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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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Fraser Isle spanner crab. Avocado. Textures of sweetcorn. Basil. Buckwheat

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 yolks

In a food processor, combine yolks and the above liquid and blend on high speed for 30 seconds.

Switch processor to low and add canola oil gradually.

Once all oil is in, add Dashi stock to finish your kewpie mayo.


Basil caviar 

25g Basil Leaves

125g Sugar

125ml Water

2g Agar

2 Litres cold vegetable oil

Put oil container on ice. In a saucepan bring agar sugar and water to the boil.

Once boiling add basil and emulsify with a hand blender

Strain and pour into a bottle with a small nozzle. When liquid drops to 45 degrees pour into oil.

Strain pearls from oil and rinse under cold water. Drain.


Charred Corn

 ¼ Corn on the cob

Corn Husk

1 Cup Vegetable Oil

Peel corn and reserve husk. Cook corn on a char grill and season until slightly charred. Heat oil to 160 degrees and blanch husk until light golden and set aside to dry.


Corn Custard

 2 Cobs of Corn

1 tbsp Quick Thick (Cornflour)

Remove kernels and juice using an electric juicer to extract all liquid. Put juice into a thermo mix and cook @ 75 degrees for 20 minutes add quick thick and blitz on high for a further 5 minutes


 Avocado Mousse

 ½ Avocado

½ tsp ground Tumeric

1 tbsp Olive Oil

2 tbsp Creme Fraiche

2 tbsp Lemon juice

Place all ingredients into a food processor and emulsify checking seasoning. Push through a fine sieve.


Polenta Crisp

½ Cup Polenta

3 Cups Water

2 tbsp Salt

Bring water to the boil and sprinkle polenta in whilst vigorously whisking. simmer further 15 minutes until smooth. Spread onto a lined tray and dry @ 60 degrees overnight. Once dry deep fry until crispy.


Crab Bouillon

Corn Husk offcuts

1 Bay Leaf

Lemon Shin offcuts

¼ Brown Onion

1 Stick Celery

1 Cup White Wine

2 Cups Water

2 tbsp salt

30g Fraser Isle Spanner Crab Meat

Produce a bouillon, adding all ingredients except crab and simmer 1 hour. Strain return to a clean saucepan and submerge crab for 3 minutes. Drain crab and chill below 5 degrees.



¼ Corn on the Cob

60ml Mayonnaise

2g Toasted Buckwheat

2g Diced Shallot

Blanch corn in a boiling pot of water with the skin on 5 minutes, chill and remove kernels with a knife.

Use a good quality mayonnaise and combine shallots buckwheat and crab to form a creamy salad. Remember to season with salt and white pepper


To Assemble

Prepare all the individual ‘elements’. Assemble dish placing the ‘elements’ as pictured on top of the crab salad.  Enjoy!