Pear Salad With Goat’s Cheese Mousse
Adam Mead from De Bortoli makes the first part of this delicious degustation - caramelised pear, witlof, watercress, goats cheese mousse and aged balsamic vinegar
Joseph Vargetto from Mister Bianco shows us this amazing dish! There is only one meat for the real braciole, and it's a very lean cutlet of beef tenderized by a few thousand smashes from a heavy meat pounder.
Cuore Di Arancia
We are excited to bring you a spectacular dessert - Cuore Di Arancia (heart of orange), a delectable chocolaty orange dessert that is the prefect thing to serve up this Easter. It comes to us thanks to Chef Matt Binney from Locale at De Bortoli in the Yarra Valley.
Spiced Pear and Medjool Date Pie
This delicious dessert comes from Chef Matt Binney, from Locale at De Bortoli in the Yarra Valley and is featured in the De Bortoli wines calendar
Daube of Beef Provençal
Chef Martin Horsley from No35 at Sofitel, Melbourne on Collins to give us a fool-proof, delicious beef recipe that we can make at home.
1.5 kilo diced rump steak
A day ahead, cut into large cubes, and marinate in recipe below.
1 celery stalk, diced
1 onion, finely chopped
Moscato and Olive Oil Cake
From De Bortoli's 2014 calendar, we are please to present this mouth-watering Moscato & Olive Oil cake video from Localé Sous Chef Matt Binney .
Adam Mead showed us how to make his spectacular Italian Tiramisu, which is one of my all time favourites - and perfect
for Christmas Day.
Amazing Baked Trout
This wonderfully light (and healthy) baked trout from Buxton trout farm in the Yara Valley, with a salad, is bursting with flavour and full
of fresh, seasonal ingredients