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Tomato, watermelon salad with marinated goat cheese

Summer is the perfect time of year to get together with friends and share a meal. This salad works really well as an entrée or could be used as an accompaniment to a main. 


"It's so easy to prepare, you could take it to a barbecue or picnic. I know that the combination of tomato and watermelon together sounds a little strange but trust me it works!" 
Simon Arkless, Head chef of Terrace Restaurant

Mussels with chilli, sherry, garlic and parsley

A delicious recipe for Mussels with chilli, sherry, garlic and parsley by head chef of Terrace Restaurant, Simon Arkless.


Nick Brown recommends pairing this dish with All Saints Estate Chenin Blanc 2016.

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

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

Daube De Boeuf
Many people think that living in North East Victoria in winter must be a terrible experience with phrases like ‘bitterly cold weather’ bandied about. Personally, I find it great (the weather is mild, if you’ve grown up in the North of England). You are able to regularly have an open fire in the evening, have an excuse to 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

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

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

This recipe for the classic chilled Spanish soup comes from Simon Hopkinson of Bibendum Restaurant in South Kensington, London. I was fortunate enough to work with him for two years in the early ‘90s. This dish is a wonderful start to a meal on those sweltering hot Australian summer days. If you wish, embellish it with peeled prawns or some freshly pickled blue swimmer crab, bound in a little crème fraîche.

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