, to top

– Garnish: lime wedge or grapefruit peel

METHOD

Add all ingredients to a tall glass with plenty of ice. Add soda last and stir to incorporate. Garnish with a lime wedge or grapefruit peel.

Smoky bbq bourbon ribs

These smoky BBQ and bourbon ribs are perfect for your next get together or soiree and are delicious finger food every body will love. Make sure you have loads of napkins on hand and make double quantities to feed all your friends… twice! Here’s what you’ll need.

INGREDIENTS

– 1 kilo pork spare ribs

– 2 tbs Wild Turkey 101 Bourbon

– ¼ cup caster sugar

– ¼ cup smoky BBQ sauce

– ½ tsp smoked paprika

TIPS

If barbecuing these ribs make sure the BBQ is on a low heat and baste with marinade and turn regularly to prevent burning.

METHOD

1. Preheat oven to 180°C or BBQ to low.

2. Combine the bourbon, caster sugar, BBQ sauce and smoked paprika in a large non – metallic bowl and mix well. Add the spare ribs to mix and marinate for up to 24 hours.

3. Place the ribs into a lined shallow roasting dish. Roast for 50-55 minutes turning and basting occasionally until the meat is very. Serve hot with potato salad and a chilled iced tea. Serves 4.

4 Serves 10 minutes prep 50 minutes cook

WILD TURKEY 101 BOURBON WHISKEY

700ML

Our Family of Whiskies come from our family of master distillers. For over 75 years, we’ve been making our whiskey at the top of Wild Turkey Hill in Lawrenceburg, Kentucky. It’s where spirited tradition and devotion to our craft come together to yield an unparalleled lineup of bourbon and rye.

CLICK TO PURCHASE pairS with

the Country & Western

INGREDIENTS

– 60mL Traveller Whiskey

– 30mL Agave Syrup

– Soda Water to Top

– Garnish: Lime Wedge

METHOD

Add traveller whiskey and agave to a rocks glass. Add ice and stir. Top with soda water and garnish with a lime wedge.

lynchburg lemonade

INGREDIENTS

– 30mL Jack Daniel's Old No. 7

– 15mL Triple sec

– 30mL Lemon juice

– 120mL Lemonade

METHOD

Fill a highball glass with ice. Pour in Jack Daniel's, Triple sec and lemon juice. Stir, then top with lemonade. Stir Again. Garnish with a lemon wedge.

DANIEL'S

CLICK TO

CLICK TO

Frozen margarita

INGREDIENTS

– 60mL El Jimador Silver Tequila

– 30mL Lime Juice

– 15mL Orange Juice

– 20mL Simple Syrup

– Garnish: Lime Wheel

METHOD

Fill a blender with ice and add all ingredients. Blend and serve in a salt-rimmed margarita glass. Garnish with a lime wheel.

Dark & Stormy

INGREDIENTS

– 30mL Bundaberg UP Rum

– Bundaberg Ginger Beer, to top

– 20mL Fresh lime juice

– Garnish: Lime wedge

METHOD

Fill a highball glass with ice. Squeeze in fresh lime juice. Fill with Bundaberg ginger beer. Top with 30mL Bundaberg UP rum. Garnish with lime wedge and enjoy!

Gold Rush

INGREDIENTS

– 60mL Maker's Mark Bourbon

– 25mL honey syrup

– 25mL fresh squeezed lemon juice

– Garnish: lemon rind

– For the Honey Syrup:

– 2 parts honey to 1 part hot water

BUNDABERG ORIGINAL UP RUM 700ML

CLICK TO PURCHASE

INGREDIENTS

– 45mL Southern Comfort

– 30mL Ruby grapefruit juice

– Ginger ale to top

– Dash of Bitters

CLICK TO PURCHASE

METHOD

Add Maker’s Mark® Bourbon, lemon juice and honey syrup to an ice-filled shaker. Give it a good shake. Strain over ice into rocks glass. Garnish with lemon wedge.

METHOD

1. Build over ice on a highball glass.

2. Garnish with a grapefruit wedge & mint sprig.

3. Cheers with mates and enjoy.

SOUTHERN COMFORT ORIGINAL 700ML

CLICK TO PURCHASE

Beef Cuts Lamb Cuts

Chicken Cuts

Pepperjack is famous for being the wine that champions the good honest match of steak and red wine and in 2014 released their ‘Graded’ range. Just as different cuts have different flavour, texture and appeal - so does wine. The result was the creation of two wines that best suited the characters of a scotch fillet or porterhouse: the Pepperjack Graded McLaren Vale Scotch Fillet Shiraz and the Pepperjack Graded Langhorne Creek Porterhouse Shiraz.

1. Chuck 2. Round 3. Rib

Shank

Brisket

Short Plate

Flank

Short Loin

Sirloin

Rump

1. Shoulder

2. Shank 3. Rack

Leg

Breast

Loin

Top Sirloin

Breast

Wing

Tail

Leg

Thigh

beef, stout & bacon pot pieS

INGREDIENTS

– 1kg Ritchies lean diced beef

– 3 tablespoons olive oil

– 2 medium onions chopped

– 6 rashers smoked rindless streaky bacon cut in 1cm thick strips

– 3 large carrots peeled and cut in thick slices

– 2 tablespoons plain flour

– 2 teaspoons brown sugar

– 300mls stout or dark ale

– 2 cups low salt beef stock

– 5 stems thyme 1 bay leaf and 5 stems parsley tied together with butchers string

– sea salt and freshly ground black pepper

– 3 sheets of defrosted butter puff pastry

– 1 egg beaten

6 Serves

pairS with

These cute and individual beef stout bacon pot pies make the perfect meal for one or many. Well worth the effort and the family will certainly let you know.

METHOD

1. In a large casserole on a medium low heat add 1 tablespoon of olive oil and the diced onion. Cook stirring occasionally for about 5-6 minutes until onion softens and starts to turn golden brown. Add the bacon and cook for another 1-2 minutes.

2. Dust the beef with flour and toss to coat the meat. In a large frying pan on a medium high heat. Add the remaining olive oil (add more oil if you need it) and fry the flour-coated meat in batches. Turning until its sealed and browned all over. Pour the stout into the frying pan and use a wooden spoon to ‘deglaze’ (scrap all the browned yummy bits off) the pan. Pour onto the browned meat in the casserole. Add the carrots and sugar. Pour enough beef stock into the casserole to just cover the meat, add the herbs, mix well.

3. Put the casserole lid on and cook either on the cook top on a low heat or in the preheated oven at 180ºC for about 1 hour or until the meat is tender. Remove from the heat and check the seasoning. Allow to cool slightly.

4. Preheat oven to 190ºC.

5. Divide the cooked beef casserole between 6 10cm ramekins or pie pots. On a lightly floured surface, place one sheet of puff pastry on top of the other; roll out slightly to ensure the sheets are stuck together. Use a 11 or 12 cm pastry cutter or saucer and cut 4 pastry circles. Fold the remaining pastry sheet in half, roll and cut 2 circles. Using your fingers make a deep scallop pattern around the edge of the pastry circles. Brush the edges of all the ramekins with water and place the pastry on top use a sharp knife to make a small hole in the top of each pie. Brush each one with a little beaten egg.

