News & Events
$69.95 per kilo (usually $89.95 per kilo)
Godminster Farm is set on the outskirts of the picturesque town of Bruton in the heart of Somerset. Life at Godminster is governed by a healthy respect for tradition and an enterprising spirit of innovation. This cheddar is made with organic milk from the Godminster organic dairy farm. The cows are fed with natural pasture making this cheese superior in taste and of a very high quality. This smooth and creamy cheddar is the perfect addition to your cheese board!
$45 per bottle
Open to taste in the Loft all weekend!
Chouette Wine is Tom Daniel, a second generation Swan Valley Winemaker. His wines are made to be bright, textural, vibrant and moreish, using lofi & minimal intervention principles of production. This Donnybrook Touriga & Margaret River Malbec is a medium bodied style, with plenty of powerful dense fleshy fruit. Sanguine, mulberry, violet. Structure to bottle age well.
$29.95 each - only 200 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.
This is the last collaboration since sad departing of Taras and we only have 12 as there were only 90 made! The story goes... both the family from Gentle Folk and the family from Ochota Barrels welcomed babies into the world just after the 2016 harvest and thought it would be fun to make a wine together. The grapes are a German clone of Pinot noir (GM18) grown in a single block in the Gentle Folk Scary Gully Vineyard in Forest Range. Gentle Folk made two barrels, Ochota Barrel’s made two barrels and the two were simply blended together and bottled. 100% whole cluster maceration for a week or so, old French barriques, unfined, unfiltered, no additions, no sulphites added. Juicy jumpy spicy red berries with a very long line of acid, the way we like it. Natural cork.
We source our Kurobuta Prosciutto from Black Label Berkshire Pork located in Beverley, Western Australia. These stud-registered Berkshire pigs are grown on straw in large open sheds and are fed a diet of Australian cold pressed macadamia nuts for 250 days! This is the most delicious prosciutto - it is full of flavour and has just the right amount of saltiness. It makes for a great addition to your grazing board! Berkshire pigs are slower growing compared to modern commercial hybrid breeds. It costs more to produce a Berkshire pig than a commercial pig. Despite the economic disadvantages of growing traditional breeds it is well known that Berkshire pigs produce meat prized for juiciness, flavour and tenderness.
We are excited to be stocking this delicious chilli oil which comes from one of our favourite Japanese resturants in Collingwood, Victoria! Chooto Motto's world famous Crispy Chilli Oil finally available in a jar! Made from dried chilli, sesame seeds, fried garlic, fried scallion, fermented Black Beans & gluten free soy sauce cooked down in a mix of sesame oil & vegetable oil. No MSG, just naturally delicious!
GinChup is based on Zaanse mayonaise and ketchup's respectively, which have been in favour for over 55 years. Infused with Bobby’s, a fine and balanced distilled gin that contains 8 botanicals. These unique sauces are the perfect gift for any foodie! It has just arrived in store and is a must try! This product contains 2% alcohol.
$35 per bottle
Open to taste this weekend in the Loft!
This Mencia is produced by Somos; a young winemaking duo, (an Australian and a Mexican), their 2020 Mencia is inspired by the canons in Ribeira Sacra, where this variety has restraint and poise to the point of the sublime. This is a really delicate, floral, bunchy expression of Mencia.
Saturday, 22 May 2021
10:30 am - 1:30 pm
As a French raclette, it's already soft, gooey and ready for melting - though it's delicious even as a table cheese. But melting it really brings out the full profile - a slightly sweet tang reminiscent of stone fruits, but also an intense savoury flavour which really makes you want to go back for seconds. It's best with toasted bread, pickles, sliced meats and potatoes. Naturally, perfect for hearty meals on cold winter nights.
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!
