News & Events
This Sunday, the 5th of August we are hosting Shaun Byrne for his exclusive book signing and pre-release of his and author Gilles Lapalus’s book ‘The Book of Vermouth’. Shaun has developed his love and understanding of the beverage industry through a rich career at some of Australia’s best bars and will be sharing his knowledge on the day in our Wine Loft. We will also be sampling Classic Negroni’s and Spritz with Maidenii Vermouth!
A few things to know about Vermouth, it’s a wine not a spirit, it’s the key to the best Negroni, it should be kept always in the fridge and it works so well in cocktails as it is so full of flavor, it’s sweet, sour, bitter and even has a salty note depending on the brand. We look forward in seeing you in our Wine Loft between 11am and 1pm this Sunday.
These fabulous Peking are delivered fresh to our Boatshed Butchers from Mark & Leonie Brunnbleman's Wagin Farm. Leonie and Marc started the business Wagin Duck Game in 2013 just outside the Wagin town centre, 225km south-east of Perth between Narrogin and Katanning. Praised with the quality of this fresh product, Leonie and Marc have a niche market here in WA and also sell quails, chickens and geese from their farm. This local, tender and free ranged beauty is served perfectly with creamy mash and a glass of Pinot. Perfect for weekend entertaining Donna Hay has the right idea with this Crispy Spiced Braised Duck recipe; https://www.donnahay.com.au/re...
Currently In season and locally grown in Bindoon, we now have these delicious and exotic Blood Oranges in store. Blood oranges have a sweet yet a sour tang with a hint of raspberry or blackberry, they're about the same size as a navel orange but with a slightly red tint on portions of the fruit's skin. This Citrus fruit can be used in many ways, popular chef Yotam Ottolenghi who's books we carry here in store had a delicious recipe for sea bass with a blood orange sauce and side salad that sounds divine. They're also great for baked goods as a substitute to lemon, like cookies, panna cotta or in a cupcake. They're delicious in Campari and Sweet Vermouth cocktails or just as a garnish in your favourite gin.
Fine Food WA is a produce of boutique, handmade food products dedicated to showcasing WA's wonderful fresh local produce. Their mission is simple; To provide customers with the best quality, healthy and delicious food products that are just like the ones they would make and enjoy at home. They do this by not mass producing any of their products, they're all made by chefs - not machines. The Fine Food team are very particular about the ingredients they use to make all of their products.
- Only WA fresh vegetables
- Only WA fresh herbs
- Only WA free range eggs
- Only WA GM free canola oil
- Only WA made vinegar
- No added preservatives
- No artificial colouring
- No additives
- No added sugar in nearly all products
- Lots of Gluten free options
- Lots of vegan options
We're proudly stocking a wide rage of Fine Food Products including a variety of soups, salads and sauces in our fridges here at the Boatshed.
Join us for tastings today between 10:30-1pm of the Butchers and Small goods Makers range - Farm House from Margaret River.
The Farm House is a family owned fresh meat butchery, smokehouse and small goods maker. The proprietor and general manager is David Hohnen. David is better known as a winemaker and he uses those same skills in the preparation of herbs and spices for the specialty fresh sausages, smoked sausage and fresh honey brines for cured and smoked products.They use freshly prepared shavings from apple tree logs sourced in Donnybrook orchards to impart their unique smokey flavour and aroma. Here at the Boatshed Market we sell 4 varieties of the Farm House Small goods including; Natural bacon, House Eye Bacon, Premium Ham and Beef Pastrami.
Nothing says Spring like an arrangement of bright and gorgeous tulips, and even though it's not Spring just yet this weekend we were lucky enough to have received a large delivery of fresh tulips straight from the farmers, we're selling these beautiful bunches at $19.95 while stocks last. Tulips are sturdy flowers that can last up to 10 days after cutting if you know how to care for them correctly. When shopping for tulips, you may be tempted to buy the tulips with fully-opened, vibrant colored petals. This would be a fine choice if your tulips were for a "wow" one night occasion, however if you prefer them to last a long time, choose tulips that are still tightly closed with some green buds that aren't fully coloured yet. The flowers will open over the course of a few days, giving you more time to enjoy them.
