News & Events
SATURDAY, 17 AUGUST 2019 FROM 11 AM - 2 PM
Join us as we take you on a journey of culinary discovery through the vibrant, mouth-watering world of Spain! We will have cooked paella available and a variety of tastings from some of our best producers! Paella comes alive with the right mix of spices. Paprika adds a sweet, smoky flavour to the paella whilst saffron contributes both colour and taste. These two spices are essential for the perfect Spanish paella! Our wine expert has selected wines from different wine regions of Spain to pair with the delicious paellas being cooked - all open to taste!
$50 per person, $30 redeemable with wine purchased on the evening.
20 tickets only
Tickets available here.
While his range includes many famous terroirs, Leroux is determined only to work with vineyards that have been well managed and produce outstanding fruit, regardless of whether or not they have famous names. He has never been in charge of a finer roster of vineyards, and, consequently, there have been few finer releases from a grower that is now at the very top of his game.
Leroux describes 2017 as a vintage he would happily take every year—an assessment borne out in an absolutely stunning range of wines. The whites have great mineral tension and pulpy succulence, while the reds are bright, aromatic and pretty with the body and depth to encourage ageing. Both sets of wines show great class and intensity and are, importantly, a joy to drink.
Although Benjamin Leroux can't be with us this year, he’ll be sharing his thoughtful insights on the vintage and more via a short film recently recorded in Burgundy.
OPEN TO TASTE:
Benjamin Leroux Bourgogne Blanc 2017
Benjamin Leroux Meursault 2017
Benjamin Leroux Bourgogne Rouge 2017
Benjamin Leroux Savigny-lès-Beaune 2017
Benjamin Leroux Volnay 2017
Benjamin Leroux Gevrey-Chambertin 2017
We are now stocking the full range of Wildly Good Food Burgers in our Plant-Based Fridge! Wildly Good celebrates legendary vegetables by bringing café quality food to your home. The Burgers and range of Ready-to-Eat Meals are crafted by chefs from real food, grown fresh from the earth with natural flavours bursting through. And homemade-looking enough so that your friends and family think that you made them for yourself!
- Vegan Proud
- Gluten Free
- Good source of Fibre
- Source of Protein
- No artificial colours, flavours or preservatives
- Low in fat and no cholesterol
Sweet Potato & Kimchi Burgers with Spring Onion & Chilli,
Beetroot & Black bean Burgers with Carmelized Onions
Spiced Chickpea Burgers with Coriander, Parsley & Dill
Smoky Cauliflower Burgers with Sweet Potato & Kale
Inspired by the plant powered diet, Green Vie have created a range of products which are healthy, sustainable and planet friendly. They are a company who love to offer you the joy of plant based alternatives to cheese, free from common allergens.
Products are free from: Dairy, Lactose, Soya, Gluten, Nuts, Palm oil.
Discover our plant based cheeses range! Now stocking the following flavours: cheddar, gouda, mozzarella, smoked gouda, greek style & vegaloumi!
$25 PER BOTTLE* (RRP $29)
*Special available until 14 August 2019, while stocks last. Further discounts do not apply to this promotion.
From one of Australia’s top producers comes this incredible Pinot Noir out of the Yarra Valley. Nominated for Gourmet Travellers Winemaker of the year, Franco D’Anna operates as both vigneron and winemaker. His 30,000 case production quickly sells out every year, despite having no one on the road selling the wines. Red fruits, hazelnut, spice and floral perfume - this wine delivers on flavour, tannin and length.
$50 PER PERSON - $30 REDEEMABLE WITH PURCHASE ON THE EVENING
20 SPOTS ONLY
FOR TICKETS GO HERE
Jackson Family Wines is a family owned wine company based in Santa Rosa, California. From humble beginnings making wine in Northern California, the company has expanded it’s portfolio to become a global power house. Acquiring close to 50 wineries, they now own vineyards in Sonoma, Mendocino, Napa, Oregan, Tuscany, Chile, Bordeaux, South Africa and Australia.
Highly awarded for both it’s wines and it’s leadership in sustainability, the history and portfolio of this incredible company would be difficult to capture in a single masterclass. Australian/NZ company representative Alex Tulikova joins us for a snap-shot look at home favourites Yangarra and Hickinbotham with a couple of Californian chardonnay’s from La Crema thrown in for good measure!
OPEN TO TASTE:
La Crema Monterey Chardonnay 2017
La Crema Sonoma Chardonnay 2017
Yangarra preservative free Shiraz 2018
Yangarra Shiraz 2016
Yangarra GSM 2017
Hickinbotham Brook’s Road Shiraz 2016
Hickinbotham Trueman Cabernet Sauvignon NV
Nick James-Merritt joins us once again to taste through his small batch Margaret River wines. Nick works with left-of-field varieties and minimal intervention to craft wines of texture and character that have received some great reviews.
"Quality wine in anyone's books, (2017 Vermentino) shows intensity of fruit character, steely-minerally acidity, faint savoury complexity, freshness of inherent pear/green apple/cucumber fruit characters." 93 points - Mike Bennie, The Wine Front.
It is always a pleasure hosting Nick who is a ready provider of great conversation and great wines!
