News & Events
$29 per bottle
This Chianti is a brilliant ruby colour with an inviting scent of red fruits. It is clear and smooth on the palate and pairs fantastically with roast pork belly! . All the wine made by Federico Carletti are from grapes that are hand harvested from their own vineyards - they buy no fruit in.
Russet potatoes have an amazing dry, white, meaty flesh. Grown in Tasmania, these are not readily available in Western Australia and are exclusive to the Boatshed Market. These are the best potatoes to use for hand cut chips!
Fresh from the lush Great Southern region, the pigs are fed on a nutritious diet of Western Australian grains which are specifically formulated to meet the pigs’ nutritional requirements. This combined with the high standard of care our farmers provide ensures that the pork produced is of the highest quality. Let this wonderful cut of meat speak for itself by slow roasting it, crunch up the crackling & add homemade gravy - an absolute classic! *until 29 April 2020
To download the recipe card click here.
Fresh from the lush Great Southern region, these pigs are fed on a nutritious diet of Western Australian grains which are specifically formulated to meet the pigs’ nutritional requirements. This, combined with the high standard of care our farmers provide, ensures that the pork produced is of the highest quality. Let this wonderful cut of meat speak for itself by roasting it. Crunch up the crackling and add homemade gravy - an absolute classic!
HOW TO PERFECTLY ROAST PORK BELLY
To achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an ‘oven thermometer’ to verify that the stated oven temperature is accurate.
STEP1. Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful not to cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
STEP2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
STEP3. Rub the roast with the oil and salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
STEP4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.
STEP5. Turn the oven down to 180°C and cook for 25 minutes.
STEP6. Once cooked, let the roast rest for 10 minutes before slicing.
New to our range, with more coming soon:
Pirate Life Amarillo Strata
Hop Nation Mango Punch Gose
Kaiju Golden Axe Apple Cider
Moo Brew Dark Ale
Wilson Draught Lager
Sample Brew 3/4 IPA
Exclusive to the Boatshed Market - a range of delicious Vegan pies that are made in Perth! The ingredients used are predominantly sourced from local, WA farmers to ensure freshness! These pies are tasty, healthy and great comfort food for the cooler days! Serve with a seasonal salad to make for the perfect meal!
Just arrived in store the full range of broth from The Ugly Mug Broth Kitchen. 95% of the ingredients that go into these broths are from local WA farmers. There are 3 broths available - Beef Bone Broth, Chicken Bone Broth, Dashi, Pork Bone Broth and Ramen Bone Broth and we are stocking them all! There are broths to cater for paleo, low FODMAP, vegan and keto in this incredible range! The differences between stock, broth and bone broth are extreme. When bones are cooked for a long period of time there is so much nutrients that is extracted from the bones.
We are now stocking the full range of Water Kefir from Kommunity Brew. Elder Flower, Lavender & Chamomile and Hibiscus & Rose Water - these three flavours can be found in our health food fridge! As with all Kommunity Brew Kefir this natural ferment arrives with uncompromisable qualities :
ZERO Stevia, Erythritol or bloating sugar-alcohols
ZERO Preservatives or additives
Full strength kefir, NOT watered down or ‘acidified’100% naturally fermented, without compromise
100% Australian sourced packaging (Glass, labels and boxes)
Portion of net profits donated to Trillion Trees Australia to plant trees in West Australia to restore the Wheatbelt.
Dino Carletti entered the world of viticulture in 1961 to maintain a living contact with the place and culture of his origins. The name Poliziano pays homage to the 15th Century poet Angelo Ambrogini who hailed from Montepulciano and was nicknamed “Poliziano”. Dino’s son Federico Carletti took over in 1980 and has since grown Poliziano from 22 to 240 hectares, of which 130 hectares are dedicated to the production of sangiovese or “prugnolo gentile” as it is locally known, planted predominately on the southern flank of Montepulciano
Tasting - Brilliant ruby red, inviting scent of red fruits. Clear and smooth on the palate.
Our team of in-house chefs make our range of soups daily, using only the freshest, local ingredients to ensure a preservative free and wholesome meal. We have a wide variety of flavours to choose from with gluten free, vegetarian & vegan options. Our chefs make our own stock which is used as the base to all of our soups. This is cooked for over 12 hours with seasonal vegetables, herbs and spices. Enjoy with side of freshly baked crusty bread from our bakery.
Our Wine Loft has the last three bottles of this incredible drop in stock! Perhaps conscious that the tiny annual production of their prized Barolo Vignarionda, Serralunga d’Alba would a) need years in bottle before reaching its drinking zenith & b) only make it into the hands of a lucky few, Davide Rosso & his mother Ester (Canale Rosso) chose in 2015 to produce a Langhe Nebbiolo from the giovane viti (young vines) of this mythical vineyard. Dark purple colour, nose is extremely sophisticated with leather, mushrooms, black fruit, some red fruit, a hint of orange and a dash of eucalyptus. Young but very refined. The palate has healthy acidity, lively fruit and a slightly earthy, very persistent, finish.
Mottainai Lamb is light and clean, sweet tasting meat. The unique fatty acid profile of Mottainai Lamb creates distinctively marbled meat with a buttery richness and no lanolin flavour. It is a perfect balance of tenderness and umami (savoury deliciousness). 80% of food consumed by these lambs is recycled organics: carrots discarded as broken or misshapen, fresh carrot tops, carrot pomace and sedimentary extra-virgin olive oi. look for this superior product in our Butchery!
We have an amazing selection of premium Easter chocolates in store! Koko Black, Monsieur Truffle, Sue Lewis, Whistlers, Chocolatier and Xocolatl - all of these are artisan chocolate makers who use only the best ingredients. Each individual chocolate is meticulously handcrafted, bringing you the best there is!
$19 per bottle - until 15 April 2020, whilst stocks last!
Borgo Molino ‘Asolo’ Prosecco is made in the heart of Vento, the spiritual home of Italian prosecco. The best grapes are carefully selected from the Asolo hills, producing a light brut sparkling. Well balanced aromas and flavours of white flowers, pear, citrus and stone fruit make this one of the best Prosecco Valdobbiadene available in Australia, and a true world-wide winner. Enjoy as an aperitif in the sunshine, this light bright prosecco goes perfectly with our Shark Bay Prawns!
Hot cross bun season is well and truly here! We have sourced the most delicious range of hot cross buns from some of the best artisan bakeries in Perth, WA. Whether it be traditional buns, no-peel and plain mixed-spice buns, spelt flour buns, vegan buns or gluten-free buns – we have something for every hot cross bun lover! Enjoy toasted or fresh, with a generous slathering of butter!
We will open as per usual over this Easter long weekend including Good Friday! We will have fresh bread and baked good available, along with the most delicious produce, hot food and deli options. Our FishCo and Butchery will be open as per normal!
Good Friday, 10 April 2020 from 6.30 am - 8 pm
Saturday & Sunday, 11 & 12 April 2020 from 6.30 am - 8 pm
Easter Monday, 13 April 2020 from 6.30 am - 8 pm