6. Bake for about 15 minutes at 190ºC until the pastry is well risen and golden and then turn the heat down to 140ºC and cook for another 15 minutes or until the filling is hot (if necessary cover the pastry with foil to stop it getting too dark). Serve with potato mash and greens.

Tip: You can make the pie filling up to 48 hours beforehand just refrigerate it until you need it

Beef Stroganoff

with Red Capsicums

4 Serves

15 mins prep

30 mins cook

INGREDIENTS

– 1 tablespoon smoked sweet paprika

– 2 tablespoons plain flour

– 500g Ritchies beef stir fry

– 3 tablespoons olive oil

– 50g butter

– 1 large onion, finely sliced

– 2 medium garlic cloves, crushed

– 1 heaped tablespoon Dijon mustard

– 1 small red capsicum, deseeded and finely sliced

– 8 button mushrooms, sliced

– 1 / 2 cup dry white wine

– 1 cup low salt beef stock

– 200ml pot sour cream

– sea salt and freshly ground black pepper

TO SERVE

– 300g (uncooked weight) of your favourite pasta cooked following the manufacturers instructions

– 2 tablespoons flat leaf parsley, chopped

Our beef stroganoff with red capsicums is a new take on an old favourite. It’s really quick and easy to make family meal. Red capsicums are added to the tender beef for colour and extra flavour.

METHOD

1. Place the beef in a freezer bag with the flour, a teaspoon of salt and a good couple of grinds of black pepper. Seal the bag and toss the beef to coat in the seasoned flour.

2. In a large sauté or frying pan on a medium high heat add the oil and the beef. Fry quickly for about 2 minutes until seared on all sides. Remove the meat from the pan and set aside.

3. Reduce the heat to medium low, add the butter and onion, use a wooden spoon to scrape off any flavour filled browned bits left over from the meat and cook for about 8 minutes. Add the capsicum, stirring occasionally for another 3-5 minutes until the onions are soft and starting to turn lightly golden and the capsicums have softened.

4. Add the garlic, paprika and mushrooms and cook for about 1 minute, until they smell wonderful. Add the wine, stock, mustard and beef, stir to combine. Bring to the boil and reduce the heat to a low simmer. Cook for a further 5 minutes until the sauce has reduced and thickened slightly. Check the seasoning an just before serving, stir in the sour cream.

5. Serve with your favourite pasta or rice. Top with a sprinkle of chopped parsley and a little extra paprika for colour.

The Campbell’s story at Rutherglen began in 1870 and is one of evolution, tenacity and determination, building on the experience of generations past with a dedication to innovation. From the beginning with founder John Campbell leaving the goldfields and heeding the wise words of Rutherglen’s first winegrower who said “Dig gentlemen , dig, but not deeper than the first 6 inches because there is more gold in the first six inches than there is lower down”; to his son David extending the cellars. Then Allen and his wife Isabel in the depression years, diversifying the property and introducing sheep, a move that proved invaluable during the wool boom.

Their sons Colin and Malcolm adding new technology and directions, extending the family vineyards and embracing new technologies.

The excitement of the fifth generation respectful of the past and adding their skills and expertise and dreams until this winery and its wines will in some way be stamped with the skill and personal ideals of every Campbell of Bobbie Burns.

One generation to start the dream, one generation to grow it, one generation to save it, one to expand it, and this generation to build for the future.

Dense ruby red with youthful crimson tints. Full of ripe dark fruit, with plums, blackcurrant and black berries complexed with spice and dark chocolate over a light oak background.

Palate:

A youthful rich wine with blackberries, spiced plums, earthiness and a hint of licorice. Smooth and seamless, with subtle French oak with fine grippy tannins to finish.

pairS with

There's a reason why Bobbie Burns strikes a chord, and it's not just the tiny price, it's the honesty it brings to the glass. Devoid of pretence or fancy winemaking, it remains a pure country wine in the best sense. Juicy black fruits, licorice strap, acacia and earth wrapped in the tidiest of oak and rolled into a delightful ode to Rutherglen old vine Shiraz. Timeless appeal.

De Bortoli

Heathcote is often referred to as a winemaking paradox. Seemingly impossible but capable of extraordinary wines of unique personality.

Woodfired

The Woodfired wines have a true sense of place and an identity defined by their origins. Shiraz & Cabernet and the most recent addition, Grenache, from the ancient, dry soils of the Heathcote region in central Victoria.

They represent the unique geography, climate and growing conditions of this famous region, and their elemental, brooding personalities are the perfect compliment to the universal style of cooking as old as time itself.

History & Geography

The unique red soils are the defining characteristic of Heathcote though. Strangely, they are very good at holding water, so the small amount of rainfall the region receives stays in the soil. Small, concentrated grapes are the result, and they make rich, concentrated wines.

Heathcote wines are defined by their inky depth of colour, and deep, dark, complex fruit and intense flavours.

Our Heritage

1928 Vittorio purchases a 55 acre mixed fruit farm. De Bortoli Wines is born.

1930s Arrival of the second generation, Florrie, Deen and Eola.

1951 Against his parents wishes, Deen De Bortoli at 15 years old leaves school to begin working in the winery.

1982 Darren De Bortoli creates the acclaimed Noble One.

1985 Noble One wins the Trophy for Best Botrytis Wine at the International Wine & Spirit Competition.

1990s Leanne De Bortoli and husband, winemaker Stephen establish the De Bortoli Yarra Valley Estate.

1997 De Bortoli Wines wins Australia’s most prestigious wine award, the coveted Jimmy Watson trophy for best young red.

2000s The Yarra Valley Chardonnay 1998 wins the Trophy for Best Chardonnay at the International Wine & Spirit Competition.

2007 Steve Webber is awarded Gourmet Traveller WINE magazine’s Winemaker of the Year.

2010s Limited edition Black Noble is released celebrating 90 years of winemaking.

2012s De Bortoli undertakes the largest solar array installation at the time, at their Bilbul site.

2018 Acquires Rutherglen Estates.

Click to read more about Our Heritage

Steve Webber

Winemaker

Winemaking

Winemaker Steve Webber has been making wines for almost half a century and has a special love of the Heathcote region. He describes what makes the Woodfired wines special and how he nurses them from grape to glass.

What do you taste in the Woodfired Wines?

Heathcote wines have a few unique flavour elements. There are hints of the Mediterranean shrubs called garigue that grow in the dry parts of those regions, subtle hints of fennel and licorice or star anise. The palate of Heathcote wines has a particular grittiness, result of both the fruit and the special tannin structure. You can even find the faintest suggestion of vintage port aromas and background notes of Violets.

When do you pick the grapes?

Picking is typically February. I think it’s a really unique region. The climate is tough and the summers are hot. But the soil is unique. It retains water and allows the grapes to ripen for a longer than expected time. We pick the fruit ripe at 15-15.5 baume and it can move to that level and beyond in a 24hr period, so the timing there is very very important.

