Spoil dad this Father’s Day with his very own, dry aged Cape Grim rib-eye. His whole rib-eye will be aged to perfection in our Himalayan Salt brick ageing room. This rib-eye can be aged for up to 60 days, but can be enjoyed at any time during the ageing process. Our skilled butchers will trim and prepare his ribeye according to his preference when he is ready to enjoy!
With every whole piece of rib-eye on the bone, receive a complimentary bottle of 2009 Majella Coonawarra Cabernet Sauvignon and choose from limited edition Cape Grim steak knives or carving set.
Cape Grim Beef is a collective of beef farmers throughout Tasmania, King and Flinders Islands that have a commitment to sustainable farming and ethical practices. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour – made by nature.
Browse our range of Father's Day hampers online - head to our website here. We have a wide range of gift hamper options! From delicious Chianti, Pinot & Chardonnay these hampers include some of our favourite items such a Dingo Sauce Co hot sauce, Wagyu Biltong Co biltong slices, Aytpic Artisan chocolate and so much more! Shop online and pick up in store!
$4.99 per kilo - Friday, Saturday, Sunday only!!
The flavour of fresh mussels is hard to beat! These local Garden Island mussels have been harvested fresh and delivered to our Fishco direct. They make for the perfect addition to any paella dish, complimenting the saffron and paprika flavours! We suggest adding large local prawns and line-caught Shark Bay pink snapper to your paella for the ultimate seafood experience or use our house-made chilli sauce for a delicious bowl of chilli mussels!
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.
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.
Now available in limit supply from our produce department! Chanterelle mushrooms, also known as Girolles are highly prized by top chef’s throughout Europe. Their meaty texture means they are perfect to cook slowly in butter with a dash of chicken stock. Enjoy their unique fruity like flavour over a perfectly cooked sirloin, or in a risotto or pasta dish.
Our House-Smoked Pork Ribs are marinated & ready to heat and serve! Our butchers source local, WA pork ribs which they have lightly smoked for two hours on site using apple & hickory wood chips. Our marinades are made by our chefs, using the freshest ingredients. We have two marinades available, Asian Honey Soy & BBQ Sweet Chilli. A delicious and easy meal option that is a real crowd pleaser!
The results of Ray Jordan’s annual Top 100 Red Wine tasting (for wines selling for less than $40) are in and Leeuwin Estate 2016 Art Series Shiraz has been announced as the number one wine for 2019, awarded 96 points. “Interesting combination of predominantly shiraz plus five per cent malbec and a dollop of viognier. Aromas are quite beautiful, with cherry scents and a touch of floral apricot pith. One of the finest shiraz from Leeuwin, displaying complexity at another level. A hint of cracked pepper and licorice adds to the complexity. Outstanding. “ – Ray Jordan, The West Australian.
The “Art Series” represents Leeuwin’s most opulent & age worthy wines from each vintage. The Art Series Shiraz Lable exclusively feature the artworks of Australia’s Aboriginal artists.
We are joined by Amanda Batlley, the author of “Turmeric, the Queen of Spice”in store for a tasting and book signing. “Turmeric, the Queen of Spice” is beautiful collection of turmeric based recipes that are easy to make, healthy and most of all, delicious! From turmeric pancakes, to turmeric salmon burgers & healthy turmeric drinks, there is something for everyone!
Amanda Battley continues her health inspired recipes in her third cookbook “Turmeric, the Queen of Spice”. Amanda is no stranger to a healthy lifestyle. She has been practicing clean healthy living for more than 20 years as an organic food promoter as well as being a qualified Yoga Teacher. Amanda is an early adopter of the benefits of the healthy cuisine and decided to share her inspirations with a greater public. She is the founder of two healthy eating establishment in Bali, Buddha Soul Organic Fusion and Omburger Superfood Burgers. Her restaurants have garnished the attention of global foodies, yogis, surfers, actors, directors, musicians seeking something more health conscious.
Our house-made Seafood Curry Pie is made using the freshest, locally sourced fish, prawns & scallops. The seafood is cooked to perfection in a deliciously creamy, mild curry sauce which is made daily in our Fishco. It is topped with a thin layer of light, golden flaky pastry. Warm in the oven and serve with a simple side salad. It is the perfect meal option for these cold winter days. Now available from our Fishco!
We use local, WA pork ribs which we house-smoke on site using apple & hickory wood chips. We have two marinades available, Asian Honey Soy & BBQ Sweet Chilli. Both are made using fresh ingredients by our in-house chefs. This is a perfect meal option when you need to feed a crowd or are short of time! They are absolutely delicious!
G.D. Vajra – “a world of sublime hand-crafted, artisan wines of the very highest level”, as Antonio Galloni, one of the world’s most influential wine critics, calls it. This family-run estate is a serious over-performer, from the most humble wine in the range through to the bench mark Barolos, and we are delighted to be able to share some of the new release wines with you this Friday!
OPEN TO TASTE:
G.D. Vajra Langhe Rosso 2017
G.D. Vajra Langhe Nebbiolo 2017
G.D. Vajra Dolcetto D’Alba 2017
D.D. Vajra Barbera D’ Alba 2017
$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
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!
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.
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!