These prawn tacos take their sweetness from a summery hit of watermelon and tomato salsa. They’re fresh, fun and perfect for eating outdoors with a nice, chilled glass of Brown Brothers 1889 Dry Rosé.
It takes a bit of practice but once you’ve mastered making your own, you won’t ever want to buy pasta again. This method uses a stand mixer and a pasta machine, but if you don’t have either your hands make the best substitute tools! Try with our Cellar Door Release Montipulciano 2016.
A whole roast duck is a wonderful thing, but not an easy dish to get right. Why not try just roasting the legs for Christmas lunch in this easy to do dish? Whilst the duck legs are roasting away, the juices and fat from the meat will be rendered down and will give you some great duck fat roasted potatoes on the side. Serve with some buttered green beans and a simple cherry sauce and you have a different take on a roasted bird this Christmas.
Brown Brothers Executive Chef, Douglas Elder is always coming up with new and fresh ways to serve local produce. Here he talks about locally sourced mushrooms and gives us a recipe for a spring gnocchi dish incorporating mushrooms, sage and hazelnuts.
Hear about the local story on Doug’s kitchen blog.
Brown Brothers Executive Chef Douglas Elder has a great recipe for Chicken Cacciatore for you to make at home. “I love cooking this style of food during winter. Slow cooked, just one pot, hearty fare, cook it, serve it with some wet polenta, and you are in heaven on a cold night,” he says. “Any leftovers keep well for days and can be frozen.”
Read his From the Kitchen Blog for more tips on how to get the most from this dish.
Baker and Creator Cassy Morris of Fig & Salt has shared her recipe for this delicious roast chicken with us. It’s just perfect for a cosy night in. To see more of her delicious food follow @figandsalt on Instagram.
A ripe, cool climate Sauvignon Blanc, abundant with passionfruit and zesty flavours.
Ironchef Shellie created this gorgeous Soft Gingerbread Cake for our Christmas in July mid-winter feast. Enjoy it with a Brown Brothers Moscato or with a glass of Orange Muscat and Flora. Visit www.ironchefshellie.com for more recipes.
Photograph: Ewen Bell.
Here’s the perfect starter for a Christmas in July feast thanks to photographer and food stylist Iron Chef Shellie. Pair it with Tamar Ridge 2016 Riesling or your favourite Brown Brothers sparkling wine to get our party off to a good start.
For more recipes from Iron Chef Shellie visit www.ironchefshellie.com
Here’s a romantic mid-week treat from photographer and food blogger Ironchef Shellie. The apple season is in full swing and this delicious apple tart is just the thing to serve with a glass of Moscato Gold. For more recipes head to www.ironchefshellie.com.
Tip: If you have a Thermomix, Shellie has the Thermomix recipe for the pastry cream on her blog.
Here’s another delicious dish from photographer and blogger Iron Chef Shellie. It’s easy to whip up for dinner mid-week and have leftovers for lunch the next day. Enjoy this with Brown Brothers Crouchen Riesling which will complement the spices. For more recipes visit www.ironchefshellie.com
Now this is our kind of cake – full of Aussie grapes like our wines. Photographer and food blogger Iron Chef Shellie has kindly agreed to share her amazing recipes with us and this Yoghurt & Aussie Grape Loaf is just the thing to enjoy with a glass of Brown Brothers Moscato & Sauvignon Blanc.
For more of Shellie’s recipes and photos visit her blog: www.ironchefshellie.com.
This recipe from Craig Will at Stillwater restaurant in Launceston uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party. Thanks to Huon Aquaculture for sharing the recipe and photograph.
This Chocolate Bavarois with macerated strawberries and honey syrup is an excellent dessert to make ahead for a weekend celebration. Enjoy it with our Orange Muscat & Flora and colourful conversation. The dessert wine has a good helping of natural grape sugar that balances the strawberries and complements the honey syrup. The acidity on the finish gives alight and delicate cleanness leaving you wanting more.
Tip: As an alternative, set the bavarois in serving glasses to achieve the same two-tone effect.
Photograph courtesy of Sharyn Cairns
A perfect platter for lunch or dinner on the weekend – it’s quick to put together which means more time sharing wine and colourful conversations with friends and family. Cass Morris from Fig and Salt shared her tips for a great cheese platter.
There’s nothing as genuinely Australian as a meat pie and the best is homemade with good chuck steak. This is the perfect dinner for two – use our trophy-winning 2013 Brown Brothers 18 Eighty Nine Shiraz or Members Collection Shiraz to make this recipe and then enjoy a glass each with the pie.
Discover this grown-up cocktail, created by an Italian count. Count Camillo Negroni asked his local barman for a little more punch in his Americano cocktail, so the story goes. The barman substituted gin for the soda and the Negroni was born. We like ours with a splash of Zibibbo.
A vibrant and festive sparkling, bursting with bubbles of summer fruit flavours.