Then what happens in the winery?

We do what we call 2 and 12, 12 tonnes of berries and two tonnes of whole bunches (which includes the stalks and stems). We don’t crush the fruit, we just let it start fermenting on its own with skins whole, doing what we call “pumping“ when you take the juice from the bottom and pump it back on top... and repeat....for 10-14 days. We can extract incredible colour and flavour but ensure that we’re gentle. We have to be gentle, we want to keep these tannins relaxed, we don’t want them to become too big.

Are the wines aged?

Yes. Definitely. These are big wines. They start out a little angry and we have to let them calm down. They are already so full of flavour that we don’t want too much oak flavour so we use only 10-15% new oak. The rest is old oak (2-3yr old barrels), mostly 225 - 500L barrels but we use some big 2,500L barrels as well. The barrels are a living thing. They breathe and along the way they help to soften the wine. Finally, after 9-12 months we are ready to bottle. The beauty of the Heathcote wine is that it has a naturally higher pH level than other wines that gives it that special softness and roundness.

My favourite description is five spice, that blend of fennel, star anise, sichuan pepper, cinnamon and cloves.”

Awards

Over time the Woodfired wines have won a host of awards.

Chargrilled Ribeye with Rosemary & Roasted Vegetables

INGREDIENTS

– 2 large ribeye steaks

– selection of seasonal vegetables

– 2 tbsp olive oil

– 2 sprigs of fresh rosemary

FOR THE STEAK BUTTER

– 200g salted butter, room temperature – 4 anchovy fillets, chopped – 2 garlic cloves, crushed – 2 tbsp dijon mustard

METHOD

– 2 tbsp parsley, finely chopped – 1 tsp chilli flakesbok choy), to serve

1. Use an electric mixer to beat butter in a bowl for 3 minutes until creamy. Add the rest of the steak butter ingredients and mix well.

2. Spoon the butter mixture onto a piece of foil to form a log. Roll up and twist the ends. Refrigerate for 1 hour before slicing into thick rounds to top a hot steak.

3. Preheat barbecue grill until very hot. Season and oil ribeye. Cook each side for about 5 minutes or to your liking, then let rest for a further 10 minutes.

4. Serve with a selection of vegetables that have been roasted in oil with sprigs of rosemary for 30 minutes on 200°C.

DE BORTOLI WOODFIRED HEATHCOTE SHIRAZ 750ML

This Woodfired Shiraz has deep red flavours with purple edge. Plump, dark fruits, fennel and olive spice, dark chocolate. Soft, rich, plump, balanced tannin, cured meats, wild spice, authentically Heathcote.

DE BORTOLI

WOODFIRED HEATHCOTE GRENACHE 750ML

Intense medium colour red with purple edge. Ripe blueberry and dark cherry characters, cedarwood and violets, soft, mouth coating, balanced tannin, authentically Heathcote.

2 Serves

1 hour prep 45 mins cook

DE BORTOLI WOODFIRED HEATHCOTE CABERNET 750ML

Intense dark colour red with purple edge. Ripe blackberry and blueberry characters, cedar-wood and liquorice. Soft, rich, mouth coating, balanced tannin, hints of classic Cabernet, authentically Heathcote.

Traditional Italian Osso Bucco

INGREDIENTS

– 4 – 6 pieces osso bucco (shin beef cut through the bone)

– 1 cup plain flour

– 2 tablespoons olive oil

– 2 medium to large onions diced

– 1 large carrot, peeled and finely chopped

– 3 cloves garlic, finely chopped

– 2 bay leaves, cracked

– 1 sprig rosemary

– 2 tablespoons tomato paste

– 800g diced tomatoes

– 1 teaspoon dark brown sugar

– ½ cup red wine

– 250mL beef stock

– sea salt and freshly ground black pepper to taste

FOR THE GREMOLATA

– ½ bunch flat leaf parsley, finely chopped

– finely grated rind from 2 lemons

– 2 garlic cloves crushed

METHOD

1. Preheat oven to 160°c. Place flour onto a plate and dust the osso bucco well.

2. Heat the oil in a large sauté pan or stove top casserole dish and brown osso bucco well on both sides and remove from the pan.

3. Add the onion and cook until just starting to soften and colour and then the other vegetables, garlic, bay leaves and rosemary cook for a further 2 -3 minutes.

4. Stir in the tomato paste, diced tomatoes, red wine and beef stock and return the meat to the pan. Heat stirring until liquid boils. Simmer and reduce liquid by 1/3. Cover and cook in the pre-heated oven 1 ½ hours or until meat is tender.

5. Just before serving, mix the gremolata ingredients and sprinkle over the hot osso bucco. Perfect served with soft polenta or mashed potatoes and steamed green beans.

Tip: This dish can also be cooked in a slow cooker or pressure cooker.

4-6 Serves

15 mins prep 1h 30 mins cook

BERESFORD ESTATE SHIRAZ 750ML

CLICK TO PURCHASE

asian Beef Stir-fry

2 Serves

INGREDIENTS

– 350g beef flank or skirt steak, cut into thin strips

1 red onion, cut into thin wedges – 1/2 red capsicum, seeded, cut into matchsticks

– 1/2 tbs vegetable or peanut oil

FOR THE MARINADE

– 1 tsp cornflour

– 1 tsp Chinese rice wine

– 1 tsp light soy sauce

– 1 tsp sesame oil

– 1 cm piece ginger, cut into matchsticks

METHOD

FOR THE SAUCE

– 1/4 cup (60mL) oyster sauce

– 1 tsp light soy sauce

– 1 tsp freshly ground black pepper

– 1/4 tsp caster sugar

– Pinch of salt

– 1 tsp cornflour

– 1/4 cup (60mL) water

– Steamed jasmine rice, to serve

– Steamed Asian greens (such as Chinese broccoli, spinach and bok choy), to serve

1. To make the marinade, combine the cornflour, rice wine, soy sauce, sesame oil and ginger in a bowl.

2. Add the beef to the marinade and stir to coat. Set aside for 10 mins to develop the flavours.

3. To make the sauce, combine the oyster sauce, soy sauce, pepper, sugar, salt, cornflour and water in another bowl.

4. Heat 2 tbs of the oil in a wok or frying pan over high heat. Add beef and stir-fry for 1 min or until browned. Transfer to a plate.

5. Heat remaining oil in the wok or frying pan. Add onion and capsicum and stir-fry for 1 min.

6. Return the beef to the wok. Stir fry for another 1-2 mins or until cooked through.

7. Add the sauce. Stir-fry until the sauce thickens and the beef and vegetables are well coated.

8. Season with pepper, if desired. Serve immediately with rice and Asian greens.

JACOB'S CREEK DOUBLE BARREL SHIRAZ 750ML

CLICK TO PURCHASE

In the heart of the Barossa Valley, Jacob’s Creek has been crafting exceptional wines since 1847.

