News & Events
Simon Johnson panettone is rich with dried fruits and spices and has a high butter content. It is light with a melt in your mouth quality. Beautifully presented in this delightful gift box, the classical panettone is a tall, sweet bread, stuffed with candied fruit (particularly citrus) and raisin. Made in Italy from local ingredients using this Panettone is made using a time-honoured authentic recipe. It is exquisitely packaged making it a lovely gift this festive season!
Open to taste in the Loft this weekend!
Young red wine from La Rioja made from Tempranillo and Viura produced through Carbonic maceration. This fresh and fragrant wine is a blend of Tempranillo and Viura and has plenty of ripe red fruit, with notes of flowers and aromatic herbs underpinned by some mineral remembrances and lactic touches. Having a very good acidity, crunchy tannins and a medium finish with remembrances of wild strawberries, blackberry yoghurt and some mineral undertones. Perfect on its own or tapas!
We have the most beautiful range of hand-made preserved Christmas wreaths available in store! Each on is completely unique and hand-made by our florists using a range of preserved flowers. Chose from a range of different sizes and styles - they are ready to pop onto the door! If you are looking for something specific, and would like to use certain colours our florists are on hand to help!
Wednesday, 2 December 2020
6 pm – 7.45 om (Class will start on time)
14 tickets available
$75per person - for tickets click here
Get hands-on in this immersive masterclass with winemaker Nic Peterkin of L.A.S Vino! Join us on Wednesday, December 2nd for this playful and interactive session that combines tasting and crafting unique blends, as well being guided though Nic’s hand-picked selection from the L.A.S Vino range.
This one-off class will feature L.A.S Vino farmhouse cider, a preview tasting of the Australian Wild Ale Barrel #2 (not yet released), the famous L.A.S Vino Flower Ferments and a blending session of the 2020 Albino PNO. This superb line-up will be complemented by our mouth-watering in-house Moreton Bay Bug brioche rolls.
2019 L.A.S. Australian Wild Ale Barrel #2 (pre-release)
2019 L.A.S. Vintage farmhouse Cider
2019 L.A.S. Vino Flower ferments (not for sale)
2019 L.A.S. Vino Albino PNO
2019 L.A.S. Vino Chardonnay
2017 L.A.S. Vino Chenin on Chardonnay
The above wines
Freshly made in-house Moreton Bay Bug brioche roll
An intimate masterclass guided by winemaker Nic Peterkin
Specialty Coffee Collective was created with the single mission to bring the best specialty coffee to capsule format. We're all drinking coffee at home more often, and there's absolutely no reason it shouldn't be balanced, delicious and sustainably sourced. The team seeks out the best green coffee from around the world, develops unique roasting profiles for each single origin specifically for pod machine extraction, and roasts in the heart of Melbourne’s renowned specialty coffee precinct, Brunswick. Specialty Coffee Collective have have released there V2 100% Compostable and Biodegradable Capsules! After extensive testing for freshness, flavour and a zero fail rate, they are now bringing you the same premium quality and taste in a new eco-friendly format!
Glacé fruit is also known as candied, glazed or crystallised fruit. It has a place in history and gives us a feeling of nostalgia, reminding us of a time when preserving food naturally was a necessity. Glacé fruit can
also be used in sweet yeasted bread such as Stollen, or in Pannetone, a large, domed loaf traditionally eaten at Christmas and Easter. Panforte, mince pies and Florentines all use candied fruit. You can add
glacé fruit to biscuits and muffins, or use it to garnish a wide range of cakes and desserts. A modern and delicious way to enjoy glacé fruit is on a cheese, fruit and nut platter. Shop our range in our grocery department!
Charles Heidsieck is the smallest of the Grandes Marques Champagne houses. Based in the Reims region of Champagne founded in 1851 by the french Champagne maker Charles Camille Heidsieck, who became known as Champagne Charlie. He was focused on selecting, blending and ageing wines to produce high quality champagnes, buying grapes from individual growers. In 1867 he purchased several old chalk quarries, called crayères which dated from the Gallo-Roman era, in order to create optimal conditions for wine maturation. Their cellars are now listed on the UNESCO World Hertiage List. Our Wine Loft has stock of Charles Heidsieck Brut Réserve NV and Charles Heidsieck Reserve Rosé NV - both are very popular!
Our range of Christmas Hampers is now live on our website! We can cater for any budget and our hampers are completely customisable. Our team will work with you to create the perfect hamper
and arrange delivery. Contact us on [email protected] or call our store on 9284 5176. Every item in our hampers has been hand-selected and includes artisan, local & imported products that are exclusive to the Boatshed!
