News & Events
Our mussels are from Boston Bay, South Australia. We make our chilli mussel sauce in-house, using fresh ingredients. Using these two simple ingredients, make your own delicious Chilli Mussels for dinner! Simply heat the sauce, add the mussels and cook until they have opened. Serve with a side of crusty bread or on cooked pasta. A perfect meal solution for these colder nights!
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.
Wednesday, 29 May 2019
6 pm to 7.30 pm
$40 per person - includes tastings of 5 premium wines and 5 local cheeses.
For tickets, go here.
Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavour! For our upcoming Cheese & Wine Masterclass we are going local – in celebration of WA Cheese week! Five premium wines will be matched against five beautiful local cheeses, in an attempt to find the perfect pair. Join in the Wine Loft for this fun and unique experience.
WINE & CHEESE PAIRING:
Cambray Ashdown paired with Frankland Estate Isolation Ridge Riesling 2017
Local Goat Camembert paired with LAS Vino Wildberry Springs Chardonnay 2018
Cambray Gouda paired with Paul Nelson Karriview Pinot Noir 2015
Halls Suzette paired with Blue Poles Reserve Merlot 2016
OMG Triple Cream blue paired with Taliancich Reserve Muscat 1961 Solero
Just arrived in our Produce Department - the newest vegetable on the market: Caulilini! This baby cauliflower is an Asian-style variety rarely seen in the United States – until now. With its long edible stems and blonde, open florets it could be one of the most striking members of the brassica family. Sweetly succulent in flavor, its “perfectly imperfect” shape adds both flavor and texture to side dishes, crudité platters, or entrée builds. Use it in this Hot Caulilini Baby Cauliflower with Shaved Goat Cheese recipe.
- Entirely edible – from flower to stem
- Sweet, tender stalk turns bright green when cooked
- Fresh, never frozen
- No additives or preservatives
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
Stemilt is family-owned and centered around ultivating people and growing fruit that delights consumers. Our first shipment of cherries have arrived from their orchards! The Coral variety is a low-acid, very sweet, large-sized cherry that excels in the desert-like, breezy climate of the Patterson district, along with other California cherry districts. Try using them in this Gluten Free Cherry Oat Bar recipe - these oat bars are rich and decadent with a crisp, buttery crumb that will have you making seconds in no time!
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.
Join us for a tasting in the Cheese Department, from Friday 17 May 2019 from 4 pm to 6 pm. Established in 1984, Cashel Blue® is the original Irish farmhouse cow’s milk blue cheese. Cashel Blue has a white appearance or paste as it is technically called when young turning increasingly towards a buttery yellow as it matures. Throughout this paste there is a blueing often referred to as having marble-like pattern. The rind, which with time can develop a film of surface mould is untreated and is therefore edible. It is intrinsic to the cheese and contributes to the breaking down of the paste, adding further flavour and complexity.
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.
Chat or baby potatoes are ideal for steaming or boiling and are usually eaten whole with their skins on. We source our baby Chat potatoes from Mandogalup in WA. These potatoes are great for roasting, steaming or boiling. Try this delicious Paprika Baked Chat Potatoes recipe from Taste or these Cheesy Chat Jacket Potatoes by Donna Hay.
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!
Join us in the Wine Loft for a tasting of the new release wines from the very popular Ravensworth Wines!
Bryan Martin is a winemaker at the height of his powers and his Ravensworth wines have become some of the Canberra region’s hottest releases. Bryan’s winemaking style is equal parts science and artistic flair. His range is full of alternative varieties and whacky blends, with texture and balance the key in everything. Truly unique wines from a region on the up and up and some of Canberra’s most sort after wines.