It all began with Johann Gramp, a visionary who planted the first commercial vineyard on the banks of Jacob’s Creek. His legacy of innovation and craftsmanship lives on in every bottle of Jacob’s Creek wine.

Among their most celebrated creations is the Jacob’s Creek Double Barrel Shiraz. This wine is a testament to their commitment to pushing the boundaries of winemaking. The journey of this Shiraz begins with parcels of superior quality grapes, carefully selected and matured in traditional wine barrels. But the magic truly happens with the world-first Double Barrel technique. After the initial aging, the wine is finished in aged Scotch whisky barrels, adding layers of complexity that make this Shiraz richer, deeper, and smoother.

The Double Barrel Shiraz is a feast for the senses. Its deep crimson color with purple highlights catches the eye, while the aroma of blackberry, waffle cone, pecan nut, and vanilla bean, with subtle smoky notes, tantalizes the nose.

On the palate, it offers a symphony of ripe dark fruit flavours, complemented by charry oak and ground spice. This fullbodied wine boasts generous, round tannins and a pleasing, lingering finish that leaves a lasting impression.

At Jacob’s Creek, tradition is not a constraint but a foundation for innovation. They continuously strive to redefine winemaking, focusing on the evolving tastes of today’s wine drinkers. This forward-thinking approach ensures that each bottle not only honors their rich heritage but also propels the wine industry to new heights. The Double Barrel Shiraz is a perfect embodiment of this philosophy, offering a modern flavour that excites and delights with every sip.

Tasting Notes:

Colour – Deep crimson with purple highlights

Aroma - Blackberry, waffle cone, pecan nut and vanilla bean with subtle smoky notes.

Taste - Ripe dark fruit palate complemented by charry oak and ground spice. Full bodied with generous, round tannins and a pleasing, lingering finish.

Slowlambroasted shank

with Balsamic & Honey

PINGREDIENTS

– 4 lamb shanks

– 4 tablespoon olive oil

– 8 eschallots, peeled and cut in half – 1 bulb garlic, cut in half horizontally

– 2 cups red wine

– 1 cup balsamic vinegar

– 2 cups chicken stock

– ½ cup honey

– ¼ cup tomato paste

– 6 sprigs rosemary

– 1 bunch parsley, finely chopped

– 2 lemons zest

– 2 cups cous cous

METHOD

1. Preheat oven to 160°C or 150°C fan-forced.

2. Heat oil in the base of an ovenproof dish.

3. Season lamb shanks with salt and pepper, and sear in the hot oil.

atricia's Table Head Chef Jarrod Kelley put together this delicious lamb shank recipe designed to go well with a powerful red like Durif or Shiraz. CLICK TO PURCHASE pairS with

4. When shanks are browned all over, remove them from oil and set aside.

5. Add shallots and garlic to pan and gently sauté.

6. When shallots and garlic have softened a little, add tomato paste and cook for 2 minutes.

7. Add the red wine to the dish and bring to the boil.

4 Serves 1 hour prep. 4 hours cook

BROWN BROTHERS LIMITED RELEASE DURIF 750ML

Durif is a wine that is famous in North East Victoria. Bred by Dr Francois Durif in the 1880’s, the grape is characterized in the vineyard by its small berries, tight bunches and its ability to produce deeply coloured, highly flavoured, tannic red wine.

Brown Brothers first vintage of Durif was in 1989 from Rutherglen fruit. We then went on to plant at our Heathcote vineyard producing wine from this fruit in 2003.

8. When the wine has boiled add vinegar, stock, honey, rosemary and reserved lamb shanks.

9. Cover dish with foil & pop into the oven. Cook for approx. 4 hours or until lamb shanks are tender.

10. When lamb shanks are cooked, remove shanks from liquid and return the dish to the stovetop.

11. Reduce liquid until slightly thickened.

12. Prepare cous cous as per packet directions.

13. Place lamb shanks in serving dish and pour over the reduced glaze, sprinkle with the chopped parsley and grated lemon zest, serve with cous cous on the side.

We continue to produce a successful wine from the Heathcote vineyard. The Heathcote region is ideal for growing Durif, where the warm conditions through summer and autumn allow the grapes to ripen and develop dark colour and rich flavour.

The wine is a favourite in the cellar door and the winemaking team has a soft spot for it, especially seeing a line up of past vintages.

Pasta Making

Lesson & Lunch with the DiGiorgio Family

Bring out your inner Italian as you learn how to make and cook your own pasta, followed by a sit down lunch with members of the DiGiorgio Family.

Be greeted in cellar door before making your way to the barrel hall where your own station will be set up ready for you. Enjoy a glass of sparkling while the family tell you about their origins and migration to winemaking in Coonawarra.

Learn about the art of pasta making and a brief history before rolling up your sleeves and getting stuck in to your own batch. The DiGiorgio family will guide you through the kneading, rolling, cutting and cooking process then you will enjoy your creations with a handmade traditional sauce, parmigiano regiano, crusty bread and a green salad. There will be some tasty nibbles to snack on during the process and a traditional dessert followed by coffee and biscotti to finish, all enjoyed with DiGiorgio wines including an aged Cabernet Sauvignon.

VIEW OUR EXPERIENCES

Classic Bolognese

Made with authentic ingredients this classic bolognese sauce, known in Italian as ragù alla bolognese, is rich and hearty with wonderful depth of flavour and is a great base for many other dishes. Bon Appétit.

4-6 Serves

15 minutes prep 60 minutes cook

DIGIORGIO HEAD IN THE CLOUDS MONTEPULCIANO 750ML

CLICK TO PURCHASE

TIP

Always make at least double quantities of the bolognese sauce and freeze for later. It freezes well and is perfect for quick midweek meals when you are time poor. Also try this recipe using a 50/50 mix of beef or veal and pork mince.

INGREDIENTS

– 4 tablespoons extra virgin olive oil

– 2 medium brown onions, chopped

– 4 cloves garlic, crushed

– 1kg beef mince

– 1 tablespoon tomato paste

– 2 x 400g cans crushed tomatoes

– 2 cups (500mL) low salt beef stock

– 1 cup red wine or water

– 1 level teaspoon dark brown sugar

– 2 bay leaves

– 3 tablespoons fresh oregano, chopped or 3 teaspoons dried oregano

– 3 tablespoons flat leafed parsley

– 6 sprigs fresh thyme or 2 teaspoons dried thyme

– sea salt and cracked black pepper

– 400g spaghetti or pasta of your choice

– extra virgin olive oil to drizzle TO SERVE

– flat leaf parsley leaves

– shaved Parmesan

pairS with

METHOD

1. Use a large deep sauté or large frying pan over medium heat. Add the oil and onion then cook for 6-8 minutes or until the onion starts to soften and change colour.

2. Add the garlic and cook for a few more seconds until it becomes fragrant. Turn the heat to medium high add the mince and cook for 6-7 minutes, until it starts to brown (the colour adds flavour), breaking up any lumps with a wooden spoon.

