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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

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Cellar Door

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

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

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Moscato Panna Cotta with Pistachios & Berry Coulis

Best paired with Moscato.

This Moscato Panna Cotta is perfect for Spring entertaining.


Panna Cotta

  • 1½ packets gelatin
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • ¼ cup Campbells Moscato
  • 1 cup whole milk
  • 1½ cups heavy cream
  • ½ cup sugar


  • ½ cup mixed berries
  • 2 tablespoons water


  • ¼ cup crushed pistachios
  • Edible flowers



Step 1: In a small bowl, whisk together the gelatin, water, vanilla extract and Moscato. Let the mixture rest while you prepare the remaining ingredients.

Step 2: Place a medium saucepan on medium heat and combine the milk, heavy cream and sugar. Bring to the boil and then reduce to a low simmer. Cook this mixture until the sugar dissolves, stirring constantly for about three minutes.

Step 3: Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.

Step 4: To make the berry coulis, simply cook berries and water over medium heat until they turn soft and release their juices. Drain the juices into a serving jug.

Step 5: Pour into four ramekins or mini moulds. Chill overnight until set. Top with crushed pistachios and fresh edible flowers.