$75 per bottle (RRP $89)
Étienne Calsac is one of the most exciting young producers in the Côte des Blancs making pure, expressive champagne. His incisive and pure Chardonnay-based champagnes are an exceptional interpretation of the terroir surrounding Avize. Being a low dosage wine, there is a great purity to the fruit, which is 100% organically farmed Chardonnay. This puts the winemaking in the spotlight showing the hard work that goes into making this highly drinkable. Acidity is the hero, carrying that Avize chalk, partnered with crunchy green apple and lemon zest. There is no need to think too hard about this - relax in the sun with a few bottles. Santé!
Date: Wednesday, 25 November 2020
Time: 5.45 pm - 7.45 pm (Class will start on time).
Price: $139 per person
Only 12 tickets available - purchase them here
Add a touch of homemade charm to your Christmas with a Christmas wreath making workshop led by our talented in-house florists! On arrival you’ll be greeted with a gorgeous West Australian sparkling wine and house made canapés. During this creative class you’ll be shown how to make a modern, timeless and elegant wreath which you’ll be able to take home with you after the class. Our special fruit mince pies will have your mouth watering during the workshop, which is complemented with our festive sparkling wine.
Price includes: Boatshed canapés on arrival, house-made mince pies, a glass of sparkling wine which will be refilled throughout the class, expert guidance from our Florists and a timeless wreath to take home with you, custom made by yourself!
Natasha Wilkes and Chiara Comer are our passionate duo leading the floristry team at the Boatshed Market. Both Natasha and Chiara possess incredible talent, which has seen them both run their own successful floristry businesses. Their training spans from the Uk to Australia, not to mention includes training under a German Master of Floristry! With an impressive 45 years of experience combined, The Boatshed is fortunate to have these two experts leading this one-off class and our in-house Floristry team.
Gluten free option available!
From the Blue Mountains of Australia, Gingerbread Folk bake traditional and gluten-free gingerbread. Made from the finest quality ingredients, with a hint of ginger and a delicate balance of sweet spices! Unleash your inner builder and decorate your very own gingerbread house! Gingerbread Folk bring you gingerbread house kits that are a great family activity or elegant corporate gift! This egg free product includes 4 walls, roof & chimney baseboard + royal-icing mix, piping bag and instructions.
Our Christmas catering menus are now available to download online. We have a fantastic selection of organic hams and turkeys, seasonings, salads and delicious house-made puddings & desserts! Simply order in-store with the relevant department and collect whenever is convenient for you from our store! Download the menu for the Deli here and for The Butchery here. Get your fresh seafood in the Fishco!
Our new charcuterie department is open in The Butchery. We have a dedicated team of experts who have carefully selected and procured some of the finest charcuterie products available. We are committed to showcasing both local Western Australian artisans as well the world’s best. Our experienced team are ready to help you with your selections as well as guide you on how to put together the ultimate grazing board for this season of entertaining!
$29 per bottle
Open to taste all weekend in the Loft!
100% Loosie. Tying up loose ends of Syrah, Garnacha, Pinot Gris and Monastrell in a fragrant light carbonic red that’s screaming to be chilled. Lucky for you all you need to do is get the juice and cut loose. Bright berry aromas, with stalky florals and spice in the mix. Palate is frisky, fresh and made for the easy drinking!
$29.95 per kilo until Wednesday, 18 November 2020
Great Southern Pinnacle Grass Fed Beef represents the epitome of grass fed beef—richly marbled. Produced from the finest quality British and European breeds of cattle sourced from the lush and fertile pastures of southern Australia where a reliable year-round rainfall creates the perfect environment for raising high quality natural beef. The bone is where the Tomahawk takes its name from - the large rib bone left on the cut gives it a distinct Tomahawk shape. It is a cut of meat that is designed to be brought to the table once cooked, then carved and shared!
Arriving direct from Exmouth, WA The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrée, or as part of a main dish. They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters—served with a light lemon mayonnaise, aioli ordill vinaigrette.When cut down the centre lengthways, bugs will grill and barbecue beautifully over a high heat. They are superb served on their own, with the above-mentioned dressings or pesto, or as a warm salad with fresh asparagus and parmesan. To prevent discolouration of the flesh, sprinkle with a little lemon or lime. The flesh of the bug is an ideal, flavoursome filling for meats, such as an alternative in carpetbag steak or with veal, asparagus and hollandaise (the “veal oscar”). Bug meat is also an appetising additive to fish cakes—served with sweet chilli coriander. Bugs are also good option for risotto, where the shells are first cooked into a biscue and used as an alternateto stock.