3. Add the tomato paste and cook for a few seconds stirring all the time, followed by the water or wine, tomatoes, stock, bay leaf, herbs and the finally the sugar, stir to combine.

4. Bring to the boil, reduce the heat to low and simmer uncovered stirring occasionally for at least 1 hour or until thick and glossy. Season to taste with salt and pepper.

5. Cook the pasta following the manufactures instructions for al dente. Drain and drizzle with extra virgin olive oil.

6. Serve the pasta in one big bowl for sharing, topped with the Bolognese sauce, parsley and shaved Parmesan. Serve with crusty bread and a mixed salad.

Chilli, lime & Miso Corn Cobs

6 Serves

30 mins prep 20 mins cook

INGREDIENTS

– 6 corn cobs

– 60g butter

– 40g white miso paste

– Zest and juice of 1 large lime

– 1 red chilli, deseeded and finely chopped

– 2 tbsp vegetable oil

– 50g parmesan, grated

– Handful of finely chopped coriander leaves

METHOD

1. Cook corn cobs in a large saucepan of salted boiling water for 10 minutes, then drain and set aside.

2. Meanwhile mix together butter and miso paste in a small bowl. Add the chilli and the lime zest.

3. Preheat barbecue grill or a large frying pan over high heat.

4. Brush corn cobs with vegetable oil and add to the grill. Cook, turning regularly until golden and slightly charred.

5. Remove from heat and brush with butter mixture. Squeeze with lime juice, sprinkle with parmesan and coriander leaves and serve.

PATRÓN REPOSADO TEQUILA 700ML pairS with

CLICK TO PURCHASE

Spicy Margarita

INGREDIENTS

– 60mL PATRÓN Reposado

– 30mL Fresh Lime Juice

– 30mL Agave Syrup

– 3 Seedless Jalapeño Slices

– Tajin Rim

– Lime Wheel for Garnish

METHOD

Gently muddle the jalapeño slices in the cocktail shaker. Add tequila, lime juice, agave, and ice to shaker. Shake and strain into a rocks glass rimmed with Tajin over fresh ice. Garnish with lime wheel and one more jalapeño slice.

Vegan Mushroom Stew

We have a friend who is a vegan coeliac and we are often on the lookout for tasty dishes that she can eat but can also be enjoyed by everyone. The Balsamic vinegar and soy sauce in this recipe enhance the bold ‘meaty’ flavours of this dish.

By Leanne De Bortoli

INGREDIENTS

– 3 tbsp olive oil

– ¼ cup balsamic vinegar

– 1 onion, chopped

– 2 tbsp soy sauce (gluten free option)

– 1 cup carrots, chopped

– ½ cup white (or red) wine

– 1 cup celery, chopped

– 3 medium potatoes, chopped

– ½ tsp chilli flakes

– 1 can split red lentils (and/or chickpeas)

– 500g mixed mushrooms, halved or chopped (any ‘meaty’ type)

– 1 tin chopped tomatoes

– 3 cloves garlic

– 3 cups vegetable stock (or stock cubes with water)

– 2 tsp fresh thyme, chopped finely

– 2 bay leaves

– 1 tsp oregano, chopped finely

– 1 cup green beans or peas

– 1 tsp sage, chopped finely

– Salt and pepper to taste

– 1 tsp paprika

– Fresh parsley, chopped

METHOD

1. Heat oil in pan over medium heat. Add onion, carrot, celery and chilli flakes along with a little salt and pepper. Cook until vegetables start to soften.

2. Add mushroom, garlic, thyme, oregano, sage, paprika and cook for 3 to 4 mins, stirring occasionally.

3. Stir in Balsamic vinegar and soy sauce to deglaze pan. Add wine and allow to simmer. Add potatoes, lentils (and/or or chickpeas), tomato, stock and bay leaves and stir. Bring to a simmer over medium-high heat and stir. Reduce heat and allow to simmer gently for 10 to 15 minutes or until potatoes are tender.

4. Add beans/peas for the last few minutes of cooking. Season with salt and pepper to taste. Garnish with fresh parsley and serve with steamed rice or mashed potatoes.

Vietnamese Vermicelli Salad

with Lime Poached Chicken

INGREDIENTS

– 2 x chicken breasts, skin off

– 1 litre of low or no salt chicken stock

– 2 limes, halved

– 1 tablespoon fish sauce

– 2 medium cloves garlic, peeled and sliced

– 1 x 5cm piece ginger, peeled and sliced FOR THE SALAD

– 2 x 200g packet of vermicelli

– ½ iceberg lettuce, shredded

– 1 Lebanese cucumber, julienned

– 1 large carrot, peeled and julienned

METHOD

– 2 spring onions, julienned

– 1 cup bean sprouts

– ½ cup mint, chopped

– ½ cup coriander, roughly chopped

– ½ cup Vietnamese mint, leaves only

– ½ cup roasted peanuts FOR THE DRESSING

– 4 tablespoons lime juice

– 2 tablespoons caster sugar or grated palm sugar

– 2 tablespoons fish sauce

– 1 red chilli, thinly sliced

1. Place the stock, garlic, fish sauce, ginger and halved limes (squeeze the juice into the water first then add the lime skins) into a saucepan and bring to the boil.

2. Add the chicken and return to the boil. Reduce heat and simmer gently for 15 minutes or until the chicken is just cooked through. Remove the chicken and set aside to cool. Once the chicken has cooled, shred with a fork.

3. Place the vermicelli in a bowl and pour boiling water over until they are just covered. Cover in cling film and set aside for around 5 minutes, or until soft. Rinse in a colander with cold water and drain well.

4. In a large mixing bowl, place the shredded chicken, lettuce, cucumber, carrot, spring onions, bean sprouts and fresh herbs, then add the drained noodles.

5. Combine all of the ingredients for the dressing in a small bowl or jug, give the dressing a quick whisk. Then taste and adjust lime juice, sugar and fish sauce balance (it should be sweet, salty and sour all at the same time). Pour the dressing over the noodles and mix through well with clean hands, ensure all of the ingredients are well combined. Scatter with roasted peanuts to serve.

This fresh, vibrant and flavourful Vietnamese vermicelli salad with lime poached chicken is a wonderfully refreshing light meal, perfect for the warmer weather.

4-6 Serves

5 mins prep 15 mins cook

Lemon, Garlic & Parmesan Roasted Asparagus

INGREDIENTS

– 3 bunches asparagus

– 2 tbsp olive oil

– 1 lemon, zested and then sliced

– 3 cloves garlic, sliced

– Salt, to taste

– Freshly ground black pepper, to taste

– 2 tbsp Parmesan, finely grated

8 Serves 25 mins cook

METHOD

1. Preheat oven to 210C.

2. Line a baking tray with baking paper.

3. Trim asparagus to remove woody ends.

4. Combine olive oil, garlic, lemon zest and salt and pepper in a large bowl. Add asparagus and toss to coat well.

Tip contents of bowl on to baking tray and arrange asparagus in a single layer.

