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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

Get directions

Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Exquisite Tarte Flambeé

Best paired with our Gewurz 2019.

Serving two, this Tarte Flameé is guaranteed to make you salivate. This next-level flatbread recipe is a delight of a dish that will leave you feeling Michelin Star. Sit back and enjoy this with a crisp white as the supreme accompaniment. 



  • 7g dried yeast (1 sachet)
  • 200g bread flour, plus extra for dusting
  • 50g buckwheat flour (⅓ cup)
  • Vegetable oil, for greasing
  • 150g crème fraîche
  • ½ onion, sliced as thinly as possible on a mandolin
  • 120g bacon or speck, cubed
  • Finely grated nutmeg to taste
  • Thyme to serve


Step 1: Dissolve yeast in 180ml of lukewarm water in a bowl and set aside until foamy (10-15 minutes). Add flours and ½ tsp salt, mix to form a soft dough, then knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover bowl with plastic wrap and stand until doubled in size (1-1½ hours).

Step 2: Preheat oven to 250C and heat 2 heavy baking trays in oven. Knock back dough on a lightly floured surface and halve. Roll each piece as thinly as possible to a rough 25cm x 30cm rectangle, then place on a piece of baking paper. Spread each with half the crème fraîche, scatter with onion and bacon. Sprinkle with nutmeg, season to taste, then transfer on baking paper to heated trays and bake, swapping trays halfway through cooking, until cooked through and lightly scorched on the edges (10-12 minutes). Scatter with thyme, season to taste and serve.

Tips: Slice the onion as thinly as possible, use smoky bacon and bake until edges are scorched to maximise the flavours for this dish.


Recipe Inspired by Gourmet Traveller.