This Saturday the 28th of July the team from Jardin Estate located in the Margaret River region of WA will be in store offering ttastings of their handmade premium butter range. The Jardin Estate butter range consists of; Truffle, Honey, Garlic, Salted and Unsalted and we happily offer the full range here at the Boatshed Market. Jardin Estate are a small business who have a passion in growing and presenting fresh produce with the focus on being food "purveyors of the unusual" they have chosen product lines with a unique appeal suitable to their property just east of Cowaramup which fully complement Margaret River’s wine offering and greater regional identity.
The perfect time of the year to enjoy a generous bowl of fresh local Garden Island mussels steamed with our own homemade chilli sauce.
Serve with fresh crusty bread or a Boatshed garlic loaf!
$3.95 Kilo (Special available until Thursday 02 August 2018)
Perth Chef Lisa Richards has dropped off her first delivery of her Knutsford Gourmet range this week. Her range consists of sweet and savoury biscuits, lavosh - including delicious flavours like honey and walnut and maple syrup and peppercorn and fruit pastes to accompany all styles of cheese or simply on their own. Lisa was trained as a chef in Perth and was very fortunate to work with some amazing chefs and mentors that gave her the drive, encouragement and confidence to get to where she has in her career over the years. Knutsford Gourmet started as a small hobby in August 2014 supplying crackers to Le Grand Fromage, since then this hobby has grown into a successful and popular business supplying to the community of Perth.
Join us this Saturday between 11-1:30pm for our in-store Heidi Raclette tasting! Heidi Farm Raclette, Australia's most awarded cheese, presents an intense perfume and a mild nutty, milky flavour. The rind of the cheese is washed and scrubbed during production, promoting flavour development and ripening. The supple, satiny interior of this multiple Australian Grand Champion Cheese is best appreciated when the cheese is melted or cooked. Traditionally Raclette is melted on a burner, scrapped and eaten with boiled waxy potatoes and pickles.
This is a boutique product that takes over 15 days to cure. Local duck breasts are sourced from Wagin in Western Australia and then cured overnight using a special recipe. The following day we season the breasts and wrap them in cheese cloth together with fresh thyme, rosemary and bay leaves. These duck breasts are then left for 14 days in a controlled drying facility so that they cure properly. Try this delicious air-dried product today! Each order will contain one air dried duck breast.
We are now stocking both flavours of GH Produce's nut range - Rosemary + Saltbush and Chipotle + Desert Lime, as well as their delicious Golden Granola Bar. These products are all gluten, dairy, refined sugar and grain free handmade locally in Perth inspired by the gatherer/hunter way of life. GH produce provides suitable option for people with food allergies or those just looking for a healthier and more ethical option. Supporting local businesses, growers and trying to use organic ingredients whenever possible.
Adam Foster was a chef who became a sommelier and then a winemaker. After having the privilege of working with some of the most outstanding wineries in Australia and France (Torbreck, Chapoutier, Mitchelton, Heathcote Winery ,Domaine Ogier, Jasper Hill, Domaine Pierre Gaillard), he’s now growing vines in Heathcote. He is passionate about Shiraz, or “Syrah” as it’s known in Europe, aptly naming his wine label ‘Syrahmi’.
Tripe Iscariot was born out of the desires of Remi Guise to see more interesting wines on the market although his aim is certainly NOT to make weird wines! His very serious expressions of Grenache, Chenin Blanc and Chardonnay are beautiful, textural, full of flavor. Join us in the Loft for a complimentary tasting and live jazz! Remi will be talking us through this delicious wines and his personal wine journey!
Like most other wines made in the Old World, Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made. The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history.
Why is Chianti more written about, drank, and talked about than any other Italian wine in history? Come down to The Wine Loft this Friday, 20 August to find out why!
Our small batch, artisan cheese is made from whole milk and cream that is sourced from dairy's in the southwest region of Western Australia. Unlike many other soft cheese that are sold too young and therefore chalky and solid - our cheese has been returned to the maturation room, to ripen. This extra time gives the cheese a chance to mature, meaning the center is a lovely pump, soft texture. Perfectly ripe and to be enjoyed now! Available from our cheese department in both half and full wheels.