The range of Vegan cheese and curd are now available from our dairy department. This beautiful range comes in 100% recyclable packaging. The facility is exclusively dedicated to vegan production, no animal products are used anywhere within the kitchen at any time. All The Things are all about creating truly delicious food. The kind of food you reach for first, without even knowing that it’s 100% plant-based and whole, more often than not gluten free, and quite often raw. Nutrient dense, essential nourishment of a particular kind that ticks all the boxes. It’s all the things because it’s All The Things.
Part I - Wednesday, 2 June 2021
Part II - Wednesday, 9 June 2021
$250 per person (covers both classes). For ticket purchase please click here.
Please note 1 ticket is admission to both masterclasses and this series is not available to purchase as individual masterclasses. Cancellations less than 48 hours before the class cannot be refunded.
It is such a pleasure to bring this exciting masterclass series to you. This 2-part series will guide you through a variety of expressions found in Piemonte, with the first class covering varietals other than Nebbiolo, and the second class focusing only on Nebbiolo… and the featured menus are just as exciting as the wine line -up! Andrew Moody will be joining us to host this 2-part series, with Piemonte wines being a topic he has devoted much time and passion to.
Part I: More than Nebiolo (Wednesday, 2 June 2021)
Adriano Sauvignon 2018
Paitin Arneis 2019
Gaudio Grignolino 2018
Paitin Dolcetto 2018
Scagliola Barbera Nizza 2017
Marcarini Moscato 2019
Our Japanese Hibachi Grills and chefs will join us on the mezzanine, pairing a variety of freshly charcoal-grilled dishes.
Part II: Only Nebiolo (Wednesday, 9 June 2021)
Negretti Rose 2019
Marcarini Nebbiolo 2019
Poderi Colla Nebbiolo 2017
Negretti Barolo 2016
Ghisolfi Barolo Bussia Bricco Visette 2016
Marcarini NV Barolo Chinato
A classic Italian menu, with custom-paired pasta made by our friends at Sal’s pasta on Napolean Street.
Now available in our Grocery department! The best Piquillos MoVida could find... grown in Navarre and processed by hand in the traditional way. MoVida Piquillo peppers come from the autonomous region of Navarre, just to the south of San Sebastian. In fact they fully qualify for the prestigious Denominacion de Origin de Lodosa which certifies the best Pimiento del Piquillo from this area and if it wasn't for a silly bureaucratic disagreement about font sizes they would have included that on the label! Bureaucracy aside what matters most is that these are the best Piquillo's they could find. They are hand harvested over a period of weeks to ensure they're taken at perfect ripeness, meticulously sorted then roasted over an open wood fire which ensures a gentle smokiness against the sweetness of the pepper. The peppers are then peeled and de-seeded by hand before being jarred with only their own juices and a little salt. The results are incredibly sweet, complex and smokey.
The very popular roasted Olives from Food Philosopher are now available in store! These are true farm to fork, small-batch, hand-picked olives from the little seaside village of Kiveri, in the Peloponnese. They are 100% all natural & have been made in the most authentic and traditional way! The flavour and texture is unrivalled - they are a must try & a perfect addition to any grazing board!
Vannella Cheese are Sydney-based cheesemakers who are originally from Puglia, and trained in making the region's traditional stretched curd cheeses. Their care and skill shines through in the creamy, subtly smoky Wood Smoked Buffalo Mozzarella; sweet, stretchy Scamorza Affumicata and tangy, creamy marinated Buffalo Feta. The Mozz and Scamorza are perfect for pizzas, the Feta (and Mozz!) for salads. But personally I can just just eat any of them with a bit of bread, they're really quite good.
OPEN TO TASTE IN THE LOFT THIS WEEKEND!
$39 per bottle
Zaccagnini are one of the most respected producers of this grape variety, making a wonderful tier of wines from this distinctive grape. Each bottle of Zaccagnini Montepulciano wine has a small piece of the grape vine around its neck as a “tralcetto”, or necktie. This dry, red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy is noted for its deep reddish-purple hues and subtle nose with clear aromas of coffee and dark chocolate. This delicious medium bodied red is juicy with more-ish savoury complexity cries out for Italian food! Viva Italia.