5. Roast asparagus in oven for 15 – 20 minutes or until it is tender.

6. Remove from oven, place on a serving platter and sprinkle with grated Parmesan to serve.

INGREDIENTS

– 50mL Grey Goose Vodka

– 10mL dry vermouth

– Dash of orange bitters

– Garnish: lemon twist

METHOD

Add Grey Goose, vermouth and bitters to a cocktail shaker filled with ice, shake and strain into a chilled martini glass, garnish with a twist of lemon. CLICK TO PURCHASE

Baked Feta

Olives

8 Serves 40 mins prep with Tomatoes &

Flavourful and fresh, this is a terrific side dish or hearty enough to enjoy on its own.

– 500g feta

– 750g mixed tomatoes

– 1 punnet cherry tomatoes

– 200g Kalamata olives, stones removed – Loaf of sourdough bread – Salt and Pepper – Olive oil – Bunch of fresh basil

INGREDIENTS METHOD

1. Preheat oven to 180C

2. Roughly chop/crumble the feta into large chunks.

3. Chop large tomatoes roughly, leave cherry tomatoes whole.

4. Cut bread into large chunks.

5. Place feta, tomatoes, olives and sourdough in a baking tray and drizzle with olive oil. Season with salt and pepper and cook for 30 minutes or until the tomatoes are soft.

6. Serve scattered with basil leaves.

WYNNS COONAWARRA ESTATE MICHAEL SHIRAZ 2021 750ML

Michael Shiraz is Wynns Coonawarra Estate’s best-ofvintage Shiraz. Named after David Wynn’s young son, the fruit used for this wine comes from the best vineyard sites in Coonawarra and is only made in years when the best quality fruit is available. The wine is a legend of the Australian wine story with good examples of the 1955 Michael offering an outstanding experience.

CLICK TO PURCHASE

Roasted Beetroot Salad

INGREDIENTS

– Pickled beetroot

– 3 medium beetroot

– 200g Yumi’s beetroot dip

– 2 -3 mandarins, peeled and sliced into round wheels mandarins.

– 2 Tbsp. hazelnuts, toasted until scorched, chopped

– 40g store bought packet beetroot chips

– ¼ bunch Mint leaves

QUICK PICKLE

– 1 tsp. flaked salt

– 30mL Spiral maple syrup

– 80mL cider vinegar

with Goats Cheese

4 Serves

20 mins prep 25 mins cook

ROAST BEETROOT

– 6 small beetroot with stalks if possible, different colours, red, rainbows, golden

– salt flakes

– Pepper

– 1 tsp. cinnamon

– 40mL extra virgin olive oil

PICKLING LIQUID

– 40mL Maple syrup

– 80mL apple cider vinegar

– 1tsp salt flakes

Agluten free roasted beetroot with goats cheese recipe from The Intolerant Cooks, brought to you by Ritchies Supermarkets and Liquor.

METHOD

1. Preheat oven 200°C.

2. To roast the beetroot cut the 6 beetroot in 1cm slices. Toss them in cinnamon, salt pepper and 40ml extra virgin olive oil. Lay on a baking tray, roast for 20-30 minutes until cooked through. Remove from the oven and allow to cool.

3. To make the pickled beetroot, peel the beetroot, slice thinly on a mandolin and julienne. Pour over maple syrup, vinegar and salt, toss and set aside for about 15 minutes or so.

4. To assemble the salad, spoon a generous amount of beetroot dip on the bottom of a platter, top with roasted beetroot slices and mandarin. Sprinkle a little salt on the mandarin. Scatter over pickled beetroot, crumbled goats cheese, beetroot chips and hazelnuts.

Tip: For nut alternatives, use almond, walnuts or pepitas. Use oranges or blood oranges in place of mandarins

pairS with

SEPPELT SPARKLING

SHIRAZ NV 750ML

CLICK TO PURCHASE

Roasted Almond Flakes

with Green Beans & Ricotta

6 Serves

15 mins cook

This scrumptious dish is super versatile because you can eat it straight away served warm, or if you want to get ahead, prepare it in advance setting the roasted almonds aside to toss in just before serving.

INGREDIENTS

– ¾ cup flaked almonds

– 500g green beans, trimmed and chopped in half

– 4 tbsp water

– 3 tbsp olive oil

– 2 cloves garlic, minced

– Sea salt

– Zest of 1 lemon

– 100g ricotta

– 3 tbsp chopped flat leaf parsley

METHOD

1. Dry roast flaked almonds in a large frying pan over low heat until golden, then pour into a bowl and set aside.

2. Increase heat to medium, add beans and water to the frying pan and saute for 1 minute. Add garlic and olive oil and continue cooking until the beans are bright tender.

3. Add a generous pinch of salt, the lemon zest and the roasted almonds.

4. Remove from the heat, add ricotta and parsley and serve.

Coconut & Mango Ice Cream Cake

METHOD

1. To make the mango ice cream, add mango to a food processor and blitz to a puree.

2. Add 230 grams of the caster sugar and 700 millilitres of coconut milk to a saucepan over medium heat. Cook until the sugar has dissolved, ensuring that it does not boil.

3. Pour mango puree into a bowl, cover with milk and sugar mixture and stir to combine. Cover and refrigerate for 8 hours.

4. To make the coconut ice cream, add remaining sugar and coconut milk to a saucepan with the coconut cream. Cook over medium heat until the sugar dissolves, ensuring that it does not boil.

5. Transfer to a bowl, cover and refrigerate for 8 hours.

6. Take coconut ice cream from the fridge and place in an ice cream machine, churning according to the machine’s directions.

7. Line a 7 x 9.5 x 19.5 centimetre loaf pan with baking paper, extending the paper 4 centimetres above the edges on all sides. Scoop coconut ice cream into the loaf pan and smooth the top with a spatula.

8. Repeat with the mango ice cream, churning and scooping on top of the coconut ice cream layer. Place in the freezer for at least 8 hours, or overnight.

9. To serve, remove from the freezer and use the extra baking paper to help unmould the cake onto a serving plate. Top with fresh tropical fruit of you choice.

INGREDIENTS

– 4 large mangoes, peeled, pitted and chopped – 390g caster sugar, divided – 900mL coconut milk, divided – 400mL coconut cream

Coconut liqueur Snowballs

Coconut liqueur snowballs… is this heaven? Possibly. Creamy white chocolate, a little crunch from the desiccated coconut and just a hint of coconut rum. Make sure you hide these if you want to eat some yourself!

METHOD

1. Place the cream, butter and chopped chocolate in small heavy pan on a very low heat. Melt slowly, stirring often.

2. Remove from the heat add the Malibu and coconut. Mix well, transfer to a bowl, cover with cling film and refrigerate for about 4 hours or until totally cool and set to a very thick paste consistency.

3. Remove the white chocolate and coconut mix from the fridge and use a small ice cream scoop or melon baller to scoop out rough balls of the mixture about 2.5cm across.