OPEN TO TASTE:
2019 Karridale Sauvignon Blanc
2017 Yallingup Vermentino
2017 Wilyabrup Chenin
2017 Rosa Brook Cabernet Franc
Koji is a cultured rice that has been around for centuries. It is the base ingredient for well known fermented products such as Sake, Soy Sauce and Miso. Meru Miso's Koji grains are cultured with a special microscopic fungus called Aspergillus Oryzae which is grown in Tasmania. Meru Miso are one of only a handful of Miso houses in the world to still grow their own spores for making Koji. The best quality rice is used to grow Koji. They inoculate warm, steamed grains of rice with the fungus and then tend to it for the next 48 hours while the fungus spreads over the entire grain bed. By the time it's finished, the mycelia (fungus roots) have spread so thickly that the rice is now held together in a thick mat about 5cms thick. You can use Koji to make Amazake, Miso, Sake and so much more. You can even steam it and serve it as an alternative to rice. It has a delicate sweetness and will be sure to take your taste buds on an adventure.
To read more about this product visit the Meru Misowebsite here.
Quality stock products are the foundation of quality sauces and dishes. Due to the length of time required to produce true stocks, inferior highly processed stocks are more than often used in everyday cooking. Bowles aims to help lovers of food and cooking by providing them with fine stock products created without compromise. The refined stocks and sauces created by Bowles are all 100% pure, fresh and premium. Only the freshest and quality Australian produce is selected and refined traditional French methods used to create the stock. The consistently fine quality of the stocks heightens the quality and consistency of any dishes where Bowles Jus products are used. Being such a versatile product and with so much to offer to so many dishes through its superior ability to accentuate the flavour of any dish,
Bowles is a must have for any home kitchen.
Complimentary Tasting - Boatshed Wine Loft
Discounts apply to products for the duration of the tasting only.
This session will be run as an informal masterclass, please arrive at 6 pm.
Renowned for innovation and the clever use of Australian native ingredients, Applewood is a craft spirit brand at the top of its game. We are thrilled to announce that Applewood creator, ‘Chief Thinker’ and distiller Brendan Carter will be joining us this Wednesday for an in-depth look at his unique Australian spirits. Passionate about both sustainability and creativity, Brendan is one of the most in-demand producers in the country. Brendan’s commitment to excellence, research and imagination set the Applewood brand apart - important in a growing sea of craft spirits. A session sure to be full of passionate discussion and fun!
OPEN TO TASTE:
Southern Lights Gin
Northern Lights Gin
Carters Original Coffee
Just arrived in store and freshly cracked! Fanticini produces small quantities of “Vacche Rosse” in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This “Red Cow” variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months, compared to the 24 month aging period of most other Parmigianos.
Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow creamier, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick Balsamico.
Everything Butter is a nut and seed spread packed full of nourishing hemp, chia, sesame, sunflower, flaxseeds and pumpkin seeds with peanuts and almonds. It’s crunchy, wholesome and 100% delicious. There’s nothing else quite like it. Fix & Fogg are especially excited to be showcasing hemp seeds, which are super tasty and incredibly nutritious. Hemp seeds are one of the only complete sources of plant protein with a full spectrum of amino acids, they are rich in omega 3,6 & 9 and full of essential vitamins and minerals. This healthy spread works so well either sweet or savoury. Add it in smoothies, stirred into oats and also with sliced tomato on toast.
A galette is a French pastry similar to a tart or pie that is a little more rustic, free-form and effortless. Our in-house chef makes the pastry by hand using real, wholesome ingredients. This results in a crisp, buttery pastry encasing a deliciously sweet, well-balanced fruit filling. Simply warm in the oven and serve with vanilla ice-cream or a generous dollop of double thick cream. Now available from our bakery.
Complimentary tasting in the Loft.
The Mann name is synonymous with WA’s Swan Valley where Rob’s pioneering grandfather Jack worked a remarkable 51 consecutive vintages for Houghton. His most famous creation, the Houghton’s White Burgundy, significantly changed the wine landscape in Australia for good. Sixth generation winemaker Rob was just a boy when he joined his father – former Australian test cricketer Tony – in planting the vines on what is now the dry-grown, organically farmed Corymbia vineyard.
Both Rob and Genevieve boast impressive careers. Genevieve worked in South Africa, France, California and South Australia before moving to WA for the role of head winemaker at Howard Park. Rob was been senior winemaker at Hardy’s, then Cape Mentelle before being handpicked to take over the helm at LVMH’s Napa estate Newton.
Corymbia 2018 Chenin Blanc
Corymbia 2018 Cabernet Sauvignon
Corymbia 2017 Tempranillo, Malbec, Cabernet
New to our grocery department - Activated Charcoal, Brown Rice & Beetroot rice paper rolls from Mrs Tran's Kitchen. Made from 100% natural rice paper, with no chemical whiteners or strengtheners. Great care has been taken to ensure the ingredients sourced have been done so responsibly. Uses these tasty new flavours in a range of deliciously healthy rice paper rolls.
We are now stocking the range of stock from San Elk Artisan Stock. This is made in Australia, using premium quality certified organic vegetables, herbs and spices. Each batch is individually hand crafted to ensure attention to detail, consistency and freshness. This stock is a simple healthy way to add extra flavour and create delicious meals the whole family will enjoy. San Elk Artisan Stock can be added to your favourite meat, fish, chicken, vegetable, pasta and curry dishes as well as soups, stews, casseroles, risottos, stir fries, pies, sauces, gravies and dips. For recipes visit their website here.