News & Events
$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!
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!
$30 per person - redeemable with any Dominique Portet wine purchase made on the evening. Cheese boards provided to share.
20 tickets only!
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
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
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.
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 firstname.lastname@example.org
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.
$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!
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!
A delicious, crisp savoury cracker perfect with cheese, a dip, cold meat, sundried tomatoes or any other topping. Thin, bite-sized portions packed full of wholesome ingredients - delicious! Now available in our grocery department.
$29.95 each - only 150 bottles available!
Great Southern Groves - PRIMA Extra Virgin Olive Oil is the first picked and pressed fruit of each year’s harvest. PRIMA has a sweet fruity aroma with clean grassy and herbal flavours followed by a lingering peppery finish. Grown in the Great Southern region, this limited release olive oil has an intense freshness and flavour that will make your pallet sing. Each bottle is individually numbered with only 150 bottles being sold exclusively through the Boatshed Market.
Wednesday, 29 May 2019
6 pm to 7.30 pm
$40 per person - includes tastings of 5 premium wines and 5 local cheeses.
For tickets, go here.
Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavour! For our upcoming Cheese & Wine Masterclass we are going local – in celebration of WA Cheese week! Five premium wines will be matched against five beautiful local cheeses, in an attempt to find the perfect pair. Join in the Wine Loft for this fun and unique experience.
WINE & CHEESE PAIRING:
Cambray Ashdown paired with Frankland Estate Isolation Ridge Riesling 2017
Local Goat Camembert paired with LAS Vino Wildberry Springs Chardonnay 2018
Cambray Gouda paired with Paul Nelson Karriview Pinot Noir 2015
Halls Suzette paired with Blue Poles Reserve Merlot 2016
OMG Triple Cream blue paired with Taliancich Reserve Muscat 1961 Solero
Just arrived in our Produce Department - the newest vegetable on the market: Caulilini! This baby cauliflower is an Asian-style variety rarely seen in the United States – until now. With its long edible stems and blonde, open florets it could be one of the most striking members of the brassica family. Sweetly succulent in flavor, its “perfectly imperfect” shape adds both flavor and texture to side dishes, crudité platters, or entrée builds. Use it in this Hot Caulilini Baby Cauliflower with Shaved Goat Cheese recipe.
- Entirely edible – from flower to stem
- Sweet, tender stalk turns bright green when cooked
- Fresh, never frozen
- No additives or preservatives
Just arrived in our Wine Loft! Smeaton’s recreates a hand-written 1870s recipe discovered in the historic Bristol Archives on Smeaton Road. Crafted according to the original Bristol Method, fresh botanicals are individually distilled in traditional copper pots according to their season.This single-minded approach to distillation captures the pure essence of each botanical, from Tuscan Juniper to hand-cut Valencia Orange. Rested for three months before
release, Smeaton’s is a dry gin of exceptional balance, complexity and length.
SATURDAY, 25 MAY 2019
12 PM - 3 PM
COMPLIMENTARY EVENT - BOATSHED WINE LOFT
In celebration of WA cheese week, we our putting our local produce in the spotlight, presenting a selection of our favourite WA cheese and wine. In true paddock to plate spirit, meet the producers of our state's best artisan cheese and sample a range of their products. A selection of our favourite local wine producers will have their wines open to taste.
HALL'S FAMILY DAIRY, HARVEY WA
- Suzette: Vibrant and approachable washed rind, inspired by the French 'Pont L'Eveque'
LOCAL GOAT, Gingin WA
- Local Goat Camembert: Rich and complex goat's milk Camembert style
CAMBRAY CHEESE, NANNUP WA
- Gouda - Sweet and nutty Gouda with a smooth and full mouthfeel
- Ashover - Fresh lactic cheese with bright citrus notes and a cloud like texture
- Washed Rind Brie - Brie with a slightly fruity edge
- Cream Brie - Silky smooth, cream enriched Brie style
YALLINGUP CHEESE CO., MARGARET RIVER WA
- Metricup Camembert - Earthy, nutty and traditional style Camembert with a hint of mushroom mushroom
- Wildwood Brie - Gentle and creamy soft cheese, ripened to perfection
- St Julian - Delicate and creamy take on the famous St Marcellin from Lyon
- Marinated Feta- Creamy feta marinated in local oil and a combination of garlic, peppercorns and local herbs
Stemilt is family-owned and centered around ultivating people and growing fruit that delights consumers. Our first shipment of cherries have arrived from their orchards! The Coral variety is a low-acid, very sweet, large-sized cherry that excels in the desert-like, breezy climate of the Patterson district, along with other California cherry districts. Try using them in this Gluten Free Cherry Oat Bar recipe - these oat bars are rich and decadent with a crisp, buttery crumb that will have you making seconds in no time!
Kagoshima has become the number one producing area of Wagyu beef in Japan with its fertile land, abundant wild grasses and clean water. There are four different breeds of Wagyu cattle of which Japanese Black is one. The principal characteristic of this delicious Sirloin is its tenderness and full-bodied flavour, together with well-balanced marbling. We are proud to offer this A5 grade, Japanese full blood Wagyu Sirloin, which is the highest grade given only to the finest beef.