INGREDIENTS

–

200g good quality white eating chocolate, chopped

– ½ cup thick pure cream (not thickened)

– 25g butter

– 1 cup unsweetened desiccated coconut

MALIBU ORIGINAL LIQUEUR 700ML

– 1 tablespoon Malibu coconut liquor (leave this out for kids)

4. Place a generous amount of shredded coconut in the palm of your clean hand, place the rough chocolate ball on top of the coconut, scatter with a little more and roll between your two palms into a smooth ball totally coated with shredded coconut.

5. Transfer the completed snowball to a plate loosely scattered with more shredded coconut repeat with the rest of the white chocolate mixture. Cover and refrigerate until ready to serve.

CLICK TO PURCHASE

Piña Colada

INGREDIENTS

– 50mL Malibu Original

– 50mL Pineapple Juice

– 25mL Cream of Coconut

– 12.5mL Lime Juice (optional)

– Garnish: Pineapple Slice

– Ice

METHOD

Fill a shaker with ice cubes. Pour in Malibu Original, pineapple juice, cream of coconut and lime juice (optional).Shake for 8-12 seconds and strain into a hurricane glass with ice. Garnish with a pineapple slice and enjoy!

Peanut Butter Whiskey Mousse

INGREDIENTS

– 115 grams cream cheese

– 60 grams icing sugar

– 1/2 tsp vanilla extract

– 50ml Sheep Dog Peanut Butter Whiskey

– 65 grams peanut butter

– 120mL heavy cream

– Pinch of salt

1. Whisk together all of your ingredients (not including the heavy cream)

2. Once combined, fold in the heavy cream

3. Top with peanuts and a pinch of salt

Banoffee shot

INGREDIENTS METHOD METHOD

– 15mL of Sheep Dog Peanut Butter Whiskey

– 15mL of banana liqueur – Ice

1. Add whiskey and liqueur into a shaker. Add ice and shake

2. Strain into shot glass rimmed with biscoff spread and crushed nuts.

Prosecco Scones

with Strawberry Jam

INGREDIENTS

– 4 cups self-raising flour, sifted

– 300mL cream

– 300mL Brown Brothers Prosecco NV

– Brown Brothers Prosecco Jam*, to spread

METHOD 5 mins prep 15 mins cook

1. Preheat the oven to 200°C.

2. Sift flour into a large bowl, add cream and Prosecco.

3. Mix together with a fork, until combined.

4. Pat onto a well-floured board, cut with a floured scone cutter, and place on a baking tray.

5. Bake for 10-12 minutes.

6. Cool on trays, and serve with your choice of strawberry or raspberry jam. Add a dash of whipped cream, and a glass of Prosecco to drink!

From a cheeky Mother's Day brunch to an elegant afternoon tea affair, this simple recipe combines two of our favourite treats: baking and bubbles.

Best paired with, naturally, more bubbles!

*You can purchase a jar of wineinfused jam from our Milawa Cellar Door; these are smallbatch, artisanal products made in collaboration with local producers. Alternatively, substitute with a jam or topping of choice!

BROWN BROTHERS KING VALLEY PROSECCO NV 750ML

Custard & Raspberry tart

INGREDIENTS

FOR THE PASTRY

– 155g plain flour

– 75g vegan or plant-based butter

– 35g caster sugar

– 1 tbsp cold water

FOR THE CUSTARD

– 360g silken tofu

– 310mL plant based milk

– 55g cornflour

– 65g caster sugar

– 2 tbsp vegan or plantbased butter

– 1 tbsp vanilla extract

– Pinch of turmeric

TO SERVE

– Fresh raspberries

– Icing sugar, to dust

METHOD

1. Preheat oven to 180°C.

2. Grease and line the base of a 36 x 13 centimetre tart tin.

3. Add plain flour, butter and caster sugar to a food processor and blend. If the mix is too crumbly, add some cold water and mix until you have a dough that is pliable but not too wet.

4. Turn dough out onto a lightly floured surface and roll out to ½ centimetre thickness. Place dough into the prepared tin, pressing into the base and sides. Trim excess dough and prick the bottom with a fork. Bake for 10-15 minutes or until it is a light golden colour. Set aside to cool in the tin.

5. Blend the tofu using a stick blender or in a food processor until smooth, then add the other custard ingredients and blend until smooth. Transfer ingredients to a saucepan over medium heat and cook for 10-15 minutes, stirring constantly. The custard is ready when it has a thick, pourable consistency. It will thicken and firm up when it cools. Remove from heat and allow to cool for 10 minutes, stirring occasionally.

6. Pour custard into tart base and refrigerate until set, approximately 4 hours.

7. To serve, decorate with raspberries and dust with icing sugar.

Duck

Build all ingredients except the lemonade in a cocktail shaker filled with ice. Shake well and pour into a cocktail glass and top with lemonade. Garnish with an orange slice and optional maraschino cherry.

Choc Cherry cheeSecake

10-12 Serves

40 mins prep

INGREDIENTS

– 1 packet Arnott’s Choc Ripple biscuits

– 50g desiccated coconut

– 125g unsalted butter, melted

– 400g cherries, pitted

– 85g pack of raspberry jelly crystals

– 350g cream cheese

– 70g caster sugar

– 400mL thickened cream

TO DECORATE

– 90g dark 70% cooking chocolate, divided – 100mL thickened cream

– 3 x 52g Cadbury Cherry Ripe bars

– 50g whole cherries

METHOD

pairS with

COOPERS BEST EXTRA STOUT

CLICK TO PURCHASE

1. Grease a 20 centimetre springform pan and set aside.

2. Blitz biscuits and coconut in a food processor to resemble fine breadcrumbs. Add melted butter and blend until combined.

3. Pour the mix into the springform pan and press firmly to cover the base with the biscuit mixture. Refrigerate.

4. In a clean food processor, blitz cherries until smooth. Pour into a small saucepan and bring to the boil. Simmer over a medium heat for 2 minutes, to soften the cherry pulp. Remove from heat and add jelly crystals, whisking to dissolve. Set aside to cool to room temperature.

5. In an electric mixer beat together the cream cheese and sugar until combined and softened. Add cooled cherry mix and beat until smooth. Lastly add the cream and beat well to combine.

6. Pour mixture into prepared pan, cover with clingfilm and refrigerate for 6 hours or overnight.

7. When ready to decorate make the ganache; finely chop 50g of the cooking chocolate. Heat the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and add the chopped chocolate to the pan. Gently swirl the pan to disperse the chocolate into the cream. Leave it to sit for about 2 minutes, while the chocolate melts. Whisk gently to mix the cream and chocolate into a smooth ganache and set aside to cool until just warm.

8. Pour ganache over the cheesecake and to spread it to cover the top, allowing some to drip over the edges.

9. Slice Cherry Ripe bars into quarters vertically, so that you have long shards of Cherry Ripe. Arrange these on top of the cheesecake, along with cherries. Shave the remaining chocolate on top and return cheesecake to the fridge until ready to serve.

