News & Events
Hailing from Cape Province, South Africa, Remi Guise came to Margaret River in 2007 to visit and never left! In 2013 he launched his label tripe.Iscariot with the notion that everything from the berry to the stalk should be utilised in the winemaking process. Built on texture and structure, his wines seek to challenge the status quo. Fresh from his Young Gun of Wine ‘Winemakers Choice’ award, Remi joins us to taste through his delicious small batch wines, this Friday August 22nd from 5pm.
Wednesday, 28 August 2019
From 6 pm - 7.30 pm
For tickets click here
Tickets $40, $20 redeemable
Since 2004, McHenry Honen have been crafting exceptional single vineyard wines from the Margaret River region with a wealth of success. Founders David Hohnen and Murray McHenry are Western Australian wine royalty and their lives are an article by themselves.
Organically and biodymanically farmed, these are wines of purity that speak of time and place, and have been long time favourites of ours. Winemaker Japo brings creativity and precision to a well-established label, loved by so many. Born in Soave, Italy, Japo has grown up surrounded by vineyards and wineries. He has completed vintages in Italy, Boardeaux, Barossa Valley, New Zealand and Margaret River.
OPEN TO TASTE:
2018 Burnside Vineyard Sauvignon Blanc
2017 Hazel’s Vineyard Chardonnay
2017 Calgardup Brook Chardonnay
2017 Burnside Chardonnay
2018 Hazel’s GSM
Just arrived in our Fishco - you do not get fresher or more local than these scallops! Caught off the coastline of our very own Rottnest Island and delivered fresh to our Fishco. Rottnest scallops are rated among the best produce in the country - they are thick, sweet and have a wonderful texture. Due to their incredible freshness, we suggest you sear them in a pan with our house-made truffle butter or simply eat as sashimi.
Thursday, 22 August 2019 from 6 pm in the Wine Loft -
PLEASE NOTE this session will run as an informal masterclass so please arrive for a 6 pm start.Complimentary Tasting
Join us for the exclusive Perth launch of Kyoto Distillery Ki No Bi gin – the worlds first, truly 100% Japanese gin. It has taken us over a year to get this incredible gin onto our shelves and now that it has finally arrived we would like to offer you the opportunity to taste the wonder for yourselves.
Enjoy a palate cleansing green tea from Kyoto on arrival, before sampling your way through three unique expressions of Japanese craft gin. Our in-house Japanese sushi chef will also be preparing some authentic Japanese platters.
Distilled, blended and bottled in Kyoto, these gin’s are made from a sake rice base, sourced from the famous sake district of Fushimi. Mainly local botanicals are used including yuzu, hinoki chips, bamboo leaf, gyokuro tea, ginger, red shiso and green sansho peppers. Bottled in hand-blown glass bottles crafted in Osaka, the label was designed by Kyoto’s oldest maker of karakami (woodblock prints). Truly unique, Japanese gin’s!
Browse our range of Father's Day hampers online - head to our website here. We have a wide range of gift hamper options! From delicious Chianti, Pinot & Chardonnay these hampers include some of our favourite items such a Dingo Sauce Co hot sauce, Wagyu Biltong Co biltong slices, Aytpic Artisan chocolate and so much more! Shop online and pick up in store!
$4.99 per kilo - Friday, Saturday, Sunday only!!
The flavour of fresh mussels is hard to beat! These local Garden Island mussels have been harvested fresh and delivered to our Fishco direct. They make for the perfect addition to any paella dish, complimenting the saffron and paprika flavours! We suggest adding large local prawns and line-caught Shark Bay pink snapper to your paella for the ultimate seafood experience or use our house-made chilli sauce for a delicious bowl of chilli mussels!
We have a wide selection of reaper chillies now available from our produce department! Included in the range are the Carolina Reaper, the Ghost Pepper and the Chocolate Reaper.
The Carolina Reaper (2,200,000 SHU) is once again the Worlds Hottest Pepper. The Carolina Reaper has a unique stinger tail that is unlike any other pepper. It gets this insane heat from being a cross between a Ghost Pepper and a Red Habanero. The Ghost Pepper (Bhut Jolokia) measures 1,041,427 scovilles and originates from Assam, India. The Chocolate Reaper is the Chocolate variant of the Carolina Reaper. It is close to the same heat level depending on growing conditions. They have that Reaper shape and texture, although a lower percentage have reaper tails. The Chocolate Reaper chilli plants grow close to 4 feet tall, with more pods than the red reaper variety.
Proceed with caution!
Tempranillo, Graciano, Bastardo, Tinta Cão, Touriga Nacional and Sousão – all unfamiliar varieties in Australia that thrive in our climate and produce delicious wines! Mazza Wines grows these fantastic Spanish and Portuguese varieties on a beautiful ten acre vineyard near Donnybrook. Their unique, premium wines are produced is tiny quantities – just 1500 cases a year! David Mazza joins us this Friday from 5pm upstairs in The Wine Loft!
2018 Bastardo Rose (last stocks in WA)
2012 Fortified Bastard
SATURDAY, 17 AUGUST 2019 FROM 11 AM - 2 PM
Join us as we take you on a journey of culinary discovery through the vibrant, mouth-watering world of Spain! We will have cooked paella available and a variety of tastings from some of our best producers! Paella comes alive with the right mix of spices. Paprika adds a sweet, smoky flavour to the paella whilst saffron contributes both colour and taste. These two spices are essential for the perfect Spanish paella! Our wine expert has selected wines from different wine regions of Spain to pair with the delicious paellas being cooked - all open to taste!
$50 per person, $30 redeemable with wine purchased on the evening.
