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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


Scallop tortellini, cauliflower velouté & pangratatto

Best paired with our Trebbiano

Known for their incredible regional cuisine, masters of the kitchen Matt & Erica Miller of Milkin Kitchen have kindly shared some of their mouth-watering dishes to pair with our new releases. These aren’t your ordinary tortellini, they’re better! Filled with divine scallop, they’ll leave you wanting more.




200g plain flour

115g Durum wheat flour

3 Eggs

Teaspoon salt

Tablespoon olive oil


Place all ingredients into a food processor. Blitz until it becomes a fine crumb. Tip onto a lightly floured bench and kneed to form a ball. Wrap in clingfilm and refrigerate for 30mins.  


When the time comes to fill the pasta, roll it out using a pasta roller to setting number 7. Cut into 10cm rounds using a biscuit cutter. Place the scallop filling (approximately 1 tablespoon) into the centre of the round. To seal, lightly whisk a egg and run a light coating of the mixture around the circle, fold an press down to form a ½ circle. Fold the corners together and use more of the egg mix to seal.


Cook in a pot of boiling water for approximately 7 minutes.


Scallop filling


300g finely chopped scallops

150g finely chopped white fish

1 egg white

75ml cream

Tablespoon chopped chives

1 crushed clove garlic

Pinch of paprika


Blizt white fish & egg white in a food processor until they form a paste. Add cream and pulse until it forms a mousse. Fold mousse and chopped scallops together. Add chives & garlic, and season with salt & pepper. 




2 tablespoons butter

2 heads of cauliflower chopped into small florets

1 large leek

½ cup flour

1ltr chicken stock

500ml heavy cream


Melt butter in a large saucepan over medium heat. Add leek and cook, stirring, until softened, about 5 minutes. Add cauliflower and cook for a further 5 minutes. Add the stock and cream. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes. Once cooked, transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Pass mixture though a sieve and season with lemon juice, salt & pepper.




Loaf of sourdough bread, crust removed, processed to crumbs

Finely grated zest of 1 lemon

2 garlic cloves, crushed

¼ cup olive oil

1 loosely packed sup flat-leaf parsley leaves

1 tablespoon lemon thyme or thyme leaves


Preheat oven to 180°C. Toss breadcrumbs with lemon zest, garlic and oil. Spread over a baking tray and bake for 5 minutes or until golden. Cool slightly. Place herbs in a food processor and pulse until roughly chopped. Add breadcrumbs and pulse to combine. Store in an airtight container for 1-2 days (re-crisp in warm oven if needed).