News & Events
This cheese is made in the town of Ambert and the first part of the name comes from the Latin word fourme, which means shape. The blue mould is introduced first into the cheese and then, air is injected into the pate, which allows the mould to develop. The cheese is mild with a firm but creamy texture and a subtle aromatic flavour that resists being too salty. It has a savoury, nutty aftertaste. The rind is dry and wrinkled with patches of mould. The blue moulds are more erratic in location than the usual streaks of blue produced in the pâté. Available from our cheese department and perfect with a generous serve of honeycomb!
Our Spanish Mackerel is line caught off the coast of Shark Bay in Western Australia and is delivered directly from the fisherman. Spanish Mackerel can be enjoyed as sashimi, pan-fried, baked or grilled and is considered by many to be the best fish to barbeque! We recommend it pan-fried in butter with fresh sprigs of thyme, sliced lemon and coarse sea salt.
*$19.95 per kilo until Wednesday, 4 July or until stocks last.
Our in-house chefs have been busy! These delicious new ready-to-cook salmon parcels are available from our Fishco. Simply pop them into the oven, to cook the house-made pastry pocket and they are ready to eat! Healthy, tasty and a great meal option.
Stuart's winemaking career commenced more than 30 years ago when he moved to Margaret River to help his parents produce with their new wine label Sussex Vale. This vineyard has since become the well-respected Hayshed Hill.
His winemaking experience includes some of Margaret River's best loved names including Voyager Estate (1991-2000), Devil's Lair (2000-2008) and Stella Bella (2008-2013). Stuart also worked at Matilda Bay Brewing Company during the peak of their success in the late '80s and was responsible for several vintages abroad and on Australia's east coast.
Join us for live jazz in the Loft as Stuart takes us through his delicious wines!
Master Kobe is produced at Wylarah Station and part of the Westholme Wagyu Stud. These cattle are born on vast pastures, roam free on native grasses and are finished on freshly milled grain. This Wagyu reflects the character of the land and the terroir of Wylarah. Awarded Australia’s finest Wagyu beef, it has gone on to be named Grand Champion at the World Wagyu Forum. Wylarah +9 score Wagyu is like no beef you’ve ever tried before. It’s unique. It’s indulgent. It’s the very best of the best. Now available in our Butchery.
Made from organic high oleic Peanuts which are freshly roasted and milled using an all-natural, chemical free process to extract excess fat, Proganics Powdered Peanut Butter is a gluten free, healthier peanut butter alternative that has lower fat, calories and sugar compared with traditional peanut butter.
This Powdered Peanut Butter uses high oleic Peanuts which contain good fats which are commonly found in avocados and olive oils. This product can be mixed with water to form a traditional peanut butter spread, added to you cooking, smoothie bowls and protein shakes to add a delicious peanut flavour or it can be eaten directly from the packet.
Our florists have outdone themselves and found the most beautiful, elegant and delicate white hydrangeas! Their heads are made up of many smaller, more petite flowers. They are incredible quality, and the most pristine white you can image. The perfect bloom to bring style to any space in your home. Now available in our flower department.
Ranked by the Guinness World Records, the Carolina Reaper has beaten itself and is officially 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 Pakastani Naga and a Red Habanero. A pepper’s heat is measured in Scoville units. A jalapeno measures 8,000 Scoville units, the Carolina Reaper measures 2.2 million and the Scorpion measures 2 million. The next pepper down on the scale is the Ghost pepper at 1 million. If you are brave enough to give it a try, it is available in our produce section!
Join us this Saturday for our in-store Raclette tasting! We will have the professionals in store showing us how it's done. Raclette is a particular kind of Swiss cheese, and the dish in which it plays the main ingredient. The cheese itself is firm and when grilled under direct heat: Raclette develops a nutty, full sweet flavour with a crisp, delightfully chewy crust.
Made in small production runs, Small Batch Co create, develop and manufacturer a variety of food products. From their collection of high quality, flavoursome and natural jams, relishes and chutneys to their fruit filled artisan cordials, each product is lovingly crafted, with locally sourced ingredients and free from any additives, colourings or artificial flavourings. Using the best quality ingredients, they ensure the integrity of their products is maintained.
$50 per person - for tickets go here.
Only 20 spots available!
According to legend, it was Dionysus who brought pleasure to mankind, and wine to Sicily! Legend aside, it is certain that wine has been made in Sicily for millennia. Although once known for the production of bulk wine, a new generation of wine makers are realising the full potential of the island’s enviable climate. Sicily is a wine lovers paradise, such is the variety, complexity and abundance of Dionysus’s unique gift! Join us for an evening with sommelier Andrew Moody as he takes you on a journey through Sicily, a wine lovers paradise!
OPEN TO TASTE:
Le Casematte 2015 Peloro Bianco IGT
Pietradolce 2016 Etna Bianco DOC
Hauner 2013 Salina Rosso IGT
Le Casematte 2014 Peloro Rosso IGT
Pietradolce 2016 Etna Rosso DOC
From Monday, 25 June 2018 we will no longer be supplying single-use plastic bags. We will be offering our customers reusable paper bags as an alternative. Our paper bags are sustainable, compostable, recyclable and strong. Made in South Australia from Australian paper, they are biodegradable and compostable, and the right choice!
$19.95 - whole fish
$69.95 - per kilo, filleted
Our Pink Snapper is line caught, sustainable and dry filleted on site. Directly from our fisherman in Kalbarri, it is fresh, soft textured and delicious! Snapper is an easy to cook and delicately flavoured fish perfect for a variety of different dishes. Pan fry, bake whole, crumbed the fillets or used pieces in a curry - it is fantastically tasty in all applications!
Considered one of the world's most luxurious ingredients!
Manjimup in WA’s South West is at the heart of Australian truffle country, home to the rare black winter truffle. Almost 90 per cent of the nation’s premium black truffles are produced in this region and we are proud to bring you the best of Australia’s premium grown truffles! Known as the ‘Black Diamond’ of the kitchen, these black truffles are the freshest and most exquisite Manjimup has to offer!
We are joined by one of WA’s top chefs, David Coomer, who will be presenting his seasons truffles. Accompanying David will be his two beautiful truffle dogs Olive & Twiggy! To celebrate the truffle harvest, join us for our Annual Truffle Festival in our courtyard this Saturday, 16 June! There will be tastings, demonstrations and our Manjimup Black Truffles will be taking centre stage in a variety of culinary forms.
Mazza Wines is a boutique vineyard that grows only Spanish and Portuguese wine varieties near Donnybrook in the South West of Western Australia. Inspired by travels through Spain and Portugal, David and Anne Mazza decided to plant native Spanish and Portugese varietals on their small, family-run vineyard in the Georgraphe Region. David and Anne are passionate about producing an Australian translation of these Old World heritage varieties. David this Friday in The Wine Loft from 5pm.
2017 Bastardo Rose
2014 Touriga Nacional
2017 Bastardo Fortified
Complimentary tasting with cheese and live jazz.