CooperS

The Coopers Story

When Thomas Cooper used an old family recipe to brew his first batch of ale back in 1862, it would be fair to describe him as a novice craft brewer. Apparently he'd only intended it to be a tonic for his sick wife, but the resulting ale was so flavoursome that friends and neighbours soon came to appreciate it for more than just its 'restorative' properties. As demand for his naturally conditioned ales grew throughout the fledgling colony of South Australia, Thomas Cooper's growing passion for brewing soon became his profession.

Before Thomas passed away, he handed over the reigns of the brewery to four of his sons, and so began a proud family tradition that has continued in an unbroken chain of six generations, for more than 150 years. While we're still using Thomas Cooper's original recipe, successive generations of Coopers have

made improvements along the way. The fusion of traditional Coopers brewing methods with cutting edge production technology has helped us grow our capacity and deliver consistent brew quality and flavour. As a result, we now have the ability to produce our naturally conditioned ales and stouts for a global

audience, with absolute confidence that whenever one of our signature beers is poured, the drinker will enjoy a quality Coopers brew. This marriage of centuryold brewing techniques and modern innovation is what makes Coopers unique in Australia's brewing landscape.

Chocolate Pairings

STOUT

PAIR WITH GUINNESS DRAUGHT

RED WINES

PAIR WITH YALUMBA

SIGNATURE

PEATY SCOTCH

PAIR WITH JOHNNIE WALKER

BLACK LABEL

pairS with pairS with pairS with pairS with

FORTIFIEDS

PAIR WITH CAMPBELL'S RUTHERGLEN MUSCAT

SPARKLING

SHIRAZ

PAIR WITH ANDREW

GARRETT NV

SPARKLING

SHIRAZ

MOSCATO

PAIR WITH BROWN BROTHERS

SPARKLING MOSCATO

RIESLING

PAIR WITH GIESEN ESTATE

RIESLING

BOURBON

PAIR WITH WOODFORD

RESERVE

DOUBLE

OAKED

SHIRAZ

PAIR WITH HEATHCOTE

MAIL

COACH

SHIRAZ

BOURBON

PAIR WITH JACK DANIEL'S BONDED

IRISH

WHISKEY

PAIR WITH SLANE IRISH WHISKEY

TAWNY

PAIR WITH MCWILLIAM'S HANWOOD

10YO

TAWNY

Chocolate Pairings

AGED RUM

PAIR WITH DIPLOMÁTICO

RESERVA EXCLUSIVA

SHERRY

PAIR WITH GONZALEZ

NOE 30YO

PEDRO

XIMENEZ

SHERRY

pairS with pairS with pairS with pairS with

REPOSADO

TEQUILA

PAIR WITH DON JULIO

REPOSADO

PINOT NOIR

PAIR WITH DEVIL'S CORNER

RESOLUTION

PINOT NOIR

WHISKY

PAIR WITH LAPHROAIG

10YO

SCOTCH

WHISKY

ANEJO TEQUILA

PAIR WITH PATRÓN

ANEJO

TEQUILA

TEQUILA

PAIR WITH PATRÓN SILVER

TEQUILA

LIQUEURS

PAIR WITH KAHLÚA

COFFEE

LIQUEUR

MOSCATO

PAIR WITH BÉLENA MOSCATO

SHERRY CASK

WHISKY

PAIR WITH THE GLEN DRONACH

12YO

SCOTCH

CABERNET

PAIR WITH WYNNS BLACK LABEL

COONAWARRA CABERNET

ROSÉ

PAIR WITH KYLIE

MINOGUE

SIGNATURE

ROSÉ

Dark Chocolate & SaltedMousseCaramel

METHOD

1. Place the chocolate pieces in heat proof pan over a pan of simmering water stirring occasionally until thoroughly melted, allow to cool slightly. Line a tray with baking paper, using a spoon and circular motion drizzle a little melted chocolate on a swirly pattern to make decorations for the top of your mousses. Refrigerate.

2. In a small bowl, stir the salt crystals into the caramel topping. Add more of less to your own taste (you want a sweet and slightly salty flavour). Divide the caramel equally between 6 wine or cocktail glasses.

3. Using a clean and dry metal bowl whisk the egg whites with a small pinch of salt until they form very stiff peaks.

4. Place the egg yolks and sifted icing sugar in the bowl of an electric mixer and whisk until thick and creamy (enough to leave a trail when you lift the whisk out of the mix). Slowly whisk in most the slightly cooled chocolate and using a large metal spoon, stir in the whipped cream. Then carefully fold in the whisked egg whites, to the cream and chocolate mixture until you have a smooth chocolate mousse texture. Divide the mousse between the prepared glasses and cover with cling film. Refrigerate for about 2-3 hours until firm. Just before serving, remove the cling film from the mousses. Decorate with chocolate twirls and sliced Jersey creams if your using them.

PEANUT BUTTER BRITTLE 700ML

CLICK TO PURCHASE

6 Serves

30 mins prep 3 hours to chill

INGREDIENTS

– 4 large eggs separated

– 1 small pinch salt

– 100g icing sugar sifted

– 250g 70% dark chocolate broken into small pieces

– 250mL thickened cream whipped

– ½ teaspoon of salt crystals

– 2/3 cup Caramel topping

TO DECORATE (OPTIONAL)

– Jersey caramels cut in slices (A soft caramel square with three layers of caramel flavoured fudge – a white layer sandwiched between two light brown ones)

Bread & Butter Pudding

with Double Cream & Tawny Soaked Raisins

INGREDIENTS

–

8 slices of raisin bread

– 3 eggs

– 300mL pouring cream

– ¾ cup caster sugar

– 1.5 tsp cinnamon

– 500g ghee/clarified butter

– Double cream, to serve

TAWNY (PORT) SOAKED RAISINS

– ½ cup of McWilliam’s Hanwood 10YO Tawny

– ½ cup of sugar

– 1 cup of water

– 1 cup of raisins

MCWILLIAMS HANWOOD ESTATE 10YO TAWNY 700ML

CLICK TO PURCHASE

pairS with

4 Serves

1 hour prep 45 mins cook

METHOD

1. Preheat the oven to 150° C. Mix together cinnamon and sugar. Butter four ramekins and dust with the cinnamon and sugar mixture and set aside. Chop raisin bread into 1 cm cubes. In a saucepan. Melt the butter over low heat, then pour over the bread and dust with half the sugar mixture, mixing thoroughly.

2. Divide bread evenly between the ramekins. Lightly beat the eggs and cream together and add the remaining sugar and cinnamon mixture. Pour evenly over the bread mixture and rest for about 30 minutes. Pushing the bread into the ramekin firmly.

3. Place the ramekins in a water bath that reaches 2/3 up the side of the dish and cook in oven for 45 minutes or until custard has just set.

4. To prepare the Tawny (Port) Soaked Raisins, place the Tawny, sugar and water into a saucepan and bring to the boil. Pour over raisins and allow to cool. Serve warm with double cream and raisins.

*Excluding multi-buys, reduced to clear & zero alcohol wines. **Excluding multi-buys. No further discounts apply. ANY SIX WINES OR ANY SIX CRAFT BEERS