Magazine

When I was young my dad and mum used to take me to the Fremantle Sardine Festival in January. From a young age I loved food, especially seafood, so every summer holidays I loved going up and getting to try all the different ways sardines were cooked by the local Italian fisherman - unfortunately it is not anymore.

As the summer heat comes to an end and we are harvesting the last of our tomatoes, I have decided to make this dish which was sent to me by Matt Wilkinson specifically made to be paired with our Honey Bones. I have been waiting to make this dish for a while, as traditionally Sardines are harvested in the warmer months and our tomatoes were planted quite late - so it has taken a while.

Long Weekend Dinner with Lovers - The Prussian Matched with Chicken, Fig, Blue Cheese and Walnuts.

Bubbly Rosé2023 11.5% ALC Sometimes imperfection creates opportunity. Rosé fermented from wild unpruned Cabernet Sauvignon vines. A brash newcomer. Early harvest in March 2023, destemmed and gently pressed before fermentation in stainless steel and old oak. Light and dry with subtle berry...