Recipes
Roasted Lamb & Beetroot Salad and 2020 Ministry Of Clouds McLaren Vale Tempranillo Grenache
Prep Time: 10 min | Cook Time: 40 min | Servings: 4 Ingredients:2 x 200gm lamb backstrapsMarocan spice mix3 medium beets (450g) washed, then toppe...
Roasted Bugs With Brown Butter & Kumeu River Estate Chardonnay
Roasted Bugs With Brown Butter & Garlic Description: Serves 4 Ingredients: 4 x Large Green Morton Bugs (cut in half & cleaned) 1 Clove x ...
Scallop Ceviche and Diviners Gin
This week, Tony and Peter enjoy the delicious Diviners gin, TK recommends pairing it with scallop ceviche! Scallop Ceviche Recipe:Prep Time: 15...
Kaesler the Bogan Shiraz 2018 and Hanger Steak with TK's Chimichurri
The theme this week is KIS. Keep it simple! Tony suggests a hanger steak, a hot bbq and lashings of this Chimichurri sauce to match this big and r...
Dog Point Sauvignon Blanc and Goat's Cheese Salad
This week, Tony and Peter talk about a delicious Sauvignon Blanc from Marlborough, made by the Sutherland and Healy families. Tony's match is Radic...
Lethbridge Ooh La La Chardonnay and Bug Risotto with Fennel
This week, Peter and Tony sat down to a delightful new school Australian Chardonnay from our Friend at Lethbridge. After some discussion, a richer...
Pinot Gris and ribs with spicy chili sauce
This week Peter and Tony crack a bottle of 2018 Pinot Gris by Valli, our friends in Central Otago New Zealand. Tony has a delicious recipe that wo...