It may be winter, but we think this decadent chocolate pudding paired with our Rutherglen Topaque can be enjoyed any time of the year! Check out the full recipe below: INGREDIENTS: 60g unsalted butter ½ cup (125ml) milk 1 tsp vanilla extract ¾ cup (165g) caster...
In the final installment of our pasta wine-pairing series, we're taking a look at gnocchi; which when prepared with lamb, pumpkin, spinach and spices, pairs beautifully with our Cabernets 2015 Limited Release. Check out the recipe below to make it for yourself at home. INGREDIENTS: 500g pumpkin,...
This amazing recipe is from Miss Amelie in Wodonga. Kewpie Mayonnaise 2 Tbsp rice vinegar 2 Tbsp yuzu (Japanese lime) 1 tsp salt 1/2 teaspoon Japanese mustard 1 tbsp sugar Combine all the above ingredients and stir well until sugar and salt is dissolves. 250 ml canola oil 75 ml Dashi stock 2 egg...
This month, it's all about the perfect wine pairings to creamy pasta. We recommend pairing this divine Ricotta, Parsley, Lemon & Prosciutto Fettuccine recipe with the likes of our fresh, vibrant Petit Verdot. Extended maturation in a mix of French and American puncheons means that this wine...
Long standing team member, Carmel Miller, is renowned around the winery for having the best 'Muscat Ball' recipe around. In fact, these little treats are always the first to go at any staff occasion! Today, Carmel takes you through her recipe. INGREDIENTS: 500g Plain sweet biscuits...
If you can't get enough of Hot Cross Buns at Easter time, why not give this festive dessert idea a go - using our Rutherglen Muscat to take it to that indulgent next level. Only three ingredients necessary and oh-so-moreish! INGREDIENTS: 6 Hot Cross Buns (we...
We recently caught up with our friends at La Maison Cafe, Wodonga, who shared this spectacular recipe with us for our latest edition of the Cellar Club News. So, get ready to tickle your tastebuds with this Crispy Pork Belly Salad with Asian slaw, Nuoc Cham...
Entertaining this holiday period? It doesn't have to be difficult! Perhaps one of the easiest ways to feed the masses is with a grazing platter! Perfect for all occasions and all preferences, a platter is delicious and pairs so beautifully with so many wines. So,...
Best Paired with Trebbiano We love this recipe from Jules Campbell as featured in the latest addition of our Cellar Club News - the perfect summer salad to accompany any BBQ or festive gathering. Try it for yourself this Christmas! INGREDIENTS: Salad: - bunch of basil - bunch of coriander -...
Best Paired with Rosé. This Donna Hay inspired recipe is one of Suse's favourites to bring out at Christmas time. It's the perfect addition to any summer-time antipasto platter and pairs beautiful with our Rose. INGREDIENTS: 1kg rock salt 2 cups white sugar 1 tablespoon peppercorns 2...