We now have this beautiful purple kale available from our fruit & veg department. It is the colder weather that makes the leaves and stem turn a deep violet colour. This attractive vegetable offers a very robust cabbage flavor more intense than that of green or black kale. Its leaves have a chewy semi-crisp texture that softens with cooking. The mature leaves can be steamed, braised, stewed, fried, sauteed, and even baked like a chip. They are great in hardy soups which contain smoked meats, potatoes, beans or barley.
The newest gin to hit our shelves in the Wine Loft! Citadelle is a French gin that has won more than 60 medals, among them “Spirit of the Year” at the 2017 World Spirit Awards as well as “World’s Best Gin” and “Gin Grand Master” in London. Its bottle hasn’t escaped attention either; it was awarded a gold medal at the Spirits Design Master 2017.
The 19 aromatics that make up Citadelle are infused, according to their profile, between one and four days – a crucial time so that Citadelle can acquire its distinguished profile. It is then distilled in small copper stills over open flames in order to develop its suppleness and voluptuous character in the mouth. This gin is beautifully balanced, it is elegant, soft with perfect equilibrium between intensity and finesse.
Our Fishco now has stock of new season, wild caught Barramundi which has never been frozen. Freshly caught in Roebuck Bay, Broome - this Barramundi is mild, sweet & succulent. It is a versatile fish that is great steamed, fried, baked or barbecued. For a deliciously warming meal, try this recipe: Barramundi Fillets with Red Curry.
Need a new hot sauce to break the boredom of Mexican flavours and dare we say.. Sriracha? Ol Yella's has you covered with their unique and versatile Stank Sauce! Gluten free, preservative fred, FODMAP friendly, no artificial colourings & flavours. Small batch, using chillis sourced from WA farmers. Now available from our grocery department.
$59 per bottle (usually $69 per bottle) - limited time only!
Bordeaux has its 1855 Classification, Burgundy its appellation hierarchy, and, since 2008, New Zealand has had The Great New Zealand Pinot Noir Classification. Awarded by Matthew Jukes and Tyson Stelzer, this system is a rolling classification based on an average assessment of the five most recent vintage releases. It has been purposefully devised to highlight producers who make consistently excellent wines year after year.
Joining the ranks of 5 star wineries this year is Pegasus Bay. An incredibly prestigious achievement as only 7 out of 512 producers made the cut for this top tier ranking. To celebrate we are offering a special price on the 2014 Pegasus Bay Pinot Noir for a limited time only!
Our Fishco now has stock of the most delicious, locally caught Swordfish - you do not get fresher than this - caught off the Rotto trench. Swordfish has a moist, meaty flesh that is sweet and delicate, mild yet flavoursome. It is versatile and can be cooked in numerous different ways: bbq, pan fry, use in a curry or simply eat raw as sashimi!
A delicious, crisp savoury cracker perfect with cheese, a dip, cold meat, sundried tomatoes or any other topping. Thin, bite-sized portions packed full of wholesome ingredients - delicious! Now available in our grocery department.
$29.95 each - only 150 bottles available!
Great Southern Groves - PRIMA Extra Virgin Olive Oil is the first picked and pressed fruit of each year’s harvest. PRIMA has a sweet fruity aroma with clean grassy and herbal flavours followed by a lingering peppery finish. Grown in the Great Southern region, this limited release olive oil has an intense freshness and flavour that will make your pallet sing. Each bottle is individually numbered with only 150 bottles being sold exclusively through the Boatshed Market.
Just arrived in our Wine Loft! Smeaton’s recreates a hand-written 1870s recipe discovered in the historic Bristol Archives on Smeaton Road. Crafted according to the original Bristol Method, fresh botanicals are individually distilled in traditional copper pots according to their season.This single-minded approach to distillation captures the pure essence of each botanical, from Tuscan Juniper to hand-cut Valencia Orange. Rested for three months before
release, Smeaton’s is a dry gin of exceptional balance, complexity and length.
