News & Events
We now have stock of this delicious bean-to-bar, single-origin, small batch chocolate! Not only is the chocolate of an incredibly high quality, the packaging is absolutely beautiful in its quirkiness. French trained pastry chef-turned-chocolatier Charles Lemai was travelling in Vietnam last year when he met an artisan chocolate maker. He discovered the bean-to-bar chocolate process and chocolate is now his passion. Charles sources his beans from small farms in the Solomon Islands, Haiti, Brazil and Madagascar, and he will be experimenting with many textures and unique flavours. The sweet smell of chocolate being made onsite is very hard to resist.
We now have the full range of Tea Tribe teas on our shelves! Tea Tribe uses 100% certified organic tea & herbs from micro to medium farms that have been carefully selected to align flavour and the beneficial restorative properties of tea. Their tea is small batch, hand blended and communicated to you in 100% recyclable and biodegradable packaging from our beloved hometown of Byron Bay. Tea Tribe was created so that a passion could be turned into a reality, driven by ethical, environmental and harmonising factors, to ensure a guilt free cup of tea.
Join us in the Wine Loft for a very special cheese cracking of the very limited Beaufort d’Alpage Cheese that will be matched with delicious French wine. This is an incredibly special cheese! The AOC rules dictate that Beaufort can only be made in the Savoie and Haute-Savoie departments in the Rhône-Alps region of eastern France. Beaufort d’Alpage (meaning “of mountain pasture”) is only made in the summer in small mountain chalets. The milk comes from the Tarentaise breed of cows that graze at altitudes of 6,000 feet or more. It takes approximately 530L of milk, the daily production of 30 cows, to make 1 wheel of Beaufort. Beaufort d’Alpage is a hard cooked mountain cheese with a smooth texture and a rich, nutty sweet flavour.
WINES OPEN TO TASTE:
Chateau Barouillet Bergerac blanc, Sauvignon Blend, South West
Champalou Vouvray Sec Tendre Chenin, Loire Valley
Dupasquier Rousette de Savoie, Savoie
Domaine Rapatel VdP Roussanne Blend, Rhone Valley
Domaine Rolet Poulsard, Jura
Jeff Carrel Morillon Blanc, Languedoc
We are coming into apple season, and we do love our Australian apples! We have new season Sundowner apples in our produce department, that have been grown in WA orchards. The texture of a Sundowner is firm and crisp, though not hard, and the yellow flesh is fine grained. This is a very sweet apple, but balanced by some tartness and notes of berries and spices. The sweetness of this apple intensifies with storage, changing the flavor somewhat. They are absolutely delicious in this Apple & Raspberry Crumble
$29 per bottle (RRP $35)
Now available in the Wine Loft.
The Frascole vineyards sit atop ancient Roman sites in Tuscany and have been passed down through the family for generations. The organic vineyards are high-density with low yields, and all harvesting is conducted by hand. With aromas of blackberry and spice, followed by juicy black plum and clove on the palate, this is perfect Winter drinking!
$30 per person - redeemable with any Valenciso purchase made on the evening
Wednesday, 19 June 2019 from 6 pm - 7.30 pm
20 tickets available - purchase here.
Winemaker Diego Santanta join’s us all the way from Spain for an in depth talk about the wines of Rioja and Valenciso. From humble beginnings, Valenciso have become a leading light amongst Rioja’s small band of micro, terroir focused producers. Their Rioja Reserva is widely considered to be one of the regions benchmark reds. Valenciso’s wines are subtle, elegant and super refined.
At a dinner in Melbourne, circa 2012, Jesús Barquín, renowned Spanish wine writer and founder of the Equipo Navazos project, had a very clear message about Valenciso. He said this: “If you asked me to name just one producer from Rioja that you should buy, it would be Valenciso.” Enough said!
OPEN TO TASTE:
Valenciso Blanco 2017
Valenciso Tempranillo Saignee Rose 2015
Valenciso Laderas de Cabama Tempranillo 2013
Valenciso Reserva Tempranillo 2011
Valenciso Reserva 10 Años Después 2007
$199 (usually $230) for mixed 6
To celebrate the announcement of this years Young Gun of Wine awards, we have put together a mixed six pack featuring the top trophy winners.
YOUNG GUN OF WINE - The prestigious Young Gun of Wine was awarded to brothers Damon and Jono Koerner from Koerner Wine in the Clare Valley. They are an emerging force and beacon for creativity in the Clare Valley.
THE PEOPLE'S CHOICE - The People’s Choice, as decided by the public at tasting events in Melbourne and Sydney. This award was given to the West Australian duo Liv Maiorana and Mijan Patterson of South by South West.
WINEMAKERS CHOICE - Remi Guise of Tripe Iscariot took out the Winemakers Choice trophy, an award decided by the Final 12 winemakers in the competition.
Koerner ‘The Clare’ Cabernet Blend
Koerner ‘Mamollo’ Sciaccarello
South by South West Chardonnay South by South West Malbec/ Cabernet
Tripe Iscariot Brawn Chardonnay
Tripe Iscariot Karridale Chenin
Join us in the Courtyard this Saturday for our Annual Truffle Festival! Truffle season is upon us and, we are stocking our shelves with all things truffle! To celebrate the harvest, we are having our Annual Truffle Festival. There will be tastings, demonstrations, and our very own Manjimup Black Truffles taking centre stage with a selection of Italian wines open to taste! One of WA’s top chefs, David Coomer, will be presenting his season truffles.
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.