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Recipes & Pairings

Duck Ragu

Duck Ragu

Here's a simple yet delicious duck ragu recipe by sous chef of Terrace Restaurant, Matt Miller. This dish matches perfectly with a glass of All Saints Estate Sangiovese Cabernet 2016

Yorkshire Pudding

Yorkshire Pudding

The Yorkshire Pudding is an ideal accompaniment to tender, pink slices of melt in the mouth meat. Here's a simple and delicious recipe from Head Chef Simon Arkless. 

Daube De Boeuf

Daube De Boeuf

It's Winter! Stoke up the fire and drink some hearty red wines and cook rich gutsy food like this Daube de Boeuf which marries perfectly with our Durif!
Fried duck egg with asparagus and shaved truffled pecorino

Fried duck egg with asparagus and shaved truffled pecorino

The new menu at Thousand Pound Wine Bar & Store is exciting both locals and visitors. Here’s a recipe from Head Chef Simon Arkless that can be easily created at home and enjoyed anytime of the day.

Peppered All Saints Estate lamb rump with creamed flageolet

Peppered All Saints Estate lamb rump with creamed flageolet

A delicious recipe full of flavour and melt in the mouth lamb

Gazpacho

Gazpacho

This recipe for the classic chilled Spanish soup comes from Simon Hopkinson of Bibendum Restaurant in South Kensington, London.
Asparagus with Champ Potato, Poached Egg and Shaved Reggiano Parmesan

Asparagus with Champ Potato, Poached Egg and Shaved Reggiano Parmesan

This is a simple spring dish that’s great as a light lunch or an entrée. It can be pimped up further if you like, with duck eggs instead of hen’s, truffled pecorino instead of parmesan or maybe a little truffle oil added to the champ. Poaching multiple eggs can be a little tricky, so I would recommend poaching them individually and placing them into iced water. They can be reheated in hot water for about a minute when you are ready to serve.
Pan-Fried Chicken Livers and Wild Mushrooms on Toast

Pan-Fried Chicken Livers and Wild Mushrooms on Toast

In the two years that I have lived in the area, Autumn has become a favourite time. Autum spells respite from the 40-degrees-plus days that can occur regularly but also it is the time of year that I am able to indulge my passion for foraging for wild mushrooms in the Mount Stanley area. Mushrooms are plentiful at this time of year – slippery jacks and my personal favourite the saffron milk cap (or pine mushrooms as it’s also known). This recipe is great for Autumn and the earthy flavours marry perfectly with Merlot.
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