News & Events
WA wine maker Andrew Hoadley, much loved and admired for his delicious and somewhat unruly Great Southern wines, is back with us this Thursday! Offering power, precision and drinkability in spades, the wine of La Violetta are well worth a try for anyone wanting to try something a little different.
OPEN TO TASTE:
Sakrileg Riesling 2017
Chagrin Chardonnay 2017
Penury Pinot Noir 2017
Up Shiraz 2015
Bilingue GMS 2016
A new addition to our range of Bone Broths - The
Art of Whole Food is a boutique Australian company that prides itself on
quality products. All products are made using fresh, premium quality
ingredients sourced locally. Their bone broths are made in small batches using only grass-fed beef, free-range chicken and local produce.
• Improved digestion & gut health
• Decreased inflammation in the body
• Repair of skin, hair and nails
• Rebuilding bones & joint health
• Increased immunity
• Improved health overall due to better absorption of nutrients
Apple cider vinegar is used to draw out all the nutrients from the bones over the cooking period. This includes minerals such as calcium, phosphorus, magnesium, potassium, amino acids, chondroitin sulphates, glucosamine and collagen. The possible nutritional benefits of bone broths include improved digestion & gut health, decreased inflammation in the body, repair of skin, hair and nails; rebuilding bones and joint health and increased immunity.
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.
We have selected four delicious European reds to pair with Cape Grim Beef Shank from our butcher. Join us for a complimentary tasting in the Loft!
OPEN TO TASTE
E. Guigal Cotes du Rhone Rouge 2015, Rhone Valley, France
Las Perdices Malbec 2017, Mendoza, Argentina
Domaine de Viranel ‘Trilogie’ 2015, Langedoc, France
Podere 29 Gelso Nero 217, Puglia, Italy
Cape Grim is collective of beef farmers that are committed to sustainable farming and ethical practices. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded.
This is the perfect cut of meat for a delicious winter meal. Beef shank is best cooked low and slow - the marrow in the bone melts out, creating a smooth, rich sauce, and the meat itself goes incredibly tender. Match the robust taste of this beefy cut with your favourite bottle of red wine from our Wine Loft and enjoy!
To celebrate World Gin Day we are hosting a complimentary gin tasting in the Wine Loft. If you missed out on our Gin Festival now is your chance to try our selection of local and international small batch gins!
OPEN TO TASTE:
Citadelle Gin - Cognac, France
Generous Gin - Cognac, France
Christian Drouin Le Gin - Normandy, France
Iron Balls - Bangkok, Thailand
Jensen's Old Tom - London, United Kingdom
Dodd’s Kew Organic Gin - London, United Kingdom
Four Pillars Rare Dry - Yarra Valley, Victoria
Dasher & Fisher Ocean Gin - Devonport, Tasmania
High Spirits Gin - Perth, Western Australia
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!
$30 per person - redeemable with any Dominique Portet wine purchase made on the evening. Cheese boards provided to share.
20 tickets only!
OPEN TO TASTE
Dominique Portet Sparkling NV
Fontaine Chardonnay 2018
Fontaine Rose 2018
Fontaine Cabernet Sauvignon 2018
Dominique Portet Cabernet Sauvignon 2016
Dominique Portet Cabernet Sauvignon 2013
The Swinney Family has a long history in the Frankland River region of the Great Southern, having settled there in 1922. Located on the banks of Frankland River, Swinney Wines boats some of the most picturesque vineyards in the country. Join us this Friday to taste through a selection of premium wines from this passionate grape growing family.
OPEN TO TASTE:
Tirra Lirra Riesling, Pinot Grigio, Gewurtztraminer 2017
Tirra Lirra Tempranillo, Cabernet Sauvignon, Grenache 2016
Tirra Lirra Grenache 2017
Tirra Lirra Syrah 2017
If there is anything good about winter, it is getting out that well-used cast iron pot to simmer away for hours on the stove, filling the house with a rich, comforting fragrance while rain pelts down outside. Beef Cheeks are the cheek muscle of cows and they are a very tough cut of meat. It's a budget cut that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork or brisket.
The very popular Bloody Shiraz Gin from Four Pillars will be available from our Wine Loft on Saturday,1 June - the official launch date of the 2019 vintage! It has sold out two years in a row, with very limited amount being made. Don't miss out this year! Pre-orders are welcome - call the Loft on 08 9284 5176 or email email@example.com
The 2018 release had great depth of colour and was much richer and more vibrant than 2017, carrying really beautiful purples and reds to bottle. Flavour-wise it showed dark fruit, red berry and spice. There was also plenty of that classic Yarra Shiraz white pepper. And of course a lovely ginny character carried those grape aromas, making it unmistakably gin. The palate was lovely and sweet, with long juniper and spice characters to finish.
$1.99 per bunch. Broccolini is mild with a subtly peppery finish that sweetens when cooked. It is natural cross between broccoli and Chinese broccoli (gaai lan). It is entirely edible – nothing to cut, nothing to waste! Try this Garlic Butter Sauteed Broccolini recipe!