Best paired with The Barkly Durif With the weather finally warming up, we're looking ahead to Spring Racing and nights shared with friends by the BBQ. And what's better at a BBQ than a big hearty plate of slow-cooked lamb with mint and pomegranate? We love...
The much anticipated Halliday Wine Companion results are in… We're delighted to share the fabulous news that Campbells has retained our Red Five Star winery rating for the 12th year in a row. In addition, many of our table wines received accolades. Our intriguing Sixties Block 2017 was...
In a special edition of the Cellar Club News, we wanted to pay tribute to our great leader and legend of the wine industry, Colin Campbell OAM. Below is our tribute to the great man, featuring special quotes from colleagues, friends and family...
If you had to ask the Campbells Team about one stand-out trait that Colin Campbell possessed, his love of sweets would inevitably pop up. Col’s sweet tooth was known far and wide amongst his family and the team. So much so that if a sweet...
Take a trip to Spain with this gorgeous Seafood Paella recipe - the ultimate crowd pleaser! INGREDIENTS • 1/2 cup (125ml) Semillon 2016 Limited Release • 1/2 teaspoon saffron threads • 1 tablespoon olive oil • 1 Spanish onion, finely chopped • 1 red capsicum, seeded, finely chopped • 2 garlic cloves,...
We are thrilled to share some extremely exciting news with you all; our Rare Merchant Prince Rutherglen Muscat has been awarded a Best In Show by country award at the Decanter World Wine Awards! Of the more than 16,500 wines tasted, only 50 wines received the esteemed...
It is with heavy hearts that we advise of the passing of our great leader and legend of the Australian wine industry Colin Campbell OAM, Director of Campbells Wines. Colin had been unwell for some time however carried on courageously as he always did. In the...
Warming winter dishes don't get much more delicious than this Moroccan Lamb Tagine. Pair it with our Sixties Block. INGREDIENTS • 1.5kg shoulder lamb, diced • 1 large Spanish onion, grated • 2 garlic cloves, crushed • 1 teaspoon salt • 1 bunch coriander, leaves chopped • 1 cinnamon stick • 1 teaspoon...
Ingredients 1kg pipis (or mussels if you can’t source pipis) 100g butter 3 cloves garlic, peeled and crushed 2 tablespoons baby capers, drained 200g bacon, chopped zest and juice of a lemon freshly ground black pepper 2 tablespoons chopped parsley 1 tablespoon chopped tarragon Method Step 1) Fry off the bacon until golden. Remove from pan....
Did you know that the gorgeous flavours of middle-eastern cuisine pair beautifully with our very own Bobbie Burns Shiraz. Try this Middle Eastern Meatball recipe with a glass of our Bobbie tonight and see what we mean...