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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.

More information


Lamb Ragu with Gnocchi by Milkin Kitchen

In honour of World Malbec Day, we thought it necessary to share a delectable food pairing to match to this endearing wine. Luckily, our friends at Milkin Kitchen have the ultimate recipe to marry with our Malbec Limited Release; their incredible Lamb Ragu with Gnocchi.


  • 1.5kg lamb, diced
  • 375ml white wine
  • 3 onions, diced
  • 3 celery sticks, diced
  • 6 garlic cloves, minced
  • 300ml chicken stock
  •  1 tbs tomato paste
  • 2 x 400g tinned tomatoes, pureed with the hand blender
  • bay leaf, thyme


Step 1) Marinate your diced lamb in the white wine for 1 hour.  Remove the meat from the wine, setting aside the wine.

Step 2) Brown the meat in a hot pan, set aside.

Step 3) Sweat down the onion, celery and garlic in some olive oil until soft and shiny.  Add the tomato paste and cook down for a minute.  Add the white wine, turn up to full heat and reduce until there is very little liquid left.

Step 4) Add the stock, tomato, aromatics and meat and bring to the boil.

Step 5) Turn to a very low simmer and cook for 2-3 hours until the meat is tender.  Add some extra stock if the ragu becomes too thick.


  • 1350gm whole desires
  • 2 cups gnocchi flour
  • 2 eggs
  • 1tsp sea salt


Step 1) Place the potatoes in a pot of cold salted water, bring to the boil and then turn down to a very low simmer.  Cook through.

Step 2) Peel the potatoes and put through the tami sieve.

Step 3) Make a circle with the potatoes, place the flour around inside the potatoe, and then the eggs, salt in the middle.

Step 4) Whisk the eggs with a fork, slowly incorporating the flour.  Then get your hands into it and knead until smooth.

Step 5) Roll into long logs and cut into about 8cm pieces.

Step 6) Blanch in boiling salted water until they float.  Refresh in iced water.


  • Use lamb shoulder for your ragu, it is the most flavoursome cut for slow cooking.
  • Mix up your aromatics in the ragu; try orange zest, cinnamon sticks, cloves or even vanilla beans.
  • This recipe makes lots of extra sauce.  Leftovers can be frozen and will make a great instant meal another day with some more pasta.
  • You can use parmesan instead, but sheep’s milk pecorino adds a wonderful bite and saltiness to the finished dish.

P.S. Milkin Kitchen have a gorgeous selection pre-prepared meals for local delivery during isolation. Be sure to check them out!