SATURDAY, 25 MAY 2019
12 PM - 3 PM
COMPLIMENTARY EVENT - BOATSHED WINE LOFT
In celebration of WA cheese week, we our putting our local produce in the spotlight, presenting a selection of our favourite WA cheese and wine. In true paddock to plate spirit, meet the producers of our state's best artisan cheese and sample a range of their products. A selection of our favourite local wine producers will have their wines open to taste.
HALL'S FAMILY DAIRY, HARVEY WA
- Suzette: Vibrant and approachable washed rind, inspired by the French 'Pont L'Eveque'
LOCAL GOAT, Gingin WA
- Local Goat Camembert: Rich and complex goat's milk Camembert style
CAMBRAY CHEESE, NANNUP WA
- Gouda - Sweet and nutty Gouda with a smooth and full mouthfeel
- Ashover - Fresh lactic cheese with bright citrus notes and a cloud like texture
- Washed Rind Brie - Brie with a slightly fruity edge
- Cream Brie - Silky smooth, cream enriched Brie style
YALLINGUP CHEESE CO., MARGARET RIVER WA
- Metricup Camembert - Earthy, nutty and traditional style Camembert with a hint of mushroom mushroom
- Wildwood Brie - Gentle and creamy soft cheese, ripened to perfection
- St Julian - Delicate and creamy take on the famous St Marcellin from Lyon
- Marinated Feta- Creamy feta marinated in local oil and a combination of garlic, peppercorns and local herbs
Kagoshima has become the number one producing area of Wagyu beef in Japan with its fertile land, abundant wild grasses and clean water. There are four different breeds of Wagyu cattle of which Japanese Black is one. The principal characteristic of this delicious Sirloin is its tenderness and full-bodied flavour, together with well-balanced marbling. We are proud to offer this A5 grade, Japanese full blood Wagyu Sirloin, which is the highest grade given only to the finest beef.
The much-anticipated release of 2017 Ravensworth Shiraz Viognier is finally here, and, it’s looking better than ever. After spending a decade as winemaker at iconic Canberra winery Clonakilla, Bryan Martin has become a master of this blend. Layers of dark fruit spice, silky tannin and seductive aromatics combine to create this beautiful wine that is undoubtedly one of the best value for money reds currently on the Australian market.
*Special available until 22 May 2019, while stocks last.
The Australian Chestnut season is well underway and there's no denying that these deliciously healthy and ultra-tasty nuts are proving to be a hit! When it comes to aroma, taste and texture, chestnuts tick all of the boxes! When roasted and eaten straight from the shell the aroma is sweet and the texture is reminiscent of crispy roast potatoes with a soft centre. This easy to make chestnuts and chicken meatballs recipe makes for a tasty mid-week meal.
New to our dairy department is a range of The Yoghurt Shop yoghurt products! This is a winning combination of strained greek yoghurt, topped with delicious and fresh toppings. The yoghurt is traditional, free from preservatives and artificial colours and flavourings. In May 2017, The Yoghurt Shop was awarded Australia's Best Greek Yoghurt as decided by The Dairy Industry Association of Australia.
Delivered fresh to our bakery, these crinkle-top fudgy rich chocolate cookies are filled with delicious peanut butter cream and made into a chocolate peanut butter sandwich. Made right here in Perth, by the creators of Nutta Butta, you will not find a softer cookie with a tastier filling! They go very well with a coffee from our barista!
Hall's Suzette is a 'Pont L'Eveque' style cheese made by 4th generation dairy farmers in the Harvey Area. The Hall family own and run the dairy where they have a commercial herd as well as a small herd of pure bred Normande Cow's. The only in Australia! Normande cows are a breed that was developed in the Normandy region of Northern France. This is where the original Pont l'Eveque cheese (protected by PDO) is made.
The use of this milk is significant not only because of the origin of this style of cheese, but also because of the quality of the milk they produce. These Normande cows produce a milk richer in protein and butterfat than your conventional dairy cow (Holstein). Perfect for cheese making. All this contributes to an extremely high quality and flavoursome cheese made right here in WA.
The cheese itself is a washed rind cheese made for the family by the head cheese maker at Harvey Cheese, less than a kilomtere away from the dairy. It is a square cheese that is rich and milky when young, full of lactic sweetness. As it ages, it becomes fudgier, developing nutty and smokey flavours.