Nutritionist and food blogger, Jacqui Alwill from The Brown Paper Bag knows a thing or two about pairing great quality ingredients. It’s a no brainer that she’s combined the strong nut and cocoa flavors found in hazelnut truffles, with the rich, smooth flavor of red wine. This delicious snack or dessert can be refrigerated or frozen for up to 1 month in an air tight container.

Confit vanilla king salmon with fennel puree and a macadamia, finger lime and thai basil pesto

Dark chocolate and davidson plum mousse, chocolate and shiraz soil with raspberry and rosella coulis

This new ritual turns the modern frosé trend on its head, injecting elects for Pina Colada and fresh watermelon juice.

We asked Australian chef Tom Walton to create a recipe inspired by the complex, layered flavour profiles of our Double Barrel Cabernet Sauvignon, and he delivered! Tom’s beautiful Burrata Mozzarella, Smoky Grilled Eggplant, Red Capsicum and Chickpea recipe pairs perfectly with the rich, smoky notes of our wine, and is a must-try for lovers of warm salads.

Inspired by the richness and intensity of our Double Barrel Shiraz Cabernet, Australian chef Tom Walton developed the recipe for this delicious Scotch Fillet, with Prosciutto-Wrapped Asparagus and Peppercorn Sauce. The full-bodied flavour of the dish matches the complexity of the wine in a way that is a true innovation and sure to be enjoyed by all.

Australian chef Tom Walton has created the perfect pair for our Double Barrel Chardonnay in this Chicken Schnitzel with Shaved Cabbage, Fennel, Apple & Parmesan Salad recipe! The lemon and mustard flavours accentuate the true beauty, depth and intensity in a way that could simply not be matched by any other dish. Enjoy!