Recipe
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Recipe

"Pizza and pinot noir is our go-to easy dinner for a lovely, relaxing night in. We like this recipe from Neil Perry in the AGFG. It takes less than half an hour to make and is enough for four (or two very hungry!) people. The prosciutto...

"Spaghetti vongole is a quick and easy seafood pasta that partners up beatifully with the zingy, zesty freshness of our 2019 Cosa Nostra Vermentino." ~ Rebecca Santolin 95 POINTS “Light yellow hue, with intense spicy aromas which include nutty barrel-ferment nuances. The wine is juicy and...

Risotto can be as simple or as fancy as you like. You realy only need a few ingredients - butter, olive oil, onion, garlic, rice, stock and parmesan. From here you can add anything you like. We recommend throwing some pancetta or sausage into this...

This is the proper way to make this Italian classic - with guanciale, egg and pecorino romano (i.e. no cream!). Guanciale is cured pig's cheek that you can find in most good delis, providors and butchers these days along with pecorino romano. I recommend pairing...

Our new release 2020 Cosa Nostra Arneis pairs beautifully with a weekend favourite of ours from Gourmet Traveller, of Beer Battered Flathead Fillets with Salt and Vinegar Chips. We recommend adding a bitter herb salad as well to really complement the light, bright acid line...

​Looking forward to making (and eating, more importantly) this Porcini Gnocchi recipe from Donna Hay. It pairs so well with our juicy and earthy 2018 Santolin 'Gruyere' Pinot Noir. "Fermented under the aegis of wild yeast in open pots before an elevage of 10 months on...

Another favourite recipe of mine from Donna Hay is the Crispy Pork Belly with Apples. This one is perfect for Easter Sunday (or any Sunday) washed down with a glass or two of our 2017 Gruyere Pinot Noir. “The whole bunch has been upscaled from that...

There's nothing quite like a seafood dish on Good Friday. With Easter just around the corner, we're excited to kick things off with a beautiful Beetroot-Cured Ocean Trout starter. This recipe is by Donna Hay and pairs beautifully with the fruit-forward freshness of our 2019...

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