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News & Events

Bone Broth - The Art of Whole Food

Made using premium, Australian ingredients

10th Jun 2019 | New Arrivals

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.

Purple Kale

Locally grown & crisp

9th Jun 2019 | New Arrivals

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.

Citadelle Gin

New to the Wine Loft

8th Jun 2019 | New Arrivals

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.

Winter Reds Wine Tasting

Friday, 7 June 2019 from 5 pm

7th Jun 2019 | Tasting & Events

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 Beef Shank

$12.95 per kilo*

6th Jun 2019 | News

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! 

World Gin Taste - Gin Tasting

Saturday, 8 June 2019 from 12 pm to 2 pm

5th Jun 2019 | Tasting & Events

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

Wild Caught Barramundi

New season, never frozen!

4th Jun 2019 | New Arrivals

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.

Ol Yella's Stank Sauce

Made in WA

3rd Jun 2019 | New Arrivals

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. 

Pegagus Bay 2014 Pinot Noir

Top tier New Zealand Pinot producer!

2nd Jun 2019 | New Arrivals

$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!

Locally Caught, Swordfish

Caughtly off the Rotto trench!

1st Jun 2019 | New Arrivals

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!

Dominique Portet Masterclass with Ben Portet

Wednesday, 5 June from 6 pm - 7.30 pm

31st May 2019 | Tasting & Events

$30 per person - redeemable with any Dominique Portet wine purchase made on the evening. Cheese boards provided to share.
20 tickets only!
Purchase here.

Ninth generation winemaker Dominique Portet, quite simply, is international winemaking royalty. From a winemaking family that stretches back 10 generations in Bordeaux, his father Andre Portet was vineyard and winery manager of Château Lafite Rothschild in Pauillac. A tenacious search for grape growing terroir to rival that of his native Bordeaux led Dominique to the cool climate of the Yarra Valley where he founded his winery in 2000. His son Ben now heads the winemaking team whose own resume boasts time spent with the likes of Bordeaux’s Château Beychevelle, Champagnes Louis Roederer and the Rhone Valleys M. Chapoutier. Ben joins us this Wednesday, 5 June for what is sure to be an incredible evening of tasting and discussion around both new and old world techniques, traditions and terroirs.

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

Swinney Vineyards - Wine Tasting

Friday, 31 May 2019 from 5 pm

30th May 2019 | Tasting & Events

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

 

Beef Cheeks

Perfect for the slow cooker!

29th May 2019 | News

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.

Try this Slow Braised Beef Cheek Ragu with Parpadelle

Four Pillars 2019 Bloody Shiraz Gin

1 June 2019

28th May 2019 | Tasting & Events

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 wineloft@boatshedmarket.com.au

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.

Broccolini

New season, locally grown!

27th May 2019 | Fresh Produce

$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! 

Chilli Mussels

Using our house-made sauce!

26th May 2019 | News

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!