20 tickets only
Tickets available here.
While his range includes many famous terroirs, Leroux is determined only to work with vineyards that have been well managed and produce outstanding fruit, regardless of whether or not they have famous names. He has never been in charge of a finer roster of vineyards, and, consequently, there have been few finer releases from a grower that is now at the very top of his game.
Leroux describes 2017 as a vintage he would happily take every year—an assessment borne out in an absolutely stunning range of wines. The whites have great mineral tension and pulpy succulence, while the reds are bright, aromatic and pretty with the body and depth to encourage ageing. Both sets of wines show great class and intensity and are, importantly, a joy to drink.
Although Benjamin Leroux can't be with us this year, he’ll be sharing his thoughtful insights on the vintage and more via a short film recently recorded in Burgundy.
OPEN TO TASTE:
Benjamin Leroux Bourgogne Blanc 2017
Benjamin Leroux Meursault 2017
Benjamin Leroux Bourgogne Rouge 2017
Benjamin Leroux Savigny-lès-Beaune 2017
Benjamin Leroux Volnay 2017
Benjamin Leroux Gevrey-Chambertin 2017
We are now stocking the full range of Wildly Good Food Burgers in our Plant-Based Fridge! Wildly Good celebrates legendary vegetables by bringing café quality food to your home. The Burgers and range of Ready-to-Eat Meals are crafted by chefs from real food, grown fresh from the earth with natural flavours bursting through. And homemade-looking enough so that your friends and family think that you made them for yourself!
- Vegan Proud
- Gluten Free
- Good source of Fibre
- Source of Protein
- No artificial colours, flavours or preservatives
- Low in fat and no cholesterol
Sweet Potato & Kimchi Burgers with Spring Onion & Chilli,
Beetroot & Black bean Burgers with Carmelized Onions
Spiced Chickpea Burgers with Coriander, Parsley & Dill
Smoky Cauliflower Burgers with Sweet Potato & Kale
Inspired by the plant powered diet, Green Vie have created a range of products which are healthy, sustainable and planet friendly. They are a company who love to offer you the joy of plant based alternatives to cheese, free from common allergens.
Products are free from: Dairy, Lactose, Soya, Gluten, Nuts, Palm oil.
Discover our plant based cheeses range! Now stocking the following flavours: cheddar, gouda, mozzarella, smoked gouda, greek style & vegaloumi!
$25 PER BOTTLE* (RRP $29)
*Special available until 14 August 2019, while stocks last. Further discounts do not apply to this promotion.
From one of Australia’s top producers comes this incredible Pinot Noir out of the Yarra Valley. Nominated for Gourmet Travellers Winemaker of the year, Franco D’Anna operates as both vigneron and winemaker. His 30,000 case production quickly sells out every year, despite having no one on the road selling the wines. Red fruits, hazelnut, spice and floral perfume - this wine delivers on flavour, tannin and length.
$50 PER PERSON - $30 REDEEMABLE WITH PURCHASE ON THE EVENING
20 SPOTS ONLY
FOR TICKETS GO HERE
Jackson Family Wines is a family owned wine company based in Santa Rosa, California. From humble beginnings making wine in Northern California, the company has expanded it’s portfolio to become a global power house. Acquiring close to 50 wineries, they now own vineyards in Sonoma, Mendocino, Napa, Oregan, Tuscany, Chile, Bordeaux, South Africa and Australia.
Highly awarded for both it’s wines and it’s leadership in sustainability, the history and portfolio of this incredible company would be difficult to capture in a single masterclass. Australian/NZ company representative Alex Tulikova joins us for a snap-shot look at home favourites Yangarra and Hickinbotham with a couple of Californian chardonnay’s from La Crema thrown in for good measure!
OPEN TO TASTE:
La Crema Monterey Chardonnay 2017
La Crema Sonoma Chardonnay 2017
Yangarra preservative free Shiraz 2018
Yangarra Shiraz 2016
Yangarra GSM 2017
Hickinbotham Brook’s Road Shiraz 2016
Hickinbotham Trueman Cabernet Sauvignon NV
Nick James-Merritt joins us once again to taste through his small batch Margaret River wines. Nick works with left-of-field varieties and minimal intervention to craft wines of texture and character that have received some great reviews.
"Quality wine in anyone's books, (2017 Vermentino) shows intensity of fruit character, steely-minerally acidity, faint savoury complexity, freshness of inherent pear/green apple/cucumber fruit characters." 93 points - Mike Bennie, The Wine Front.
It is always a pleasure hosting Nick who is a ready provider of great conversation and great wines!
OPEN TO TASTE:
2019 Karridale Sauvignon Blanc
2017 Yallingup Vermentino
2017 Wilyabrup Chenin
2017 Rosa Brook Cabernet Franc
Koji is a cultured rice that has been around for centuries. It is the base ingredient for well known fermented products such as Sake, Soy Sauce and Miso. Meru Miso's Koji grains are cultured with a special microscopic fungus called Aspergillus Oryzae which is grown in Tasmania. Meru Miso are one of only a handful of Miso houses in the world to still grow their own spores for making Koji. The best quality rice is used to grow Koji. They inoculate warm, steamed grains of rice with the fungus and then tend to it for the next 48 hours while the fungus spreads over the entire grain bed. By the time it's finished, the mycelia (fungus roots) have spread so thickly that the rice is now held together in a thick mat about 5cms thick. You can use Koji to make Amazake, Miso, Sake and so much more. You can even steam it and serve it as an alternative to rice. It has a delicate sweetness and will be sure to take your taste buds on an adventure.
To read more about this product visit the Meru Misowebsite here.